The practice of frying laver heart, how to do it well, and the simplicity of frying laver heart

condiments

Appropriate amount of red cabbage moss

condiments

Colored pepper

Proper amount

garlic

Proper amount

condiment

salad oil

Proper amount

salt

Proper amount

chicken essence

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The practice of frying laver heart

1. Cut laver core (red cabbage moss) into oblique sections, slice garlic, shred red pepper and soak in water.

2. put a little oil after the pot is hot.

3. Heat the oil in a hot pot, add the garlic slices and stir-fry until fragrant.

4. Add laver heart and stir fry quickly. Try not to blanch any more, or you will see all the nutrients in the water.

5. Add salt and chicken essence to taste.

6. Stir-fry the dishes quickly (don't stir-fry the dishes too hard, you can thicken them with a little starch).

Nutrition common sense:

Porphyra heart is tender, delicious and nutritious. The edible part per kilogram contains protein 13 ~ 16g, fat 1 ~ 3g, carbohydrate 22 ~ 42g, calcium 410 ~/350mg, phosphorus 270mm and iron13. Chinese cabbage contains 14 kinds of mineral nutrients, among which N and Ca are the highest and Cd is the lowest, especially P, Fe, Zn and Mn, which are 2 ~ 2 1 times higher than those of apples and 2.5 ~ 14 times higher than those of tomatoes.

Tips:

1, stir fry quickly when cooking, and avoid long-term stewing. Or low-temperature waterless cooking.

2, pay attention to cover, to prevent the loss of water-soluble vitamins with steam.

Try not to add water or add less water when cooking. When cooking, boil the water first, and then put the vegetables.

When cooking, add some vinegar properly, which can not only make the dishes crispy and delicious, but also prevent the vitamins from being destroyed.