A few health recipes, spring starts with health

Stir-fried fungus with green bamboo shoots

Material:

500 grams of green bamboo shoots, 150 grams of fungus, 20 grams of red pepper, 15 grams of ginger, appropriate amount of oil, 1 teaspoon of salt, 0.5 teaspoons of sugar, 1 teaspoon of cornstarch

Steps:

1. Slice the green bamboo shoots, soak the fungus and wash it, and slice the red pepper and ginger.

2. Heat the oil in the pot and stir-fry the ginger slices.

3. Fry the green bamboo shoots until they are broken.

4. Add red pepper and fungus and stir-fry together.

5. When it is 8 years old, add an appropriate amount of salt and sugar.

6. Pour the bowl juice out of the pot and stir well over high heat

Ginger spinach

Material:

Appropriate amount of spinach, appropriate amount of ginger, appropriate amount of salt, appropriate amount of Sichuan pepper oil, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of sesame oil

Steps:

1. Wash the spinach and cut it into three sections; Grind ginger into puree and set aside;

2. Boil water in a pot, blanch the cut spinach and remove the cold water;

3. Squeeze out some water from the spinach in cold water, put it in a container and add salt, pepper oil, ginger, light soy sauce, vinegar and sesame oil and mix well;

4. Press the mixed spinach into the container, and pour out the spinach in the container and put it on a plate.

Peach kernels tossed with celery

Material:

Walnut kernels, celery, salt, sesame oil

Steps:

1. Wash the young stems of celery, scald them in a pot of boiling water, remove them and drain them with cold boiled water, add salt and sesame oil and mix them

2. Fry the walnuts in sesame oil, put them on celery, and eat them.

Mix with radish tassels and dried fragrant

Material:

Radish tassel, dried fragrant, ginger, salt, light soy sauce, sesame oil, sugar

Steps:

1. Blanch the spiced bean curd in salted boiling water for a while, remove it, take it down, take a shower, drain the water, and cut it into small cubes; Finely chop the ginger

2. Remove the roots of the radish, wash it, blanch it in boiling water with salt and vegetable oil for 10 seconds, immediately remove it, take it down, take it down, dry the water vigorously, and chop it up;

3. Mix the minced radish, diced tofu and minced ginger, add salt, light soy sauce, sesame oil and sugar, stir well, and let it stand to taste.

Serve the soup with chicken hairy vegetables

Material:

50g enoki mushrooms, 5 shiitake mushrooms, 10g yuba, 50g fried tofu, 100g  chicken hairy cabbage 1/2 teaspoon (2g) salt, 500ml broth

Steps:

1. Soak shiitake mushrooms in cold water for 30 minutes until soaked, wash and remove the stems. Soak the yuba in warm water for 1 hour until soft and cut into 3cm long diagonal sections. Wash the chicken hairy vegetables. Wash the enoki mushrooms and cut off the roots.

2. Pour vegetarian stock (or water) into the pot and bring to a boil, add fried tofu, shuifa shiitake mushrooms and yuba, adjust to low heat and simmer for 10 minutes.

3. Add enoki mushrooms and cook for 3 minutes, finally add chicken hairy cabbage, add salt and serve.