Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. Spring is a pleasant season, the climate is pleasant, there is no cold of winter, there is no summer heat, the flowers and trees that have slept for a winter, and begin to slowly regain their vitality, a vibrant scene, it is really beautiful. In spring, there will also be a lot of seasonal fruits and vegetables, rich in nutrition and delicious. As the saying goes: eat nine dishes in spring, healthy and comfortable. What do those nine dishes refer to, how to eat them? Let's take a look together, as soon as it is served on the table, the family will definitely praise it.
1. Stir-fried chicken breast with broccoli
Ingredients: broccoli, chicken breast, minced garlic.
Practical steps:
1: Cut the broccoli into small florets, soak in clean water, add salt and stir well for 10 minutes. Then wash and drain.
2. Clean and cut the chicken breast into small pieces, then use kitchen paper to absorb the water, then add cooking wine, soy sauce, pepper and starch, grab and mix evenly and marinate for 10 minutes.
3. Boil oil, add salt and cooking oil after the water boils, then put broccoli in blanched water for half a minute, then scoop up and drain for later use.
4. Heat the oil, add the marinated chicken breast and stir-fry after the oil is hot, stir-fry until browned, then add minced garlic and stir-fry to make it fragrant.
5. Then add broccoli, add soy sauce to taste, stir-fry evenly and taste, then take it out of the pot and put it on a plate.
2. Stir-fried beef with peas
Ingredients: beef, peas, millet spicy.
Practical steps:
1: Clean and cut the beef into slices, add cooking wine, light soy sauce, oyster sauce, salt, white pepper and starch, grab and mix evenly and marinate for 10 minutes.
2. Clean the peas and boil the water in the pot for one minute, then scoop it up and drain for later use.
3. Heat the oil, add the marinated beef and stir-fry evenly after the oil is hot, stir-fry until it changes color, add millet spicy and stir-fry to create aroma.
4. Then add pea grains and soy sauce, stir-fry evenly and then put on a plate and eat.
3. Stir-fried shrimp with cucumber flowers
Ingredients: Cucumber flowers, shrimp.
Practical steps:
1. Clean the cucumber flowers, boil the water in the pot, add salt, put the cucumber flowers in blanched water for ten seconds, and then scoop up and drain the water for later use.
2. Remove the head and shell of fresh shrimp and remove the shrimp line, clean it, and blanch it to drain the water for later use.
3. Heat the oil, add shrimp and cucumber flowers and stir-fry evenly, add salt and sugar to taste, stir-fry evenly and flavor before you can take it out of the pot and put it on a plate.
4. Braised spring shoots in oil
Ingredients: spring shoots, minced garlic.
Practical steps:
1. Peel off the shell of the spring shoots, cut them into small pieces, boil the water in a pot, put in the spring shoots and blanch for three minutes, then scoop them up and pass the cold water again, and then scoop them up and drain the water for later use.
2. Heat the oil, add minced garlic and stir-fry until fragrant, then add spring bamboo shoots and stir-fry a few times, add light soy sauce, dark soy sauce and white sugar after stir-frying, stir-fry evenly into the taste.
3. Then put in an appropriate amount of water, cover and simmer for three minutes. After simmering, turn on high heat and stir-fry to collect the juice before it comes out of the pan and serves on a plate.
5. Scrambled eggs with coriander
Ingredients: eggs, coriander, chili sauce.
Practical steps:
1: Remove the root of the coriander, clean it and cut it into segments. Crack the eggs into a bowl and beat with chopsticks for later use.
2. Heat the oil, add the egg liquid and fry it after the oil is hot, and then stir-fry it into small pieces. Add the chili sauce and stir-fry to taste.
3. Then put in the coriander segment, add light soy sauce to taste, stir-fry evenly until the coriander is broken, and then it can be put out of the pot and put on a plate.
6. Spinach egg rolls
Ingredients: spinach, eggs.
Practical steps:
1. Clean and cut the spinach into segments, boil the water in the pot, add salt and cooking oil, then put the spinach in blanched water to soften, and then scoop it up and squeeze out the water for later use.
2: Crack the eggs into a bowl, add salt and stir well. Add the spinach and stir again.
3. Heat the oil, pour in spinach egg liquid and fry it until both sides are set, then roll up. Cut into small pieces out of the pan and serve on a plate.
7. Shredded lettuce
Ingredients: lettuce, millet spicy, white sesame seeds, minced garlic.
Practical steps:
1. Peel off the skin of the lettuce with a paring knife, clean it, rub it into silk with a wire wiper, put in a spoonful of salt and marinate for half an hour.
2. After marinating the lettuce, wash it with cool white to wash off the salt, squeeze the water into a plate, and set it aside.
3. Cold sauce: Put minced garlic, millet and white sesame seeds in a bowl, and pour hot oil to stimulate the aroma. Then add light soy sauce, oyster sauce, balsamic vinegar, sugar, salt and stir well.
4. Pour the cold sauce into the shredded lettuce, grab and mix well and serve on the table.
8. Chilled celery fungus
Ingredients: celery, black fungus, carrot.
Practical steps:
1: Remove the leaves of celery, clean and cut into small pieces. Soak the black fungus, add starch to grab and clean. Peel the carrots and cut into slices.
2. Boil water, add salt after the water boils, then put celery, fungus and carrot in blanched water and cook, then scoop it up and cool boil water again, drain the water and put it on a plate.
3. Heat the oil, add dried chili pepper and garlic cloves to fry until browned, cook until brown, then pour the oil on celery fungus, stir well and serve to eat.
9. Small stir-fry in lotus pond
Ingredients: Carrot, lotus root, Dutch beans, black fungus, corn kernels, minced garlic.
Practical steps:
1. Peel and wash the carrot and cut it into slices, peel and wash the lotus root and cut it into pieces, wash the black fungus after soaking, and clean the Dutch beans after removing the old root tendons.
2. Bring water to a boil, add a little salt and cooking oil after the water is boiled. Blanch all the ingredients for another minute, then scoop up and drain. Corn kernels do not need to be blanched.
3. Heat the oil, add minced garlic to stir-fry until fragrant, and then add corn kernels and stir-fry a few times. Then add the Dutch beans, carrots, black fungus and lotus root and stir-fry well.
4. Finally, add salt and chicken essence to taste, stir-fry evenly and then take it out of the pot and put it on a plate.