The home style practice of stir frying rapeseed moss, and the practice of stir frying rape moss

Stir-fried shiitake mushrooms with moss.

Raw materials]:

A handful of greens and moss.

Salad oil to taste.

1 teaspoon salt.

MSG 1 2 tsp.

8 dried shiitake mushrooms.

1 tablespoon sugar.

How to make it]:

1.Soak dried shiitake mushrooms in slightly hot water, you can change the water in the middle, or you can break it and soak it again, so that the soaking is faster, pay attention to the surface covering, to prevent the water from getting cold quickly. Wash the soaked shiitake mushrooms and cut them open.

2.Break open the greens and moss and wash them well.

3.Drain the moss.

4.Cut the stalk into small pieces, or you can break it directly.

5.Add enough salad oil to the pot, the salad oil must be more than usual for stir-frying, add the stems of the cabbage and stir-fry first.

6.Then add the moss leaves and continue to stir-fry, taking care to stir-fry until every part is shiny. Don't be in a hurry to add water, otherwise it will taste green. When stir-frying, the moss will come out of the water on its own.

7.Add salt and stir-fry.

8.Add diced shiitake mushrooms and add sugar, because the moss will have a slightly bitter taste, and if you don't care, you can stir-fry without sugar.

Must-see tips]:

1.Shiitake mushrooms are soaked in advance, and they are easy to soak when cut small.

2.Whether it is green vegetables or vegetable moss, it is very important to go to the oil pot, and it is delicious when it is completely in place.

Add these 2 things when stir-frying moss, the same deliciousness, different taste, appetizing and rice.

Stir-fried vegetable moss is a kind of home-cooked side dish that is often eaten at home, and the most likely thing to fry is stir-fried, boiled and garlic fried. Today, Lin Zi will introduce you to a Sichuan-flavored cabbage moss, I added two more condiments when stir-frying this vegetable moss, the fried cabbage moss is salty, fresh and delicious, spicy and delicious, the flavor is unique, and it is appetizing to eat.

There are many kinds of vegetable moss in the market, some varieties are fragrant and sweet, mostly cabbage moss, some varieties will have some bitter taste, bitter vegetable moss is mostly seaweed moss, if you encounter this kind of vegetable moss with a little bitter taste, you can not fry it directly, it is best to pour it into the pot of boiling water and blanch it before frying, so that not only the taste is not delicious, but the appearance is not beautiful.

Whether it is cabbage moss or this seaweed moss is a very good health vegetable, the protein, carbohydrates, vitamins and other nutrients contained in the cabbage moss are easy to be absorbed and utilized by our human body, and can also improve the function of various organs in the human body, as well as meet our daily normal metabolic needs, which is very good for our health. In particular, the large amount of fiber in cabbage moss can not only help us absorb some natural pectin, but also speed up intestinal peristalsis, so that the toxins in the body are discharged, and have the effect of cleansing and detoxifying. The following will share with you the specific production method of this [Sichuan fragrant cabbage moss], I hope you like it.

Sichuan fragrant cabbage moss] production method.

Ingredients: a handful of cabbage moss, an appropriate amount of salad oil, a small piece of ginger, two cloves of garlic, an appropriate amount of black black bean sauce, an appropriate amount of red oil bean cress, and an appropriate amount of monosodium glutamate.

Production steps: Step 1: Pick and wash the cabbage moss, wash the old ginger and cut it into minced ginger, peel the garlic and cut it into minced pieces, and prepare black black bean sauce and red oil watercress;

Step 2: Pour an appropriate amount of oil into the wok, and when the oil is hot, pour in ginger, garlic, tempeh, and watercress and stir-fry until fragrant;

Step 3: Pour in the cabbage moss and stir-fry, you can also blanch the water and then fry;

Step 4: When the cabbage moss is fried, add an appropriate amount of monosodium glutamate and stir-fry, because the tempeh and bean paste are very salty, so I didn't add any more salt, you can taste it before you get out of the pot, if there is no saltiness, then add a little salt.

Stir-fry cabbage moss in lard, crispy and delicious.

