Colorful Seasonal Vegetables

by LLY&ZSJ (from Tencent.)

4.7 (1)

Favorite

12

Difficulty

Easy

Time

10m

Serving

3

For a pregnant woman's lunch alone, the vegetables in the garden at home have become such a colorful seasonal vegetable, rich in nutrition and beautiful in color!

Ingredients

50g Lean Meat
1 piece Pumpkin
1 stage Carrot
1 stage Pleurotus Eryngii
Small half Cabbage
Some Cooking Oil
1/2 teaspoon Salt

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Colorful Seasonal Vegetables

1. Diced lean meat

2. Remove the middle stalks of the cabbage, then shred, and soak in salt water

3. Pleurotus eryngii shredded into strips

4. Pumpkin shredded

5. Carrot slices

6. Put the bottom oil in the pot, add the lean meat and stir fry to change the color

7. Add carrots and stir fry for 1 minute

8. Add the eryngii mushrooms and stir fry for about 1 minute, then add half a teaspoon of salt

9. Add the pumpkin and drained cabbage and stir fry to get the water out

10. Put in half a bowl of water, boil the juice and finish it out

Tips:
1. Be sure to soak the cabbage in salt water for a while after shredding
2. Carrots must be fried with meat for a while, otherwise carotene cannot be absorbed by the body.

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