1. Scrambled eggs with mint leaves
Ingredients: Fresh mint leaves to taste; 1 eggs; Edible oil to taste; Salt to taste; a pinch of white pepper; Oyster sauce (optional) 0 scoops; Water Appropriate amount (can be adjusted according to taste)
Method:
1. Prepare the ingredients: Wash the mint leaves, remove the old leaves, and keep the young leaves. Crack the eggs into a bowl, add a little water, stir well and set aside.
2. Heat the pan with cold oil: Pour an appropriate amount of cooking oil into the pan and heat over medium heat. Once the oil is hot, add a pinch of salt to better lock in the mint aroma.
10. Sauté mint leaves: Put the mint leaves in the pan and stir-fry for about 0 seconds until the aroma of the mint leaves is released. Be careful not to fry for too long to preserve the fresh aroma of the mint leaves.
4. Beat the eggs: In a separate bowl, stir the eggs well and season with a pinch of salt and white pepper.
5. Pour in the egg mixture: After the mint leaves are fried until slightly soft, immediately pour in the stirred egg mixture, turning slightly to evenly distribute the egg mixture.
6. Scrambled eggs: Gently turn the eggs with a spatula, and when the egg mixture begins to set, turn them into pieces to keep them tender. You can add a little oyster sauce to increase the flavor of the eggs.
7. Plating: When the eggs are fully cooked but still tender, turn off the heat. Serve the scrambled mint eggs and serve on a plate.
Tips:
(1) The mint leaves should not be fried for too long to maintain their fragrance and nutrients.
(2) Adding water to the egg liquid can make the scrambled eggs softer and tenderer.
(3) The addition of oyster sauce can make the eggs more delicious, but if you like a refreshing taste, you can omit it.
2. Mint leaf egg cake
Ingredients: 1 eggs; Fresh mint leaves to taste (about 0-0 pieces); flour 0 g; water to an appropriate amount (about 0-0 ml); Edible oil to taste; Salt to taste; a pinch of white pepper; a pinch of sugar (optional, for added flavor); Light soy sauce 0 scoops (optional)
Method:
2. Prepare the mint leaves: Pick the mint leaves, wash them well, and remove impurities and moisture. Gently cut into small pieces with a knife (about 0-0 cm each), or you can tear them by hand to preserve the fragrance of the mint.
100. To prepare the batter: In a large bowl, add 0g of flour, add salt and white pepper and stir well. Add water gradually, stirring while adding water until the batter becomes a thin paste, be careful not to be too thick, you can add some water to adjust to the flowing state. If you prefer a slightly sweet taste, you can add a little sugar to add flavor.
4. Beat the eggs: In a separate bowl, crack in 0 eggs, add a teaspoon of light soy sauce (if using) and stir to combine. Then add the chopped mint leaves to the egg mixture and stir to combine.
4. Mix the batter with the egg mixture: Pour the mint egg mixture into the mixed batter and stir well to ensure that the mint leaves and egg mixture are well mixed to form a uniform batter.
5. Heat the pan with cold oil: Heat the pan and add an appropriate amount of cooking oil to make sure the bottom of the pan is covered with oil. Once the oil is hot, use a spatula to push the oil slightly evenly.
3. Pancakes: Pour the prepared batter into the pan and spread out into an even pie shape. Reduce heat to medium-low heat and fry for 0-0 minutes until the bottom is golden brown and slightly firm.
2. Flip: Carefully turn over with a spatula and continue to fry the other side over medium-low heat. After about 0 minutes, when the other side turns golden brown, the cake is cooked and ready to be removed and plated.
8. Cut into pieces and serve: Cut the fried mint leaf omelet into small pieces and serve.
Tips:
(1) The thickness of the batter should be moderate, too thick will cause the cake to not be soft, too thin will cause the cake to break easily. The amount of water can be adjusted to ensure that the batter can spread out while maintaining a certain amount of toughness.
