How do you make rattan rattan delicious? How to fry rattan rattan vegetables

Water spinach was originally known as Yongcai, also known as rattan vine vegetables, loved by families. In summer, melons and fruits are the most, but vegetables are relatively scarce, although it is not a problem nowadays, but according to the tradition of not eating from time to time, water spinach is a rare seasonal dish, and the south eats the most, including Southeast Asian countries, and sweet potatoes are a little related, all belong to creeping plants. Water spinach is a very common seasonal vegetable in many places, it tastes smooth and refreshing, as long as the water and nutrients are sufficient, it grows very fast, water spinach is a good dish, rich in nutrition, the most direct is to fry and eat, in addition, cold salad is also a good choice.

The most important thing to fry water spinach is to master the heat, pour oil into the hot pan, and cook until the oil is very hot, then put the water spinach, the whole process is controlled by high fire, and the dish is cooked in about a minute. The best way to make water spinach, remember this step, the fried water spinach is bright and green and not black!

There are two reasons why water spinach turns black

First, there is less oil when frying.

Second, water spinach contains iron, which is easy to oxidize when stir-fried, so it is not so green.

It only takes two steps to keep it from going black

1.Before stir-frying, blanch the vegetables, put an appropriate amount of water in the pot, add salt and a little oil, put the water when boiling, and then fry it with cold water after blanching.

2.Stir-fry quickly over high heat, and you can put less vinegar when it comes out of the pan.

Prepare the ingredients:

A handful of water spinach, millet spicy, salt, minced garlic, vegetable oil, vegetarian oyster sauce.

Here's how:

1.Prepare a handful of water spinach and cut it through the middle.

2.Pick water spinach, vegetable stalks can be omitted, wash with water, or use rice water, or add a small spoon of salt to remove pesticide residues.

4.Heat the oil, pour in the minced garlic and stir-fry until fragrant, add a spoonful of vegetarian oyster sauce, then add the water spinach, control the whole process on high heat, stir-fry a few times, and the dish is cooked in about 1 minute.

5.Remove from the heat and start seasoning, add millet spicy rings, add a spoonful of salt and monosodium glutamate to improve freshness, turn on high heat and fry for 10 seconds, then turn off the heat and put it on a plate.

1. Remove the old roots and leaves of the vine and vine vegetables, pick and wash them. 2. Pour an appropriate amount of water into a pot, heat it, blanch the water spinach for 1 to 2 minutes, the stalks for 2 minutes, and the leaves for 1 minute. 3. The key is coming, take out the water spinach and rinse it quickly with cold water, which can prevent the dish from turning black.

4After the garlic fragrance bursts, add the water spinach to the pot, sprinkle an appropriate amount of salt, and stir-fry over high heat for one minute.

Pinch off the rattan and soak it in salted water for a while. Drain the water, heat the oil in a pan, add the green onion, ginger and garlic and stir-fry until fragrant. Put in the rattan rattan vegetables and stir-fry until the rattan rattan, the vegetables are soft, add salt, and season with chicken essence to get out of the pot.

Prepare the ingredients minced garlic, chili peppers, and cleaned rattan rattan vegetables, add oil to the minced garlic and chili peppers, and then put the cleaned rattan vegetables into the pot, add an appropriate amount of salty and fresh light soy sauce, and finally add minced garlic and chicken essence, so that a delicious rattan rattan dish is ready.

Ingredients: 300 grams of rattan rattan.

Excipients: 1 tablespoon oyster sauce, 3 dried chilies, 2 cloves of garlic, 3 grams of salt, 30 grams of vegetable oil.

Method. 1.Soak the vine in water for 30 minutes, then select the leaves, wash them, and drain them.

2.Remove the garlic, cut the slices, and cut the dried chili peppers into thin strips.

3.Heat the oil pan.

4.Add garlic slices and shredded chili peppers and stir-fry until fragrant.

5.Add the rattan vines.

6.Stir-fry until cooked, add an appropriate amount of salt and oyster sauce to taste, then turn off the heat and serve.

