Hot and Sour Tribute

by Nan Xi·Human Fireworks

4.6 (1)
Favorite
4

Difficulty

Easy

Time

10m

Serving

2

The tribute dish has bright green color, refreshing texture, and taste like jellyfish. It has high edible value and has the characteristics of fragrant, tender and crisp, so it is also known as plant jellyfish. Contains a variety of amino acids, vitamins, carotene, iron, calcium, phosphorus, methyl glue, protein and pectin, etc. It has the effects of clearing the meridians, strengthening the bones, clearing away heat and alleviating alcohol, opening the chest and strengthening the energy, cleansing the teeth, and improving the eyesight. Higher. "

Hot and Sour Tribute

1. Soak the dried vegetables in water for 3-4 hours.

2. After soaking, wash twice with cold water.

3. Wring out the water and cut into sections for later use.

4. Put oil in the pan, add garlic and sauté until fragrant.

5. Add the tribute vegetables and stir fry evenly.

6. Add pickled pepper, appropriate amount of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, 4 tablespoons of white vinegar, and stir-fry evenly.

7. Stir-fry for 5-7 minutes, add a little chicken powder and stir-fry evenly and then it will be out of the pan. Add white vinegar so the tribute will turn yellow.

8. Gong Cai has high nutritional and medical value. It contains more than 20 kinds of minerals and amino acids necessary for the human body. It can lower blood pressure, improve the meridians, activate blood and strengthen the brain, open the chest and strengthen the qi, strengthen the bones, anti-aging, clear heat and detoxify, and prevent high Blood pressure, coronary heart disease and other effects.

9. This dish can be eaten in a variety of ways. It can be prepared separately or as a platter. It can be served cold or stir-fried.

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