Vegetarian fried burdock root with three shreds

Overview

Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. Among them, the carotene content is 150 times higher than that of carrots, and the protein and calcium content ranks first among rhizomes. Burdock root contains various amino acids necessary for the human body, as well as inulin, volatile oil, burdock acid, various polyphenols and aldehydes, and is rich in cellulose.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• burdock
• cooking wine
• light soy sauce
• white sugar
• carrot
• green pepper
• salt

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Wash the carrots.

   

3. 3 Peel off the burdock skin and rinse.

   

4. 4 Cut carrots into shreds and set aside.

   

5. 5 Cut the burdock into shreds and soak it in water with white vinegar to prevent discoloration.

   

6. 6 Add water and salt to the pot and blanch the burdock shreds.

   

7. 7 Add oil to the wok, add shredded green pepper and stir-fry.

   

8. 8 Add shredded carrots and stir-fry.

   

9. 9 Finally, add the blanched burdock shreds, add salt, sugar, light soy sauce, and cooking wine and stir-fry evenly.