How to cook green vegetable pickled rice, the practice of vegetable pickled rice

Preparation of green vegetable rice.

Material. Rice, 2 eggs, and small greens are about 3 taels.

Method. Step 1: Crack the eggs into a bowl, add a pinch of salt, beat well with chopsticks and set aside.

Heat 3 tablespoons of oil in a pan, pour in the egg mixture, and stir the eggs with a spatula until they solidify into egg cubes. Don't fry for too long, just set so that the scrambled eggs are equally tender inside and out, and then remove the eggs from the pan and set aside.

Step 2: Rinse the greens with tap water, then cut the roots into small cubes for later use.

Step 3: Put 2 tablespoons of base oil in the pot, pour in a little chopped green onion and stir-fry until fragrant, then pour in the rice, and stir-fry the rice (it is best to use the rice overnight, so that the water in the rice is not much, and it is easy to fry it).

Step 4: Finally, add the frangipani and diced greens to be used, add appropriate salt and stir-fry for 1 minute, then you can put it in a bowl and eat.

There are four major harms to eating too many vegetables.

Vegetables are rich in vitamins and minerals, and dietary fiber is also abundant. Eating a moderate amount of vegetables can promote intestinal peristalsis, promote bowel movements, provide micronutrients needed by the body, exert antioxidant effects and ensure the normal function of various organs of the human body. However, consuming too many vegetables can cause the following harms.

Spinach, celery, tomatoes, etc. contain more oxalic acid, which combines with calcium in other foods and is easy to form calcium oxalate stones, which is one of the reasons why many women who like to eat vegetarian foods are susceptible to stone disease.

Most vegetables are alkaline foods, and for patients who already have calcium phosphate stones, eating a lot of alkaline foods daily can increase the number of alkaline foods, and it is not easy to pass them out of the body.

Vegetables with high crude fiber content, such as celery and spring shoots, are difficult to digest after eating a large amount, and patients with gastrointestinal diseases should not eat more. Crude fiber is also easy to cause gastric bleeding or esophageal variceal bleeding in patients with liver cirrhosis, which can aggravate the condition.

For pregnant women and children and adolescents during the growth and development period, a large intake of vegetables will hinder the absorption of calcium and zinc in the body, affecting the child's intellectual development and bone growth.

If you eat a lot of vegetables for "dieting" and "satiety", reduce or abstain from eating meat and fish, it will not only affect the body's intake and absorption of essential fatty acids and high-quality protein, resulting in protein malnutrition, but also hinder the absorption of rich nutrients such as calcium, iron and zinc from meat food. Women are especially careful to avoid iron deficiency anemia and calcium deficiency caused by an over-vegetarian diet.

Vegetable pickled rice method one.

Ingredients: vegetables, cold rice (hard ones are preferred), and if there are cold dishes that are suitable for cooking together, it is the best.

Steps: 1. Stir-fry the vegetables in an oil pan and put a little salt or something.

2. Put cold rice and stir-fry slightly.

3. Pour in water and bring to a boil. But because there was leftover soup today, I used the mushroom bone broth as water, poured it into the rice, added a little water, and put the peeled shrimp in it when it was almost ready.

Features: It is relatively light and delicious, and it is best to have leftovers from the previous day like me today, and it is not wasted.

Then cut some pickles and dried radish to accompany the meal, better =

Vegetable pickled rice method two.

Ingredients: 75 grams of taro, 50 grams of shiitake mushrooms, 50 grams of winter bamboo shoots, 50 grams of choy sum, 250 grams of rice.

Seasoning: refined oil, salt, monosodium glutamate, clear soup.

Method: 1Cut the taro, shiitake mushrooms, and winter bamboo shoots into cubes, and change the choy sum to a knife. 2.Heat the pan into the bottom oil, add taro, shiitake mushrooms, and cabbage sum and stir-fry, add soup, rice, salt, monosodium glutamate, and bring to a boil.

Features: Fresh and refreshing.

1. Home-cooked rice.

Material. Ingredients: rice, small greens, shiitake mushrooms, salted meat, chicken essence, cooking wine.

