Among vegetables, some eat leaves, some eat rhizomes, and some eat flowers. Vegetables are rich in nutrients such as vitamins and dietary fiber. Broccoli is one of the vegetables that I often prepare, especially at breakfast. The table is oil-free and salt-free, and the child also eats deliciously, so every time the stamen part is eaten, the vegetable root is left. Broccoli is rich in nutrients, and don’t throw away the roots of this vegetable. Add some ingredients and stir fry. Just make your meal quickly, and the deliciousness will not be wasted.
There are various ways to eat vegetables, such as blanching, boiling, sautéing, steaming, etc. If broccoli needs to be sautéed, it is usually boiled for a few seconds, and then submerged in cold water, so that the sautéed is crispy and delicious, and the nutrients of the vegetables are better maintained . Vegetable cooking can be a separate dish, or be stir-fried with sliced meat, eggs or other meat ingredients. In addition to broccoli roots, carrots and lotus roots are added to this dish. A small amount of pork belly, meat and vegetables are added. It can be rich and nutritious. If it is a dinner for two people, or a family with food at work, a variety of vegetables will be fried together, and the meal will be rich.
Carrots, lotus roots, autumn and winter seasonal vegetables, are nutrient-rich root vegetables. When broccoli and vegetable roots are fried, do not put them directly into the pot. With this step, the taste will be crisp and refreshing without losing nutrition. That is blanching, the blanched vegetables can better maintain its bright color, crisp taste, etc. It also reduces the residence time of vegetables in the pot, tastes good, and does not lose nutrients. Stir-fried pork with three kinds of vegetables, easy and quick to serve food, try it if you like. In winter, in addition to eating meat for winter, remember to eat more vegetables. The detailed approach is presented, thank you for your support.
Stir-fried twice-cooked pork with seasonal vegetables: 1 carrot, 1 lotus root, 2 broccoli roots, a little pork belly, a little ginger, a little onion, a little braised soy sauce, a little salt, a little cooking wine, and a little cooking oil.
Step 1: Prepared ingredients, carrots, lotus root, 2 broccoli roots, and a small piece of pork belly. Some children are not happy with meat. In this way, the vegetables and meat are fried together. The vegetables are crispy and delicious. Children Also love to eat; in addition to carrots and lotus roots, they can also be replaced with other vegetables and stir-fried;
Step 2: Cut the pork belly into thin slices, slice ginger, and slice the onion; it is easier to slice the pork belly after thawing; After frying, the pork belly is fat but not greasy, and the salty fragrance is beautiful. It is also a perfect match with vegetables. Whether it is leaves or roots, it is delicious no matter how to fry;
Step 3: Slice lotus root, carrot, broccoli, lotus root It is easy to turn black after peeling and slicing. You can soak the lotus root slices in water to prevent blackening;
Step 4: Bring water to a boil, add carrots, lotus roots, broccoli root slices to blanch water, boil again to remove. Cold water; when
vegetables are blanched, the amount of water should be more. The amount of water is wide enough to ensure that the vegetables can quickly transfer heat after being put into the pot, without accumulation, and prevent some blanching water for too long and affect the taste. If it is leafy vegetables, put it into the pot Stir it, change the color and remove it;
Step 5: Boil the water again, add pork belly and a little cooking wine, blanch the pork belly until it changes color, and remove it. After blanching is mature, remove cold water;
Step 6: Add a little vegetable oil to the pot, add ginger, spring onion, pork belly and stir-fry to get the fat. The pork belly is not fat, so you can add a little vegetable oil and fry;
Step 7: Pork belly After sautéing, add the blanched vegetables, add refined salt and braised soy sauce and stir evenly to get out of the pan.
Kitchen tips: When blanching green leafy vegetables, the time should be fast. You can add a little cooking oil to better keep the dishes green.
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