(a) Edible recipe purple porridge
Amaranth 150 grams, boiled juice to the residue, 60 grams of rice, porridge, one take.
Originated from the "Shou Qin's old book". This side takes purple leeks to clear away heat and detoxify and cure phlegm, with glutinous rice and stomach to adjust the middle. It is used as an adjunctive treatment for “pre- and post-natal Chibai†or as a hot and humid diarrhea.
(two) fried leeks
500 grams of leeks, stir-fried with oil, transferred to salt, vinegar, garlic (breaking, shredding), with the amount of food.
This dish can stomach and eat, and have detoxification to cure phlegm. For diarrhea, hot and humid diarrhea.
(3) Leek Lee Soup
60 grams of leeks and 100 grams of leeks. Shred, Shuijianbi, or on behalf of the tea.
Leek, amaranth can diuretic dehumidification, compatibility of two drugs can work together. For hot shower, urination or wet hot water swelling.
(d) Leek soup
[practice]: 400 grams of leeks, take the tender point to wash; pot of sesame oil, heat, into the leeks, stir fry for a moment, coupled with soup and simmer, cooked, wok into the bowl.
ã€Features】: This dish is light and cool, it can be used for two purposes. It is an ideal diet for patients with hot constipation.
(five) purple porridge
ã€Ingredients】: 150 grams of purple amaranth, 60 grams of rice.
[practice]: Wash the leek, chop it, put it into the pot, add the washed glutinous rice, add the appropriate amount of water and salt, and use the fire to cook.
ã€Features】: This porridge has the effect of heat-relief and anti-spasm. It is suitable for old age, poor physical activity, acute dysentery, and acute enteritis. Regular food can benefit the spleen and stomach, strong body.
(f) leek marinade
The fresh leek stems are fermented and marinated to produce leek marinade, commonly known as stinky tofu, and the longer the time of fermenting and marinating, the better the quality of the brine. After the bean curd is soaked in it, it becomes stinky tofu, which is tender and crisp inside and outside. Every place in the country has been planted. After growing up, it is more than 2 meters high. The water that comes out of the water after being fermented and marinated for six months is the leek juice.
(seven) Garlic leeks
[Materials]: leeks, garlic.
ã€practice】:
Divide the leeks from the tip of the steeple into small sections, remove the ribs, discard the old part, and wash. Garlic peeled and washed, cut into garlic;
Heat the pan over the cold oil and saute the garlic, and put it together.
Other foods can be softened and seasoned with salt.
(8) fried ham
[Material]: Leek, Hormel ham, Garlic Head
ã€practice】:
Ham is cut into silk;
Take the pan ignition oil, hot oil, add garlic, musk, pour the leek and stir fry, add salt, stir fry until the soup, then pour ham, chicken stir fry evenly, pan can be.
(9) Bamboo shoots and chicken
ã€Materials】: leeks, bamboo shoots, chicken breast, bean sprouts, red color pepper
[seasoning]: salt, green onion, ginger, garlic sauce
ã€practice】:
Wash and cut the leek and fly it out for use;
Bamboo shoot shreds and soy sprouts fly out for use;
Chicken breast shred, shredded red pepper, onion ginger and garlic mince;
Put the oil in the pot, chopped green onion, ginger and garlic, put it into the chicken breast, and add a little pork roast. Add the leeks, bamboo shoots, bean sprouts, red pepper, and put a little salt. Stir quickly and pan. can.
(10) Tofu Double Eggs
ã€Material】: Leeks, salted duck eggs, preserved eggs
ã€practice】:
Leek washed, pick good; tofu water rinse, cut into pieces;
Preserve shelled eggs and salted duck eggs and cut small pieces;
Garlic to clothing, wash and cut thin slices;
Put two tablespoons of oil in a hot pot, until the oil is hot, put ginger and garlic flakes until it is hot, add boiling water, add tofu, preserved eggs, and salted duck eggs. Cover and roll for 5 minutes.
Cook the oysters until soft, season with salt and serve.
(11) Soup with leeks
[Materials]: 1 jin of white leeks, 3 scallops, 1 salted egg, some lean meat, 1 broth, 2 garlic heads.
ã€practice】:
White leeks are clean and washed;
Put the oil in the pan, burst the yellow garlic head, fry the lean meat to the discoloration, pour into the soup, put the shredded scallops and chopped salty protein;
After the broth is boiled, turn off the broth, chop the yolk and try the salty, open the fire;
After the soup is rolled into the leeks, boil it soft, hook the glass, and clean the pan.
(twelve) fish dishes
[Material]: Fish 250 grams, 250 grams of leeks, 1/3 cup of canned corn, 1 onion, 1 ginger.
[Flavor]: 1 tablespoon of salt, starch, and wine.
ã€practice】:
Fresh fish cut nails, mixed with salt and starch to taste, chopped leeks and spare;
Pick up fries, fragrant onion, ginger, and alcohol. Add water to boil, stir in the fish, and boil the leeks and corn again, then boil them with starch water.
(13) Amaranth cake
ã€Materials】: amaranth, flour, salt, green onion, vegetable oil.
ã€practice】:
Wash chopped leeks and chop green onion;
Mix the flour into the leeks, do not add water, and use only a little flour;
Use a heated pan and apply vegetable oil;
When the oil in the frying pan becomes hot, pour the minced meat into a pan, scoop it, and compact it slightly. The discoloration of the surface of the pancakes will continue until the pan is over for about two minutes.
The garlic is poured into garlic and a little vinegar is added. The sesame oil is transferred into the garlic sauce and eaten with garlic sauce.
(fourteen) leek fish meal
[Materials]: 3 tablespoons rice, 1 tablespoon steamed fish or moderate, 1 or 2 leeks.
[production]:
After the fish is steamed (preferably choose the fish gills, because the fish gizzards have no young bones), pick out the fish flesh;
Wash the leeks, put them in boiling water, pick them up softly, and drip off the water;
Wash rice and add fresh water soaked in rice for 1 hour;
1 cup of water or a suitable amount, put it in a small bowl, roll it down, put down the rice and dip the rice in the water, roll it into a thick paste of rotten rice, stir it down, mix it, boil it and mix it, and mix the fish with little salt. You can just roll it. When the temperature is appropriate, children can be fed.
(15) Marinated
Ingredients: Use seasonal mustard to require no aging of the petiole.
Ingredients: 100 kg of mustard, with 10 kg of salt, ginger, pepper, fennel, cloves, orange peel, aniseed 10 grams each.
Treatment: After harvesting fresh mustard, remove old roots and yellow leaves, wash them with clean water, dry them, and dry them for about 5 to 6 days. When salting, sprinkle a layer of salt on the bottom of the jar, then cut the mustard down and put a layer of salt on it. Press the rock after the tank is full. Fill the dish with as little space as possible. After the first cylinder entry, the cylinder should be inverted within 24 hours, once again on the 3rd day, once after 1 week, and then stored in the shade for about 20 days. Marinated to yellow-green, fresh and salty, with lactic acid taste.
Processing: According to the ratio of 1:3 of pickles and water, soaking and salting, remove and bag, filter, remove impurities, cut and shape. Then, the spices are digested, filtered, mixed with the pickled cabbage blanks, mixed evenly, packed in small quantities according to the amount, and vacuum-sealed. After being heat-sterilized, the spices are cooled and air-dried and packed into storage.
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