Stir fried reed with salted meat, do you want to eat it? How to make fried mud with bacon meat

Many vegetables are better eaten on vegetable poles, and vegetable leaves are not eaten. Some people may like to eat these kinds of leaves, but I don't think there are many of them. For example, celery, lettuce, and water spinach, etc., these vegetables will throw away the leaves and only eat the vegetable stalk.

The same is true of another vegetable, which is Artemisia annua. Artemisia annua should belong to wild vegetables, artemisia seeds, etc., the taste is relatively fragrant, and there are more stir-fried vegetables in practice. Artemisia annua is eaten with fresh and tender stems, which is fragrant, delicious, crisp, tender and refreshing, and rich in nutrition.

Artemisia annua has a cool root, sweet taste, flat leaves, calms liver fire, can treat stomach qi weakness, edema and puffer fish poisoning and other diseases, as well as prevent bud disease, throat disease and constipation.

This vegetable is more abundant in winter and spring, and it is also crispy and tender to eat, which is very refreshing. I don't know if you have noticed that the taste of reed and salted meat is superb, and it is much better than stir-frying with fresh meat. My husband is super greedy for this salted meat fried reed, especially the reed artemisia fried from his own bacon meat, this dish in the restaurant is much more than a lot in taste and quantity, and the method is also very simple.

Therefore, every time he has this dish, he can eat three bowls of rice, and he is really afraid that the rice will be cooked less.

Stir-fried reeds with bacon and meat.

1. A handful of artemisia reeds (I bought**is a catty, **is still relatively expensive), remove the leaves on it, then rinse it clean, break the reeds into large sections, and drain the water. Take out a small piece of the bacon meat, wash it and cut it into thick strips. 1 red pepper, washed and finely chopped.

2. Heat the oil in a pan, first put the red pepper flakes in and stir-fry until fragrant, then put the shredded salted meat in and stir-fry to change color.

3. Then put the artemisia reed into it and stir-fry the salted meat evenly, add a small amount of salt, and stir-fry the reeds to soften and taste.

1. When buying artemisia, you can break the tail of the reed a little to see if it is tender and brittle. When buying artemisia, don't waste the kind that is very old and can't be chewed when eaten.

2. When stir-frying the reeds, you can't put too much salt, because there is salted meat in it, and the purpose of adding salt is to make the reeds taste good, after all, the saltiness of the salted meat can't completely make the reeds taste good.

I actually wanted to eat it, first cut the bacon into thin slices, and then cut the reeds into segments. Put the bacon in a pan and fry it to remove the oil, then add the reeds, stir-fry evenly, and then add the ingredients to make it very delicious.

Of course, I want to eat, the taste of fried chrysanthemum with salted meat is still relatively good, both the fragrance of meat and the fragrance of chrysanthemum, and it is more nutritious to eat, and our family likes to eat it.

If you want to eat it, first add an appropriate amount of oil to the pot, then put the bacon in it, add a little light soy sauce, oyster sauce. Salt. Stir-fry evenly, then put the reeds in and stir-fry.

Stir-fried chrysanthemum with salted meat is a home-cooked dish with a very Lu style, made from chrysanthemum, bacon and other ingredients. It has the characteristics of delicious taste, rich taste, comprehensive nutrition, and suitable for all ages.

Material. Ingredients: Artemisia chrysanthemum.

Excipients: bacon, green onion, ginger.

Seasoning: salt, monosodium glutamate, chicken powder, sugar, water starch, cooking wine, edible oil.

Steps: 1. Make a bowl of salt, monosodium glutamate, chicken powder, sugar, and water starch for later use.

2. Slice the salted meat, blanch it with boiling water until soft and remove it.

3. Finely chop the green onion and ginger for later use.

4. Make oil in the pot, and when 5 is hot, add the green onion and ginger and stir-fry until fragrant.

5. Add the bacon and fry over high heat until the oil is slightly out and cook the cooking wine.

6. Add chrysanthemum and fry over high heat until it is broken, then pour it into a bowl.

7. Wait for the sauce to be bright and ready to serve.

2. The taste is salty, fresh and light.

Nutritional value of chrysanthemum.

1.Artemisia chrysanthemum contains a variety of amino acids, fats, proteins and a high amount of sodium, potassium and other mineral salts, which can regulate the metabolism of water and fluid in the body, facilitate urination, and eliminate edema.

2.The smell of chrysanthemum is fragrant, which can eliminate phlegm and open depression, avoid filth and turbidity.

3.It is rich in vitamins, carotene and a variety of amino acids, which can nourish the heart and calm the nerves, lower blood pressure and nourish the brain, clear blood and dissolve phlegm, moisten the lungs and liver, stabilize mood, and prevent memory loss.

