What are the dishes with leaves? What are the vegetables with leaves

Common leafy vegetables are: celery, cabbage, cabbage, greens, purple cabbage, etc.; The details are as follows:

Celery belongs to the Apiaceae family. There are water cress and dry celery.

There are three types of celery. Rich in protein, carbohydrates.

Carotene, B vitamins, calcium, phosphorus, iron, sodium, etc. It likes cold and humid climates, and is a semi-cold-tolerant vegetable; Not resistant to high temperatures. It has the effects of calming the nerves, diuresis and swelling, flattening the liver and lowering blood pressure, clearing heat and detoxifying;

Cabbage, scientific name Brussels sprouts, cabbage is a cruciferous plant of the Brassica genus, Brassica (Brassica oleracea L.).) variant. Also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage.

Lotus white, etc. Available in different colors such as green, white, and red, it is rich in vitamin C, vitamin B1, folic acid, and potassium, and cooked cabbage is also rich in vitamin C, potassium, and folic acid.

There are many vegetables with leaves, such as oily wheat cabbage, lettuce tips, Shanghai greens, yellow seedlings, spinach, winter vegetables, lettuce, these are all commonly eaten dishes.

Spinach, rape, cabbage, lettuce, chrysanthemum, water spinach, lettuce, cabbage.

Coriander, celery, spinach, leeks, chrysanthemum, baby greens.

All vegetables have leaves, and those without leaves are not called vegetables.

There are many vegetables with leaves, such as cabbage, baby greens, oily lettuce, fungus, water spinach, and cabbage. You may not be able to finish it in one breath. Let's add what delicious dishes can be made!

First of all, we can make a cabbage stew with cabbage. This is a relatively refreshing dish that is suitable for the current hot summer. First of all, prepare an appropriate amount of bok choy, wash it and cut it into sections.

Then prepare a piece of old tofu and cut it into thin, thick slices. Then fry the old tofu over medium heat. This will prevent the old tofu from crumbling during the cooking process.

Dried chili peppers, and other condiments, flavoring. Then add our baby cabbage. Wait for the cabbage to change color, then add our tofu, water starch, sesame oil, etc., stir-fry quickly, and when it is cooked, it can be out of the pot.

The next dish is shiitake mushroom and cabbage soup. There is a quarrel and add 1 soup. Then life is beautiful.

Just a baby cabbage and a handful of white mushrooms and a male egg. After the ingredients are processed, wash the pan and heat the oil, and add the beaten eggs. Once the eggs are scrambled, remove them. Eggs are used to make the soup base whiter.

Add boiling water. When it is hot, I will add our protagonist baby cabbage and white jade mushrooms and various seasonings to adjust it according to your taste. Then when it's cooked, you can take it out, and it's a very delicious soup. It's very simple.

There are really a lot of leafy vegetables, and they are not only nutritious, but also contain a lot of vitamins and help intestinal digestion, which is very delicious. A wide variety of leafy dishes can also enrich our table. If you learn more of this recipe, you can make your child enjoy eating leafy dishes even more.

The edible part of leafy vegetables is cabbage leaves, and the stems and leaves of some leafy vegetables can be eaten, such as lettuce, and there are many common leafy vegetables in life, such as Chinese cabbage, celery, bok choy, spinach, oily lettuce, chrysanthemum, coriander, lettuce, leeks, amaranth, etc.

Vegetables with leaves generally have fresh and tender green leaves, petioles and tender stems, the growth cycle is short, the growth rate is fast, there are many varieties, the planting is very extensive, most of the vegetables with leaves are not high in the requirements of the environment, and the light and water can grow well.

The edible part of leafy vegetables is cabbage leaves, and the stems and leaves of some leafy vegetables can be eaten, such as lettuce, and there are many common leafy vegetables in life, such as Chinese cabbage, celery, bok choy, spinach, oily lettuce, chrysanthemum, coriander, lettuce, leeks, amaranth, etc.

1. Lettuce

Lettuce, is a one- or two-year-old herbaceous plant, stems and leaves can be eaten, lettuce contains protein, fat and vitamins, has the effect of clearing heat and detoxifying, lowering blood pressure and lipids, replenishing blood and milk, etc., but people with weak spleen and stomach can not eat more.

2. Chinese cabbage

Chinese cabbage, **low, juicy, rich in nutrients, is a common vegetable for wintering in the northern region, containing a lot of vitamin C and vitamin E, which can play a protective role.

3. Oily wheat cabbage

Oily lettuce, also known as perfumed lettuce, is native to the Mediterranean coast, rich in vitamins, fresh and tender in taste, can be stir-fried, can also be used to shabu shabu pie pot, has the effect of lowering cholesterol, ** and so on.

4. Coriander

Coriander, also known as coriander, has a peculiar fragrance, often used to make vegetable stew soup flavor seasoning, with digestion appetizing, pain relief and detoxification and other effects, but patients with caries, gastric ulcers and other patients should try not to eat.

5. Amaranth

Amaranth, also known as red amaranth and longevity cabbage, is an annual herbaceous plant, widely planted in the Yangtze River basin in China, rich in iron, calcium and carotene, with high nutritional value, which can nourish qi and blood, clear heat and brighten eyes.

1. Ordinary leafy vegetables.

1.Oilseed lettuce: The leaves are slender, light green in color, delicious in taste, and rich in a variety of nutrients.

It is a type of vegetable that has been very hand-milled in recent years, and it is very adaptable. 2.Spinach:

Spinach is a common vegetable in our lives. Its roots are conical with a tinge of red, the stems are erect and hollow inside. There are many varieties that can be planted.

Second, the bulb leaves.

1.Chinese cabbage: now widely cultivated.

Its leaves are light green or yellow-green with slight curls on it. It is a common type of vegetable in winter, and it is not expensive, so you can buy it with confidence. 2.

Cabbage: Also known as cabbage, it is wrapped in layers into oblate circles with dark green leaves. It is cold-resistant and disease-resistant, and can also be stored and transported in any season.

It is a common vegetable in spring, summer and autumn.

3. Spicy cabbage.

Green onions are of this type. Its leaves are more distinctive, cylindrical in shape, and hollow inside. The higher you go, the narrower it becomes, probably thicker than that.

4. Bulb vegetables.

Garlic, lilies, and onions are all of this type. The leaves are folded and folded in the front, and then become flat and narrow.