What are the home cooking dishes in the spring What are the home cooking dishes in the spring recipe

There are a lot of home-cooked dishes in spring, such as my home-cooked spinach, fried carrots and oyster mushrooms, fried meat with onions, scallion oil mixed vegetables, etc., I wrote a fried carrot and oyster mushroom with meat today, carrots are good for the liver and eyes, and spring is the season to nourish the liver, so it is especially suitable for us to eat in spring. Let me write down the practice for your reference. What do you usually cook in spring?

Delicious carrot fried king oyster mushroom, the perfect match for nutrition, children can grow taller by eating more in spring.

The one-month winter vacation is over soon, and the children are lamenting why this holiday is so fast and not having fun yet! Parents are probably covering their mouths and stealing fun, thinking that school is finally starting at home, and they don't have to think about what to cook for their children three meals a day! You don't have to listen to them chirping in your ears all day long, you can finally relax.

I want to think so, but I am still racking my brains to take advantage of the spring to give my children more food to grow taller, what to eat to enhance their resistance, and what to eat more is good for their eyes, which can alleviate children's vision problems.

One of the dishes that my family often stir-fry is fried carrot and king oyster mushroom, carrots are nutritious, delicious, known as "little ginseng", especially carrots contain a lot of carotene, most of which can be converted into vitamin A after digestion and absorption by the human body, this vitamin A is a good thing, has the effect of tonifying the liver and brightening the purpose, children spend most of their time facing books every day, if they can often eat some carrots, they can relieve eye fatigue very well, so as to protect their eyesight. And vitamin A is also a necessary substance for the normal growth and development of bones, especially helpful for children's growth and development, spring is an important season for children to grow taller, parents should remember to give children more carrots. Pleurotus eryngii mushrooms also have the function of enhancing human immunity, and they are eaten by children with carrots.

In addition, in addition to paying more attention to nutrition in the diet, it is also necessary to let children increase outdoor activities, go to nature to run and jump, and enjoy the sunshine, which is very good for their growth and development.

1. Stir-fry the meat with spring bamboo shoots.

Ingredients: spring bamboo shoots, lean meat, light soy sauce, salt, cooking wine, pepper, blending oil, sugar, garlic, green onion.

Method: Slice the spring bamboo shoots, shred the lean meat for later use, marinate the shredded pork with light soy sauce, salt, cooking wine and pepper for 10 minutes, heat the oil in a hot pan, stir-fry the minced garlic, pour in the shredded meat and stir-fry for 2 minutes. Wash the pot again, pour in the appropriate base oil, pour in the spring bamboo shoots and stir-fry after the oil is warm, stir-fry for 2 minutes, add soy sauce, salt, and sugar to taste; Then add the shredded meat and an appropriate amount of water to be used, simmer for about 5 minutes on medium heat until the soup is dried and flavored, and sprinkle some chopped green onions on a plate.

2. Scrambled eggs with toon.

Ingredients: toon, egg, salt, chicken essence, cooking oil.

Method: Chop the toon, pour in the eggs, beat them, add a little salt and chicken essence to taste. Wash the wok, pour in a little peanut oil, wait for 6 to be hot, and pour in the toon egg mixture. Stir-fry for a while, observe the egg liquid to set and color and cook, and it is ready to be plated and served.

3. Spinach with nuts.

Ingredients: a small handful of fresh spinach, half a bowl of peanuts, an appropriate amount of cooked white sesame seeds, a little garlic, and a few dried chili peppers.

Method: Put a little oil in the pan and pour in the peanuts. Fry slowly over low heat until the peanuts are crispy.

Add water to a boiling pot, bring to a boil, and add a little oil. Then put the spinach in the pot. Blanch for 30 seconds, remove and quickly place in a basin of cool water.

Wring out the spinach out of water. Be sure to wring it out. Cut the spinach into small pieces and place in a pot.

Add a little salt, chicken essence, minced garlic, fried dried chili peppers, a small spoon of white vinegar and mix well, pour peanuts and white sesame seeds into a basin, and mix well with a little sesame oil. Serve on a plate.

