Garlic Guanda

Garlic Guanda

by marieanne

4.7 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Guanda dishes are also known as Genda dishes, thick cabbage, chard dishes, and light dishes. Guanda is a common leafy vegetable in the summer and low season in northern my country. It is fresh and juicy and has good palatability. It is eaten with thick leaves, stems or tender seedlings. The characteristics of root leaves and petioles can be divided into three types: green stem species, white stem species and wrinkled leaf species. Vegetable leaves are rich in reducing sugar, crude protein, cellulose, vitamin C, potassium, calcium, iron and other trace elements. They have the effects of clearing away heat, detoxifying, removing blood stasis and stopping bleeding. It is recommended to eat during weight loss. "

Ingredients

Garlic Guanda

1. Prepare Guanda dishes

Garlic Guanda recipe

2. Remove the roots and yellow leaves of Guanda vegetables, wash and drain the water for later use, peel and chop garlic

Garlic Guanda recipe

3. Heat up a frying pan, and sauté garlic over medium to low heat

Garlic Guanda recipe

4. Add Guanda dishes, change the fire to quickly stir fry

Garlic Guanda recipe

5. Stir-fry until the color darkens and soften, add oyster sauce and a pinch of salt, stir-fry well to season, then serve

Garlic Guanda recipe

6. Finished product

Garlic Guanda recipe

Tips:

1. Guanda dishes are mostly cultivated in southern China. They are fleshy stems and leaves, grow faster, and have low nature. Because they are mostly used as pig feed in folk, it is named Zhu Po Cai.
2. Guanda dishes are alkaline vegetables, which can correct the acidic environment in the human body and benefit the acid-base balance in the body. Women who often eat Guanda dishes can regulate menstruation and reduce leucorrhea.
3. Vitiligo patients often eat Guanda dishes in their daily lives, which is beneficial to the recovery of the disease

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