Cabbage with garlic flavor(suan xiang kong xin cai )

Cabbage with garlic flavor

Introduction:

"The most common way to eat water spinach is to stir fry it. When you buy water spinach, you can pick the leaves and wash them one by one. With the help of garlic powder, you can stir fry it quickly. The color is green and pleasing to the eye. In the past, I always thought that water spinach had no nutrition, so I ate less. I checked it on the Internet and found that there were many benefits in eating water spinach in summer. Water spinach is an alkaline food, and contains potassium, chlorine and other elements to regulate water-liquid balance. After eating, it can reduce the acidity of intestinal tract, prevent the imbalance of intestinal flora, and is beneficial to cancer prevention. 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. "

Production steps:

Step 1: prepare 500g water spinach.

Step 2: wash the water spinach and pick it into proper length.

Step 3: pat the garlic and remove the skin.

Step 4: put oil in hot pot and saute garlic.

Step 5: stir fry the cabbage.

Step 6: stir fry until the water spinach changes color and becomes soft. Season with salt and soy sauce.

Materials required:

Water spinach: 500g

Garlic: two cloves

Oil: right amount

Salt: right amount

Soy sauce: right amount

Note: vegetables should be stir fried quickly to avoid nutrient loss.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Xiang Kong Xin Cai