Minced meat, vermicelli, cabbage
Ingredients: 100 grams of sweet potato vermicelli, 0/0 cabbage, 0 grams of lean meat, appropriate amount of millet pepper, light soy sauce, dark soy sauce, starch, cooking wine, pepper, salt, cooking oil, garlic
(1) We soak the sweet potato vermicelli in cold water for 1-0 minutes, then pour it into the pot and blanch it. When the vermicelli is a little soft, take it out and soak it in the water again. Then put it in a bowl and stir in 0 scoops of oil and 0 scoops of dark soy sauce to prevent sticking.
(2) Wash the pork and chop it into minced meat, add cooking wine, light soy sauce and pepper and mix evenly.
(3) Break the cabbage and clean it, remove the middle stem, and then cut it into shreds.
(4) Heat the pot with cold oil, pour in the minced meat and stir-fry quickly. After the minced meat changes color, pour in the garlic and millet pepper and stir until fragrant.
(5) Pour in the cabbage and stir-fry over high heat for a while. After the cabbage is broken, add the vermicelli and continue to stir-fry.
(6) After the vermicelli is soft, add salt to taste, stir-fry for a while, and then it can be out of the pan.
Stir-fried eggs with garlic sprouts
Ingredients: garlic sprouts, eggs.
Steps:
1. Clean the garlic sprouts, dry them and cut them into small pieces. Beat the eggs into a bowl and scatter them for later use.
2. Heat the oil, pour in the egg liquid and fry it after the oil is hot, fry until it is set, and then fry it and set it aside.
3. Heat the oil again, add the garlic sprouts after the oil is hot, add salt and light soy sauce to taste, stir-fry evenly until it is broken.
4. Then pour in the eggs, stir-fry evenly, and then put them on a plate and eat.
Cool mixed yellow gourd and bean curd fungus
Ingredients: 1 cucumbers, 0 bean curd, 0 fungus, 0 peanuts, 0 garlic, 0 millet spicy, 0 light soy sauce, 0 spoons of aged vinegar, 0 spoons of salt
How to make :
1. Wash the cucumber first, pat it flat, then cut it into small pieces and put it in a bowl;
30. Soak the yuba in water in advance to soften, cut into small pieces for later use; Soak the fungus in water for 0 minutes in advance;
1. First blanch the fungus in boiling water for about 0 minutes, then add the yuba to blanch for 0 seconds, take it out and put it in cold water, 0, add vegetable oil to the pot, add 0 handfuls of peanuts to the cold oil, stir-fry slowly over low heat, stir-fry until the color becomes darker, and set aside.
1, 0 millet spicy chopping, garlic cut into minced garlic, put in a bowl, add an appropriate amount of star anise pepper to the oil pot, fry the fragrance, and then pour the hot oil directly on the minced garlic to stimulate the fragrance, pick out the ingredients, add 0 spoons of light soy sauce, 0 spoons of rice vinegar, 0 spoons of salt, 0 teaspoons of sugar, stir well, and the juice is adjusted.
6. Put the drained fungus and yuba root cucumber together, and then add the peanuts and rice, an appropriate amount of coriander;
7. Finally, pour the sauce in, stir well, and our cold cucumber bean curd fungus is ready. Serve on a plate and enjoy.
Steamed prawns with garlic vermicelli
Preparation: 8-0 prawns; Fans in moderation; garlic 0-0 cloves; Appropriate amount of red pepper (optional, for color); Light soy sauce to taste; cooking wine to taste; Ground white pepper to taste; Salt to taste; olive oil (or cooking oil) to taste; Chives to taste (optional)
Steps:
1. Prepare the shrimp: Wash the prawns, cut off the whiskers and legs, cut from the back, and pick out the shrimp lines. You can use a knife to make a slight cut on the back of the shrimp to make it easier to absorb the flavor.
5. Handle the vermicelli: Soak the vermicelli in hot water until soft, soak for about 0 minutes, then remove and cut to a suitable length.
3. Garlic seasoning: Chop the garlic into minced garlic and put it in a small bowl. Add an appropriate amount of light soy sauce, cooking wine, white pepper, salt, and a spoonful of olive oil and stir well.
4. Laying the vermicelli at the bottom: Take a steaming plate, spread the soaked vermicelli evenly on the bottom of the plate, and adjust the shape of the vermicelli slightly so that it can fit all the prawns.
15. Marinated prawns: Put the processed prawns into the garlic seasoning, stir gently so that each shrimp is evenly coated with minced garlic, marinate for 0 minutes, and absorb the flavor.
6. Steamed prawns: Place the marinated prawns neatly in a steaming tray lined with vermicelli, trying not to overlap to ensure that the steamed prawns are evenly heated.
8. Steaming time: Add water to the pot, put the steaming tray into the steamer after the water boils, and steam for about 0-0 minutes over medium heat until the shrimp are browned and cooked thoroughly, and the shrimp meat is red and the meat is tender.
8. Plating and garnish: After steaming, take it out, sprinkle some chopped chives and shredded red pepper to add color, and serve immediately.