Rape moss as a very common vegetable in our lives, and as a very traditional vegetable in our country, his practice is also very varied, and very popular with people, because it contains very high nutritional value, and the taste is very delicious, and rape moss is very widely planted in the country, people use it is also very much, so today I will introduce you to a practice of rape moss, stir-fried rape moss.

First of all, we can clean the rape moss we just bought, because the current rape moss is artificially planted, in order to prevent the occurrence of some pests and diseases in the planting process, it is inevitable to spray some pesticides and fertilizers, so we must clean it when cleaning, so that these pesticide and fertilizer residues can be completely eliminated. We can soak rape moss in light salt water for a period of time, and then we can not only clean the impurities attached to it, but also some pesticide residues on it.

After the rape moss is cleaned, we will remove some of his old leaves, and then clear off his bad places, and then cut it into even segments, and then we will prepare some green onions, ginger and garlic, etc., at this time we prepare a pot to put some cooking oil, and then put the cleaned green onions, ginger and garlic into the oil to fry for a period of time, and so onion ginger and garlic after the fragrant, we then put in the rape moss for even stir-frying, at this time to quickly stir-fry with high heat for about a minute, and then wait for the rape moss to completely absorb the flavor, We add an appropriate amount of edible salt and monosodium glutamate to taste, stir-fry evenly and you can get out of the pot.

The above is to introduce you to the practice of stir-fried rape moss, and this practice is also very simple, we can try it ourselves at home, and the fried rape moss is not only not greasy, but also very low in calories, which is very helpful to our nutrition and health, and can also play a leading role.

Extended reading: Rape moss Preparation of canola moss.

Ingredients: cabbage, dried chilies, ginger, star anise, peanut oil, salt to taste, garlic, chicken essence. Soak and wash the cabbage moss in salt water, control the water and set aside.

Prepare ingredients for seasoning (green onions, ginger, garlic, dried chilies, and star anise). Heat the oil in the pan, add the ingredients and stir-fry until fragrant, add the vegetable moss and stir-fry. Add an appropriate amount of salt and chicken essence to tease Hulu in the whole wilting of the vegetable moss, and remove it from the pot.

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Ingredients: cabbage, dried chilies, ginger, star anise, peanut oil, salt to taste, garlic, chicken essence.

1. Soak the vegetable moss in salt water and wash it, control the water and set aside. Prepare seasoning ingredients (green onion, ginger, garlic, dried chili pepper and star anise).

2. Heat the oil in the pot, add the ingredients and stir-fry until fragrant, add the vegetable moss and stir-fry. Add an appropriate amount of salt and chicken essence to the whole moss, and remove from the pot.

Choose fresh moss greens, pick them clean, wash them, and control the water. Choose the right size of meat and cut into shreds. Control the water on the washed moss and cut it into sections.

Pour peanut oil into the pan, heat the pan, pour in the meat, stir-fry a few times, add soy sauce, a small amount of water, and cook until the soup is all in the meat. <

1. Choose green and fresh moss like ants, pick them clean, wash the oak ears, and control the water.

2. Choose the right size of meat and cut it into shreds.

3. Control the water of the washed moss and cut it into sections. Pour peanut oil into the pan, heat the pan, pour in the meat, stir-fry a few times, add soy sauce, a small amount of water, and cook until the soup is all in the meat.

4. Pour in the chopped vegetables and stir-fry for about 1 minute. Wash the vermicelli with one hand, put it directly into the pot, and stir-fry for about two or three minutes, until the vermicelli is soft and stained.

5. Add an appropriate amount of salt, stir-fry a few times, and be careful not to fry the vegetables, it will not taste good!

Here's how to stir-fry beetroot moss:1. Clean the beetroot moss.

2. Cut the stem into 4 to 5 cm segments, and the thick stem at the root can be cut in half for easy frying.

3. Finely chop the garlic and put the lard in the pan to dissolve.

4. After the oil is hot, add the garlic and do not stir-fry until fragrant.

5. Put in the stems of the beetroot moss and stir-fry over high heat.

6. Put the leaves and flowers into the pot, stir-fry them with the stems, and add salt to taste before leaving the pot.

Stir-fried red cabbage moss is a dish, and the main ingredient is seaweed; The ingredients are chili peppers, etc.; Seasonings include oil, minced green onions, monosodium glutamate, etc., and this dish is made by stir-frying the vegetables in a pot.

