Day: April 2, 2026

How to make Stir-fried Soybeans? Teach you detailed steps! – Authoritative Article

From: https://www.diseasewiki.com

How to make Stir-fried Soybeans? Teach you detailed steps!

Soybeans are a food that everyone has definitely eaten. In addition to eating them directly, stir-fried soybeans are also a very good way to enjoy them. Among the various nutrients contained in soybeans, the content of dietary fiber is the highest, so it is very beneficial to human health. Some people even call soybeans the ‘champion of dietary fiber’ in vegetables, so people in urgent need of fiber supplementation should definitely not miss this delicious dish.

One, How to make Stir-fried Soybeans

Ingredients

Soybeans as desired

Mi椒 as desired

Soy sauce as needed

Salt as needed

Method

1. Remove the skin of the soybeans, rub off the surface membrane, drain, and mix with the chopped small chili peppers.

2. Heat the pan with cold oil, add the soybeans and chili peppers when the oil is hot, and stir-fry simply. Add the amount of water that was used to soak the soybeans.

3. Add a moderate amount of soy sauce, stir-fry a few times, then open the lid and wait for the water to almost evaporate. Add salt and stir-fry a few times, then remove from heat.

Two, Stir-fried Soybeans/More Methods

1. Wash the purchased soybeans with a net basket and set them aside.

2. Wash the prepared scallions, cut them into segments, and set them aside.

3. Wash the garlic, cut it, and set it aside.

4. Remove the wok, heat the pan with cold oil, and add garlic and soybeans together, then stir-fry.

5. Add green peppers when the soybeans start to change color.

6. Continue to stir-fry continuously.

7. Add chicken essence and a little water, and cook for a while.

8. After cooking, add scallions for flavoring and serve on a plate.

Tips

1. Do not overcook the soybeans, or they will not be tasty.

2. Add some scallions for flavoring to enhance the aroma of the soybeans.

Three, Stir-fried Soybeans

1. Peel the soybeans, remove the particles, wash and drain.

2. Cut the garlic into fine ends and slice the dried red peppers.

3. Heat a pan and add oil, then sauté minced garlic and red pepper.

4. Add the soybean particles and stir-fry.

5. Add clear water to cover the soybean particles and boil over high heat.

6. Add five-spice powder.

7. After the water in the pot is completely absorbed by the soybean particles, add salt and chicken powder, and then remove from heat and serve on a plate.

How to make dried bean curd steamed pork? This is the best way to eat! – Authoritative article

From: https://www.diseasewiki.com

How to make dried bean curd steamed pork? This is the best way to eat!

Dried bean curd steamed pork is a very famous dish, which has the characteristics of complete color, aroma, and taste. The dried bean curd steamed pork tastes soft and has a strong aroma, and is rich in nutrition. According to food experts, there are now several popular dried bean curd steamed pork with unique local characteristics all over the country, and the taste of each place is different, and the steps are also different. Below are the most popular several methods.

One, How to make dried bean curd steamed pork

Main material

500g pork

Ingredients

Appropriate amount of oil

Appropriate amount of dried bean curd

Appropriate amount of garlic

Appropriate amount of soy sauce

Appropriate amount of cooking wine

Appropriate amount of sugar

Preparation steps

1. Dried bean curd, pork, oil, salt, soy sauce, garlic, sugar, cooking wine. The best choice of pork is pork belly or ribs.

2. Chop the garlic and dried bean curd together.

3. Cut the pork into larger pieces, mix with garlic, dried bean curd, cooking wine, soy sauce, sugar, oil, and let it marinate for about half an hour to flavor.

4. Place the marinated pork in a clay pot, as we are in a hurry this time, we use a pressure cooker. If you have time, simmer the meat in a clay pot over low heat until it is soft and tender, which is even better. Cover the clay pot with a lid and place it in the pressure cooker, then bring it to a boil over high heat.

6. Boil over high heat and then reduce to medium heat.

7. Pressure cook for 20 minutes. Open the lid after reducing the pressure and remove it.

8. The dried bean curd steamed pork is fragrant all over the room.

Tips

1. Adding a little oil when marinating the meat can eliminate the smell of the meat.

2. Simmer directly in a clay pot over low heat for a more delicious taste.

Two, Steps for making dried bean curd steamed pork

1. After washing the three-layer pork belly (with skin) with water, blanch it again to remove impurities and foam!

2. Add water to a stew pot or pressure cooker, place the boiled whole pork belly, scallion slices, ginger slices, star anise, water level above the pork belly pieces, bring to a boil over high heat, then reduce to medium heat and simmer until the meat pieces are soft and tender (can be pierced with chopsticks to the meat pieces). The softer the meat, the better the taste, and it will not be greasy! After boiling, cut into thin slices and serve on a plate!

