1. Remove old leaves and impurities from turnip vegetables, soak them in light salt water for 10 minutes, and then wash them repeatedly
2. Peel the carrots, wash them, and use a silk grater to wipe them into silk for later use. Peel and wash the onion, shred and set aside. Add appropriate amount of oil to the wok, saute the five-spice powder and shredded onion, add shredded carrots and stir fry
3. Add radish vegetables and stir fry quickly
4. Add salt and mushroom powder to taste. If you like, you can taste a little bit of oyster sauce. Don’t order too much. The color will not look good.
5.
6. Put it out of the pot and serve it on a plate, so that the color matching is quite beautiful. It looks appetizing, the taste is also good, and the taste is also very delicious. It is a home-cooked dish that you must eat in spring.
Tips:1. Carotene is a fat-soluble substance. Only when it is dissolved in oil can it be converted into vitamin A and absorbed by the human intestinal mucosa. Therefore, when making carrot vegetables, add more oil (carrots are very oily), and it is best to fry them with meat. Try not to eat it raw. Raw food is not easy to digest and absorb. 90% of carotene is directly excreted because it is not absorbed by the body.
2. The cooking time for carrots and green leafy vegetables should be short to reduce the loss of vitamin C.
