Four-flavored Stir-fry
by Yi Xiao Yanran
Favorite
1
Difficulty
Easy
Time
10m
Serving
2
Simple four-flavored stir-fry, the most homely flavor. Selected camellia oil and northeastern autumn fungus, supplemented with shrimp, eggs and chives, good ingredients, great taste.
Spring is the best time to eat shrimp, because at this time the female prawns have young, their backs are blue, and they are particularly plump.
Leek in spring is tender and tastes good, and eating leeks in spring has many effects. Leek is warm in nature and has the effect of nourishing the kidney and yin. It can promote gastrointestinal peristalsis, moisturize the intestines and relax bowel movements, treat constipation, and detoxify and disperse. Blood stasis, blood circulation, lipid-lowering, skin care, eyesight improvement, liver and stomach, etc.
For detoxification in spring, it is beneficial to eat more black fungus.
Spring is the best time to eat shrimp, because at this time the female prawns have young, their backs are blue, and they are particularly plump.
Leek in spring is tender and tastes good, and eating leeks in spring has many effects. Leek is warm in nature and has the effect of nourishing the kidney and yin. It can promote gastrointestinal peristalsis, moisturize the intestines and relax bowel movements, treat constipation, and detoxify and disperse. Blood stasis, blood circulation, lipid-lowering, skin care, eyesight improvement, liver and stomach, etc.
For detoxification in spring, it is beneficial to eat more black fungus.
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