4. Oyster sauce lettuce.

Ingredients: Lettuce, oyster sauce, green onion, garlic cloves, chicken essence, salt.

Method: Wash the lettuce, tear it into large pieces by hand, chop the green onion and ginger for later use. Boil half a pot of water, blanch the lettuce slightly (about 40 seconds), remove the lettuce and drain the excess water.

Sit on the fire in a wok, pour oil, fry the chopped green onion slightly, then pour the minced garlic and oyster sauce into it, stir-fry slowly over low heat, add a little chicken essence, stir-fry well and pour it on the blanched lettuce. If you have a stock, you can add some more stock after adding the oyster sauce, and then add a little thickener.

1. Scrambled eggs with tomatoes.

Ingredients: 3 tomatoes, 5 eggs, 1 tsp salt, 1 pinch of white pepper, 1 tsp caster sugar, 2 tbsp tomato paste.

Production steps: 1. Tomatoes are a good vegetable in daily life, and they are also the ingredients that my family has been preparing all year round. There are two reasons why I like tomatoes, one is that tomatoes are very nutritious and have a high vitamin content.

Second, the tomato has an excellent taste, which is suitable for both the main dish and the adjunct.

2. In addition to tomatoes, eggs are also an essential ingredient in the family. It is also one of the most important proteins, whether it is fried or boiled, I personally like it very much.

3. Crack the eggs into a bowl and add a pinch of salt and a pinch of white pepper to taste. Then beat well with chopsticks, then add a teaspoon of water and mix well.

4. Clean the tomatoes, cut off the middle pedicle and cut it into small pieces for later use. If you like a better taste, cut the tomato a few times, blanch it in boiling water, remove the skin, and then cut it.

5. Heat an appropriate amount of oil in a pan, stir the eggs a few times and pour them into the frying. The reason for adding some water is that the eggs are less likely to burn when fried, and the texture will be more delicate.

6. Put out the fried eggs, then pour in a little oil to heat and then pour in the tomatoes and stir-fry.

7. When stir-frying tomatoes, decide to add a little water according to the size of the stove. This will help the tomatoes to fry the lycopene without burning, and when the tomatoes are cooked through, add a small bowl of water and bring to a boil. Then pour in the prepared omelette, add a little caster sugar and two tablespoons of tomato paste to season and cook for a while.

2. Garlic spinach.

Ingredients: 1 bundle of spinach, 3 slices of ginger, 3 cloves of garlic, 1 tsp salt, 1 tsp monosodium glutamate.

Production steps: 1. Spinach ** is not very expensive, it seems to be more than four yuan a pound when I bought it today. It's not cheap, but it's the right time to eat it, so buy some stir-fried as needed. After the spinach is cleaned, cut it in half from the middle and set aside.

3. After the oil is heated in the pot, add the ginger slices, and add a teaspoon of salt to the fragrant spoon.

4. Then pour in the spinach and stir-fry quickly over high heat.

5. Finally, add monosodium glutamate and minced garlic, stir-fry twice and then remove from the pot.

3. Boiled broccoli.

Ingredients: 1 broccoli, 5 cloves of garlic, 1 red pepper, 2 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp chicken bouillon, 1 tsp salt.

Production steps: 1. Broccoli, its vitamin C content is higher than the tomatoes and peppers we often eat. It contains much more minerals than most vegetables, and its folic acid content is also quite good, so it is suitable for pregnant mothers.

2. Garlic is a nutritious vegetable, but it can only play a supporting role, which is also the main seasoning of our dish.

3. Peel and chop the garlic, then remove the seeds of the chili pepper and chop it into a small bowl. Pour the seasonings according to your preference, or I mentioned above in a small bowl and mix evenly and set aside.

4. Cut the broccoli into small florets, soak in light salt water for 10 minutes and wash well.

5. Heat an appropriate amount of water in a pot, pour in broccoli and blanch for more than ten or twenty seconds after the water boils.

