The first type: bell pepper (the content of vitamin C reaches 130 mg per 100 grams)
Recommended recipe: scrambled eggs
Ingredients: half each of red, green and yellow colored pepper ; 2 eggs; appropriate amount of oil, salt, green and green powder, and light soy sauce.
Method: Clean all the ingredients and cut them into pieces.
eggs, mix a little cooking wine to remove the fishy smell, and stir evenly. Add an appropriate amount of oil to the wok, add the egg liquid at 7 minutes, and cook at 8 minutes to set aside, so that it will be fresh and tender.
Start a new oil pan, stir-fry the five-spice powder and chopped green onion, add the colorful peppers and stir-fry them. Drink a little water to make the colorful peppers smoother, brighter in color and crisper in taste. Add the fried eggs and stir-fry evenly. Add salt and a little light soy sauce to taste. Off-pot, light and refreshing, supplement VC, supplement protein , strengthen the body.
The second type: kale (the vitamin C content of every 100 grams of kale is about 76 mg)
Recommended recipe: kale fried pork
Ingredients: Pork, kale, oil, pepper powder, onion, vinegar, light soy sauce, and chicken powder.
Method: Soak the kale in light salt water for about 10 minutes, wash it repeatedly, cut the thick strips into pieces, and tear the leaves into pieces.
Wash and slice the pork.
Add appropriate amount of oil to stir-fry the pepper powder and chopped green onion, add pork, pour a little vinegar and stir-fry to make the meat more tender, add the heart of the vegetable and stir-fry, pour a little water, so the meat and vegetable heart taste very tender, add the leaves and stir-fry until there is no soup, the meat is tender and the vegetable green, add salt, chicken powder, and a little light soy sauce to season, put it out of the pot and serve, add VC and supplement protein.
The third course: broccoli (the vitamin C content of broccoli is 75 mg/100g)
Recommended recipes: fried broccoli
Ingredients: shrimp, broccoli, oil, salt, garlic, ginger, cooking wine, pepper, June fresh 12 light salt oyster sauce, starch appropriate amounts.
Method: After thawing the shrimp, clean the shrimp line , then wash it repeatedly, control the moisture, add a little cooking wine and starch to marinate for about 5 minutes.
Broccoli, break it into small flowers, soak it in light salt water for about 10 minutes, then rinse it with clean water repeatedly, add appropriate amount of water to the pot, add 1 spoon of salt and a little cooking oil to keep the vegetables delicious, put the broccoli in water, change color and remove it and cool water.
Add appropriate amount of oil to the wok, slide in the marinated shrimp and stir-fry until the shrimp changes color, push the shrimp to one side, stir-fry with minced garlic, add broccoli and stir-fry quickly over high heat. Drizzle a little water to make the taste more crispy and tender. Add a little salt, pepper, and June fresh 12 light salt oyster soy sauce to taste. Put it on the pan and serve it with crispy and tender taste, and add rice to the appetizer and supplement VC and protein.
The fourth type: cauliflower (the vitamin C content in every 100 grams is about 61 mg)
Recommended recipes: Tomato stir-fried cauliflower
Ingredients: Organic cauliflower 1 trees; 1 tomato; appropriate amounts of oil, salt, pepper, onion, garlic, coriander, and light soy sauce.
Method: Soak organic cauliflower and tomatoes in light salted water for about 10 minutes and wash it repeatedly. Add appropriate amount of water to the pot, add a little salt to the water, blanch the organic cauliflower for about 1 minute, and remove the cauliflower and put it in cold water for a while.
Crack the tomatoes, put them in a pot while they are hot, remove the tomato skin, and then slice them. Peel the garlic and chives and chop them, pick the coriander and chop them.
Stir-fry the green onion and garlic in a pan, and leave some garlic slices out of the pot, especially to increase the flavor. Add tomatoes and stir-fry until the tomatoes come out. Like tomato sauce, add organic cauliflowers and stir-fry them, so that the organic cauliflowers can absorb the tomato soup.Add salt, a little light soy sauce, pepper, sugar, minced coriander, and minced garlic to taste, and then serve it out of the pot. It is sour and sweet, refreshing and appetizing. Tomatoes and cauliflower are both high-VC ingredients, which are delicious and nourishing.
During the special period, I suggest you: eat more of these 4 high-VC foods to improve immunity and resistance. Welcome to leave a message. If you like this article, please like, forward and share. Thank you for your support!
This article is an original picture and text of Dahai Weilan. Theft of articles and pictures will be prosecuted
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