Yam meatballs
Yam is known as "the food of the gods", and its mucin has a positive effect on preventing fat deposition in cardiovascular system, maintaining vascular elasticity and preventing arteriosclerosis. It also contains iodine, calcium, iron, phosphorus and other indispensable inorganic salts and trace elements. At the same time, the slimming effect of yam can not be ignored. The meatballs made of yam taste tender, smooth and refreshing, and are very delicious. Ten-month-old babies can eat!
Ingredients: yam, minced meat and carrots.
Production process:
Peel the yam (gloves should be worn if you are allergic to yam), clean it and slice it. Cut it, put it on a plate and steam it in a pot. Wash lean meat, slice it first, and then chop it into minced meat. Put it in the bowl. After the yam is steamed, take it out and mash it. Add chopped green onion, a spoonful of starch, a little pepper, a proper amount of salt, a spoonful of soy sauce and a little oil to the minced meat, and then pour in yam mud. Grab it evenly with your hands. Grab it well and beat it again to make the meat stronger. Then put some oil on your hand, take a small piece, beat it repeatedly with your hand and rub it into a ball. Slice the bottom of the carrot and put the meatballs on it. Steam in the pot 15 minutes. Sauce: Pour half a spoonful of starch into a bowl filled with clear water, add some soy sauce and stir into starch water. Add some water to the pot, bring it to a boil, and then pour in the starch water. Cook it again, pour the soup into the steamed yam balls and sprinkle some chopped green onion to decorate it. This delicious yam meatball is ready.
Stewed kelp with duck meat
Kelp can be eaten often because it is a food rich in vitamins and minerals. Regular consumption can adjust the pH in blood, reduce blood lipid and cholesterol, and prevent the skin from secreting too much oil. It contains iodine, iron, calcium, protein, fat, starch, mannitol, carotene, vitamin B 1, B2, nicotinic acid, alginic acid and other minerals, so it is an economical and popular food. Stewed duck with kelp, very delicious.
Ingredients: fresh kelp 120g, duck meat 300g, ginger 3 pieces, cinnamon, pepper 5-6 pieces, millet pepper 2 pieces, salt, chopped green onion and coriander.
Production process:
Fresh kelp duck meat (the duck meat is rubbed with salt first, then washed with warm water for several times, then cut into small pieces and washed with warm water for several times, preferably until the duck meat turns slightly white, so that the duck meat is not fishy). Wash onion and coriander ginger separately for later use. Put a small amount of rapeseed oil in the pot. When the oil is hot, pour in the washed duck and stir-fry until the duck changes color. Stir-fry again Pour the fried duck into the pressure cooker, and then add the right amount of water. Then add ginger, cinnamon, pepper and millet pepper into kelp in turn. Just press 15 minutes in the pressure cooker. Finally, try to see if there is any salt, add some salt, sprinkle with chopped green onion and coriander. This delicious duck stew with kelp is ready.
Scrambled eggs with celery
As we all know, celery has high nutritional value for us. Celery contains protein, carbohydrates, carotene, vitamin B, apigenin, apigenin, dietary fiber, vitamin C and trace elements such as calcium, iron, zinc, phosphorus and potassium. Has the effects of clearing away heat and toxic materials, relieving swelling and diuresis, relaxing bowels, and preventing arteriosclerosis. Apigenin and apigenin contained in celery have certain auxiliary effects on treating neurasthenia, hypertension and hyperlipidemia. Methionine in celery can activate liver cells and protect the liver. Celery also contains a lot of dietary fiber, which can relax the bowels, reduce the absorption of toxins and prevent cancer. Scrambled eggs with celery are more delicious than fried meat. Celery is crispy and refreshing, and eggs are delicious and tender.
Ingredients: celery, eggs, peppers.
Production process:
Wash the celery first. Then pour the water into the pot and bring it to a boil. After the water boils, pour a few drops of oil, add a little salt, and then put the washed celery into the pot and blanch 1 minute. Blanch, remove, soak in cold water, and then cut into small pieces. Cut two red peppers and some garlic slices. Beat two eggs in a bowl and stir with a little warm water. Add some warm water to fry the eggs more tender and smooth. Pour into the pot, heat, pour in the egg liquid and stir-fry until cooked. Fill in. Then pour the oil into the pot, heat it, add the garlic slices and stir-fry until it smells fragrant. After stir-frying, add celery and red pepper, stir well, add appropriate amount of salt, add a spoonful of oyster sauce, continue to stir well, and then pour in scrambled eggs. Stir-fry evenly and serve. The celery fried in this way is crisp and refreshing, and the eggs are delicious and tender.
Pleurotus eryngii with green pepper and fungus.
Auricularia auricula is rich in nutrition and has the reputation of "meat and fishy smell", which can be said to be very common on the dining table of China people. Edible, medicinal and nourishing. Auricularia auricula contains iron 185 mg per 100 g, which is 20 times higher than spinach with the highest iron content in green leafy vegetables, and about 7 times higher than pig liver with the highest iron content in animal food, which is the most iron in various vegetarian foods. Therefore, it is a natural blood-enriching food. Auricularia auricula is also a scavenger of blood vessels, which has a certain effect on lowering blood fat and blood viscosity. It is monotonous to fry auricularia auricula alone. Stir-fried Pleurotus eryngii with auricularia auricula can double the nutrition and taste.
Ingredients: Auricularia auricula, green pepper and Pleurotus eryngii.
Production process:
Cut the seeds of the green pepper and then cut it into small pieces. Pleurotus eryngii is cut in the middle and sliced. Some friends reported that fungus was fried in a pot, which was very scary. Actually, not after treatment. Blanch the fungus with boiling water, that is, take it out and control the water, so that it will be cooked. You can try. Then take the oil pan, turn on the fire, add the Pleurotus eryngii and stir fry for a while, then add the green pepper and Pleurotus eryngii and stir fry together. Finally, add the cooked auricularia auricula, add a tablespoon of oyster sauce, and appropriate amount of soy sauce and salt, and stir well to serve. It's delicious.