How to make a good taste trick of cold moss, how to make cabbage moss cold and delicious

1. First of all, pick the fresh moss bought from the market, remove the moss roots, and then wash it with water.

2. Peel and cut the chives into minced chives, and peel and cut the ginger pieces into minced ginger.

3. Wash the meat with water, cut it into shreds, or cut it into slices, for later use.

4. Now it's ready, put a little peanut oil in the pot, and after the oil is hot, put shredded meat and start stir-frying.

5. Then add chives, minced ginger and peppercorn powder in turn.

6. When the shredded pork, minced chives and minced ginger are fragrant, add the moss and start stir-frying.

7. Wait until there is a little vegetable soup in the pot until there is a little vegetable soup in the pot, and then add monosodium glutamate and chicken essence out of the pot.

Materials. Ingredients: 400 grams of green cabbage and moss, 3 garlic cloves.

Ingredients: 1 tablespoon of cooking oil, 5 grams of salt, 10 ml of sesame oil, 10 grams of hot fried fairy dew.

Preparation of salad.

After cleaning the green cabbage moss, control the water, peel the garlic cloves and cut them into minced pieces.

After adding water to a pot and bringing to a boil, add the greens and moss to the water.

Add a pinch of salt and cooking oil to keep the greens green.

Cook for about 2 minutes until the dish is cooked.

Remove the vegetable moss and put it on a plate, add minced garlic, sesame oil, salt, and stir-fried fairy dew and mix well and eat.

Wash the moss, boil a pot of water to moisten it, and then mix it with all kinds of spices you like.

Hot and sour cabbage moss is delicious. Select tender, unflowered cabbage moss, tear off the rough skin, remove the old leaves, and clean it; Ginger and garlic minced; Finely chop the green onions. Put the pot on the hot fire, put boiling water to boil, put the cabbage moss into the blanching water, boil until it is broken, just cooked and take it out, it is difficult to open and cool, cut it into 1 cm long segments after finishing, and squeeze out too much water.

Put the cabbage moss into a pot, add refined salt, minced ginger and garlic, soy sauce, vinegar, sugar, monosodium glutamate, chili oil, chopped green onion, and sesame oil and mix well. Serve as a dish.

Cabbage moss is the moss that the baby cabbage pulls out of the core of the cabbage in the spring, and the tip of the moss is pinched and eaten. The color of the cabbage is emerald green, fresh and delicate, the effect is the same as the Chinese cabbage, the spring health must eat more green vegetables, it is also one of the important vegetable varieties during the autumn and winter, it is cultivated all over the country, especially in Hunan, Hubei, Anhui, Jiangsu, Zhejiang, Jiangxi and other places. Generally, it is sown in autumn and marketed in early winter, and is fed on young moss.

The main varieties in production are:

Early moss 30. This is a very early maturing variety of cabbage moss, and it has a very strong moss pumping power and a high yield. 30 days after sowing can be harvested moss on the market, more than 10 side mosses per plant, dark green leaves, white moss stalks slightly green, strong commerciality, suitable for consumption all over the country, disease resistance and high yield, the general yield per mu is about 2500 kg.

Early moss 40. This is the purest and softest variety. About 40 days after sowing, the leaves are light green, the moss stem is white, stout, good commerciality, disease resistance and high yield, and the general yield per mu is about 2000 kg.

Early moss 50. This is a medium-late ripening variety of cabbage moss. 50-55 days after sowing, the leaves are dark green, the moss stem is white, the disease resistance is strong, the yield is high, and the yield per mu is generally about 2000 kg.

Yellow moss 30. This is an extremely early maturing variety of cabbage moss. 25-30 days after sowing, the leaves are yellow-green, soft, white moss, weak growth, medium disease resistance, and the yield per mu is about 1500 kg.

The moss is made into a spicy stir-fried moss and is delicious. The preparation of spicy stir-fried moss is as follows:

Ingredients: 400 grams of moss.

Excipients: 15 grams of pork, 6 grams of dried chili peppers, 4 grams of green onions, 3 grams of salt, 5 grams of light soy sauce, 3 grams of chicken essence, 5 grams of oil.

1. Wash the moss and cut it into sections, cut the dried chili peppers into sections, cut the green onions into oblique sections, and cut the pork into strips.

2. Put oil in the pot, heat it, add chopped green onions and stir-fry until fragrant.

3. Add the pork strips and stir-fry until the color of the pork becomes lighter.

4. Add dried chili peppers, stir-fry a few times, add salt and light soy sauce, and stir-fry evenly.

5. Add the moss, stir-fry over medium heat, stir-fry until the moss becomes soft, add the chicken essence and mix well.

6. Remove from the pot and put on a plate, and the spicy stir-fried moss can be made.

<>1. Spare ingredients: appropriate amount of beetroot moss, 2 cloves of garlic, 1 teaspoon of sugar, a little white vinegar, a little salt;

2. Prepare an appropriate amount of beetroot moss, start from the flower with your fingers, pinch it into a long section, if you can't pinch it, you need to break it off and remove the skin, and carefully clean the pinched beetroot moss;

3. Control the water and set aside, pat the garlic with a knife, peel the skin and cut it into garlic cloves, prepare all the ingredients, you can start stir-frying, put the wok on the fire to heat, put in a little cooking oil, and burn until it is warm;

4. Put the chopped garlic cloves into the pot, simmer over low heat, put the pinched beetroot moss into the pot, add a little water and stir-fry, add a little sugar to enhance the freshness, and stir-fry evenly;

5. When you see that the beetroot moss is fried until it is about to break, add a little salt to taste, and at the same time add a little vinegar to the whole circle, stir-fry evenly, so that the beetroot moss can absorb the flavor;

6. After the red cabbage moss is fried, you can turn off the heat, add a little chicken essence to enhance the flavor, stir-fry well, put it on a plate and serve it on the table.