3. After cutting, sprinkle the prepared dried bean curd (available in supermarkets, vacuum-packed), chopped scallions, a little three spices, appropriate amount of soy sauce, place in a steamer, steam for ten minutes to flavor!

4. After boiling, add an appropriate amount of monosodium glutamate and mix up and down! The taste is very delicious, not greasy! Try it now!

Tips

The pork must be selected with three layers of fat, as this is the only way to achieve an excellent taste. Lean meat such as tenderloin or rump meat cannot achieve the same taste and effect!

Three, Dried bean curd pork

Materials

250 grams of skin-on pork belly, 75 grams of dried bean curd, 5 scallion segments, 15 grams of ginger strips. Seasonings: 10 grams of soy sauce, appropriate amount of salt, 15 grams of cooking wine, a little monosodium glutamate, appropriate amount of sugar, appropriate amount of fresh soup.

Method

1. Clean the skin-on pork belly and place it in a pot, cook over medium heat until it is six degrees of doneness and then remove.

2. Cut the meat into slices 1 cm wide and 4 cm long, place them in a bowl, add dried bean curd, scallion slices, ginger strips, and all the seasonings, steam for about 30 minutes and then remove. Wait until it cools and becomes solid, then cut into slices and serve on a plate.

How to make fermented black bean duck? This way is delicious and nutritious! – Official article

From: https://www.diseasewiki.com

How to make fermented black bean duck? This way is delicious and nutritious!

Duck meat is also a type of meat that people eat a lot. Duck meat is rich in vitamin E and B vitamins, and has always been a good anti-aging product. It is worth mentioning that eating duck meat can effectively prevent beriberi and also has the effect of protecting the heart. Therefore, everyone should eat more duck meat. Today’s introduced dish is fermented black bean duck.

One: How to make fermented black bean duck

Ingredients: 200g roasted duck breast meat, 100g green and red peppers, 25g scallion strips, 50g fermented black bean paste, 150g hand-made noodles, minced garlic, fine salt, soy sauce, sugar, vinegar, sesame paste, roasted sesame seeds, chili oil, Sichuan pepper oil, sesame oil, vegetable oil, as needed.

1. Cut the roasted duck breast meat into thick strips; cut half of the green and red peppers into thick strips, and the other half into thin strips, soak the thin strips in water for a moment;

2. Boil the hand-made noodles in boiling water, remove and place in a serving dish, mix with sesame oil, and cool.

3. Mix the cold hand-made noodles with fine salt, soy sauce, sugar, vinegar, sesame paste, minced garlic, chili oil, and Sichuan pepper oil to flavor, then sprinkle with roasted sesame seeds.

4. Heat a clean pot, add vegetable oil, and fry the duck slices slightly, then remove and set aside.

5. Keep the bottom oil in the pot, add minced garlic and fermented black bean paste, and stir-fry.

6. Add finely shredded green and red peppers and stir-fry, then add fried duck slices and stir-fry evenly.

7. Transfer to a large round plate, then arrange the mixed noodles around it, sprinkle with finely shredded green and red peppers, and scallion strips, and it’s ready.

Two: Method Two:

Ingredients: one-fourth of a local duck, spicy fermented black bean sauce, ginger, cooking wine, scallion, garlic, oil, salt, dark soy sauce, soy sauce, oyster sauce, as needed.

1. Do not add oil to the pot, add the washed duck meat, and stir-fry to dry the moisture, until a little oil is released.

2. Place the duck meat in a plate, heat oil in the pot, and add ginger, garlic, and scallion slices to sizzle.

3. Add the duck meat to the pot and stir-fry, then add salt, cooking wine, and dark soy sauce to stir-fry until the color is even.

4. Add warm water that covers the duck meat. Boil the water over high heat, then reduce to medium heat slightly, and boil for half an hour.

