What is the best way to make green leafy vegetables?

There are many green leafy vegetables in life, such as spinach, greens, oily lettuce, water spinach, leeks, etc., as long as they are green, they can be called green leafy vegetables. And there are many ways to make them, and different methods will have different tastes. Among them, my favorite is cold salad, filling, and soup, which not only retains the taste of the vegetables themselves, but also tastes very good.

Of course, different recipes have different flavors. For example, you can use chili, garlic, and salad dressing; Fillings include pies, vegetable boxes, and buns; Cooking soup can also be paired with different side dishes, and there is even an iron pot, pressure cooker, and casserole.

1. Cold saladFor green leafy vegetables, my favorite method is cold salad. The advantage of this is that it preserves the taste and nutrition of the dish. Since there is no oil in it, there is no need to worry about gaining weight.

However, there are also precautions for cold salad, some dishes must be blanched in advance, otherwise they will have some flavor, such as celery.

There are many ways to do it, but the most common ones I use are chili oil or minced garlic. Personally, I like spicy food, and when I don't want to cook, I blanch it directly and pour a spoonful of oil on it, which tastes very good. Minced garlic is also a good recipe, and many vegetables can do this.

Of course, if it's the ** stage, it's better to consider the salad.

2. Make fillingAs a northerner, I like to eat all kinds of pasta, if I have to choose a method, I will make green leafy vegetables as filling. For example, buns and pies can be eaten directly as rice, without special cooking or stir-frying.

I don't know what other regions are like, but leeks are generally the majority in the north, such as leek eggs, leek vermicelli, and leek meat, and there is no leek that can't be matched. In terms of practice, such as leek buns, pies, and boxes, they are all good choices. However, there is one thing to note, to make pasta such as dumplings, the leeks should not be cut too large, otherwise it will be very troublesome when wrapping.

In addition, it is best to drizzle oil for filling, which can increase the flavor of the filling on the one hand, and lock in moisture on the other hand.

3. Boiling soup with green leafy vegetables is the best choice. For example, egg soup and seaweed soup can be filled with green leafy vegetables. Greens, spinach, lettuce, lettuce, are all good choices. It is recommended that you use a casserole, and the taste of the stew will be very different from that of an ordinary iron pot.

In fact, the taste is different for everyone, and everyone has different preferences for the practice of green leafy vegetables. Some people like to stir-fry, some people like to cook hot pot, and some people even eat it steamed or made into meatballs. There is no fixed way to eat food, you can eat it however you like, and don't be too restricted.

Personally, I like to stir-fry green leafy vegetables or make garlic green leafy vegetables, this taste is very suitable for me, and it will not damage the nutrition in green leafy vegetables.

Cold. Because this method does not affect the taste of the product easily, and it does not lose nutrients, it is my favorite way to eat it.

Personally, I think the method of stir-frying green leafy vegetables has a very good taste. This not only retains the fragrance of the leafy greens, but also retains the original nutrients of the leafy greens, allowing us to absorb more vitamins and trace elements in the leafy greens, and in doing so, it can also become particularly delicious.

I think the taste of the fried green leafy vegetables is the best, and the dishes that come out of it are particularly delicious and beautiful.

I think the cold leafy greens have the best taste because they keep the greens fresh and crispy. It is very delicious in the mouth and is a summer delicacy.

The most commonly eaten varieties of green leafy vegetables are baby greens, water spinach, fungus, spinach, leeks, chrysanthemum, lettuce, cabbage, garlic sprouts, etcOily lettuce, chrysanthemum brain,Fennel, camellia,Purple-backed geranium, amaranth, etc. As follows:

1. Small greens. Baby greens are a leafy green vegetable, they are adaptable to the environment, they can be sown at any time, and the leaves are tender green when they are first ripe, and then they turn dark green.

2. Water spinach. Water spinach is also a kind of green leafy vegetables, it has a difference from other vegetables, the middle is hollow, the taste is crisp, many people like to eat, generally in summer and autumn to eat the best.