6. Then spoon the seasoning we prepared earlier and pour it on top.

Stir-fried mung bean sprouts with leeks and scrambled eggs with toon.

The home cooking dishes of spring recipes include scrambled eggs with fungus, stir-fried tofu with celery, scrambled eggs with okra, fried bean sprouts with leeks, and steamed shrimp with garlic vermicelli.

1. Scrambled eggs with fungus.

Soak the fungus in advance with water and wash it clean. Beat two or three eggs with salt. Add water to a pot and bring to a boil, put the fungus, add salt and blanch for 3 4 minutes, and clean.

Put an appropriate amount of oil in the pan, pour in the egg mixture, stir-fry and serve. Start another pot, put an appropriate amount of oil, put ginger slices, green onions, garlic, simmer over low heat, turn on high heat, put in fungus, red pepper stir-fry, add an appropriate amount of salt to stir-fry into the flavor, add the broth, after collecting the juice, put in the eggs and stir-fry, put pepper, a little sugar, sesame oil, shallots and even out of the pot.

2. Stir-fried tofu with celery.

Celery Tender celery, cut into small pieces. Cut the dried bean curd into fine shreds, and the bell pepper into thin strips. Enlarge the garlic, ginger slices, and green onions in the pot and stir-fry until fragrant, put the celery and stir-fry the trouser shed, put a little salt, stir-fry the flavor, and then add the tofu and bell pepper to fry, put a little sesame oil before the pot, and the chicken essence can be.

3. Scrambled eggs with okra.

Wash the okra, cut it into sections, beat the eggs and pour them into the okra, add salt and oil and mix well. Put an appropriate amount of oil in a pan and pour in the okra egg mixture. Stir-fry over high heat until cooked, then add some pepper and sesame oil.

4. Stir-fried bean sprouts with leeks.

The green beard sprouts I chose for stir-fried bean sprouts are easy to stir-fry, have a good taste, and are easy to digest. Soak fresh bean sprouts in water and wash them well. A small handful of leeks cut into sections, 1 red pepper cut into shreds, ginger cut into shreds, garlic cut into slices.

Prepare salt, chicken essence, sesame oil, balsamic vinegar, and a little sugar. Heat the pot, add the ginger and garlic and simmer until fragrant. Add the mung bean sprouts and stir-fry a few times, add salt, and add a little balsamic vinegar.

Sauté until the bean sprouts are completely tender, then add the leeks and chili peppers and stir-fry. Put the chicken essence, a little sugar, add sesame oil, and fry evenly.

5. Steamed shrimp with garlic vermicelli.

Remove the head of the shrimp, pick the sand line, and cut the back of the shrimp with scissors, so that the shrimp is delicious. Wash well. Add cooking wine, pepper and salt to the shrimp and marinate for about 20 minutes.

Soak the vermicelli in water in advance. Put oil in a pan and sauté half of the garlic until fragrant. Place the vermicelli on a plate.

Arrange the shrimp evenly on top of the vermicelli, then place the fried minced garlic on top of the shrimp, and sprinkle with the minced garlic and ginger that have not been fried.

Drizzle steamed fish and tempeh oil over the top of the shrimp. After the water is boiled, steam in the pot for 6 8 minutes, put more vermicelli, and steam more. After steaming, sprinkle with millet pepper and chopped green onions, and drizzle with hot oil.

Spring dishes include stir-fried leeks, stir-fried camellia, stir-fried spinach, cold salad Ding Chang Zhengmou, and fried spring bamboo shoots.

1. Stir-fry leeks.

The first stubble leeks in spring are very fresh and tender, store the nutrients for the winter, the leeks that have just been cut back, the leaves are fat and green, green and verdant, green and oily, the water is spiritual, there is a faint fragrance when smelling, fried leeks are a home-cooked dish made of leeks. Leeks contain special ingredients such as volatile essential oils and sulfides, which give off a unique spicy smell.

