In the traditional Chinese 24 solar terms, March 5 marks the arrival of the sting. With the return of spring and the gradual warming of the climate, we need to pay special attention to the conditioning of our diet to strengthen our body's resistance and welcome the new season.
1. Capsule-stuffed dumplings
In spring, shepherd's cabbage is a wild vegetable rich in nutrients such as protein, vitamin C and carotene. It has the effects of clearing heat and detoxifying, diuresis and swelling, as well as nourishing the liver and brightening the eyes, and is deeply loved by people.
Production process:
1. Pretreatment of water chestnut: Blanch the water chestnut in boiling water for 30 seconds, then remove it with a leaker and use cold water, gently squeeze out the excess water, and then chop it.
2. Prepare the egg filling: In a large bowl, add the chopped camelina and 6 beaten eggs. Next, add a spoonful of salt and stir well. When the oil temperature is moderate, pour in the egg mixture, and quickly fry the eggs with chopsticks until they are as broken as possible. Once scrauted, turn off the heat and allow the crushed eggs to cool naturally.
3. To prepare the dumpling filling: In another bowl, add minced green onion and ginger, a spoonful of thirteen spices, half a spoon of Sichuan pepper powder and a spoonful of salt. Subsequently, hot oil is poured in to bring out the aroma of the spice. Add another spoonful of oyster sauce and chicken bouillon and stir to combine. Next, add the cooled crushed eggs and an appropriate amount of sesame oil, stirring again until the filling is well combined.
4. Making dumplings: When you start making dumplings, make sure that the amount of filling for each dumpling is sufficient, so that the wrapped dumplings taste better. When all the dumplings are wrapped, prepare a pot of water and heat until boiling.
5. Cook dumplings: Add a spoonful of salt to boiling water and add the dumplings. Keep the heat and add water 1 2 times after the pot is boiling. When the dumplings are all floating, they are cooked. Remove the dumplings with a drain net, control the excess moisture, and then put them on a plate and enjoy.
2. Leeks - stir-fried vegetables
Production process:
1.First, cut the black fungus into thin strips. When the water in the pot is boiling, blanch the black fungus for one minute, then remove and set aside. Next, cut the fresh leeks into segments. In a separate bowl, crack in the eggs and add a spoonful of white vinegar and stir until until it becomes egg liquid.
2. Heat the pan with cold oil, when the oil temperature is moderate, pour in the egg liquid, and quickly break it up with chopsticks, fry it into an egg flower shape, and then put it out for later use.
3. Heat the oil again, add the minced green onion and spicy millet, and stir-fry until fragrant. Next, pour in the blanched black fungus shreds and bean sprouts, and stir-fry quickly.
4. Pour in an appropriate amount of light soy sauce to taste, then add the scrambled eggs and cut leeks, and continue to stir-fry quickly for two minutes to fully integrate all the ingredients.
5. Finally, add a spoonful of salt and stir-fry evenly to adjust the taste. When the ingredients are stir-fried until they are flavorful and cooked through, turn off the heat and serve.
3. Garlic moss - cold garlic moss
Production process:
1. First of all, clean the garlic moss thoroughly. Pour water into a pot and add a teaspoon of alkaline noodles. When the water is boiling, pour in the garlic moss, turn on high heat and cook for about a minute until the garlic moss breaks and becomes soft. Afterwards, quickly remove the garlic moss and put it in cold water to cool to keep it tender.
2. Next, tear the garlic moss into thin strips. Then, ready to season, mix the minced garlic, salt, chicken powder, sugar, white vinegar and sesame oil. Pour these spices over the shredded garlic and stir well with chopsticks or hands, making sure that each garlic moss is well coated with the sauce.
3. Finally, in order to increase the taste and aroma of garlic moss, you can pour some hot oil and stir it quickly. In this way, a plate of garlic moss with good color and flavor is complete.
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