White asparagus is known as truffles in vegetables, and the Germans have a good heart. Another vegetable variety that grew up in the dark (why are Europeans so dark). Compared with green asparagus, the content of trace elements is high, and it is rich in various amino acids, proteins and vitamin B. White asparagus is softer and lighter on the palate than green asparagus. Because it is soft and boneless and has a weak breath, it is usually eaten with weaker potatoes. Because I heard that white asparagus is only available in the spring and summer, it seems that time is running out, so I quickly grabbed a handful of white asparagus and made several dishes. One is the fried rice with smoked bacon and white asparagus. The taste of white asparagus is really faint, and it is not easy to appreciate such a faint beauty.
|White asparagus||2 roots|
|Horn melon||Half root|
|Smoked Bacon Ding||The right amount|
|rice||The right amount|
|Vegetable oil||The right amount|
Peel white asparagus and cut into small pieces.
Peel melon and cut into small pieces.
Add oil to the pan, stir-fry the diced meat until slightly yellow, add sautéed cucumber and white asparagus, stir-fry until half-cooked, add rice and stir, add a little salt. Stir fry evenly and remove from the pan.