There are really a lot of vegetables in spring, and you must grab a few meals to have the taste of spring. The 2 home-cooked stir-fry dishes shared with you today are spring dishes that are timely and appropriate, with a lovely emerald green color and a delicious taste that is more appetizing and pleasant.
---【Fried broad beans with minced meat】---
Fresh broad beans are rich in protein, vitamin A, vitamin C, calcium, folic acid, zinc, manganese, phospholipids and other nutrients, and its rich choline has the effect of enhancing memory, so mental workers can properly eat broad beans. This dish of minced broad beans and carrots helps convert carotene into vitamin A, which is great for the skin and eyes. Drizzled with starch slurry, minced meat and flavor adhered better to the beans, super.
【Ingredients】 200g minced pork, 1 plate of fresh broad beans, 1 carrot
【Seasoning】 10 grams of oil, 1 pinch of chopped green onion, 2 grams of salt, 15 grams of soy sauce, 15 grams of cooking wine, 10 grams of starch, water to taste
【Production】
1. Preparation: shell broad beans, scrape carrots, and wash;
2. Cut the carrot into thin slices, similar in size to broad beans, and cut the green onions into coarse strips;
3. Blanch the broad beans in a pot of boiling water for 2 minutes, remove without excessive cooling water;
4. Warm the pot with warm oil, stir-fry the minced meat and green onion, and drizzle the cooking wine to remove the fishiness;
5. Fry the carrot slices for 1 minute;
6. Drizzle soy sauce;
7. Add broad beans to the pot, add salt and stir-fry;
8. Pour in the starch slurry until thick and transparent.
【Apple Private Talk】
1. The purine content in broad beans is high, blanching can remove most of it, but also reduce the cooking time after entering the pot, maintain the emerald green color;
2. Drizzling starch slurry can make the taste adhere to the surface of the ingredients, and also play a sticking effect;
3. The shell of fresh broad beans is edible, but the color after cooking is not bright, but it is rich in minerals and crude fiber, and it can be cooked with the shell if the color is not considered.
---【Stir-fried spinach with shiitake mushrooms】---
Spinach is rich in vitamin C, E, carotene, protein, as well as iron, calcium, phosphorus and other minerals, especially spinach in spring, the leaves are soft and smooth, the stems are brittle and tender, and the cooking soup is delicious and fresh; Its rich crude fiber also has a laxative effect, taking advantage of this season to be inexpensive, you can eat more meals, especially vegetarian, save time and trouble, and highlight its deliciousness and tenderness.
【Ingredients】 1 plate of spinach, 4 fresh shiitake mushrooms
【Seasoning】 10g oil, 2g salt, 5g chicken powder (optional)
【Production】
1. Remove yellow leaves and old roots from spinach;
2. Wash the spinach, blanch it in a pot of boiling water to change color, and cool the water;
3. Prepare fresh shiitake mushrooms and blanched spinach, adjust the ingredients and proportions according to your preference;
4. Cut the spinach into sections, and slice the shiitake mushrooms and stalk thinly;
5. Heat the oil in a hot pan, stir-fry the shiitake mushroom slices over low heat until soft;
6. Pour in spinach, sprinkle with salt and stir-fry evenly, add a little if you do not reject the chicken powder.
【Apple Private Talk】
1. Spinach can be processed at one time: washed, blanched in boiling water in stages to change color, thoroughly cooled and dried, refrigerated and preserved, consumed within 3 days, nutrition and taste are not bad;
2. Shiitake mushrooms can be blanched before cooking, the taste is smooth and tender and moist, if it is not blanched on the same day as spinach, you can use my method, first clean shiitake mushroom slices and stir-fry soft, and then put spinach and stir-fry.
"Make food with love, record beauty with heart; The mellow taste of the ingredients is presented in a simple way." I am Meggy's dancing apple, once worked as an English teacher for 18 years, and now I am a housewife "for the kitchen for love", a food writer, a multi-platform special food creator, a health manager, and an ACI international registered dietitian. Gastronomic book "Home Cooking with Million Hits".