Teach you four home-cooked dishes that easily eliminate toxins
Frying vegetables and fungus ingredients: lettuce, yam, black fungus, wolfberry.
Practices: 1. Blister black fungus hair with water, remove the pedicle after swelling, wash away impurities, and tear into small flowers.
Peel and slice the lettuce.
Rinse the wolfberry; 2. Wear gloves, peel the yam, and rinse.
Cut small pieces and soak them with water to prevent oxidation and blackening.
-The mucus after the yam is cut will itch on the skin, so you must wear gloves to handle it.
Add black fungus and cook for 2-3 minutes. Remove and drain.
(Yam and lettuce are thinly cut and easy to ripen, so do not simmer for too long, so as not to lose the crunchy and tender texture;) 4, wash the pot, add an appropriate amount of oil, and heat into the black fungus lettuce and bamboo shootsClose, add an appropriate amount of salt, quickly stir fry evenly; 5, and finally sprinkle the wolfberry slightly fry.
Stir-fried vegetables with black fungus, black fungus, yam, lettuce and wolfberry.
Black fungus is rich in iron. It can nourish and nourish blood and make the skin ruddy when eaten regularly. The gelatin contained can absorb the dust particles inside the digestive system of the body and replace it in vitro to repair the function of detoxification of the stomach and intestines.
Yam has a high cellulose content and provides a large amount of mucoprotein, which can reduce the accumulation of aunts under the skin, and has a sweet taste, which is good for the spleen and stomach.
Five-color detox black fungus ingredients: fungus, red and yellow color pepper.
Seasoning: salt, sesame oil, vinegar, soy sauce, sugar, cooked white sesame, coriander, fresh hemp pepper, garlic.
Method: 1. Wash the black fungus and foam it (do not use hot water for cold fungus, just use cold water); 2. Cut the colored peppers, smash the garlic, and cut the coriander leaves into sections; 3. Put in the bowlAdd vinegar, sesame oil, salt, sugar, sesame oil, minced garlic, and fresh hemp pepper into juice; 4. Put the fungus in a cold water pot and cook; 5. Remove the fungus after the water is slightly boiled, and cool the water (keep the fungus)Crispy); 6, remove the fungus and pour the prepared juice; 7, add red and yellow bell pepper, parsley; 8, and finally add cooked white sesame and mix well.
Roasted Vegetables: Roasted Vegetables, Ravioli, 2 Dried Red Peppers.
Method: 1. Cut the edible vegetables and coriander into shreds, and cut the dried red peppers for later use; 2. After the coriander is cut, soak it in water and rinse it twice, which can wash away the excess starch and make the curd tasteIt is more crispy, and it can prevent the oxidation of black silk; 3, add some oil to the pot, add dried peppers, stir-fry, add the shredded vegetables and shredded silk, stir fry evenly, season with an appropriate amount of salt;— Stir-frying at high fire is the key to keeping the crustacean crisp.
So cut as thin as possible, it will be easier to cook.
4. Drizzle 1 spoon of balsamic vinegar and mix well.
Ingredients for pea-tip mushroom tofu soup: pea-tip, tofu, oyster mushroom (or other mushrooms), shredded ginger.
Method: 1. Cut the tofu into small pieces, wash and cut the oyster mushrooms into strips; 2. Wash the pea tips well and reserve them;Alternatively, choose those parts that are not moving, leaving only the tender ones, breaking into small sections.
This step is tedious, but it can’t be omitted lazily, otherwise the old stem and leaf protrusions will have a big discount.
) 3, add 1 spoon of oil to the pan, stir-fry the ginger, and stir-fry the oyster mushrooms for 2-3 minutes; 4. add 2 bowls of water, boil the tofu cubes, and season with an appropriate amount of salt;After the tofu is cooked, sprinkle the pea tips, turn off the heat immediately, and heat the pea tips with the temperature of the soup.
(The pea tip is extremely tender and easy to ripen. It can be cooked with the remaining temperature of the soup, so it does not need to be cooked for a long time, and it will lose its aroma.
) The pea tip is the seedling when the pea has just germinated three or four cotyledons. It is tender and tender, with a faint fresh fragrance at the entrance, which is fresh and pleasant.
Although it is a small dish with a slender blade, it is rich in nutrition. It is only rich in vitamins A and C, calcium and phosphorus and other supplementary fibers.Metabolism, detoxification and other effects.