What does dried fragrant taste better with?

I think dried fragrant and tofu are very delicious, and they can also be paired with tofu milk, the taste is really amazing, very fragrant.

I think it tastes better with dried and shredded beef, and the two flavors are very delicious when combined.

I think you can eat dried fragrant mushrooms with shiitake mushrooms, so the aroma of the two ingredients is very delicious.

Some people like the taste of this dish, and some people don't like the taste of this dish, parsley is a vegetable that is high in nutrients, containing fiber, carotene, vitamins, calcium, sodium, iron, and other ingredients. The unique aroma of parsley is combined with the aromatic smell of smoked and dried, and after boiling in the pot, it forms a large piece of bean curd, which needs to be packed into a grinding tool and covered with gauze on the tofu.

<> bake for about an hour at the end, and the fragrant drying is complete. Heat the pot and pour the oil, add the minced ginger and garlic and stir-fry until fragrant, put the celery in the pot and stir-fry evenly, and then put it in. Stir-fry fragrant dry, add oil and light soy sauce.

Stir-fry until cooked, add some cornstarch and water to hook. Pour the potatoes into the edge of the pot and bring them to a boil, the aroma is fragrant, and the taste is unsatisfying! Xianggan is a traditional snack in our country.

It is a traditional delicacy made with tofu as the main raw material, supplemented by salt, fennel, Sichuan pepper, spices and other seasonings.

The best way to eat dried fragrant is to fry it with celery, because celery is nutritious. It is rich but lacks high-quality protein, while fragrant dried protein is abundant. The rich soybean protein can just complement each other and play a nutritional effect, and these two ingredients are fried together, the taste is hot oil, stir-fry garlic and dried chili peppers, stir-fry for a while, add an appropriate amount of salt and soy sauce and stir-fry together for about 2 minutes, and finally put in millet spicy and stir-fry a few times to get out of the pot.

Remove from the pot and pour oil, add shredded green onion and stir-fry, pour in dried fragrant and celery, stir-fry until the celery changes color, about three or four minutes, add light soy sauce and a few drops of sesame oil, and it is delicious. Once all the ingredients are ready, eat the garlic outside. Rinse all the ingredients with water and drain the water, first change the pork to a knife and slice it, remove the pepper from the stem, pat it loose and cut it into oblique shreds, cut it into thin slices, and peel the garlic.

Slice half and mince in half and set aside. The more common method of fragrant dried celery is also the most common, and the taste is also very good. There are also direct garlic sprouts stir-fried and dried, etc.

When making fragrant fried bacon, you can also add celery, garlic and so on.

Stir-fry the garlic sprouts until fragrant.

Ingredients: 200 grams of garlic sprouts, 300 grams of dried fragrant peppers, a few garlic grains, a mermaid pepper, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of cooking oil, a little water starch, and a little sesame oil.

Steps] 1. First of all, we prepare 300 grams of dried fragrant and cut into shreds. 200 grams of garlic sprouts, pat break, so that it is easier to taste, slice into pieces, because the maturity is different, so we have to separate the garlic sprouts and garlic sprouts.

2. Next, we prepare the ingredients, scatter a few garlic pieces, cut them into grains, and cut the bell pepper into oblique blades. Next, we blanch the dried tofu, which can remove the smell of beans, after the water is boiled, add 1 tablespoon of salt to add the bottom flavor of the dried tofu. Add 5 grams of soy sauce, color to increase the flavor of the beans, blanch the water on high heat for 10 seconds, and drain.

3. Wash the pot and boil it dry again, add an appropriate amount of oil to moisten the pot, leave the bottom oil in the pot, add an appropriate amount of oil, add the dried bean curd and fry to bring out the flavor of the beans. You can also add a pinch of salt so that the dried tofu is not easy to stick to the pan. This step can be omitted after the pot is moistened.

4. Fry until the dried tofu is fragrant, and every grain of dried tofu is bubbling, so it's okay. At this point, we drain out the dried beans.

