1 Houttuynia cordata: Houttuynia cordata pear lean meat soup.
First of all, buy about 250 grams of fresh lean pork, wash and cut into pieces, blanch with boiling water to remove blood foam for later use. At the same time, prepare an appropriate amount of Houttuynia cordata, clean it and cut it into sections; 1 pear, peeled and pitted, diced and set aside.
Secondly, add enough water to the pot, add the lean meat pieces, skim off the foam after boiling over high heat, turn to low heat and simmer for about half an hour. During the period, ginger slices can be added at the right time to remove the smell and increase the flavor.
Then, when the lean meat is stewed until it is ripe, add the Houttuynia cordata segments and pear cubes, and continue to simmer for about 20 minutes, so that the unique aroma of Houttuynia cordata and the sweetness of Sydney pear can be fully integrated into the soup, and at the same time, the lean meat will be more soft and rotten.
Finally, simmer until the soup is mellow and the ingredients are cooked thoroughly, and add an appropriate amount of salt to taste according to personal taste. This Houttuynia cordata pear lean meat soup not only nourishes yin and moisturizes the lungs, but also has the effect of clearing heat and detoxifying, which is really a home-cooked health product.
2 onion beef fried rice.
First of all, preparation is indispensable. Take an appropriate amount of fresh beef and cut it into thin slices, marinate it with light soy sauce, starch and cooking wine for 15 minutes to make it tender and flavorful. In the meantime, cut half of the onion into small and uniform pieces and set aside. In addition, the cooked cold rice should be gently dispersed by hand in advance to prevent lumps during fried rice.
Heat the pan with cold oil, wait for the oil temperature to be moderate, first stir-fry the marinated beef quickly until it changes color, remove it and set aside, which can ensure that the beef is tender and properly done. Then add an appropriate amount of oil to the same pot, pour in the onion and sauté until slightly yellow, releasing its unique aroma.
Then, pour the cold rice into the pan and stir-fry it quickly so that each grain of rice can fully absorb the aroma of the onion. At this point, add salt, pepper and other seasonings to taste, and continue stir-frying until the rice becomes loose and even.
Finally, return the previously stir-fried beef to the pan and stir-fry it with the rice for a while to allow the beef and rice to fully blend until fully cooked and attractively colored. A fragrant, rich onion beef fried rice is ready, and it tastes even better when it's hot.
3. Stir-fried bacon with lotus.
First, prepare fresh yang lotus and an appropriate amount of bacon. The lotus is washed and sliced, and the bacon needs to be soaked in warm water for about half an hour in advance to remove some of the salty taste, and then cut into thin slices.
Secondly, heat the pan with cold oil, when the oil temperature is six or seven hot, first fry the bacon until it is slightly rolled and fragrant, after the fat of the bacon is forced out, the bacon is translucent in color and has a better taste.
Then, push the fried bacon to the side of the pot, put in the lotus slices for stir-frying, the fragrance of the lotus and the bacon blend with each other, and the unique fragrance of the lotus can neutralize the greasy bacon.
Then, add an appropriate amount of light soy sauce and caster sugar to taste and stir-fry quickly, so that Yanghe can fully absorb the flavor of the seasoning.
Finally, wait for the lotus to fry until it is broken and soft, and then it can be put out of the pot and put on a plate. In this way, a fried bacon with full color and flavor is done, with both the crisp and refreshing taste of Yanghe and the mellow aroma of bacon, which is really a delicacy for the next meal.
4 mugwort leaf omelette.
First of all, select fresh and tender green mugwort leaves, clean them and blanch them quickly in boiling water, which can not only remove the bitter taste of mugwort leaves, but also retain their nutritional value.
Secondly, take 3-4 fresh eggs and beat them into a bowl, add a little salt, stir well with chopsticks to fully integrate the egg whites and yolks, and then add the chopped mugwort leaves to the egg mixture, and gently stir again to make the mugwort leaves evenly distributed in the egg mixture.
Next, heat the pan with cold oil, and when the oil temperature is moderate, slowly pour the egg mixture mixed with mugwort leaves into the pan, turn to medium-low heat, and let the egg liquid slowly solidify at the bottom of the pan. Once the bottom is formed, gently push it over with a spatula to make sure both sides are golden brown and cooked through.
Finally, fry until both sides are slightly charred, the egg is full and fragrant, then turn off the heat and remove from the pan. The fried eggs with mugwort leaves are attractive in color, with both egg fragrance and the unique fragrance of mugwort leaves, which is not only delicious and delicious, but also has certain health benefits.