Asparagus with oil
Overview
The selenium content of asparagus is higher than that of ordinary vegetables, close to that of selenium-rich mushrooms, and even comparable to the selenium content of marine fish, shrimp, etc. In short, from the analysis results of amino acids and zinc, copper, iron, manganese and selenium elements in white bamboo shoots and green bamboo shoots, it can be seen that except that white bamboo shoots contain higher aspartic acid than green bamboo shoots, the contents of other amino acids and the above-mentioned trace elements in green bamboo shoots are higher than those in white bamboo shoots.
Tags
Ingredients
Steps
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Clean fresh asparagus and try to choose bright green ones. Such asparagus will taste sweet and not bitter.
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Cut off the old roots at the bottom. If there are a lot of old roots, you can use a spatula to scrape off some of the old skin underneath.
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Cut two sections from the middle.
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Wait for the water to boil and blanch the asparagus for half a minute. The color of asparagus is more emerald after blanching.
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Run cold water quickly to keep asparagus green
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Press the garlic into minced garlic.
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Add a little salt to the light soy sauce, add a little warm water and mix thoroughly.
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Pour over asparagus
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Spread raw garlic.
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Spread another layer of chopped peppers.
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Pour a spoonful of hot oil on it, sizzle, and a beautiful plate of oily asparagus is ready.
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Finished product
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Finished product
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Finished product
