Spring's Best Fat-Reducing and Oil-Reducing Vegetable: It's Zucchini - Light, Delicious, and Visually Appealing, Ready in 10 Minutes
Spring, the best slimming and oil-reducing vegetable is it, light and delicious with high appearance, 10 minutes on the table. Spring has come, and the human body's needs for nutrition are constantly changing, spring is easy to fire due to dryness, so the diet should pursue lightness, today the editor recommends a dish like this, it is not only light but also a good helper for slimming and scraping oil, what is it? It is zucchini. Zucchini can not only reduce fat but also supplement enough calcium for the human body, it is the calcium king in plants, many children rely on eating this to replenish calcium, and zucchini is also very simple to make, the editor recommends this five-flavor pork with zucchini, not only beautiful and delicious but also simple, 10 minutes on the table, hurry up and learn!
Five-flavor Pork with Zucchini
By Xiao Xiao Duo and Bao Zi
Ingredients:
Zucchini 1, five-flavor pork 80g, green garlic 1 root, chili pepper 1, ginger a few slices, garlic 3 cloves, edible oil appropriate amount, fine salt appropriate amount
Cooking steps:
1. Peel the zucchini, slice into 3-4 mm thick pieces.
2. Cut the five-flavor pork into slices.
3. Chop ginger, garlic, green garlic leaves and chili peppers just for color, can be omitted.
4. Heat the pot, pour in a little oil more than the five-flavor pork, first sear the five-flavor pork until slightly charred.
5. Add ginger and garlic to sizzle.
6. Because five-flavor pork has skin, it is not easy to cook, so added half a bowl of hot water, cover the lid to steam for three to five minutes, ensure the meat is cooked thoroughly. If it is a relatively tender lean meat, it can be cooked quickly over high heat and does not need to add water to cook this step.
7. When the water is almost dry, pour in the zucchini and stir-fry, if the pot feels sticky, you can add a little oil.
8. Add chili pepper and green garlic to stir-fry for a few times.
9. Add half a spoonful of salt, stir-fry evenly.
10. Finally, plate it.
Cooking tips:
How to select zucchini? 1. See the appearance: Zucchini should choose fresh, the body of the zucchini is round, the surface is smooth without bumps, no injury no rotten, the best one. 2. See the size: The size of the zucchini should be moderate, about 1000g per piece is better. 3. See the tenderness: The zucchini's peel and seeds have many uses, but when the zucchini reaches a hard stage, the zucchini peel is hard and the seeds are mature, such zucchini peel is generally not ideal, and the fruit flesh of the hard zucchini peel is often very fibrous. Therefore, the zucchini should choose fresh and tender ones. You can pinch it, if it's hollow and soft, it means it's old; you can also use your fingernail to pinch it, if the fingernail mark passes through, the green color will flow out like water, and the fresher zucchini is, the better. If the fingernail mark passes through, the color is yellow and dry, it is old.
What vegetable do you most often eat in spring?
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