Daily intake of a variety of colors of vegetables - oyster sauce colorful fried Yuba(mei tian xu she qu duo zhong yan se de shu cai hao you wu cai bao fu zhu )

Daily intake of a variety of colors of vegetables - oyster sauce colorful fried Yuba

Introduction:

"The nutrition we need can not be obtained from only one color of vegetables. The nutritional value of vegetables is closely related to the color of vegetables. Generally speaking, dark vegetables have high nutritional value, such as dark green vegetables with high contents of vitamin C, carotene and inorganic salts. In addition, the content of carotene in orange, yellow and red vegetables was also higher. On the other hand, different colors of vegetables contain different nutrients and functions, red food supplement iron, but also help to alleviate the symptoms of cold; black food rich in amino acids; green leafy vegetables help to prevent appendicitis and so on, they have made their own contributions to human health. Therefore, human nutrition should be absorbed from the mixture of different colors of food, so that you can get more comprehensive nutrition. Today, we recommend a colorful food on the table - fried Yuzhu in oyster sauce. This dish is bright in color, salty and delicious, smooth in taste, rich in nutrition, and suitable for all ages

Production steps:

Step 1: break Yuba and soak it in advance;

Step 2: soak Auricularia auricula in advance, remove impurities from the head, wash and tear into small pieces;

Step 3: wash the red persimmon pepper, remove the pedicels and seeds, and cut into diamond shaped pieces; peel the carrot, wash and cut into diamond shaped pieces; wash and cut the celery into sections;

The fourth step: Euryale ferox juice: add a proper amount of oyster sauce, starch, pepper, sesame oil, chicken essence, cooking wine and water to a small bowl.

Step 5: heat the oil in a hot pan. First, put the red persimmon pepper and parsley into it to make it fragrant;

Step 6: saute the red persimmon pepper and parsley, and set aside;

Step 7: reheat the oil in a hot pan and add ginger slices; (if you like spicy food, don't forget to put the dry red pepper in here to make it fragrant.)

Step 8: then put the carrot slices in and stir fry a few times;

Step 9: then put the watery beancurd and black fungus into it and stir fry it;

Step 10: add proper amount of soy sauce and stir well to make it taste well;

Step 11: then pour in the red persimmon pepper and parsley, stir fry quickly;

Step 12: stir in proper amount of refined salt;

Step 13: pour in the sauce, stir quickly over medium heat to make the sauce dissolve in vegetables;

Step 14: take the juice and turn off the fire.

Materials required:

Celery: moderate

Yuzhu: right amount

Carrot: right amount

Auricularia auricula: right amount

Red persimmon pepper: right amount

Edible oil: right amount

Oyster sauce: right amount

Starch: right amount

Pepper: right amount

Ginger: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Refined salt: right amount

Notes: [warm tips of Jingchu]: Auricularia auricula (watery): Auricularia auricula is not suitable for eating with snails. From the perspective of food properties, cold snails and slippery Auricularia auricula are not conducive to digestion, so they are not suitable for eating together; Auricularia auricula and pheasant with hemorrhoids are not suitable for eating together, pheasant has small toxicity, and it is easy to induce hemorrhoids and bleeding; Auricularia auricula and wild duck are not suitable for eating together, and wild duck is sweet Cool, and easy to digest. Yuzhu: due to the differences in production methods, the heat of Yuzhu is a little higher than other bean products. People who need to control their weight had better not eat Yuzhu often, just a proper amount. Celery: spleen and stomach deficiency cold, intestinal slippery not solid, low blood pressure, marriage and childbearing period men should eat less celery, because celery has spermicidal function; celery leaves contain more carotene and vitamin C than stems, so do not throw away the tender leaves when eating. Color pepper: it can be eaten raw, cut in half before eating, remove the pedicel and seed, wash and eat; when used in cooking, it's best to stir fry with high fire to keep the taste crisp and nutritious. Carrots: wine and carrots should not be eaten together, which will cause a large number of carotene and alcohol to enter the human body together, and produce toxins in the liver, leading to liver disease; in addition, radish is the main diarrhea, carrots are tonic, so it is best not to eat them together.

Production difficulty: Advanced

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mei Tian Xu She Qu Duo Zhong Yan Se De Shu Cai Hao You Wu Cai Bao Fu Zhu