Source: First Cuisine
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As the saying goes, "To live a long life, eat more vegetables and less meat". After a winter of winter storage, spring is the time when vegetables are the freshest and most nutritious. Vegetables are rich in vitamins and dietary fiber, and they also have a good health care effect on our body.
In three meals a day, vegetables can supplement vitamins and minerals, promote gastrointestinal peristalsis, clear the intestines and scrape oil, lower lipids and blood pressure, clear away heat and fire, and enhance immunity. It is recommended that middle-aged and elderly people eat more of these 3 kinds of "spring vegetables" to enhance immunity and get healthier the more they eat!
1. Asparagus
Recommended method: [Stir-fried asparagus and shrimp]
1. Prepare 500 grams of prawns, peel off the shrimp skin, take out the shrimp meat after removing the shrimp head, cut the back of the shrimp to remove the shrimp line, wash the shrimp, absorb the water and put it in the basin, add 2 grams of salt, 2 grams of pepper, 5 grams of cooking wine, grasp and mix evenly to give the shrimp meat a code taste, beat an egg white and grasp it evenly, the egg white can make the taste of the shrimp meat more tender. Add a teaspoon of starch and continue to stir, the starch can effectively lock in the moisture in the shrimp.
2. Prepare a small handful of asparagus, wash it and cut it into evenly sized hob pieces. Half a red pepper, cut into diamond-shaped slices. A small piece of ginger, cut into slices. Cut the green onion into water chestnut slices and set aside.
3. Boil water in the pot, add a little salt and vegetable oil, pour in the cut asparagus and red pepper after the water boils, blanch for about 20 seconds, pour out the asparagus after it is broken and green, rinse with water, cool and set aside, rinse with water to make the asparagus more verdant.
4. Boil water in the pot again, add a little salt and vegetable oil, put the shrimp meat into the pot after the water boils, blanch the water quickly for 30 seconds, remove the shrimp meat after it is reddish and rolled, rinse it with water and set aside.
5. Heat oil in the pot, pour in green onion and ginger to burst the fragrance after the oil is hot, pour in asparagus and shrimp and stir-fry evenly, pour a little water from the side of the pot, add 1 gram of salt, 1 gram of pepper, turn on high heat and quickly stir-fry to give the ingredients flavor, and then pour in a little water starch to make the seasoning better adhere to the ingredients, and then pour in a little oil to brighten the color, stir evenly and put it on the plate, delicious and ready.
II. Serina
Recommended method: [Stir-fried celery with pork liver]
1. A handful of small parsley, remove the root and cut it into sections, wash it with water, cut the ginger and garlic into minced pieces, and then cut some red pepper rings to match the color.
2. Prepare a fresh pork liver, cut it into slices with an oblique knife after knocking off the fascia above, and then wash it several times with water, until the water is very clear, and fully remove the blood inside, otherwise there will be a fishy smell. A small piece of pork belly, cut into slices after removing the skin of the meat, the pork belly slices are mainly used to enhance the flavor, can be put or not.
3. Heat the oil in the pot, put the celery section into the celery section after the oil is hot, add a spoonful of salt, a little monosodium glutamate to taste, turn on high heat to fry the celery until it is six ripe, pour it out and set aside.
4. Heat the oil in the pot again, add the pork belly slices and stir-fry the lard inside, add the minced ginger and garlic to stir-fry until fragrant, pour in an appropriate amount of light soy sauce and cooking wine, pour in the pork liver, turn to high heat and stir-fry quickly, add oyster sauce, dark soy sauce and pepper, and fry the color evenly.
5. Then the celery segment and red pepper ring, continue to heat the fresh and spicy flavor, and then hook in a little water starch to make the seasoning better adsorbed on the surface of the pork liver.
III. Oil greens
Recommended method: [Stir-fried rape]
1. Prepare a handful of fresh and tender Shanghai green, cut off the hard roots below, the rhizome is thicker than other parts of the flesh, after removing the phenomenon of pinching, wash with water after processing, remove the sediment and impurities above, take it out and drain it for later use, prepare some more large, cut into coarse garlic grains.
2. Heat the pot, add vegetable oil to moisten the pot, pour out the hot oil after moistening the pot, and then add cold oil, so that it is not easy to stick to the pan when stir-frying, pour the Shanghai green into the pot and stir-fry quickly, sprinkle in salt and monosodium glutamate to adjust the bottom taste, Shanghai green sticks to the oil in advance, and it is not easy to get out of the water when seasoning.
3. Heat the oil in the pot again, add minced garlic and dried chili peppers to stir-fry to make the fragrance, pour in the Shanghai greens, stir-fry over high heat to absorb the garlic fragrance, add chicken powder and salt to taste, stir-fry on high heat for 30 seconds, be sure to use high heat, if the fire is small, it is easy to get out of the water.
4. After Shanghai green is broken, pour sesame oil and water starch to make the seasoning better adsorbed on the Shanghai green, and this crisp stir-fried rape is ready.