Method. 1. Cut the small green vegetables into sections, and cut the mushrooms and bacon into cubes for later use;

2. Sit on the pot and light the fire and pour in the oil, stir-fry the salted meat and mushrooms for a while, add the small green vegetables and stir-fry, add cooking wine, pour in an appropriate amount of boiling water, put in the rice, add salt and chicken essence to taste after boiling.

2. Pickled duck dish pickled rice.

Material. Cooked duck in sauce, cold rice, green vegetables, salt, chicken essence.

Method. 1.Cooked duck in sauce cut into small pieces. Heat the pan, do not put oil, directly put the sauce duck pieces into the pot and stir-fry over medium-low heat to bring out the oil and fragrance.

2.Add a large bowl of water, bring to a boil and simmer for a few minutes.

3.Add the chopped greens and a small bowl of cold rice, beat the rice with a spatula, add a small amount of salt and chicken essence, and cook for a while before serving.

3. Pickled rice with cured vegetables.

Material. Rice, cabbage, sausages, fresh spicy powder.

Method. 1.Bring the rice to a boil and chop the washed cabbage.

2.Bring to a boil and add the sliced sausages.

3.Add salt, chicken essence and a little fresh and spicy powder to taste.

Pickled rice. Ingredients: 40 grams of shepherd's cabbage or other vegetables, 2 eggs, 200 grams of leftover rice, a pinch of salt, 1 tablespoon of shrimp skin, 2 green onions.

Method] 1. Prepare green onions and shepherd's cabbage first, clean them, cut them into small pieces for later use, and if you don't have shepherd's cabbage, you can prepare your favorite vegetables.

2. Knock the eggs into the bowl and stir well, adding eggs can make the soup more fragrant.

3. Heat the pot, pour in a little oil, pour the chopped green onion into the fried fragrance and pour in three bowls of boiling water to boil, it is recommended to use boiling water.

4. After boiling, add the shepherd's cabbage and bring to a boil.

5. Then pour in the egg liquid and bring to a boil.

6. Put salt to taste, I generally don't like to put MSG, if you like, feel free. Because shrimp skin is added later, it is recommended not to put too much salt.

7. Then add dried shrimp skin to season to increase the umami of the vegetable soup, shrimp skin is the soul of this dish of rice, adding shrimp skin can make you have a great appetite, and adding a little shrimp skin can supplement calcium.

8. Pour in the leftover rice, crush it and mix evenly, then turn off the heat and enjoy beautifully.

Ingredients: Appropriate amount of small green cabbage leaves, a bowl of overnight rice, and an appropriate amount of chopped green onions.

Steps:1Heat the oil, then add the water and bring to a boil; 2.

When the water is boiling, add the rice; 3.Add the rice and boil, add the chopped greens and cook for 4-5 minutes; 4.Finally, add the green onion and a pinch of salt; 5.

Light dishes can be eaten with rice.

Green vegetable pickled rice is to add a little water to stew during the stir-frying process, and you can cook it.

Hello, that green vegetable can be used for fried rice, and that ham sausage can also be fried.

The recipe for pickled rice is as follows:

Main ingredients: rice, green vegetables, 250 grams of chicken breast, shiitake mushrooms, salad oil, salt, warm water.

Step 1: Rinse the chicken breasts and blanch them in warm water to blanch the blood foam, then remove them and wash them again. Put the chicken breast in a small pot, then add the green onion ginger, Sichuan pepper, star anise, pour in the warm water that has no ridge over the chicken breast, bring to a boil and turn to low heat.

Step 2: Cook for about 20 minutes, it's easy to get into it with chopsticks, put a little salt in it, and cook for another 10 minutes to turn off the heat.

Step 3: After cooling, take a piece and tear it into small pieces, put the leftover rice in the microwave oven and heat it, brew the tea in advance, and take the water for the second time with the strongest taste.

Step 4: Sakura Steak Book, add chicken breast, seaweed, a pinch of salt to the rice, pour in green tea, and then pour in a little light soy sauce to eat.

Main ingredients: 100g of sauced duck, 1 large bowl of cold rice, 100g of green vegetables, 1 spoon of Huadiao wine, half a spoon of sugar, 3-4 slices of ginger, half a spoon of salt.

1. Prepare materials.

2. Wash the sauce duck and cut it into pieces, put ginger and green onions, put in 1 spoon of Huadiao, and sprinkle with sugar.

