Fried green pepper with double shreds
Overview
Carrots are rich in nutrients such as carbohydrates, fats, volatile oils, beta-carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, and iron. Carotene can be converted into vitamin A in the human body, which can nourish the liver and improve eyesight, and can prevent and treat night blindness; vitamin A is also an essential substance for bone growth and development, and helps to enhance the body's immunity. Potatoes are rich in nutrients and can be used as both grain and vegetable. They are rich in vitamins and trace elements such as calcium and potassium. They are easy to digest and absorb. They are suitable for all ages and have complete functions. In European and American countries, potatoes have long become the second staple food. Green peppers are the richest in vitamin C among vegetables. Eating the three vegetables together is nutritious and delicious.
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Ingredients
Steps
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Wash the vegetables and peel them.
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Cut carrots and green peppers into shreds.
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Slice the potatoes and cut into thin strips.
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Rinse the cut potato shreds 2 or 3 times with water to wash away the potato starch, so that the fried potato shreds will be crispy. Direct frying will easily make the soup mushy, and the finished product will not look good.
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Pour vegetable oil into the pot and heat slightly, add scallions and ginger slices and stir-fry until slightly soft.
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Pour in the rinsed shredded potatoes and continue to stir-fry. If you feel that they will stick to the pot, you can add a small amount of water and stir-fry together.
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Stir-fry carrots and potatoes until cooked, add sliced green peppers.
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Just stir-fry briefly to keep the green pepper and crispy texture as much as possible. At this time, add a small spoonful of salt and a few drops of vinegar to taste, and it is ready to serve. (Don’t add too much vinegar, it will affect the absorption of vitamin A and the color will not look good.)
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Crisp and delicious, attractive in color and very nutritious.
