These 8 dishes are best eaten in spring, not only cheap, but also quick to make, with a combination of meat and vegetables

The first course: fried bean sprouts with ham and eggs

Ingredients: 150 grams of black bean sprouts, 2 eggs, 30 grams of ham, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 2 grams of salt, 10ml of peanut oil, 3ml of sesame oil.

Step 1.Add an appropriate amount of water to the pot and bring to a boil over high heat, add an appropriate amount of salt and cooking oil first, and ensure that the green bean paste of the black bean sprouts does not change color when blanching. Bring the pot to a boil, pour the cleaned black bean sprouts into the pot and blanch for 2 seconds. Blanching can remove the beany smell of black bean sprouts.

Step 2: After blanching, quickly remove the cold water, and alternate hot and cold water to make the black bean seedlings more crisp and tender. Knock the chai eggs into a bowl and beat them evenly with chopsticks, because the black bean sprouts are slender, so it is best to cut the ham into shreds and not slice it, and finally cut the green onions, ginger and garlic into thin strips for later use.

Step 3.Take a frying pan and turn on the heat until there is a burning sensation in the palm of the hand, pour in an appropriate amount of peanut oil, change the oil heat to low heat, pour the evenly stirred egg liquid into the pan like a pancake, my pot is not big, the egg liquid of two eggs is just spread on the bottom of the pot, heat the egg liquid over low heat to spread the egg liquid to the surface to solidify, and the background color of the egg cake is also fried.

Step 4.Remove the golden omelet, let it dry until it is not hot, and cut the egg into shredded eggs with a knife on a cutting board. If you are troublesome, just scramble the eggs with the method you are good at, and the process is the same. I just stir-fried it with shredded eggs and ham and black bean sprouts to make the shape of the dish a little more visually coordinated.

Step 5.Take a wok and turn on the heat until there is a burning sensation in the palm of the hand, pour in an appropriate amount of peanut oil, put the oil into the green onion, ginger and garlic in the hot pot, then pour in the shredded ham and stir-fry. If you like to eat the texture of grilled sausages, you can stir-fry the shredded ham until golden and crispy, and if you like to eat the tender ones, you can simply stir-fry them a few times.

Step 6.Stir-fry the ham until fragrant, and stir-fry the blanched black bean sprouts and shredded eggs together. The shredded eggs are cooked, and the black bean sprouts after blanching are already half-cooked, so they must be fried on high heat, and the action must be fast, otherwise the rhizomes of the black bean seedlings will not be crisp and tender if they are fried for too long.

Step 7.Stir-fry the ham and egg black bean sprouts evenly over high heat, add an appropriate amount of salt to taste according to personal taste before cooking, and pour a little sesame oil to enhance the flavor before serving. The crispy and tender "black bean sprouts with ham and eggs" are ready.

The second course: fried bean sprouts with vermicelli and leeks

Ingredients: 2 eggs, a handful of vermicelli, a small handful of bean sprouts, a small handful of leeks, 3 dried chilies, 2 cloves of garlic, a little dark soy sauce, a little cooking wine, a little light soy sauce, a little salt, a little chicken essence.

Step 1.Soak the vermicelli in warm water until soft.

Step 2: Wash the leeks and cut them into sections, and wash the bean sprouts for later use.

Step 3: Put an appropriate amount of oil in a wok, crack the eggs into small pieces and remove them for later use.

Step 4.Use the remaining oil to sauté the dried chili peppers and garlic until fragrant.

Step 5.Stir-fry the bean sprouts over high heat (because the bean sprouts are already cooked, you don't need to fry for a long time, you can flip it twice)

Step 6.Add vermicelli, add dark soy sauce, cooking wine, chicken essence, a little thirteen spices, and stir-fry evenly over high heat.

Step 7.Add the eggs and stir-fry evenly.

Step 8.Finally, add the leeks, add oyster sauce, light soy sauce, a little salt, and stir-fry evenly.

The third course: oil-consuming lettuce

Ingredients: 2 lettuce, 1 tablespoon oyster sauce, 6 garlic cloves, 1/2 tablespoon sugar, 1 tablespoon light soy sauce, 1/2 tablespoon cornstarch.

Step 1.Adjust the sauce: Add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of sugar, half a spoon of cornstarch to half a bowl of warm water, mix evenly and set aside.

Step 2: Wash the lettuce and blanch it in a pot of boiling water for about a minute. Then take it out onto a plate and arrange it.

Step 3.Put oil in a pan and stir-fry minced garlic.

Step 4.Add the prepared sauce and wait until the sauce is thick and drizzled over the lettuce.

Step 5.Pour over the boiled lettuce and you're done.

Fourth course: stir-fried beef fillet with asparagus

Ingredients: 150 grams of beef, 200 grams of asparagus, 3 small onions, 1 tablespoon of soy sauce, 1 tablespoon of oil, 1 tablespoon of sesame oil, a little sugar, an appropriate amount of salt, 2 tablespoons of starch, 2 tablespoons of cooking wine.

