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Central venous drug administration will see a price reduction!

2025-02-22 Category: society Views(26) Comments(0)

Following the price standardization and management of CT, tumor markers and other examination and testing items, another important price management achievement has brought good news to more than 3 million patients who need chemotherapy and long-term infusion – central venous administration will usher in a price reduction!

Sun Wenyan, head nurse of the Department of Clinical Nutrition at Peking Union Medical College Hospital, is performing a PICC catheter through a peripheral venous puncture for a patient. Photo by Xinhua News Agency reporter Xu Penghang

The National Health Insurance Administration issued a letter on February 21 to inform all localities of the results of the comprehensive management of central intravenous drug delivery prices, involving infusion ports (PORT), peripheral venous puncture central venous catheters (PICC) and central venous catheters (CVC), and the relevant fees will be adjusted in place in the near future.

The overall cost of PORT will be reduced from about 6,000 yuan to about 3,300 yuan; The overall cost of PICC will be reduced from about 3,000 yuan to about 1,300 yuan; The overall cost of CVC will be reduced from more than 800 yuan to about 450 yuan…… Behind the price reduction is the warmth of making the treatment of patients more convenient, and it is also the peace of mind of “reducing the burden” for patients and their families.

Central intravenous administration is a method of direct infusion of drugs through a large vein near the heart, and the catheter used is usually only about 1.5 mm in diameter, which is the “life channel” of the patient. After the catheter is implanted, it can not only stay in the body for a long time, so that the patient can avoid the pain of repeated punctures, but also allow the drug to “go directly” to the large veins near the heart, reducing blood vessel damage. However, its high cost often becomes a burden for patients, and even makes some patients “shy away”.

For the sake of the health and well-being of patients, the National Health Insurance Administration continues to carry out price governance to squeeze out the price moisture caused by excessive price increases in the circulation link. Previously, the National Health Insurance Administration has guided Henan Province to take the lead in the inter-provincial alliance procurement of related consumables, and this price management will further guide more central venous drug delivery consumables to be more reasonable.

Nurses from Peking Union Medical College Hospital perform peripheral venous catheter maintenance on patients. Photo by Xinhua News Agency reporter Xu Penghang

“Patients can use drug delivery devices that can be kept in the body for a relatively long time, which is conducive to reducing the physiological and economic burden caused by long-term treatment, and is also conducive to improving the accessibility of related products and promoting the improvement of medical service effectiveness.” Sun Wenyan, head nurse of the clinical nutrition department of Peking Union Medical College Hospital, said.

While squeezing unreasonable prices and “reducing the burden” on patients, it is very important to regulate the price of medical services.

“The cost of technical labor for central intravenous administration has been greatly different from place to place, with a few provinces having high prices and most provinces having low prices.” The relevant person in charge of the National Health Insurance Bureau said that in this regard, the comprehensive price management unified and standardized the name and price level of the relevant medical service price items, and the National Health Insurance Bureau guided a few high-priced provinces to lower prices, and other low-priced provinces to appropriately raise prices, and the specific price level can fluctuate around the benchmark price by no more than 10%.

“Central intravenous drug administration has high technical requirements for medical staff, and the unified standardization of technical labor costs is helpful to more reasonably reflect the labor value of medical staff, and it is also an affirmation of medical staff.” Sun Wenyan said.

Price governance is a “heart-warming strategy” to reduce the burden of patients, a “bridge to the heart” to communicate between doctors and patients, and an “ice-breaking move” for medical reform to enter the deep water area. It is reported that the National Health Insurance Administration will continue to carry out work related to the governance of pharmaceutical prices, so that more people’s livelihood can benefit and warm people’s hearts and illuminate the road to health.

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  • 27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    I once saw an article that wrote: "At present, food can always be thoughtful, or gluttonous, observe before eating, think during eating, simmer after tasting, food is nature, chew quietly, gently aftertaste, extraordinary charm." Eating is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat get a stomach-warming enjoyment; Those who will eat find a peace of mind. "Savor it carefully, and have a deep understanding! Food has now become a part of our lives, life, walk slowly, live slowly, life does not need gorgeous clothes, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, we select different dishes every day to share with you, and cheer for the wonderful life every day!

    Sweet and sour crispy eggplant

    Ingredients: 500g eggplant, 100g flour, oil, salt, 1 egg, garlic, carrot, oyster sauce, sugar, vinegar, tomato paste

    method

    1. Prepare the raw materials.

    2. Wash the eggplant, scrape off the skin, and cut into strips.

    3. Sprinkle 1 teaspoon of salt and mix well and marinate for 10 minutes.

    4. Beat an egg into the cake flour and add a little water.

    5. Mix into a thin and moderately thick batter.

    6. Pour out the black water from the marinated eggplant, put it in the batter and mix evenly, so that each eggplant is covered with batter.

    7. Heat the oil in the pan until it is six or seven hot, and put the eggplant covered with batter into the pan and fry.

    8. Fry until the eggplant is golden brown and crispy, then remove the oil.

    9. 1 tablespoon of tomato paste, 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, 3 tablespoons of sugar, 2 tablespoons of water to make the sauce (here the spoon refers to 5 ml).

    10. Heat a little oil in a pan and stir-fry the chopped carrots and diced garlic sprouts.

    11. Add chopped green onions and stir-fry until fragrant, pour in the sauce, and heat over low heat.

    12. After the juice is bubbling, add the fried cut strips and stir-fry in the pot to make each cut strip evenly covered with the sauce.

    Braised poached eggs

    Ingredients: eggs, chives, a little seasoning: 1 tablespoon of oil, 2 tablespoons of soy sauce, appropriate amount of sugar, appropriate amount of cooked sesame seeds

    Method:

    1. Finely chop the chives and set aside. Put oil in the pan and fry the eggs into poached eggs.

    2. Leave the bottom oil after the fried eggs, return the fried poached eggs to the pot, add soy sauce, sugar, and a little water, and burn the poached eggs until they taste good. Sprinkle with cooked sesame seeds and chopped chives before cooking, and serve.

    Scrambled eggs with leeks

    Ingredients: Method:

    1. Add a little salt to the eggs, beat them, wash the leeks and cut them into sections for later use. Heat oil in a pan, add eggs and stir-fry them, set aside.

    2. Then if there is no oil in the pot, add a little base oil, and after the oil is hot, first add the lower part of the leek and stir-fry. When the roots are slightly softer, add the leek leaves, add a pinch of salt, and then add the eggs and stir-fry.