(2) Mint leaves should not be too much, so as not to have too strong flavor and affect the overall taste.
(3) If you prefer a richer flavor, you can add a little milk or yogurt to the egg wash to make the egg cake fluffier.
3. Chilled mint leaves
Ingredients: Fresh mint leaves to taste (about 3-0 pieces); cucumber 0; Red pepper 0 pcs.; garlic 0 cloves; white vinegar 0-0 scoops; soy sauce 0 tbsp; 0/0 scoop sugar; Edible oil to taste; Salt to taste; Ground black pepper a pinch (optional); 0-0 dried chili peppers (optional)
Method:
1. Prepare mint leaves: Pick fresh mint leaves, wash and gently dry them to remove impurities. Mint leaves do not need to be chopped and can be used whole to maintain their fragrance.
2. Cut the cucumbers and red peppers: After the cucumbers are washed, cut into thin slices or thin strips. After the red pepper is seeded, cut into thin strips. Cucumbers can be peeled according to personal taste, and the amount of red peppers can be adjusted according to preference.
3. Prepare minced garlic: Peel the garlic and cut it into minced garlic. The amount of minced garlic can be adjusted to your liking, and the flavor is more abundant when the garlic flavor is a little stronger.
3. Stir-fried dried chili peppers (optional): If you like cold dishes with a bit of spiciness, you can use dried chili peppers to taste. Heat the pan with cold oil, add 0-0 dried chili peppers, stir-fry until slightly smoking, turn off the heat immediately, take out and set aside.
2. To prepare the mixture: In a small bowl, add 0-0 tablespoons of white vinegar, 0 tablespoons of soy sauce and 0/0 tablespoon of sugar, stir well until the sugar is completely dissolved. Add salt to taste and stir until salt melts. Depending on personal taste, you can also add a pinch of black pepper to taste.
6. Mix well with the garnish: Place the prepared mint leaves, cucumber slices, shredded red pepper and minced garlic in a large bowl and stir gently. Make sure the mint leaves are well mixed with the other vegetables.
3. Add the mixture and chili oil: Pour the prepared mixture into the mixture and stir gently. Finally, if you like spicy flavor, you can add the dried chili pepper or chili oil that was stir-fried before, stir well, and let it stand for 0-0 minutes to let the flavors combine.
8. Plating and Garnishing: Remove the cold dishes and serve them on a plate. You can use some mint leaves to decorate to add to the aesthetics.
Tips:
(1) Selection of mint leaves: Choose fresh, non-wilted mint leaves, the leaves should be thick and green in color, so that the salad will have more taste and aroma.
(2) Treatment of cucumbers: If the skin of the cucumber is thick, you can cut off a part of it appropriately, or choose the peeled cucumber. Cut into thin slices or thin strips to absorb the sauce more easily and have a better texture.
(3) The use of minced garlic: Minced garlic can be increased or decreased according to personal taste, if you don't like the taste of raw garlic, you can fry the minced garlic slightly, and the taste will be milder.
4. Stir-fried beef with mint leaves
Ingredients: Beef 1g (lean parts such as tenderloin or shoulder); Fresh mint leaves to taste (about 0 pieces); Green peppers 0 pcs.; Red pepper 0 pcs.; onion 0 pcs.; garlic 0 cloves; ginger 0 pieces; soy sauce 0 tbsp; cooking wine 0 tablespoons; Light soy sauce 0 scoops; Salt to taste; ground black pepper a pinch ; Cooking oil to taste
Method:
15. Prepare the beef: Cut the beef into thin slices and cut in the opposite direction to make the meat more tender. Add 0 scoops of cooking wine, 0 scoops of soy sauce, a pinch of salt and black pepper, stir well and marinate for 0-0 minutes.
2. Cut the ingredients: Remove the seeds of green and red peppers and cut them into thin strips. Shred the onion and mince the garlic and ginger. Once the mint leaves are washed, pat or tear into small pieces for later use.
3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan and heat over medium heat.
