Stir-fried shredded meat is a common home-cooked dish, looks green and verdant, it tastes tender and refreshing, many home-cooked dishes have a characteristic, that is, simple and easy to do, simple ingredients, simple operation, the time required is not much, generally it is fast hand small stir-fry, such dishes are both nutritious and delicious and rice.
By Sha Xiaoyuan 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Moss 400 g
Tenderloin 100g
Millet spicy 1-2 pcs
Cornstarch 7 g
Thirteen spice powder in small amounts
Cooking oil to taste
Mrs. Le Fresh Shelley Sauce 35ml
<h2>Practice steps</h2>
1. Prepare the ingredients.
2: Remove the moss roots and remove the leaves, put them in a basin, soak them in water with a little salt, and wash them.
3. Control the water of the washed moss and separate the stems and leaves.
4: Pork tenderloin is shredded in a slightly frozen state.
5: Put the shredded meat into a bowl, add 20 ml of Tai Le fresh shellfish sauce, remove the fishy Titian, a bottle is fully competent, no need to add cooking wine and ginger.
6: Add another thirteen spice powder and 7 grams of corn starch, 10 grams of cooking oil, mix and marinate for 10 minutes.
7: Millet spicy, green onion cut into rings and set aside.
8: Heat the appropriate amount of oil in the pot (slightly more than usual stir-fry) and add the shredded meat. Stir-fry quickly until the shredded meat changes color and then serves.
9: Leave the bottom oil in the pot and stir-fry the green onion.
10. Add the moss stem.
11: Stir-fry the moss stems over high heat until 7 or 8 ripe, then put the moss leaves out of the pot and stir-fry them on high heat with the moss stems.
12, add 15 ml of Mrs. Le fresh shell sauce stir-fry evenly, fresh little master, no need to add other seasonings.
13: After the moss leaves are fried, add the sautéed shredded meat and millet spicy, and continue to stir-fry on high heat.
14: Stir-fry evenly.
15, a simple and easy to make, delicious order of home-cooked moss stir-fried shredded meat is ready.
<h2>Tips</h2>
When the stem of the moss is stir-fried to seven ripe, then put the moss leaf and stir-fry, so that it is heated evenly After pouring into the moss, it should be fried quickly, a cooked can be, it is better to be raw than overcooked, because the vitaminS B and C in the green vegetables are most afraid of heat, so the longer the frying time, the more nutrients are lost, and the time to minimize the time of the greens in the pot to fry.
<h2>Nutritional benefits of moss</h2>
Moss has a salty and cold taste, and has the effect of soft and firm loose knots, clearing heat and detoxification. It is used for paronychia, cervical lymphadenopathy, etc. Pharmacological experiments have a cholesterol-lowering effect. The "Diet Recipe for Living with The Rest" contains "clearing the galls, eliminating fistulas and gall tumors, swelling, dissolving phlegm, and curing water and soil disobedience." "Daily Materia Medica" contains that "people with coughs are inedible." ”
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