Lentils in ginger juice(jiang zhi bian dou )

Ginger lentils method:

Raw materials for making ginger lentils:

250 grams of fresh lentils and 50 grams of ginger.

Ingredients for making ginger lentils:

1 g refined salt, 10 g zanthoxylum oil.

Processing steps of ginger lentils:

1. Pinch both ends and tendons of lentils and rinse them with clean water. Scrape off the skin of ginger, wash with water and cut into fine powder.

2. Pour clear water into the pot, bring to a boil over high heat, put lentils into the pot to be cooked, remove them, put them into cold boiled water to be too cold, remove them and decant the water.

3. Put the ripened lentils into the container, add refined salt, sesame oil and ginger, stir well, marinate for 30 minutes, cut into 2-inch sections, yard them on the plate, then cut the remaining lentils into shreds, and yard the lace on the edge of the plate.

Lentils in ginger juice

Production process

1. Pinch both ends and tendons of lentils and rinse them with clean water. Scrape off the skin of ginger, wash with water and cut into fine powder.

2. Pour clear water into the pot, bring to a boil over high heat, put lentils into the pot to be cooked, remove them, put them into cold boiled water to be too cold, remove them and decant the water.

3. Put the ripened lentils into the container, add refined salt, sesame oil and ginger, stir well, marinate for 30 minutes, cut into 2-inch sections, yard them on the plate, then cut the remaining lentils into shreds, and yard the lace on the edge of the plate.

brief introduction

[dish taste] delicate fragrance

[food materials] bean products [raw materials]

Ingredients: 250g fresh lentils, 50g ginger.

Seasoning:

1 g refined salt, 10 g zanthoxylum oil.

Process tips

1. Lentils ripen in boiling water, the raw is poisonous; add a little alkali, the finished product is soft, tender and green.

2. Ginger juice, on the basis of salty and fresh, highlights the sour taste of vinegar and the spicy taste of ginger, which is the authentic flavor of Sichuan.

Taste of dishes

It is green in color, crisp and tender in texture, fragrant and refreshing. Smell it, tempt appetite; eat it, dispel cold, appetizer.

dietary nutrition

Lentils: lentils are rich in nutrients, including protein, fat, sugar, calcium, phosphorus, iron, food fiber, vitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid, cyanoside, tyrosinase, etc. Tumor patients should often eat lentils, which has a certain auxiliary therapeutic effect for tumor treatment. The content of vitamin B in lentil coat is very rich. In addition, there are phospholipids, sucrose, glucose. It is effective for deficiency of spleen and stomach, less food, loose stool, diarrhea and thirst in summer. But it must be noted that lentils must be cooked before eating, otherwise poisoning may occur.

Contain nutrients

·Calorie (390.33 kcal) · protein (15.55 g) · fat (16.21 g) · carbohydrate (56.87 g) · dietary fiber (11.34 g) · vitamin A (133.40 μ g) · carotene (801.00 μ g) · thiamine (0.22 mg) · riboflavin (0.39 mg) · niacin (5.28 mg) · vitamin C (66.20 mg) · vitamin E (11.48 mg) · calcium (216.85 mg) · phosphorus (328.74 mg) · sodium (2986.80 mg) · magnesium (210.12 mg) · iron (12.86 mg) · zinc (4.17 mg) · selenium (5.62 μ g) · copper (0.68 mg) · manganese (3.56 mg) · potassium (1100.49 mg) · iodine (11.00 μ g) · folic acid (4.50 μ g)

Lentils

Family name: Leguminosae

Annual twining herbs. Leaflet 3, terminal leaflet rhomboid broadly ovate, lateral leaflet oblique rhomboid broadly ovate, about 6-10 cm long, 4.5-10.5 cm wide, apex short pointed or acuminate, base broadly cuneate or nearly truncate, both sides with white pubescence along the vein. Inflorescence axillary; 2-4 flowers clustered on the node of inflorescence axis; 2 teeth on the upper part of the inflorescence are almost united, the other 3 teeth are nearly equal; corolla is white or purplish red, 2 appendages on both sides of the base of the flag petal; ovary has silky hair, base has gland, style near the top has white beard. Pods flat, falcate or semielliptic, 5-7 cm long; seeds 3-5, flat, oblong, white or purple black. The flowering and fruiting period is from July to September.

It is widely cultivated in Jiangsu and all over the country.

The dried white seed is named "white lentil", the seed coat is named "lentil coat", and the open flower is named "lentil flower". The function of douheyi is to remove dampness, eliminate heat and detoxify, strengthen spleen and stomach, and stop diarrhea and dysentery. Huaheyi can clear away heat and remove dampness, and treat dysentery and pus. The seed contains fatty oil, protein, carbohydrate, nicotinic acid, amino acid, vitamin A, C and alkaloid. According to the color of flower, lentil can be divided into red flower and white flower. The color of pod is green white, light green, pink and purplish red. At present, the main cultivated varieties are zihuaxiaobaibian, zhuxuebian, hongjinbian, baihuadabaibian and dadaoqibian.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Zhi Bian Dou