The handsome chef serves the dish: Braised black truffle with garden vegetables

In the hot summer, eat more vegetables to stay healthy. "Healthy Sweetie" Ke Nianxuan specially invited "Sportsman Chef" Teacher Yang Shengyao to teach everyone how to make a summer dish "Garden Vegetable Stewed Black Truffle", which is not only delicious and nutritious, but also rich in dietary fiber from vegetables, as well as carrots, black truffles, etc. High-value nutrients, combined with local ingredients and cooking condiments, make the body relaxed and healthy without burden. (Video/photographer Huang Zhiwen) Ke Nianxuan (left) specially invited teacher Yang Shengyao (right) to prepare a summer dish "Garden Vegetables Braised with Black Truffles". (Photography/Huang Zhiwen)

Female artist Ke Nianxuan loves healthy food and has a special liking for green vegetables. She emphasized that colorful fruits and vegetables not only look good, but also contain the health code of fruits and vegetables, including carrots, green asparagus, purple bell peppers, etc., which are rich in carotenoids and can reduce the occurrence of various cancers such as breast cancer and cervical cancer. rate, and reduce the incidence of cholesterol, macular degeneration and cataracts. It can also protect the liver and reduce the risk of stroke.

Teacher Yang Shengyao, who has many years of experience in catering and beverage management, also pointed out that "Garden Vegetable Braised Black Truffle" is mainly cooked using local healthy ingredients. It has the nutrition of green vegetables and can fill the taste buds with happiness. Although the production cost is not high, it is very healthy and nutritious; the cooking is simple and easy to learn, and it is a healthy and delicious dish for those with chronic diseases or cardiovascular diseases.

Garden Vegetable Stewed Black Truffle "Garden Vegetable Stewed Black Truffle" is mainly prepared using local healthy ingredients. (Photography/Huang Zhiwen)

Ingredients:

20g white radish, 20g green beans, 20g peas, 20g broad beans, 20g green asparagus, 20g carrot, 20g bell pepper, 10g green onion, 20g purple onion, 5g salt, 200g stock, 30g black truffle sauce, 20g olive oil. Colorful fruits and vegetables are not only beautiful to look at, but they also contain the health code of fruits and vegetables. (Photography/Huang Zhiwen)

Preparation process:

1. First, blanch the green vegetables in boiling water with salt, pick them up, and place them in ice water with vitamin C.

2. Stir-fry the root vegetables with olive oil, then add the stock, cover and cook until cooked, then remove them

3. Use a little black truffle Stir-fry the blanched and stir-fried vegetables in the sauce, and add some stock for simmering the roots. Finally, the ingredients are covered with the sauce and have a shiny appearance, and it is ready to eat.