Hot and sour water spinach stem(suan la kong xin cai geng )

Hot and sour water spinach stem

Introduction:

"Water spinach is an alkaline food, which can reduce the acidity of intestinal tract after eating, prevent the imbalance of intestinal flora, and is beneficial to cancer prevention. 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. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash the water spinach stem and cut it into small pieces.

Step 3: slice garlic, cut red pepper and green pepper into small sections.

Step 4: place the oil pan, pour in the garlic slices and saute until fragrant.

Step 5: then add the pepper section and stir fry.

Step 6: stir fry cabbage stem, add salt, chicken essence, vinegar, stir fry for a while.

Materials required:

Cabbage stem: 200g

Green pepper: 4

Red pepper: 2

Garlic: 2 cloves

Salt: right amount

Oil: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Note: do not like hot and sour, you can adjust the taste according to your needs.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Kong Xin Cai Geng