As one of the representatives of spring vegetables, garlic moss is particularly loved for its unique taste and nutritional value. The garlic moss has a very crisp and tender texture, and it remains crisp after cooking, and it is very refreshing to eat, whether it is stir-fried, cold or pickled, it can show its unique flavor.
Garlic moss is a warm ingredient, suitable for spring consumption, but also helps to regulate the qi and blood of the liver, is a kind of liver nourishment and liver protection ingredients, can reduce liver fire, balance the yin and yang in the body, reduce the burden on the liver. It can be combined with some other nutritious ingredients to increase the layering of the taste, and it is also to integrate various nutrients into it;
Today's lunch fried a garlic sprout fried shredded pork, which is added with a little lotus root, the lotus root is the kind of sour, hot and crispy that comes with it, with oily but not greasy shredded meat, it is particularly delicious;
I also paired a tomato and tofu soup, which is light, with a slight sourness and the umami of the ingredients, which is particularly delicious and simple to make;
Prepare the ingredients
1. Let's prepare the ingredients we need today, this piece of meat was bought last week, after the refrigerator is frozen, it doesn't look so fresh, change the knife and cut it into shreds;
2. Marinate for a while: add some shredded ginger, cooking wine, pepper, soy sauce, oyster sauce, starch, grab and mix for it, and then pour half a spoon of cooking oil to lock in the moisture, marinate for about 5 minutes;
3. After washing the garlic moss, pinch the head and tail, cut it into this small section, you need to blanch the water in advance, add half a spoon of salt and a small spoon of oil to the water, pour the cut garlic moss in, the time is about 1 minute, take it out and then pass the cold water, so as to maintain the taste of the garlic sprouts;
4. Cut the garlic into foam, cut the millet pepper into rings, dice half a red pepper, and add some coriander;
5. This lotus root belt does not need to do any treatment, it is ready to eat out of the bag, sour and spicy, and one package can just fry a dish;
6. Peel two tomatoes, draw a cross like this, and then put them in boiling water for 30 seconds.
7. I'll use half a piece of tender tofu and cut it slightly;
8. It is also paired with a little white mushroom and shiitake mushroom, and if you want to take the mushroom, cut it into slices;
9. Beat two more eggs;
Garlic root with stir-fried shredded pork
1. Heat the oil, pour in the marinated meat, add some minced garlic and chili lilies and stir-fry until fragrant;
2. Pour the lotus root and the blanched garlic sprouts into the pot together, add a little salt, a spoonful of light soy sauce, a little oyster sauce to taste, and stir-fry a few times over high heat to taste.
It's very simple, but it tastes good;
Tomato and tofu soup
1. Pour in the tomatoes with hot oil, add a little salt, fry the juice and add a large bowl of water;
2. Then pour in the tofu, white mushrooms, and shiitake mushrooms together, the ingredients can be adjusted according to your preferences, add a spoonful of light soy sauce and white pepper to the seasoning, and then half a bowl of water starch to thicken, pour the egg liquid into the pot when it boils, and then pour some sesame oil on the egg liquid when it is solidified
3. After stirring well, add some coriander to get out of the pot, the soup is a little thick with starch water, and the deliciousness of the ingredients is all locked in the soup, which is really delicious
That's all for today's lunch, it's another beautiful meal, I'm going to eat!
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