    3. After the leaves are also soft, it is good to let them out.

    Hanging pot to roast beef brisket

    1. Wash 500 grams of beef brisket meat, cut it into 4 cm square pieces, blanch it for 30 minutes, then blanch it over high heat, and then fry the moisture on the surface of the dried beef brisket meat with 70% hot salad oil, and pour it into the pressure cooker.

    2. Blanch 150 grams of white radish pieces; Put 50 grams of cooked lard in the pot, stir-fry the radish pieces, add 5 grams of Donggu soy sauce, 50 grams of homemade beef sauce and stir-fry until fragrant, pour 500 grams of bone broth, bring to a boil over high heat, and simmer over low heat until the radish is flavorful.

    3. Put 200 grams of beef brisket oil, 50 grams of cooked lard and cooked chicken fat in the pot, add vegetable materials (100 grams of ginger, garlic, shallots, coriander stalks, 50 grams of celery and garlic seedlings) to stir until fragrant, put in 50 grams of Pixian bean paste and fry the red oil, pour in 1 kg of bone broth and boil over high heat, add 50 grams of oyster sauce, 5 grams of thirteen spice powder and an appropriate amount of red yeast rice to boil for 10 minutes on medium heat to filter the residue, and also pour it into the pressure cooker.

    4. Pour 20 grams of salad oil into another pot, add 100 grams of homemade beef brisket sauce and stir-fry until fragrant, pour it into the pressure cooker, cover the lid of the pressure cooker, and press the beef for 40 minutes.

    5. Pour all the soup and fat of the beef brisket, pressed beef brisket, and stewed radish into the wok, bring to a boil over high heat, put it into the hanging pot, and sprinkle coriander to decorate.

    Self-grinding brisket oil:

    Take 1 kg of salad oil and pour it into the pot, add 100 grams of Pixian bean paste and 200 grams of vegetable scraps, slowly boil over low heat until the vegetable material is golden in color, and filter the residue.

    Homemade brisket spread:

    Take 230 grams of Wutian beef sauce, 100 grams of tomato sauce, 50 grams of Zhuhou sauce, white bean curd, 50 grams of red bean curd, 20 grams of hoisin sauce, 10 grams of cooking wine, Wang Shouyi thirteen spices 1 small packet mix, and fully crush with a crusher.

    Tomato and tofu ball soup

    Method 1.Prepare the ingredients: cut the tender tofu into cubes, peel and cut the tomatoes into cubes, and mince the chives for later use

    2. Prepare the balls...

    3. Add a small amount of soybean flour (melt with a small amount of water)

    4. Add the condiments in turn: bean paste, salt, monosodium glutamate, peppercorn powder, egg mixture, and stir in one direction

    5. Add another egg to the remaining egg wash: Add salt and mix well

    6. Heat oil in a pan.. Pour in the eggs and fry well

    7. Pour boiling water into the pot.. Add tomatoes, tofu... Bring the water to a boil

    8. After the water is boiled.. Use a spoon to add the balls one by one and cook

    Cold celery and bean curd

    Method 1.Yuba, water hair, celery, red pepper, oblique knife cut diamond

    2. Blanch the water and put it in a basin

    3. Condiments, mix into juice

    4. Pour the juice over it

    5. Finally, add the pepper oil

    Oil-free version of braised pork

    Ingredient Preparation:

    500g pork belly, 1 shallot, 2 slices of ginger, 3 star anise, 3 tablespoons of sugar, 5 tablespoons of soy sauce, 1 teaspoon of cooking wine, 500ml of beer

    Steps:

    (1) Cut the pork belly into cubes and slice ginger;

    (2) Heat the cast iron pot and add the fat pork belly, fry the oil and change color and remove it;

    (3) Fry a lot of oil, and at the same time play a role in removing the fish;

    (4) Put the oil from the pan to fry the meat, add the soy sauce and dark soy sauce, 2 pieces of rock sugar;

    (5) After the soy sauce is steaming, stir-fry the meat and ginger;

    (6) Add a sharp chili pepper and continue to fry, the meat will still be oily during the frying process;

    (7) Add a can of beer and start simmering, simmer for 20 minutes over medium heat, then add salt and reduce the soup over high heat.

    (8) After the soup is collected, pour it into the casserole.

    Homemade fish-flavored shredded pork

    Ingredients: 400 grams of lean meat; 2 tablespoons of bean paste; five pickled peppers; 1/2 carrot; 20 grams of water; 4 tablespoons of vinegar; 20 grams of sugar; 2 scoops light soy sauce; 1 tablespoon cooking wine; 1 tablespoon of soy sauce; Half a green pepper

    method

    1. Shred the lean meat, then add light soy sauce, dark soy sauce, starch, vegetable oil, cooking wine and a little water to stir and marinate

    2. Shred the fungus, green pepper and carrot for later use, and chop the green onion, ginger and garlic for later use

    3. Four spoons of vinegar, three spoons of sugar, two spoons of light soy sauce, two spoons of water and one spoon of starch to mix the juice for later use

    4. Put oil in the pot, put in the shredded meat after the oil is hot, quickly stir-fry until the shredded meat changes color, fry the shallots, ginger and garlic foam with the bottom oil in the pot, then put in the bean paste, fry the red fragrance and then put in the fungus and carrot shreds, stir-fry for a while and put in the shredded meat, because they are all cooked, so simply stir-fry and then put in the sweet and sour sauce just prepared, and the juice is evenly wrapped on the dish and it is OK, out of the pot!

    Stir-fried belly with onions

    Ingredients: half an onion, 130 grams of cooked pork belly, 30 grams of green and red peppers, 10 grams of garlic, salt

    Method: 1. Change the ingredients to the knife for later use

    2. Remove from the pot, add oil and stir-fry the garlic slices

    3. Add green and red peppers and onion and stir-fry

    4. Fry until it is broken and put a little salt to give it a bottom taste

    5. Then serve out and set aside

    6. Stir up the pot again, add oil, put the belly shreds into the pot and stir-fry, and dip the cooking wine along the edge of the pot

    7. Add an appropriate amount of salt, sugar, light soy sauce and oyster sauce

    8. After stir-frying well, pour the onion and green and red peppers back into the pot

    9. Stir-fry quickly and evenly over high heat, and then you can get out of the pot

    Stir-fried leeks with clams

    Ingredients: 2 pounds of white clams, a little leek, ginger, salt

    method

    1. The white clams bought back are basically spit out sand, and you can clean them.

    2. Boil a pot of water over high heat, put the white clams in after the water boils, and continue to cook over high heat, without covering the lid, the clams will slowly open their mouths.

