How to stir-fry lotus root with leeks

Cuisine and Efficacy: blood circulation and stasis recipes, clearing heat and removing fire recipes, hepatitis recipes? Craft: raw fried

Materials:

Lotus root 300 grams, leek 50 grams

Seasoning:

20 grams of vegetable oil, 2 grams of salt, 1 gram of monosodium glutamate (MSG)

Methods:

1, scrape the skin of the lotus root, washed, cut into 3-centimeter-long segments, and then cut into julienne; leeks cleaned, and also cut into 3-centimeter-long segments.

2, take the pot to heat, into the amount of oil, until the oil burned to 70% hot, into the lotus root, stir fry for a few moments, add a small amount of water, cover the pot and smother for a while, and then add leeks, salt, monosodium glutamate, stir fry a few times you can get up the pot.

Nutritional value:

The lotus root is a good liver tonic, both as a fruit, but also as a delicacy, its value since ancient times is higher than the other vegetables, for the people to love. Li Shizhen in the "Compendium of Materia Medica" called the lotus root for the "spirit root", said it is to remove blood stasis and new products, there is a clear heat, understand the blood to eliminate blood stasis, stomach and other effects. According to the test, the fresh root contains up to 20% of carbohydrates, proteins and vitamins, both nutritious, but also easy to digest, is a good supplement for hepatitis patients.