What are some light dishes? How to make it delicious?

Sauce radish. Materials.

1000 grams of radish; 150 grams of soy sauce; 100 g balsamic vinegar; 50 grams of aged vinegar; 125 grams of white sugar; 10 grams of garlic slices; 5-6 dried peppers.

Method. Prepare one fresh radish.

Wash the radish and peel it into slices, paying attention to the skin, so that the radish slices will be crispy. Chef Luo suggested that the thickness should be centimeters, because it is difficult to absorb the flavor when it is thick, and it will be soft and not crispy enough if it is thin.

Add white sugar to the radish slices and marinate for 2 hours until the radish comes out of the water, then rinse the radish slices with water and drain the water.

When everything is ready, soak the radish slices with light soy sauce, balsamic vinegar, aged vinegar, white sugar, garlic slices, and dried chili peppers for more than 3 hours.

Stir-fried beef tenderloin with Hangzhou pepper].

Ingredients: 300 grams of beef tenderloin or hind leg meat, 300 grams of Hangzhou pepper, 50 grams of red pepper, 2 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons starch, 1 2 teaspoons of baking soda, 1 tablespoon cooking wine, 2 tablespoons of oyster sauce;

Method. 1.Remove the fascia from the beef, cut the beef horizontally into thick strips about centimeters, mix well with starch, soy sauce, baking soda and 1 tablespoon of oil and marinate for 10 minutes. Wash the Hangzhou pepper and remove the stem, pat it loose with a knife, cut it into sections for later use, remove the seeds and tendons of the red pepper, and cut it into shreds for later use;

2.Heat the wok, add more oil, and when it is 3 hot (feel the heat when your hand is on the oil), add the beef tenderloin and fry until it changes color, drain the oil and set aside;

3.Leave 3 tablespoons of oil in the pot, add minced garlic and stir-fry until fragrant, add Hangzhou pepper and stir-fry until raw;

4.Add beef tenderloin and red pepper shreds and stir-fry together, add cooking wine and oyster sauce and stir-fry well;

Personally, I think spinach is quite light, and it is very good to stir-fry, but it should be noted that the time for stir-frying this dish must be short, and if it is too cooked, it will not taste good.

I recommend this yo, it's good. There are others.

That's not bad either.

These should be pretty much there, you see.

Generally, vegetables are relatively light. If you talk about cool vegetables, see the picture below: in addition to pumpkin and pumpkin, other vegetables, such as bitter gourd, loofah, cucumber, vegetable melon, watermelon, melon, etc. are all cool vegetables.

Tomatoes, eggplants, celery, chrysanthemum brains, okra (purple horn leaves), lettuce, asparagus, watercress, sweet potatoes, etc. It is also a cool vegetable.

Blanched, stir-fried vegetables. If you want to pursue the lightness of the taste of the dish, the most important thing is that the ingredients are fresh, and the second is to use less seasonings, only the most basic seasonings such as salt and sugar. Fresh ingredients often only need the simplest cooking method and do not need to add many seasonings to be seasoned, common dishes are:

Blanched lettuce, stir-fried broccoli, cabbage ball soup, etc.

What are the light vegetables?

Boiled shrimp. "Blanching" is a common cooking technique in Cantonese cuisine, which highlights the freshness of Cantonese cuisine rather than lightness. Boiled shrimp can best retain the original taste and freshness of shrimp, it is a nutritious and relatively light dish, and it is also one of the common dishes on the table, which is deeply loved by people all over the country.

The trick to make this light home-cooked dish is to add sliced ginger, salt and cooking wine to the shrimp.

It can remove the residual fishy smell of shrimp and make the shrimp meat more elastic and tasteful; Cooking wine and salt can make the shrimp more fragrant and fresh, and make the shrimp more colorful.

Shiitake mushrooms. Shiitake mushrooms and greens are a very common home-cooked stir-fry, with a light taste and rich nutrition, and many people like to eat them. The method and ingredients of this dish are very simple, the raw materials for making are green vegetables, shiitake mushrooms, green vegetables are a common green vegetable, shiitake mushrooms are a very nutritious edible mushroom, these two ingredients are paired with dishes, the color is bright, it is a very good light home cooking.

Stir-fried meat with carrots.

Carrots are sweet, crisp and tender, and pork is one of the commonly eaten meats in life, which has the effect of nourishing qi and nourishing blood, nourishing yin and moisturizing dryness. These two ingredients are paired together, and the carrot stir-fried meat is light in taste and nutritious, and it is a home-cooked dish that many people like to eat.

Blanched cabbage heart. Boiled cabbage heart is a traditional famous dish in Guangdong Province, because of its rich nutrition and simple method, it has long become a home-cooked dish often eaten on the table of many people. The main ingredient of this delicious light home-cooked dish is choy sum, and the main cooking process is boiling, which is one of the ways to highlight the lightness of Cantonese cuisine.

This dish is crisp and tender in quality, has a unique flavor, and is loved by many people.

