Chinese Food Recipe: By no means a waste of food and still delicious,Fried the stem of Broccoli with sausage and Chinese dried radish
Chinese Food Recipe: By no means a waste of food and still delicious,Fried the stem of Broccoli with sausage and Chinese dried radish
Yesterday, broccoli and made the dishes，Therefore， there is the rest of the stem of broccoli.This dish was born with the idea of never waste.This dish there are three colors，green，red and yellow.The green is broccoli,the sausage is red and yellow is Chinese dried radish.Every Chinese people kown this，the most important thing with the cuision is color，smell and taste.The color of this dish is very beautiful,so this is one－third of the successful ready.This smell is so special incense since sausage. Not to mention this taste.So you have to try to cook this.
Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Other cultivar groups of Brassica oleracea include cabbage (Capitata Group), cauliflower (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). The Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea.Common varieties are Calabrese and purple sprouting broccoli.Broccoli possesses abundant fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles its close relative cauliflower, but is green rather than white. Broccoli is a cool-weather crop that does poorly in hot summer weather. It is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d’oeuvre trays. Broccoli is high in vitamin C and soluble fiber. Broccoli also contains the compound glucoraphanin, leading to an anticancer compound sulforaphane.
The word broccoli comes from the Latin brachium and Italian brocco meaning “arm”, or “branch”. Broccoli is often referred to as a “cruciferous” vegetable. The Brassicaceae family (also known as the mustard or cabbage family) was formerly called the Cruciferae family, due to the fact that these plants often have four petals which can look like crosses.
Key material:
The stem of broccoli
Sausage
Chinese dried radish
Seasoning：
1 tbsp of Chinese chili sauce
0.5 tsp of chicken essence or monosodium glutamate（MSG）
0.5 tsp of salt
Before cooking:
1.Remove（skin）the older part of the broccoli and clean then dice all.
2.Dice the sausage and chop Chinese dried radish.
Cooking processes:
1. Heat up with more water in the pot and add in the diced broccoli and cook about 3 minutes then dry them.
2. Heat up with a little oil and add in the diced sausage until fragrant.
3. Add in the broccoli and pour in a little salt then stir them.
4.Put in Chinese dried radish and add in other seasoning then go on cook about 2 minutes then dish off.
Attention:
If you do not have the carrot, then can be used in place of hot pickled mustard tubered.
