stir-fried broad beans with rice bamboo
A brief introduction to the nutritional value of Zizania latifolia: Zizania latifolia is known as "ginseng in the water" for its rich nutritional value. Its texture is tender and tender, sweet and solid, and is regarded as a good vegetable. Zizania latifolia is sweet and slightly cold; it has the effects of dispelling heat, promoting saliva, quenching thirst, diuretic, dehumidifying, and promoting circulation; it also has the effects of replenishing deficiency, strengthening body, and beautifying and losing weight. Zizania latifolia is rich in nutrients, not only contains carbohydrates, organic nitrogen, water, fat, protein, fiber, gray powder, but also contains 17 kinds of amino acids such as lysine, among which threonine, methionine, phenylalanine, and lysine are essential amino acids for the human body. Such a good thing, what are you waiting for? Hehe, here we go
Recipe Recommendations
- Zizania 3 pieces
- broad bean 200 grams
- carrots a little
- meat paste appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried broad beans with rice bamboo
1
Preparation ingredients: 3 bamboo shoots, 200 grams of broad beans, a little carrot, appropriate amount of meat paste, a little onion, ginger and garlic.
2
First slice water bamboo and carrot into slices and add water.
3
Light the fire and add oil to heat the pan.
4
Stir fry the meat paste, add a little cooking wine, and light soy sauce.
5
Stir fry the meat until fragrant, pour in the broad beans, stir-fry the onions, ginger and garlic.
6
Finally, add the water soaked rice bamboo and carrot, stir fry, add salt and pepper (I always add salt at the end of my cooking, and I also add very little seasoning to maintain the original flavor of the ingredients).
7
Stir some glass to thicken, pour some sesame oil on it and serve.
8
It's out of the pot. It's tempting.stir-fried broad beans with rice bamboo Make Tips
Water bamboo contains high amounts of oxalic acid, and tofu contains relatively high levels of magnesium chloride and calcium sulfate. If both enter the human body simultaneously, they will generate insoluble calcium oxalate, which not only causes calcium loss but may also deposit into stones.