5. Wash the pot, add a little oil, add the ingredients and fry until fragrant, add the garlic stalks, and fry for 5 seconds. Add the dried tofu and stir-fry again for 8 seconds to allow the dried tofu to absorb the flavor of the ingredients. Cook 8 grams of soy sauce and add color and flavor.

Add a small amount of salt and pepper and stir-fry again. Cook a small amount of water to bring out the water vapor and let the flavor well balance.

6. Add the garlic sprouts, stir-fry again for 5 seconds, stir-fry the garlic fragrance, hook in a small amount of thin thickener, and let the flavor blend. Pour in a little sesame oil to increase the aroma, and after smelling the fragrance, you can get out of the pot.

1. Wash the pork loin, cut it into thin strips, add salt, cooking wine and white pepper and mix well.

2. Dried fragrant and cut into thin strips.

3Break the mushrooms into florets and wash.

4Blanch in a pot of boiling water, remove and drain.

5Pour oil into a wok, stir-fry the white chives and ginger, and add the shredded meat.

6Add dried fragrant and mushrooms and stir-fry.

7Add salt to taste, pour a little stock or water to bring to a boil, turn to medium heat and cook for 3 minutes.

8. Reduce the juice slightly over high heat, sprinkle with green onions and mix well.

I think the fragrant fried pork is the most delicious. First fry the dried fragrant in oil, then fry the meat, after the meat is cooked, pour in the fragrant dry, put some green peppers, garlic, salt and soy sauce to taste and adjust the color, stir-fry and then remove from the pot.

Stir-fried pork.

Ingredients: appropriate amount of pork belly, 8 Hangzhou peppers, appropriate amount of green onions, 1 teaspoon light soy sauce, 1 teaspoon of Pixian bean paste, 150 grams of dried tofu, 4 cloves of garlic, 1 2 teaspoons of sugar, 1 teaspoon of cooking wine.

Method: 1. Main ingredients: dried tofu, pork belly, Hangzhou pepper, garlic, green onion 2, green onion chopped onion, garlic sliced, Hangzhou pepper cut obliquely.

3. Cut the pork belly into thin slices and the dried tofu into small long slices.

4. Put two teaspoons of cooking oil in the pot, put the chopped pork belly and stir-fry over medium heat.5 Stir-fry until the pork belly changes color and the fat part of the meat spits out the oil, and put in the chopped green onion, garlic slices and 1 teaspoon bean paste.

6. Stir-fry over low heat until the green onion and garlic are fragrant, and the red oil from the bean paste is put in 1 teaspoon of cooking wine and 1 teaspoon of light soy sauce.

7. Add an appropriate amount of sugar and stir-fry evenly.

8. After stir-frying evenly, add the chopped dried tofu and stir-fry for 1-2 minutes.

9. Add the chopped Hangzhou pepper and stir-fry quickly.

10. Stir-fry until the pepper is broken, then turn off the heat and serve.

11. Salty and slightly spicy are very good for rice.

Stir-fry celery until fragrant.

This is a relatively basic method, and celery can be eaten basically all year round. When the two are fried together, the taste will be richer, one is crunchy and the other is softer.

Ingredients: 150 grams of dried tofu, 75 grams of celery, and 10 grams of carrots.

6 grams of refined salt, 5 grams of monosodium glutamate, 10 grams of Sichuan pepper oil, 5 grams of thirteen spices.

Method 1: Scrape off the skin of celery, cut it into thin strips with a knife, and cut the carrot into strips.

2. After the ingredients are ready, you can put on the heat, then pour in some water and bring to a boil, then pour in celery strips and carrot strips to cool.

3. Cut the dried tofu into strips with a knife and put the celery and carrot strips into a pot.

4. Add refined salt, monosodium glutamate pepper oil, thirteen spices, mix well and serve.

If you like to eat lighter flavors, then monosodium glutamate, thirteen spices, and pepper oil can also be omitted, and only oil and salt can be added, and everyone can come according to their own taste.

Fragrant dry back to the pot meat.

