Flavor purple lentils

Flavor purple lentils

Introduction:

"The nutritional value of purple lentils is very high, which is very suitable for autumn consumption. It contains protein fiber, vitamin A, vitamin B1, vitamin B2, vitamin C, cyanoside, tyrosinase, etc. The content of vitamin B in lentil coat is very rich. In addition, the dietary fiber content of edible part of every 100g purple lentils is 4.4g, which is good for relieving constipation and detoxification. Purple lentils also contain hemagglutinin, which can increase the synthesis of deoxyribonucleic acid and ribonucleic acid, inhibit the immune response and the movement of leukocytes and lymphocytes, activate the lymphocytes of tumor patients to produce lymphotoxin, and have non-specific damage to the body cells, so it has a significant role in the regression of tumor. "

Production steps:

Step 1: cut the lentils with a knife.

Step 2: blanch thoroughly with hot water.

Step 3: saute ginger and garlic in the pot.

Step 4: add lobster sauce and stir fry until fragrant.

Step 5: add lentils, stir fry and season with salt.

Step 6: add a little water cover to cover, add the remaining garlic after juice collection.

Step 7: add chicken essence to seasoning.

Materials required:

Purple lentils: moderate

Ginger paste: appropriate amount

Garlic: right amount

Flavor Douchi: moderate amount

Note: lentils must be blanched and fried thoroughly, otherwise it is easy to be poisoned. The same is true of other legume vegetables

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh