Spicy Braised Convolvulus Stem

Name: Spicy Braised Convolvulus Stem
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Convolvulus; A few Millet spicy; A few green pepper; 1 spoon Cooking Wine; 1 spoon Soy sauce; A few garlic

by Demon~🍒

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Water spinach, formerly known as water spinach, is called "water spinach" because the center of its white trumpet-shaped pedicel is hollow. It is a vegetable commonly cultivated in rural areas in southern China. Water spinach is rich in vitamin A, B vitamins, vitamin C, niacin, protein, fat, calcium, phosphorus, iron, etc. Its vitamin B1 content is 8 times that of tomatoes, and its calcium content is 12 times that of tomatoes. Water spinach has the effect of promoting bowel movement, laxative detoxification; after eating, it can reduce the acidity of the intestinal tract, prevent the imbalance of the intestinal bacteria, which is beneficial to cancer prevention; it can also clean teeth, prevent caries and remove bad breath, and it is a good beauty product. . In addition, it can prevent infection, prevent sunstroke and heat, cool blood and detox, and prevent and treat dysentery. "

Ingredients

A handful Convolvulus
A few Millet Spicy
A few Green Pepper
1 spoon Cooking Wine
1 spoon Soy Sauce
A few Garlic

Spicy Braised Convolvulus Stem

1. The water spinach stems are cleaned, and it is comfortable to look at, and it is much more refreshing than the leaves.

2. Cut into sections, then pat it with a knife to flatten the stems for a good taste. You don't need to smash them one by one, just take the knife.

3. Cut the green and red pepper into small pieces and smash the garlic seeds.

4. Rapeseed oil in a moderate amount, heat up, and stir-fry the green, red pepper and garlic seeds to create a fragrance.

5. Pour water spinach stalks and stir-fry for tens of seconds. Add a small amount of baking soda to keep the dishes green, but they will change color if they are exposed to air for too long after being placed on the table. Stir-fry with high heat and make it out of the pot quickly is also the secret to make water spinach as green as possible.