18 home cooked practices of sweet potato leaves, and the practice of sweet potato leaves is home coo

Sweet potatoes are a food that everyone has eaten, but there may be fewer people who have actually eaten sweet potato leaves, in fact, sweet potato leaves are also a very good ingredient, as long as they are skillfully matched and carefully made, they can get a very delicious food.

1. Sweet potato leaf egg soup.

Material. Sweet potato leaves, eggs, shallots, garlic.

Method. 1. Wash the sweet potato leaves and cut them into large pieces with a few knives.

2. Put oil at the bottom of the pot, fry the chopped green onion until fragrant, add the sweet potato leaves and stir-fry a few times, add water and bring to a boil. Add salt to the soup.

3. Beat the eggs, wait for the soup to boil, and slowly pour the egg liquid into the soup little by little, so that the soup will open as it is poured.

4. Add minced garlic, stir well, turn off the heat and add monosodium glutamate.

2. Stir-fry sweet potato leaves with garlic.

Material. Sweet potato leaves, garlic, salt, sugar.

Method. 1. Pick off the sweet potato leaves, peel off the skin on the upper surface of the stem, and fold the stem into segments;

2. Finely chop the garlic;

3. Heat a wok, add vegetable oil and add minced garlic;

4. Quickly stir-fry the washed and filtered sweet potato leaves over high heat, add salt and a little sugar to taste;

5. After stir-frying well, the sweet potato leaves can be softened in water, and the whole stir-fry process is about 1 minute.

3. Cold sweet potato leaves.

Recipe introduction: Studies have found that sweet potato leaves have health care functions such as improving immunity, hemostasis, lowering blood sugar, detoxification, and preventing night blindness. Sweet potato leaves can make the skin smooth, regular consumption has the effect of preventing constipation, protecting eyesight, and can also maintain **delicate, delay aging.

Ingredients: sweet potato leaves, garlic, sesame oil.

Method: 1. Wash the sweet potato leaves and cut the garlic into the foam.

2. Blanch the sweet potato leaves in boiling water until soft, remove and drain to cool.

3. Add minced garlic, salt, monosodium glutamate and sesame oil to the sweet potato leaves and stir.

Fourth, stir-fried sweet potato leaf stems.

Ingredients: tender sweet potato leaf stems, lean meat, green onions, ginger, garlic, red chili sauce.

Method: 1. Wash the tender stems of sweet potato leaves and cut them into 3 cm long sections, cut the lean meat into shreds, chop the green onions, ginger and garlic, and shred or cut the red pepper into shreds or sections.

2. Put oil at the bottom of the pot, stir-fry the lean meat in the pot until cooked, add the green onion and ginger foam, red pepper, thirteen spice powder, and soy sauce and stir-fry a small amount until the flavor comes out.

3. Add the tender stems of the sweet potato leaves and fry over high heat until they are slightly wilted and green.

4. Add salt, stir-fry evenly, cover and simmer for 2 minutes.

5. Add minced garlic, stir-fry evenly, stop the heat, add monosodium glutamate, and remove from the pot.

Sweet potato leaves are what we often call sweet potato leaves, and sweet potato leaves also have many uses and are rich in nutritional value. Sweet potato leaves have a good therapeutic effect, which has the effects of improving immunity, detoxification, hemostasis, and hypoglycemia, and can also maintain the most delicate effect. There are also many ways to cook sweet potato leaves, which can be used to make cold dishes, stir-fry and soup.

This time, we will briefly talk about how to make delicious sweet potato leaves.

1) Boiled sweet potato leaves in shrimp chicken broth.

Ingredients: sweet potato leaves, shrimp, mushrooms, chicken broth, salt, pepper, chicken essence, sesame oil.

Method: 1. Remove the petiole of the sweet potato leaf and wash it; Remove the sand line from the shrimp and wash it; Remove the roots of the mushrooms and wash them.

2. Blanch shrimp and sweet potato leaves separately; Put shrimp, mushrooms and sweet potato leaves in chicken broth, add salt, cooking wine, pepper and chicken essence, bring to a boil over high heat, and simmer for 5 minutes.

