"The Yellow Emperor's Internal Canon" writes that "green into the liver", spring is a good time to nourish the liver, green vegetables especially can not be missed. However, I don't know if everyone feels the same way, vegetables want to be nutritious and delicious, in fact, it is difficult to grasp that degree.
Delicious practices are often inseparable from high oil and high salt; A healthy practice, not as good as boiled dishes, that is really tearful to swallow. I thought that vegetables were delicious and healthy, and I couldn't take care of them at the same time. However, northerners understand this immortal eating method.
The fairy eating method that is healthier than boiled and more delicious than fried is understood only by northerners. Eat more in spring, clear the heat and remove the liver fire.
1. Steamed shredded potatoes and turnips
Friends in the south may be a little strange, but for northerners, everything can be "steamed". It is also the hometown taste that many northerners remember - steamed dishes.
1. Prepare two potatoes and a carrot. Peel off all the skin and cut it into fine strips, and depending on your knife skill, the finer it is, the easier it is to taste. After cutting, add 3 grams of salt and kill the shredded radish to water. Then pour it over the fence, squeeze the moisture inside, and dry it.
2. Start boiling water in the pot, put the grate, spread white gauze on the grate and cover the pot. Then, add 10 grams of vegetable oil, so that it is not easy to stick, add 50 grams of flour, mix well and shake off.
After the water boils and steams, put the shredded radish on top of the grate, be sure to shake it off, and steam it over high heat for about 3 minutes. To wait for time, chop the spring onions into chopped green onions, pat the garlic flat and chop the minced garlic in a pot.
After 3 minutes, lift the lid, take out the steamed shredded radish and put it in a pot, add minced garlic and chopped green onion, add 3 grams of salt, 5 grams of sesame oil, mix well with chopsticks, and then serve on a plate.
Second, steamed artemisia
1. Wash the artemisia and control the moisture. Rinse with vegetable oil and mix well, grab a handful of dry starch and sprinkle on the artemisia. Don't care what greens are steamed, put salt when steaming.
2. Bring the water to a boil over high heat, spread the artemisia on the castor, cover and steam for 3 minutes over medium heat. While it is hot, you can sprinkle a small amount of table salt in the process of shaking, be sure to spread.
Mix a small ingredient, cut some minced garlic, put some salt, pour some chili oil and sesame oil to enhance the flavor. Stir well and pour over the artemisia.
3. Steamed eggplant
1. To prepare a washed purple eggplant, first cut off the root with a knife, then cut it into 5 cm long segments, change the knife and cut into even eggplant slices and put them in a basin. 3 millet peppers cut into chili rings, 4 pieces of garlic first flattened, then minced garlic, 1 coriander cut into small pieces and placed in a pot.
2. Start steaming the eggplant, add an appropriate amount of water to the pot, put in the grate and cover the pot, after the water boils, put the eggplant on the grate and cover the pot, turn on medium heat and steam for 5 minutes.
After 3.5 minutes, the eggplant has been steamed soft and cooked. Prepare a large pot, pour the eggplant into the large basin, tear into long strips by hand and let cool.
Then, we start to season, in a small pot containing millet pepper, garlic and other small ingredients, add 2 grams of salt, 1 gram of monosodium glutamate, a little sugar, 3 grams of aged vinegar, 5 grams of chili oil, pour into the eggplant, and mix well.
A simple and delicious steamed eggplant is ready.
4. Steamed tofu at the farmhouse
1. Prepare a piece of tofu. Then slice, do not cut too thin, when cutting tofu is easy to stick to the knife is best cut upside down, the cut tofu block with hand holding will not stick to the knife. Cut and arrange on a plate in order.
Then prepare a handful of spring onions and chop into chopped green onions, cut a few millet peppers into chili rings, pat a few pieces of garlic and chop them into minced garlic.
2. Prepare a small bowl to mix small ingredients, pour 10 grams of steamed fish soy sauce, 3 grams of sesame oil, 2 grams of sugar, add a little warm boiled water, then add 3 grams of light soy sauce, stir with a small spoon to open the seasoning.
3. Boil water in a pot and put the grate, put the tofu on top of the grate and steam for 8 minutes over medium heat. After 8 minutes, lift the lid and drain all the soup on the plate, sprinkle with chopped green onion, minced garlic and millet pepper and grab a few peppercorns.
Heat the oil in the pot until green smoke comes out, pour the hot oil on it, stir up the aroma of spring onions and peppercorns, and you can eat.
The biggest feature of "steaming" is that it can maintain the original taste of food, prevent nutrient loss, less oil and salt, light stomach nourishment, delicious without fire, especially suitable for spring liver fire.
(Happy)