How to make boiled vegetables delicious?

Boiled vegetables are delicious as follows:

One: Boiled pork slices.

Ingredients: tenderloin 400g, water 1000ml, 3 baby dishes, 2 tablespoons Pixian watercress, egg white 1 piece, pepper, corn starch, salt, cooking wine, garlic, 3 slices of ginger, garlic sprouts, chopped green onion, oil and soy sauce.

Practice: 1. Slice tenderloin, add raw flour, salt, cooking wine and soy sauce and mix well.

2. Beat in an egg white and mix well.

3, the doll dish is decapitated, cut into two halves for use, boil water and fly until half cooked. Spread it under the bowl for later use.

4, hot pot hot oil, add chopped green onion, ginger, pepper, pepper, stir fry.

5. Add Pixian watercress, stir-fry, and add 1000ML water to boil.

6. Add the marinated meat slices. If there are lumps, stir them with chopsticks. Boil the water for 3-5 minutes.

7. Pour the sliced meat, soup and meat into a bowl with baby dishes.

8. Prepare onion, ginger, garlic and pepper for standby, and prepare onion, ginger, garlic and pepper for standby. Sprinkle the prepared onion, ginger, garlic and pepper on the top of the dish.

9. Burn some hot oil in the pot, be sure to be hot and pour it on onions, ginger, garlic and peppers.

Two: Sour soup Longli fish

Ingredients: Longli fish 400g, tomato 500g, Flammulina velutipes 250g, tofu 1, konjac 1 box, pepper 30g, garlic 1, ginger 1, tomato sauce 100g, and white pepper 65438+.

Practice: 1, cut tomatoes into pieces, remove the roots of Flammulina velutipes and tear them into strips, and slice tofu.

2. Slice chopped green onion, sliced ginger and garlic, sliced pepper, pour oil in a hot pot, and saute chives, ginger and garlic and pepper.

3. Add tomato sauce and stir-fry over low heat, add tomatoes and stir-fry until soft, pour in wild pepper juice and add water to boil for 5 minutes.

4. Add tofu, Flammulina velutipes and konjac.

5. Add 1 tablespoon salt, half a spoonful of monosodium glutamate, a little white pepper to taste, and pour in white vinegar.

6. Put the fish fillets into the pot and cook until they turn white.

Three: Piaoxiang fish with Chinese sauerkraut

Ingredients: 1 grass carp (2 kg 42 Liang), 250g pickled cabbage, 8 dried peppers, 2 teaspoons of pepper, 3 cloves of garlic, 1 piece of ginger, 1 teaspoon of egg white, 1 teaspoon of cooking wine, appropriate amount of white pepper, 1 teaspoon of salt, 3 teaspoons of starch, a short piece of onion and appropriate amount of onion rings.

Practice: 1. When buying fish, let the merchant cut the fish into fillets, fish and fishbones, and divide them into two pots.

2. Pour the fish into cold water, put a spoonful of salt and wash it by hand.

3. Rinse repeatedly for about three times, the water will become clear and the fish will become transparent. Pour out the water and drain it.

4. Fish slices with pickled vegetables: one spoonful of salt, appropriate amount of white pepper, three spoonfuls of starch, one egg white and one spoonful of cooking wine. Stir well and marinate for half an hour.

5. Cut the onion, slice the garlic and ginger, and cut the dried pepper into seeds.

6, put oil in the pot, onion, ginger and garlic saute, add fish head and bones and sauerkraut and stir fry for two minutes.

7. Add enough boiling water and cook for 20 minutes.

8. After boiling, put it on medium fire for 20 minutes.

After 9.20 minutes, the soup turns white, and salt is added according to the amount of soup. I added a teaspoon here, tasted the salty taste myself, and stopped seasoning. Whether white pepper is added or not is according to my own preference.

10, the fish soup in the pot is boiled, the fish fillets are served, and don't keep moving after being dispersed with chopsticks. Turn off the heat as soon as the fillets turn white.

1 1. Pour them into a large bowl container.

12, put two or three spoonfuls of oil in another pot on low heat, add dried peppers and pepper to cool the oil, and the peppers will turn red and shine.

13. Take out the pepper and pepper, put them on the fish fillets and sprinkle with chopped green onion.

14, boil the oil in the pot with high fire, smoke, turn off the fire and pour it on the pepper and chopped green onion.

Four: Sichuan tofu pudding fish fillets

Ingredients: fresh fish 1 750g, 2 boxes of lactone tofu, 30g of Pixian watercress (chopped), cooking wine 15ml, starch 15g, salt, egg white 1 0g, dried pepper 10g, and pepper 65438.

Practice: 1. Grab the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg whites and appropriate amount of salt, and marinate for 15 minutes. After the fish head is fried, you can add water to make soup.

2. Heat the lactone tofu, cut into large pieces and put it in a deep pot or a shallow pot for later use.

3. Add 50 ml of oil into the pot, stir-fry the dried pepper and pepper with low fire, remove the parched dried pepper and pepper and chop them for later use.

4. Stir-fry the chopped Pixian watercress in oil and stir-fry it in Jiang Mo.

5, add soup (or water) to boil, add cooking wine, soy sauce, sugar, salt to taste.

6. Put the marinated fish fillets into the soup and spread them out with chopsticks. Turn off the heat after the fillets are cooked and discolored.

7. Pour the cooked fish fillets and tofu into the pot.

8. Sprinkle chopped peanuts, minced garlic, and previously fried dried pepper segments and pepper.

9. Heat 50 ml of oil until 80% heat (smoke) is poured on the fish fillets.

Five: Boiled Maoxuewang

Ingredients: duck blood 500g, cooked tripe150g, tripe100g, ham100g, soybean sprouts100g, Maoxuewang seasoning 60g, salt15g, sugar 3g.

Practice: 1, duck blood washed and cut into pieces, beef venetian and beef tripe sliced, ham sliced.

2. Boil the water in the pot and blanch the tripe in the louver for later use.

3. Boil the duck blood for 5 minutes and remove it for later use.

4. Pour the oil-fried shallots, ginger and garlic into the wok, stir-fry the seasoning, and pour the bean sprouts and stir-fry.

5, add the right amount of water and a little sugar, add cooking wine.

6. Cook for 5-8 minutes, then add duck blood and continue to cook for 5-8 minutes.

7. Add the louver and tripe, boil and season with salt and chicken essence.

8. Finally, add ham and start a big fire.

9. Remove the hair, add sesame oil to the pot and heat it, and pour the hot oil on the hair.

10, sprinkle with garlic, coriander and cooked sesame seeds.