A delicate little stir-fry dish, directly on a frying pan, served with a bowl of rice; spring shoots are crisp and juicy in the mouth, tea tree mushrooms are the sweet creaking of the next bite, and the most beautiful and fresh pea tips... At this time, I feel that the occasional vegetarian meal is so delicious and delicious. This dish is inspired by the cold mix snack in "Song Feast"," the Mountain Family Three Crisps. The ancients used the method of blanching, cooking the three ingredients separately, and then adding condiments to mix well, which is a very refreshing cold dish; and the green leafy vegetable originally chose the head of the wolfberry (the young leaves of the wolfberry), which is rich in nutrients. Nowadays, we have switched to the method of stir-frying, sautéed in thin oil, which can make the ingredients tender and sweet, and it is also a good meal in spring; and the green leafy vegetables are replaced by more ordinary pea tips, and the taste is more fresh.
By easy pot cuisine
<h2>Royalties</h2>
2 spring shoots
Pea tip 100g
Tea tree mushroom 100g
A pinch of salt
A little oil
<h2>Practice steps</h2>
1, spring shoots peel off the bamboo shoots and cut strips, tea tree mushrooms washed and rooted, pea tips soaked in water and washed.
2: Bring water to a boil with salt, pour in the spring shoots and blanch for 2 minutes, then add to cool water.
3: Drain the spring shoots, put a little oil in the pot, pour in the spring shoots and stir-fry for 2 minutes.
4: Stir-fry the tea tree mushrooms.
5: After about 5 minutes, add the drained pea tips.
6: Sauté until all the pea tips are soft, turn off the heat, add a little salt, and use the remaining temperature to stir slightly.
7. Can be eaten with rice
<h2>Tips</h2>
1, this small stir-fry does not need to be stewed, spring shoots are rich in glutamic acid, tea tree mushrooms are rich in guanylate, fresh pea tips are also sweet, the combination of the three ingredients without any condiments, you can achieve extraordinary deliciousness. 2, cast iron pot heat storage capacity is very strong, turn off the heat and then add salt, the heat of the pot is enough, but also to the maximum extent to ensure that the ingredients will not be overheated, the taste is crisp and tender.
<h2>Nutritional benefits of spring shoots</h2>
1. Dissolve phlegm and relieve cough
It has a good moistening and physiotherapy effect on the throat, which is conducive to the healing of local inflammation and can relieve local itching, thereby blocking the cough reflex.
2. Digestion
Spring shoots help with the secretion of stomach acid and the digestion of food, and are suitable for treating dietary stagnation.
3. Replenish blood and qi
Suitable for people whose skin color is not glossy, who have lost their rosiness and have cold hands and feet.
4. Blindness
Spring shoots are rich in vitamin A, vitamin A has a very important role in the development of the eye, the synthesis of retinal rod cells photosensitive substances.
5. Healthy spleen
Spring shoots are suitable for weakness of temper, weak transportation caused by abdominal distention, stool leakage, loss of appetite, fatigue and other symptoms.
6. Beauty and skin care
Spring shoots contain carotene, which helps maintain the normal function of skin cell tissue, stimulates skin metabolism, and keeps the skin moist and delicate.
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.