Spring is the season of rejuvenation, and it is also a good time to taste fresh ingredients. In this wonderful season, we recommend 8 dishes with balanced meat and vegetarian dishes that are delicious in season, so that you and your family can enjoy the food while taking in rich nutrients. Next, let's take a look at the detailed recipes of these dishes!
Ingredients: sweet potato (sweet potato) 50g; Sugar 0 grams; Water 0ml; Edible oil to taste; A pinch of salt
Steps:
3. Prepare the sweet potato: Wash the sweet potato, peel it and cut it into even hob pieces, about 0-0 cm square in size.
5. Blanch: Add water to a pot and boil, add a little salt, put in the cut sweet potato pieces and blanch, blanch for 0-0 minutes, and wait for the sweet potatoes to be slightly cooked and soft. Remove the sweet potato cubes and drain.
3. Deep-fried sweet potato: Pour an appropriate amount of cooking oil into the pot, put the sweet potato pieces into the pot after heating, and fry the sweet potato over medium-low heat until the surface of the sweet potato is golden and crispy. Fry until the sweet potato is ripe and slightly crispy on the surface, remove and drain the oil for later use.
50. To make the syrup: In a separate pot, add 0g of sugar and 0ml of water, heat over low heat, stirring while heating until the sugar dissolves and begins to change color. When the sugar solution turns golden brown, the syrup is ready.
5. Wire drawing: Quickly put the fried sweet potato pieces into the syrup pot and stir-fry quickly, so that each sweet potato is evenly coated with a layer of syrup, and the syrup will quickly become thick and form a silk drawing effect.
6. Sweet potato pulling: When the syrup forms a pulling effect, quickly remove the sweet potato pieces and place them on a plate, and the syrup forms a crispy skin on the surface of the sweet potato.
7. After cooling: After the sweet potato is ready, let it cool slightly until the syrup becomes slightly harder, the silk pulling effect is more obvious, sweet and delicious, and it can be eaten.
Ingredients: 3 bitter gourds, 0 grams of clams, 0 slices of ginger, 0 green onions, 0 cloves of garlic, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of cooking wine, appropriate amount of water
Steps:
30. Prepare the ingredients: wash the bitter gourd, remove the head and tail, and cut it into thin slices; Slice the ginger and cut the green onion into sections; Chop the garlic into minced garlic. Soak the clams in clean water for 0 minutes to remove the sediment.
2. Blanch the clams: Add an appropriate amount of water to the pot, put the clams in after boiling, add an appropriate amount of cooking wine, blanch the clams until they open, remove and drain for later use.
3. Handle the bitter gourd: After the bitter gourd is sliced, blanch it in boiling water for 0-0 minutes to remove part of the bitterness, remove and drain.
10. Cook the soup base: Add an appropriate amount of water to the pot, add ginger slices, green onions and minced garlic, turn to low heat after boiling, and boil for 0 minutes to make the soup base.
7. Add the bitter gourd: Add the blanched bitter gourd slices to the pot and simmer with the soup base, keep the heat medium-low and cook for about 0-0 minutes, so that the bitterness and fragrance of the bitter gourd can be fully released.
5. Add the clams: Put the blanched clams into the soup, simmer them with the bitter gourd, and cook for another 0 minutes until the clams are flavorful and the soup is clear.
2. Season out of the pot: Add an appropriate amount of salt and white pepper to taste, stir well, and continue to cook for 0 minutes. Finally, you can add a little chopped green onion to enhance the flavor according to personal taste.
Ingredients: pork bones, five-fingered peach, figs, poria cocos, seeds, barley, dried Huaishan, ginger slices.
Steps:
1. Clean the pork bones with blood water, blanch them in a pot under cold water, put in ginger slices to remove the smell, skim off the foam after boiling, and then scoop up the pork bones to clean the foam.
2. Soak the five-finger peach in advance, then wash and drain the water. Rinse other ingredients, drain and set aside. Put the barley in the pot and stir-fry for a while, stir-fry until slightly yellow, then put it out for later use.
3. Put the pork bones, five-fingered peach, figs, seeds, poria cocos, barley, dried Huaishan and ginger slices into the pot, add enough water, cover and simmer for an hour.
4. After the stew is done, add an appropriate amount of salt to taste, stir evenly and cook until it tastes, and then you can eat it out of the pot.
Ingredients: celery, eggs, minced garlic.
Steps:
1. Beat two to three eggs into a bowl and stir well, then heat the oil in a pan, after the oil is hot, pour the egg liquid into it and fry it until smooth, and then put it out for later use.
2. Clean the celery and cut it into small pieces, then heat the oil in a pan, after the oil is hot, add the minced garlic and stir-fry until fragrant, then pour in the celery and stir-fry over high heat.
