Stir fried Guanyin dish with minced garlic

Guanyin cuisine, also known as Angelica sinensis, Hongfeng cuisine, Guanyin amaranth, Hongbei cuisine and Zibei cuisine. Compositae plants.Like to grow in dark and humid places. The bottom of the leaves is green and the back is purplish red, which is called "red backed vegetable". It helps to reduce blood lipids, help digestion and transform intestinal Qi. It is a potherb that can be tasted all year round.It is a medicinal herb. It tastes pungent, sweet and cool. It has the function of clearing heat and cooling blood, detoxifying and detumescence. It is mainly used for hemoptysis, metrorrhagia and leakage, traumatic bleeding, dysmenorrhea, dysentery, sore swelling and toxin, traumatic injury, and ulcers that do not converge for a long time. It is called "blood skin vegetable" in Sichuan and has the effect of tonifying blood. The leaves of the plant are green, purplish, and purplish red on the back. It is a perennial evergreen herb. It is a semi cultivated species integrating laiyong, medicinal and ornamental. It tastes soft and smooth, with a special fragrance and delicious taste.

Main Ingredients

• Garlic clove 3 lobes
• Guanyin cuisine 400 g

Auxiliary Ingredients

• The soy sauce A moderate amount of
• salt A moderate amount of
• oil appropriate amount

The taste of Guanyin food is a little slippery. Children must chew carefully and swallow slowly to avoid choking