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How to make preserved egg sweat vegetable soup delicious

Turn the heat to put in the amaranth, stir-fry the vegetable root first and then stir-fry the vegetable leaves. Add chicken stock and bring to a boil in preserved eggs. Cook until the amaranth is ripe and soft, and the preserved egg tastes fresh.

To make preserved egg sweat vegetable soup, you should first prepare the necessary ingredients, including preserved eggs (also known as pine flower eggs or changed eggs), sweat vegetables (usually amaranth, a green leafy vegetable), stock or seasonings such as water, ginger and garlic. Preserved eggs should be shelled in advance and cut into pieces of appropriate size; pickled vegetables should be washed, drain and set aside. Next, start the cooking process. Add the right amount of cooking oil to the pan. After the oil is hot, add the chopped ginger and garlic and saute until fragrant.

Step 1 space wash the cold winter vegetables first, then add a small amount of goldfish oil to the pan, and when the oil is hot, put the winter cold vegetables into the pan and stir-fry, add a little salt, wait for the color of the dishes to become darker, and then stop stir-frying. Step 2 space heat another small pot with water, then add the winter cold vegetables that have just been fried and cook for 15-30 minutes. If the taste is not enough, add a small amount of salt, and you can come out of the pot.

If you put it in the refrigerator, you can drink it without breaking it. But generally overnight food is not nutritious, so it is better to eat fresh food.

How do you cook Chinese food? The practice of Chinese cuisine

1, the first step, first we take off the leaves of amaranth, amaranth stalk left for stir-frying to eat, after the leaves are picked, we pour into the water, grab and wash the leaves, wash them clean and remove them for reserve. In the second step, pour 4 small bowls of water into the pot, then bring to the boil. After the water is boiled, add the amaranth and boil for 3-4 minutes. Boil the water as red as possible, and remove the amaranth leaves.

2. First pick the amaranth and rinse it with water. Boil water in the pot, put amaranth into the pot after boiling water, James water for 2-3 minutes. Take out the blanched amaranth and put it on a plate, stir the chopped mashed garlic, light soy sauce, vinegar, sugar, salt and sesame oil together, then pour the prepared sauce on the blanched amaranth, mix well and enjoy the delicious cold amaranth.

Step Chinese cuisine is tender, wash clean, order more garlic, pat the pot to heat, first add garlic, then to oil, flatten out the fragrance of garlic.

4. Method of operation 01 first wash the Chinese food with clean water, and then drain. Then cut the fat into slices and pour it into the pan and fry the oil. Then cut the garlic into minced garlic and pour it into the pan and saute. Then pour the Chinese food into the pan and stir-fry for three minutes. Then add a spoonful of salt and a spoonful of monosodium glutamate to the pan, stir-fry for a while and you can get out of the pan. 06 A delicious vegetarian fried sweat dish will be ready.

5. Chinese food is amaranth, the practice is as follows: materials / tools: amaranth, garlic, salt, oyster sauce, edible oil. First of all, pick the amaranth and wash it with water. Boil hot water in the pot. After boiling, put the amaranth in the pot and blanch for two minutes. Remove the blanched amaranth and put it on the plate. Cool the oil in a hot pan, stir-fry the chopped garlic in the pan, then pour the amaranth into the pan and stir well.

6. Wash the amaranth with the right amount of sesame oil, monosodium glutamate and sesame seeds, cut a knife from the middle and boil half a pot of water, add some salt and oil and blanch the amaranth (within half a minute, it will not taste good for a long time).

How do you cook poached eggs and boiled Chinese food?

1, [material] 1 red amaranth, a little shredded meat, the right amount of noodles, 2 eggs. [practice] remove the old leaves of amaranth, wash and cut into small sections, and slice garlic. First fry 2 poached eggs and set aside. Pan-fry sliced garlic until light yellow, add shredded meat and stir-fry, then stir-fry amaranth slightly, add about 2 bowls of water and boil to soften the dish.

2. Red amaranth how to eat red amaranth can be eaten in a variety of ways, including stir-fried amaranth, cold salad, fried rice, boiled soup, sunken soup, fried amaranth soup, garlic amaranth soup, shrimp amaranth noodle knot soup, preserved egg amaranth soup, red amaranth soup, pork amaranth dumpling, soup red amaranth, oil-consuming red amaranth, Zizania caduciflora fried red amaranth, preserved egg soup and so on.

3. Tear the lotus leaves in pairs, face down, spread 3 bamboo leaves and put half of the glutinous rice. Then add shiitake mushrooms, lotus seeds, shrimp, chestnuts, salted egg yolks, fat, ribs, taro and mung beans. Put the other half of the glutinous rice and cover the other 3 bamboo leaves. (4) fold the left and right sides of the lotus leaf tightly, then fold it back and forth into a quadrangle, wrap it tightly with alkali grass and tie the knot. Boil zongzi with water for four hours and serve.

A complete collection of Chinese cuisine and bean curd

Wash the amaranth and cut into small sections; blanch the soybean sprouts in boiling water to remove astringency, remove and set aside. Cut the tofu into small pieces and soak it in cold water. Stir-fry minced garlic with 2 tbsp oil, then stir-fry with amaranth. In method 3, add 1500 grams of broth and method 1. Bring the bean sprouts to a boil. Drain the tofu into method 4, boil again, sprinkle with rice wine, season with salt and chicken powder, thicken and sprinkle with a little sesame oil.

Stir-frying winter Han dishes is the simplest way of cooking, and it is also the best way to retain the original flavor of winter Chinese dishes. First wash the winter Han dishes, remove the old leaves and hard stems, and then cut into segments of appropriate size. Cool the oil in a hot pot, add the minced garlic and saute until fragrant, then pour the winter Chinese vegetables into the pan and stir-fry quickly. Stir-fry until the winter Chinese food is soft, add the right amount of salt and chicken essence to season and serve.

Wash and pick amaranth; rinse tofu with water and cut into pieces; rinse preserved and salted eggs and cut into small pieces; remove clothes from garlic and cut into thin slices; put 2 tablespoons oil in a hot pot, put ginger and garlic slices until 60% hot, add water and boil, add tofu, preserved eggs and salted eggs, cover and boil for 5 minutes; boil amaranth until soft, season with salt and serve.

Steamed amaranth this is a delicacy with amaranth and rice noodles as the main cooking ingredients. The production method is also very simple and convenient, because the method of steaming is used, so the cooking amaranth will have a different taste. In addition, steamed amaranth with salt, soy sauce and other seasonings make this dish taste delicious. Amaranth soup is a very common kind of diet.

How to cook porridge in Eastern Han cuisine

1. Wash cold vegetables in winter. Pour the water into the pot and boil the rice to prevent the pot from sticking. Boil the rice for about 15 minutes and blossom. Put in cold winter vegetables and cook them. After the cold winter vegetables are cooked, porridge can be eaten in the pot.

2. Prepare the ingredients for cooking porridge first: 80 grams of rice and 200 grams of winter vegetables. First of all, wash the rice, add the right amount of water, put on the stove and fire and begin to boil. First boil over high heat, then turn down the heat and continue to cook. Prepare winter vegetables to rinse clean. Cut the winter vegetables into pieces. Put it into a pan over low heat and boil with the rice, stirring while boiling.

3. Cold winter vegetables porridge, wash cold winter vegetables, remove old leaves, cut small and set aside, pour appropriate amount of rice into the pot, wash clean, pour appropriate amount of water to medium well, pour in winter cold vegetables, pour in a little oil, cook until the stalks are soft, add appropriate amount of salt and chicken essence to season.