Spring vegetarian detoxification and detoxification

Spring is the season of revival of nature, but as the temperature rises and everything grows, the "heart fire" in the human body is easy to flourish, which can easily lead to symptoms such as emotional irritability and dry mouth. At this time, choose vegetarian dishes that clear away heat and detoxify and reduce heart fire, which can help regulate the body and relieve the discomfort of spring. Here are five recommended vegetarian dishes that clear away heat and detoxify, and reduce heart fire, which are not only nutritious, but also can help us maintain our body balance and enhance our immunity in spring.

1. Braised spring reels in oil

Ingredients: 1 grams of spring shoots; Ginger 0 slices; garlic 0 cloves; Dried chili peppers to taste (optional); Edible oil to taste; Soy sauce to taste; caster sugar 0 tablespoons; cooking wine to taste; Water to taste; Salt to taste; Chives to taste

Steps:

1. Spring bamboo shoot treatment: Peel off the skin of the spring bamboo shoots, cut off the tip of the bamboo shoots, and leave the bamboo shoot flesh. Cut the bamboo shoots into thin slices or small pieces, depending on the size of the individual.

15. Soak in water to remove astringency: Put the cut spring bamboo shoots into water and soak them for 0-0 minutes to remove the astringency of the bamboo shoots.

3. Ginger and garlic preparation: Cut the ginger into thin slices, mince the garlic, and cut the dried chili peppers into sections for later use. Ginger, garlic and chili peppers add flavor and texture to the dishes.

4. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add ginger, minced garlic and chili pepper after the oil is hot, and stir-fry over low heat until fragrant.

5. Add the spring shoots: Add the soaked spring shoots to the pot, stir-fry evenly, and stir-fry for a while until the surface of the spring shoots is slightly colored.

1. Seasoning: Add an appropriate amount of soy sauce, cooking wine, and 0 tablespoons of caster sugar, then add a small amount of salt, stir-fry evenly. Sugar can help spring shoots absorb the sauce better and add a hint of sweetness.

15. Boiling: Add an appropriate amount of water, a little more water, basically not over the spring bamboo shoots. After bringing to a boil over high heat, turn to low heat and simmer for 0-0 minutes, until the bamboo shoots are soft and the soup is thick. The salt taste can be adjusted at the right time.

8. Remove from the pot and serve: After simmering, sprinkle with chopped chives and garnish.

Tips:

(1) It is best to choose tender spring bamboo shoots, which have a more tender taste.

(2) If you don't like spicy taste, you can omit the dried chili peppers and make a light version of the braised spring basket in oil.

(3) The simmering time should not be too long, so as to avoid the spring bamboo shoots being too soft and affecting the taste.

2. Fried eggs with yellow leeks and beans

Ingredients: 2 grams of leeks; Fava beans 0 g; 0 eggs; garlic 0 cloves; Dried chili peppers to taste (optional); Edible oil to taste; Salt to taste; Essence of chicken to taste (optional); Cooking wine to taste

Steps:

3. Fava bean processing: Peel the broad beans, peel the fava beans and blanch them in boiling water for 0-0 minutes, remove the outer skin, and set aside. This will make the fava beans softer and less bitter.

6. Wash the leeks: Wash the leeks, remove the hard stems from the roots, and then cut them into pieces about 0-0 cm long.

3. Egg preparation: Crack the eggs into a bowl, add a pinch of salt, stir well, and set aside.

4. Mince garlic: Chop the garlic into minced garlic and cut the dried chili peppers into pieces for later use (the amount of chili peppers can be adjusted according to personal preference).

5. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pot, add the minced garlic and chili pepper after the oil is hot, and fry until fragrant.

6. Scrambled eggs: Pour the well-stirred egg mixture into the pan, quickly stir-fry until the eggs are lumpy and slightly solidified, then set aside.

2. Stir-fry leeks and broad beans: Add an appropriate amount of oil to the pot, then add the leeks and broad beans, stir-fry evenly, add a little cooking wine and stir-fry to bring out the fragrance, and simmer for 0-0 minutes.

8. Merge and stir-fry: Pour the scrambled eggs into the pan, stir-fry quickly and evenly, add an appropriate amount of salt to taste, if you like, you can add a little chicken essence, continue to stir-fry evenly, and finally turn off the heat.

9. Plating: Stir-fry until all ingredients are evenly mixed, then serve on a plate and finish.

Tips:

(1) The beans need to be blanched first to remove the outer skin to make them softer and more tender.

(2) Add a little salt to the egg mixture according to personal taste, and pay attention to the heat when stir-frying to avoid the eggs being too old.

(3) Stir-fry the leeks until they are broken, and do not over-fry them to maintain their tender taste.

3. Leek chicken egg cake

Ingredients preparation: 200 grams of leeks; 0 eggs; flour 0 g; Warm water to taste; Salt to taste; Edible oil to taste; Soy sauce to taste (optional); Pepper to taste (optional)

Steps:

2. Prepare the leeks: Wash the leeks and cut them into small pieces about 0-0 cm long, remove the old roots to keep the leeks fresh.

2. Beat the eggs: Crack the eggs into a bowl, add the appropriate amount of salt (can be adjusted according to personal taste), stir well, and set aside.

3. Prepare the batter: In a separate large bowl, add the flour and slowly add the warm water, stirring as you add the water until the batter is not too thick. If the batter is too thick, add a little water to the appropriate amount. Stir until there are no granules and the batter is smooth.

4. Mix the leeks and eggs: Add the chopped leeks to the batter, then pour in the well-stirred egg mixture, and continue stirring until the leeks, eggs and batter are completely fused to form a homogeneous mixture.

