1. Toon seedlings mixed with bamboo shoots.
Ingredients: 200 grams of toon seedlings, 150 grams of bamboo shoots.
Seasoning: salt, chicken essence, sesame oil.
How to make:1Soak the toon seedlings in lightly salted water. Wash the bamboo shoots, cut them into shreds, and blanch them in boiling water.
2.Put toon seedlings and bamboo shoots into a pot, add salt, chicken essence and sesame oil and mix well.
Tips: Toon seedlings are good for color, fresh and non-rotten.
2. Roasted pork with daylily.
Ingredients: 50 grams of pork belly, 300 grams of daylily, 50 grams of black fungus.
Seasoning: Stock, salt, soy sauce, MSG.
How to make:1Wash and slice the pork belly. The black fungus is torn into small pieces.
2.Wash the daylily, blanch it in a pot of boiling water, remove and drain.
3.Heat oil in the pot, add the pork belly and stir-fry the oil, put the daylily, fungus and broth to boil, change to low heat and cook, add salt and soy sauce to taste, and when the soup is thick, use high heat to collect the juice, add monosodium glutamate and stir-fry well.
Tips: Daylily has a better brain-strengthening and anti-aging function, and is known as "brain-strengthening vegetables".
3. Stir-fried amaranth with bacon.
Ingredients: 100 grams of bacon, 400 grams of amaranth.
Seasoning: shredded ginger, green onion, light soy sauce, salt, monosodium glutamate, salad oil.
How to make:1Wash and slice the bacon. Wash the amaranth, remove the roots, cut into sections, blanch in boiling water and drain.
2.Heat the frying pan with oil, put the bacon and stir-fry the oil, add ginger shreds, green onions, light soy sauce and stir-fry slightly, then pour in the amaranth, add salt and monosodium glutamate and fry out of the pan.
Tip: Amaranth should not be eaten with soft-shelled turtles.
4. Stir-fry lean pork with kale.
Ingredients: 250 grams of kale, 100 grams of lean meat.
Seasoning: egg white, water starch, salt, ginger slices, minced garlic, chicken essence, cooking wine, salad oil.
How to make:1Remove the old leaves of the kale, wash and cut into sections, and slice the stems.
2.Slice the lean meat, add egg white, water starch and salt to taste, put in the hot oil and lubricate the oil, remove and drain the oil.
3.Heat the bottom oil in the pot, add ginger and garlic to stir-fry until fragrant, add lean meat and kale and stir-fry evenly, add salt, chicken essence and cooking wine to stir-fry, and thicken with water starch.
Tip: Blanching kale with a little oil will make the kale appear greener, and kale should not be fried for a long time.
5. Leek soybean sprouts.
Ingredients: 200 grams of tenderloin, 100 grams of non-yellow, 50 grams of mung bean sprouts, 30 grams of carrots.
Seasoning: starch, egg white, green onion, ginger, salt, monosodium glutamate, light soy sauce, salad oil.
How to make:1Shred carrots. Cut the chives into sections. Wash the bean sprouts.
2.Shred the tenderloin, add starch and egg white, put it in the pan and remove it from the oil.
3.Heat oil in a wok, stir-fry chives and ginger, fry shredded meat until it changes color, add shredded carrots, leeks and bean sprouts and stir-fry until cooked, add salt, monosodium glutamate and light soy sauce to taste.
Tip: When the battered tenderloin is too oily, if the oil temperature is too high, the shredded meat will form a ball, and the oil temperature can be hot for three or four times.
So that's all for today's sharing, eat well and live well