2. Stir-fry the shepherd's cabbage.

The taste of the shepherd's cabbage is just the usual farmhouse taste, slightly bitter, but it tastes tender and refreshing. Stir-fried shepherd's cabbage is a dish made of shepherd's cabbage, vegetable oil, rice wine, refined salt, etc. According to your own taste, you can use garlic, salt, sugar, sesame oil, vinegar and light soy sauce to make a sauce.

3. Stir-fry spinach.

The method of stir-frying spinach is very simple, basically at a glance, spinach is iron-supplemented, green leafy vegetables are used as soup, and stir-fry is very suitable. There's really nothing technical about it.

4. Chilled mother-in-law.

The shape of the mother-in-law is very easy to distinguish, the leaves are jagged, and yellow flowers will bloom in the middle, like chrysanthemums, pick the mother-in-law slowly, you must be early, the elders will not be delicious, the scientific name of the mother-in-law is also called dandelion, spring is the season to eat buds, and it is also the season that is the easiest to get angry, so the right amount of food is very good, and it is simple and easy to use.

5. Stir-fry spring bamboo shoots.

After a whole cold winter of nourishment, the taste of spring bamboo shoots is particularly sweet, crisp and tender, especially fried with meat, the salty aroma of meat and the sweetness of bamboo shoots, blending with each other, it is more suitable, a "pickled fresh", delicious to fly!

Spring dishes include braised spring bamboo shoots in oil, stir-fried dried leeks, fragrant chrysanthemum, garlic and oily wheat vegetables, and scrambled eggs with shepherd's cabbage.

1. Braised spring bamboo shoots in oil.

Braised spring bamboo shoots in oil is a traditional famous dish in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine; The dish is made of tender spring bamboo shoots unearthed before and after the Qingming Festival, cooked with heavy oil and heavy sugar, its color is red and bright, fresh and tender and refreshing, fresh and salty and sweet, which makes people never get tired of eating.

2. Stir-fry the leeks until fragrant.

The main raw materials for production are leeks, dried fragrant and so on. The mountain rent is tender and delicious, a little slightly spicy, add the leeks cut into sections, stir well, and wait until the leeks become soft and then get out of the pot.

3. Mixed with chrysanthemum.

Marinate with soy sauce, a pinch of salt, flavored teaser and sesame oil. Wash the chrysanthemum, cut it off, and put it in a small pot. Take a small bowl and pour in soy sauce, salt, monosodium glutamate, and sesame oil to taste.

4. Garlic and oily lettuce.

The traditional famous dishes of Guangdong Province are made in Cantonese cuisine. This dish is simple to make and has a light and refreshing taste.

5. Scrambled eggs with shepherd's cabbage.

Capsule's cabbage can be stir-fried, cold dressed, vegetable filling, vegetable soup, edible methods are diverse, and the flavor is special.

Spring is the season of recovery, warming climate, and rejuvenation of the earth, and the diet should be light, soft, easy to digest, and easy to absorb, and the following home-cooked dishes are more suitable for spring:

1.Roast Beef with Potatoes: Beef is rich in protein and iron, and potatoes are a representative of spring vegetables, which can slowly rejuvenate people.

2.Plum cabbage button meat: Lean meat with plum cabbage is very good in terms of nutritional value and taste. Plum cabbage is rich in fiber and vitamin C, which helps regulate the intestinal flora and promote appetite, making it ideal for spring.

3.Steamed sea bass: The meat of sea bass is tender and easy to digest and absorb, making it suitable for spring consumption. In addition, the light steaming method can fully retain the delicious taste without overburdening the stomach and intestines.

4.Green Vegetable Tofu: Green vegetables, which are representative of spring vegetables, are paired with tofu, which is delicious and nutritious. Green vegetables are rich in folic acid, carotene and other nutrients, and tofu is rich in high-quality protein, which is a healthy and delicious home-cooked dish.

5.Back to the pot meat: The back to the pot meat is crispy and refreshing, and it is delicious and attractive with seasonings such as green onion, ginger, garlic and bean paste.

Returning meat contains a large amount of aldehydes, which has a certain protective effect on liver tissue, and can also help the accumulated fat to be consumed and improve the body's metabolism.