Fried tricolor vegetables
Before the Tang Dynasty, Zizania latifolia was cultivated as a food crop. Its seeds are called Zizania latifolia or Diaohu. It is a perennial herb. It grows in shallow water and has small lilac flowers. Later, it was found that some wild rice did not tassel because they were infected with powdery mildew, and the plants had no symptoms. The stems were expanding and gradually formed a spindle shaped fleshy stem, which is the wild rice we eat now. Therefore, people use black powder fungus to prevent Zizania latifolia from bloomingAs a result, they began to breed the diseased deformed plants as vegetables, which can be used as medicine.1. This dish needs to be fried crispy to taste good2. Purple broccoli is easy to change color, so it should be put into the pot at last3. There is no need to add other condiments, only simple salt and monosodium glutamate are used, and the taste of the ingredients themselves is preserved
Step 1 . Prepared ingredients: water bamboo, purple broccoli, pepper
Step 2 . Peel the water bamboo and cut it into hobs
Step 3 . Chopped pepper
Step 4 . Purple cabbage cubes
Step 5 . Shredded ginger
Step 6 . Heat the oil and stir fry shredded ginger
Step 7 . Add water bamboo and stir fry it. Pour a little water into it to prevent it from charring
Step 8 . Stir fry until water bamboo is ripe, add pepper and purple cabbage, and stir fry a few times
Step 9 . Add refined salt and mushroom essence to taste, stir fry evenly and then take out of the pot
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