Ingredients: October vegetables (big-headed vegetables) Accessories: day lily, winter bamboo shoots, auricularia, dried tea, dried shredded carrots, dried vegetable stems, bean curd skin, and white sesame seeds. This dish has a history of hundreds of years in Wanjiang area. As its name implies, it has been passed down from generation to generation, and it is a household name. It is an essential side dish for every family in the first two days of the Spring Festival every year, and it is rich in nutrition. 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. Dried shredded carrots and vegetable stems until half-dry. 2. Use cooked rapeseed oil when frying. 3. Nutritional analysis of pickled Chinese cabbage

1. Eight-treasure cabbage is used for seasoning, which has the effects of clearing away 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.

nutritious eight-treasure vegetables

raw materials:

shrimp, quail eggs, squid, beef slices, fungus, peas and carrots, and winter bamboo shoots.

Practice:

1. Slice auricularia auricula, peas, carrots and winter bamboo shoots for later use;

2. Cooked quail eggs and peeled. Blanch the shrimps in the shrimp line. Squid peeled and blanched with a flower knife;

3. Juice mixing: oyster sauce, delicious juice, carved wine, soy sauce, sugar, white pepper, chicken essence, sesame oil and Lipailin urgent juice;

4. Heat the pan and pour the oil. When the oil is hot, stir-fry carrots, winter bamboo shoots, fungus and peas, then stir-fry beef, pour the mixed juice, and finally take it out of the pan.