These are listed below:

1. Chilled soybean sprouts.

2. Garlic mushrooms and black beans.

Reason for recommendation: Since ancient times, black beans have been known as the valley of kidneys, and from the appearance, you will find that black beans are similar in shape to human kidneys. They are not only sweet and flat, but also believed by ancient Chinese medicine to have the effects of tonifying the kidney and strengthening the body, invigorating blood and water, detoxifying and moisturizing, especially suitable for people with kidney deficiency.

3. Dry stir-fry green beans.

Reason for recommendation: Green beans are rich in copper, which is an indispensable micronutrient for human health, and has an important impact on the development and function of blood, central nervous system and immune system, hair, ** and bone tissue, as well as brain and liver, heart and other internal organs.

4. Stir-fried peas with shiitake mushrooms.

Reason for recommendation: Peas are rich in lysine, which is not found in other grains. Lysine is an amino acid needed by the human body, an indispensable nutrient, which can promote human development and enhance immune function.

5. Shredded lentils.

Reason for recommendation: Lentils contain hemagglutinin, which is a protein-like substance that can increase the synthesis of DNA and ribonucleic acid, inhibit the immune response and the movement of white blood cells and lymphocytes, so it has a significant tumor regression effect.

Other:

Scrambled eggs with bitter gourd, stir-fried lotus root slices, stir-fried bok choy, fried corn kernels with ham, scrambled eggs with tomatoes, shredded carrots, stir-fried shredded potatoes, scrambled eggs with cucumbers, stir-fried ham with cucumbers, stir-fried cucumber slices, stir-fried water spinach, stir-fried zucchini, beef stew with tomatoes, cabbage vermicelli, fried eggplant with carobs, stir-fried bitter gourd, stir-fried cauliflower, shredded cabbage, scrambled eggs with loofah, shredded pumpkin, stir-fried pumpkin slices.

Scrambled eggs with spinach.

Ingredients: spinach, eggs, minced green onion and ginger, cooking wine, sugar, salt, light soy sauce.

1. Wash the spinach and cut it into large sections, put the spinach stalks first, then the vegetable leaves, blanch for 30 seconds and drain them.

2. Prepare a small bowl of eggs, put a spoonful of cooking wine, add a little sugar, and then beat them together.

3. Heat the pot and add oil, pour the eggs down and stir-fry them. (Note: Eggs should also be scrambled too old and will not taste good).

4. Add a little oil to the green onions, ginger and garlic, spinach and eggs, add salt and light soy sauce and stir-fry to get out of the pot immediately!

Introduction: I believe that everyone's taste is different, some friends like to eat light, of course, there will be friends who like to eat heavy, so what dishes are light and delicious, I recommend it for you.

Scrambled eggs with leek flowers

Materials:

Ingredients: 2 eggs, a handful of leek flowers, seasonings: chicken essence powder, soy sauceMethod.

1. Beat the eggs first, add an appropriate amount of chicken essence powder and stir well, wash the leeks and cut them into sections.

2. Heat the pan with warm oil, fry the eggs, beat the fried eggs and set aside.

3. Heat a little oil in the pot, add the leek flower segments, and stir-fry until the leek flowers turn green and fragrant.

4. Add the fried egg to the leeks and fry well, and fry the fried eggs. Add the eggs to the leeks and stir-fry well.

5. Add an appropriate amount of soy sauce to taste.

Dry sautéed cauliflower

Materials:

A cauliflower, dried red pepper, chopped green onion, shredded ginger, garlic slices, peppercorns, light soy sauce, vinegar, a little sugar, salt,Method.

1. Wash the cauliflower, soak it in light salted water for 10 minutes, take it out and peel the small flowers by hand for later use.

2. Put oil in the wok, when the oil is hot, add the dried red pepper segments, green onions, ginger, garlic and peppercorns and stir-fry until fragrant.

3. Add the cauliflower and stir-fry, turn to medium heat and stir-fry for two or three minutes until the cauliflower is cooked.

Add light soy sauce, salt, sugar and vinegar, stir-fry evenly and serve.

4. Add light soy sauce, salt, sugar and vinegar, stir-fry evenly and then put on a plate.

Stir-fried chicken with green peppers

Materials:

Ingredients: 3 green peppers, half of chicken, seasoning: 1 piece of ginger, 3 tablespoons of salt, 1 tablespoon of hemp oilMethod.

1. Cut the green pepper into long strips and set aside. Cut the green peppers into long strips and set aside.

2. Cut the chicken into cubes.

3. Cut the shredded ginger into small slices, if you are afraid of eating ginger when frying, it is best to cut it into large slices.

4. Pour an appropriate amount of cooking oil, and then put the green onion and ginger in the pot and stir-fry until fragrant.

5. Pour the chicken into it and stir-fry over high heat, refine the oil of the chicken, and fry until it is 7 mature.

6. Turn to medium heat, pour in the chopped green peppers and stir-fry.

7. Cover the pot and simmer for about 8 minutes, then put the salt out of the pot and put it in a bowl.