    3. Immediately take out the white clams that you see open, don't cook them for a long time, because you have to fry them again after a while, if you cook them old, the taste is hard and it is not delicious, and the boiled white clams are peeled off one by one for later use.

    4. Wash the leeks and cut them into sections for later use, and then cut some ginger shreds.

    5. Stir-fry the ginger shreds in the hot pan and cold oil, add the leeks and stir-fry a few times, because the clams are cooked, avoid frying the old ones, so put the clams later.

    6. Add the white clam meat and stir-fry evenly over high heat, and add a little salt to taste

    Braised squid

    Ingredients: appropriate amount of squid (dried), appropriate amount of seasoning salad oil, appropriate amount of soy sauce, a little rock sugar, a little monosodium glutamate, 1 green onion, a little ginger, a little garlic, an appropriate amount of star anise, an appropriate amount of dried chili, an appropriate amount of cooking wine

    Method:

    1. Remove the internal organs of the whole squid and wash it, cut the ginger and garlic seeds into minced pieces, cut the dried chili pepper into small pieces, and set aside the star anise.

    2. Heat the oil in a pan, add ginger, garlic and dried chili peppers and stir-fry until fragrant.

    3. Add the washed squid and fry it slightly in oil until the surface becomes hard.

    4. Add cooking wine, rock sugar, star anise, and soy sauce, and finally pour in cold water to cover the squid and bring to a boil.

    5. After boiling over high heat, cook until the soup is juiced, add monosodium glutamate to the pot, sprinkle some chopped green onions on the plate, and cut into small pieces after cooling slightly.

    Braised tofu with tomato meat sauce

    Ingredients: 200 grams of tofu, 200 grams of tomatoes, 80 grams of minced meat, 2 grams of salt, 2 grams of chicken broth powder, 5 grams of bean paste, 5 ml of water starch, appropriate amount of cooking oil

    Method:

    1. Wash the tofu and cut it into cubes; Wash the tomatoes and cut them into small pieces and set aside;

    2. Pour the chopped tofu into a pot of boiling water, add a little salt, cook for a while until it is broken, remove it, and put it on a plate for later use;

    3. Remove from the pan with oil, pour in the minced meat, and fry until it changes color; Add the chopped tomatoes and stir-fry well; Add the bean paste and stir-fry for about 2 minutes;

    4. Pour in the blanched tofu, add an appropriate amount of water, add chicken powder, and fry until the ingredients are cooked through;

    5. Thicken with water starch; Remove from heat and serve on a plate.

    Fish-flavored shredded pork

    Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoots, 6 black fungus, marinated meat seasoning (5ml light soy sauce, 5m cooking wine, 20ml water starch), fish sauce (5ml light soy sauce, 15ml vinegar, 45g sugar, 1 gram of salt, 20ml of water starch), 80ml salad oil, green onion, ginger, appropriate amount of minced garlic, 4-5 Sichuan pickled peppers

    method

    1. Cut the pork loin into thin strips, add marinated meat seasoning and marinate for ten minutes;

    2. Cut the green peppers, carrots, and winter bamboo shoots into thin strips respectively, soak the black fungus softly, wash and cut into thin strips for later use;

    3. Mix the fish sauce for later use, mince the green onion, ginger and garlic for later use, and chop the soaked chili pepper for later use;

    4. Put enough oil in the pot, put the shredded meat on high heat when the oil is hot, quickly slide it until it turns white, and put it out for later use;

    5. Put a little oil in the pot, add green onions, ginger and minced garlic and stir-fry until fragrant, add spicy and spicy powder and stir-fry the red oil;

    6. Add carrots, winter bamboo shoots, fungus and stir-fry for 2 minutes, add sharp peppers and stir-fry evenly;

    7. Add the fried shredded meat and stir-fry quickly;

    8. Pour in the fish sauce and stir-fry quickly.

    Fish-flavored chicken thighs

    Ingredients: 2 chicken thighs; 1 tbsp soy sauce; 1 tbsp cooking wine; 1 teaspoon sesame oil; ginger 6 grams; 6 dried red peppers; 1 teaspoon vinegar; 10 grams of sugar; salt to taste; 1 tbsp tomato paste; Appropriate amount of water starch;

    Classic fish sauce: 3 tablespoons of water, 2 tablespoons of balsamic vinegar, 2 tablespoons of sugar, 1 tablespoon of light soy sauce, half a tablespoon of starch, half a tablespoon of salt, stir well.

    method

    1. Wash and drain the chicken thighs, remove the bones, and cut them into thick slices. In a large bowl, add salt, sugar and vinegar and mix well. Then add soy sauce, cooking wine and sesame oil and mix well. Marinate the chicken thighs in the sauce for more than 1 hour, remove the chicken thighs and put them in the reserved air fryer at 180 degrees for about 15 minutes.

    2. Add water starch and tomato sauce to the juice of the marinated chicken thighs, finely chop the ginger and dry chili peppers, wash and drain for later use. Heat oil in a pot and stir-fry minced ginger and chili peppers, then pour in the seasoned juice and bring to a boil, and pour on the fried chicken thighs.

    Shrimp patty

    Ingredients: 150g shrimp, 250g pork, 2 eggs, 1 carrot, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of soy sauce, 4 tablespoons of cooking wine

    Method:

    1. Prepare pork, eggs, shrimp and carrots.

    2. Cut the meat into strips, remove the shells of the shrimp, peel and shave the carrots into thin strips.

    3. Chop the ingredients into the kitchen machine.

    4. Add two eggs, cooking wine, and soy sauce to it.

    5. Beat until the meat sauce is pulped.

    6. You can do it as shown in the picture.

    7. Then use the egg mold to set, add the meat sauce and fry it in it until it is cooked and flavorful.

    Chestnut roasted yam

    Ingredients: 12 chestnuts / 300g yam / oil / green onion / ginger / dark soy sauce 5ml / light soy sauce 20ml / sugar 3g / water starch / 2 garlic sprouts / oyster sauce 10ml / scallion oil 10ml

    Method:

