Stir-fry double crisp.
Main ingredients: yam 300 g, asparagus 300 g.
Accessories: 2 pickled peppers, 2 chives
Seasoning: salt, monosodium glutamate, broth, sesame oil, cooking oil.
Method: 1, wash and peel the yam, cut into a strip, wash the asparagus, remove the old skin of the root and cut into segments; pick the shallots, wash and cut into segments; pick the pepper and cut into strips.
2. Light the heat in the pot, add water, bring to a boil, blanch the yam and asparagus respectively and set aside.
3. When the pot is ignited and oiled, when the oil is 40% hot, add the pickled pepper and chives and stir-fry, stir-fry after stir-frying, add yam and asparagus and stir-fry well, then add salt,
Stir-fry MSG and broth until juiced, pour sesame oil when cooked, and plate.
Features: bright color, salty and refreshing.
Tips: 1, yam is a potato plant, its tubers contain choline, starch and glycoprotein, from 1Dl amino acids, polyphenol oxidase, vitamin C and other nutrients.
2. Yam taste sweet and flat, has the effect of strengthening the spleen, tonifying the lungs, fixing the kidneys, improving sperm, and strengthening bones and muscles. The saponins contained in it can dilate coronary arteries, increase blood flow, improve microcirculation, and enhance human immunity.
Cooking techniques for cooking vegetables without stiffness
When cooking vegetables, use boiling water, not cold water. Vegetables cooked in cold water will be hard.