Daily Intake of Vegetables of Many Colors-colorful Firecrackers with Oyster Sauce

Name: Daily Intake of Vegetables of Many Colors-colorful Firecrackers with Oyster Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some celery; Some Yuba; Some carrot; Some Black Fungus; Some Red Bell Pepper; Some Cooking oil; Some Oyster sauce; Some starch; Some pepper; Some ginger; Some sesame oil; Some Soy sauce; Some Cooking Wine; Some Chicken Essence; Some Refined salt

by Elite Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

The nutrients needed by humans cannot be obtained from vegetables of one color only. The nutritional value of vegetables is closely related to the color of vegetables. Generally speaking, darker-colored vegetables have higher nutritional value. For example, dark green fresh vegetables contain higher levels of vitamin C, carotene and inorganic salts. In addition, carotene is also higher in orange, yellow, and red vegetables. On the other hand, vegetables of different colors contain different nutrients and functions. Red food supplements iron and also helps relieve the symptoms of colds and colds; black foods are rich in amino acids; green leafy vegetables help prevent appendicitis and so on. All have made their own contributions to human health. Therefore, the nutrients needed by humans should be absorbed from the mix and match of foods of different colors, so that you can get more comprehensive nutrition.
Today I recommend a colorful food on the table-colorful firecrackers with oyster sauce. This dish is bright in color, salty, delicious, smooth and nutritious, and is a colorful food suitable for all ages. I hope everyone will like it too."

Daily Intake of Vegetables of Many Colors-colorful Firecrackers with Oyster Sauce

1. Break the yuba and soak in advance;

Daily Intake of Vegetables of Many Colors-colorful Firecrackers with Oyster Sauce recipe

2. Soak the black fungus in advance, remove head impurities, wash and tear it into small pieces;

3. Wash red bell peppers, remove stalks and seeds, and cut into diamond-shaped pieces; peel carrots, wash and cut into diamond-shaped pieces; wash celery and cut into sections;

4. Gorgon sauce: Put an appropriate amount in a small bowl-oyster sauce, starch, pepper, sesame oil, chicken essence, cooking wine, water, stir well and set aside;

5. Heat the pan with oil, put the red bell pepper and parsley in and sauté;

6. Pour out the sauteed red bell peppers and parsley for later use;

7. Then heat up the pan and heat the oil, add the ginger slices; (if you like spicy food, don’t forget to put the dried red peppers in it and sauté)

8. Then put the carrot slices in and stir fry a few times;

9. Then put the water-fat yuba and black fungus into it and stir fry;

10. Add appropriate amount of light soy sauce and stir-fry to make it full of flavor;

11. Then pour in the sauteed red bell peppers and parsley and stir fry quickly;

12. Add appropriate amount of salt and stir well;

13. Pour in the gorgon juice, quickly stir and stir evenly over medium heat, so that the gorgon juice is dissolved in the vegetables;

14. Collect the juice and turn off the fire and serve.

Tips:
[Warm tips from Jingchu]:

Fungus (water hair): Fungus should not be eaten with snails. In terms of food properties, cold snails are not conducive to digestion when encountering smooth fungus. Therefore, the two should not be eaten together. Fungus and pheasants should not be eaten with hemorrhoids. The same food, pheasant is small poison, the two foods are easy to induce hemorrhoid bleeding; fungus should not be eaten with wild ducks, wild ducks are sweet and cool, and easy to indigestion.

Yuba: Due to the difference in production methods, the calories of Yuba are somewhat higher than other soy products. People who need to control their weight are best not to eat Yuba regularly, but only in moderation.

Celery: People with deficiency of the spleen and stomach, slippery intestines, low blood pressure, men during marriage and childbirth should eat less celery, because celery has spermicidal function; celery leaves contain more carotene and vitamin C than stems, so eat Don't throw away the edible young leaves.

Colored peppers: can be eaten raw, cut in half before eating, remove the pedicles and seeds, and wash and eat; when used for cooking, it is best to stir-fry over high heat to keep the taste crisp and nutritious.

Carrots: wine and carrots should not be eaten at the same time. Large amounts of carotene and alcohol will enter the body together, and toxins will be produced in the liver, causing liver disease. In addition, carrots are mainly for diarrhea, and carrots are for tonic, so it is best not to eat the two together.