    1. Prepare all the ingredients, peel and cut the yam into pieces, soak in water and set aside

    2. Pour oil into a wok and fry chives and ginger. Pour in the chestnuts and stir-fry

    3. Add an appropriate amount of water, then add dark soy sauce and light soy sauce

    4. Add sugar, simmer on high heat for 15 minutes, then add yam cubes and continue to burn

    6. The chestnuts are cooked through, the soup is semi-dry, add the oyster sauce and continue to cook for 5 minutes

    7. Thicken the soup and pour in a spoonful of scallion oil

    8. Add the garlic sprouts and stir-fry evenly, turn off the heat

    Duck stewed eggplant

    Materials

    Ingredients: A duck

    Ingredients: 100g eggplant, 3 slices of ginger, 5 slices of red pepper, 5 green onions, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce

    method

    1. Remove the internal organs of the duck and wash it

    2. Cut into large pieces, bring water to a boil in a pot, and blanch in a pot

    3. Remove the foam from the soup

    4. Remove until the soup is clean and a little white

    5. Wash it with cool water

    6. Cut the eggplant into large pieces

    7. Soak the eggplant in water for 10 minutes

    8. Turn on high heat in the pot, pour in the oil and cook until it is hot for 7 minutes, pour in the duck meat and stir-fry for 2 minutes

    9. Add dark soy sauce and light soy sauce and stir-fry for 3 minutes, add chili, ginger, green onions, and water that has not covered the duck meat, cover the pot and simmer for about 20 minutes

    10. Insert the chopsticks into the duck meat, you can insert it to take out the green onion segment, put in the eggplant and continue to stew, if the water is dry, you can add a little more water

    11. When the eggplant is about to be cooked, add an appropriate amount of salt and continue to cook

    12. The eggplant is completely flavored, and when it is cooked thoroughly, turn off the heat and put on a plate

    Pleurotus eryngii27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Materials

    Ingredients: 500 grams of king oyster mushrooms

    Ingredients: 1/2 tsp chili powder, 3 coriander, 2 chives, 2 millet spicy, 2 cloves of garlic, 2 tsp light soy sauce, 1/2 tsp sugar, 1/3 tsp chicken broth mix, salt, 2 tsp balsamic vinegar

    method

    1. Wash the oyster mushrooms, pat them loose with a knife, and then tear them into shreds

    3. Bring water to a boil, put the shredded oyster mushrooms in a pot and steam them over high heat for seven or eight minutes

    4. When steaming the king oyster mushrooms, process the accessories, remove the roots of the coriander, clean and cut into small pieces, cut the chives into small pieces, peel and pat the garlic and cut it into granules, and cut the millet pepper into shreds or small rings.

    5. Prepare a small bowl and add chopped garlic, chopped green onion, millet pepper, salt, half a teaspoon chili powder, 1/3 teaspoon chicken powder, 1/2 teaspoon sugar, and 1 teaspoon white sesame seeds.

    6. Heat oil in a pot, pour the oil on the ingredients while it is hot, stir up the fragrance and mix well.

    7. After mixing well, add 2 teaspoons of light soy sauce and 1 teaspoon of balsamic vinegar in turn, mix well to form a sauce for later use.

    8. Take out the steamed oyster mushrooms, pour out the steamed soup, 9. Add the coriander segment and pour in the seasoned sauce.

    10. Mix well and serve

    Sauerkraut potato chips27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Ingredients: 600g potatoes, 120g sauerkraut, vegetable oil, salt, ginger, chili

    Method:

    1. Peel the potatoes and cut them into thin slices, soak them in water, mince the ginger and chop the chili peppers.

    2. Heat oil in a pot, add ginger and stir-fry chili peppers until fragrant.

    3. Add sauerkraut and stir-fry for 2 minutes.

    4. Stir-fry the potato slices for a while.

    5. Add sauerkraut and stir-fry, add a little water and cover and cook until cooked.

    6. Add a little salt to taste and mix well.

    Bitter gourd and bell pepper27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Method: 1. Wash the bitter gourd, remove the gourd and slice it;

    2. Remove the stems and seeds of the bell pepper, wash it, and cut it into shredded bell peppers;

    3. After washing the ginger, chop it and set aside;

    4. Heat the oil, add the chopped ginger, simmer over low heat until fragrant, add the bitter gourd slices, and stir-fry over high heat;

    5. Add an appropriate amount of light soy sauce;

    6. Fry the bitter gourd until it is 8 minutes cooked, add the shredded bell pepper and stir-fry evenly, add an appropriate amount of salt, fruit and vegetable powder, and stir-fry evenly.

    Chilled eggplant27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Ingredients: eggplant, chili pepper, shallot, garlic, soy sauce, sesame oil, vinegar, chili

    method

    1. Wash the chili peppers, remove the seeds and cut them; Wash and chop the green onions; Mix the seasonings well and set aside.

    2. Wash and cut the eggplant, steam it in a steamer (about 7-8 minutes), take it out and let it cool.

    3. Mix the eggplant, chili, garlic, chopped green onion and seasoning together until the flavor is absorbed.

    Stir-fried shredded pork with potatoes27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Method: 1. After rinsing the sauerkraut twice with water, cut it into shreds, and soak the shredded sauerkraut in water for 5 minutes;

    2. Wash and peel the potatoes and cut them into thin strips, take out the soaked sauerkraut shreds, squeeze the sauerkraut shreds into a ball with your hands, and squeeze out the water;

    3. Soak the shredded potatoes in sauerkraut water for 5 minutes, drain the shredded potatoes and set aside;

    4. Finely chop the green onion, ginger and garlic, and cut the pork into shreds;

    5. Pour cooking oil into the pot over high heat, and add the fat pork and stir-fry the hot pan with cold oil;

    6. Stir-fry the fat pork in oil, when the edge is slightly browned, add the remaining lean shredded pork and minced ginger and stir-fry;

    7. Add the shredded sauerkraut and stir-fry, stir-fry the water in the shredded sauerkraut, add the shredded potatoes, salt and thirteen spices and stir-fry;

    8. When the shredded potatoes are almost cooked, add the minced green onion and garlic and stir-fry evenly.

    Pickled pepper chicken slices27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Method: 1. Wash and cut the chicken breast into slices, mix well with water starch, cooking wine and pepper

    2. Cut the soaked chili peppers into slices as big as chicken slices and set aside

    3. Mix salt, wine, sugar, pepper, water starch, a little chicken powder and 3 tablespoons of water to make a sauce

    4. Pour oil into a wok and heat it, then stir-fry the chicken slices, add minced green onions, minced ginger, minced garlic and pickled chili peppers and stir-fry until fragrant

    5. Pour in the sauce and stir-fry evenly

    Steamed fish head27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Ingredients: 10 fish heads, 150 grams of water hair vermicelli, 60 grams of spiced rice noodles, homemade chili paste, minced ginger, chopped green onions, salt, soy sauce, rice wine, pepper, monosodium glutamate, salad oil, and a few hors d'oeuvres.

