Let the table have more healthy vegetables in spring
Introduction:
"As the saying goes, the plan of a year lies in spring. Therefore, we should do a good job in health care in spring to lay a good foundation for a year's health. Green leafy vegetables in spring are especially fresh, so we should eat more seasonal vegetables to achieve better health effect. It is windy and dusty in spring. The climate is dry. If you eat more black fungus, you can replenish qi, moisten lung, nourish yin and moisten dryness. Originally, this dumpling is the most refreshing with cabbage and black fungus stuffing, but my family has no meat to eat, so I can only add meat stuffing, but it's really delicious with some meat. "
Production steps:
Materials required:
Flour: right amount
Spinach: a handful
Cabbage: a handful
Auricularia auricula: right amount
Meat stuffing: right amount
Salt: right amount
Chinese prickly ash noodles: right amount
Vegetable oil: right amount
Scallion: right amount
Seafood sauce: small amount
MSG: small amount
Sesame oil: small amount
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: light
Chinese PinYin : Rang Can Zhuo Duo Dian Chun Ji Yang Sheng Shu Cai Xiao Bai Cai Mu Er Fei Cui Jiao Zi
Let the table have more healthy vegetables in spring
Fried bamboo shoots with sliced meat. Rou Pian Chao Sun
Fried eggs with water bamboo. Jiao Bai Chao Dan
Stir fried Pleurotus eryngii with soy sauce. Xiao Chao Jiang Xiang Xing Bao Gu
Braised fish glue with pickled cabbage. Suan Cai Men Mi Yu Jiao
Pickled radish slices. Jia Chang Yan Cai Zhi Jiang Luo Bo Pian
Fried noodles with sausage and green vegetables. La Chang Qing Cai Chao Mian
Porphyra, fish, egg and rice dumpling. Zi Cai Yu Rong Dan Bao Fan Bian Dang