In spring, I would rather not eat meat than eat it, simply stir-fry, iron and blood are delicious and more fragrant than meat
Spinach dumplings
Ingredients: spinach, carrots, shiitake mushrooms, eggs, shrimp skin, green onion and ginger, star anise, oyster sauce, salt, pepper, chicken essence, sesame oil, flour, cornmeal
Method: 1. Prepare a small handful of spinach washed and cut into segments, a carrot peeled and cut into thin strips, 5 fresh shiitake mushrooms washed and shredded, 4 eggs stirred and stirred in the pot and fried.
2. Blanch spinach, shredded carrots and mushrooms in a pot under boiling water, add a little salt and salad oil to the water to make the vegetables green and not black, cook over high heat for 1 minute and remove them, then immediately cool them with cold water, dry the water and set aside.
3. Put a little bottom oil in the net pot, heat the oil temperature to 30% hot, add green onions, ginger, star anise, fry the fragrance with low heat, and then remove the residue with a colander, and then fry a handful of shrimp skin until golden brown.
4. Pour all the ingredients such as eggs, spinach, carrots, shiitake mushrooms, shrimp skin into the basin, add salt, pepper, chicken essence, oyster sauce, sesame oil to taste, and then add a handful of flour and mix well to increase the viscosity of the filling.
5. Bring disposable gloves, knead the vegetable filling into a ball, take another bowl, put 1:1 flour and cornmeal in the bowl, mix evenly, put the vegetable ball into the bowl and roll it gently, so that the surface of the vegetable ball is wrapped with a layer of dry powder, and then hold it tightly by hand to make the dry powder adhere tightly to the vegetable ball.
6. Add water to the pot, spread a steaming cloth, put the dumplings in a pot with cold water, then cover the pot and steam over high heat for 15 minutes.
7. Turn off the heat and simmer for another two minutes after the time is up, so that the fragrant and delicious spinach dumplings are ready, and you can also use vinegar, Weidamei, and chili oil to simply mix the sauce, and it is not bad to dip and eat.
Garlic spinach
Ingredients: spinach, garlic, light soy sauce, salt
Method: 1. Prepare a handful of spinach, remove the roots and wash them, cut them into sections, pat the two cloves of garlic with a knife, and cut them into minced garlic for later use.
2. Boil water in a pot, blanch the spinach after the heat is boiled. Because spinach contains oxalic acid, it will have a bitter and astringent taste when eaten, so be sure to blanch it.
3. Put a little bottom oil in the clean pot, add the minced garlic and stir-fry until fragrant, then put the drained spinach into the pot, stir-fry a few times, cook a little light soy sauce along the edge of the pot, add a little salt to taste, and stir-fry evenly over high heat to get out of the pot and put it on the plate.
Spinach and tofu soup
Ingredients: spinach, tofu, pork belly, salt, monosodium glutamate, sesame oil
1. Prepare a small handful of spinach, wash and remove the roots and cut into segments, cut the tofu into small pieces, wash and cut the green onions into chopped green onions, and cut the pork belly into cubes.
2. Put a little base oil in the pot, add diced pork belly and stir-fry the fat, then add chopped green onions and stir-fry until fragrant, add an appropriate amount of water and bring to a boil.
3. Put the chopped tofu into the pot, add a little salt and monosodium glutamate to taste, and simmer over medium heat for 3 minutes.
4. Put the spinach into the pot, change the heat to high and cook for 1 minute, and finally pour in a little sesame oil, then you can put it out of the pot and put it on a plate.