    Preparation method: 1. Cut the fish head into two pieces with a knife and clean it, add chili sauce, soy sauce, minced ginger, rice wine, monosodium glutamate and five-spice rice flour and mix well.

    2. Mix the shuifa vermicelli with soy sauce, chili sauce, salt, monosodium glutamate and salad oil, put it on the bottom of the plate, put the fish head on it, steam it in the basket and take it out. Finally, sprinkle chopped green onions and pepper on the fish head and place hors d'oeuvres in a container around it.

    Fish-flavored shredded pork27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoots, 6 black fungus, marinated meat seasoning (5ml light soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml light soy sauce, 15ml vinegar, 45 grams of sugar, 1 gram of salt, 20ml of water starch), 80ml salad oil, appropriate amount of green onion, ginger, minced garlic, 4-5 Sichuan pickled peppers

    Method:

    1. Cut the pork loin into thin strips, add marinated meat seasoning and marinate for ten minutes.

    2. Cut the green peppers, carrots, and winter bamboo shoots into thin strips respectively, and soak the black fungus to soak softly and wash and cut into thin strips for later use.

    3. Mix the fish sauce and set aside, mince the green onion, ginger and garlic for later use, and chop the chili pepper for later use.

    4. Put enough oil in the pot, put the shredded meat on high heat when the oil is hot, quickly slide it until it turns white, and put it out for later use.

    5. Put a little oil in the pot, add green onions, ginger and minced garlic and stir-fry until fragrant, add spicy and spicy powder and stir-fry the red oil.

    6. Add carrots, winter bamboo shoots, and fungus and stir-fry for 2 minutes, then add sharp peppers and stir-fry evenly.

    7. Add the fried shredded meat and stir-fry evenly.

    8. Pour in the fish sauce and stir-fry quickly.

    Scrambled eggs with cucumber fungus27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Ingredients: eggs, cucumbers, black fungus, chopped green onions, oil, salt, cooking wine

    Method: 1. Wash the cucumber and slice it. Soak the fungus, remove the pedicle and wash it;

    2. Crack the eggs into the bowl, and the key practice comes at this time; Add a little cooking wine, water, and a little salt to the eggs, and then stir the eggs in one direction, so that the eggs taste better;

    3. Pour in the beaten egg mixture and stir-fry in the hot oil in a hot pan, and quickly put it out after it is slightly formed;

    4. Heat the pan again and pour the oil, fry the green onions, put the fungus in and stir-fry, then put the eggs, and finally put the cut cucumbers;

    5. Put salt before cooking, because there was a little salt in the egg wash before, so it should be slightly less than usual when stir-frying, remove from the pot and put on a plate.

    Stir-fried pork slices with lotus root fungus27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    27 fresh dishes are recommended, affordable and healthy, and the family is in a good mood after eating

    Ingredients: 1 lotus root; 150 grams of pork; 100 grams of black fungus; Scallions; Ginger; pickled peppers; Salt; Vinegar; Sugar; water starch; Wine; thirteen incense; monosodium glutamate

    method

    1. Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small flowers. A piece of pork belly

    2. Peel the pork belly, cut it into thin slices (it is best to freeze it and then cut it, you can slice it thinner), marinate it for 10 minutes in advance with cooking wine, a little light soy sauce, salt, thirteen spices, monosodium glutamate, and water starch code to taste, so as to play the role of flavoring, tenderizing the meat, and removing the fish

    3. Cut the lotus root into thin slices, if the cut lotus root is not fried immediately, it is best to soak it in clean water, which is not easy to oxidize and turn black

    4. Pour a little oil into the pot, and after the oil is hot, throw the ginger slices, green onions, and pickled chili peppers into it and stir out the fragrance

    5. Pour in the delicious meat slices, stir-fry until the meat is white, then fry slightly for 5 or 6 times, and serve

    6. Add lotus root slices, two tablespoons of vinegar, one tablespoon of sugar, half a tablespoon of salt, and stir-fry quickly

    7. When stir-frying, if it feels a little dry, you can pour a little water into it

    8. Put in the black fungus, continue to stir-fry over high heat, and finally pour in the fried meat slices, stir-fry 4 or 5 times to serve on the table

  • Women over 50 years old should eat more of these 8 foods to nourish the body and vitality, nourish yin and beauty, and have a good complexion

    Ingredients required: Chicken wings: 10 pcs.; honey: 2 tablespoons; Light soy sauce: 2 tablespoons; cooking wine: 1 tablespoon; dark soy sauce: 1 tablespoon; Sugar: 1 tablespoon; Salt: to taste; Ground black pepper: to taste; Minced garlic: to taste; Sliced ginger: to taste; Cooking oil: to taste

    Steps:

    1. Prepare the chicken wings: Wash the chicken wings and wipe them dry. Use a knife to make a few cuts on both sides of the chicken wings to help absorb the flavor.

    2. Marinate the chicken wings: Add salt, black pepper, cooking wine, and light soy sauce to the chicken wings, stir well, and marinate for 30 minutes.

    3. Prepare the honey sauce: In a small bowl, add honey, dark soy sauce and sugar, and stir well to make a honey sauce. The amount of honey or sugar can be increased or decreased according to the taste.

    4. Steamed chicken wings: Add a small amount of cooking oil to the pot, stir-fry the ginger slices and minced garlic until fragrant, then add the chicken wings and fry on both sides until slightly yellow. Then add a small amount of water, cover the pot and steam for 10 minutes until the wings are tender.

    5. Add honey seasoning: After steaming the chicken wings, open the lid, add the prepared honey sauce, and gently turn the chicken wings so that the sauce evenly covers the chicken wings.

    6. Juice receiving: Turn on medium-low heat, continue to cook the chicken wings, and when the honey is thickened and become viscous, turn the chicken wings several times to make sure each side is covered with honey.

    7. Plating: Once the honey is ready, turn off the heat and serve the chicken wings. Garnish with a sprinkle of ground black pepper or chopped chives.