Stir-fried rattan muster must be added with garlic to taste. After the oil is hot, add salt, dried chilies, garlic slices, rattan and rattan vegetables in turn, and stir-fry quickly. Tastes great.

Wash well, put the oil hot, put the vegetables, add salt, add the garlic and get out of the pot.

It is necessary to put some garlic foam when stir-frying water spinach, and the type of chili pepper is based on personal preference, fresh, soaked or dried, but only one of them can be put in. It cannot be put at the same time.

1. Rattan generally refers to water rattan.

2. Water rattan is also known as bracken, bamboo leaf cabbage, Tong cabbage, water spinach, native to China, widely cultivated in the south of the Yangtze River, with young stems, young shoots, young leaves as food silver key products of annual herbaceous plants.

3. According to its cultivation method and propagation method, it can be divided into two categories: one is the use of seed propagation, dryland cultivation, called Xiaolai cabbage or dry cabbage, and the common variety is white-flowered Xiaoluocai; The other type is the use of vine vegetative propagation, cultivated in paddy fields or very humid dry land, called Dayong cabbage or water rattan vegetables. Due to its high yield and good quality, it is widely cultivated in Chongqing and other provinces and cities in the Yangtze River Basin.

It prefers high temperature and high humidity climatic conditions and is not tolerant to cold.

5. Suitable for people: people who are on fire, lack of calcium, and constipation.

Prohibited people: people with allergies, spleen and stomach deficiency and cold.

It is not advisable to eat together: cold and raw food. Jane laughs.

1. Rattan is a cold food, sweet and sour, reasonable consumption of cold food has a certain balance and relief effect on the heat generated in the body, and at the same time, eating rattan can also help clean up the excess toxins in the body's intestines, and has a certain protection for the intestines.

2. The mineral content in the composition of rattan is very high, especially calcium, the content can reach 2-3 times that of spinach, which is a good calcium-supplementing vegetable, in addition, the oxalic acid component of rattan is not much, and it has little impact on calcium absorption.

3. Rattan contains protein, starch, vitamins, dietary fiber, calcium, iron, phosphorus and other substances that are beneficial to the human body, proper consumption of rattan can increase the nutrition of the human body, promote the operation and digestion of internal functions, provide a certain amount of energy for the human body, enhance their own physical energy in the process of eating, and improve the resistance to viruses and bacteria.

4. Rattan is cold, enters the large intestine meridian, and the rich cellulose content contained in its composition has a good laxative effect, can promote gastrointestinal peristalsis, speed up the formation and discharge of feces, and is a good food for people with difficulty in defecation, and rattan contains a lot of water, which can increase the water in the stomach and intestines, and improve the symptoms of constipation due to dry stool.

Rattan rattan is also known as water spinach.

Water spinach was originally called bracken, belonging to the spinning flower family, with white trumpet flowers, and the center of its stem is empty, so it is called water spinach. It is widely cultivated in rural areas in southern China. This vegetable is sometimes planted around the farm to supplement the shortage of green fodder.

Water spinach contains protein, fat, sugar, inorganic salts, niacin, carotene, vitamin B1, vitamin B2, vitamin C and other components.

In fact, to put it bluntly, it is a kind of plant, and the Tengteng vegetable I know is a plant that is more similar to the growth of water spinach. As for eating long handsome, then I don't know. Otherwise, I'm all handsome.

There are many sayings, that is, water spinach, you can use the encyclopedia to take a look.

Rattan and rattan vegetables, it is Sichuan that says so, this is a slip of the tongue!! There's nothing to do!!

1 handful of rattan rattan vegetables 2 ways to eat, 10 minutes of fast dish, refreshing and slightly spicy optional, really good for use.

The scientific name of rattan is Cabbage, and it is also known as Tongcai Cabbage, Cabbage, Water Spinach, and Tongcai. Are there people who, like me, are unfamiliar with the scientific name of rattan and rattan? The first time I saw it on a recipe, I went to look up the dictionary, [wèng cài].

