1. Fried shredded pork with sweet potato stalks
Ingredients: lean pork, sweet potato leaves, red pepper, egg white, starch, cooking wine, soy sauce, chicken essence, onion and ginger.
Steps:
1. Pork is shredded and starched with egg white and starch; Take the petiole of sweet potato leaves (that is, sweet potato stalks), tear off the fascia on the outside, and cut into sections; Shred the red pepper, and put the shredded pork in an oil pan for oil.
3. Stir-fry the onion and ginger until fragrant, stir-fry the sweet potato stalks until they are cut off, add shredded pork, shredded red pepper and seasoning, and stir well.
second, stir-fry sweet potato stalks
ingredients: 1 handful of sweet potato stalks, 2 millet peppers, 1 pieces of lobster sauce, 2 cloves of garlic, proper amount of cooking oil, a little salt and a little light soy sauce.
Steps:
1. Stems of sweet potatoes are removed, cleaned and drained, and
3. Millet peppers are cut, garlic is minced, lobster sauce is washed, put in a hot oil pan and saute.
5. stir-fry sweet potato stalks, add a little soy sauce, stir-fry until cooked, and serve on a plate.
third, stir-fry sweet potato stalks with Chili
ingredients: appropriate amount of sweet potato stalks, appropriate amount of Chili, appropriate amount of onion, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of chicken powder and appropriate amount of pepper.
Steps:
1. Remove the leaves from the stems of sweet potatoes and tear off the filamentous skins at both ends. Wash and cut into sections. Shred pepper. Shred onion and ginger.
2. Heat the oil pan and stir-fry the onion and ginger to taste.
3. stir-fry the pepper first. This kind of pepper is too spicy. If you fry it in oil first, it will reduce some of the spiciness. If you like spicy food, you can fry it later.
4. Add sweet potato stalks and stir-fry. Add soy sauce, salt, chicken powder, pepper and stir-fry evenly.
Fourth, tips
If the sweet potato stalk is not tender enough, it needs to remove the outer fascia; if it is crisp and tender, this step is not needed; The amount of Spanish olive oil added when frying sweet potato stems is about 1/3 of the usual amount of other oil, because olive oil will expand when heated, and the oil flavor is easier to immerse in sweet potato stems. When the vegetables are cooked, the total volume of oil is more than twice as much as that when raw, so from this perspective, the fat intake can be reduced, but the taste of the vegetables is not reduced at all, but it is rich and fragrant, without fishy smell and greasy feeling, and ordinary sweet potato stems are also rich.
Natural and healthy sweet potato stalks are rich in protein, crude fat and a lot of crude fiber, which can enhance intestinal peristalsis, relieve constipation and detoxify and have the effect of losing weight; It can also enhance immunity, protect eyesight, keep skin delicate and delay aging.