    Stir-fried squid with parsley

    Ingredients: parsley, squid, cooking wine, garlic, dried chilies, salt, chicken essence, light soy sauce, oyster sauce, thirteen spices

    Delicious recipe

    1 Wash the parsley and cut it into small pieces for later use, cut the squid into small pieces, blanch the cooking wine in the pot, blanch it, remove it, wash it and control the moisture for later use.

    2 Heat the oil in another pot, garlic slices, dried chili peppers and stir-fry until fragrant, add parsley and squid and stir-fry, add salt, chicken essence, light soy sauce, oyster sauce, thirteen spices to taste, stir-fry on high heat for two minutes, remove from the pot, delicious and delicious super meal.

    Stir-fried beef with kale

    Ingredients: kale, beef, minced garlic.

    How it works:

    1. Clean the beef, then cut it into thin slices, then add an appropriate amount of starch, light soy sauce, oyster sauce, pepper and peanut oil, mix well, marinate for 20 minutes and set aside.

    2. Clean the kale, then cut it into small pieces, then heat the oil in a pan, after the oil is hot, pour in the marinated beef and fry in oil, fry until the beef changes color, and then put it out for later use.

    3. Cut the minced garlic, then heat the oil in another pot, after the oil is hot, pour in the minced garlic and stir-fry until fragrant, then pour in the kale and stir-fry over high heat, add an appropriate amount of salt to taste, and continue to stir-fry evenly.

    4. Fry until the kale changes color, pour in a small amount of water starch, continue to stir-fry over high heat to collect the juice, fry until the kale is broken, then put in the fried beef, pour in an appropriate amount of oyster sauce to enhance the freshness, continue to stir-fry to taste, you can eat out of the pot.

    Stir-fried shrimp with asparagus

    What do you need? : Fresh prawns, asparagus

    Directions:

    1. Choose fresh prawns to peel the shell, or use thawed shrimp to remove the shrimp line and clean it.

    2. Select fresh and brightly colored asparagus for asparagus, peel them (tender ones can be omitted), and cut them into sections with an oblique knife. Cut red or bell peppers into cubes; Ginger and garlic slices; Remove the smell of the shrimp with salt, white pepper, rice wine or cooking wine, and mix evenly until the surface is sticky. Add an appropriate amount of starch, grasp well and marinate for 10 minutes to make the shrimp more tender.

    3. Blanch the asparagus, remove oxalic acid, keep it green, and add salt and oil to make the asparagus more bright. The shrimp can be blanched in water or cooked in oil, which can make the shrimp more elastic and less greasy.

    4. Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, add asparagus and shrimp and stir-fry quickly, add an appropriate amount of salt, sugar, chicken essence and other seasonings, and quickly stir-fry evenly. Thicken with water starch to make the dish more delicious and juicy, and then serve on the plate.

    Stir-fried meat with spring bamboo shoots

    Prepare the ingredients: spring bamboo shoots, lean meat, millet spicy, pickled pepper, garlic slices, ginger shreds, garlic sprouts.

    Steps:

    1. Clean the lean meat and cut it into thin slices, add cooking wine, light soy sauce, starch and ginger slices, mix evenly and marinate for 10 minutes.

    2. Peel off the shell of the spring bamboo shoots, clean them and cut them into thin slices, blanch them in boiling water until they are broken, scoop them up and pass them through cold water, and then drain the water for later use.

    3. Heat the oil, add the lean meat and stir-fry for a while after the oil is hot, then add the millet spicy, pickled pepper, ginger shreds and garlic slices to fry until fragrant.

    4. Then pour in the spring bamboo shoots, add light soy sauce, oyster sauce, salt and chicken essence to taste, stir-fry evenly until the flavor is absorbed, and finally sprinkle with garlic sprouts and stir-fry a few times, then you can put it out of the pot and start eating.

    Stir-fried shrimp with celery

    Ingredients required: 1 kg of celery, 10 shrimps, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of white pepper, half a tablespoon of cooking wine, 1 teaspoon of chicken essence, appropriate amount of starch,

    Steps:

    1. Remove the leaves of the celery, wash the celery, pat the thicker stem with a knife, and then cut the celery oblique knife into sections.

    2. Pick the shrimp and wash the shrimp line, slice a knife on the back of the shrimp, put the shrimp on the plate, add white pepper, cooking wine, a little salt, grasp well, then add a little starch, grasp well, marinate for 10 minutes, so that the fried shrimp are not fishy, and smooth and tender.

    3. Add water to the pot and bring to a boil, add a little salt and a few drops of oil, blanch the celery, after the water boils, cook for 1-2 minutes, and cook the celery until the color turns dark green. When blanching celery, adding a pinch of salt and a few drops of oil to the water will make the celery greener in color.

    4. After taking out the celery, immediately put it in cold water to cool down, so that the celery can be cooled quickly, so as to maintain the crisp and tender taste of the celery, and the color will not turn yellow, take out the celery, drain the water and set aside.

    5. Heat oil in a pot, add minced ginger and garlic and stir-fry until fragrant, then add the shrimp and stir-fry for 1-2 minutes, stir-fry the shrimp until the color turns slightly red.

    6. Add celery and stir-fry evenly over high heat, then add salt, stir-fry the chicken essence evenly, pour in an appropriate amount of water starch to thicken it, stir-fry it a few times, and put it on a plate. A plate of light and delicious stir-fried shrimp with celery is ready.

    Stir-fried fungus with yams

    Ingredients: 1 yam, 10 fungus, 1 green pepper, 1 red pepper, green onion, ginger and garlic, salt, light soy sauce, chicken essence

    Method:

    1. Peel and slice the yam and soak it in water to prevent oxidation and blackening.

    2. Soak the fungus and wash it and tear it into small flowers.

    3. Cut the green and red peppers into cubes, and mince the green onions, ginger and garlic for later use.

    4. Boil water in a pot, blanch the yam and fungus, remove and drain.

    5. Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, add green peppers and red peppers and stir-fry evenly.

    6. Add yam and fungus, add salt, light soy sauce and chicken essence and stir-fry evenly.

    Yam strengthens the spleen and stomach, and fungus nourishes yin and lungs, this dish is nutritious and beneficial to women's bodies.

