Entering March, the breath of spring is getting stronger and stronger, today Apple sister sorted out 10 dishes, delicious and good to do, nutrition has a taste, with all the tutorial steps, do as you go, adults and children like, to ensure that every day to eat not heavy.
<h1 class="pgc-h-arrow-right" > [minced eggplant stew].</h1>
A very classic dish of minced meat eggplant, with eggplant to tell you what is the next meal, the tenderness of the minced meat, the sticky aroma of the eggplant, the richness of the soup, no one can refuse.
Ingredients: 2 long eggplant, 100 g meat filling, 3 chives, 1 green garlic, 2 slices of ginger, 3 dried red peppers, oil to taste, a little soy sauce, a little salt, a little soy sauce, a little soy sauce, a little white vinegar and 1 bowl of water
1. Prepare the ingredients: long eggplant, chives cleaned, minced meat to be a little fat, dried red pepper according to the taste to adjust the dosage and variety;
2. Cut the long eggplant into inches, the thickness is about thumb thickness, sprinkle a little salt and white vinegar and marinate for 10 minutes; vinegar should not be too much, which can prevent eggplant from oxidizing;
3. Finely chop chives and garlic and finely chop ginger;
4. Gently squeeze the eggplant strips a few times, after such treatment, the eggplant does not black and does not absorb oil;
5. Pour the appropriate amount of oil in the wok and stir-fry the eggplant strips into the pan to make it soft;
6. Pour the eggplant strips into a casserole dish;
7. Pour a little oil into the wok, when the oil temperature is 30% hot, pour the meat filling into the pot and quickly scatter it, so that the meat filling becomes an independent minced meat;
8. Minced meat slightly discolored, pour the dried red pepper and ginger into the pot and stir-fry, then add the appropriate amount of salt, soy sauce, soy sauce, soy sauce, add color and flavor;
9. Pour in minced garlic, minced chives, a bowl of water and bring to a boil;
10. Pour the minced meat and soup into the eggplant casserole dish, simmer for 8-10 minutes, the eggplant has sucked enough of the gravy sauce, it is a delicious and delicious dish, which is a very good appetizer under the rice.
<h1 class= "pgc-h-arrow-right" > [stir-fried celery white fruit crab flavor mushroom].</h1>
Today's dish looks simple, in fact, it is also a collocation made with quite heart - celery, rich in plant fiber, has the effect of promoting gastrointestinal peristalsis; crab mushrooms, a kind of mushroom, can improve human immunity; white fruit can be cleared, spring can eat some in moderation, not too much at a time.
Ingredients: 1 handful of crab mushrooms, 1 celery, white fruit, vegetable oil, a little salt
1. Wash the crab mushrooms and choose a root, and wash the celery;
2. Cut the crab mushroom into two pieces and cut the celery diagonally into strips;
3. Blanch the celery and crab mushrooms in hot water and remove them;
4. The white fruit is also over again hot water;
5. Pour a little oil into the wok and stir-fry the three ingredients together;
6. Add some salt and mix evenly to get out of the pot, crab mushrooms are very fresh, no need for chicken essence MSG.
<h1 class= "pgc-h-arrow-right" > [three cloves of chicken with low-fat meals].</h1>
This dish is characterized by tender chicken, rich garlic, carrots without teeth, cucumbers crisp and tender, and if you feel feasible, immediately serve it to your table.
Ingredients: 1/2 chicken breast, 1 cucumber, 2 carrots
Seasoning: Vegetable oil to taste, 1 head of garlic, salt to taste, a little soy sauce, 1 spoonful of starch
1. Prepare the ingredients: 1/2 chicken breast, 1 cucumber, 2 carrots;
2. Cut the chicken breast into 1 cm cubes, put a small spoonful of starch, grasp it by hand; the chicken cubes are thicker than the chicken slices, and the starch can be marinated to keep the outer layer soft and ageless, and the inside is tender;
3. Cut carrots and cucumbers into small cubes of 1 cm and 1 head of garlic, each clove in half;
4. Pour oil into the pot, when the oil temperature is 50% hot, pour the diced chicken into the pot, quickly spread it with a spatula, when the edge of the chicken has just changed color, pour the garlic cloves into the pot and stir-fry continuously; with the addition of garlic, the chicken will not be fried dry, and the garlic flavor can also be integrated into the chicken;
5. When the garlic is wafting out and the chicken is completely discolored, pour the diced carrots into the pot;
6. Finally, pour the diced cucumber into the pot, at the same time, sprinkle salt according to the taste, pour a little soy sauce, add color and flavor; the cucumber should maintain its emerald green and crisp taste, just pull a few times in the pot, the residual temperature after the pot will also promote the cucumber to further heat and mature, so it is not advisable to stay in the pot for a long time.
