Green wild "fresh" trace(lv ye xian zong )

Green wild "fresh" trace

Introduction:

"This dish is inspired by the lotus chicken rot, but the ingredients are more complex and the finished product is more beautiful. Many vegetables with high nutritional value are used, such as broccoli, asparagus, carrot, Pleurotus eryngii, black fungus, celery, etc. Broccoli is rich in nutrients, including protein, carbohydrate, fat, minerals, vitamin C and carotene. Asparagus is one of the world's top ten famous dishes, also known as asparagus. Asparagus is known as the "king of vegetables" in the international market. Asparagus is rich in a variety of amino acids, proteins and vitamins. Its content is higher than that of common fruits and vegetables, especially asparagine and trace elements such as selenium, molybdenum, chromium and manganese in asparagus. Asparagus has the effect of regulating body metabolism and improving body immunity. Asparagus is effective in treating hypertension, heart disease, leukemia, blood cancer, edema and bladder cancer Cystitis and other prevention and treatment, has a strong inhibitory effect and pharmacological effect. Carrot and celery are the top ten health preserving dishes in winter recommended by traditional Chinese medicine. Features: fresh and tender taste, rich nutrition, beautiful finished products. Suitable for most people. I think the name is also very good. "

Production steps:

Step 1: Asparagus, asparagus and carrot.

Step 2: raw materials: Pleurotus eryngii and fresh Lentinus edodes.

Step 3: broccoli and black fungus.

Step 4: chop the bamboo shoots, mushrooms, celery, black fungus and carrot. (about 30g each)

Step 5: add minced green onion and ginger into minced pork.

Step 6: add appropriate amount of salt, 50 grams of raw powder, chicken essence and one egg.

Step 7: stir vigorously in one direction.

Step 8: remove the roots of asparagus, set aside about 3-inch segments, and cut carrot and Pleurotus eryngii into 3-inch thick strips.

Step 9: as shown in the picture: wrap the middle part of carrot strips and Pleurotus eryngii strips with mashed meat, as well as 3 asparagus in groups.

Step 10: steam in the steamer for 10 minutes.

Step 11: remove the roots of broccoli, break it into small pieces, wash it, boil it in salted water for 2 minutes, remove and drain.

Step 12: take a large plate and stack the blanched broccoli in the middle.

Step 13: add proper amount of boiling water into the pot, add a little salt, add starch and thicken to form sauce.

Step 14: place the steamed meat sticks around the broccoli and pour in the sauce.

Materials required:

Pork stuffing: 500g

Broccoli: 1

Carrot: 1

Pleurotus eryngii: 2

Auricularia auricula: right amount

Asparagus: moderate

Winter bamboo shoots: moderate

Lentinus edodes: right amount

Egg: 1

Celery: moderate

Salt: right amount

Chicken essence: appropriate amount

Raw meal: 60g

Soup: right amount

Precautions: 1. Blanch broccoli in boiling water with salt, it will be green without discoloration. 2. Blanch the asparagus with salted boiled water. The color of the steamed asparagus will be better.

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Lv Ye Xian Zong