WHAT IS THE ASPARAGUS PREPARATION AND NUTRITION

Asparagus preparation and nutrition

The edible method that asparagus makes is very simple also, can mix coldmix, can fry food, can make soup, can mix fry together with other food, recommend a few to eat method below, might as well try.

1, cold asparagus: raw materials for asparagus, ginger, refined salt, monosodium glutamate, sesame oil. Wash asparagus, remove old roots, blanch with boiling water; Cut ginger into pieces, mix well with other ingredients, pour over asparagus and serve. Note that the time of blanching asparagus should not be too long, blanching should be immediately with cold water bubble, otherwise it is not brittle.

2, asparagus Fried meat: raw materials for asparagus, pig (sheep) meat, Onions, ginger, red pepper, seasoning for refined salt, monosodium glutamate, sugar, salad oil. Wash asparagus, remove old roots and cut into sections. Slice meat. Heat the oil in the pot, fry the scallion, ginger and pepper, fry the meat slices, then fry the asparagus and spices together until fragrant.

3, asparagus soup: raw materials for asparagus, sea rice, mushrooms, seasoning for refined salt, stock, MSG, pepper, sesame oil. Wash asparagus, remove old roots, cut into inch sections, soak sea rice in warm water, slice mushrooms; Put the soup pot boil, adjust the taste, add asparagus, sea rice and mushrooms to boil can be filled with a bowl, with the soup delicious, nutritious characteristics.

4, stir-fried four treasures: raw materials for asparagus, mushrooms, carrots, ginkgo, Onions, ginger, seasoning for refined salt, stock, salad oil, powder, MSG. Wash asparagus and remove old roots. Peel carrot and mushroom slices.

Ginkgo shell, four raw materials with boiling water blanching reserve; Heat oil in the pot, add onion and ginger and fry until fragrant. Add ingredients, stock, salt and monosodium glutamate and bring to a boil. Thicken with oil and serve on a plate. Pay attention to lentinus edodes and carrots, white

When blanching fruit, the time should be appropriately long. This dish is characterized by bright color, reasonable nutrition, fresh and salty taste, delicious feast.