Chinese Food
Stir fried Asparagus with pickled pork
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The bamboo shoots contain cellulose, which has a strong ability to absorb oil. When the human body eats a certain amount of bamboo shoots, the oil in the food will be constantly absorbed by the bamboo shoots fiber. As the waste is discharged from the body, the absorption and accumulation of fat in the gastrointestinal mucosa will be reduced. Therefore, the spring bamboo shoots have the effect of fitness and weight loss, and can maintain body shape and fitness. But even if so, eat it in moderation.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - asparagus, ginger, streaky pork and garlic.
Step2:Take out the pigskin and cut it into small pieces.
Step3:Wash and chop the pickles. Peel and slice the garlic.
Step4:When the water boils, put in some salt. Put the bamboo shoots into the pot and blanch. There are a lot of oxalic acid and crude fiber in the bamboo shoot. It tastes bitter and astringent when eaten directly. But the blanching water can remove the astringency of the bamboo shoot. The taste is fresh, fragrant, tender and refreshing. It can also reduce the content of oxalic acid. Oxalic acid can react with calcium and other trace elements to form the indigestible calcium oxalate.
Step5:Take out the bamboo shoots after they are blanched. Put them in the cold water for a while. They taste crisper. Then take out the bamboo shoots and drain the water.
Step6:Heat the oil in the pot. Stir in ginger and garlic.
Step7:Pour the streaky pork into the pot. Stir fry until the oil is out.
Step8:Pour in pickles and stir fry for 1 minute.
Step9:Stir fry the bamboo shoots.
Step10:Add salt, soy sauce and oyster sauce.
Step11:Stir evenly.
Step12:Finished product.
Cooking tips:1. There are a lot of oxalic acid and crude fiber in the bamboo shoot. The taste of the bamboo shoot is bitter and astringent when eaten directly. But the blanching water can remove the astringency of the bamboo shoot. The taste is fresh, fragrant, tender and refreshing. It can also reduce the content of oxalic acid. Oxalic acid can react with calcium and other trace elements to form the indigestible calcium oxalate. 2. After the bamboo shoots are blanched, take them out. Put them in the cold water for a while. They taste crisper. Then take them out and drain. There are skills in making delicious dishes.