5. Stir-fry the fermented black bean paste after boiling for 20 minutes.

6. Add soy sauce before serving, stir-fry the spicy fermented black bean sauce, and it’s ready.

Tip:

1. You can add a little less salt because oyster sauce and fermented black bean paste are both salty.

2. Do not add cold water when boiling the duck, or the meat will shrink.

Three: Method Three:

Ingredients: half a duck, 1 onion, 1 large piece of ginger, 6 cloves of garlic, 3-4 spoons of fermented black bean paste, 1 small spoon of salt, 3 spoons of soy sauce, 4 spoons of cooking wine, 1 small spoon of sugar.

1. Cut the duck into small pieces, wash it clean until the water is clear, and drain the water.

2. Peel the onion, slice it, and remove the core; slice the ginger; peel the garlic head.

3. Pour a large amount of oil into the pot, heat it up, add the duck, and fry until it changes color, then remove and drain the oil.

4. Add the core of the onion, ginger slices, and garlic head to the wok to sizzle.

5. Add the duck and stir-fry over small and medium heat until a large amount of duck fat is released, then add salt, soy sauce, and sugar to stir-fry the duck meat until evenly colored.

6. Continue to stir-fry with small and medium heat, adding cooking wine as needed to prevent burning, and toss in onion slices just before serving.

What are the methods and ingredients for making dog meat soup? – Official article

From: https://www.diseasewiki.com

What are the methods and ingredients for making dog meat soup?

Dog meat actually has a good nourishing and invigorating effect, especially for male friends. Dog meat is indeed beneficial to the body, but there are various cooking methods for dog meat, and dog meat soup is one of them. How to make dog meat soup and the use of various ingredients can be referred to in the following methods.

Method one:

Ingredients: Appropriate amount of dog meat, appropriate amount of dog meat broth, appropriate amount of leeks, appropriate amount of suzi leaves, appropriate amount of suzi, appropriate amount of fern, appropriate amount of scallions, appropriate amount of onions, appropriate amount of cooking oil, appropriate amount of monosodium glutamate, appropriate amount of soy paste, appropriate amount of beef powder, appropriate amount of coarse and fine chili powder, and appropriate amount of ginger.

1. First, clean the dog meat, rinse it, and then place it in a pressure cooker with scallions, ginger, and soy paste to cook for half an hour in advance.

2. Next, prepare the sauce. Turn on the stove, heat the pot, add a moderate amount of cooking oil, add coarse and fine chili powder and stir-fry until fragrant, then add finely chopped scallions and chopped onions, continue to stir-fry until fragrant, then add a moderate amount of dog meat broth, beef powder, monosodium glutamate, minced ginger, soy paste, and ground suzi.

3. Cut the cooked dog meat into slices, cut the leeks, scallions, and fern into small segments, and cook them with a moderate amount of dog meat broth and the prepared sauce to taste.

Method two:

Ingredients: 1000 grams of dog meat, 100 grams of eggs, 100 grams of coriander, 100 grams of scallions, 100 grams of chili powder, 10 grams of pepper powder, 200 grams of soy sauce, 5 grams of salt, 10 grams of wasabi, 20 grams of pickled chive flowers, and 3 grams of monosodium glutamate.

1. Cut the dog meat (with bones) into 6 pieces, soak in cold water to bleed the blood, and then wash it clean.

2. Clean the dog meat and put it into a pot of boiling water, skim the foam when it boils, then skim the oil and place it in the pot.

3. Place the floating oil撇出的 from the pot of cooked dog meat into the bowl, when the oil is hot, add chili powder, fry until done, then pour it into the bowl to make the sauce.

4. Remove the meat after it is very well cooked (the original broth is still in the pot), take out the bones while it is hot, put the bones back into the pot, and then shred the cooked meat.

5. Wash the coriander, cut it into segments.

6. Add scallions, soy sauce, and pepper powder to the shredded meat, mix well, let it absorb the flavors, and then keep it warm in a hot place.

7. Place the shredded meat in a bowl, add a little coriander, pour in a moderate amount of sauce, then add the boiling broth, and finally pour in a moderate amount of egg yolk to complete.

8. The table is prepared with fine salt, soy sauce, wasabi, pickled chive flowers, chili powder, and monosodium glutamate, allowing diners to adjust the taste to their preference.

Have you remembered these methods for stir-fried winter melon with shrimp skin? – Authoritative Article

From: https://www.diseasewiki.com

Have you remembered these methods for stir-fried winter melon with shrimp skin?