3. Put the bowl out of the pot, pour sesame oil on it, and serve it to the table.

2) Sweet potato leaf cake.

Ingredients: sweet potato leaves, eggs, white flour, cornmeal, salt, sesame oil.

Method: 1. Wash the sweet potato leaves; Alternate with boiling water; Put the blanched sweet potato leaves in cold water for a while;

2. Squeeze out the water and mince it, take a large bowl, add white flour, cornmeal, eggs, baking soda and salt; Add a little water and stir into a paste for later use;

3. After the pan is preheated, brush with sesame oil, pour the batter into the pan with a spoon and fry until golden brown on both sides.

3) Garlic sweet potato leaves.

Ingredients: sweet potato leaves, minced garlic, salt, light soy sauce.

Method: 1. Wash the sweet potato leaves and tear off the skin of the leaf stem, then blanch for later use.

2. Put a small amount of oil in the pot, add minced garlic after heating, add sweet potato leaves after stir-frying, stir-fry for a while, and then add an appropriate amount of salt.

4) Kaiyangdi.

Ingredients: sweet potato leaves, minced garlic, kaiyang, salt, chicken powder, rice wine.

Method:1Wash the sweet potato leaves, pick off the old stems and set aside.

2.Take a pot, add water to boil, put in the washed sweet potato leaves and blanch them slightly, then remove them for later use.

3.Heat the pan, add 2 tablespoons of salad oil, add minced garlic and stir-fry until fragrant, add the sweet potato leaves and seasonings of method 2, and stir-fry evenly until flavorful.

5) Rice with chives and sweet potato leaves.

Ingredients: white rice, sweet potato leaves, minced ginger, garlic crisp, shallots, white pepper.

Method:1Put the sweet potato leaves in boiling water and blanch, remove and rinse cold water until cool, squeeze out the water, and chop it for later use.

2.Wash and drain the rice, put it in the rice cooker, add water, salt, garlic crisp and shallot oil, spread with chopped sweet potato leaves and minced ginger, press the cook button and cook until cooked.

3.When the rice and sweet potato leaves are cooked, turn on the rice cooker, sprinkle with white pepper and mix well.

6) Oyster sauce garlic sweet potato leaves.

Ingredients: sweet potato leaves, chili flakes, garlic, oyster sauce, rice wine, sugar, powdery water.

Method:1After picking off the old stems of the sweet potato leaves, wash them, put them in boiling water, add a little salad oil to blanch the sweet potato leaves until soft, remove and drain, and serve them on a plate for later use.

2.Heat the pan, pour in an appropriate amount of salad oil, add chili flakes and garlic slices and stir-fry until fragrant.

3.Add water to the pot and stir-fry, then add oyster sauce, rice wine, sugar and cook until boiling, and then add too white powder and water to thicken into a sauce.

4.Finally, pour the finished sauce over the blanched sweet potato leaves.

Sprinkle the sweet potato leaves with dry flour and serve in the pan.

Steam for 20 minutes. Delicious, delicious and nutritious.

The preparation of sweet potato leaves is as follows:Preparation: sweet potato leaves, garlic, lack of salt, oyster sauce, etc.

1. Remove the old or rotten leaves of sweet potato leaves, and wash them twice with water.

2. Put the difference into the filter basket and filter out the excess water.

3. After heating the pan, put an appropriate amount of oil to dress up the skin, add garlic and stir-fry until fragrant.

4. Pour in the sweet potato leaves, stir-fry, stir-fry until broken, and add a teaspoon of salt. Stir-fry well.

5. Add an appropriate amount of oyster sauce, stir-fry evenly, and remove from the pan.

1. Stir-fry sweet potato leaves with garlic.

Ingredients: 400 grams of sweet potato leaves, 30 grams of garlic, light soy sauce and salt.

Heat the oil in a wok and pour in the garlic, low heat until fragrant, then pour in the sweet potato leaves and stir-fry over high heat.

Wait until the sweet potato leaves are soft and ripe, add salt and light soy sauce and stir-fry well.

2. Garlic sweet potato leaves.

Ingredients: 400 grams of sweet potato leaves, 30 grams of minced garlic, 15 grams of vegetable oil.

Seasoning: salt, rice wine, monosodium glutamate, fresh soup, sesame oil.

Blanch the sweet potato leaves in boiling water, then use cold water, drain the water and then cut into sections.

Put the vegetable oil in the wok and cook it until it is 4 hot, fry the garlic in the lower half until fragrant, and then add the sweet potato leaves and stir-fry a few times.

Add fresh soup, salt and a small amount of rice wine to stir-fry to taste, add monosodium glutamate, sesame oil and the remaining minced garlic and mix well.

3. Spicy stir-fried sweet potato leaves.

Ingredients: sweet potato leaves, small red pepper (chopped), minced garlic, chicken essence, cooked lard, salt.

After the cooked lard is heated in a wok, first stir-fry the chili pepper until fragrant, and then stir-fry the minced garlic until fragrant.

Pour in the sweet potato leaves and stir-fry over high heat until cooked, add salt and chicken essence to adjust the taste.

4. Sweet potato leaves with oyster sauce.

Ingredients: 400 grams of sweet potato leaves, 30 grams of garlic, appropriate amount of red pepper (shredded).

Excipients: corn starch, oyster sauce, rice wine, sugar, salt.

Preparation: Mix 1 2 tablespoons cornstarch and 3 tablespoons water into cornstarch water and set aside.

Add plenty of water, 1 tablespoon of salt and 2 tablespoons of oil to a pot, bring to a boil, add the sweet potato leaves, blanch until the leaves are soft, then drain.

Heat a wok and add 3 tablespoons of oil and sauté the garlic and red pepper over low heat until fragrant.

Pour in 1 cup of water, 3 tablespoons oyster sauce, 1 tablespoon rice wine, 1 3 tablespoons sugar and 1 5 tablespoons salt, bring to a boil and then pour in cornstarch water to thicken the thickening.

Add the sweet potato leaves and stir-fry evenly to serve.

5. Chilled sweet potato leaves.

Ingredients: 1 handful of sweet potato leaves, sesame oil, soy sauce, vinegar, chili oil, ginger juice.

Blanch the sweet potato leaves with boiling water, then drain the water and cut into sections.

Add sesame oil, soy sauce, vinegar, chili oil and ginger juice and other seasonings and mix well.

Sweet potato leaves are also called sweet potato leaves, which are the leaves on the stem of the sweet potato during its growth. It has the effect of improving immunity, protecting eyesight, delaying aging and detoxification. Generally, the young leaves at the top of the stem on the ground after the sweet potato is ripe in autumn are eaten.

Introducing several daily practices:

1.Garlic and sweet potato leaves.

Ingredients: sweet potato leaves, salt, garlic, light soy sauce, sesame oil.

Method: Pick sweet potato leaves and wash them; Put oil in a pot, pour in the minced garlic after the oil is hot, and stir-fry until fragrant; After stir-frying, turn on high heat and pour the washed sweet potato leaves into the stir-fry; Stir-fry until the sweet potato leaves are soft and cooked, season with salt and soy sauce and remove from the pan;

2.Sweet potato leaf cake.

Ingredients: sweet potato leaves, 2 eggs, a little white flour, a little jade powder, a little rice flour, a little salt, a little sesame oil, a little baking soda.

Method: Wash the sweet potato leaves, blanch them with boiling water and set aside; Soak the blanched sweet potato leaves in cold water for a while; Squeeze out the water and cut into flour, take a large bowl, add white flour and corn flour, eggs, baking soda, salt; Add a little water and stir into a paste for later use; Preheat the cake pan, brush with sesame oil, spoon the batter into the cake pan and fry until golden brown on both sides.

Tip: When blanching sweet potato leaves, add a little oil and salt to the water. Blanched vegetables are more vibrant in color.

3.Sweet potato leaf noodle soup.

