"Water ginseng" in the vegetable world! It is the right time to nourish and whiten the skin, replenish the deficiency and strengthen the body, clear away heat and laxative, and try it at the right time~

Sunscreen and whitening are the main concerns of many friends in summer. In addition to wearing sunscreen and sun-protective clothing, we can also work on our daily diet.

It just so happens that in May and June every year, the white cocoon, which is known as the "natural whitening essence" and "water ginseng", begins to go on the market, so don't miss it if you don't want to turn black!

Studies have found that the roots of the white cocoon contain a large amount of stigmasterol, a substance that can inhibit the production of melanin, making the skin more white and delicate; In addition, it also has certain antioxidant properties, which can inhibit the production of free radicals and delay skin aging.

In addition, the dietary fiber of the white water is also very rich, about 2g/100g, and regular consumption can help promote gastrointestinal peristalsis, help digestion, and also play an auxiliary role in relieving constipation and controlling weight. The protein content is also relatively rich in vegetables, and it also contains lysine, threonine and other amino acids, which help to promote muscle self-repair and strengthen the body after eating.

There are various ways to make it, but you must not simply wash it and eat it cold! Because it is an aquatic vegetable, it is very susceptible to bacterial and parasitic diseases, and eating it raw is likely to cause abdominal pain, diarrhea, ascites and other symptoms.

The following flower buds teach you to make a small fried cocoon white, without blanching, you can also remove the oxalic acid in it, how to operate, let's learn together~

Main ingredients

White callus, pork belly

Cooking steps

(1) Stir-fry the meat

In a pan with less oil, sauté the pork belly slices until colored.

(2) Stir-fry the white water

Stir-fry the hob pieces over medium-low heat, color and cook in a small amount of white wine.

ps: Baijiu can quickly evaporate and take away oxalic acid, making the taste of cocoon white more crisp than that of blanched water.

(3) Remove from the pan

Return the pork belly to the pot and stir-fry together, add shallots when the water is dry, add oyster sauce, light soy sauce and salt to taste.

PS: The infiltration of lard and the fragrance of shallots can make the white water more delicious.

The final product