5. Add seasoning: According to personal taste, add an appropriate amount of salt, pepper and soy sauce (optional), stir well to ensure that the seasoning is evenly distributed.

6. Hot pan preparation: Add an appropriate amount of cooking oil to the pan, after the oil is hot, use a spoon to pour the prepared batter into the pan and gently flatten it to form a pancake.

4. Fry the leek omelet: Fry over medium-low heat, fry on each side until golden brown and crispy, about 0-0 minutes, turn over and continue to fry the other side, making sure that both sides are cooked and the surface is slightly charred golden brown.

8. Plate and cut into pieces: After frying, take out the leek omelet, let it cool slightly, cut it into small pieces, and put it on a plate.

Tips:

(1) Don't make the batter too thick, otherwise the cake will be hard, and if it is too thin, it will be easy to loosen. The batter should appear flowing but not too runny.

(2) Leeks can be blanched in advance to reduce their moisture, and the cake is less likely to be soggy.

(3) The heat of the pancake is very important, and the heat can be used to ensure that both sides are evenly fried, crispy on the outside and soft on the inside.

Fourth, tomato tofu

Ingredients: 2 pieces of soft tofu; Tomatoes 0 pcs.; garlic 0 cloves; ginger to taste; Appropriate amount of shallots; Edible oil to taste; Salt to taste; Soy sauce to taste; Sugar: Appropriate amount; Water starch appropriate amount (optional); Pepper to taste

Steps:

5. Prepare the ingredients: cut the tofu into pieces about 0.0cm square, wash the tomatoes and cut them into crosses, put them in hot water and blanch them until the skin cracks, remove them and peel them, cut them into small pieces for later use. Finely chop the garlic, shred the ginger and cut the green onion into sections.

2. Blanch the tofu: Add water to the pot, put in the tofu cubes, boil for 0-0 minutes over medium heat, blanch to remove the smell, and remove the water for use.

3. Stir-fry garlic, ginger and shallots: Add an appropriate amount of cooking oil to a hot pan, add minced garlic, shredded ginger and green onions, and stir-fry over low heat until fragrant.

4. Sauté the tomatoes: Add the chopped tomato cubes and stir-fry evenly. You can add a little sugar to help the tomatoes juice and deacidify. Saute until the tomatoes are juicy and tender.

5. Add tofu: Add the blanched tofu cubes to the pot and stir-fry with the tomatoes to allow the tofu to absorb the flavor of the tomatoes.

6. To taste: Add salt, soy sauce and a pinch of pepper and continue to stir-fry. A small amount of water can be added to help the tomatoes cook better and allow the tofu to absorb the tomato juice.

7. Juice removal: When the tomato juice begins to concentrate, add an appropriate amount of water starch (optional) to make the soup thicker, stir-fry evenly, and finally sprinkle with chopped green onions, and cook for a minute to ensure that the flavor penetrates.

8. Serving: Stir-fry until the soup is thick and the tomato and tofu are flavorful, then turn off the heat and serve on a plate.

Tips:

(1) Blanched tofu: Blanching tofu can remove the fishy smell and make the tofu firmer, and it is not easy to break during the frying process. Especially when using soft tofu, turn it carefully and gently.

(2) Tomato peeling: After the tomato skin is blanched, it can make the vegetable taste better, reduce the roughness of the taste, and make the soup more delicate.

(3) Use of sugar: White sugar is added to neutralize the sourness of the tomato and make the dish more balanced. Don't add too much, or it will be too sweet.

5. Stir-fried fungus with celery

Ingredients: celery 3g; Dried fungus 0 g (after soaking); carrots 0 pcs; garlic 0 cloves; ginger to taste; Appropriate amount of shallots; Edible oil to taste; Soy sauce to taste; Salt to taste; Ground white pepper to taste; Essence of chicken (optional) to taste

Steps:

1. Soak the fungus: soak the dried fungus in water, wash the fungus after soaking, remove the roots, and tear it into small pieces for later use.

2. Prepare the vegetables: Wash the celery and cut it into oblique sections, peel the herb and cut it into thin slices. Finely chop the ginger, mince the garlic and chop the sylphic.

3. Blanch the fungus: Add water to the pot and boil, put in the soaked fungus and blanch the water, boil for 0-0 minutes after the water boils, remove and drain for later use.

2. Blanch the celery and carrots: Add water to a pot and bring to a boil, add the celery and carrots to blanch, blanch the water for 0-0 minutes, keep the celery crispy, remove and drain.

5. Stir-fry garlic, ginger and shallots: Add an appropriate amount of cooking oil to a hot pan, add minced garlic, shredded ginger and green onions, and stir-fry over low heat until fragrant.

2. Stir-fry fungus and carrots: Add the blanched fungus and carrots, stir-fry evenly, keep the heat high and stir-fry for 0-0 minutes, so that the fungus and carrots can absorb the flavor.

7. Add celery and stir-fry: Finally, add the blanched celery segments, stir-fry evenly, add an appropriate amount of salt, soy sauce and white pepper to taste, and stir-fry until the celery is broken.

8. Plating: Stir-fry until the vegetables are crispy and tender, and after all the ingredients are evenly flavored, put them out and serve on a plate.

Tips:

(1) Fungus soaking: The fungus must be fully soaked, and the fungus after soaking should be thorough

Through these simple and delicious vegetarian dishes, it will not only help us regulate the internal fire of the body, but also enhance the overall health of spring. A light and nutritious vegetarian diet has become an important part of healthy living in the spring, and it is worth eating regularly during this season.

Proofread by Zhuang Wu