Hidden in the spring “natural penicillin”!5 household practices, increase physical strength, proper season

2022-05-03 0 By

Spring is the season for colds.The weather is like a little doll’s face, say change change!So in the spring to eat more, “anti-inflammatory sterilization cold” vegetables, enhance resistance, the body is healthier.As we all know, the cold to hit penicillin, because penicillin can be antibacterial sterilization.And this vegetable, known as “natural penicillin”!It can be seen everywhere in the fields. Now it is the season. Many people do not know how to eat it.1. Prepare the ingredients, clean garlic shoots, 4 eggs and 2 hams.Cut the garlic shoots into sections and place the stems and leaves in separate bowls.Slice the ham, put the egg into the bowl, add 2 grams of salt, 1 grams of chicken essence, 1 grams of pepper to fishy.Stir with chopsticks, add garlic leaves and mix well.2. Start cooking with oil in the wok. Pour out the hot oil and add the cold oil.Add the ham and stir-fry for a while. When the ham is fragrant and browned, add the garlic stalks, turn to medium heat and stir-fry quickly for 30 seconds.Add a little salt to the base, stir fry well, then pan.Stir the garlic and ham into the egg mixture and set aside.3. The pot and then burn oil oil temperature into 60 hot, the garlic eggs into the pot.Bring to a low heat and fry. Once set on one side, turn over and fry the other side.When the eggs are all set and golden brown.Quickly stir-fry the eggs with a spoon and serve them on a plate.Two, the essence of Sichuan cuisine, is not mapo tofu, spicy chicken, but twice-cooked pork?Next, we are going to make this sichuan soul twice-cooked pork.1. Prepare a piece of streaky pork, cut it into small pieces and boil it first.Cold water the pork belly pot, put a little cooking wine to the fishy, put a little salt to boil the blood of the pork belly, after the water opens, hit the floating foam, turn to a small fire for 10 minutes, you can gently poke through with chopsticks.After cooling, cut into about 2 mm of meat, must not cut thick, or it will be greasy.2. Prepare the garnish, wash the garlic leaves into sections, cut the stem into slices with a diagonal knife, cut the ginger into slices, cut the scallion into slices with a diagonal knife, and then grab a few dried chilies for later use.Heat the oil skillet first, then pour out the hot oil and add the cold oil to avoid the pork belly sticking to the wok. Then put the cut pork belly into the wok and stir fry for about 2 minutes to stir out the fat. After the pork belly is fragrant, pour in a little dark soy sauce to color, add two tablespoons of bean paste and stir fry evenly.Add spring onion, ginger and pepper, stir fry for a few times with a low fire to burst the fragrance, pour in an appropriate amount of water from the edge of the pot, pour a little cooking wine to remove the fishy, simmer for 2 minutes with a low heat, let the meat slices absorb the taste of the soup, add 2 grams of salt, 1 gram of chicken powder to taste.Add the garlic stalks to stir-fry, and then put the garlic leaves to stir-fry for 10 seconds. After smelling the aroma of the garlic shoots, you can put them out of the pot and put them on the plate.1. Prepare ingredients 4 century eggs, steam in a pot for 5 minutes.After steaming, prepare a small piece of pork belly, chop into minced meat.Cut a piece of ginger into ginger, garlic into a few pieces of garlic, put in a basin and then grab 5 grams of black beans.2 garlic seedlings cut into small sections into the basin, a small section of red pepper to seed after cutting into red pepper grains.The steamed preserved eggs are removed after being shaken with cold water and then cut into small pieces of the same size with a knife.Pour out the hot oil and add the cold oil. First pour in the minced meat and stir fry it quickly to break it up. Put the cold oil into the pot without worrying about sticking to the pot.Stir fry the minced meat until fragrant, grab a few dried chilies, pour in the chopped ginger and garlic, stir fry until fragrant, pour in the preserved egg, simply turn it over a few times and start to season, add 2 grams of salt, 1 grams of pepper, add in the garlic and red pepper and continue to stir fry the seasoning.The garlic sprouts are medium ripe and ready to serve.Look, smell and taste, meat meat, eggs eggs, from a distance greedy people, taste better.1. Prepare two abalone eryngii mushrooms, wash them and cut them into strips.Small handful of green garlic shoots, cut diagonally into sections.Thinly slice two pieces of garlic, thinly slice ginger, grab a handful of dried chillies and add a spoonful of bean paste.2. Heat the oil in a wok until it is 50% hot. Add the pleurotus eryngii mushrooms and deep-fry them quickly for 30 seconds.Leave the bottom oil in the wok, add the green onion and ginger, stir fry the red oil of the bean sauce, add the fried eryngo mushroom, turn it over quickly, then add a spoonful of light soy sauce, turn it over well.3. Start seasoning 2 grams of chicken powder, 1 grams of pepper, 2 grams of salt, quickly turn the seasoning evenly open, add red pepper and garlic, garlic do not have to fry too long, just turn a few times, 3 layers of cooked can be out of the pot and plate.Five, 1. Prepare ingredients beef 350 grams, cut into uniform slices, beef tenderloin is the best choice, no fascia, soft and tender meat, the top knife cut out of the beef is more smooth, easier to chew.A small piece of ginger, cut into lozenge slices, a few garlic, cut into slices, pickled pepper two, cut into circles, all in the same basin.Clean a piece of garlic, diagonal knife cut into sections, red pepper, cut into a wide strip, add color to the dish.2. Marinating the beef, add 5 grams of bean paste, 2 grams of salt, 2 grams of chicken powder, 1 grams of pepper, a little fresh sugar, 5 grams of cooking wine to remove the fishy, grab and mix evenly, so that the beef absorbs the sauce into the flavor.Add 10 grams of vegetable oil to trap the moisture in the beef for a smoother texture.Mix well and let stand for 15 minutes.3. Start cooking on medium heat, shaking the wok continuously, using a spoon to loosen the beef, stir-fry until the spices are fragrant.After the beef changes color, pour into the cut garlic, drench light soy sauce 5 grams, beef after marinated has entered the flavor, do not need to add seasoning, turn the fire, quickly toss the pan, garlic seedlings broken raw, can be out of the pot.Hidden in the spring “natural penicillin”!Eat 1 times a week, improve physical fitness and prevent cold, now the season.Do not hesitate to meet!(First Food Editor: Happy)