When

cooks in the kitchen, it is easy to leave some leftovers, such as the meat skin and tendon head left by cutting meat, the chicken rack left by chicken picking, the fish bone and fish steak left over from sliced fish meat, celery leaves, lettuce leaves, broccoli roots, mushroom roots, radish skin, Luobu tassels, etc.

and

should not think that these leftovers are useless. In fact, the nutrition of these ingredients should not be ignored. Pork skin and tendon are rich in collagen, chicken rack and fish steak are rich in minerals; lettuce leaves and radish tassels are rich in carotene, chlorophyll, potassium, magnesium and other inorganic salts; radish skin is rich in dietary fiber, potassium and vitamin C; broccoli root is the most abandoned part, because this part of skin is relatively old and tough, and it is as delicate and delicious as zucchini after peeling. Therefore, as long as reasonable use, the leftovers will be transformed into nutritious food. The following is a few simple and practical home practices:

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bean flavor meat jelly. Raw materials: 100g cooked soybean, 300g pork skin, proper amount of scallion and ginger, and a small bowl of garlic paste. Seasoning: salt, soy sauce, monosodium glutamate. Method: after the pork skin is cooked, add soybean and seasoning slice to eat.

and

lettuce leaves. Raw materials: 300g lettuce leaves, 50g sesame paste, a little salt, a little sesame oil. Method: clean and drain lettuce leaves; sesame paste with salt, warm water, mix well, sprinkle with sesame oil.

and

crispy radish skin. Raw materials: 300g radish skin, a little salt, a little red oil, 100g rice vinegar, 20g cooked sesame. Method: wash radish skin, drain, add salt and rice vinegar, add red oil and sesame, mix well.

and

fish bone soup. Raw materials: a pair of grass carp spine, lettuce 100g, Shuifa wolfberry 20g, a little shredded green onion and ginger. Seasoning: salt, monosodium glutamate, a little pepper, 5 cups of boiling water. Methods: 1. Cut the lettuce and set aside. 2. Put the bottom oil in the pan, stir fry the fish bones to produce fragrance, add boiling water to boil. 3. After mixing the flavor, add shredded scallion and ginger, shredded lettuce and Lycium barbarum, and bring to a boil for seasoning.

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coriander meat and bone soup. Raw materials: chicken bone, meat gluten, watery dried scallops, ginger slices, coriander, watery wolfberry. Seasoning: salt, vinegar, flower wine, pepper. Methods: 1. Stir fry chicken bone, mushroom root and meat tendon with bottom oil, cook flower carving wine to give flavor, add ginger slices to stir fry. 2. Bring to a boil with cold water, skim off the froth and simmer slowly. 3. Add scallops and cook for 5 minutes. 4. Put Lycium barbarum in before leaving the pot, and put coriander out of the pot after seasoning. ▲

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