In spring, everything is revived and full of life. However, as the temperature gradually rises, the liver fire in the human body may also flourish, which can cause physical discomfort. In order to maintain good health, we recommend eating more vegetables in the spring, which not only nourish the heart and moisturize the skin, but also clear away heat and detoxify, bringing comfort and balance to the body.
1. Stir-fried bean sprouts
Production process:
1. First, soak the fresh bean sprouts in water for about 20 minutes. In the meantime, prepare the other ingredients: cut the pork belly into thin slices, chop the garlic, minced ginger, green onions, and shredded green and red peppers.
2. When the oil temperature is suitable, start cooking the bean sprouts. Stir-fry the soaked sprouts and set aside. Next, add the pork belly to the pan and stir-fry until golden brown. At this point, add minced ginger and garlic and a little light soy sauce to enhance the umami of the meat.
3. Next, put the fried bean sprouts, green and red pepper shreds, a spoonful of edible salt and chicken essence into the pot. At this point, turn the heat to the maximum and stir-fry quickly so that the bean sprouts can fully absorb the flavor of the seasoning until it is completely absorbed.
4. Finally, sprinkle in the green onion segments to add a touch of greenery to the dish, stir-fry evenly and then get out of the pot. In this way, a dish of fried pork belly with bean sprouts with good color and flavor is completed.
2. Lettuce - small fried lettuce
Production process:
1. Cut the lettuce into thin slices, put it in a large bowl of water, add a spoonful of edible salt, stir gently and let it stand for a while to remove the astringency and impurities in the lettuce. In the meantime, prepare sliced carrots, pork belly, minced ginger and garlic, millet peppers, and small green onions. Next, prepare the sauce: add an appropriate amount of salt, chicken essence, sugar, oyster sauce, pepper, light soy sauce and cornstarch to a bowl, then add a small bowl of water, stir well and set aside.
2. Add enough water to a pot and bring to a boil over high heat. Add a pinch of salt and cooking oil to keep the vegetables bright. Blanch the carrot slices in boiling water for about a minute, then remove them and set aside. Next, blanch the lettuce slices in boiling water for 30 seconds, then quickly remove and control the moisture.
3. Heat the pan with cold oil, wait for the oil temperature to rise, add the pork belly slices, stir-fry until the pork belly changes color and stir-fry the excess oil. Next, add the minced ginger and garlic and millet pepper and continue to stir-fry until fragrant.
4. Add the blanched lettuce slices and carrot slices to the pot and stir-fry quickly and evenly, so that the vegetables and pork belly are fully integrated. Then, pour the prepared sauce evenly over the vegetables and continue to stir-fry until the vegetables have completely absorbed the juice.
5. Finally, add the green onion and stir-fry a few times to make the green onion blend with the vegetables and add a hint of fragrance. After stir-frying evenly, turn off the heat and serve, and a crisp and refreshing lettuce fried carrot is complete.
3. Artemisia chrysanthemum - small fried chrysanthemum
Production process:
1. First of all, wash the fresh chrysanthemum and cut it into small pieces of appropriate length. Next, prepare minced garlic, shredded ginger and dried chilies, which will add a rich flavor to the chrysanthemum.
2. In a bowl, add an appropriate amount of salt, sugar, pepper and chicken essence, and adjust the appropriate amount according to personal taste. Then, add the appropriate amount of water starch and stir well to create a unique bowl juice.
3. Next, heat the pot and pour in the appropriate amount of oil. Once the oil is hot, add minced garlic and dried chili peppers and stir-fry quickly to release their aroma. At this time, put the chopped chrysanthemum into the pan and continue to stir-fry over high heat.
4. Stir-fry until the chrysanthemum is broken, that is, when the color turns green and softens slightly, pour the previously prepared juice evenly into the pot. Stir-fry quickly to ensure that each chrysanthemum is evenly coated with the sauce.
5. Continue to stir-fry until the chrysanthemum is fully cooked, showing an attractive color and fragrance. At this time, you can turn off the heat and put the fried chrysanthemum on a plate.