Tender lotus root slices with tomato juice mixed with minced garlic and vegetable heart

Tender lotus root slices with tomato juice mixed with minced garlic and vegetable heart

Introduction:

"Guangdong cabbage is crisp and tender in quality, unique in flavor and rich in nutrition. It can be used for fried food and soup, and has the functions of clearing away heat and toxin, sterilizing and reducing blood fat. Fresh lotus root is rich in calcium, phosphorus, iron and vitamins. In tuber food, lotus root has high iron content, so it is suitable for patients with iron deficiency anemia. This is the reason why lotus root is used to supplement other materials to make soup and enrich blood. The sugar content of lotus root is not very high, and it also contains high vitamin C and dietary fiber. It is very beneficial for people with liver disease, constipation, diabetes and other weak diseases

Production steps:

Step 1: wash, peel and slice the tender lotus root; cut the ginger and garlic; cut the tomato into orange slices.

Step 2: wash the cabbage heart and cut off the old stem.

Step 3: blanch the cabbage in boiling water.

Step 4: heat the oil in the pan, saute the garlic and thicken it.

Step 5: pour the sauce over the cabbage.

Step 6: heat the oil in the pan, saute the minced ginger, add the tomato and stir fry the juice.

Step 7: add lotus root slices, stir fry quickly and evenly.

Step 8: add salt, adjust the taste, and serve on the dish.

Materials required:

Guangdong vegetable heart: 200g

Tender lotus root: 1 knot

Tomato: 1

Jiang: one piece

Garlic: 2 cloves

Coriander: 1

Oil: 2 teaspoons

Salt: 1 teaspoon

Note: 1, raw lotus root fresh lotus root nature cool, eat raw cold more difficult to digest. 2. For those with spleen deficiency and stomach cold and diarrhea, it is suitable to eat cooked lotus root.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh