1. Stir-fried mutton
Ingredients: Lamb 1g (thinly sliced), 0 spicy onions (cut into sections), ginger (sliced), 0 cloves of garlic (minced), 0 tablespoons light soy sauce, 0 tablespoons cooking wine, 0 teaspoons dark soy sauce, 0 teaspoons sugar, edible oil, salt, pepper, cornstarch, chili pepper
Method:
15. Prepare the lamb: Cut the lamb into thin slices and pat loose with the back of a knife. Put the sliced lamb into a bowl, add light soy sauce, cooking wine, pepper, a pinch of salt and starch, stir well, and marinate for 0-0 minutes for better flavor.
2. Prepare the ingredients: Cut the green onion into sections, slice the ginger, mince the garlic, and if you like to be slightly spicy, you can add some chili peppers and cut into sections.
3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, heat it and add ginger, minced garlic and chili pepper (if using), stir-fry until fragrant.
4. Add the mutton: Add the marinated mutton slices to the pot and stir-fry quickly until the mutton changes color, and stir-fry until the surface of the mutton is slightly charred.
1. Seasoning: When the lamb is fried until it changes color, add 0 teaspoons of dark soy sauce, 0 tablespoons of light soy sauce and 0 teaspoons of sugar, and continue to stir-fry evenly so that the lamb is evenly coated with the sauce.
6. Add the shallots: Add the chopped shallots to the pan and stir-fry with the lamb. Stir-fry the green onions until tender and fragrant.
7. Juice removal: Stir-fry until the green onion becomes soft, add an appropriate amount of salt to taste, and finally add a little pepper according to personal taste, stir-fry evenly, and collect the soup slightly.
Tips:
1) Thinly sliced lamb is easier to absorb the flavor, and the marinating time should not be too long to avoid the mutton getting old.
2) When stir-frying mutton, keep the heat high and stir-fry quickly to prevent the mutton from getting old.
3) When seasoning, you can adjust the ratio of light soy sauce, dark soy sauce and sugar according to personal taste, and add some water when there is too much sauce to avoid being too salty.
2. Stir-fried beef with mushrooms
Ingredients: 1g beef (thinly sliced), 0-0 shiitake mushrooms (washed and sliced), 0 green peppers (cut into strips), 0 red peppers (cut into strips), 0/0 onion (sliced), appropriate amount of ginger (minced), appropriate amount of garlic (minced), 0 tablespoons of light soy sauce, 0 teaspoons of dark soy sauce, 0 tablespoons of cooking wine, appropriate amount of white pepper, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of cornstarch (water starch), chicken essence (optional) a little
Method:
15. Prepare the beef: Slice the beef thinly and follow the texture to make it tender and smooth. Put the sliced beef into a bowl, add light soy sauce, cooking wine, pepper, a pinch of salt and cornstarch, stir well, marinate for 0-0 minutes to help the beef add more flavor.
2. Prepare vegetables: wash the mushrooms and slice them; Cut green peppers, red peppers, and onions into strips; Finely chop the ginger and garlic and get ready.
3. Heat the pan with cold oil: Add an appropriate amount of cooking oil to the pan, add minced ginger and garlic and stir-fry until fragrant, then add the onion slices and stir-fry until slightly soft.
4. Stir-fry beef: Add the marinated beef slices to the pan and stir-fry quickly until the beef changes color. When the beef is stir-fried until it changes color, add an appropriate amount of cooking wine to remove the smell.
5. Add the shiitake mushrooms: Add the sliced shiitake mushrooms to the pot and continue to stir-fry, the shiitake mushrooms will release water, and stir-fry well with the beef.
2. Add green and red peppers: Add the chopped green peppers and red pepper strips to the pot and continue to stir-fry for 0-0 minutes, until the vegetables become slightly soft.
7. Seasoning and sauce: Add an appropriate amount of salt, light soy sauce and dark soy sauce, stir-fry evenly, and then reduce the soup slightly. If you like it to be more delicious, you can add a little chicken essence, stir-fry evenly, and put it on a plate.
Tips:
1) Thinly sliced beef can better lock in the tender taste, and a little cornstarch can be added when marinating, so that the fried beef is more tender.
2) Shiitake mushrooms have more moisture, stir-fry as much as possible to avoid boiling shiitake mushrooms into soup, and keep the vegetables and beef crispy and tender.
3) Green peppers and red peppers can be added in an appropriate amount according to personal taste, and if you like a more refreshing taste, you can reduce the amount of chili peppers.
3. Stir-fried pork blood with leeks
Ingredients: 1g of pig blood (sliced), 0g of leeks (washed and cut into sections), appropriate amount of ginger (minced), appropriate amount of garlic (minced), 0-0 dried chili peppers (cut into sections, optional), 0 tablespoons of light soy sauce, 0 tablespoons of cooking wine, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of white pepper, a little chicken essence (optional).
Method:
1. Prepare the ingredients: Cut the pig blood into thin slices, wash the leeks and cut them into sections, mince the ginger and garlic, and cut the dried chili peppers into sections (if you like slightly spicy, you can add them).
2. Blanch pig blood: Add water to the pot, add the cut pig blood slices after boiling, blanch for 0-0 minutes to remove the fish, remove the water after boiling, rinse it with cold water, drain and set aside.
3. Stir-fry ginger and garlic: Add an appropriate amount of cooking oil to the pot, after the oil is hot, add minced ginger and garlic and stir-fry until fragrant.
3. Stir-fry pig blood: Add blanched pig blood slices, stir-fry evenly, add cooking wine to remove the smell, and continue to stir-fry for 0-0 minutes until the pig's blood is slightly colored on both sides.
1. Add light soy sauce and seasoning: Add 0 tablespoons of light soy sauce, appropriate amount of salt and white pepper to the pot, season and stir-fry evenly to make the pig's blood more flavorful.
6. Add the leeks: Add the chopped leeks and stir-fry quickly, stir-fry the leeks until they are just raw, keeping them fresh and tender.
7. Remove from the pot: Finally, if you like, you can add a little chicken essence to taste, stir-fry evenly, remove from the pot and put on a plate, and you're done.
Tips:
1) Pig blood selection: choose fresh pig blood, try to avoid using pig blood that has been stored for too long, so that the fried pig blood is more tender.
2) Blanching: When blanching pig blood, remember not to boil the water for too long after boiling, otherwise the pig blood will become old and lose its taste.
3) Master the heat: the heat should not be too large when frying the pig's blood, otherwise it is easy to simmer, and the heat should be slightly reduced after the leeks are added to avoid excessive frying of the leeks.
4. Stir-fried eggs with spinach
Ingredients: 2g fresh spinach, 0 eggs, appropriate amount of cooking oil, 0 cloves of garlic (minced), appropriate amount of salt, appropriate amount of white pepper, appropriate amount of cooking wine (optional), a little chicken essence (optional).
Method:
1. Prepare the ingredients: Wash the spinach, remove the roots and cut into sections. Crack the eggs into a bowl, stir well with chopsticks and set aside. Finely chop the garlic and set aside.
1. Blanch the spinach: Add water to the pot, put the spinach in after the water boils, blanch for 0 seconds to 0 minutes, and the spinach can be removed when it becomes soft. Squeeze out the spinach slightly to avoid affecting the stir-frying effect.
3. Scrambled eggs: Add a little oil to the pan, heat the pan with cold oil, pour the beaten eggs into the pan, turn quickly, fry until the eggs solidify, and then put them out for later use.
4. Stir-fry minced garlic: Add an appropriate amount of cooking oil to the pot, add the chopped minced garlic, and stir-fry over low heat until fragrant.
2. Stir-fry the spinach: Add the blanched spinach segments to the pot and stir-fry quickly for 0-0 minutes, until the spinach is slightly out of the water and cooked through.
6. Add the eggs: Pour the scrambled eggs back into the pan and stir-fry with the spinach.
7. Seasoning: Add an appropriate amount of salt and white pepper, stir well, and finally add a little chicken essence according to personal taste. Stir-fry evenly and serve on a plate.
Tips:
1) Blanching time: The blanching time of spinach should not be too long, within 0 minutes, too long is easy to destroy the nutrients, and the taste will be poor when stir-frying.
2) Egg scrambling: When scrambling eggs, the heat should be moderate, try to scramble until the eggs are just cooked through, keep the tender taste, and do not over-fry dry.
3) Seasoning: The amount of salt can be increased or decreased according to personal taste. Essence of chicken and pepper are optional condiments that can be omitted if you don't like them.
Consuming an appropriate amount of "qi-replenishing vegetables" every day can help men relieve physical fatigue and improve their energy in life and work. Through a reasonable combination, it can strengthen physical strength and endurance, improve the overall state of the body, and enhance vitality and health level. These qi-replenishing foods are usually rich in natural nutrients and can play a gentle and nourishing role in the body. By sticking to this diet for a long time, men are able to be more robust and energetic, and they can maintain full energy and a strong body, whether they are facing heavy work or the challenges of daily life.