"When I was a child, in winter, in addition to cabbage, potatoes, turnips is the most inconspicuous head of purple cabbage, then eat fried head of purple cabbage, oil put less always feel not good, pinching the nose down, always a mouthful of rice on the two or three shredded vegetables. A few days ago, listening to the program, introduced the nutritional value of purple head, really can not ignore the ugly guy. So I stir-fried it and thought it tasted pretty good. Because purple beetroot likes oil, I used olive oil to stir-fry this dish."

Ingredient details

250g of purple beetroot

50g of soybeans

3 cloves of garlic

1/2 star anise

3g of salt

20ml of olive oil

A pinch of sugar

Sweet flavor

Stir-fry process

Twenty minutes Consumption time<

Normal Difficulty

Old Taste - Stir-Fry Purple Beetroot Step by Step

1

Soak soybeans in advance and cook them.

2

Peel off the skin of purple cabbage, wash and cut into thin julienne strips.

3

Slice 1 clove of garlic and mince the other 2 cloves.

4

Pour olive oil into a frying pan and heat the garlic and star anise.

5

Pour in the shredded purple cabbage and stir-fry for a few minutes, then add the soybeans and stir-fry.

6

Add the water and bring to a boil, then reduce the heat to low and cook until the liquid dries up.

7

Season with salt and stir-fry, then add a little sugar to refresh, and finally pour in minced garlic and stir-fry.

Used kitchen utensils: pan