Ingredients: October vegetables (big head vegetables) Accessories: day lily, winter bamboo shoots, fungus, dried tea, dried shredded carrots, dried shredded vegetables, bean curd skin, and white sesame seeds. This dish has a history of hundreds of years in Wanjiang area. As the name implies, it has been passed down from generation to generation, and it is a household name. It is a necessary side dish for every family two days before the Spring Festival every year. It is nutritious, convenient to eat and keep. Production method 1, wash and shred October vegetables, and shred other ingredients for later use; 2. Put oil into the pan on fire, add shredded ginger, shredded October vegetables, daylily, etc. and stir-fry until fragrant. Add seasoning and stir-fry evenly. Pour sesame oil and sprinkle sesame seeds out of the pan and serve. Chef's tip 1, shredded carrot and shredded vegetable stem are dried to half-dry. 2. Use cooked rapeseed oil when frying. 3. Use pickled big-headed vegetables
Nutritional analysis
1. Babaocai is used for seasoning, which has the effects of clearing the mouth, relieving boredom and stimulating appetite; 2. The organic acids and their salts in Babao vegetables can generate alkaline minerals after being digested by the human body, which can adjust the acid-base balance in the human body and prevent the blood from being too acidic.
Nutritional babao
Raw materials:
Shrimp, quail eggs, squid, beef slices, fungus, peas and carrots, winter bamboo shoots.
Practice:
1, auricularia auricula, peas, carrots and winter bamboo shoots;
2. Quail eggs are cooked and peeled. Blanch the shrimps in the shrimp line. Squid peeled and blanched with a flower knife;
3, juice: oyster sauce, delicious juice, carved wine, soy sauce, sugar, white pepper, chicken essence, sesame oil, Li Pailin urgent juice;
4. Heat the pan and pour the oil. When the oil is hot, pour in carrots, winter bamboo shoots, fungus and Dutch beans and stir-fry, then add beef and stir-fry, pour in the mixed juice, and finally take out the pan.