4.Artemisia chrysanthemum also contains a volatile essential oil and choline and other substances, so it has the effects of appetizing and strengthening the spleen, lowering blood pressure and replenishing the brain, clearing blood and dissolving phlegm, moistening the lungs and liver, stabilizing mood, and preventing memory loss.

5.Rich in vitamins, carotene and a variety of amino acids, can nourish the heart and calm the nerves, lower blood pressure and replenish the brain, chrysanthemum contains a special fragrance of volatile oil, which helps to regulate qi, eliminate appetite and increase appetite, and the crude fiber contained in it helps intestinal peristalsis, promotes bowel movement, and achieves the purpose of clearing the intestines and benefiting the intestines; In addition, chrysanthemum has a fragrant smell and can eliminate phlegm and other effects.

Stir-fried shredded pork with artemisia is simple to make, nutritionally balanced, delicious, and I want to eat it after eating.

Hello everyone, it's time to share the food with you again, and today I'm going to share with you a dish of stir-fried shredded pork with artemisia. Stir-fried shredded pork in artemisia is a relatively homely delicacy in our daily life, basically every family will choose to make such a delicacy, because its nutrition is particularly rich, rich in vitamins and minerals, as well as various trace elements, are nutrients that our body needs to supplement, and artemisia and pork together is also a particularly classic delicacy.

Pork, in our daily life is a particularly classic meat, no matter what is used to match, pork is so delicious, Artemisia has a special fragrance, so the fragrance of this dish is particularly attractive, and is emerald green, the color is also particularly bright, people look at it and have an appetite, if you also like to eat such a dish of fried shredded pork with Artemisia, then follow it.

Prepare the ingredients for stir-fried shredded pork with artemisia:

300 grams of artemisia, 200 grams of pork, 5 grams of salt, 5 grams of sugar, 10 grams of light soy sauce, 10 grams of cooking wine, 20 grams of red pepper, 20 grams of ginger, 20 grams of garlic, 30 grams of corn starch, 30 grams of corn oil.

The production steps of stir-fried shredded pork with artemisia:

1: First of all, we clean the pork with water, then put the pork on the cutting board and cut it into thin strips, note that only the lean meat needs to be left here, and then put the cut filaments into a clean bowl, we often add the appropriate amount of salt, light soy sauce, cooking wine, corn starch, and then gently grasp it with your hands, so that the pork can fully absorb the seasoning, and then put it aside to marinate for about half an hour.

2: Next, we can clean the reed and remove the roots, then rinse it with water, put it on the cutting board and cut it into small pieces, and then put it on a plate for later use, then peel and clean the ginger and cut it into minced ginger, peel and cut the garlic into minced garlic, and put all the ingredients on the plate for later use after preparation.

3: Next, you can start to boil the oil, pour an appropriate amount of cooking oil into the non-stick pan, wait until the oil is hot, we put the ginger and garlic into the pot and stir-fry, until the attractive fragrance is fried, we can put the shredded meat into the pot and stir-fry, so that the shredded meat fully integrates the fragrance of garlic and ginger, and wait until the shredded meat is fried until it is white, we can put the shredded meat out.

4: Next, pour oil into another pot, add an appropriate amount of red pepper shreds to the pot and stir-fry, stir-fry until the reeds are fried until they are broken, we can add the shredded meat to the pot, in the process of stir-frying, we add an appropriate amount of light soy sauce, cooking wine, edible salt and sugar to the pot, and then continue to stir-fry, after stir-frying for a while, we can put this food out and start to enjoy, especially delicious, hurry up and make it.

Chinese food is arguably one of the most prepared cuisines, and each one has its own special features, no matter how you cook it. And for some people who don't cook much, there are a lot of problems that need to be understood in time. So, today we're going to share some frequently asked questions about cooking.

Usually when we fry the greens, it is easy to fry the greens yellow, so what is the trick to keep the greens tender?

The timing of the pot is crucial.

If the pot is tightly covered, the vegetables will fade and turn yellow, because the chlorophyll in the vegetables contains magnesium, which will be produced into a yellow-green substance by another substance of the vegetables - organic acids when cooking, so the vegetables will turn yellow.

Therefore, we need to fry and boil it first, let the organic acid be heated and brought out, and then cover the pot so that the chlorophyll will not turn yellow.

If you want vegetables to look good, you can use baking soda, which can make the color of the vegetables more vivid and transparent, and it will not affect the nutritional value of the dish.

In addition, we must know that remember to use high heat when frying vegetables, the cooking time is fast, and the loss of vitamins in vegetables is naturally less, and most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage.

