Stir-fried Shredded Pork with Seasonal Vegetables
1.
Prepare the raw materials, cucumber, carrot, pork, and bean sprouts, buy them, wash them in a pot, boil water, blanch them, and immediately put them in cold water to cool them down and then drain the water for later use.
2.
Cucumber shredded
3.
Carrots are also cut into filaments
4.
Scallion, ginger, garlic, cut the pork, wash and cut into thin strips
5.
Pour oil into the pan and heat, add the onion, ginger, and garlic until fragrant, then add the shredded pork and stir fry until the color changes
6.
Add the carrots and stir fry until they are broken
7.
Add the bean sprouts and pour white vinegar into the high heat and stir fry quickly
8.
Add the cucumber shreds and add salt and stir fry for too long. Cucumbers will be juiced and affect the taste
9.
Finally, add MSG to make it fresh and evenly seasoned, then you can enjoy it
10.
Stir-fried shredded pork with seasonal vegetables on the plate
11.
Paired with red chicken, fried dough sticks, rice and mung bean porridge is the standard breakfast
12.
Of course fruit is indispensable for breakfast
13.
Eat breakfast like an emperor that is rich and healthy
14.
Stir-fried pork with seasonal vegetables is fresh and crispy in the mouth and has a slight meaty aroma
15.
Eat nutritiously and live happily every day is the last word
Tips:
Mung bean sprouts: Traditional Chinese medicine believes that mung bean sprouts are cool in nature, sweet in taste and non-toxic. They can clear away heat, regulate the five internal organs, detoxify, diuresis and dehumidification, and can be used for excessive drinking, stagnation of dampness and heat, and less food and body fatigue. Patients with high blood pressure and coronary heart disease can often eat vegetable-fried mung bean sprouts in summer. In folk, mung bean sprouts are stewed with crucian carp to cure the milk. Mung bean sprouts are squeezed, and white sugar is added to replace tea to treat urinary tract infections, red urine, and frequent urination.
