How to send vegetables?

Practice of distributing vegetable soup

1, before eating, soak in warm water for about 2 hours, remove impurities, gently rub it after washing to make it loose, then rinse it with clear water and cook it;

2. The dishes are crisp, tender, chewy, unique in flavor and pleasant in fragrance, mainly abalone, scallops, shrimps, chickens and ducks; Soups such as fish balls;

3, stir-fry, such as fried with shrimp and eggs; Or cut into small pieces as cold dishes; Or adding minced meat to make balls; Or use oily skin to curl vegetables, paste them, fry them in a pot, and make them into seaweed rolls;

4. Use mushrooms, cooked bamboo shoots and green leafy vegetables. ;

Nostoc flagelliforme is also used as an auxiliary material for making colorful dishes.

Raw materials:

225g of minced shad meat, 20g of sausage 1, 20g of soaked fungus, 50g of vermicelli, 0g of chicken soup100g, 0g of lettuce180g, 20g of soy sauce and oil each, 5g of cornmeal and sesame oil each, 5g of refined salt and pepper each.

Raw materials:

225g of minced shad meat, 20g of sausage 1, 20g of soaked fungus, 50g of vermicelli, 0g of chicken soup100g, 0g of lettuce180g, 20g of soy sauce and oil each, 5g of cornmeal and sesame oil each, 5g of refined salt and pepper each.

Braised fish balls

Exercise:

1. Stir shrimp, sausage, Nostoc flagelliforme, coriander, onion and fish evenly;

2. Pour the chicken soup into the pot and heat it. Squeeze the fish into fish balls and put them into the soup. When cooked, take them out. [Gourmet China]

3. Put vermicelli and lettuce into the soup pot, then add seasonings such as soy sauce and cook slightly, and arrange fish balls on it;

4. thicken the starch in another pot and pour it on the fish balls.

Make a fortune-Nostoc flagelliforme tofu

Materials:

1, a little Nostoc flagelliforme, a piece of tofu, a little salt, and a little egg liquid for later use.

2, stuffing: shrimp, lean meat, fat, onion, horseshoe black pepper a little, corn flour or sweet potato powder (or pepper, I use pepper), salt, sugar, onion powder a little, sesame oil.

Steps:

1. Cut the tofu into small pieces, then mash it, then cut the Nostoc flagelliforme into pieces, put it in the tofu, add a little salt and mix well. It's much more convenient if you have a blender at home ~ just put them in the blender and stir them a few times. )

2. Put the mixed Nostoc flagelliforme tofu on the spoon and steam it again. The purpose of steaming is to finalize the design! So it won't take long for a while ~ (look, we've all used up our spoons ~ ~ hehe)

4. Seal with egg liquid to prevent stuffing from flowing out. 160~ 170℃ and fry until golden brown. The timing of this step is very important ~ it doesn't taste good (it will be older) and it doesn't feel crisp after being fried for a long time ~

Porphyra fresh bamboo roll

Main ingredients:

Rotten skin 1 piece, carrot half, bamboo shoot 150g.

Accessories:

3 mushrooms, shredded lettuce, and appropriate amount of Nostoc flagelliforme.

Seasoning/gravy:

Exercise:

1. Soak the rotten skin soft,

2. Soak the mushrooms to remove the pedicels, and shred them with sweet bamboo shoots and bamboo shoots for later use.

3. Mix shredded mushrooms, dried bamboo shoots, shredded bamboo shoots and shredded Nostoc flagelliforme evenly, add seasoning and soup, put them in a dish, seal them with microwave preservative paper, put them in a furnace, simmer for 3 minutes with strong fire, take them out, drain the oil, put them in a dish, pour the sauce on the stewed materials, seal them with microwave preservative paper, cook them with strong fire 1 minute.

Facai pork knuckle

Materials:

20g of Nostoc flagelliforme, two pig feet, a spoonful of milk and 400g of lettuce.

Seasoning:

Monosodium glutamate, soy sauce, refined salt, minced garlic, sugar.

Exercise:

1, soak Nostoc flagelliforme, drop some oil and wash.

2, pig's paw hair washed, chopped, blanched in boiling water, picked up and washed.

3. Put the milk and minced garlic into the vessel, and after 1 minute, pour in two soup bowls of clear water, appropriate amount of soy sauce, monosodium glutamate, refined salt, white sugar and other seasonings and pig's trotters. After 6 minutes, put Nostoc flagelliforme in medium heat for 40 minutes, and then add lettuce when serving.

Scallop vegetable soup

Raw materials:

White gourd 150g, eight scallops, a little Nostoc flagelliforme.

Seasoning:

Two glasses of water, a spoonful of refined salt, a spoonful of monosodium glutamate, a spoonful of sesame oil, four slices of ginger and a spoonful of salad oil.

Exercise:

1, peeled and seeded wax gourd, washed and cut into cubes; Soak scallops in clear water for 30 minutes to soften them; Soak Nostoc flagelliforme (a glass of water).

2, salad oil fire for 2 minutes, add ginger fire for 2 minutes. [Gourmet China]

3. Mix wax gourd, scallop and scallop juice with two glasses of water, salt, monosodium glutamate and salad oil, and heat for 10 minute.

4. Take out and add Nostoc flagelliforme and mix well. Open the fire for 5 minutes, then pour in sesame oil.

A rich life with flowers in full bloom

Main ingredients:

300g of minced pork, mustard 180g, 4 mushrooms, eggs 1 each, carrots 1 each, 38g of Nostoc flagelliforme, 5 lettuce and cherries 1 each (for decoration).

Accessories:

Answer: salt 1 teaspoon, onion 1 teaspoon, ginger 1 2 teaspoon, sesame oil 1 teaspoon, and dried starch1teaspoon.

B: oil 1 tablespoon.

Method:

1. Grease the baking pan, preheat it with microwave at high power for 3 minutes, pour in the broken egg liquid, spread it into thin slices, and fry it at 60% power 1 minute. [Gourmet China]

2. Wash and peel the water chestnut, put it in a heat-resistant bag, chop it with the back of a knife to remove water and take it out; Soak mushrooms in water until soft, remove and dice; Soak Nostoc flagelliforme in water for 40 minutes.

3, ground meat, water chestnut, mushrooms and material A, stir in the same direction until thick.

4. Take a bowl, coat the inner wall with oil, put the egg skin, put 1 carrot in the middle, spread the Nostoc flagelliforme and arrange it in a grid, fill in the ground meat, fold the excess egg skin inward, cover it with plastic film, and steam it with 80% fire for 10 minute.

5. Take a plate, decorate it with lettuce, turn the meat upside down, take the center of the egg skin as the center of the circle, lightly draw four diameters through the center of the circle with a knife tip, lift the egg skin outward from the center of the circle, and place the cherry in the center.

Features:

Beautiful appearance, bright color and tender meat.