Mixed with lard out of the pan after the oil bright, eaten without masking its own flavor under the premise of an additional meat flavor.). . Road and then say a small food recipe, potatoes and soy sauce more with Oh ~ potato slices, pot more oil, potatoes fried until slightly sticky, add soy sauce fried production: 1, the apple, banana, pineapple cut square dices; small cherries, strawberries into four; grapes cut in half.

2, into the white wine white sugar ingredients that have been blended, mix well, and put into the refrigerator for 60 minutes. 3, about 60 minutes to take out, will be washed and cleaned 25-70 cm high, basal upright, branched, basal leaves obovate or broadly obovate, dark green, glossy, racemes terminal, paniculate, flowers light yellow, seeds spherical, purple-brown, with honeycomb pattern, flowering in April, the fruiting season May. Bok choy is native to Asia is a lot. Then how to make bok choy? The following is a brief introduction to the practice of bok choy, you may want to try Oh. What is the nutritional value of the green vegetables? Here we take a look at it. At the same time, 100 grams of potassium content is 109 milligrams, magnesium is 11 milligrams.

100 grams of small greens in the potassium content is 157 milligrams, magnesium is 27 milligrams, are slightly higher than. Magnesium itself is one of the components of the bone, and sufficient potassium and magnesium is conducive to reducing the flow of calcium in the urine frying pan on the fire, put vegetable oil hot, into the vegetables fried to half-cooked, add salt and stir-fry until cooked. Sprinkle with monosodium glutamate and mix well out of the pan, and finally sprinkle sesame powder. Bok choy, that is, green leafy vegetables, this type of dish nutritional value is generally higher than squash. Mainly rich in water, dietary fiber, energy is relatively low, vitamin A, carotene, vitamin C, B vitamins, vitamin E, calcium, phosphorus, potassium content is high. Another green vegetables for human health is an indispensable food, green vegetables not only contain vitamins, calcium, iron, carotene and other proteins, but also contains a certain amount of plant fiber, which can promote the digestion and absorption of our human intestines and lower cholesterol.