springIt is a season full of life, and it is also the time when all kinds of seasonal vegetables are most abundant. As the weather gradually warms,springThe vegetables are not only refreshing, but also nutritious, and have become an indispensable part of the home-cooked table. In order to allow everyone to enjoy the deliciousness and nutrition brought by seasonal ingredients in their busy daily lives, we have selected 5 simple and easy-to-make home-cooked dishes that can satisfy the taste buds and provide rich nutrition. Whether it's a light and refreshing cold lettuce salad or a nutritious scrambled egg with spinach, each dish can make it easy for you to eat healthy and delicious.

1. Cold lettuce

Ingredients: Lettuce 1 roots; Garlic 0 cloves (minced); 0 red peppers (cut into thin rings); Light soy sauce 0 tablespoons; 0 tablespoons aged vinegar; sugar 0/0 teaspoon; Salt to taste; chili oil 0 tablespoons (optional); sesame oil 0 teaspoons; Crushed peanuts (optional)

Steps:

1. Prepare the lettuce: Cut off the ends of the lettuce, peel and cut into thin slices. The skin of lettuce is thicker, so it is recommended to peel off the skin with a knife to avoid the bitter taste.

2. Blanch the lettuce: Add water to the pot, add an appropriate amount of salt, and blanch the lettuce slices for about 0-0 minutes after the water boils to keep the lettuce crisp. Remove immediately after blanching and soak in cold boiled water for a while to maintain a crisp texture.

3. Drain the water: Remove the blanched lettuce and drain the water, preferably gently absorbing the water with a kitchen paper towel to avoid too much water affecting the taste.

2. To make the sauce: Add 0 tablespoons of light soy sauce, 0 tablespoons of aged vinegar, 0/0 teaspoon of sugar, and salt to a bowl and stir well. Depending on your personal taste, you can adjust the ratio of sugar and vinegar to make the taste more suitable for your texture.

5. Prepare the ingredients: minced garlic, red pepper into rings, and chili oil ready (if you like spicy). Chili oil can be increased or decreased according to personal taste.

6. Mix the lettuce and seasoning: Put the lettuce in a large bowl, add the minced garlic and red pepper rings, and pour in the prepared sauce. Gently stir well to allow the lettuce to fully absorb the flavor of the seasoning.

1. Add sesame oil and chopped peanuts: Finally, add 0 teaspoons of sesame oil and mix evenly. If you like a crunchy texture, you can sprinkle with crushed peanuts to increase the taste.

Tips:

(2) The blanching time should not be too long, 0-0 minutes is enough to maintain the crisp and tender taste of the lettuce.

(2) After blanching, the lettuce should be put into cold boiled water immediately, which can effectively maintain the color and taste of the lettuce.

(3) The sugar, vinegar, and salt in the sauce can be adjusted appropriately according to individual tastes.

2. Scrambled eggs with spinach

Ingredients: fresh spinach 1 grams; 0 eggs; Garlic 0 cloves (minced); Salt to taste; a pinch of white pepper; Edible oil to taste; Light soy sauce 0 teaspoons

Steps:

1. Prepare the spinach: Wash the spinach, remove the old stems, and dry it slightly. The spinach can be cut into pieces for easy sautéing.

2. Prepare the eggs: Crack the eggs into a bowl, add a pinch of salt and white pepper, stir well and set aside.

3. Scrambled eggs: Heat the pan with cold oil, pour in the beaten egg liquid after the oil is hot, stir gently, wait for the eggs to solidify slightly, gently turn with a spatula, and scramble until the eggs are completely cooked but still tender. Remove the scrambled eggs and set aside.

4. Stir-fry minced garlic: Add a little more oil to the pan, add the minced garlic when the oil is hot, and stir-fry quickly until fragrant.

5. Sauté spinach: Put the washed spinach in a pan and stir-fry well. Since spinach contains water, it will come out after a few stir-fries. Continue stir-frying until the spinach is raw.

6. Merge the eggs with the spinach: Add the scrambled eggs to the pan and stir-fry with the spinach. At this point, add salt and light soy sauce to taste, and stir-fry until all ingredients are combined.

7. Seasoning: Taste the taste and turn off the heat if the taste is suitable. Put the scrambled spinach eggs on a plate and you're done!

Tips:

(1) When scrambling eggs, the heat should be mastered, not too old, and the eggs should be kept tender and delicious.

(2) Spinach contains more water, so you can stir-fry the spinach quickly before stir-frying to reduce the release of water, and the taste of the stir-fry will be better.

(3) When scrambling eggs, if you prefer a smoother texture, you can add a little milk or clear soup.

3. Stir-fried meat with celery

Ingredients: pork loin 1 grams; celery 0 g; Red pepper 0 (optional, add color); Garlic 0 cloves (minced); ginger 0 small pieces (minced); Light soy sauce 0 teaspoons; cooking wine 0 teaspoons; a pinch of white pepper; Salt to taste; Cooking oil to taste

Steps:

4. Prepare the ingredients: Cut the pork loin into thin strips, put it in a bowl, add a little light soy sauce, cooking wine, white pepper and mix well, marinate for 0 minutes. Wash the celery, remove the old stems and cut into 0-0 cm long pieces. Shred the red pepper (if using), mince the garlic and mince the ginger for later use.

2. Blanch celery: Add water to the pot, add a little salt, put in the cut celery segments after boiling, blanch for 0-0 minutes to keep the celery crisp and tender, remove and drain for later use.

3. Stir-fry shredded pork: Pour an appropriate amount of oil into the pot, add the marinated shredded meat after the oil is hot, fry until the shredded meat changes color and shrinks slightly, remove and set aside.