Ingredients: sweet potato leaves, 1 egg, noodles, salt, oil.

Method: Wash the sweet potato leaves and set aside; Put oil in the pan and fry the eggs until fragrant; Put water in a pot and cook the noodles; Then add the washed sweet potato leaves; Add salt to taste and it's ready to serve. Elderly people often do this at home.

Secretly tell you that the stems under the leaves of sweet potatoes can also be eaten. The fried is green and crispy, and it is very appetizing. After pickling, stir-fry with crushed red pepper and serve with porridge and steamed buns. Super tasty.

Ingredients: 500 grams of sweet potato leaves. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of minced garlic.

Steps: 1. Remove the skin on the surface of the sweet potato stalk and clean it. The peeled look is much smoother.

2. Put a little oil in the pot, boil until it is hot, pour in the minced garlic and fry until fragrant.

3. Pour in a little water, sprinkle a little salt, and put a little water when frying the vegetables, this method is called oil boiling, and the nutrients dissolved in the soup will not be wasted. The cooking time is not long, the nutrient loss is not much, and compared with fried vegetables, boiled vegetables do not produce carcinogens at all, and they can also save oil. It is a particularly healthy way to stir-fry vegetables.

However, the water must be less, cooking vegetables is not stewed soup, who can not put more, can not drown vegetables, but vegetables can be heated as long as they are turned twice.

4. After the water boils, pour the sweet potato leaves into the pot and simmer for two or three minutes until all the leaves are soft.

5. The cooking time should be short! Stop the fire immediately after cooking to avoid the loss of vitamins due to heat, especially especially the particularly tender vegetables such as sweet potato leaves, which only need to be rolled in the soup and put on the plate. So I put the salt in the water just to save time and make the vegetables taste better.

Here's how to stir-fry sweet potato leaves:1. Remove the old stems from the sweet potato leaves, clean them and drain them.

2. Heat the oil in a pan and stir-fry the garlic.

3. Add the shrimp paste and stir-fry a few times.

4. Pour in the sweet potato leaves and stir-fry vigorously.

5. The sweet potato leaves can turn color and soften, the shrimp paste is relatively salty, add salt to taste, and then you can get out of the pot.

The sweet potato leaf method is simple and easy to learn.

Who hasn't eaten sweet potato leaves? Or have you never seen it at all?

The preparation of sweet potato leaves is as follows:Ingredients: 3 cloves of minced garlic, 5g of tempeh, 250g of Fantanhui potato leaves.

Steps: 1. Prepare the ingredients.

2. Tear off the stems of the sweet potato leaves and let the old silk of the cracked part be set aside. Tempeh source resistant to chopping, garlic finely chopped.

3. Heat the oil in a pan and stir the garlic and tempeh to bring out the fragrance.

4. Stir-fry the sweet potato leaves evenly.

5. After the sweet potato leaves change color, add salt, thicken with water starch and stir well.

6. Finished products. <>

The best way to eat sweet potato leaves is to cut them into thin strips and dry them and then soak them to cook porridge to drink, and the taste is quite good with rice porridge.

Hello, if you put a little garlic on this sweet potato leaf, it will be more delicious if the ginger slices are fried like this, but it also depends on personal taste, you can put a little chili.

The company has a way to eat sweet potato leaves, which can be fermented with cabbage buns and flour, and you can steam sweet potato leaf buns, or you can steam these sweet potato leaves in a pot.

How to eat sweet potato leavesDaquan How to eat sweet potato leaves can be washed and cut off, and cut off again. Stir-frying, stir-frying in a pan over high heat is very delicious.

I think this should be fried and eaten, or it can be eaten cold, because this is particularly delicious, plus the taste and the content of his non-fragrant vegetarian are very high, so this cold salad is also very delicious.

Sweet potato leaves can be fried and eaten, or dried perfunctory and then eaten.

Hello, you can sauté that minced garlic until fragrant, and then go under that sweet potato leaf and stir-fry it a few times.

Sweet potato leaves are generally copied with water and eaten cold, which is more delicious.