Watercress with minced garlic and pepper
Water spinach, formerly known as water spinach, is called "water spinach" because its stem center is empty. It is a vegetable widely cultivated in southern rural areas.Water spinach is an alkaline food. It contains potassium, chlorine and other elements that regulate the water-liquid balance. After eating, it can reduce the acidity of the intestinal tract, prevent intestinal flora imbalance, and is beneficial to cancer prevention. The nicotinic acid and vitamin C contained in it can reduce cholesterol and triglyceride, and have the effect of reducing fat and weight. The chlorophyll in water spinach is called "green spirit", which can clean teeth, prevent caries, remove halitosis, and strengthen skin.Cabbage is rich in crude cellulose, which is composed of cellulose, hemicellulose, lignin, jelly and pectin. It can promote intestinal peristalsis, defecate and detoxify.Water spinach is cool in nature. The vegetable juice can inhibit Staphylococcus aureus and Streptococcus and prevent infection. Therefore, regular eating in summer can prevent heatstroke, relieve fever, cool blood and expel toxin, and prevent dysentery. The protein content of young shoots is 4 times higher than that of tomatoes of the same amount, the calcium content is more than 12 times higher than that of tomatoes, and contains more carotene.Today, I rummaged through the refrigerator and found a handful of water spinach, so I made a simple water spinach with minced garlic and added a little dry pepper. The water spinach was crisp and tender, mixed with garlic and pepper. It was spicy, salty and fresh. It was very delicious.Avoid collocationAppropriate taboo collocation√ cabbage + egg = eye protection, cancer prevention and anti-aging√ cabbage + olive oil = prevent aging√ cabbage + chicken = reduce cholesterol absorptionTaboo collocation of Xiangke× Water spinach + yogurt = affect calcium absorption
Step 1 . Group photo of ingredients: a handful of water spinach, several cloves of garlic, several dried peppers G
Step 2 . Wash the water spinach well. Fresh water spinach is very crisp and tender, and the leaf stalk can be directly broken by hand into the moderately long segment. Actually, you can eat the leaves, but I don't like them very much, so I'll pick them at will
Step 3 . Peel and wash the garlic, wash the dried pepper, and set aside. You can prepare more garlic for this dish
Step 4 . Cut garlic cloves into minced garlic, dry pepper into sections, and set aside. I keep pepper seeds. Friends who can't eat spicy can also put only oneortwo peppers to taste
Step 5 . Heat the pot with cold oil, add minced garlic and stir until fragrant
Step 6 . Add the pepper section, stir it out, turn down the heat, and don't fry it
Step 7 . Add water spinach and stir fry over medium heat for a minute or two
Step 8 . Pour in an appropriate amount of raw soy sauce and stir fry
Step 9 . Add a little sugar and stir well
Step 10 . Pour a little vinegar or rice vinegar along the edge of the pot, not more, just a little flavor, stir fry evenly, taste salty, add a little salt and chicken essence, and then come out of the pot
Step 11 . finished product
Step 12 . finished product
Step 13 . The finished product, this home-made Kwai, is very simple to operate. The garlic flavor is rich, and the cabbage is crisp, tender, salty, fresh and slightly spicy. It is very delicious to eat
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