Nostoc flagelliforme(piao xiang kong xin cai )

Nostoc flagelliforme

Introduction:

"Water spinach is an alkaline food, and contains potassium, chlorine and other elements to regulate the water-liquid balance. After eating, it can reduce the acidity of the intestinal tract, prevent the imbalance of intestinal flora, and is beneficial to cancer prevention. This is also a life tip. Nicotinic acid and vitamin C can reduce cholesterol and triglyceride, which has the effect of reducing fat and weight. The chlorophyll in water spinach is known as "green spirit". It can clean teeth, prevent dental caries, eliminate halitosis, and build up skin. It can be called a good beauty product. The edible fiber is composed of cellulose, hemicellulose, lignin, mucilage and pectin, which can promote intestinal peristalsis, defecate and detoxify. Water spinach is cool and its juice can inhibit Staphylococcus aureus and Streptococcus, which can prevent infection. Therefore, if you eat it frequently in summer, you can prevent heatstroke and fever, cool blood and detoxify, and prevent dysentery. The protein content of tender shoots was 4 times higher than that of the same amount of tomatoes, and the calcium content was 12 times higher than that of tomatoes. How to make the fragrant water spinach

Production steps:

Step 1: cut the water spinach into sections and wash.

Step 2: add water to the pot, add a little salt and oil, and heat the cabbage after boiling. Salt and oil are added to keep the dishes from discoloring

Step 3: take out the water spinach and put it on the plate.

Step 4: Seasoning: take a small bowl, add salt, chicken essence, soy sauce, vinegar, a small amount of sugar, mashed garlic, sesame oil, pepper oil, oil pepper, cooked white sesame, mix well.

Step 5: pour the seasoning on the cabbage.

Materials required:

Water spinach: moderate

Garlic: right amount

Cooked white sesame: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Sugar: right amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Vinegar: right amount

Note: if you don't like spicy, you can also not add pepper oil and oil pepper, which is also very delicious. Like vinegar, can also put more, according to their own taste adjustment.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Piao Xiang Kong Xin Cai