Sauteed Chinese Broccoli

Sauteed Chinese Broccoli

Introduction:

"The first time I ate kale was in Guangdong, which contains a lot of vitamins, dietary fiber and minerals. Kale is edible with tender flower stems and leaves. It is crisp, tender and sweet. It's tough, but not waxy. Su Dongpo also wrote a poem praising it * "mustard is like a mushroom, crisp and beautiful teeth, and the cheek rings.". Carotene, vitamin C content is very high, and rich in glucosinolates, its degradation product is called sulforaphane, for anti-cancer ingredients, often eat, and reduce cholesterol, soften blood vessels, prevent heart disease function. Fried, fried, fried mustard can put some sugar and cooking wine. Sugar can cover up its bitter taste, cooking wine can play a role in aroma

Production steps:

Step 1: boil water in a pot, add a few drops of oil, blanch mustard seedlings in water, remove and cut into sections immediately after breaking.

Step 2: slicing pork

Step 3: heat the pan, add Chinese prickly ash and scallion, and saute until fragrant.

Step 4: add the fat and stir fry the oil.

Step 5: add lean meat and stir fry.

Step 6: add cooking wine.

Step 7: add soy sauce.

Step 8: stir fry to taste.

Step 9: add the kale.

Step 10: stir fry in high heat

Step 11: add salt

Step 12: add MSG

Step 13: stir well and serve

Materials required:

Pork: 100g

Kale: 500g

Oil: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Cooking wine: moderate

MSG: right amount

Note: boil water in the pot, add a few drops of oil, add water to blanch mustard seedlings, and take out immediately after breaking.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light