3. Steam in a steamer for 20 minutes.

4. Cut the duck into pieces for later use.

5. Wash the greens.

6. Chop the greens.

7. Prepare 1 bowl of rice.

8. Heat the pot, add 1 teaspoon of oil, add the greens and sauce duck and stir-fry (don't put too much oil).

9. Add an appropriate amount of water to the pot and bring to a boil, then pour in the rice.

10. Add an appropriate amount of salt and cook until the rice spreads and becomes soft.

11. Finished product drawing.

Reading guide]: Rice is the choice of many people's ** period, low calorie and easy to digest, as a staple food is not recommended to eat daily, nutrition is too single, with some meat dishes is the best, how to do it? Check it out!

Green vegetable pickled rice is a kind of food that many people love to eat, and it is easier to digest when soaking rice, and it is good to eat a little when **. The calories are also super low, it is okay as a ** meal, and it can be eaten with some meat food for daily consumption, and the method is also very simple.

Ingredients. Rice, greens.

Accessories. Dried shrimp, carrots, chives, cooking oil, salt, chicken essence.

1.A bowl of rice left overnight.

2.Wash the greens and shred them and set aside.

3.Wash the carrots and shred them and set aside.

4.Soak the dried shrimp in the water and pour it out for later use.

5.Boil the pot dry, pour oil and fry the shallots, add the dried shrimp, carrots and greens to fry and add water, pour the rice into it, add salt and chicken essence.

6.The green vegetable soaking rice is almost ready to cook.

7.Finished product. Delicious, nutritious and simple.

1 bowl (small bowl) of rice (g) 174 kcal, the calorie is very low, compared to a bowl of rice and a bowl of porridge, diluted porridge is a good food, friends with gastrointestinal problems can choose to eat rice during the transition period, and it can also help to discharge the body's garbage. The main component of rice is starch, and the starch is easily soluble in water, and this part of the starch water is not well ground in the stomach and intestines and is directly absorbed through the small intestine, which is easy to cause blood sugar to rise in a short period of time, which is why the same rice, eating porridge is easy to be hungry, and it is not easy to be hungry when eating.

Eating soaking rice is not good for the stomach, but in fact, it is also because the stomach needs food to digest, and the food that helps digestion can digest its own stomach acid well, but it is good to eat soaking rice with other foods. And eating rice regularly is not good for health, it is easy to dilute the gastrointestinal mucus and affect digestion, it is recommended to drink a small amount of soup to moisten the throat while eating.

1. Boil water in a clean and oil-free pot, wait for the water to boil, put the vegetables down in the boiling water and scoop them up. Burning.

2. Then find a clean and oil-free jar ready to fill the kimchi, and let the greens just picked up in boiling water cool for a while, and put them into the dress, which must be sealed without air leakage.

3. Prepare an appropriate amount of unused cold boiled water and an appropriate amount of edible salt in the jar, and the millet pepper should be boiled too green, white vinegar, and then sealed.

4. Ordinary greens can be eaten after soaking in the first half of the hall for about a month.

Chophuhan is a traditional snack that is especially popular in the Gangnam area. The name of the green vegetable is large-leaf green, and the green vegetable is wide. Origin: Sichuan, solid texture, thick leaf stalks, bitter taste, dull thickness, cold resistance, high yield, each plant weight is about.

Jiangsu, Zhejiang and Shanghai call the cabbage greens, small greens, chicken hairy vegetables, the seedlings are small, the texture is soft, the aftertaste is slippery, the bubble is loose, and it is slightly sweet. In the Northeast, it is called rapeseed, small greens, which is an annual herb, a vegetable with stems and leaves, and is dark green in color.

Ingredients: 1 bowl of rice, 2 green vegetables, a pinch of salt.

The steps of how to make the dish pickled rice.

Have all the materials ready.

Wash and chop the greens.

Add an appropriate amount of water to the soup pot.

Pour in the rice and stir well.

Pour a little less oil into the wok and stir-fry the greens for a while, turning off the heat.

The rice pot has been boiled, add the greens and mix well.

Add a pinch of salt and turn off the heat.

Tip: You don't need to cook rice for a long time, it is generally good to boil. Don't use a lot of water, and boil it to a slightly thicker shape.