Winter melon is a very healthy food that is also very inexpensive, so it is advisable to eat more of it regularly. People like to cook winter melon soup, but today I recommend another way of eating, which is stir-fried winter melon with shrimp skin. The combination of winter melon and shrimp skin is very clever, and this dish tastes very good while also retaining the nutritional value of the food. Let’s learn the detailed method below.

1. Method for making stir-fried winter melon with shrimp skin

Ingredients

Winter melon, shrimp skin.

Method

Step 1: Peel and slice the winter melon. When I was young, my family used to save the winter melon seeds and fry them as snacks. The medicinal value of winter melon seeds is very high, with the function of clearing the lungs and phlegm, and has no side effects. However, the seeds must be full and plump.

Step 2: Rinse the 2 yuan worth of shrimp skin from the supermarket with water, and prepare minced scallions, ginger, and garlic.

Step 3: Put two to three grains of Sichuan pepper in the pot when the oil is about eight degrees hot, then add scallions, ginger, and garlic to stir-fry until fragrant. Next, add the winter melon slices to the pot and stir-fry for about two minutes.

Step 4: Add a little less than half a bowl of water, a little salt, and cook the winter melon slightly soft over high heat. Then add the shrimp skin, mix and stir-fry, and sprinkle some chopped green onions before serving.

2. Steps for making stir-fried winter melon with shrimp skin

1. Peel and seed the winter melon and slice it for later use

2. Heat the pan and add oil, then add slices of winter melon

3. Stir-fry for two minutes

4. Stir-fry the shrimp skin after adding it

5. Add half a spoon of chicken essence and stir-fry for a few seconds

Tips

Shrimp skin itself has a salty taste, so no salt is needed

Cookware used: Frying pan

3. Nutritional Composition

Winter melon includes the flesh, pulp, and seeds, which are rich in high-nutrient ingredients such as protein, carbohydrates, vitamins, and mineral elements. The nutritional composition of winter melon varies slightly from place to place. Taking the winter melon produced in Guangdong, China as an example, every 100 grams of fresh winter melon contains 0.3 grams of protein, 1.8 grams of carbohydrates, 0.9 grams of dietary fiber, 65 mg of potassium, 0.2 mg of sodium, 14 mg of phosphorus, 5 mg of magnesium, 0.1 mg of iron, 27 mg of ascorbic acid, 0.02 mg of vitamin E, 0.01 mg of riboflavin, 0.01 mg of thiamine, and 0.2 mg of niacin.

The nutritional value of shrimp skin is very high. In terms of protein content, which is used to measure the level of nutritional value, every 100 grams of shrimp skin contains 39.3 grams, which is much higher than that of water products such as bighead carp, yellow croaker, prawns, mackerel, and pomfret, as well as meat products such as beef, pork, and chicken.

What are the effects of Tianqi Stewed Chicken? – Official articles

From: https://www.diseasewiki.com

What are the effects of Tianqi Stewed Chicken?

Many people like to make chicken soup at home to eat, as chicken soup has a good nourishing effect on the body. In the future, when making chicken soup, you can add Tianqi. This is a very precious Chinese medicine. Tianqi Stewed Chicken contains very precious nutrition, which not only tastes very good but also has many health benefits, such as effectively protecting the cardiovascular system and reducing swelling and pain, etc.

1. Nutritional value of Tianqi Stewed Chicken

Tianqi: Stops bleeding, resolves blood stasis, reduces swelling, and alleviates pain.

Cures hemoptysis, hematemesis, epistaxis, hematochezia, blood diarrhea, metrorrhagia, abdominal masses, postpartum syncope, lochia retention, blood stasis after a fall, bleeding from trauma, pain in boils, and swelling.

① The Compendium of Materia Medica: Stops bleeding, resolves blood stasis, and alleviates pain.

For golden blade arrow wounds, falls, and杖疮, bleeding not stopping, chew it into a paste and apply it, or grind it into powder and apply it, and the bleeding will stop.

Also for hemoptysis, epistaxis, hematochezia, blood diarrhea, metrorrhagia, menstrual irregularity, postpartum blood stasis, blood stasis, blood pain, red eyes, boils, tiger bites, and snakebites.

② The Herbal Explanation of Jade Pear: Harmonizes the camp and stops bleeding, promotes pulse and resolves blood stasis, resolves blood stasis and collects new blood.

All blood stasis after childbirth, during menstruation, after a fall, and boils can be resolved; all hemoptysis, epistaxis, metrorrhagia, incised wounds, and arrow injuries.