Some people question that the meat is not good for the body, in fact, the main reason is that there is more oil on it, if your body is not in trouble, then it doesn't matter if you eat it once in a while, you don't need to worry too much. Material.

Pork belly, dried fragrant, sliced ginger, garlic, soy sauce, salt, sugar, bean paste.

Method 1In the morning, go to the vegetable market to buy some fresh pork belly, the first step is to put ginger slices in the water, and blanch the whole pork belly.

2.Slice the pork belly.

3.Cut into strips.

4.Prepare garlic, soy sauce, salt, sugar, and bean paste.

5.Put oil in a pot, add ginger and garlic, and stir until fragrant.

6.Add the pork belly and stir-fry until slightly discolored.

7.Put oil in the pan and add the side dishes.

8.Add the meat and stir-fry.

9.Then pour in vinegar soy sauce, salt, sugar, bean paste, stir-fry a few times, not too long, and you can get out of the pot after a while.

Stir-fried meat. Ingredients: 400 grams of fragrant and dried fragrant, a green pepper, 4-5 red bell peppers, 500 grams of meat, and a small handful of green garlic. Seasoning: oil, salt, light soy sauce, starch, ground black pepper.

Method 1: Cut the dried fragrant, green pepper into strips, red bell pepper into small sections, and green garlic into oblique sections for later use;

2. Shred the meat, add a little salt, light soy sauce, starch and black pepper, mix well and marinate for 5 minutes;

3. Heat the pot, put oil in the pan, don't wait for the oil to be too hot, put the shredded meat into the slippery and stir-fry until it changes color, and immediately put it for later use;

4. Add a little oil to the pot, after heating, add the green pepper and red pepper to stir until fragrant, add fragrant dry, stir-fry quickly, add a little salt and light soy sauce, and fry until fragrant and colored;

5. Add an appropriate amount of water along the edge of the pot while stir-frying, fry until fragrant, dry, lubricated and soft, add green garlic, stir-fry a few times, pour the fried shredded meat into it and stir well.

Stir-fried minced meat with garlic and moss.

Ingredients: a small handful of garlic, two pieces of dried fragrant meat, 200 grams of lean pork, a piece of ginger, a few spicy millet, a few white shallots, an appropriate amount of cooking oil, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of salt, a little white pepper, and an appropriate amount of water starch.

Steps] 1. Garlic moss is now a seasonal vegetable, prepare a small handful, pinch the head, remove the tail, wash and cut into cubes. Two pieces of dried incense, first cut into strips, then diced, put on a plate and set aside. 200 grams of lean pork, minced into minced meat.

The ingredients you need are also very simple, minced ginger, spicy diced millet, and chopped shallots.

2. Put oil in a hot pan, fry the ingredients until fragrant, and then put the minced meat into the pot. Stir-fry the minced meat over medium heat until it changes color, add a spoonful of light soy sauce and a small half spoon of dark soy sauce, and stir-fry to taste. Pour in the chopped dried fragrant and stir-fry evenly over high heat to bring out the fragrant aroma of the fragrant dried fragrant.

3. Then pour in the diced garlic moss and fry until the garlic moss is seven or eight minutes cooked, then seasoned. Add salt and white pepper, these three ingredients are very fragrant and do not need other seasonings. After stir-frying, add millet spicy to increase the spicy fragrance, and if the child eats it, you can do without adding chili pepper.

Add a little water starch, starch water can make the dish more flavorful and tender. Finally, after stir-frying a few times on high heat, it can be removed from the pan and put on a plate.

After cooking, it is more delicious to make stir-fried vegetables, and the best way to do it is to make fragrant dried fried leeks, add soy sauce and edible salt to them, and then add leeks and chili peppers to stir-fry.

Dried fragrant is dried tofu. Usually we can eat it cold, pour sesame oil, and then put in some coriander, which is particularly delicious. There are a lot of exams, usually you can mix it cold, you can also stir-fry, you can use it to fry leeks, celery, you can also stir-fry pork belly, when you stir-fry vegetables, you should put in sweet noodle sauce and Pixian bean paste, and then put in light soy sauce, it will be delicious.