I remember, the first time I cooked, the ingredients were rattan vegetables. I honestly followed the recipe and followed the recipe. As a result, the family pouted, and only the grandmother tasted a few bites.

It was a garlic salad with rattan and rattan vegetables, and the chef who wrote the recipe was definitely not a Sichuan chef, and he didn't use a little chili pepper for the whole dish, and I fell into the pit. For Sichuan people, how can you eat without spicy taste? My family is a person with a lot of tastes.

Relatively speaking, I am in our family, and the tastes are relatively broad. I can have a light taste, and I can accept a spicy. Below, I have brought you two recipes of rattan and rattan vegetables, both of which are quick and easy dishes that can be learned and made right.

Now rattan rattan is in season, cheap and affordable, nutritious, just eat more. Add a touch of greenery to your dining table and bring life to life!

Detailed explanation of seasonal kitchen recipe Shimizu rattan and rattan vegetables.

Characteristics of the dish: verdant and eye-catching, refreshing and delicious, and greasy with rice.

Ingredients: 300 grams of rattan rattan.

Condiments]: Shallots, salt, MSG appropriate amount.

[Start making]——

Step 1: Pick and wash the vine and vine vegetables. You can dissolve baking soda in water, soak the rattan vegetables for 5 minutes, and then wash them twice.

Step 2: Pick and wash the shallots and chop the shallots. Green onions are indispensable.

Step 3: Heat the pot, pour boiling water, add rattan and rattan vegetables to cook, add salt and monosodium glutamate to taste. Rattan vine can be eaten when it is broken, it is not easy to cook for a long time, and it will change color and rot, affecting the appearance and taste.

Seasonal kitchen recipe with dried chili fried rattan and rattan vegetables.

Features: Slightly spicy and appetizing, crisp and refreshing, good looking and delicious.

Ingredients: 300 grams of rattan rattan.

Condiments]: vegetable oil, dried chili peppers, salt, appropriate amount of monosodium glutamate.

[Start making]——

Step 1: Pick and wash the vine and vine vegetables. You can dissolve baking soda in water, soak the rattan vegetables for 5 minutes, and then wash them twice.

Step 2: Cut the dried chili peppers into small pieces. The oblique knife cuts the horse's ear, which is more beautiful.

Step 3: Heat the pot, pour in vegetable oil, heat the oil at a temperature of 6, add dried chili peppers and stir-fry until fragrant; Add rattan and rattan and stir-fry until cooked; Add salt and monosodium glutamate to taste. The rattan vine can be eaten when it is broken, and the whole stir-fry process is hot with oil, which can keep the color green and the taste crisp.

Seasonal Kitchen Tips].

1. Rattan and rattan vegetables are cheap and nutritious in season, and they taste better with some lard in the clear soup.

2. Kuaishou dishes are easy to make, saving time and effort and not distreating the mouth and stomach.

Sweet potato vine is a cane that grows on the ground of the plant sweet potato, is a green vegetable that can be eaten by humans, it can supplement rich nutrients for the human body and can ****, but also prevent the three highs, it is especially suitable for stir-frying and eating, but if you want to make the sweet potato vine delicious after frying, there are also certain methods and skills, you can go and see if you want to know more about it.

How to fry sweet potato vines delicious.

Spicy stir-fried sweet potato vines.

1. Sweet potato vine and chili pepper are particularly delicious when fried together, prepare seven or eight red peppers when cooking, and then prepare 500 grams of fresh sweet potato vines, wash and cut the leaves of the sweet potato vines into sections, prepare an appropriate amount of green onion cooking oil and light soy sauce oyster sauce and other seasonings, and cut the prepared red peppers into sections for later use.

2. Put an appropriate amount of cooking oil in the pot and heat it, put in the prepared red pepper, put the green onion after the aroma is fried, and then put the prepared sweet potato vine into the pot and stir-fry quickly, and after the sweet potato vine becomes soft, put in an appropriate amount of light soy sauce and oyster sauce, and then add a small amount of edible salt to taste and continue to stir-fry for three minutes.