    Winter melon and barley pork rib soup

    Ingredients: 500 grams of winter melon, 50 grams of barley, 300 grams of pork ribs, 3 slices of ginger, salt to taste

    Method:

    1. Soak the barley for 2 hours in advance.

    2. Wash the pork ribs and cut them into pieces, blanch them to remove the smell.

    3. Peel and remove the seeds of the winter melon and cut into cubes.

    4. Add an appropriate amount of water to the pot, add the pork ribs, barley, ginger slices, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

    5. Add the winter melon, continue to cook for 20 minutes, add an appropriate amount of salt to taste.

    This soup can clear away heat and dampness, strengthen the spleen and reduce swelling, help women discharge dampness from the body, and maintain good health.

    Women over the age of 50 may wish to try these 8 dishes to nourish their bodies through food and drink, and make themselves energetic and radiant!

  • The most inconspicuous vegetable in March turned out to be a "liver master", nourishing the liver and detoxifying to enhance immunity

    The theory of the five elements of traditional Chinese medicine believes that spring belongs to the east, and the five elements return to the wood, corresponding to the liver in the five organs. According to the principle of traditional Chinese medicine theory that "the four seasons have their own emphasis", spring health preservation focuses on "nourishing the liver".

    If you can seize the season and take good care of the liver, you can enhance the body's immune function and improve your physical fitness, especially for people with yang deficiency physique, that is, the so-called "righteous qi is stored in the body, and evil cannot be done".

    If you want to nourish the liver, the following points are very important, go to bed early and get up early, exercise appropriately, combine work and rest, don't get angry, and eat a healthy diet.

    Speaking of diet, do you know which vegetables can nourish the liver?

    I believe that the first thing that comes to everyone's mind is carrots and tomatoes, but this most inconspicuous vegetable in March is actually a simple stir-fry of "liver nourishing masters" to nourish the liver and detoxify and enhance immunity.

    Today's protagonist is spinach

    Spinach is a seasonal vegetable in spring, which has the functions of nourishing yin and moisturizing dryness, soothing the liver and nourishing blood, and has a good adjuvant treatment effect on hypertension, dizziness, diabetes, anemia and so on caused by insufficient liver yin in spring.

    And there are many ways to eat spinach, so let's take a look.

    1. Scrambled eggs with spinach

    1. First cut off the spinach roots, put them in clean water and wash them, and control the moisture for later use.

    2. Beat four eggs into a bowl, add a small spoon of salt to increase the bottom taste, then add two drops of white vinegar to remove the smell and increase the flavor, then stir evenly and set aside.

    3. Then cut some green onions, ginger and garlic and put them on a plate for later use.

    4. Next, bring water to a boil, add a small spoon of salt, a spoonful of cooking oil, blanch the spinach for one minute, remove it and quickly put it in cold water to cool.

    5. After cooling, dry the water and cut it into three cm pieces on the board. Blanch the spinach with water before frying it to remove the oxalic acid it contains, making it more safe to eat.

    6. Then heat the oil, pour in the egg liquid and fry until it is scattered, fry into large pieces, and set aside.

    7. Leave a little bottom oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, and stir-fry the spinach twice to make the spinach surface stained with a layer of oil, so that it is more fragrant to eat, and it is not easy to make soup. Then pour in the scrambled eggs, add a small spoon of salt, a small spoon of chicken essence, a spoonful of pepper, turn on high heat and quickly stir-fry evenly, and finally pour in the seasoning oil, turn off the heat and put it on a plate.

    2. Cold spinach

    1. First prepare two handfuls of vermicelli, put them in a bowl, add warm water and soak for five minutes.

    2. Remove the roots of a handful of fresh spinach, clean it, and then cut it into pieces for later use.

    3. Prepare a few more grains of garlic, cut them into minced garlic, cut them and put them in a small bowl, put a small handful of dried chili peppers, cut the soaked vermicelli shorter with scissors, and then control the water for later use.

    4. Next, boil water in a pot, add the vermicelli, and blanch the vermicelli. Blanch until the vermicelli is translucent, then remove and let cool in cold water.

    5. Blanch the spinach again. Spinach contains oxalic acid, so blanch spinach no matter how you eat it. Blanch for 20 seconds and rinse with cold water to prevent the spinach from turning yellow. Drain and place in a large bowl. Add the vermicelli and some fried peanuts if possible.

    6. Next, heat oil in a pot, heat the oil, pour it on the minced garlic and chili pepper to stimulate the fragrance, seasoning, add salt, sugar, a little light soy sauce, aged vinegar, chicken essence and stir well, stir well, pour it into a large bowl and mix well. A dish of spinach mixed with vermicelli is ready.

    If you think my article is helpful to you, please click below to like and retweet it so that more friends can see it!

  • The recipe for cold mixed chicken feet is simple. It has a Q-like texture and a refreshing taste. It's delicious and very satisfying.

    Today I will share a cold chicken feet method, which is refreshing and appetizing, simple and delicious, and the rice is particularly fragrant.

    Put 500ml of water in a pot and cut 300g of chicken feet into small pieces and pour them into the pot.

    Add 2 grams of ginger slices, 10 grams of green onions, 10 grams of rice wine, 1 gram of Sichuan peppercorns, bring to a boil over high heat and cook for 10 minutes.

    When the time is up, the chicken feet can be boiled for 10 minutes, don't cook for too long, or the taste will not be good.

    Fish it out, rinse it with water several times, and rinse off the foam and impurities on the top.

    ‧ After rinsing, drain the water and put the chicken feet in a large bowl.

    Add 2 grams of minced garlic and 2 grams of millet spicy to it, 1 gram of salt, 2 grams of sugar, 10 grams of light soy sauce, 3 grams of oyster sauce, 3 grams of balsamic vinegar, 10 grams of red oil, mix evenly, almost 2 minutes.

    Put 20 grams of coriander into it and then grab and mix, and put the coriander in it and simply grab and mix a few times.

    Don't be in a hurry to eat it first, marinate it for two hours before eating, and then the texture and taste are the best.

    The cold chicken feet are ready. The cold chicken feet made in this way have a Q-elastic taste, and they are delicious and delicious.

  • If you fall in love with food, how to make a family version of the roasting roll more delicious?

    The home version of the roasted flower roll is a traditional specialty noodle dish that is loved for its crispy and delicious texture and rich layering. Here's a detailed look at how to make a delicious home-style baked flower roll, as well as the recommended ingredients and what to keep in mind when making it.

    How to make the home version of the branding roll:

    Ingredients: flour, warm water, yeast, salt, cooking oil, chopped green onions, black sesame seeds, etc.

