How to make lentils delicious?

People often ask me how to make lentils taste better. How do you cook them? Today I will tell you about several common ways to eat lentils. Let’s take a look at how to make delicious lentils.

Sesame Lentils:

1. Heat a wok over low heat, pour in sesame seeds and fry until they turn yellow and have a nice aroma, then pour out and let cool;

2. Remove the tendons from the lentils, cut both ends, and cut into 6 cm long segments. Wash;

3. Put the lentils in boiling water and blanch until they are cooked and turn green, then put them into a flat plate that has been scalded with boiling water;

4. Sprinkle salt and MSG into the lentils, mix well and marinate for a while to make them taste good;

5. Add sesame seeds and sesame oil, mix well, and place on a 24 cm plate.

Tips for making sesame lentils:

Tear off the tendons of the lentils and blanch them in boiling water until cooked through to avoid poisoning caused by the saponins in the lentils.

Lentil cake recipe and production method detailed introduction Cuisine and efficacy: Dessert/Snack Process: Steamed

Ingredients for lentil cake:

Ingredients: 600g lentils, 400g red bean paste

Seasoning: 200g white sugar, 3g food coloring, 2g alkali

Lentil cake features:

It is layered with five colors, refreshing, sweet and tender, and is suitable for consumption in summer.

Lentil cake:

1. Wash the lentils, soak them in boiling water for 10 minutes, peel off the skin when it floats, put the beans in a large bowl, fill it with water, add a few drops of alkaline water, steam them until they are soft and crispy, remove them, rub them into mud with a mesh sieve after they cool, wrap them in white cloth and press out the water. The lentils will become powder mud and put them in the refrigerator for about 30 minutes.

2. Take half of the white sugar and dye it red with food coloring to make it rose-colored.

3. Clamp both sides of the lentil paste with cloth, press it into thin slices 33 cm long and 20 cm wide, place it flat on the chopping board, remove the cloth, cut the lentil paste into two pieces with a knife, cover one piece with bean paste evenly; then cover the bean paste with the other piece of lentil paste, and then spread rose-colored sugar on it, and finally spread white sugar. After pressing it flat, it will open into five layers, and cut into shuttle pieces when eating.

Lentil and lean meat soup recipe and preparation method detailed introduction Cuisine and efficacy: heat-clearing and detoxifying recipe spleen-strengthening and appetizing recipe heat-preventing recipe process: boil

Ingredients for lentil and lean meat soup:

Ingredients: 80g white lentils, 320g pork (lean)

Accessories: yam (dried) 12g

Lentil and lean meat soup method:

1. Wash the lentils with water.

2. Wash the lean meat and put it into the pot.

3. Add Chinese yam, 3 bowls of water and cook for 2 hours.

4. When the beans are soft, you can drink it.

Health Tips 1. This soup can clear away heat, strengthen the stomach, remove damp heat, sores, and smallpox, and is effective for cholera, vomiting, dysentery or acute enteritis, abdominal pain, and sha disease.

2. Lentils, also known as white lentils or Emei beans, have the effects of dispelling summer heat, clearing away heat, regulating the stomach and stopping vomiting.

Food incompatibility: Yam (dried): Yam is incompatible with Ginseng and Euphorbia, and should not be taken with alkaline drugs.

The method and preparation of fresh mushrooms and lentils are introduced in detail. Cuisine and efficacy: Home-cooked recipes Spleen conditioning recipes Anti-cancer recipes Process:

Ingredients for fresh mushroom stewed with lentils:

Ingredients: 300g lentils, 100g mushrooms (fresh mushrooms)

Seasoning: 120g peanut oil, 10g green onion, 4g ginger, 5g sesame oil, 20g cooking wine, 4g salt, 2g MSG

Fresh mushrooms and lentils:

1. Wash the fresh mushrooms, remove impurities and place on a plate for later use;

2. Clean the lentils and cut them into two sections;

3. Heat peanut oil in a pan until it is 50% hot, add the lentils, and stir until they turn green, then remove from the pan and drain the oil;

4. Put a little oil in the pan, add the scallion and ginger and stir-fry until the oil is hot;

5. Heat the scallion, ginger and oil in a pot, add cooking wine, 200 grams of broth and salt, and add the fresh mushrooms and simmered lentils into the soup;

6. Simmer over low heat for 5 minutes, add MSG, thicken with diluted wet starch, drizzle with sesame oil and serve on a plate.

The method and preparation of mixed lentils are introduced in detail. Cuisine and efficacy: Home cooking recipes, elderly recipes, heatstroke prevention recipes, process: Mix

Lentil salad:

Ingredients: 400 grams of lentils

Seasoning: 3g salt, 2g MSG, 10g sesame oil

How to make lentil salad:

1. Wash the lentils, cut them into strips, and blanch them in boiling water to keep them crisp and tender and remove the toxins and bean smell (the blanching time should not be too long, otherwise they will turn yellow and rot. When blanching, blanch them for a few minutes longer than other vegetables);

2. After blanching, soak in cold water, remove and drain, add salt, MSG and sesame oil and mix well.

Soft fried lentils recipe and production method detailed introduction cuisine and efficacy: private dish process: soft fried

Ingredients for Soft Fried Lentils:

Ingredients: 250g lentils

Accessories: 150g eggs, 30g wheat flour, 30g bamboo shoots, 30g pine mushrooms (dried), 20g scallion

Seasoning: 20g vegetable oil, 15g cooking wine, 5g sesame oil, 3g soy sauce, 2g vinegar, 5g sugar, 4g starch (corn), 3g salt, 2g MSG, 5g green onion, 3g ginger

Soft fried lentils:

1. Wash and clean the lentils, blanch them in boiling water, cool them down, drain the water, add salt, MSG, cooking wine, shredded green onion and ginger, mix well, and marinate until the flavor is absorbed;

2. Crack the eggs into a bowl, add a little salt and beat them, add flour and appropriate amount of water to make a paste;

3. Wash and dice bamboo shoots and pine mushrooms;

4. Dice the scallion;

5. Put starch in a bowl and add water to make wet starch;

6. Heat the wok until it is 50% hot, dip the lentils in the egg batter, fry until golden brown, remove from the oil and place on a plate;

7. Pour sesame oil into a wok and heat it up. Add diced scallions, bamboo shoots and pine mushrooms and stir-fry. Add cooking wine, soy sauce, sugar and water and bring to a boil. Add vinegar, thicken with water starch, sprinkle with MSG and pour over the beans.