Stir-fried bacon with sweet potato vines.

1. Sweet potato vine and bacon are fried together and the taste is also very good, when you do it, you need to put the bacon into the pot in advance, cut it into thin slices after taking it out, and then cut the prepared sweet potato vine into sections after removing the leaves, and after preparing an appropriate amount of garlic to peel, chop it into minced garlic.

2. After putting oil in the wok and heating it, fry the bacon in the pan until it is transparent, then put in the prepared minced garlic, fry the sweet potato vine into the pot quickly after stir-frying, put a small amount of edible salt after it is soft, add an appropriate amount of light soy sauce to taste, continue to stir-fry for 2 3 minutes, and finally put an appropriate amount of chicken essence, and after stir-frying well, it can be eaten directly out of the pot and on the plate.

Today I made a detailed introduction to the practice of sweet potato vines, so that everyone knows how to fry sweet potato vines is the most delicious, and when you want to eat sweet potato vines in the future, you can do these methods introduced above, and you can make particularly delicious fried sweet potato vines, but you must pay attention to stir-frying sweet potato vines over high heat when frying sweet potato vines, only in this way can the sweet potato vines taste good, if you fry them slowly over low heat, they will affect the color and taste after they are fried.

1. Stir-fry rattan vegetables.

Stir-fried rattan is its common practice, when doing it, you need to wash the fresh rattan and cut it into segments, then prepare a head of garlic, chop it into minced garlic after peeling, put an appropriate amount of cooking oil in the wok, fry the minced garlic into the pot after heating, and then put the rattan into the pot and stir-fry it quickly over high heat, put a small amount of edible salt to taste after frying soft, and then fry it for one to two minutes directly out of the pot.

2. Scrambled eggs with rattan vegetables.

Rattan vegetables and eggs are fried together and taste particularly good, when doing it, you need to wash the fresh rattan vegetables and chop them into fine powder, put a small amount of edible salt to mix and marinate, for a while, after it becomes soft, then knock the eggs into the inside and mix thoroughly, put oil in the wok and heat the mixed egg liquid into the pot and fry it into a block.

3. Rattan and tofu soup.

When making rattan vegetable tofu soup, you need to prepare 200 pieces of rattan vegetables to wash it, cut it into segments of 200 pieces of tofu and cut it into pieces, put an appropriate amount of clear soup in the pot, put in the prepared tofu and heat it and boil for another 10 minutes, then put the cut rattan vegetables into the pot, put in the chicken essence, light soy sauce and edible salt, continue to cook for 10 minutes, and after cooking, pour sesame oil out of the pot and eat.

Pumpkin vine salad.

Ingredients: 1 handful of tender pumpkin vines, 2 garlic cloves.

Seasoning: olive oil, salt to taste.

Method: 1. Fold and pick the pumpkin vines, pinch the vine whiskers into sections, clean and filter the water together for later use, and chop the garlic cloves;

2. Boil water, sprinkle a little salt, drop a few drops of oil into the water, blanch the pumpkin vine and put it in a basin;

3. Add minced garlic, salt and olive oil and mix well.

Pumpkin vine with meat foam.

Ingredients: 250 grams of pumpkin vine, 150 grams of fresh pork, 100 grams of red pepper Ingredients: salt, peanut oil, soy sauce, garlic foam, ginger foam, green onion foam, a little egg fried pumpkin vine.

1. Peel off the old stalks of pumpkin vines, peel the skin, fold into sections, and clean them.

2. Two eggs, stir well, put oil in the pot, pour in the eggs, stir-fry quickly, scramble the eggs into small pieces, and hold the eggs.

3. Put oil in the pot, stir-fry a little more than usual, put in the pumpkin vine, pour in the eggs when the stir-fry is half-cooked, add salt, continue to stir-fry for a few minutes, put MSG, and put on a plate.