Fried four seasons(chao si ji )

Fried four seasons

Introduction:

"Pea, also known as pea, has the effects of tonifying spleen and stomach, urinating and relieving sores and poisons. Its unique plant lectin, bifurcating hormone and gibberellin A20 play an important role in enhancing human metabolism; carrot has the functions of invigorating spleen and digestion, invigorating liver and eyesight, clearing away heat and poisons; Huaishan has the functions of invigorating spleen and stomach, helping digestion; pumpkin has the functions of protecting cardiovascular system and reducing blood pressure These ingredients are fried together. They are bright in color, light in taste and easy to digest. Eating them often can play a good role in health care. "

Production steps:

Step 1: the materials are ready;

Step 2: wash the head and tail of the pea, peel and shred the pumpkin and carrot, cut the scallion into sections and chop the garlic;

Step 3: peel and shred Huaishan, soak in vinegar to prevent discoloration;

Step 4: add proper amount of oil into the pot, stir fry garlic foam until fragrant, and stir fry shredded carrot for about 10 seconds;

Step 5: add pumpkin, Huaishan and scallion to stir fry;

Step 6: stir fry the peas until cooked;

Step 7: pour in the soy sauce;

Step 8: add chicken essence and salt to taste;

Step 9: take out the pan.

Materials required:

Peas: 150g

Carrot: 50g

Pumpkin: 50g

Huaishan: 50g

Shallot: 1

Soy sauce: 1 / 2 tbsp

Garlic: 2 cloves

Chicken essence: a little

Salt: right amount

What should be noted: 1. This is a Kwai Chi dish. It needs fire to wait and act quickly. 2, there is no special rule for the dishes.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chao Si Ji