Chinese Food
Stir fried vegetables in three colors
(99985 views)
Before the Tang Dynasty, water bamboo was cultivated as a food crop. Its seeds were called wild rice or carved Hu. It was a perennial herb. It grew in shallow water and had lilac flowers. Later, it was found that some wild rice plants did not tassel because they were infected with black powder fungus, and there was no disease in the plants. The stems continued to expand, and gradually formed a fleshy stem like a spindle. Now we eat the wild rice. So, people used the black powder fungus to stop the water bamboo from blooming and bearing fruit. They began to breed the diseased and deformed plants as vegetables. They can be used as medicine.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - water bamboo, broccoli, peppe
Step2:Remove the skin of water bamboo. Cut the hob bloc
Step3:Sliced peppe
Step4:Purple broccoli slice
Step5:Shredded ginge
Step6:Hot oil, stir fried ginge
Step7:Stir fry the water bamboo. Pour in a little water to prevent it from scorching
Step8:Stir fry until the water bamboo is ripe. Add pepper and broccoli. Stir for a few time
Step9:Add salt and mushroom essence for seasoning, stir evenly and then leave the po
Cooking tips:1. This dish is crispy and tasty. 2. Purple broccoli is easy to change color. So it needs to be put into the pot at last. 3. There is no need to add other spices. Only simple salt and monosodium glutamate are used. There are skills to keep the taste of the ingredients and make delicious dishes.