Red cabbage moss is a famous product of Wuhan, it has a peculiarity, the colder the weather, the better the growth, the flower stem that grows after heavy snowfall, the color is the redder, the most watery, the best brittleness, the best taste, it is a very delicious food.

Preface. I remember the first time I ate beetroot moss, I was very curious! The round rod, the slight red is very beautiful, the taste is soft, one bite at a time, while eating and playing, it is very popular with children!

Later, I also planted beetroot moss at home, and I ate it more often, but the first impression was very deep, so every time I saw this beetroot moss, I felt very kind! Dishes also have feelings, and childhood memories are always the most beautiful!

Material. Ingredients: 600g beetroot moss;

Excipients: appropriate amount of oil, appropriate amount of salt.

Stir-fry beetroot moss.

Beetroot moss stalks cut into sections.

The leaves are also cut into sections, (the leaves and stems should be separated).

Heat the oil pan. Put the stalk of beetroot moss in first.

Stir-fry a few times. When the stem is slightly soft, pour the leaves into it.

Stir-fry together for a while.

Sprinkle with salt. Stir-fry well.

Stir-fry until the rod is soft, then remove from the pan.

Tips: The purpose of stir-frying the dried and leaves separately is to heat them evenly, so that the fried green leaves will not be too rotten.

Preface. Red cabbage strips, a very nutritious green vegetable, my husband likes to eat this dish very much, although it is a little expensive, but we still often buy it to eat.

Just to satisfy my husband.

Material. Ingredients: 500g beetroot moss;

Excipients: appropriate amount of oil, appropriate amount of salt.

Stir-fry beetroot moss.

Put oil in the pan and bring it to a boil.

Add the freshly washed beetroot moss and stir-fry.

Add an appropriate amount of salt after stir-frying.

A little more, a little more cooked, 5

Serve on a plate and remove from the pan.

Tips: 1.The beetroot moss should be removed from the outer layer.

2.If the child wants to eat it, it should be fried a little.

Cabbage moss, also known as cabbage sum, cauliflower. Well, the cabbage moss'What are the methods? The following is the practice of vegetable moss that I have sorted out for you for your reference, I hope it can help friends in need.

Ingredients: 1000 grams of beetroot moss, 100 grams of cooked bacon, 75 grams of sesame oil, a little refined salt and ginger.

Preparation: 1. Break the beetroot moss into centimeter-long segments by hand, take the tender part, wash and drain with water. Cut the bacon into slices 3 cm long and cm thick;

2. Put the wok on the fire, heat the sesame oil, add the ginger and stir-fry the bacon for 1 minute, and remove it with a colander;

3. Heat the original wok together with the remaining oil on the fire, add the vegetable moss, add refined salt and fry for 2 minutes, then add bacon and fry for 1 minute, push well with a hand spoon, shake the pot a few times, and serve on the plate.

Stir-fry beetroot moss.

Ingredients: 400 grams of seaweed.

Excipients: 30 grams of cayenne pepper (red, pointed).

Seasoning: 5 grams of salt, 2 grams of chicken essence, 5 grams of white vinegar, 10 grams of sesame oil, 20 grams of vegetable oil, 5 grams of green onions, 3 grams of ginger.

Method: 1. Wash and cut the beetroot moss into sections; red pepper shredded; Finely chop green onion and ginger;

2. Put vegetable oil in a clay pot, add minced ginger and green onion and stir-fry until fragrant;

3. Add red cabbage moss and salt and stir-fry, dripping white vinegar and sesame oil, add chicken essence and stir-fry evenly.

Stir-fried purple moss with sea rice cloud fungus

Ingredients: purple moss cloud fungus, fresh bamboo shoots, sea rice, green onions, ginger salt, sugar, pepper, sesame oil, cooking wine.

Method: 1. Wash and cut the purple moss into sections, mince the green onion and ginger, wash and pick the cloud fungus into small pieces, soak the sea rice, and slice the fresh bamboo shoots for later use;

2. Sit on the pot and pour the oil, fry the rice in the sea until fragrant, add the minced green onion and ginger and purple moss and stir-fry evenly, add the cloud fungus and bamboo shoots after seasoning, and pour the sesame oil out of the pot.