Tianqi has the effects of resolving stasis and stopping bleeding, reducing swelling and alleviating pain. It is mainly used for hemoptysis, hematemesis, epistaxis, hematochezia, metrorrhagia, bleeding from trauma, chest and abdominal lancinating pain, swelling and pain after a fall. The Compendium of Materia Medica says: ‘Tianqi stops bleeding, resolves blood stasis, and alleviates pain.’ The Herbal Explanation of Jade Pear says: ‘Tianqi harmonizes the camp and stops bleeding, promotes pulse and resolves blood stasis, resolves blood stasis and collects new blood.’

(1) Hemostatic (2) Antithrombotic (3) Promoting hematopoiesis (4) Effects on the cardiovascular system

(5) Anti-inflammatory (6) Hepatoprotective (7) Antitumor (8) Analgesic

2. Method

7. Tianqi should be chopped with a knife.

6. Chicken should be cut into slices in appropriate amounts.

5. Boil with low heat until the medicine flavor is strong.

4. Seasoning, just a little salt is enough.

3. What are the effects of Tianqi Stewed Chicken?

How to make Tianqi Stewed Chicken: 500 grams of chicken breast, 4 grams of Sanqi. Clean the chicken and grind Sanqi into powder. Boil the water with high heat, add the chicken and boil for 3 to 5 minutes, then remove the chicken and transfer it to a炖盅, stew on low heat until the chicken is tender. Add Sanqi (crushed) or Sanqi powder and a moderate amount of scallion, salt, and monosodium glutamate for seasoning and it is ready to eat.

The main effects of Tianqi Stewed Chicken: tonifying the spleen and kidneys, benefiting the Qi and blood, stopping bleeding and resolving stasis, nourishing the beauty and anti-aging, regulating the menstrual cycle, etc. Suitable for both the young and the old, it is a commonly used home health-preserving diet and the effect is even better when used for a long time. Especially, it is a rare delicacy for postpartum women to nourish blood and strengthen the body.

Can the skin of figs be eaten? Let the food expert answer! – Official article

From: https://www.diseasewiki.com

Can the skin of figs be eaten? Let the food expert answer!

Figs are a fruit that people like to eat very much. Figs have a high medicinal value, such as solving problems such as indigestion, decreased appetite, and insufficient breast milk in women. When people eat figs, they usually peel off the skin. In fact, the skin of figs can also be eaten, and the nourishing effect of the skin is also very good.

One, can the skin of figs be eaten

The skin of figs can be eaten.

Although the skin of figs is not very ideal in appearance, it is indeed edible. Whether it is fresh eating or brewing tea, there is no need to peel it off. Moreover, the skin contains a large amount of nutrients and has a very good nourishing effect.

Fresh figs are relatively fresh, with some white liquid left on the fruit peduncle. After picking figs, the white liquid on the fruit peduncle has a certain corrosive property. Eating it in large quantities can easily cause oral allergies. The skin of figs can be eaten, but it is best to wash it before eating.

Two, what are the benefits of eating fig skin

Delay aging

The outer skin of figs turns purple-red after ripening, mainly due to the presence of a certain amount of anthocyanins in the fig skin. This substance is known as the seventh major nutrient and is a powerful antioxidant. After eating, it can help clear free radicals in the body and alleviate cell aging, which is the best for skin beauty and health.

Prevent and treat constipation

The skin of figs contains a lot of fiber, including rough fiber, hemicellulose, and a small amount of dietary fiber. These fibers are difficult to digest in the body and have the effect of water absorption and expansion, which has a strong stimulating effect on the gastrointestinal tract. It can stimulate peristalsis and promote defecation, which can prevent and treat constipation.

Three, how to eat fig skin best

Raw eating.

The raw eating of fig skin is the best for nourishing after maturity, as it can retain anthocyanins to the maximum extent, enhance the nutritional value of figs, and taste sweet and delicious, which is very suitable for eating as a dessert.

Four, precautions for eating fig skin

Although the skin of figs can be eaten and has high nutritional value, this fruit is easily contaminated by fungi and insects after ripening. Therefore, it needs to be soaked and washed thoroughly before eating.

The skin of figs should not be eaten in large quantities as it contains a lot of lignin and cellulose, which are difficult to digest. Eating too much can cause symptoms such as bloating and indigestion.

Will taking Sanqi powder cause heat syndrome? The authoritative doctor answered this! – Authoritative article

From: https://www.diseasewiki.com

Will taking Sanqi powder cause heat syndrome? The authoritative doctor answered this!

