Common ways to eat lentils

Lentils are a common vegetable, and they are grown in many farmyards. So what are the ways to eat lentils? What are the common ways? Let's talk about them below:

New green lentil casserole

Ingredients: 1400 grams of green lentils, 4 scallions, 2 cups of coarse fresh breadcrumbs, 1 teaspoon of chopped fresh thyme leaves, 3 cups of low-fat milk, 3 tablespoons of margarine or butter, 0.25 cup of all-purpose flour, 1/8 teaspoon of freshly grated nutmeg, 0.5 cup of freshly grated cheese.

Seasoning: olive oil, salt and pepper.

New green lentil casserole

practice:

1. Pick the green lentils and cut them in the middle; preheat the oven to 180 degrees Celsius.

2. Add salt water to a stew pot, cover and heat over high heat until boiling. Add beans and stew, uncovered, for 6 minutes until beans turn bright green and soften. Drain and serve.

3. Warm the milk in the microwave; melt the rosemary in a wok over medium heat, add the scallion slices and stir-fry for 5 minutes until golden and soft, add the flour and stir-fry for 2 minutes, slowly pour the milk into the flour mixture, stirring constantly, heat to boiling, and continue stirring for 2 minutes until the mixture becomes viscous (the mixture should have the consistency of fresh cream), add the nutmeg, salt and black pepper, stir well, and pour over the green beans.

4. Take two scallions, cut into sections, and cut the other two into thin slices, set aside; add oil to a frying pan, heat over medium heat, add the chopped scallions, stir-fry for 4 to 7 minutes until brown and soft, add breadcrumbs and fry for 2 minutes until golden and dry; pour this mixture into a large bowl, stir in thyme, salt, black pepper, cheese, and sprinkle evenly on the lentils. 5. Bake the casserole beans for 30 minutes until the breadcrumbs turn golden and the sauce bubbles, then serve.

Lentil stewed noodles

Cuisine and efficacy: Ingredients for the premium staple food lentil braised noodles: Main ingredients: 250 grams of lentils, 250 grams of noodles, 75 grams of meat slices, appropriate amounts of chopped green onions and shredded ginger, 1 teaspoon of garlic, 2 tablespoons of soy sauce, appropriate amounts of salt and MSG.

How to make lentil braised noodles: Preparation: remove the tendons at both ends of the lentils and break them into two sections; cut the noodles into pieces about 10 cm long.

Stir-fry:

1. Heat 3 tablespoons of oil, sauté chopped green onion and shredded ginger, then add the meat slices. Stir-fry until the meat slices turn white, then pour in the soy sauce. After the soy sauce boils, add the lentils, stir-fry until the lentils turn emerald green, then add water (slightly less than the lentils).

2. After the pot boils, shake the noodles loosely and evenly place them on the lentils. Cover the pot, turn down the heat and simmer for a few minutes. Open the lid and check the lentils from the side to see how much soup is cooked. When there is only a little soup left and the lentils are soft, turn off the heat, add salt, MSG, and garlic, and mix well with chopsticks.

Tips:

1. The combination of garlic, lentils and meat is brought to its fullest in lentil braised noodles.

2. The elderly say that lentils "eat salt", meaning that the same amount of salt will still taste bland when stir-frying the lentils, so salt is added at the end to prevent you from consuming too much salt.

3. Use slightly more oil for braised noodles than for normal stir-fry. The soup should just cover the noodles and the bottom of the pot should be dry.

Lentil Cake

The characteristics of lentil cake: distinct layers, cool and sweet, tender and delicious, it is a great summer delicacy.

Ingredients for lentil cake: 500 grams of lentils, 375 grams of granulated sugar, 200 grams of red bean paste, and a small amount of edible red pigment.

Teach you how to make lentil cake and how to make lentil cake delicious:

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

2. Take half of the granulated sugar and dye it red with food coloring.

3. Clamp the two sides of the lentil paste with cloth and press it into a 33cm long and 20cm wide long thin slice, place it flat on the chopping board, remove the white cloth, cut it into two pieces with a knife, spread the bean paste on one piece evenly, then cover it with the other piece of lentil paste, then spread red sugar on it, and finally spread white sugar and press it flat to form five layers, and cut it into diamond-shaped pieces when eating. Tips for making lentil cakes: Spread the lentil paste and bean paste filling evenly, and cut them into pieces of the same size.