< h1 class="pgc-h-arrow-right" > [onion stir-fried pepper].</h1>
This vegetarian stir-fry, the taste is crisp and tender and slightly sweet, onions, peppers are raw and cooked, as long as the stir-fry can be out of the pot, and then add 2 coriander, this dish has a bit of barbecue taste.
Ingredients: 3 peppers, 1 onion, 3 coriander, soy sauce, salt
1. Wash the peppers, remove the onion and wash the old skin;
2. Remove the stems of the pepper and cut the seeds into thin strips; the onion is finely shredded;
3. Pour the right amount of oil in the wok, heat the oil and add the onion strips and stir-fry to bring out the aroma;
4. Pour in the shredded pepper and stir-fry;
5. Add a pinch of salt;
6. Pour in a little soy sauce and stir-fry evenly;
7. Pour the cilantro into the pot and it will be out of the pan.
<h1 class= "pgc-h-arrow-right" > [bacon stewed spring shoots].</h1>
One of the freshest dishes of spring, bacon and spring shoots stewed in a pot, really gave me a taste of a different flavor.
Ingredients: 6 bamboo shoots, 1 piece of bacon, a little oil, a little green onion, a little salt, 1 bowl of hot water
1. Fresh bamboo shoots are eaten and peeled;
2. Peel off the roots and old skin and wash them clean;
3. Before cooking, the bacon should be boiled in water for 10 minutes to remove the dirt on the surface during production, transportation and storage;
4. Cut the bacon into thin slices and do not remove the skin;
5. Cut the bamboo shoots in half, and then change the knife to cut the slender strips;
6. There is a lot of oxalic acid in the bamboo shoots, so first boil it in water for 3-5 minutes, and then rinse through the cool water, which can remove the oxalic acid and keep the bamboo shoots crisp and tender;
7. Pour a little oil into the wok, when the oil temperature is 5 or 60% hot, put the bacon slices and green onions into the pot together, quickly stir-fry a few times, so that the fat part of the bacon becomes transparent;
8. Stir-fry the bamboo shoots in a pot, the bacon has a salty taste, and the salt is added according to the taste; pour a bowl of hot water, cover the lid, and simmer for 5 minutes.
<h1 class="pgc-h-arrow-right" > [garlic oil wheat dish].</h1>
Oil wheat vegetables are tender green and slightly bitter, rich in nutrition, fresh and tender taste, need to be fried in the vegetarian, add some minced garlic before cooking, the taste is very fragrant.
Ingredients: 1 handful of oil and wheat vegetables, 2 cloves of garlic, olive oil to taste, salt to taste
1. Wash the oil and wheat vegetables and drain the water;
2. Cut 2 cm long;
3. Pat the garlic and chop;
4. Pour the right amount of olive oil into the wok;
5. After the oil is hot, pour the oil and wheat vegetables into the pot;
6. Stir-fry a few times to make it slightly soft, add salt and stir-fry evenly;
7. Pour in the minced garlic before cooking and remove from the pan.
<h1 class="pgc-h-arrow-right" > [onion black pepper beef grains].</h1>
This is an appetizing little stir-fry, beef meets onion, one bite to find your appetite, beef tender, onion crisp and sweet.
Ingredients: 300 g beef with oyster sauce, 1/2 purple onion
Seasoning: Oil to taste, a pinch of salt
1. Seasoned oyster sauce beef grains, 1/2 purple onion;
2. Cut the onion into diamond-shaped pieces and separate the sticking together;
3. Heat the wok, pour the appropriate amount of oil, after 10 seconds, pour the beef grains into the pot and stir-fry quickly, the meat particles are wrapped in grease, non-sticking to each other, fry until the meat is compacted, and when the inside and outside are ripe, they are put out for later;
4. Sauté the onion slightly to soften with the remaining oil in the pan, sprinkle with a little salt to taste, return the beef grains to the pot, mix well and serve.