Sanqi powder has many benefits for the body and can treat a variety of diseases, so it is consumed more and more widely. However, some people worry about experiencing heat syndrome after taking Sanqi powder. Here, we clarify that Sanqi powder is not hot in nature, its nature is mild, so it will not cause heat syndrome, but it is essential to master the correct way of consumption.

First, will taking Sanqi powder cause heat syndrome?

Sanqi powder will not cause heat syndrome.

Sanqi is slightly warm in nature and will not cause heat syndrome when consumed normally. Currently, there are two ways to consume Sanqi: raw and cooked. Due to different methods of consumption, raw Sanqi powder will not cause heat syndrome, but cooked Sanqi powder often paired with other meats may cause heat syndrome.

Reasons why some people experience heat syndrome after taking Sanqi powder

Some people may also experience heat syndrome after taking raw Sanqi powder. In fact, this has little to do with Sanqi powder. It is mainly because these people have serious Qi and blood deficiency and belong to a hot constitution. Due to their weakened Qi and blood, there is a certain amount of虚fire (deficient fire) in their bodies. After consuming the neutral Sanqi powder, they may show symptoms of heat syndrome.

Second, how to prevent heat syndrome after taking Sanqi powder

Generally speaking, it will not cause heat syndrome if Sanqi powder is not taken in large quantities frequently. If you are afraid of heat syndrome, you can add it to food for consumption to avoid this problem. For example, eating Sanqi powder stewed with duck, chicken, or spareribs are all acceptable, which is less likely to cause heat syndrome. In addition, people with a hot constitution and Qi and blood deficiency should eat Sanqi powder as little as possible and eat it raw. It is best not to exceed 3g per day.

Sanqi powder is a powerful tonic, but everyone should use the appropriate method for themselves when taking Sanqi powder. Taking Sanqi powder in an inappropriate way may not achieve the expected effect. People with weak constitutions should be cautious before taking Sanqi powder, and those with weakened Qi and blood may experience heat syndrome when taking Sanqi powder regularly.

Three, how to store Sanqi powder

Pest prevention storage

The storage of Sanqi powder mainly needs to consider two aspects: pest prevention and dampness prevention. Sanqi powder contains a lot of sugar, and it is a sweet-tasting medicinal herb. Many insects have a special fondness for sweet foods and herbs. Therefore, Sanqi powder should be sealed and stored with Sichuan pepper, tangerine peel, asarum, and other herbs and ingredients. Moreover, the amount of these herbs and ingredients must be greater than that of Sanqi powder to ensure the pest prevention effect.

Dampness prevention storage

Since Sanqi powder has been processed into a powder, it is prone to dampness. Therefore, Sanqi powder should never be stored in the refrigerator to avoid dampness.

It is recommended to store Sanqi powder in a sealed plastic bag and place it in a dry and shaded place.

Sun protection storage

The powder of Sanqi is different from other Chinese herbs. Many Chinese herbs can be directly exposed to the sun for several hours when they are damp, and their efficacy will not be affected. However, Sanqi powder cannot be directly exposed to the sun, and excessive exposure to the sun will cause the loss of many volatile oils in Sanqi, severely affecting its efficacy.

What are the most authentic ways to make flavored eggplants? – Authority article

From: https://www.diseasewiki.com

What are the most authentic ways to make flavored eggplants?

The unique flavor of flavored eggplants is a major characteristic, but as we all know, many people do not pay attention to or understand the making of these flavored eggplants. If you want to enjoy these delicious foods, you can check out the methods introduced in the following text.

One, main ingredient: tender eggplants

Ingredients: starch, oil, soy sauce, dried chili slices, sugar, cilantro, Sichuan peppercorns, ginger juice, chopped garlic

Production process:

12. Wash the eggplants, cut them into 4cm long strips, 1cm wide, and coat them with starch (cornstarch works best).

11. In the pot, add oil to about 60-70 degrees, put the eggplant strips in one by one, fry until golden yellow, then pour out and drain the oil.

10. In the pot, add oil and heat it. Add Sichuan peppercorns, chopped garlic, dried chili slices, sugar, soy sauce, then add the fried eggplant strips and cilantro, toss a few times, and serve.

Two, the method:

8. Wash the potatoes and eggplants, steam them; dice the tomatoes and sauté the mushrooms into pieces for later use.

7. Mash the steamed eggplants and potatoes, but avoid mashing them into a paste. Then, mix in sautéed mushrooms, diced tomatoes, and other seasonings, and blend well. It tastes even better when chilled in the refrigerator.

