In the spring, many fresh seasonal green vegetables gradually appear in supermarkets and vegetable farms, such as spring leeks, spinach, toon, cabbage, spring shoots, etc., and asparagus, often snubbed by people, a pound of at least ten dollars, even a small bundle also has several pieces, however, things are rare and expensive, asparagus is a vegetable with high nutritional value.
Asparagus contains a variety of amino acids necessary for the human body, and is rich in vitamin B, vitamin A and folic acid, selenium, iron, manganese, zinc and other trace elements, known as the "king of vegetables", many benefits to the human body, adults and children can eat more.
Su Dongpo, the first great gourmet of the Northern Song Dynasty, has a poem describing asparagus, in which the cloud "has asparagus that looks like bamboo at first, and slightly opens its leaves like pu." Fang ChunFeng hugged the armor, and gradually grew old and grew bearded. "Figuratively depicts the characteristics of asparagus from birth to adulthood. It can be seen that asparagus is not a rare and popular thing at the current table, and it has been around for a long time.
In Western food, asparagus is often used as a side dish, refreshing green, crisp taste, with steak and other meats, eating greasy and refreshing, and as a member of the salad, eat nutritious and low fat, can be described as a versatile dish.
When choosing asparagus, it is best to be fresh and crisp and tender asparagus with uniform size and length, bright skin, no buds, and easy to break roots. If you buy too much at once, you can wrap the remaining fresh asparagus in plastic wrap, the root is down, and put it in the refrigerator's cold room for refrigeration, which can be stored for many days. Asparagus is used in a variety of ways, and it is suitable for cold mixing, stir-frying, and making soups. Today, I would like to recommend a simple and easy home-cooked dish: stir-fried asparagus four treasures, and then I will introduce it in detail:
Ingredients: 1 handful of asparagus, 1/2 carrot, 2 eggs, a little fungus, 1 spring onion, cooking oil, soy sauce, balsamic vinegar, sugar, salt to taste.
Preparation Method:
Step 1: First brush the asparagus up and down with a small toothbrush, then cut off the older part of the asparagus root, or peel off the older skin, then put the asparagus on the board after washing and controlling the dry water, and cut it into small pieces with a knife.
Step 2: Put a little fungus in a bowl to soak your hair, then add a little starch to wash it, and tear the larger fungus into small pieces for later; the carrots are peeled and washed, and then cut into slices; the spring onions are washed and chopped; 2 eggs are beaten into a bowl and set aside.
Step 3: Sit on the fire, pour in an appropriate amount of water, add half a small spoon of salt and a small amount of cooking oil after the water is boiled, then put in the cut asparagus segments, blanch for a minute, turn off the heat and put out the cool water and set aside. Then blanch the fungus in cool water for later. [Note at this step: Add an appropriate amount of salt and cooking oil when boiling water to keep the color of the asparagus after boiling water emerald green and not change color.] ]
Step 4: Sit on the wok on the heat, add an appropriate amount of cooking oil after the pan is hot, add the stirred egg liquid after the oil is hot, spread it until it is eight ripe and put it in a bowl for later.
Step 5: Take a small bowl, pour in 2 spoons of light soy sauce, 1/2 tablespoon balsamic vinegar, 1 spoonful of sugar and salt, add a spoonful of water and stir well with chopsticks.
Step 6: Add a little oil to the pan, heat the oil and add the green onion, sauté the aroma and add the carrot slices, sauté until it changes color and becomes soft.
Step 7: Add the fungus, asparagus and eggs, stir-fry with a spatula, then pour in the sauce, stir well again, turn off the heat and serve.
1: When selecting asparagus, it is necessary to choose the one that is easy to break and the thickness is uniform, so that the asparagus is more tender; in addition, the asparagus that is too long is not recommended to choose, it is likely to be older and the taste is more chai.
2: The roots of the asparagus are sometimes relatively hard and need to be cut off or the older skin needs to be peeled off so that it will not affect the taste.
3: Asparagus contains oxalic acid, it is best to blanch water before frying, just like bamboo shoots and spinach and other dishes, blanched asparagus can not only remove most of the oxalic acid, but also remove the bad taste of astringency.
4: When the asparagus is blanched, the water is added with an appropriate amount of salt and cooking oil, which can make the asparagus after boiling the water still emerald green and look more appetizing; blanch the water for about 1 minute, and then through the cool water, you can make the asparagus taste crisp and delicious.
This dish is simple to make, only need to blanch the water first, then fry, pour the juice on it; the finished product is brightly colored and appetizing, and it is nutritious to eat, rich and refreshing. In the spring, eat more green vegetables, which not only relieves the oiliness of the stomach in winter, but also replenishes the vitamins and minerals needed by the body. "Stir-fried asparagus four treasures", raw material selection is simple, production does not need to be difficult, really easy to do, good looking and delicious, simple dishes through your heart in front of the family's eyes. If you like it, you must try it~
The daily chai rice oil and salt makes us have no sense of "if we first saw" for the trivial and complicated cooking, but however, "regardless of gains and losses, forget about ourselves, and enjoy it" is still our unremitting pursuit every day. I am a little turtle watching the rain from the window, love life, love food, share the delicious food and stories with you, like me ~ attention! ~Thumbs up! ~Support me~~~