"Spring thunder, everything is long, today is a shock! Dear relatives and friends, don't patronize and enjoy this vibrant spring, forgetting that the liver in our body is also experiencing a silent awakening. Do you know that the sting is the 'golden key period' for nourishing the liver and protecting the liver, and if you grasp it well, it can make you full of vitality all year round! Hehe, don't worry, I'm going to reveal a secret - there are four amazing foods that are not only mouth-wateringly delicious, but also a good way to nourish the liver and improve immunity! Guess what four treasures can do this? Listen to me slowly......"Stinged
Stir-fried lotus root with seasonal vegetables.
Ingredients: 1 section of fresh lotus root.
Bell peppers (half each red, yellow and green).
3 cloves of garlic. Salt to taste. Light soy sauce to taste.
Cooking oil to taste.
A pinch of shallots. Method:1Peel the lotus root and cut it into thin slices and soak it in water to prevent oxidation and blackening.
2.Wash the bell peppers, remove the seeds and cut into shreds, and chop the garlic into minced garlic.
3.Heat the pan with cold oil, first add the minced garlic and stir-fry until fragrant.
4.Add the lotus root slices and stir-fry quickly until slightly transparent, then add shredded bell pepper and stir-fry well.
5.Sprinkle in an appropriate amount of salt and a small amount of light soy sauce to taste according to personal taste, stir-fry evenly and sprinkle with shallots.
2.Stir-fried beef with water spinach.
Ingredients:
1 handful of water spinach.
200 grams of beef.
3 cloves of garlic. Light soy sauce and cooking wine.
Salt and sugar to taste.
Appropriate amount of edible oil and starch.
Method:1Cut the beef into thin slices and marinate with light soy sauce, cooking wine and starch for 15 minutes.
2.Pick and wash the water spinach and pinch it into sections; Finely chop the garlic and set aside.
3.Heat oil in a pan, stir-fry with minced garlic until fragrant, then add the marinated beef and stir-fry quickly until it changes color.
4.When the beef is fried until it is seven or eight mature, add the water spinach segments and stir-fry quickly.
5.Add salt and sugar to taste, and fry until the water spinach is broken.
3.Vegetarian sautéed cauliflower.
Ingredients: 1 cauliflower.
3 cloves of garlic. Half a red pepper.
Cooking oil to taste.
Salt to taste. Light soy sauce to taste.
Method:1Break the cauliflower into small florets, wash and set aside; Chop the garlic into minced garlic and shred the red pepper.
2.Add water to a pot and bring to a boil, blanch the cauliflower until it is broken, then remove and drain.
3.Heat oil in a pot, stir-fry minced garlic until fragrant, then add shredded red pepper and stir-fry slightly.
4.Add the blanched cauliflower, stir-fry over high heat, add salt and light soy sauce, stir-fry evenly until the flavor is incorporated.
4.Shredded cabbage.
Ingredients: 1 cabbage.
3 cloves of garlic. A few dried peppers.
Light soy sauce and aged vinegar are appropriate.
Salt and sugar to taste.
Cooking oil to taste.
Method:1Wash the cabbage and tear it by hand into slices of the appropriate size; Finely chop the garlic and cut the dried chili peppers into small pieces.
2.Heat the pan with cold oil, add minced garlic and dried chili peppers and stir-fry until fragrant.
3.Add the cabbage slices and stir-fry quickly over high heat until slightly tender.
4.Add light soy sauce, aged vinegar, salt and sugar, and continue to stir-fry evenly so that the cabbage can fully absorb the flavor of the seasoning.
5.Stir-fry until the cabbage is soft and yellowish.