    Mix the dough: Mix the flour, yeast and salt well, gradually add warm water, knead into a smooth dough, cover with a damp cloth and let rise until twice the size.

    To make the flower rolls: Roll out the proofed dough into thin slices, brush with a layer of cooking oil, sprinkle with chopped green onions and an appropriate amount of salt. Then fold the dough sheet in half, cut it into even strips, take two strips and stack them together, press them in the middle with chopsticks, and then pinch them tightly at both ends to form the shape of a flower roll.

    Boldering: Preheat the pan, brush with a thin layer of cooking oil, put the flower rolls into the pot, simmer slowly on low heat until golden on both sides, and sprinkle some black sesame seeds to increase the fragrance during the baking process.

    Recommended Ingredients:

    Vegetables: You can pair it with some refreshing vegetables, such as lettuce, cucumber, etc., to add texture and color.

    Meat: It can be paired with some cooked foods, such as grilled sausages, braised pork, etc., to increase the layering of the flower rolls.

    Sauces: You can pair them with some of your favorite sauces, such as ketchup, chili sauce, etc., to add texture and flavor.

    Problems to be paid attention to when making:

    Dough: The dough should be moderately soft and hard, too soft dough will cause the shape of the roll to be unclear, and too hard dough will affect the taste.

    Proofing: The dough should be proofed for enough time so that the baked rolls will be softer and tastier.

    Heat: Control the heat during branding to avoid excessive soldering and affecting the taste and appearance.

    Seasoning: When seasoning, it should be added in an appropriate amount according to personal taste, and avoid being too salty or too light.

    All in all, the home version of the roasting roll is an easy-to-learn, delicious and nutritious home-cooked pasta. With the use of fresh ingredients, mastery of cooking techniques and attention to detail, you can easily create a delicious roasting roll. When pairing ingredients, you can adjust it according to your personal tastes and preferences to make this dish more suitable for your taste.

  • 3 kinds of dishes with "penicillin", it is recommended that middle-aged and elderly people eat them once every other day to enhance immunity and reduce illness

    During this period of spring, it is the period of high incidence of the virus, people's resistance is relatively weakened, because the bacteria bred by the environment can easily cause people to get sick, especially some middle-aged and elderly people and children with low immunity, it is easy to have symptoms such as cold and fever.

    We can usually eat more foods containing natural penicillin, which can not only play a role in anti-inflammatory and sterilization, but also improve the body's immunity and resistance, which can effectively reduce the risk of illness and prevent the appearance of diseases.

    Today I will share with you 3 kinds of ingredients and methods that come with "penicillin", let's take a look!

    One, lettuce

    Recommended method: Stir-fry shredded lettuce

    Cut off a small part of the peeled lettuce to prevent it from rolling, first cut the lettuce into slices, cut it flat and spread it out, then cut it into shredded lettuce, cut it and soak it in water.

    Remove the head and tail of a large red pepper, remove the pepper seeds and cut into shreds. Cut two shallots into small pieces. Chop a few cloves of garlic into minced garlic and put them in a bowl for later use.

    Add half a spoon of salt, a spoonful of chicken bouillon, half a spoon of sugar, a little potato starch and a small amount of water to a small bowl and stir well. Boil more water in the pot, add a spoonful of edible salt, drizzle with a little cooking oil, pour in the lettuce blanching water for about 20 seconds after the water boils.

    Pour less oil in the pot, pour in minced garlic and green onions to fry the fragrance, pour in the shredded lettuce, stir-fry over medium heat for 20 seconds, pour in the seasoned sauce, stir-fry over high heat for 20 seconds, and then put it on the plate.

    A delicious and refreshing, emerald green stir-fried shredded lettuce is made, friends who like this dish quickly collect it and try it!

    Two, dandelions

    Recommended method: dandelion wild vegetable dumplings

    After washing the dandelion, cut it directly into small pieces and put it in a basin, add a small spoon of alkaline noodles to the basin, and mix evenly by hand.

    Beat in three more eggs and stir well, add more corn flour to the basin, stir well with chopsticks, and then add salt and stir well by hand.

    Then form a slightly firmer vegetable dumpling, put the dumplings into the steaming drawer with a cage drawer, boil the water in the steamer and steam directly in the pot, cover the pot and steam over high heat for ten minutes.

    Make an oil and pour garlic and spicy seeds, press some garlic in a bowl, cut the millet pepper into small circles, cut the screw pepper into small points, add two spoons of chili noodles and pour a spoonful of hot pepper oil and stir well.

    Add another spoonful of salt, chicken essence, a little light soy sauce, and more rice vinegar Stir well with a spoon and set aside. After the vegetable dumplings are steamed, turn off the heat, and the steaming dandelion wild vegetable dumplings will come out of the pot.

    The dandelion dumplings are green and attractive in color, the taste is fragrant, and the nutritional value and medicinal value of dandelion are very high.

    Three, onions

    Recommended method: cold onion

    Cut the onion in half first, then change the knife to cut into even shreds, and after cutting, shake the onion shreds by hand and put them in a large bowl.

    Put two spoonfuls of sugar in it, grasp the shredded onion and mix evenly, and after grasping and mixing evenly, put the onion in the refrigerator and refrigerate for 10 minutes. Prepare a small piece of ginger, a few garlic crumbles, crush them and cut them into minced ginger and garlic, and then prepare half of the green and red peppers, all of which are cut into thin strips and put on a plate for later use. A handful of coriander cut into small pieces, a small handful of soaked black fungus cut into shreds, cut and put in a small bowl for later use.

    Boil water in a pot, pour in the black fungus, blanch the water for about 1 minute after boiling, and remove the water to control the dryness.

    Put a little cooking oil in the pot, pour in a bowl of peanuts, stir-fry slowly over low heat, fry the peanuts until they crackle, stir-fry for another 2 minutes, and remove the oil. After ten minutes, the onion is marinated, pour a bowl of water into it to wash it, take it out, squeeze out the water, put it in a bowl, and then put the fungus shreds, green and red pepper shreds, ginger and garlic.

    Add half a spoon of salt, chicken essence, a tablespoon of light soy sauce, soy sauce, balsamic vinegar, and oil and spicy seeds, pour in coriander and peanuts, and mix evenly with your hands.

    The cold onion made by this method looks very appetizing, appetizing and eating, the method is very simple, and friends who like it quickly collect it and try it!

    Okay, today's food is shared here, if you like it, just like the collection and forward it, I wish you a happy day, we'll see you next time, bye~

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