Three, the method:

Main ingredients: eggplants, shredded green and red peppers

Supplementary ingredients: cilantro pieces, chopped garlic, roasted sesame seeds, Sichuan peppercorns, dried chili slices, aged vinegar, Weidamei, sugar, monosodium glutamate, oil

1. Cut eggplants into 6cm long chunks without peeling, and slice green and red peppers and cilantro into 5cm strips.

2. Heat oil to 5-6 degrees and fry until the eggplants are crispy on the outside and tender on the inside. Remove and set aside (to be refried), then fry over medium heat.

3. Leave a little oil in the pot, fry the Sichuan peppercorns to release their aroma, then add aged vinegar, Weidamei sugar, and other seasonings, simmer to thicken the sauce. Once thickened, add eggplants, mix in shredded green and red peppers, cilantro, and sesame seeds, then remove from heat.

How to make plain stir-fried Shitake mushrooms? Teach you 4 popular methods! – Official article

From: https://www.diseasewiki.com

How to make plain stir-fried Shitake mushrooms? Teach you 4 popular methods!

Shitake mushrooms are a type of mushroom that people eat a lot, and it is also a very rare type of mushroom. This mushroom has a very mellow taste and eating Shitake mushrooms can also supplement a wealth of trace elements and B-group vitamins, so it is very good for health. In addition to making soups, people can also eat plain stir-fried Shitake mushrooms.

One, How to Make Plain Stir-fried Shitake Mushrooms

材料

Shitake mushrooms 200g, green and red peppers each 15g. Refined oil 30g, salt 4g, monosodium glutamate 3g, ginger and garlic slices a little, scallion pieces 10g.

The color is light and the flavor of mushrooms is rich.

制作

1. Trim the stems off the Shitake mushrooms, wash them clean, and cut them into pieces. Cut green and red peppers into strips and blanch them in boiling water, then drain and dry them.

2. Heat the wok over medium heat, add refined oil, and stir-fry ginger slices, minced garlic, and scallion pieces until fragrant. Then add Shitake mushrooms, salt, and monosodium glutamate, and stir-fry quickly until ready to serve.

Two, How to Make Plain Stir-fried Shitake Mushrooms

1. Wash the Shitake mushrooms and tear them into thin strips.

2. Remove the seeds from the green peppers and cut them into thin strips for later use.

3. Heat the pot and add cooking oil, then stir-fry the Shitake mushrooms.

4. During the stir-frying process, the Shitake mushrooms will release water. At this time, add minced chili and continue to stir-fry until fragrant.

5. Stir-fry until the sauce is almost absorbed, the mushrooms are basically cooked, then add shredded green peppers and stir-fry for a moment.

6. Add salt according to taste and drizzle with sesame oil.

Three, How to Make Vegetarian Stir-fried Shitake Mushrooms

1. Trim the roots off the Shitake mushrooms, wash them clean, and cut them into small pieces for later use.

2. Cut ginger into thin strips, mince garlic, slice small red chili peppers into rounds, and cut scallions into pieces.

3. Add a suitable amount of cooking oil to the pot, heat over high heat, and stir-fry ginger slices and minced garlic until fragrant.

4. Add Shitake mushrooms and stir-fry.

5. Stir-fry the Shitake mushrooms until they are slightly soft, then add salt and chicken essence.

6. Stir-fry evenly, add scallion slices and small red chili peppers before removing from heat.

7. Serve the dish on the table.

8. The tender stems are crisp, with a pure and fragrant taste, delicious to the utmost.

Four, Stir-fried Shitake mushrooms

材料

Garlic, scallions, 2 green peppers, Shitake mushrooms (amount as needed), salt, soy sauce, chicken essence

做法

1. Soak the Shitake mushrooms in water until they are plump, wash them clean, and cut them into pieces.

2. Cut the scallions into pieces.

3. Cut the green peppers into slices.

4. Boil the Shitake mushrooms in boiling water for one minute, then remove and drain the water.

5. Heat oil in the pot, add garlic, scallions, and green peppers and stir-fry until the green peppers change color.

6. Add Shitake mushrooms and continue to stir-fry, then add salt and soy sauce (light soy sauce is recommended) and stir-fry evenly.

7. Add chicken essence and the dish is ready to be served.