After reading it, I understand, dear friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share food with you, are you ready?
In the spring, everything recovers, many ingredients that can not be eaten when it is cold, can be tasted in the spring, so many ingredients in the spring, what is good to eat, today I Jiang Yizhou will summarize the three baby ingredients of spring for you, you eat it in the spring and do not look for the doctor, so what the three treasures refer to, how are they the best, and then I will share them with you.
The first treasure, toon buds
Toon sprouts are the baby of spring in the eight classics, you can pickle and eat, you can also make a classic toon sprouts scrambled eggs, the taste is fragrant, nutritious, regardless of whether it is the elderly or adults and children, it is very beneficial to eat, and then I will share the delicious toon sprouts scrambled eggs with you.
Fresh toon buds, after removing the old roots, boil the pot under water and blanch the water with salt for 30 seconds, then take it out, rinse with water and then chop it into minced pieces, then put it in a bowl, beat six eggs,
Put a little salt and stir well, then heat the pot and then put the oil, pour the egg liquid into the pot after the oil is hot, first push and stir twice with a spoon, after both sides are fried, you can put it out of the pot and eat it, it is extraordinarily delicious, fresh and delicious, you must remember to do it.
The second treasure, 韭菜.
Spring is the first crop of leeks in the year, especially fresh and delicious, love leeks must not miss the leeks of this season, and then the delicious leeks fried duck blood method.
Clean the fresh leeks, cut the old roots into sections, the leek leaves and leek stalks must be placed separately, and then put a box of duck blood, cut into thick slices, boil the water in the pot, blanch the duck blood for a minute and then take it out
Then leave the bottom oil in the pot, fry the green onions, ginger and garlic until fragrant, put the leek stalks in the pot, stir-fry over high heat for 30 seconds, then put the duck blood and leek leaves in the pot, put a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of salt and half a spoon of sugar, a spoonful of chicken essence and monosodium glutamate, stir-fry evenly over high heat and you can put it out of the pot and eat it, the spicy and soft leeks are fresh and fragrant, and the wine is very delicious.
The third treasure, long eggplant.
The long eggplant in spring is different from other seasons, it has a very tender texture, and it is very delicious to use for cold stir-fried vegetables and fillings, and then it is delicious. The flavor of the eggplant recipe is shared with you.
Fresh long eggplants do not need to be peeled, cut in half after removing the roots, then divide into four petals, then remove the middle of the crust, then cut it into wide strips with an oblique knife, and then squeeze it in the water to let it absorb the water, and then pat a small amount of a thick layer of starch again
Then leave the bottom of the pot to put more oil, the oil temperature is 70% hot, fry until dry, fragrant and crispy, then take it out and put it in the pot, green onions, ginger, garlic, pepper, chili, after stir-frying, put a spoonful of sugar, half a spoonful of aged vinegar, a spoonful of light soy sauce and then boil until sticky, sprinkle some sesame coriander into the pot and stir-fry evenly to eat, sweet and crispy, very delicious, hurry up and make it.
Summary:
After reading the article, friends know that they eat the three treasures in the spring, what is it if they don't look for the doctor to find the three treasures? How to make it delicious? I have already shared it with you, remember to collect the article, I am the chef Jiang Yizhou, let's see you next time.