Green Shield in autumn and winter(qiu dong lv dun suan xiang xian bei chao ru ge )

Green Shield in autumn and winter

Introduction:

"Autumn and Winter Green Shield" -- "stir fried pigeon with fresh scallops and garlic" (named after the original on November 19), "autumn and Winter Green Shield" is a very common green rhizome vegetable, which is used to prevent infectious diseases such as influenza and enteritis in autumn and winter when the seasons change A series of healthy dishes. Cooking methods: 1. Stir green onion and ginger slices with prickly ash oil until fragrant, add mustard and carrot to stir fry until six mature, and set aside; 2. Heat the crude oil pan, add the pigeon made of pulp, stir fry until six mature, add garlic, mustard and carrot, pour in proper amount of fresh shellfish, white granulated sugar and water, stir fry over high fire, add sauce, sauce, thicken and set aside. Features: 1. [autumn and winter green shield] - stir fried pigeon with fresh scallops and garlic is based on the cooking method of "stir fried chicken" in Pudong, Shanghai. The ingredients of the dish are ordinary, simple and fast, pure in taste, healthy in nutrition, natural and affordable in style, close to people's life; 2. The ingredients are reasonable, balanced in nutrition, simple in cooking, complete in color, fragrance and shape, and the dish name is appropriate; 3. [autumn and winter green shield] 】---"Stir fried pigeon with fresh scallop with garlic" can prevent and reduce the infection rate of epidemic diseases when it is eaten in autumn and winter. Nutritional value: the meat of pigeon is salty, flat and non-toxic; it can nourish the liver and kidney, Nourish Qi and blood, support poison and discharge pus; it can be used to treat ulcers, chronic diseases and thirst. Often eat can make the body strong, Qingfei SHUNQI. "Garlic sterilization"

Production steps:

Step 1: select about 400g frozen pigeon, remove viscera and wash blood after freezing.

Step 2: cut the pigeon into inch pieces.

Step 3: add onion, ginger, salt, cooking wine, fresh shellfish sauce and pepper powder to make about 20 minutes.

Step 4: add proper amount of dry starch.

Step 5: wake up about 5 minutes after filling.

Step 6: soak the stem of Brassica juncea with water and wash it.

Step 7: wash the carrot and cut it into 5 cm long strips with a knife.

Step 8: select the white part of garlic root, loosen it with a knife and cut it into inch sections.

Step 9: stack the processed ingredients in the side dish plate.

Step 10: pour oil into the pan, add scallion and ginger, and fry with slow fire until fragrant.

Step 11: add mustard and carrots, stir fry until six ripe.

Step 12: set aside the stir fried ingredients.

Step 13: after the hot oil pan is removed from the heat (do not stick the pan, stand by and remove the heat), add the pigeon made from the slurry.

Step 14: stir fry the pigeons until they are mature.

Step 15: when pigeon six is ripe, add mustard, carrot and garlic, pour in proper amount of fresh shellfish, sugar and water and stir fry for a while.

Step 16: sauce and thicken with high heat, then put it on the plate.

Step 17: [autumn and winter green shield] - picture of the finished dish of stir fried pigeon with fresh scallops and garlic.

Step 18: [autumn and winter green shield] - the finished product of fried pigeon with fresh scallops and garlic.

Materials required:

Pigeon: 1 400g

Garlic seedling: 60g

Stem of Brassica juncea: 150g

Carrot: 60g

Stem of Brassica juncea: 150g

Scallion: 3

Ginger: 5g

Salt: with taste

Cooking wine: 20ml

Fresh shellfish sauce: 30ml

Soy sauce: 10ml

White granulated sugar: with taste

Pepper: 2G

Starch: a little

MSG: with taste

Zanthoxylum oil: About 30ml

Note: warm tips: garlic seedling is rich in vitamin C, which can significantly reduce blood lipid, prevent coronary heart disease and arteriosclerosis, and prevent thrombosis. It can protect the liver, induce the activity of liver cell detoxification enzyme, and block the synthesis of nitrosamine carcinogens, so as to prevent the occurrence of cancer. Garlic seedling capsaicin, its bactericidal ability can reach one tenth of penicillin, has a good killing effect on pathogenic bacteria and parasites, can play a role in preventing influenza, preventing wound infection and anthelmintic effect. Cooking points: do not cook too rotten, in order to avoid capsaicin is destroyed, reduce bactericidal effect. Note: people with poor digestive function should eat less. Excessive consumption can affect vision. People with liver disease who eat too much can cause liver dysfunction.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Qiu Dong Lv Dun Suan Xiang Xian Bei Chao Ru Ge