Three-color stir-fried burdock is a home-cooked snack, and it is also a dish with high nutritional value. Its main ingredient, burdock, is a kind of medicine and food, which can supplement and enrich the nutrition for the human body, and can make the human body absorb some water-soluble fiber and accelerate the lipocatabolism in the human body, which can improve the digestive function of the stomach. It is fried quickly with carrots and fingered citron, with delicious nutrition and excellent health care effect.
One or three colors of ingredients needed for stir-frying burdock
Three-color stir-fried burdock needs to prepare three kinds of ingredients with different colors, namely fresh burdock, green fingered citron and orange-yellow carrot. Wash these three kinds of ingredients with clear water, then cut them into filaments and put them on a plate for later use. In addition, we should prepare appropriate amounts of olive oil, white sugar and cooking wine, as well as appropriate amounts of edible salt, chicken essence and fried white sesame seeds.
Second, the steps of three-color stir-frying burdock
When frying three-color stir-fried burdock, put an appropriate amount of olive oil in the wok, and after slightly heating, put carrots and shredded burdock in the wok and stir-fry. When the shredded carrots and shredded burdock are fried with strong fire and begin to change color, put the cut bergamot in and stir-fry. At this time, add an appropriate amount of edible salt and white sugar to taste, add an appropriate amount of chicken essence to taste after stir-fry, stir-fry again, directly turn off the fire, dish and dish, and sprinkle with white sesame seeds for decoration.
Third, do three-color stir-fried burdock matters needing attention
The method of three-color stir-frying burdock is very simple, and everyone can learn the menu after reading it. There are some points to pay attention to when cooking this dish, especially after cutting burdock. You must know that this ingredient is easy to oxidize when it comes into contact with air, so you should soak it in water to avoid its surface color blackening, or you can finally cut burdock and put it directly into the pot after cutting, which can also prevent the oxidation change of burdock, and avoid the loss of nutrients in this ingredient, which will make the prepared three-color stir-frying.