#冬日生活打卡季#
During this period, mycoplasma, influenza A, etc. have been a topic of close attention, during which many people have been recruited, not only children, but also many young and strong people. On weekdays, we not only have to be patient and do a good job of protection, avoid going to crowded places, but also improve our own immunity. In this way, even if you are hit, the body will recover faster.
Improving immunity requires us to work hard in many ways, such as exercising, getting enough rest, and making adjustments to our diet with foods that help boost immunity. Today, I will share with you a tender yellow among the many green leafy vegetables that is very common in the winter vegetable market - garlic yellow.
Although they are all products of garlic, garlic is softened and cultivated by using garlic bulbs in a dark-protected environment, compared with green garlic seedlings, the fragrance of garlic is more fresh, the taste is more tender, and it is very appetizing and refreshing to eat.
It is similar to garlic, garlic contains a large amount of allicin, sulfide, volatile oil, and is rich in cellulose, niacin, various vitamins A, B, C, E, calcium, iron, selenium, potassium and other elements, which help to moisten the intestines, kill bacteria and antivirus, remove vascular garbage, regulate qi and eliminate food, and enhance resistance. Eat more in winter.
Here are two ways to eat garlic, delicious and filling, warm and satisfying.
【Garlic and egg stuffing】
1. First of all, the steamed bun noodles are ready, it takes longer to make noodles in winter, we put the yeast in warm water and stir it for a while, until there are many small bubbles, evenly pour it into the flour, and then use warm water to reconcile the dough, and put it in a place with high temperature at home, of course, now the room is relatively dry, we must seal the basin, which can be plastic wrap or a well-sealed lid.
2. Prepare three eggs, knock them into a bowl one by one and stir them thoroughly, then put a little oil in the pot to heat them, pour the eggs into them and fry them until they solidify, and use a spatula to make small pieces to cool.
3. Pick the garlic first, tear off the old skin at the bottom, and cut off about two centimeters of the root, then rinse it and drain it thoroughly. Cut into small pieces at the end.
4. Put the garlic into a large bowl, pour in the cooled eggs, and we can match some fungus, soak it in advance to soften and wash it, blanch it, and then chop it.
5. The eggs and garlic themselves are fresh and fragrant, so it is relatively simple for us to season, add a little salt, drizzle a little cooked oil, and stir well.
6. Wait for the dough to be completely launched, we first sprinkle some flour on the inside, knead it more, make sure that the gas inside is kneaded, and then transfer it to the dough mat, stretch it and cut it into small pieces, arrange it into a thin dough sheet, and wrap the filling.
7. Boil the water in the steamer to boiling in advance, then put the buns in it and let it simmer for ten minutes. When the volume has become significantly larger, turn on the heat and steam for 15 minutes.
【Hot noodle soup with shredded garlic and pork】
1. Prepare some lean meat, cut it into slender strips, put it in a bowl, add a little light soy sauce, corn starch, add a little ginger and corn oil, stir well and marinate for ten minutes.
2. Prepare a handful of fresh garlic, after picking and washing, keep only the tender and edible parts, and cut into small pieces.
3. The noodles used here are hand-rolled noodles, which can be freshly rolled by yourself, or you can use ready-made noodles instead.
4. Heat the oil, not too much oil, otherwise the boiled noodle soup will be greasy. After the oil is hot, pour the shredded meat into it, pull it apart with a spatula, and soon the shredded meat will change color and break off, at this time we will first put the meat out, if it has been in the pot, the meat will become old and woody.
5. Continue to put a little chopped green onion in the base oil, cook in light soy sauce and oyster sauce, after the fragrance is brought out, add an appropriate amount of water and salt, and boil until boiling.
6. Put the noodles in the pot, immediately pick up from the bottom of the pot with chopsticks, then turn a few times to let the noodles float up with the water, so that the noodles can avoid sticking to the bottom of the pot, then cover and cook for three minutes to cook the noodles.
7. Put the garlic in the pot and stir well, finally add the shredded meat and stir well, quickly turn off the heat and put it in a bowl, so as not to affect the taste of the garlic yellow due to the residual temperature in the pot.
This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. If you like my sharing, you are welcome to like, follow and retweet.