How to stir-fry snow vegetables

Snow vegetable is a relatively common vegetable and is eaten by many people. We can make many dishes with it, but few people can make it delicious because it has a special taste that some people don’t like very much. In order to make snow vegetables more delicious, we need to match the ingredients in a certain way so that they can interact with each other. So, how to stir-fry snow vegetables best?

1. Shredded pork with pickled mustard greens

Preparation method

Ingredients: 100 grams of lean pork for main dish, 100 grams of snow vegetable (canned).

Auxiliary ingredients: 5 grams of Sichuan Pixian bean sauce, 50 grams of bell pepper, 20 grams of soy sauce, 0 grams of cooking wine, and appropriate amounts of refined salt, MSG, water starch and vegetable oil.

step:

1. Cut the pork into appropriate strips and coat it with a little salt, cooking wine and water starch; cut the snow vegetable into 3 cm long sections; wash and clean the bell peppers and cut them into appropriate strips; use salt, MSG, cooking wine, soy sauce and water starch to make a sauce.

2. Heat the pan, add appropriate amount of oil, add the shredded pork and stir-fry, then add the bean paste and stir-fry until fragrant, then add the bell pepper and snow vegetable and stir-fry together, add the prepared sauce and stir-fry until cooked.

2. Stir-fried Snow Snow Red

Ingredients: 500 grams of pickled snow mustard greens, 30 grams of minced garlic.

Method: Wash the snow vegetable, wring out the water, and cut into small pieces for later use. Heat the pan, add appropriate amount of vegetable oil, when it is 70% hot, add minced garlic and stir-fry until fragrant, then add snow vegetable and stir-fry until fragrant, add a little soup, wait until the soup is dry, then serve on a plate.

Efficacy: This dish is rich in dietary fiber and has the effect of widening the intestines and stimulating the appetite. It is suitable for treating indigestion, poor appetite, habitual constipation and other symptoms.

3. Stir-fried lily bulbs with snow mustard

Ingredients: 300 grams of pickled snow mustard greens and 200 grams of fresh lilies.

Preparation: Wash the snow vegetable, wring out the water, cut into very thin pieces, and wash the lilies for later use. Heat the pan and add sesame oil. When the oil is 50% hot, add the snow vegetable and stir-fry. After 2 to 3 minutes, add the lily and stir-fry together. Add a little water and an appropriate amount of salt to taste. Cook over high heat until the lily is cooked, then remove from the pan and serve.

Efficacy: This dish has the effects of detoxifying, reducing swelling, clearing away heat and relieving restlessness. It is suitable for infectious patients who have poor appetite and poor taste after using large amounts of antibiotics. Ordinary people can also eat it.

4. Snow vegetable soup

Ingredients: 300 grams of snow mustard, 50 grams of fresh mushrooms, 100 grams of minced meat, and a bowl of tofu.

Preparation: Wash snow mustard greens, squeeze out the water and set aside; add minced meat and diced mushrooms into a pan and stir-fry until half cooked, then add snow mustard greens and stir-fry for 2-3 minutes. Then add water tofu, bring to a boil, add salt as needed, cook for 3-4 minutes, and serve in a soup bowl.

Efficacy: This soup is fresh and fragrant, with bright color. It has the effects of appetizing, invigorating the spleen, diuresis and reducing swelling. It is suitable for symptoms such as physical weakness, edema, fatigue of limbs, etc. It is an excellent food therapy for patients with edema.