4. Stir-fry ingredients: Pour a little oil into the pot, add minced ginger and minced garlic, stir-fry over low heat until fragrant.

2. Stir-fry red peppers: If using red peppers, add them to the pan and stir-fry for 0-0 minutes until the red peppers are slightly soft.

6. Add the celery and shredded pork: Add the blanched celery and the fried shredded pork to the pan and stir-fry evenly.

7. Seasoning: Add an appropriate amount of salt, stir-fry well to taste the taste, if necessary, you can add a little light soy sauce or white pepper according to your personal taste, continue to stir-fry evenly, and finally put on a plate.

Tips:

(1) Blanch the celery, which can remove the grassy smell, and at the same time keep the celery crisp and tender, and will not lose its crispness due to long-term frying.

(2) When stir-frying the meat, the heat should be mastered, and it should not be fried too old, so as to maintain the tender and smooth taste of the shredded meat.

(3) If you like more layers of taste, you can add some side dishes such as shiitake mushrooms and carrots when stir-frying.

4. Stir-fry the pea tips

Ingredients: pea tips to taste; garlic 1 cloves; Edible oil to taste; Salt to taste; Essence of chicken or MSG a pinch (optional); a pinch of white pepper; Cooking wine 0 teaspoons (optional)

Steps:

1. Prepare the ingredients: Wash the pea tips and remove the old or dead leaves. Peel the garlic and chop it into minced garlic for later use. If you like spicy, you can also prepare some red pepper slices.

2. Heat the bottom of the pan: Add an appropriate amount of cooking oil to the pan, heat it over medium heat, and wait for the oil temperature to rise.

3. Stir-fry minced garlic: After the oil is hot, add the chopped minced garlic and stir-fry with a skewer until the garlic is fragrant, taking care not to heat too much, so as not to scorch the minced garlic.

4. Add the pea tips: Put the washed pea tips into the pan and stir-fry quickly, keeping the heat medium-high, avoiding stir-frying for too long, and keeping the pea tips fragrant and crispy.

5. To taste: Add salt to taste. If you prefer a richer taste, you can add a little white pepper, or add chicken essence or monosodium glutamate according to personal taste.

6. Add cooking wine (optional): You can add a small spoon of cooking wine and stir-fry evenly to remove the smell and increase the flavor. If you don't like the smell of alcohol, you can also skip this step.

2. Saute until the tips of the peas are tender: Continue to stir-fry for about 0-0 minutes until the tips of the peas are just soft, but keep them tender. The pea tips should not be fried for too long so as not to lose their taste.

8. Plating and finishing: Turn off the heat immediately after frying, and serve on a plate. The simple stir-fried pea tips are full of color, flavor and flavor, and you can eat a fresh and delicious bite.

Tips:

(1) Pea tip selection: When buying pea tips, it is best to choose tender green and bright parts to avoid aging or yellowing pea tips, as the old leaves have a hard taste and poor taste.

(2) Heat control: When frying the pea tips, the heat should be moderate, and avoid too high heat to make the pea tips discolored or too old. Stir-fry for too long to keep the pea tips crisp and tender.

(3) Stir-fry minced garlic: Garlic should be stir-fried until fragrant, but not burned. The burnt garlic flavor can affect the taste of the whole dish.

5. Stir-fried eggplant with green peppers:

Ingredients: 1 eggplants; Green peppers 0 pcs.; garlic 0 cloves; Light soy sauce 0 scoops; Salt to taste; Edible oil to taste; Essence of chicken (optional) to taste

Steps:

1. Ingredients: Wash the eggplant and cut it into strips or cubes. Wash the green peppers, remove the stems and seeds, and cut them into strips or chunks. Chop the garlic into minced garlic and set aside.

5. Eggplant Processing: Cut eggplants can be soaked in water for 0 minutes to help remove some of the bitterness. If you prefer eggplants to be more tender, you can soak them in salted water and drain them afterwards.

3. Heat the pan with cold oil: After the pan is heated, add an appropriate amount of cooking oil, add minced garlic and stir-fry until fragrant. Pay attention to the heat, don't fry the minced garlic, as long as you smell the fragrance.

4. Stir-fried eggplant: Add the eggplant strips and stir-fry evenly. Eggplant absorbs more oil, so you can add an appropriate amount of oil as needed and stir-fry until the eggplant is soft.

5. Add the green peppers: Add the chopped green peppers to the pan and continue to stir-fry. Saute until the green peppers are soft but crispy.

1. Seasoning: Add 0 tablespoons of light soy sauce, stir-fry evenly, and then add an appropriate amount of salt to taste according to personal taste. If you prefer a more delicious taste, you can add a little chicken essence.

7. Remove the juice and put it on a plate: Stir-fry until the eggplant and green pepper are flavored and the juice is slightly dry, then turn off the heat. Serve the stir-fried dishes on a plate and finish.

Tips:

(1) Eggplant is easy to absorb oil, so pay attention to control the amount of oil when frying and avoid too much oil.

(2) If you like the eggplant to be more tender, you can blanch the eggplant slightly before frying.

(3) Don't fry the green peppers for too long, it will taste better if you retain some crispiness.

These five seasonal home-cooked dishes are easy to make, nutritious, and perfect for youspringEdible. Whether you eat it as a main dish or with rice, you can feel the gift of nature. In particular, lettuce, spinach, celery and other vegetables are rich in dietary fiber and vitamins to help keep the body healthy without being too greasy, suitable for people with different tastes. Changing it every day not only satisfies the taste buds, but also makes the family's dining table more colorful. So, take advantage of itspringIt's a good time for vegetables, so add these delicious home-cooked dishes to your menu and enjoy the season with health and deliciousness! #春日生活打卡季 #