Step 1.Marinate the beef first, cut the beef into strips, add two spoons of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of sugar, two spoons of starch, and a spoonful of sesame oil, grasp and marinate for about half an hour. Wash the asparagus and cut it with an oblique knife, and cut the small onion into strips.

Step 2.Heat the pan with oil, a little more than usual, about 3 spoons.

Step 3: Add the beef tenderloin, stir-fry quickly over high heat until it changes color, then put it out for later use.

Step 4.Stir-fry the beef to get extra oil, pour it back into the pan and fry the onion until fragrant.

Step 5.Add the asparagus and stir-fry together, adding half a tablespoon of salt to taste.

Step 6.Pour the shredded beef into the pot and stir-fry evenly.

Fifth course: cold spinach vermicelli

Ingredients: 1 handful of spinach, 1 handful of sweet potato vermicelli, 3 cloves of garlic, 2 spicy millet, 2 spoons of light soy sauce, 3 spoons of vinegar, a little sugar, 1 spoon of oil, half a spoon of sesame oil, a pinch of salt.

Step 1: Finely chop the garlic and slice the chili pepper for later use.

Step 2: Boil the washed spinach in 1 minute, remove it, don't cook it for too long.

Step 3.Rinse it with cold water to avoid the residual heat and continue to heat the spinach to make it too soft. Drain the water.

Step 4.I like sweet potato vermicelli, which are thicker and more chewy than Longkou vermicelli, depending on what you like, any vermicelli will do.

Step 5: After soaking the vermicelli softly, use cold water to prevent the residual temperature from continuing to heat, otherwise it will be too soft and unpalatable.

Step 6.Take a small bowl, add 2 tablespoons of light soy sauce, 3 tablespoons of vinegar, half a spoon of sugar, 1 tablespoon of oyster sauce, half a tablespoon of sesame oil, 1 point of salt, friends who like Sichuan pepper can add half a spoon of Sichuan pepper oil, mix well with juice.

Step 7.Heat oil over medium-low heat, add the previously chopped garlic and chili pepper and stir-fry until fragrant.

Step 8.Add the mixed juice and bring to a boil.

Step 9.Pour the boiled juice into the spinach and vermicelli and mix well.

Sixth course: fried fungus with asparagus and yam

Ingredients: 8 asparagus, 1 small handful of fungus, 1 yam, a little green onion, a little shredded ginger, a little garlic slices, a little light soy sauce, a little sea salt, and an appropriate amount of cooking oil.

Step 1: Prepare the vegetables: wash and soak the fungus, wash and cut the asparagus, peel and slice the yam, and cut the green onion, ginger and garlic into shreds.

Step 2.Boil the water and blanch the asparagus for 0.5-1 minutes.

Step 3.Drain and set aside.

Step 4.Heat the oil in a pan, add the green onion, ginger and garlic and stir-fry until fragrant.

Step 5.Add the fungus, stir-fry, and stir-fry the yam.

Step 6.2-3 minutes after adding the asparagus and continue to stir-fry.

Step 7.Pour in light soy sauce and sea salt, stir-fry evenly.

Seventh course: braised spring bamboo shoots in oil

Ingredients: 15 spring bamboo shoots, a few small pieces of rock sugar, a tablespoon of light soy sauce, 1 tablespoon of oil, and a little vinegar.

Step 1.Choose fresh and tender spring thunder shoots. Peel off the bamboo shoots, don't want the tender bamboo shoots on it, and cut off the roots that can't be cut (don't be reluctant, the knife can't cut, and the teeth can't bite).

Step 2.After washing, the hob cuts into small pieces.

Step 3.Blanch in boiling water, add a little salt, remove the astringency, remove and drain.

Step 4.Put a little more oil in the pot, throw a few small pieces of rock sugar in the hot oil, and stir-fry over medium-low heat to melt.

Step 5.Pour in the bamboo shoots, stir-fry over high heat to color, the beautiful caramel color has wood.

Step 6.Add oyster sauce, light soy sauce (I don't like soy sauce, I replaced it with light soy sauce), stir-fry over high heat, add a little water, cover the pot and simmer over medium heat for 3 minutes, a little salt, a very small spoonful of vinegar, reduce the juice and remove from the pot.

Step 7.I like chopped green onions, so I still sprinkle a little chopped shallots to garnish, if you don't like it, you can skip it, and the taste is simpler.

Eighth course: stir-fried meat with leeks

Ingredients: 250 grams of lean meat, a handful of leeks, an appropriate amount of salt, two tablespoons of soy sauce, a spoonful of cooking wine, a spoonful of cornstarch, and a spoonful of bean paste.

Step 1: Clean the leeks, remove the old stems, and cut them into sections for later use.

Step 2: Cut the lean meat into strips, add salt, cooking wine, light soy sauce and corn starch, mix well and marinate for half an hour.

Step 3.Heat the oil and stir-fry the meat strips until they change color.

Step 4.Add a spoonful of bean paste.

Step 5.Add the leek flowers and stir-fry for two minutes.

Step 6.Stir-fry evenly and then remove from the pan.