How to cook chestnuts and mustard greens? What are the methods of cooking chestnuts and cabbage?

Chestnuts have the function of nourishing yin and blood, and can be used to treat symptoms such as sallow complexion, sore waist and knees, dizziness and blurred vision caused by yin deficiency and blood deficiency. So, how to cook chestnuts and mustard greens? What are the methods of cooking chestnut cabbage? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to cook chestnuts and mustard greens

2. How to cook chestnut cabbage

3. How to make delicious chestnuts and dried tofu

How to cook chestnut and mustard greens

Ingredients: mustard greens, mushrooms, salt, light soy sauce, pepper, chestnuts, minced ginger, sugar, and sesame oil.

practice:

1. Soak the dried mushrooms, remove the stems, wash and drain.

2. Peel and wash the chestnuts, then boil them in 2 cups of water until cooked. 3. Wash the large mustard greens, cut them into 4 large pieces, and drain the water. 4. Heat 2 tablespoons of oil, sauté the minced ginger, add the mustard greens and stir-fry briefly, add seasonings, cook for 10-15 minutes until cooked, add chestnuts and mushrooms, and cook for another 10 minutes. Cover with cornstarch water, serve on a plate, sprinkle with red pepper shreds, and serve.

Ingredients: mustard greens, local chicken, abalone slices, ginger slices, and rice wine.

practice:

1. Blanch the chicken in water to remove blood, wash and set aside.

2. Put it into the pot, add ginger slices, and simmer on low heat for 30 minutes.

3. Prepare another pot, add appropriate amount of water and a little salt, bring to a boil, and blanch the mustard greens.

6. Stew the chicken for about 30 minutes.

7. Pour the abalone slices and soup into the stew pot.

8. Before finishing, add the processed mustard greens, boil them briefly, and add rice wine to enhance the flavor.

How to cook chestnut cabbage

Ingredients: 1 head of baby cabbage, 100g chestnuts, 1/5 teaspoon (1g) of saffron, 1 teaspoon (5g) of salt, 1 tablespoon (15ml) of water starch, 300ml of water.

practice:

1. Shell the chestnuts, wash the baby cabbage, peel off the outer old leaves, and cut in half.

2. Pour appropriate amount of hot water into the pot, bring it to a boil over high heat, then put the baby cabbage in and blanch for 2 minutes. Take it out, drain the water and put it on a plate.

3. Put chestnut kernels (50g) and water into a pot, add saffron, bring to a boil over high heat, then simmer over low heat for 15 minutes. Pour into a blender and blend into chestnut juice.

4. Pour the chestnut juice into the pot, add the remaining chestnuts (50g) and salt, and simmer over low heat for 15 minutes.

5. Finally, add water starch to thicken the soup and pour it on the baby cabbage on the plate.

How to make delicious chestnuts and dried tofu

Ingredients: chestnuts, dried tofu, duck meat, light soy sauce, dark soy sauce, bay leaves, rock sugar, rice wine, ginger, and garlic.

practice:

1. Add appropriate amount of rice wine to cold water, pour in the duck meat and soak for half an hour, then blanch the duck meat to remove the fishy smell.

2. Then peel the chestnuts and slice the dried tofu and set aside.

3. Heat oil in a pan and sauté ginger and garlic until fragrant.

4. Add duck meat and dried tofu, pour in rice wine and stir-fry. After a while, add light soy sauce, dark soy sauce, rock sugar, bay leaves and star anise powder and continue to stir-fry for a while.

5. Add appropriate amount of water, cover the pot and simmer over medium heat. Add chestnuts after half an hour and simmer for about 20 minutes before serving.

Ingredients: pig's trotters, dried tofu, chestnuts, rock sugar, star anise, and cinnamon.

Auxiliary ingredients: rice wine, five-spice powder, garlic, ginger, soy sauce, and salt.

practice:

1. Blanch the pig's feet in water and set aside.

2. Put ginger, garlic, star anise and cinnamon into the pressure cooker and add a little water. Not too much.

3. Then add rice wine and five-spice powder, cover the pressure cooker and cook for 20 minutes!

4. Take out the pressure cooker, put it into a wok, add chestnuts and dried tofu. Then add soy sauce

5. Cover and simmer until the soup becomes thick, then add salt to taste.