【Henan】Stir-fried purple cabbage with lily
Overview
After the New Year, I always want to eat something light, so I soaked some lily and fried it with purple back vegetables to make a light vegetarian dish. Purple cabbage has a special fragrance. I like this taste very much. Stir-fried with lily, it is a refreshing dish with a refreshing aroma. It is suitable for eating too much fish and meat to relieve tiredness and relieve inflammation. Purple cabbage, also known as: red fengcai, two-color panax notoginseng, red cabbage, etc., is named because the leaves are green above and purple below. Purple cabbage is rich in nutrients, grows robustly, has strong stress resistance, is basically not harmed by pests and diseases, and is free of pesticide pollution. Its young branches and leaves are crisp and tender when used in cooking. They have the special fragrance of Asteraceae plants and a unique flavor. Folks believe that purple cabbage has the effect of cooling blood and removing deficiency fire, and is a vegetable that is beneficial to human health.
Tags
Ingredients
Steps
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Wash purple cabbage
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Soak dried lilies in advance
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Shred the onion, remove the soaked lily and set aside, mince the ginger
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Heat the pot, add cooking oil and immediately add minced ginger and onion and fry until fragrant
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Add lily and stir-fry for a few times
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Add salt
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Add the purple cabbage and stir-fry slightly
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Add white vinegar, which can maintain the color of the dishes and make them crispy
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Stir-fry over high heat until the vegetables become soft and serve
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The color of the purple cabbage was quite good when it was fried, but I couldn't take a photo because of the heat. When it cooled down and then took pictures, the color of the purple cabbage lost a lot. So this dish is stir-fried quickly over high heat, so eat it while it’s still hot
