Braised and Stir-fried Purple Back Vegetables

Braised and Stir-fried Purple Back Vegetables

by Yixiyue

4.9 (1)
Favorite
1

Difficulty

Easy

Time

10m

Serving

2

The beautiful purple back vegetable loses its gorgeous color when it gets hot πŸ˜… tastes like fried water spinach.
Lavender is a plant used in medicine and diet, and it can be used as medicine as well as a good nutrition and health product. It is rich in hematopoietic iron, provitamin A, flavonoids and enzymatic manganese, and has the effects of activating blood to stop bleeding, detoxification and swelling. It also has anti-parasitic and anti-viral effects, and enhances the body's immunity. "

Ingredients

Braised and Stir-fried Purple Back Vegetables

1. Fresh purple scallops, pinch off the old stems, and wash.

Braised and Stir-fried Purple Back Vegetables recipe

2. Boil the water and fish out.

Braised and Stir-fried Purple Back Vegetables recipe

3. The beautiful purple back has gone through a cruel experience from gorgeous to real.

Braised and Stir-fried Purple Back Vegetables recipe

4. Garlic slices, green and red peppers.

Braised and Stir-fried Purple Back Vegetables recipe

5. Heat an appropriate amount of oil in a pot, and stir-fry the garlic slices, pepper and millet pepper until fragrant.

Braised and Stir-fried Purple Back Vegetables recipe

6. Put the blanched purple back vegetables in half a spoon of boiling water.

Braised and Stir-fried Purple Back Vegetables recipe

7. Season with salt and chicken essence.

Braised and Stir-fried Purple Back Vegetables recipe

8. Stir-fry evenly, turn off the heat and serve.

Braised and Stir-fried Purple Back Vegetables recipe

9. Finished product.

Braised and Stir-fried Purple Back Vegetables recipe

10. Finished product.

Braised and Stir-fried Purple Back Vegetables recipe

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