Braised asparagus
Materials: 500g asparagus, 60g ham, 50g pea seedling, 2G monosodium glutamate, 5g yellow wine, 30g cream, 25g lard (refined), 3G salt
Practice:
1. The old asparagus (Asparagus) is peeled and the whole tender one is washed with clear water.
2. Put the pan pad on the plate, first spread the slices of ham symmetrically, and then spread the asparagus in the form of three laps.
3. Put the wok on the high heat, add 500ml of clear soup, put the pan pad in, buckle it up with a plate, and change to a low heat grilling system after boiling.
4. When the asparagus is ripe, hold the pan pad with a spoon, remove the dish, put the picked asparagus into the dish, and surround the cleaned pea seedlings.
5. Put the wok on the high heat, add the original soup of grilled vegetables, add the refined salt, monosodium glutamate, rice wine and cream, thicken the juice with the high heat, and then pour it on the asparagus.
Mixed asparagus
Materials: 250g asparagus, 150g cucumber, 15g white vinegar, 2G pepper oil, 5g sesame oil, 3G salt, 5g garlic mud, 2G chicken essence.
Method: cut the cucumber into thin wires, mix the cleaned and soaked asparagus and cucumber into garlic mud, white vinegar, salt, chicken essence, pepper oil and sesame oil, and then serve.
Sea jelly
Practice:
1. Put the cleaned Lemongrass into the pot, add some edible water and cook it over medium low heat until it dissolves completely, then scoop it into the flat bottom square plate and let it cool and form.
2. That is, the fruit knife can be divided into plates. At the same time, seasoning is added according to the taste and interest of the edible person for enjoyment. You can also add all kinds of cooked fruit and vegetable juice in the boiling process to make fruits and vegetable cakes for enjoyment.