Cantonese cuisine
VicentaLakin
I'M SURE A LOT OF HOT FRIENDS LIKE SPICY PEPPERS. THIS DISH, WHICH I AM DOING TODAY, IS MADE WITH LESS OIL, IN THE FORM OF FRYING, WITH JUST A LITTLE BIT OF OIL IN IT, IS HEALTHY, HAS A LITTLE BIT OF SALT AND SUGAR ADDED TO THE SAUCE, IS NOT SPICY, HAS A VERY HIGH VITAMIN C CONTENT OF PEPPER, AND VITAMIN C HAS A VITAL PHYSIOLOGICAL FUNCTION IN THE HUMAN BODY, NOT ONLY RESISTANT TO OSCILLATION, BUT ALSO A VECTOR OF MANY MINERALS, SUCH AS CALCIUM ZINC, WITHOUT THE INVOLVEMENT OF VITAMIN C. THE PEPPERS ARE NOT IN THE FORM OF FRIED OIL, THE VINEGAR IN THE COOKING PROCESS HAS BEEN EFFECTIVE IN REDUCING THE LOSS OF VITAMIN C, NOT ONLY IN TERMS OF TASTE BUT ALSO IN TERMS OF NUTRITION. TODAY'S RAW MATERIALS COME FROM THE GREEN VALLEY ORGANIC VEGETABLES PRODUCED BY THE BEIJING NATURE GARDENS COMPANY, WHICH HAS ITS HEADQUARTERS IN CHINA'S AGRICULTURAL COMPLEX, WITH A TOTAL AREA OF MORE THAN 600 ACRES IN HUAIROU DISTRICT, A DEMONSTRATION BASE FOR PLANTING AND BREEDING, AND AN ANNUAL PRODUCTION OF MORE THAN 500,000 POUNDS OF ORGANIC VEGETABLES, WITH A PROFESSIONAL CORE TEAM AND ADVANCED VARIETIES。