Dried fragrant can be fried with leeks, mixed with spinach, or fried; You can cut the dried fragrant into thin slices, then heat the oil, put the chopped fragrant dried fragrant into the oil pan, then pour the leeks on top, and finally pour soy sauce and light soy sauce for seasoning.

I think it's better to cook it with fragrant dry roasting. You can make sour bamboo shoots stir-fried fragrant dry, fragrant dried stewed tofu, fragrant dried stewed mushrooms, fragrant dried stir-fried meat, dry stir-fried fragrant dry. These are very tasty practices.

What is Xianggan, it is a soy product, made of soybeans, and has rich nutrients, and examines the calcium, protein and amino acids required by the human body. If you often eat some dried fragrant food, it can have the effect of promoting appetite, do you know the suitable people for dried fragrant food, what kind of people are suitable for eating, how to make it, let's take a look at these introductions.

The fragrance is unbridled, it is soaked in soybeans for 6-12 hours, and then water milling, boiling pulp, soaking pulp, beating, blocking, overpressure and then roasting, the color is yellow and bright, the block shape is square, the quality is tough and soft, the taste is salty and fresh, the smell is fragrant, the food is delicate, the color and fragrance are good. It can make a variety of dishes, can be cold mixing, hot frying, frying, roasting, etc., after making it is fresh and fragrant, cheap and good, rich in nutrition, and is deeply loved by people.

The effect of dried incense

It invigorates qi and widens, nourishes and moistens dryness, clears heat and detoxifies, and spleen and stomach, and fights cancer.

The nutritional value of dried incense

Xianggan is rich in protein, vitamin A, B vitamins, calcium, iron, magnesium, zinc and other nutrients, and has high nutritional value. Dried incense can supplement rich nutrients, which plays a good role in improving physical fitness and preventing diseases. The lecithin contained in dried incense can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart;

Suitable for people with dried incense

It can be eaten by the general public. The content of fragrant sodium is high, and patients with diabetes, obesity or other chronic diseases such as kidney disease and hyperlipidemia should eat with caution; Dried incense contains a lot of salt, so if you have three high diseases, it is best to eat it. The elderly and patients with iron deficiency anemia should especially eat less.

Suitable for people: ordinary people can eat dried fragrant.

You know what dried incense is, how it should be made, and who it is suitable for. There are many benefits of dried incense, it can have the effect of supplementing vitamins and minerals, supplementing rich protein and calcium, and can also improve physical fitness and prevent diseases.

Dried incense can be made into dried reeds is more delicious, with artemisia and dried fragrant as raw materials, wash the reeds, shred the carrots, shred the dried fragrant vegetables, fry the chives and ginger in the pot, add the reeds, dried fragrant and stir-fry.

Ingredients: 250 grams of artemisia annua, 4 small pieces of dried fragrant tofu, half a carrot Accessories: 1 tablespoon of cooking oil, 4 grams of salt, half a tablespoon of light soy sauce.

1. Remove the old stems of the reeds, clean them, and soak them before rinsing.

2. Pick the reeds into inch segments by hand and discard the old parts.

3. Shred the carrots.

4. Shred the dried tofu.

5. Stir-fry chives and ginger in a pot, add dried tofu and stir-fry, add light soy sauce, and stir-fry with some water.

6. Add shredded carrots and stir-fry.

7. Finally, add the artemisia reed and continue to stir-fry, add salt and stir-fry after the reeds change color.

8. Diagram of dried finished reed incense.

Notes:1. Good quality dried tofu: milky white or light yellow, slightly shiny; The shape is neat, elastic, delicate, and there is no liquid oozing after extrusion; The smell is fragrant; The taste is pure and moderately salty.

2. The color of the substandard dried tofu becomes darker; The appearance is untidy, rough, poor elasticity, and water can be squeezed out of the incision; The aroma is bland; The taste is bland, salty or bland.