Although spring is full of life and vitality, diseases are also prone to creep in during this season. Therefore, enhancing immunity has become the key to preventing diseases, and vitamin C is an important assistant to improve immunity. It has excellent antioxidant properties and can promote collagen synthesis, especially in spring, when the body's need for vitamin C increases significantly. In order to maintain health and prevent diseases, we should eat more vegetables rich in vitamin C to boost immunity and protect the body from diseases.
1. Tomatoes - simmered beef brisket with tomatoes
Production process:
1. First, cut the brisket into cubes and cut the tomatoes into small pieces for serving. Next, blanch the brisket and add a little salt, chicken broth and cooking wine to remove the smell. After the water boils, remove the foam, then take out the brisket to control the moisture and set aside.
2. Then, heat the pan with cold oil, add green onions, ginger and other spices and stir-fry until fragrant. Then, put the blanched beef brisket into the pot and stir-fry until flavorful. After that, pour in cooking wine, sugar, chicken powder, salt, five-spice powder, light soy sauce and dark soy sauce, and stir-fry evenly. Then, pour in an appropriate amount of boiling water, making sure the water is over the brisket. At this point, pour the brisket into a pressure cooker along with the soup and simmer for 10 minutes.
3. In another pot, heat an appropriate amount of oil, add a little chopped green onion and stir-fry until fragrant. Then, put the tomatoes in a pot and cook until the juice comes out. Then, add chicken powder, salt, sugar, and stir-fry evenly. Then, pour in water and a little dark soy sauce, then pour the stewed brisket into the pot and cook for five minutes. Finally, hook the water starch and turn to high heat to reduce the juice until the soup is thick.
2. Stir-fry sweet potato leaves
Production process:
1. First of all, properly handle the fresh sweet potato leaves to ensure that they are clean and free of impurities. Then, lightly drizzle some cooking oil and stir well with chopsticks or hands so that each sweet potato leaf is coated in a thin film of oil.
2. Next, prepare the required garlic slices, peppercorns and dried chili peppers and set them aside for later use. Next, start preparing the sauce. Take a small bowl, add a spoonful of salt, chicken essence and cornstarch, then pour in an appropriate amount of water, and stir well with chopsticks or a blender until all the seasonings are completely integrated to form a bowl of uniform sauce.
3. When the lard is completely melted, put the pre-prepared garlic slices and peppercorns into the pot and stir-fry over medium-low heat to give it a rich fragrance. Then, put the washed sweet potato stalks in a pan and stir-fry quickly over high heat until they are cooked through.
4. Next, add the processed sweet potato leaves to the pot and continue to stir-fry over high heat to mix well with the sweet potato stalks. At this time, pour the previously prepared sauce evenly on the sweet potato leaves and sweet potato stalks, and stir-fry quickly so that the sauce can evenly wrap on each leaf.
5. Finally, when the sweet potato leaves are fried until they are verdant and dripping, and the flavor of the juice is completely absorbed, turn off the heat and remove from the pot. In this way, a plate of sweet potato leaves with good color and flavor is ready.
3. Green pepper - scrambled eggs with green pepper
Production process:
1. First of all, wash the green pepper and cut it into small uniform pieces. Next, crack a few eggs into a bowl and stir well with chopsticks or whisk. At the same time, mince the garlic and ginger separately, and chop some chopped green onions for later use. Also, prepare a handful of tempeh, which will add a special flavor to the dish.
2. In a bowl, add a spoonful of light soy sauce, soy sauce, oyster sauce, and then add an appropriate amount of salt, sugar and chicken essence to taste. Finally, add a spoonful of cornstarch and pour a small bowl of water, stir well with a spoon to make a sauce and set aside.
3. Preheat the wok, add an appropriate amount of cooking oil, wait until the oil is hot, pour the cut green pepper and stir-fry, fry until the surface of the green pepper is tiger skin, and then put it out for preparation.
4. After cleaning the wok, pour an appropriate amount of cooking oil again, wait until the oil is hot, pour on the egg liquid that is stirred evenly, gently push it with a spatula, fry the egg liquid into small pieces, and put it out after frying.
5. Preheat the wok again, add a small amount of cooking oil, add the chopped ginger and garlic, millet spicy and tempeh, and stir-fry until the garlic is fragrant. Then, pour the previously fried green peppers and egg pieces into the pan and stir-fry quickly and evenly.
6. Finally, pour the previously prepared sauce into the pot, stir-fry quickly, so that the juice is fully wrapped in the green pepper and eggs, and then it can be put out of the pot and served after the juice is thickened.
4. Garlic broccoli
Production process:
1. Cut the broccoli into small florets and prepare for cooking. When the water is boiling, add salt and cooking oil to the water, then blanch the broccoli to make sure it is cooked. Next, drain the broccoli with a drain and drain the excess.
2. Next, start the stove and heat the oil in the pan. When the oil is hot, add the minced garlic and millet and stir-fry until fragrant. Then, blanch the boiled broccoli in a pot and stir-fry to make sure that each broccoli is evenly coated in oil.
3. In the process of stir-frying, add salt, light soy sauce, dark soy sauce and chicken essence to taste according to personal taste. Stir-fry constantly to allow the broccoli to fully absorb the flavor of these spices until the flavor is in. Finally, put the fried broccoli on a plate and serve it on the table.
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