Yongcai, or water spinach, is an alkaline food and contains elements such as potassium and chlorine that regulate water-liquid balance. After eating, it can reduce the acidity of the intestine and prevent imbalance of flora in the intestine.
Water spinach is rich in crude cellulose and has the effects of promoting intestinal peristalsis, relaxing bowel and detoxifying.
Water spinach is cool, and the vegetable juice has an inhibitory effect on Staphylococcus aureus, Streptococcus, etc., and can prevent infection. Therefore, if you eat it frequently in summer, you can prevent heatstroke and relieve fever, cool blood and detoxify, and prevent diarrhea.
stir-fried vegetables with bean curd and rose
Recipe Recommendations
- garlic cloves 4-merous
- Rose tofu appropriate amount
- cooking oil 2 teaspoons
Steps for stir-fried vegetables with bean curd and rose
1
Prepare Yongcai, rose fermented bean curd, and garlic.
2
Pick and wash the vegetables.
3
Peel the garlic and beat it; mash the rose fermented bean curd for later use.
4
Heat the oil in the pan and saute the garlic kernels until fragrant.
5
Pour in the vegetables and stir quickly.
6
Stir in the rose fermented bean curd juice and stir well.
7
Season well and serve in a plate.stir-fried vegetables with bean curd and rose Make Tips
1. Water spinach should be stir-fried quickly over high heat to avoid nutrient loss. 2. Water spinach is cold in nature, and the spleen and stomach are deficient in cold. People with diarrhea on weekdays should not eat more. 3. The fermented bean curd is very salty, so there is no additional salt.