How to make dry pot vegetables eat healthier?
1. Since the dish is still hot on the table, the heating time is longer than that of frying. The vitamin loss in dry pot vegetables is more serious, and there are few vitamins and other nutrients that are afraid of heat. Therefore, when eating, be sure to eat it with other vegetables.
2. Heating the saucepan for a long time can easily produce carcinogens. Therefore, when making dry saucepan dishes at home, it is best not to use open fire to heat them. After cooking, just serve them directly to the table and start eating them. If you must heat them, often use a wooden shovel to turn over, control the heating time within half an hour, finish them as soon as possible and then put out the heat.
3. In order to give aroma, dry pot dishes generally have a large amount of oil. Therefore, they can be eaten with some oil-absorbing foods such as mushrooms, kelp, and konjac.
4. Eating dry-pot vegetables can easily get angry, so eat them up to 1-2 times a week.
Grilled assorted vegetables
By ErynOrtiz
Recipe Recommendations
- pork belly appropriate amount
- Pleurotus eryngii appropriate amount
- dried bean curd appropriate amount
- bean curd puff appropriate amount
- celery appropriate amount
- green and red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Grilled assorted vegetables
1
Wash the apricot mushroom, remove the roots and shred it, and shred the celery.
2
Wash the green and red peppers and cut them to appropriate size.
3
Cut dried tofu and soaked tofu into slices for later use.
4
Wash the pork belly and cut into thin slices.
5
Prepare fragrant leaves, cinnamon, dried peppers, star anise, and pepper. Wash and slice onions, ginger and garlic for later use.
6
Put the oil in the pan, fry the pepper, star anise, cinnamon, and fragrant leaves on low heat, then add the dried peppers, onions, ginger and garlic to stir fry to create the fragrance. Put the cut pork belly slices into the pan and stir fry.
7
Add the apricot mushroom.
8
Add celery and green and red peppers.
9
Add dried tofu and soaked tofu.
10
Stir fry evenly, finally add soy sauce and eight-treasure soy sauce, stir-fry with salt until fragrant.