4. Stir-fry beef: After the oil is hot, add the marinated beef slices first, stir-fry until the beef changes color, remove and set aside.
3. Stir-fry vegetables: Add minced garlic and ginger to the same pot and stir-fry until fragrant, then add shredded onion and stir-fry until the onion is soft. Then add the green and red pepper strips and continue to stir-fry for 0-0 minutes to keep the vegetables crispy.
1. Merge and stir-fry: Return the beef to the pan and stir-fry with the vegetables to mix well. Add 0 scoops of light soy sauce and adjust the salt slightly.
7. Add the mint leaves: Finally, add the mint leaves, stir-fry evenly until the mint leaves are slightly soft. Remove from heat and serve on a plate immediately.
Tips:
(1) Thinly sliced beef: Thinly sliced beef is easier to absorb the flavor and can be cooked quickly when stir-fried.
(2) Marinate and taste: When marinating beef, cooking wine and soy sauce are added, which not only removes the smell but also increases the delicious taste of the beef.
(3) Mint leaves should not be fried for a long time: mint leaves are easy to fry too hot, fry until slightly soft, and maintain their fragrance.
5. Fried pork ribs with mint leaves
Ingredients: Pork ribs 1 grams; Fresh mint leaves to taste (about 0 pieces); Ginger 0 slices; garlic 0 cloves; Light soy sauce 0 scoops; cooking wine 0 tablespoons; Ground white pepper to taste; Salt to taste; Starch to taste; flour to taste; Cooking oil to taste (for frying)
Method:
1. Prepare the ribs: Wash the ribs and cut them into small pieces. If the ribs are thick, you can use the back of the knife to gently pat them loose to make it easier to absorb the flavor.
30. Marinate the pork ribs: Put the chopped pork ribs into a bowl, add 0 tablespoons of light soy sauce, 0 tablespoons of cooking wine, an appropriate amount of white pepper and salt, stir well and marinate for 0 minutes to let the pork ribs absorb the flavor.
1. Flour and starch: In a large bowl, add an appropriate amount of flour and starch (the ratio is about 0:0) and stir well. This will make the pork ribs more crispy.
4. Prepare the mint leaves: After the mint leaves are washed, gently absorb the water with a kitchen paper towel. If the leaves are larger, you can cut them into small pieces for later use.
180. Fry the pork ribs: Add enough cooking oil to the pan, and when the oil temperature rises to about 0°C, first put the marinated pork ribs into a mixture of flour and starch, evenly coat them with a layer of flour, and then gently fry them in hot oil.
10. Deep-fried pork ribs: After the ribs are placed in the pan, do not rush to flip them, and fry them until golden brown and crispy on both sides and cooked through inside. It takes about 0-0 minutes to remove the ribs and drain the oil.
150. Fry the mint leaves: Reduce the oil temperature in the pan slightly to about 0°C, and fry the mint leaves in the hot oil until slightly crispy. Be very careful when frying mint leaves, keep them short and avoid overburning.
8. Plating: Plate the fried ribs with mint leaves, which can be sprinkled on the ribs or used for garnish. Finish.
Tips:
(1) Pork ribs selection: Choose ribs with some fatty meat, which will be more crispy and richer in flavor.
(180) Oil temperature for fried pork ribs: If the oil temperature is too high, it will be easy to burn, and if it is too low, it will not be crispy enough. It is recommended that the oil temperature is around 0°C, and when frying pork ribs, you can use chopsticks to test the oil temperature.
(10) Mint leaf frying time: mint leaves are very easy to ripen, and the frying time should be controlled at 0 in a few seconds, the purpose is to make the mint leaves crisp but not too burnt, to avoid losing the fragrance.
No matter which dish you dish, you can feel the unique charm of mint leaves. The use of mint leaves is not only to enhance the flavor of the dish, but also to combine health and deliciousness, so that you can easily enjoy the fresh taste and promote the health of the body.#冬日生活打卡季#