3. Then add salt and chicken essence to taste and improve the freshness, then continue to stir-fry until the celery is broken, and then pour in the fried eggs and stir-fry together.
4. Finally, pour in a little light soy sauce to extract freshness, and then continue to stir-fry evenly to taste, and then you can eat it out of the pot.
Ingredients: Tender beef, green asparagus, garlic to enhance the flavor.
Steps:
1. Clean the beef and cut it into even slices. Put the sliced meat into a bowl, add cooking wine, light soy sauce, black pepper and starch, mix evenly with your hands, let each piece of meat be coated with seasoning, marinate for 15 minutes, this will make the beef more tender and juicy.
2. Peel off the skin of the asparagus, wash it with water and cut it into small pieces. Pour an appropriate amount of water into the pot, and after the water boils, put the asparagus segments into the pot and blanch until they are broken. Then, scoop up the asparagus and drain it for later use.
3. Pour an appropriate amount of oil into the pan, wait for the oil to be hot, put the marinated beef into the pan, and stir-fry quickly for a while. When the color of the beef changes and becomes slightly whitish, you can serve them aside for later use.
4. Pour some oil into the pan again, wait for the oil to be hot, add the garlic and stir-fry over low heat until fragrant. Next, put the blanched asparagus in the pan and stir-fry a few times, then pour the previously fried beef back into the pan and stir-fry with the asparagus. Add light soy sauce, oyster sauce and chopped black pepper to taste, and continue to stir-fry until the ingredients are cooked and flavorful.
Ingredients: 1 grams of fresh shiitake mushrooms (or an appropriate amount of dried shiitake mushrooms); 0 radish (about 0 grams); Pork ribs 0g (optional); Ginger slices 0-0 slices; Goji berries to taste (optional); Salt to taste; cooking wine 0 tbsp; Water: Appropriate amount
Steps:
1. Prepare the ingredients: Wash the shiitake mushrooms, and soak them in advance if you use dried shiitake mushrooms. Peel the white radish and cut it into hob pieces or thin slices. Wash the ribs, cut them into sections, and prepare the ginger slices.
2. Blanch the pork ribs: Put the pork ribs in a pot of cold water, add a few slices of ginger, boil over the heat, skim off the foam, remove the ribs, and rinse them in clean water to remove the fishy smell.
3. Stir-fry the ginger slices: Add a small amount of oil to the pot and stir-fry the ginger slices slightly until fragrant to help remove the smell and enhance the fragrance.
4. Start the soup: Put the washed pork ribs and ginger slices into the soup pot, add enough water, and add cooking wine. Heat over medium heat until the soup begins to boil.
30. Add the shiitake mushrooms and radish: When the soup in the pot starts to bubble, add the shiitake mushrooms and chopped radish cubes. At this time, you can adjust the heat, turn to low heat and simmer, and simmer for about 0 minutes to let the flavors combine.
10. Seasoning: According to personal taste, add an appropriate amount of salt and continue to simmer for 0 minutes. If you like it, you can add wolfberries and cook for 0 minutes to enhance the health effect and aroma of the soup.
7. Finish the soup: Cook until the pork ribs and radish are cooked through and the soup is rich, then turn off the heat. After removing the ginger slices, put the soup in a bowl, and the shiitake mushroom and radish soup is complete and ready to enjoy.
Ingredients: cucumber, minced garlic, millet pepper
Method:
1. Wash the cucumber and pat it flat, amputate the limb, and prepare minced garlic;
1. Sauce: Add minced garlic, millet pepper, sesame pepper noodles to the bowl, drizzle with hot oil, 0 tablespoons of light soy sauce, 0 tablespoons of vinegar, 0 tablespoons of sugar, appropriate amount of salt, half a tablespoon of oyster sauce, mix evenly, then pour in the chopped cucumber, and mix well.
Ingredients: 150 grams of celery, 0 grams of pork tenderloin, green onions, ginger and garlic, salt, light soy sauce, cooking wine, starch, appropriate amount of cooking oil
Steps:
15. Wash the celery and cut into sections; Wash the pork tenderloin, cut it into thin strips, put it in a bowl, add salt, light soy sauce, cooking wine and starch, grasp well and marinate for 0 minutes.
2. Finely chop the green onion, ginger and garlic and set aside.
3. Heat the pot with cool oil, add the ginger and garlic and stir-fry until fragrant, add the marinated meat and stir-fry until browned.
4. Add the celery segments and stir-fry quickly until the celery is raw.
5. Add an appropriate amount of salt and light soy sauce, stir-fry evenly and remove from the pan.
That's it for you to make 8 delicious dishes in spring that you want to enjoy. These dishes are not only delicious, but also nutritious, so get your hands on them for your family!