Stir fried fungus with Broccoli(xi lan hua chao mu er )

Stir fried fungus with Broccoli

Introduction:

"Broccoli, broccoli has always been my love. Every time I see it, I will buy it. But my husband doesn't like broccoli, but likes white cauliflower. He thinks broccoli has a peculiar smell. It doesn't taste good without white cauliflower. In fact, the protein of broccoli is three times that of white cauliflower and four times that of tomato. And its mineral composition is more comprehensive than other vegetables, much higher than cabbage. Broccoli has the most significant anti-cancer effect. Broccoli contains more vitamin C than Chinese cabbage, tomato and celery, especially in the prevention and treatment of gastric cancer and breast cancer. Therefore, I always think broccoli is an anti-cancer dish, especially suitable for women. Broccoli is cool in nature and sweet in taste. It can nourish kidney, essence, brain, spleen and stomach. Broccoli is one of the most flavonoid containing foods. In addition to preventing infection, it is also the best blood vessel cleaning agent. It can prevent cholesterol oxidation and prevent platelet clotting, thus reducing the risk of heart disease and stroke. "

Production steps:

Step 1: Ingredients: broccoli, agaric, millet, pepper, vegetable oil, fresh chicken salt

Step 2: soak Auricularia auricula in warm water to remove the pedicel

Step 3: wash broccoli by hand

Step 4: blanch with boiling water, add a few drops of vegetable oil and salt, pick up the cold water, drain the water, wash the millet pepper and cut into rings

Step 5: heat the oil and stir fry with millet pepper and Auricularia auricula

Step 6: Broccoli

Step 7: salt

Step 8: stir fry the flavor grade fresh evenly

Step 9: add chicken essence and taste it

Materials required:

Broccoli: moderate

Auricularia auricula: right amount

Vegetable oil: right amount

Salt: right amount

Millet pepper: right amount

Delicious: moderate

Chicken essence: appropriate amount

Note: broccoli with water and vegetable oil does not lose nutrients, but also the color of green, can not be fried for a long time

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xi Lan Hua Chao Mu Er