Fried Purple Back Vegetable with Lily

Name: Fried Purple Back Vegetable with Lily
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g Dried lily; 200g Purple back; 30g onion; 2g salt; 10g Cooking oil; 10g White vinegar; Some ginger

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Recently, I always want to eat something light, so I soaked some lily and fried a light vegetable dish with purple back vegetable. Purple back vegetable has a special scent. I like it very much. Stir-fried with lily is a dish with a clear fragrance. It is suitable for eating too much fish and meat to relieve the greasiness and remove the fire. Purple back vegetable, alias: red phoenix, two-color panax notoginseng, red cabbage, etc., named because the leaves are green on the top and purple on the bottom. Laver is rich in nutrients, grows robustly, has strong resistance to stress, is basically free from pests and diseases, and is free of pesticide pollution. The tender branches and leaves are crisp and tender, with the special fragrance of Compositae plants and unique flavor. The folks believe that Laver has the effects of cooling blood and removing deficiencies, and it is a kind of healthy vegetable that is beneficial to human health.

Ingredients

20g Dried Lily
200g Purple Back
30g Onion
2g Salt
10g Cooking Oil
10g White Vinegar
Some Ginger

Fried Purple Back Vegetable with Lily

1. Wash the purple back

Fried Purple Back Vegetable with Lily recipe

2. Dried lily soaked in advance

3. Shred the onion, remove the soaked lily, and mince the ginger

4. Heat the pan, add the cooking oil and immediately add the ginger and onion to fry it out

5. Add lily and stir fry a few times

6. Add salt

7. Add the purple back vegetable and stir fry

8. Add white vinegar, white vinegar can keep the color of the dish and make the dish crisp

9. Stir fry over high heat until the vegetables are soft and ready to be served

Tips:
When it is fried, the color of the purple back is pretty good, because it is not possible to take pictures because of the heat, the color of the purple back will lose much better when it is allowed to cool before shooting. So this dish is fried quickly, eat it while it’s hot