But it should be noted that most of the potatoes are carbohydrate , which is not a real vegetable, and eating too much can easily cause blood sugar to rise, and it is also easy to gain weight , so eat less. cabbage is a seasonal dish in winter. It tastes better than that of cabbage in winter. It is also cold in nature and contains a lot of cellulose. People with poor spleen and stomach will suffer from abdominal pain and diarrhea after eating too much. It is not suitable for eating more in late autumn. shares 5 "champion" vegetables suitable for late autumn. You would rather eat less meat than make more for your family. It is cheap in the season, and it tastes delicious no matter how you cook it. Friends who like it can try it!
1. Bell pepper - Vitamin C champion
Recommended method: [Belly pepper shredded beef]
1. Prepare a piece of beef into shredded beef, put 5 grams of cooking wine in cooking wine , 2 grams of salt, 2 grams of chicken powder, and a little sugar, stir evenly with chopsticks, add a small amount of water, an egg white, 5 grams of corn starch, and 10 grams of vegetable oil, stir well and marinate in one direction for 10 minutes; prepare one slice of green bell pepper, yellow bell pepper , red bell pepper each and cut into thin strips; cut a few garlic into garlic slices, cut a piece of ginger into slices, and cut a piece of green onion into scallions, and set aside.
2. Roast oil in the pot. When the oil temperature is 40% hot, add the marinated shredded beef and quickly grease oil on medium heat for 20 seconds. After the shredded beef turns white, pour out and control oil.
3. Leave the bottom oil in the pot, add onion, ginger, garlic and dried chili, stir-fry over low heat and stir-fry to bring out the spicy flavor, then add 5 grams of cooking wine, 2 grams of salt, 2 grams of chicken powder, 1 grams of pepper, a little sugar, and 2 grams of chicken juice to improve freshness, then pour in a little water and stir-fry a little water and starch to make the sauce thicker, then add shredded beef and shredded pepper to stir-fry for a few times, pour in a little sesame oil to make the dishes more luster, stir-fry evenly, and then take it out of the pot and serve.
2. Mushrooms - Cobalt Element Champion
Recommended method: [Fried Oyster mushrooms]
1. Prepare an oyster mushroom to cut off the roots, tear them into small pieces with your hands, put them in clean water, wash them, and then squeeze them dry; clean a handful of spinach and remove the roots, pull out the rotten leaves and impurities from the middle and wash them; break the scallions and cut them into chopped green onions, cut the garlic into slices, and then grab a few dried chili peppers for later use.
2. Boil water in a pot, put the oyster mushrooms in boiling water and blanch them for 30 seconds. When the oyster mushrooms are broken, pour out when the surface is bright, rinse them with clean water, and then squeeze them dry and set aside.
3. Roast oil in a pot, heat the oil and pour in the green onion, garlic and dried chili, stir-fry over low heat and stir-fry quickly, then add spinach and turn to high heat for 20 seconds, stir-fry the spinach until it is soft and dry. Pour in the oyster mushrooms that have been controlled by moisture, add 2 grams of salt, 2 grams of pepper, 2 grams of chicken essence, and 5 grams of oyster sauce to increase freshness, stir-fry quickly and dry the water in the oyster mushrooms, while allowing it to absorb the sauce and taste, then pour in a little water starch and sesame oil to allow the seasoning to absorb better on the ingredients, turn off the heat and bring it into the pot.
3. Chinese cabbage - the champion of iron supplement
Recommended method: [Salted Chinese cabbage]
1. Prepare a small handful of shrimps in clean water and soak for a while to remove excess salt from the shrimps; wash 400 grams of Chinese cabbage and cut it into about 3 cm sections; cut a little red pepper shreds for color matching; pat a few garlic and put it in a basin for later use.
2. When the oil temperature rises to 40% hot, pour in garlic and stir-fry to bring out the garlic flavor, pour in the Chinese cabbage and red pepper shreds and stir-fry for a while, pour in the shrimp, add a spoonful of salt, a spoonful of chicken powder, and a spoonful of sugar to increase freshness, turn on high heat and stir-fry quickly until the Chinese cabbage is broken, and then you can take it out of the pot and put it on a plate.
4. Shanghai Qing - Calcium Supplement Champion
Recommended Method: [Garlic Shanghai Qing]
1. Cut off the rhizomes of Shanghai Qing, break down the leaves one by one and wash them, and control the moisture; pat a handful of garlic into minced garlic.
2. Boil water in a pot, boil the water over high heat, add vegetable oil and salt, then pour in Shanghai green and blanch it for 10 seconds, and then rinse it with cold water to cool it down.
3. Roast oil in a pot, pour in chopped garlic, stir-fry it over low heat to bring out the garlic aroma, add a little water, add salt, MSG, chicken powder, and a little sugar and stir well, pour in Shanghai green and stir-fry, then pour in a little water starch, so that the seasoning can better absorb on the Shanghai green, and turn it evenly and turn off the heat.
5. Spinach - Folic acid champion
Recommended method: [Scrambled eggs with spinach]
1. Prepare 4 eggs and beat them in a bowl, pour in a spoonful of salt and pepper powder and mix well with chopsticks; cut two scallions into scallions; remove the roots of spinach and wash.
2. Roast oil in a pot, until the oil is slightly smoked, pour in the eggs and stir-fry until they are formed and shoveled out for later use.
3. Add a little oil to the pot. After the oil is hot, pour in chopped green onion and stir-fry, then pour in spinach and stir-fry. After the spinach is soft, pour in a spoonful of salt and a spoonful of chicken essence and stir-fry the seasonings, then pour in the egg and stir-fry, and then serve on a plate.
(Cao)
