Stir-fried Yong Vegetable

Stir-fried Yong Vegetable

by Xiancao'er

4.6 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Yongcai is water spinach. It is alkaline food and contains potassium, chlorine and other elements that regulate water-liquid balance. After eating, it can reduce the acidity of the intestinal tract and prevent the imbalance of the intestinal flora.

Water spinach is rich in crude cellulose, which has the effects of promoting bowel movements, laxative detoxification.

Water spinach is cool in nature, vegetable juice has inhibitory effect on Staphylococcus aureus, Streptococcus, etc., and can prevent infection. Therefore, if it is eaten frequently in summer, it can prevent heatstroke and reduce heat, cool blood and detoxify, and prevent and treat dysentery. "

Ingredients

Stir-fried Yong Vegetable

1. Prepare Yong Cai, rose fermented bean curd, garlic.

Stir-fried Yong Vegetable recipe

2. Pick and wash the Yong dishes.

Stir-fried Yong Vegetable recipe

3. Peel the garlic and smash; the rose fermented bean curd is mashed and set aside.

Stir-fried Yong Vegetable recipe

4. Heat oil in a pot and sauté garlic diced.

Stir-fried Yong Vegetable recipe

5. Pour in Yongcai and stir fry quickly.

Stir-fried Yong Vegetable recipe

6. Stir in the rose fermented bean curd juice and stir well.

Stir-fried Yong Vegetable recipe

7. Adjust the flavor and serve on the plate.

Stir-fried Yong Vegetable recipe

Tips:

1. The water spinach should be fried quickly to avoid nutrient loss.

2. Water spinach is cold in nature, cold in the spleen and stomach, and diarrhea on weekdays.

3. The fermented bean curd is very salty, no additional salt is added.

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