OneScrambled eggs with onion fungus: home-style stir-fried, delicious and healthy
Scrambled eggs with onion fungus is a simple and delicious home-cooked dish, the spicy onion is combined with the crispness of the fungus and the tenderness of the eggs, the taste is rich in layers and the nutritional value is high. Below, let's learn how to make this home-cooked stir-fry.
Preparation of ingredientsOnion, fungus, egg, salt, light soy sauce, cooking oil, chopped green onion.
The production process
Prepare the ingredients: Peel the onion and finely cut into thin strips; Soak the fungus in water in advance, wash it and tear it into small flowers; Crack the eggs into a bowl, add a pinch of salt and stir well.
Scrambled eggs: Heat the oil in a pan, wait for the oil temperature to rise, pour in the egg liquid, stir-fry quickly with a spatula, fry until the eggs solidify into pieces, and then put it out for later use.
Stir-fry onions and fungus: Pour an appropriate amount of cooking oil into the pot, add the shredded onion and fungus, and stir-fry quickly over high heat. Once the onion is slightly soft, add a pinch of salt to taste.
Mix and stir-fry: Pour the scrambled eggs back into the pan and stir-fry well with the onion and fungus. At this time, you can add an appropriate amount of light soy sauce to flavor according to your personal taste to increase the flavor of the dish.
Remove from pan and serveFinally, sprinkle with chopped green onion for garnish, stir-fry evenly and serve.
Tips:Scrambled eggs with onion fungus are not only delicious but also extremely nutritious. Onions are rich in sulfides and vitamin C, which have antioxidant and anti-inflammatory effects; The fungus is rich in dietary fiber and trace elements, which helps to cleanse the intestines and detoxify; Eggs are good for high-quality protein and vitamins**. During the frying process, pay attention to the control of the heat to avoid the onion becoming too mushy. In addition, adding a little salt to scrambled eggs can make the egg mixture more solidified and smoother. This dish is as good as a home-cooked dish or as a nutritious breakfast or lunch option.
IIRoasted tofu with leek and meat foam: home-cooked taste, warm heart and stomach
Roasted tofu with leek and pork foam is a home-cooked dish that combines the fragrance of leeks, the freshness of meat foam and the tenderness of tofu, which makes people whet their appetite. This dish is not only delicious, but also nutritious, making it a heart-warming and stomach-warming dish on a winter day. Let's learn how to make this home-cooked delicacy.
Preparation of ingredientsTender tofu, leeks, minced pork, minced garlic, minced ginger, salt, light soy sauce, cooking wine, starch, cooking oil.
The production process
Prepare the tofu: Cut the tofu into evenly sized pieces, soak them in salted water slightly to remove the beany smell, then drain and set aside.
Handle the leeks: Wash the leeks and cut them into sections.
Sauté the minced meat: Add an appropriate amount of cooking oil to the pot, heat it and stir-fry with minced garlic and ginger until fragrant. Next, add the minced pork and stir-fry over low heat until the minced meat changes color.
Add the tofu and leeks: Gently put the sliced tofu cubes in the pan and stir-fry with the minced meat. Next, add the chopped leeks and continue to stir-fry until the leeks are slightly tender.
Season and reduce the juice: Add salt, light soy sauce and cooking wine to taste. Then, thicken with starch to thicken the soup slightly, and remove the juice from the pan.
Tips:Roasted tofu with leek and pork foam is not only delicious, but also extremely nutritious. Leeks are rich in vitamins and minerals, tofu is a high-quality protein**, and minced pork is rich in iron and nutrients. During the frying process, pay attention to the control of the heat to avoid the tofu becoming too hot and mushy. In addition, in order to maintain the bright taste of leeks, you can add leeks at the end and stir-fry them slightly. This dish is as good as a home-cooked dish or as a nutritious winter warm-up dish.
IIIFried toon: the taste of spring, crispy **
Fried toon is a unique delicacy in spring, and it is loved by people for its unique aroma and crispy taste. Toon, known as the "vegetable of the tree", is the best time to eat it in spring. Let's learn how to make this spring flavor together.
Preparation of ingredientsFresh toon, eggs, flour, salt, cooking oil.
The production process
Prepare the toon: Choose fresh, green toons, remove the hard parts, rinse and drain.
Handle the toons: Cut the washed toon into pieces of appropriate length, then lightly sprinkle some salt on the incision of each section of toon and marinate it slightly to make it more flavorful.
Make the batter: Crack the eggs in a bowl, add the flour and salt to taste, and stir well until a dense batter is formed. The batter should have a moderate viscosity so that it can be evenly coated on the toon.
Coat in batter: Place the marinated toon segments into the batter one by one, making sure that each section is evenly coated.
Fried: Pour enough cooking oil into the pan, heat it, put the battered toon segments in the pan and fry over low heat. Pay attention to the heat during the frying process to avoid scorching. When the toon is golden brown and crispy, remove and drain the oil.
Serve and enjoy: Put the fried toon on a plate and let it cool slightly before serving. Deep-fried toons have a fragrant aroma and a crispy texture, making them a rare delicacy in spring.
Tips:Fried toons are not only delicious but also extremely nutritious. Toon is rich in vitamin C, carotene and a variety of minerals, which has the effect of clearing heat and detoxifying, strengthening the stomach and regulating qi. During the frying process, pay attention to the control of the heat to avoid scorching and affecting the taste. In addition, in order to maintain the tender taste of the toon, it should be eaten as soon as possible after frying. This dish is a unique spring flavor that will leave you with a lot of memories.
FourthFennel prunette: the perfect blend of crispy and mellow
Fennel Crispy Pork is a traditional Chinese dish that combines the unique aroma of fennel with the crispy texture of small crispy pork. Let's learn how to make this delicious dish.
Preparation of ingredientsPork (pork belly is best), fennel, green onion, ginger, garlic, salt, cooking wine, light soy sauce, dark soy sauce, sugar, five-spice powder, cooking oil, flour, starch.
The production process
Prepare the pork: Wash the pork, cut it into thin slices, marinate it with salt, cooking wine, light soy sauce, dark soy sauce, sugar, and five-spice powder for 10 minutes to absorb the flavor.
Handle fennel: Wash the fennel and cut it into small pieces.
Make the batter: In a bowl, add flour, starch and water and stir well to form a sticky batter.
Coat in batter: Place the marinated pork slices into the batter one by one, making sure that each slice of pork is evenly coated.
Fried: Pour enough cooking oil into the pan and heat it, then put the battered pork slices in the pan and fry over low heat. When fried until golden brown and crispy, remove and drain the oil.
Sauté fennel: Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then add the chopped fennel segments, and stir-fry quickly over high heat until broken.
Mix and stir-fry: Pour the fried pork back into the pan and stir-fry with fennel to make the aroma of fennel blend perfectly with the crispy texture of the crispy meat.
Remove from pan and serve: After stir-frying evenly, it can be removed from the pan and served. A fragrant and crispy fennel crispy meat is complete.
Tips:Fennel crispy meat is not only delicious, but also extremely nutritious. Pork is rich in high-quality protein, and fennel has the effect of warming and dissipating cold, promoting qi and relieving pain. During the frying process, pay attention to the control of the heat to avoid scorching and affecting the taste. In addition, in order to maintain the bright taste of fennel, you can add fennel at the end and stir-fry slightly. This dish is as good as a home-cooked dish or as a hospitality dish that showcases your culinary flair.