When I went shopping for groceries, I saw the only very unique cauliflower tree. It was purple. I quickly bought it, but it probably wouldn't be easy to sell. It wasn't expensive 2 yuan per catty. I couldn't help but feel a little scared when I saw it for the first time. I checked it online. There really is this variety. My husband came back and saw it and asked me what you used to dye the cauliflower like that. He was so scared that he didn't dare to eat it. Hehe
Laver flowers: Rich in natural anthocyanins and trace elements essential to the human body such as selenium, calcium, and iron. Anthocyanins are a type of pigment that is found in various fruits, flowers and vegetables. The more peculiar thing is that its cell fluid is red when it is alkaline and blue when it is acidic. Anthocyanins have a strong antioxidant effect, which can resist the damage of free radicals to the human body and prevent various diseases such as arthritis, cancer, and heart disease. At the same time, it also has an anti-radiation effect. For white-collar workers or people who have been exposed to sun and electric radiation for a long time, the effect of anthocyanins is indispensable.
Sauteed pork slices with purple cauliflower
Recipe Recommendations
- laver flower 1 tree
- salt appropriate amount
- chicken essence appropriate amount
- green onion appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Sauteed pork slices with purple cauliflower
1
Prepare all materials.
2
Wash the seaweed flowers into uniform small flowers and wash the meat slices.
3
After heating the oil, saute the chopped green onion until fragrant, add the meat slices and stir-fry for a while, add a little soy sauce to color, add the seaweed flowers and continue to stir-fry until 80 ripe, add salt and chicken essence, stir well until taste, and remove from the pan.
4
Place the seaweed flowers in a circle, and put the meat slices in the middle.Sauteed pork slices with purple cauliflower Make Tips
Don't fry the cauliflower too long, otherwise it will lose its crispy and tender feel and it will be bad.