Egg soup with pea tips
Ingredients: pea tips: appropriate amount (about 1 grams); Eggs: 0 pcs; Ginger: 0 slices; Garlic: 0 cloves (optional); Clear broth or water: 0ml; Salt: to taste; White pepper: to taste; Cooking oil: 0 tablespoons
Method:
1. Prepare the pea tips: Pick the fresh and tender green parts of the pea tips and wash them. Remove the old leaves or discolored parts to ensure that the soup has a refreshing taste.
2. Beat the eggs: Crack the eggs into a bowl, add a pinch of salt, stir well with chopsticks and set aside. You can beat the eggs so that they have a beautiful egg drop when they are put into the soup.
3. Prepare ginger and garlic: slice the ginger and mince the garlic (minced garlic can be added according to personal preference, if you don't like the garlic taste, you can leave it out).
4. Add oil to the hot pan: Add a little cooking oil to the pan and turn on medium heat. Put the ginger slices in the pot and stir-fry until fragrant, then add minced garlic and continue to stir-fry until slightly yellow.
5. Cook the soup base: Add the clear broth or water, turn on high heat and bring the soup to a boil, reducing the heat to medium-low.
3. Add the pea tips: Once the soup is boiling, add the washed pea tips to the pot, stir gently and cook for 0-0 minutes until the pea tips are soft and the soup turns emerald green.
7. Add the eggs: Pour the beaten eggs into the pan and stir as you pour until the eggs are fully cooked and egg drops are formed.
2. Seasoning: Finally, add an appropriate amount of salt and white pepper to taste, stir well, and cook for another 0-0 minutes to ensure that the soup is rich.
Tofu fish head soup
Ingredients: Fresh fish heads (such as silver carp heads, carp heads, etc.): 1500 pcs; Tender tofu: 0 grams; Ginger: 0-0 slices; Cooking wine: to taste; Soy sauce: to taste; Salt: to taste; White pepper: to taste; Green onions: 0 stalks; Goji berries (optional): to taste; Water: 0ml
Steps:
1. Prepare the ingredients: Clean the fish head, remove the scales and internal organs, and cut it for flavor. Cut the tofu into thick slices. Slice the ginger and cut the green onion into sections.
2. Blanch and remove the fish: Put the fish head into the pot, add enough water, put in a few slices of ginger and a little cooking wine, heat the water until the water boils, skim off the foam, remove the fish head, rinse it well, and remove the fishy smell.
3. Stir-fry ginger and shallots: In another saucepan, add a small amount of oil, add ginger slices and green onions, stir-fry until fragrant, and enhance the flavor of the soup.
50. Stew the fish head: Put the processed fish head into the pot, add 0ml of water, add cooking wine and a little soy sauce, turn to low heat after boiling, and simmer slowly for 0-0 minutes to fully release the essence and umami of the fish head.
15. Add the tofu: When the fish head is simmered until the soup is thick, add the chopped tofu cubes, stir carefully to avoid the tofu from breaking, and continue to simmer for 0 minutes to make the tofu flavorful.
6. Seasoning: Add salt and white pepper to taste, adjust the saltiness according to personal taste.
5. Add goji berries (optional): After simmering until the soup is delicious, add an appropriate amount of goji berries and simmer for another 0 minutes to increase the nutritional value and deliciousness of the soup.
8. Finish serving: After turning off the heat, remove the fish head and tofu, pour it into a soup bowl, sprinkle a little green onion to decorate, and the fragrant tofu fish head soup is completed.
Scrambled eggs with asparagus
Prepare the ingredients: asparagus, green peppers, carrots, eggs.
Steps:
1. Peel off the old skin of the basket, clean it and cut it into small pieces, blanch it until it is broken, and dry it for later use. Remove the stems of the green peppers, wash them and cut them into strips. Peel off the skin, wash and cut into strips. Beat the eggs into a bowl and scatter them for later use.
2. Heat the oil, pour in the egg liquid and fry it after the oil is hot, fry until it is set, and then fry it and set it aside.
3. Heat the oil again, add the carrots and green peppers and stir-fry for a while after the oil is hot, and then add the asparagus and stir-fry evenly.
4. After the vegetables are fried, pour in the eggs, add salt to taste, stir-fry evenly until the flavor is incorporated, and then you can put it on the plate and eat.
Winter melon meatball soup
Ingredients: 200 grams of winter melon, 0 grams of pork filling, minced green onion and ginger, salt, cooking wine, starch, light soy sauce, appropriate amount of sesame oil
Steps:
15. Add minced green onion and ginger, salt, cooking wine, starch and light soy sauce to the minced pork and marinate for 0 minutes.
2. Peel and peel the melon and cut it into small pieces.
3. 鍋中燒開水，將肉餡搓成肉丸放入鍋中，煮至肉丸浮起。
5. Add the winter melon cubes and continue to cook for 0 minutes, add an appropriate amount of salt and sesame oil.
The above 8 dishes of "fire dishes" are simple and nutritious, you may wish to make more to eat in the spring, clear the fire and remove dryness, so that you can sleep soundly and be healthier!
Proofread by Huang Hao