When I was having a banquet, I always liked to buy Qingjiang cuisine for decoration, and I called it "tray vegetables".
I didn't use Qingjiang cuisine to cook dishes, but I heard that my friend's daughter-in-law didn't buy art, but I studied aesthetics in life. So through the decoration art, a common dish burst out sparks, enhancing the deliciousness, and making the picky foodie family unhappy.
I thought to myself, why wait for the banquet? You can do it at home!
There are two basic steps for Qingjiang cuisine: one is to clean it thoroughly, with mud hidden in the stems, so you have to soak it first and then put it under the head of the water dragon to wash it many times; the key to making Qingjiang cuisine fresh green and shiny is when blanching, put a teaspoon of salt and salad oil in the water, and quickly shake it in hot water for a few seconds to immediately lift it up, and it will retain a crisp green color, and it will not easily lose it after growing.
The special shape of Qingjiang cuisine can create a variety of plate creativity, such as the leaf handle is curved like a spoon, and the appearance of the adorable one can be used as a container to put on the favorite ingredients; or cut the stems on the head and stand upright like roses, which is simple and eye-catching; or cut the Qingjiang cuisine in half to decorate the edges and put the ingredients in the middle, which is a different look.
Even if you don't pan, stir-fry with the bright green color of Qingjiang rapeseed and light-colored ingredients, such as bean bread, can also show a strong visual effect.
It is good at using the characteristics of Qingjiang cuisine, which not only creates a good dining atmosphere, but also supports the deliciousness of the food!
Blue green roseIngredients: 1 handful of green vegetables, 1 bowl of meat
Spicy and spices: 1 tart, 1 large pepper, 1 teaspoon of ginger, 1 tablespoon of minced garlic
Method:
1. Cut off the head of the green vegetables and look like roses.
2. Soak in clean water for a few minutes, then put it under the head of the water and wash it until the mud is washed clean.
3. The leaves are also cleaned.
4. Boil a pot of water, add a teaspoon of salt and salad oil, and put the Qingjiang vegetable head down and cook, and then cook it after about 1 minute. Then cook the leaves for about 10 seconds before starting.
5. Pan: First place the leaf along the plate, with the stem facing outward, and the leaf facing inside; place the head of the Qingjiang cuisine in the center (if the needle is not straight, you can slightly flatten the bottom).
6. Take a stir-fry crock, add 1 tablespoon of salad oil in the crock, ginger, garlic, and chili, then add the meat and stir-fry, add 1 tablespoon of crock oil and 1 bowl of water, add taibai powder to thicken before starting the crock.
7. Just pour it into method 5.
Ingredients: 1 handful of Qingjiang vegetable, 3 slices of bean bread, half a piece of chicken soup, 1 tablespoon of minced garlic
Method:
1. Put the half-block chicken soup into a bowl and melt it with hot water.
2. Take the non-stick pot, add 1 tablespoon of oil, and after the oil is hot, turn the beans flat and fry until both sides are golden yellow.
3. Cut the bean bread into appropriate mouth sizes.
4. Wash the green vegetables and cut them into small pieces.
5. Boil a pot of water, add a teaspoon of salt and salad oil, add the Qingjiang vegetables after the water is boiled, and then prepare for about 30 seconds.
6. Take a fried pot, add 1 tablespoon of salad oil in the pot, stir-fry with minced garlic, add the soup of Method 1, add the bean buns of Method 2, and simmer over low heat for 5 minutes to make it taste good.
7. Add the Qingjiang vegetables from Method 5 and stir-fry for about half a minute.
● Chicken soup block is also called "taste sacred ingredient". It can make the taste delicious without adding other flavoring ingredients. My ratio is a semi-block chicken soup with a bowl of water (a bowl for eating), which can be adjusted by yourself.
Ingredients: 1 handful of Qingjiang cuisine, 1 egg, 1 large pepper, 1 tart, half-pack of jujube mushrooms, suitable amount of jujube and stewed pork slices
Method:
1. Wash the Qingjiang cuisine and cut half-cut.
2. Boil a pot of water, add a teaspoon of salt and salad oil, add Qingjiang cuisine after the water is boiled, and then prepare it after about 30 seconds.
3. Plate: Take a round plate and surround the Qingjiang cuisine in one direction.
4. Boil a tin of water, blanch the crusts (about 5 seconds), the ginger mushrooms (about 5 seconds), soak noodles (about 3 minutes), and slices of meat (about 5 seconds), and prepare them in order.
5. Take a stir-fry crock, add 1 tablespoon of salad oil, cut into small pieces of
sausage and chili, stir-fry with eggs, add sausage, sausage mushrooms and slices of meat, and taste with 1 tablespoon of crust oil, add half a bowl of water and soak noodles, and stir fry quickly until the sauce is collected.
6. Just put it in the middle of Method 3.