1). Fried cabbage with white leaves
Ingredients: five thin venetian blinds (soybean hull), soybean kernel 100g, sauerkraut 125g, and one tablespoon of shredded ginger.
Seasoning: ① Half a tablespoon of sesame oil. ② One tablespoon of fresh soy sauce, half a tablespoon of red soy sauce, 3/4 teaspoons of sugar, 0//6 teaspoons of salt/kloc, a little pepper, and half a cup of soup or water.
Practice: 1. Boil edamame kernels in boiling water for five minutes, scoop them up and soak them in clear water. 2. Two cups of hot water, add half a spoonful of baking soda powder, stir well, put down the louver and soak for half an hour, then wash it with clear water several times until there is no baking soda smell. 3. Press the blinds dry, cut them into thick shreds and separate them one by one. 4. Wash the cabbage, drain it, chop it up, soak it in warm water for ten minutes, and then drain it. 5. Add three tablespoons of oil, stir-fry shredded ginger, stir-fry venetian blinds and Chinese cabbage, add seasonings and cook until almost dry, add edamame and cook until the juice is dry, stir-fry fragrant oil and serve.
(2) Lemon, tomato and fresh mushroom soup
Ingredients: 250 grams of tomato, a can of fresh mushrooms, half-soaked vermicelli, half-inch long sword beans, two slices of ginger and two lemons.
Seasoning: five cups of soup, salt and pepper.
Practice: 1. Wash and slice tomatoes. 2. Wash the fresh mushrooms, dry the water, and cut each piece. 3. Add a tablespoon of oil, saute ginger until fragrant, add fresh mushrooms and stir thoroughly, then add sword beans and stir a few times, add soup to boil, add tomatoes and cook for another five minutes, remove the floating foam of noodle soup, add vermicelli and seasoning to boil, add lemon juice and stir well, and put it in a soup bowl.
Tip: The amount of lemon juice depends on the concentration of acid that everyone likes.
(3) Sauced wax gourd
Ingredients: 750g wax gourd, ginger slices.
Seasoning: ① One and a half tablespoons of lobster sauce (bean paste is also acceptable). ② Half a teaspoon of sugar, a little sesame oil and a little pepper. ③ Thick and short: a little raw flour and water.
Practice: 1. Peel the wax gourd, remove the pulp, wash and drain, and cut into rectangular thick slices. 2. Add some oil, put down the wax gourd and fry until both sides are slightly yellow. Don't put too much at a time, fry it several times, so that the firepower is even. 3. Leave a tablespoon of oil in the pot, put down the ginger paste, grind the black beans until fragrant, then stir-fry them evenly, pick them up, stir-fry them evenly in the melon, and steam them in a shallow bowl for 35 minutes until they are soft. 4. Pour the steamed wax gourd juice into the pot, thicken it with raw flour and water, and taste it. If it feels weak, add a little salt to taste, and then pour it on the wax gourd.
Tip: 1. It is best to arrange the wax gourd in a hole opener after slicing, and then fry it with blow-drying water, because the wax gourd contains a lot of water, and the blow-drying water is easy to fry yellow. 2. When the wax gourd is steamed, water will come out and water vapor will drip down. In order to avoid excessive juice, do not add water. When the juice is boiled, add water if the juice is not enough.
(4) Cream broccoli
Ingredients: 500g broccoli, 75g milk, 2g Jiang Mo.
Seasoning: four tablespoons of vegetable oil, four teaspoons of salt1/,three teaspoons of sugar1/,one teaspoon of monosodium glutamate, three tablespoons of water starch, and a proper amount of soup.
Practice: 1. Remove the old roots of broccoli, split them and wash them, then blanch them with boiling water and throw them away. 2. Put oil in the pot, stir-fry ginger, add soup, salt, sugar and monosodium glutamate, take out ginger and broccoli, add milk, thicken after rolling, turn over and pour oil, and serve.
(5) Fried peanuts with green peppers
Ingredients: 250g green pepper, 60g peanut, and a slice of ginger.
Seasoning: ① One tablespoon of sweet noodle sauce. ② 1/3 teaspoons of sugar, 1/4 teaspoons of salt and 2 tablespoons of water.
Practice: 1. Cut the green pepper into coarse grains. 2. Put the peanut coat in warm oil, fry it with low fire and pick it up. 3. Put two tablespoons of oil, stir-fry ginger, add sweet noodle sauce and green pepper, stir-fry until the green pepper turns emerald green, and add seasoning and stir-fry constantly. The juice is dry and the green pepper is ripe. Add peanuts and mix well. Serve.
(6) Fried Flammulina velutipes
Ingredients: 200g of fresh Flammulina velutipes, 35g of shredded cucumber and 35g of shredded bamboo shoots.
Seasoning: 1/3 teaspoons of salt, one tablespoon of cooking wine, one teaspoon of monosodium glutamate, one teaspoon of sesame oil, one slice of ginger and two tablespoons of oil.
