Fried Yongcai with rose bean curd(mei gui fu ru chao yong cai )

Fried Yongcai with rose bean curd

Introduction:

"Yongcai, or water spinach, is an alkaline food. It contains potassium, chlorine and other elements to regulate water-liquid balance. After eating, it can reduce the acidity of intestinal tract and prevent the imbalance of intestinal flora. The content of crude cellulose in water spinach is rich, 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 Yongcai, rose Sufu and garlic.

Step 2: clean the Yongcai.

Step 3: peel garlic and smash it; mash rose Sufu and set aside.

Step 4: heat the oil in the pan and saute the garlic.

Step 5: pour in Yongcai and stir fry quickly.

Step 6: stir in Rose rot milk and stir well.

Step 7: adjust the flavor and put it on the plate.

Materials required:

Yongcai: 300g

Garlic: 4

Rose Sufu: right amount

Cooking oil: 2 teaspoons

Note: 1, cabbage should be stir fried quickly to avoid loss of nutrients. 2. Water spinach cold, spleen and stomach deficiency cold, diarrhea on weekdays, should not eat more. 3. Sufu is very salty. There is no extra salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Maoxiang

Chinese PinYin : Mei Gui Fu Ru Chao Yong Cai