Stir-fried Pork with Pagoda Vegetables

Name: Stir-fried Pork with Pagoda Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pagoda dishes; Some pork; Some ginger; Some oil; Some salt; 2 tablespoons Soy sauce; 1/2 a spoon Rice vinegar

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

For me, a foodie, discovering new varieties of ingredients is the happiest thing, so every time I go to the supermarket, I always like to buy some uncommon ingredients and try them home.

I have to sigh that the material is so rich now, every time I go to the supermarket, I will get a different harvest. Although these new varieties of ingredients are more expensive than ordinary ingredients, life occasionally needs to be adjusted.

I found a super beautiful ingredient today, which looks a bit like cauliflower, but unlike cauliflower, the small protrusions on the surface look like small pagodas, so it is called pagoda dishes, 28.9 kg, which is probably the nobleman among vegetables. I couldn’t help but bought the smallest one, which cost a pound of meat.
However, I particularly believe that there are reasons for the price. This pagoda dish is really rich in nutrition than ordinary vegetables. It is especially suitable for autumn. Because the autumn climate is dry, it is easy to cause cough and other throat diseases. The pagoda dish can relieve cough and reduce phlegm. Effectively relieve asthma, these people can eat more pagoda dishes in autumn.

Pagoda cuisine is currently very popular in Europe and the United States, and it has been listed in the top five vegetables in the United States. In Europe, the United States, and Japan, there is a saying that "you often eat cauliflower and are not susceptible to cancer". Pagoda cuisine is a popular high-end health vegetable. Novel and unique, good taste, high nutritional value, each 100 grams contains 2 grams of protein, 0.25 grams of fat, 1.3 grams of dietary fiber, 3.8 grams of carbohydrates, and 3 grams of carotene; in addition, the content of VB1, VB2, and VB is the same as that of other similar vegetables Several times. The content of minerals is very rich: 103 grams of calcium, 78 grams of phosphorus, 2 grams of iron; it contains flavonoids to prevent infection, clear blood vessels, reduce cholesterol oxidation, and reduce platelet coagulation; plus the high content of vitamin A, C and carotene. Increase skin elasticity. Therefore, pagoda dishes have the effects of health, disease prevention and beauty.

It is the "Rolls Royce" of vegetables, the top of the five nutritious vegetables. Although it is more expensive than meat, it is worth

Ingredients

1 Pagoda Dishes
Some Pork
Some Ginger
Some Oil
Some Salt
2 tablespoons Soy Sauce
1/2 a spoon Rice Vinegar

Stir-fried Pork with Pagoda Vegetables

1. There are pictures and the truth. This pagoda dish is delicious, and the price in grams is really not cheap. This one is more expensive than meat.

Stir-fried Pork with Pagoda Vegetables recipe

2. As the name suggests, pagoda dishes are dishes that look like a tower. Although pagoda dishes are also a kind of cauliflower, their taste is much crisper than cauliflower, and their nutritional value is higher than that of ordinary vegetables, and they can be effectively treated. Various diseases, although expensive, are also loved by the general public.

3. Shred pork, add a spoonful of light soy sauce, and marinate for ten minutes with appropriate amount of cooking wine and ginger.

4. When marinating the pork, let’s make a sauce. Mix two spoons of light soy sauce, half a spoon of vinegar, and some salt with 1:1 water. The pagoda dishes are easy to cook. If they are too cooked, it will affect the crispy taste. , So if you adjust the sauce in advance and reduce the heating time, the pagoda dish will have a better taste.

5. Break apart the small protrusions of the pagoda dish, put it in clean water and add an appropriate amount of salt to soak for about ten minutes. This is to soak out the small bugs in the pagoda dish. After repeated washing, put it in the boiling water pot and blanch it out. .

6. Heat the frying pan, pour the marinated shredded pork into the pan and fry until it becomes slightly rolled and discolored.

7. Pour the blanched pagoda dishes into the pot and stir evenly.

8. The pagoda dishes are already cooked after being blanched, so you only need to adjust the flavor, so you don't need to fry for a long time, and you can pour into the soup after mixing evenly.

9. After the soup is poured into the pot, stir-fry repeatedly, so that the soup evenly coats the ingredients, and the sauce can be taken out after the sauce is collected over high heat.

Tips:
Refreshing and appetizing pagoda dishes with fried pork can be out of the pot. The refreshing appetizer of pagoda dishes and the burnt aroma of the meat make this dish particularly attractive. Although the price is not cheap, you can also have it occasionally to decorate the table!

In the autumn, prevention of dryness is the most important thing. In autumn, we must drink more soups, add more fresh vegetables and fruits, to make up enough body fluid for the body to prevent the occurrence of autumn dryness! If conditions permit, eat more pagoda dishes in autumn. It can moisturize the lungs and relieve cough and can also beautify. It is also worth the price.

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