<h1 class= "pgc-h-arrow-right" > [vegetarian fried green pepper potato chips].</h1>
Green pepper fried potatoes is a very homely vegetarian dish stir-fry, potatoes and green peppers or peppers are classic collocations, when this dish is on the table, the soft sticky and fragrant texture of potatoes, green peppers and crispy taste, the two are simple and interplay, not only a meal, but also a home-cooked stir-fry that can be used as a staple food.
Ingredients: 1 green pepper, 6 yellow heart potatoes, oil to taste, salt 2 g, soy sauce 10 g
1. Remove the green peppers from the stems and remove the seeds, peel and wash the potatoes;
2. Cut the green pepper into pieces by hand and cut the potatoes into thin slices with a thickness of 3 mm;
3. Pour oil into the wok, sauté the green peppers into the pan and change color to put out;
4. Leave the bottom oil in the pot and sauté the potato chips in the pot;
5. Stir-fry the potato chips until the potato chips are sautéed with the charred edges, sprinkle with soy sauce and salt;
6. Return the green peppers to the pan and stir well. This dish has both the soft sticky potatoes and the rich and mellow taste brought by the burnt edge, as well as the crisp taste of green peppers, the two are simple and interplay, not only a next meal, but also a home-cooked stir-fry that can be used as a staple food.
<h1 class="pgc-h-arrow-right" > [asparagus shrimp ball].</h1>
Asparagus and prawn eggs all have their own umami flavor, one green and one red, only a little salt, the authentic taste of asparagus and prawns is appetizing.
Ingredients: 1 asparagus, 12 prawns
Seasoning: oil 20 g, salt 2 g
1. Prepare the asparagus and prawns;
2. Cut off the old roots of the asparagus, and cut off some of the old skin at the bottom;
3. Peel the prawns from head to tail;
4. Use the blade to cut the shrimp back from beginning to end, take out the shrimp line, one is hygienic, the other is to make the shrimp ball more three-dimensional after maturity; the shrimp line in the abdomen can be cut out by the tip of the knife;
5. Put the asparagus into a pot of boiling water, put a little salt in the water, blanch the asparagus for 1-2 minutes, change color and fish out;
6. Asparagus rinse to maintain the crisp taste and turquoise color, cut into inch pieces;
7. In a cold pan with cold oil, pour the shrimp into the pot, heat over medium heat, fry the shrimp to change color and curl the body into a ball;
8. Pour the asparagus into the pan, quickly sprinkle a little salt and stir-fry to melt, out of the pan.
<h1 class="pgc-h-arrow-right" > [salted egg yolk tofu].</h1>
Yellow and white, smooth and tender tofu with salted egg yolks on a sandy surface, it is a tempting home-cooked dish. Sauté the salted egg yolks out of the sand and then pour water to simmer with tofu rich in high-quality plant protein and calcium.
Ingredients: 8 salted egg yolks, 1 piece of tofu, a little oil, a little salt, a little chives
1. Steam the raw salted egg yolks on high heat for 15 minutes to remove the fish;
2. Crush with a small spoon and set aside; the more broken, the better, try not to use large pieces;
3. Cut the tender tofu into small pieces of about 2 cm; try to use the tofu of the gypsum point, tender and no bitterness, the salt brine point of the tofu has a hard taste, and there will be a degree of bitterness;
4. Boil a pot of water, boil the tofu in a pot and blanch for 1 minute, drain the water;
5. Pour a little oil into the wok, when the oil temperature is 7 or 80% hot, put the crushed salted egg yolk into the pot, and sauté over low heat to make bubbles;
6. Pour an appropriate amount of hot water into the pot, not too much water;
7. Add the tofu cubes to the soup, sprinkle a little salt and bring to a boil, put on the plate after cooking, sprinkle a little chopped chives to add color and titian.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##家常菜 #