In the process of cooking, some vegetables can be added with a little vinegar or thickening to protect the vitamins in the vegetables.

Blanching can make vegetables more colorful, crisp and tender, and reduce astringency, bitterness, spiciness, and sterilization.

For example, spinach, celery, and rape will become greener by blanching. The hemagglutinin contained in lentils can be removed by blanching.

So, which dishes need to be blanched?

Vegetables that need to be blanched.

1.Vegetables containing more oxalic acid, such as spinach, bamboo shoots, and callus white, are also best blanched, because oxalic acid combines with calcium in the intestine to form calcium oxalate, which is difficult to absorb, interfering with the body's absorption of calcium;

2.glucosinolated-containing vegetables; Mustard vegetables such as kohlrabi contain glucosinolated, which are blanched with water and hydrolyzed to produce volatile mustard oil, which tastes better and can promote digestion and absorption;

3.Wild vegetables such as purslane, after blanching, can completely remove dust and insects, and can also prevent allergies;

4.Cruciferous vegetables, such as broccoli and cauliflower, taste better after blanching, they are rich in fiber and easier to digest;

5.Daylily containing colchicine is oxidized in human tissues to produce dicolchicine after the human body ingests colchicine. Dicolchicine is a highly toxic substance, which can poison the human gastrointestinal tract and urinary system, and seriously threaten health.

An adult can be poisoned if he eats 50 100g of fresh daylily at a time.

Ingredients. Artemisia annua 500 grams.

100 grams of shredded meat.

Salt a pinch of salt. Sugar: A little bit of food.

Light soy sauce to taste.

Cooking wine to taste.

Oyster sauce 1 scoop.

A pinch of cornstarch.

Essence of chicken a little.

The preparation of stir-fried shredded pork in artemisia.

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1.Finished product drawing.

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2.One more one.

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3.Remove the leaves of the reeds, pinch them into long sections, wash them and set aside.

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4.Add shredded pork with light soy sauce, cooking wine, oyster sauce and cornstarch and marinate for 5 minutes.

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5.Heat oil in a pan, add shredded meat and stir-fry for later use.

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6.Put oil in a pan, pour in the reeds and stir-fry quickly until the color turns emerald green, add sugar and salt and stir-fry well.

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7.Pour in the shredded meat and stir-fry well.

1. Remove the leaves of the reeds, cut the stems into small pieces, grind the meat into shreds, and cut the green onions, ginger and garlic for later use.

2. Heat the pot, pour in the oil to heat slightly, pour in the shredded meat and stir-fry.

3. Add green onion, ginger and garlic and stir-fry until fragrant.

4. Add the reeds and stir-fry for half a minute.

5. Add light soy sauce, salt, chicken essence and stir-fry until cooked.

6. Remove from the pan and put on a plate.

First of all, add the shredded meat to the light soy sauce, cooking wine, sugar, and starch and marinate for a while. Then give him the reeds and break them into pieces for later use. Put oil in a pot and stir-fry chives and ginger when it is hot.

Pour in the shredded meat and stir-fry evenly, wait until the shredded meat changes color, and then serve it for him to set aside. At this time, pour the reed into the pot and stir-fry, add light soy sauce, and add sugar. Pour an appropriate amount of salt into the fried shredded pork, stir-fry evenly, and pour in sesame oil and chicken essence.

Stir-fry evenly, turn off the heat and serve.

Stir-fried shredded pork in Artemisia is more refreshing and delicious, wash and cut into sections of Artemisia, then marinate the shredded meat, burn the oil, fry the shredded meat to ripen, put in the reeds, stir-fry quickly, put in the green onions, ginger and garlic, soy sauce, chicken essence oysters.

1. Prepare the materials, remove the leaves and old sections of the reeds, wash and cut into sections, wash and shred the fine meat.

2Put salt, cooking wine and cornstarch in the shredded meat, stir well and set aside.

3 pots of hot oil, add the meat and sprinkle it with silky smoothness, stir-fry quickly, remove and set aside.

4 Heat the oil in a pot, add the reeds, and stir-fry.

5Then add salt. Continue to stir-fry a few times and add the shredded pork.

6. Stir-fry until cooked, sprinkle in the chicken essence, stir-fry and put on a plate.

1. Remove the leaves of Artemisia annua and pinch it into long segments; Pork shredded; Shred the green onion and ginger.

2. Grasp the shredded pork with salt, chicken essence, sugar and cornstarch and marinate for 10 minutes.

3. Put oil in the pot, put the reeds in and stir-fry quickly until the color becomes emerald green, put a little salt, stir-fry well and set aside.

4. Put oil in the pot, put in the marinated shredded meat, fry until it changes color, put in the reed of method (3), stir-fry well, and it is ready