After entering the small manchu season, there is one vegetable that begins to be marketed in large quantities, that is, hollow vegetables. The scientific name of hollow cabbage is 蕹蕹菜, but it also has many common names, such as rattan and vine vegetables in Sichuan and Chongqing, and people in Guangdong prefer to call it tongcai. Hollow vegetables with round stems and thick leaves not only capture people's hearts by virtue of their crisp taste, but their nutritional value is also worth mentioning.
Hollow cabbage also has a nickname in the vegetable world, called "natural calcium depot", containing 115 mg of calcium per hundred grams, which is twelve times higher than the calcium content of tomatoes, and is not inferior to milk at all. For children with long bodies or the elderly who are prone to calcium loss, it is a good calcium supplementation food, and it also contains more potassium, vitamins, dietary fiber, carotene and other rich nutrients, especially it is recommended that middle-aged and elderly people eat more.
I will share with you the method of a shredded pepper milk hollow cabbage, green and oily hollow vegetables with salty and fragrant curd milk, stir-fried together have a different delicacy, after the mouth is able to bring people a sense of surprise, the hollow cabbage is crisp and refreshing, full of fresh flavor is very rice. Don't just stir-fry with garlic in summer, try this method to ensure that the whole family is satisfied!
Shredded pepper milk hollow vegetables
Ingredients: 1 handful of hollow cabbage, green pepper, red pepper, garlic, curd, salt, chicken essence, sugar
1. Clean the hollow cabbage, cut off the root at the bottom, cut the remaining hollow cabbage into long segments, and place the stem and leaf parts separately.
2. Wash the green and red peppers, remove the stems and seeds, cut into fine strips, peel and pat the garlic and cut into chunks for later use, prepare a small half of the curd and curd milk, add a spoonful of white sugar, crush the curd and fuse the milk together for later use.
3. Pour oil into a wok, after the oil is hot, first put the part of the hollow vegetable stalk into the pot and fry for 30 seconds, then pour the leaf part into the pot and stir-fry until the hollow vegetable changes color and comes out.
4. Heat the oil in another pot, add garlic cubes and stir-fry until fragrant, pour in the sliced green and red peppers, stir-fry until the chili peppers change color, and pour in the hollow vegetables.
5. After stir-frying twice, pour in the curd milk, sprinkle half a spoonful of sugar, a little salt and chicken essence, stir-fry over high heat and stir-fry to taste.
6. Put half a spoonful of starch in a small bowl, add water and stir well, pour into the pot to hook the thin pot, stir-fry evenly to turn off the heat and get out of the pot, and the crisp and fragrant pepper milk hollow vegetables are ready.
——Lao Jing said——
When stir-frying shredded pepper milk hollow vegetables, because the curd milk itself has a certain saltiness, there is no need to put too much when putting seasonings in the later stage, as long as you use a little salt, chicken essence, and white sugar to make up the flavor. In addition, there is no need to add more soy sauce, oyster sauce and other seasonings, eat this dish focuses on the original taste and the crisp taste of hollow vegetables, so when cooking and stir-frying, you must remember to stir-fry quickly over a strong fire, it is best to stir-fry it without too much soup, eat more refreshing.
I am a foraging reporter in the city, and I have been fighting the world for many years, and I am still brilliant and full of interest! I like to focus on eating, drinking, and fun in the city, updating recipes and food anecdotes every day, follow me, and enjoy food without getting lost.
#夏日生活打卡季 #