Recommended recipe: Tomato fried broccoli
Required ingredients: tomato, broccoli, minced garlic, minced onion, salt, sugar, chicken powder
1. Clean the fresh tomatoes, you can put it on a flower knife, blanch its skin with boiling water, then take it out, cut it into pieces, and put it in a large bowl prepared in advance.
2. Inject an appropriate amount of water into the pot and put the rinsed broccoli in it. After blanching, take it out. The blanching time does not take too long. If the color becomes darker, we will take it out.
3. Put vegetable oil in a pot, heat it up, add minced garlic and chopped onion, then pour in half of the tomatoes and start stir-frying, stir-frying out red sand, and then pour in our blanched broccoli.
4. Continue stir-frying, add the other half and stir-fry well, start seasoning, add salt and sugar, and finally add chicken powder. If there are shallots or coriander at home, you can add a little.
The second type is Yunnan Xiaogua
dryness, so we need to replenish water in time. Yunnan Xiaogua is not only a typical alkaline vegetable, but also has a very high moisture content. We can use it to stir-fry it with pork, it is soft and tasty, and the taste is quite high. In addition, the production method is simple, so you can basically make it even if you have zero cooking skills.
Recommended recipe: Fried Yunnan Plumeria
Required ingredients: Yunnan Plumeria, pork belly, salt, soy sauce, cooking wine, balsamic vinegar, soybean paste, chicken powder
1. After rinsing the Yunnan Plumeria, cut it into four and a half, then remove its flesh, then cut it into long strips, put it in a large bowl, put a little salt in it, and start marinating.
2. Put vegetable oil in the pot. After heating, we put the prepared pork belly. Remember to stir-fry on low heat when stir-frying pork belly, otherwise it will not be too hard to bite. After stir-frying, add minced garlic, and then add minced ginger to add some soy sauce.
3. Take out the pickled small pumpkin and rinse it clean, then pour it into the pot and start stir-frying over high heat. Add half a spoonful of soybean paste, add some cooking wine, then add balsamic vinegar and add a little salt.
4. After stir-frying until it tastes good, we add a little chicken powder to improve freshness. If you have oyster sauce at home, you can add some oyster sauce and stir-fry until it tastes good and it can be served.
The third type, color pepper
Although it is a chili pepper, it is different from ordinary chili peppers. It has a sweet and sour taste and is also an alkaline vegetable. Because its appearance is bright and it looks relatively appetizing, especially if you have children at home. This color pepper can be eaten with meat for children and can supplement a lot of vitamin C.
Recommended recipe: Onion fried with colorful peppers
Required ingredients: a little onion, 1 colorful pepper, a little pork, garlic, minced ginger, salt, light soy sauce, balsamic vinegar, chicken powder
1. Rinse the prepared colorful peppers and break them into small pieces with your hands. If there are many people in your family, you can also prepare two.
2. Rinse the onions and cut them into strips directly, wash the pork and cut them into slices, cut them slightly thinner, and prepare a little garlic and minced ginger.
3. Add vegetable oil to the pot, heat it up, add the pork we prepared and start stir-frying, stir-fry it with fragrant and stir-fry it out with excess oil, add garlic and minced ginger.
4. Pour in the prepared onion and pepper and stir-fry over high heat. Then add a little light soy sauce, then some salt. After it is cooked thoroughly, add some balsamic vinegar from the edge of the pot, and finally add chicken powder, stir-fry and stir-fry and then leave the pot.
Food Ke said:
In autumn, people's appetite will gradually get better. In our diet, we must pay attention to eating more alkaline vegetables to maintain the body's acid-base balance, and also pay attention to removing dryness and heat. The broccoli mentioned above, Yunnan melon and colorful pepper are all dishes worth cooking for everyone.
[This article is original by "Xiao Tan Shi Ke", and all the pictures are taken by me.No deletion, modification or misappropriation may be made without permission, and infringement will be pursued]