Practice: 1. Cut Flammulina velutipes into pieces, blanch with bamboo shoots, and pour off the dripping water. 2. Put oil in the pot, saute ginger slices, cook wine, add monosodium glutamate, salt and ginger slices, pour in Flammulina velutipes, shredded cucumber and shredded bamboo shoots, stir well, and pour sesame oil on them.
(7). Bean sprout and bean curd soup
Ingredients: 250g of soybean sprouts, a box of tender tofu, potherb mustard100g, Jiang Mo10g.
Seasoning:
One tablespoon of vegetable oil, three teaspoons of monosodium glutamate1/,and three teaspoons of refined salt1/.
Exercise:
1. Wash soybean sprouts, remove roots, cut tofu into squares 1 cm square, wash wild vegetables and chop them.
2. Put the oil in the pot, heat it, stir-fry it in Jiang Mo, then add the bean sprouts. When the bean sprouts are fragrant, add the right amount of water, and boil them over high fire. When bean sprouts are crisp and rotten, add potherb mustard and tofu, simmer for 10 minute, and then add refined salt and monosodium glutamate.
(8) Boiled tofu with edamame kernel
Ingredients: edamame 120g, 60g sauerkraut, ginger slices and a box of tender tofu.
Seasoning: ① 1 tablespoon of fresh soy sauce, 1 teaspoon of red soy sauce, a little sesame oil and pepper, 1 teaspoon of sugar, 1/3 teaspoons of salt, and half a glass of water. ② Stinky: 2/3 teaspoons of corn flour and 2 tablespoons of water.
Practice: 1. Boil edamame in boiling water for five minutes. 2. Wash the cabbage, drain it, chop it up, soak it in hot water for five minutes, take it out and drain it. 3. Put a proper amount of water in the pot, add a little salt, add tofu and cook for about five minutes, pick up the dripping water and slice it. 4. Add 2 tablespoons of oil, stir-fry ginger, stir-fry cabbage and edamame a few times, and take it out. 5. Add three tablespoons of oil, put down the tofu and fry until both sides are slightly yellow. Add seasoning and bring to a boil. Add edamame and cabbage, cook for a while, thicken and serve.
Tip: 1. If tender tofu is boiled with salt water first, it will drain excess water. Therefore, when frying, it is easy to fry yellow, but it is not easy to rot, and it is not easy to get water on the plate. 2. Soaking cabbage in hot water can quickly reduce its salty taste.
9) Stir-fried diced chicken with celery
Ingredients: 2 vegetarian chickens, celery 180g, 6 small carrots, finely chopped ginger, half a tablespoon.
Seasoning: ① a little sesame oil and pepper, 65438+ 0/4 teaspoon of salt, 0/3 teaspoon of sugar/kloc-,half a tablespoon of fresh soy sauce and three tablespoons of water. 2 Smell: half a tablespoon of corn flour and two tablespoons of water.
Practice: 1. Boil the vegetarian chicken in boiling water for five minutes, remove it, rinse it with clear water, cool it and cut it into cubes. 2. The celery is deboned, washed and cut into coarse grains. 3. Add three tablespoons of oil, add vegetarian chicken and stir-fry until slightly yellow. Add ginger, celery and carrot slices in stages, add seasoning ① and stir-fry until celery is cooked, thicken and serve.
(10). Hot and sour soup (1)
Ingredients: Sauerkraut Stems, 3 tablespoons shredded carrots, half a box of tender tofu, 6g of Nostoc flagelliforme, five soaked mushrooms (thick mushrooms) and 1 tablespoon of shredded ginger.
Seasoning: ① Appropriate amount of spicy oil (or not), 2 tablespoons of white vinegar or appropriate amount. ② Six cups of soup or water, half a teaspoon of sugar, 3/4 teaspoon of salt, a little pepper and sesame oil, half a tablespoon of red soy sauce and half a tablespoon of fresh soy sauce. ③ Stinky: four tablespoons of raw flour (or corn flour) and half a glass of water.
Practice: 1. Wash and shred pickled cabbage stems. 2. Soak the tender tofu in salt water for one hour (stir well with a cup of salt and a teaspoon of water), pick up the shredded tofu, cook it in boiling water for three minutes, and pick it up. 3. Soak Nostoc flagelliforme in clear water 10 minute, add a little oil and rub it for a while, put it in boiling water, cook it for a while, pick it up and soak it in clear water, squeeze it dry and cut it short. 4. Add a tablespoon of oil, stir-fry shredded ginger and pickled cabbage for a few times, add seasoning (2), shredded mushrooms, shredded carrots, shredded Nostoc flagelliforme and tofu, cook for a while, thicken, add Chili oil and white vinegar and mix well.
Tip: If there are bubbles in the noodle soup, you can remove them and add white vinegar and Chili oil to enhance the aesthetic feeling.