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How to make stewed vegetables delicious and tender

1. The delicious and tender ways to mix vegetables with soy sauce are as follows: sliced lotus root, roast vegetables, beans and so on. Mix it with lotus root slices. Materials: 150 grams of lotus root, 1 carrot, 5 grams of ginger, onions, garlic, 2 grams of salt, 10 grams of edible oil, 2 grams of soy sauce, 10 grams of chili oil. Practice: peel lotus root and carrots, wash them, and slice them.

2. Braised cucumbers: cut the cucumbers into thin slices, marinate them with salt for a while, then rinse with water and drain. Add garlic, coriander, chili oil, vinegar, soy sauce and other seasonings to mix well. Stir-fried bean sprouts: mix bean sprouts with water until slightly cooked, remove and drain. Add garlic, chopped onions, soy sauce, sugar, vinegar and other seasonings to mix well, according to your taste, add the right amount of chili oil.

3. Steps: first, wash the vegetables to be used, peel or cut off the old skin, and remove the stale parts. Boil the water, add the right amount of salt and oil, then blanch the vegetables quickly. Don't take too long to keep the vegetables tender. After blanching, remove the vegetables and soak them in cold water to keep them fresh and tender. Add seasoning to the scalded vegetables, mix well and serve.

The steps of quick hand mixing

1. Main ingredients: spinach 400g. Excipients: 1 tablespoon of sesame. Seasoning: 2 tablespoons of flaxseed oil, 1 tablespoon of salt, 1 tablespoon of aged vinegar, 1 tablespoon of Pixian bean paste, 1 tablespoon of sugar. A handful of spinach, 2 tablespoons of linseed oil, 1 tablespoon of sugar, 1 tablespoon of old vinegar, 1 tablespoon of Douchi soy sauce, right amount of sesame, 1 spoonful of Pixian bean paste, washed spinach, separate vegetable stalks and leaves. Blanch vegetable stalks and leaves separately in a boiling water pan.

2. Main ingredients: lettuce, colored pepper, purple cabbage, pine willow bud, cherry tomato, cucumber. Seasoning: salt, white vinegar, white sugar, mustard oil, sesame oil. Wash lettuce, colored pepper, purple cabbage, pine willow sprout, cherry tomato and cucumber respectively and soak them in 5% light salt water for 10 minutes; cut lettuce, colored pepper, purple cabbage and cucumber into slices respectively; cross-section cherry tomato; cut pine willow bud.

3, cold zucchini shredded materials: 1 zucchini, 4 tablespoons of cube juice, 5 spoons of light soy sauce, green mustard spicy tube production steps:-wash zucchini, peel, cut off both ends. -use a wiper to scrub the zucchini into thin filaments and remove the flesh in the middle. -mix the green mustard, light soy sauce and mixed vegetable juice, sprinkle evenly on the shredded cucurbit and serve.

4. Steps: first, wash the broccoli and cut into small pieces, peel the carrots and cut into small pieces, and wash the corn kernels and set aside. Boil a pot of water and separate the broccoli, carrots and corn kernels. Remove and drain. Cool the oil in a hot pan, stir-fry minced garlic and stir-fry the fragrance, then add the beaten egg liquid, quickly stir-fry until the egg is set, serve and set aside.

5. If you want to feel full, salad is the best choice. on the one hand, lightly processed ingredients can retain the most nutrition and fiber, on the other hand, salad does not even need to fire, which is very convenient.

How to make a refreshing dish

1. Prepare shredded onion, shredded parsley, shredded potato, chili oil, prickly ash oil, sesame oil, salt and heat the oil. Deep-fried shredded potatoes until golden. Mix with three shreds, add a little salt, chili oil, sesame oil and prickly ash oil, and mix with vegetables in summer. Tip: the shredded potatoes must be soaked in clean water, or they may be fried into a ball of shredded potatoes.

2.-add 1 tablespoon of vinegar and salt to the pot after boiling, add lotus root slices, remove immediately after 1 minute, drain and set aside. -pour the lotus root slices into a bowl, add millet pepper, minced garlic, 1 tablespoon sesame, salt, 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, half tablespoon oyster sauce, right amount of barbecue powder, 1 tablespoon sugar, 1 tablespoon chili noodles, right amount of chicken essence, mix well. -finally, sprinkle with chives and parsley, pour in hot oil and saute until fragrant. Mix well.

3. First of all, use cold water to soak Tremella fuciformis, Tremella fuciformis foam time 20 minutes, fungus is also in advance of cold water bubble hair, fungus foam time 40 minutes.

4. The practice is simple: wash and scald the fungus, then tear it into small flowers; cut the fresh, juicy onions into shreds and mix them with the fungus. With a small amount of sugar, salt and 2:1 balsamic vinegar, raw and mixed juice, pour over the onion fungus, and then sprinkle with chopped peanuts to serve, after this preparation of onions, not only lost the spicy taste, but also crisp and refreshing, but also with a trace of sweetness, very delicious.

5. 1: mixed lettuce: raw materials: red and yellow sweet pepper, lettuce, chicken feather, chickpeas, purple cabbage: wash all the green vegetables and tear them directly into pieces of different sizes with your hands. Heat the salad oil 60%, add 1 dried pepper and saute until fragrant. Mix the salad oil at room temperature with the right amount of salt into the dish. Taste: this is a Chinese style "salad", refreshing is its most important feature.

6. Chrysanthemum chrysanthemum small mix vegetables, fresh and refreshing, simple to make, rich in nutrition. First, wash the chrysanthemum, cut it into pieces of suitable size, add a little salt and marinate for 10 minutes. This step is to remove excess moisture from vegetables and at the same time make them taste better. Next, prepare a cucumber, peel it and use a plane to make a roll, which is not only beautiful but also increases the texture. The crispness of cucumber and the freshness and tenderness of Artemisia annua complement each other.