Simply eat fried vegetables generally does not cause obesity, which is very rich in fiber, contains very low calorie content, intake can promote intestinal peristalsis, increase the sense of satiety, can avoid the intake of staple food.
Together with a fried vegetable practice:
Colorful fried shredded pork
A, raw materials preparation
1. green bell pepper a red bell pepper half, yellow bell pepper half washed and deseeded tendons, respectively, shredded plate standby.
2. One cucumber washed and shredded plate spare.
3. Potato a peeled and cleaned shredded, soaked in water twice, drained water on the plate.
4. 100 grams of tenderloin shredded plate, add 15 ml of cooking wine, 1 gram of salt, half an egg white and the appropriate amount of starch, marinate for 10 minutes.
5. 2 white onions cleaned and cut into pieces on a plate.
6. 3 cloves of garlic sliced on the plate.
Second, cooking
1. 50 ml of peanut oil in a pot to 40% heat, pour marinated shredded meat slide until browned, drain the oil on a plate.
2. Heat 15 ml of oil in a pan, add garlic and scallions, then stir-fry the potatoes over high heat.
3. When the potatoes are broken, add the bell peppers and continue to stir-fry over high heat.
4. When the bell peppers are soft, add the shredded pork and season with 2 grams of salt and 10 milliliters of white soy sauce.
5. Add the shredded cucumber and stir-fry well, turn off the heat and leave the stove.
6. Take a clean white square plate, pour the dishes carefully into the plate and arrange them.
Three, operation points
1. Shredded meat marinated in advance, one is to make it flavorful, two is more tender.
2. Due to the variety of ingredients, maturity time is different, must pay attention to the order of adding and frying time. Shredded potatoes are the least likely to mature and should be added first, and the frying time is also the longest. Cucumber silk itself can be eaten raw, the last to join, stir fry a few flavor can be, do not fry too long to lose the crisp taste.