Moss made into moss vegetables stir-fried shredded pork is delicious. Ingredients: 400 grams of moss, 100 grams of tenderloin.

Excipients: 2 cloves of garlic, 4 dried chili peppers, appropriate amount of salt, 15 grams of soy sauce, 7 grams of corn starch, a small amount of thirteen spice powder, 10 grams of cooking wine.

Steps: 1. Remove the roots and leaves of the moss, put it in a pot, add a little salt to soak it in water, and wash it.

2. Control the water of the washed moss and separate the stems and leaves.

3. Slice the garlic and cut the dried chili pepper into small pieces for later use.

4. Shred the pork tenderloin in a slightly frozen state.

5. Put the shredded meat into a bowl, add 1 tablespoon of extremely fresh soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of thirteen spice powder and half a spoon of cornstarch.

6. Mix evenly and marinate for 10 minutes.

7. Heat an appropriate amount of oil (a little more than usual for stir-frying) in a pot, and add shredded meat.

8. Stir-fry quickly until the shredded meat changes color and then serve.

9. Leave an appropriate amount of base oil in the pot, add garlic slices and dried chili peppers to burst the fragrance.

10. Add the moss stalks.

11. Stir-fry the moss stalks over high heat until ripe.

12. Then put the moss leaves in the pot and stir-fry them with the moss stalks over high heat.

13. After the moss leaves are fried, put in the fried shredded meat, and continue to fry on high heat.

14. Finally, add an appropriate amount of salt and chicken essence and stir-fry evenly.

15. Remove from the pot and serve on a plate.

Stir-fry the greens and moss.

Refreshing, greasy and spicy, fiber healthy into the stomach. A more popular green vegetable in Sichuan and Chongqing in the south used to be a small green vegetable, but now in recent years, green cabbage moss and rape moss (a stem growing in the middle of green vegetables) have become popular. Rape moss has a higher sweetness than greens.

The key to the deliciousness of this dish lies in the size of the fire and the processing time.

Ingredients: green cabbage, ginger, garlic, Sichuan pepper, dried chili, salt, chicken essence, oil.

Steps: Step 1 of >, an appropriate amount of green cabbage moss, and the amount of fried one serving is now sold in supermarkets, which is more common in the vegetable market in Sichuan and Chongqing.

Step 2, choose the vegetables, processed into 4 cm long, except for the top part, the lower rod is torn off, processed into a diameter of no more than one centimeter of the section, too thick and not easy to cook, the tender part of the leaves is retained.

Step 3: Rinse.

Step 4: Drain the water and drain it.

Step 5: Five or six dried chili peppers, appropriate amount of ginger and garlic.

Step 6: Cut the dried chili pepper into about 1 cm pieces, and chop the ginger and garlic into cubes.

Step 7: Heat the oil in a pan, about one or two hundred milliliters.

Step 8: Add ginger, garlic, peppercorns, dried chili peppers and stir-fry for half a minute to one minute.

Step 9: Stir-fry for about two minutes with green cabbage and moss.

Step 10: The volume becomes about two-thirds of the original, add an appropriate amount of salt, and stir-fry for a minute or two.

Step 11: Add the chicken essence and stir-fry for one minute.

Step 12: Serve on a plate.

Tips:1The skin of the green cabbage moss is older and the skin should be torn. 2.

The length of 4 cm is basically appropriate, it is inconvenient to eat if it is too long, and it is troublesome to pick up vegetables if it is too short. 3.Stir-fry this dish, stir-fry the fragrant condition with medium heat, the flavor is not easy to paste, stir-fry the vegetables on high heat, easy to cook and produce less water.

4.If you choose the green and astringent taste of vegetable moss, you can add about a cap of mineral water bottle cap of cooking wine to reduce the green and astringent taste, and the color will be more green. If the green astringency is very light, don't add enough cooking wine, because the green vegetables have a small odor and the original taste is more delicious.

5.The green cabbage stalk should not be too thick and not easy to cook. Green vegetables should not be fried for too long, they can be just cooked, and the crispy and tender original flavor is more delicious.

6.Green vegetables are not suitable for too much salt, which will cover their own sweetness.