3. Fungus vegetables. The leaves of the fungus are tender and green, and it tastes a little sour, but many people like to eat it.

4. Spinach. The leaves of spinach are green, which is a common green leafy vegetable, and it tastes a little sweet, so you can usually eat spinach cold or with other ingredients.

5. Leeks. Leek is a green leafy vegetable, with a certain degree of drought tolerance and cold tolerance, no matter how harsh the environment can grow normally, it is cultivated in the north and south of China, it can also increase the taste of other foods.

What leafy greens are in season in winter?

1. Spinach. Spinach is the best green vegetable in winter. The leaves of spinach are dark green, the roots are purple-red, and the taste is crisp and slightly sweet. Spinach is a great vegetable for female friends. Spinach is a vegetable that can be eaten by both men and women, young and old.

2. Broccoli.

Broccoli is a dark green vegetable. It can be used for stir-frying, and the cold salad is very good. Broccoli can be used in stir-frying, or chopped up to make pancakes for children.

3. Oily wheat cabbage.

The leaves of the lettuce are emerald green in color and are very slender, making it a vegetable that can be eaten raw. Oily wheat cabbage can be washed and eaten raw, or it can be fried to eat, the taste is crisp and slightly sweet, which is very good.

Fry. This method is mainly to eat the taste of the green leaves themselves, and is suitable for rape, cabbage, cabbage, lettuce, lettuce, etc. Wash the green leaves, cut them into small pieces (as long as possible) and heat the wok with oil.

Once the oil is hot, add the leafy greens and sauté until flavorful. Sauté the garlic. Garlic stir-fry is on the basis of stir-frying, adding garlic wok link, eating the mixed taste of garlic and green vegetables, especially suitable for chrysanthemum wreath, mustard, mustard, fungus, purple cabbage moss, pea seedlings and other green vegetables with special smell.

Heat a frying pan, add garlic (cut into slices or dices) until fragrant, then sauté the greens to taste. Of course, you can also use ginger, peppercorns, fermented black beans, chili peppers, chili paste, and other spices to your liking.

Pour an appropriate amount of oil into a cold pan, add pine nuts, stir-fry over low heat until the fragrance wafts out, put the fried pine nuts into a plate, sprinkle with a little salt, stir evenly and set aside. Many people love to eat spinach, spinach contains oxalic acid, round leaf varieties are particularly abundant, after eating affect the body's absorption of calcium, therefore, when eating this kind of spinach, it is advisable to boil the vegetable water to reduce the oxalic acid content. Blanched spinach, put an appropriate amount of salt, monosodium glutamate, a small amount of sugar, vinegar, sesame oil, add vermicelli or other shredded potatoes, shredded carrots, and other cold salads.

Pour the flour into a basin, add 3 grams of salt, pour half hot water and half warm water into it, pour it slowly, stir while pouring the water, stir until it is flocculent, pour in a little corn oil and knead into a smooth dough. To knead as smooth as possible, put the spinach in boiling water into the pot, blanch, squeeze out the water, and cut off. It's okay to use the so-called "all-purpose seasoning" for seasoning, minced garlic, sesame seeds, chopped green onions, chili noodles, hot oil to boil and splash, then add some soy sauce and salt according to your taste, and then balsamic vinegar.

This heat is just right, don't fry the old will be bitter, add a few points of cooking oil to the pot, open the water into the spinach blanching water for 1 minute, take out the cold water, the purpose of putting oil is to make the spinach more green. Blanching time should not be too long, pour out the water in the pot, add water from the new after cleaning, put in the blanched spinach leaves, add a little salt, turn on high heat to boil the spinach leaves until soft and rotten, then take them out and put them in a bowl, and pour out the water for boiling spinach to let it cool.

The beautiful color of vegetables is usually due to healthy antioxidants, so discoloration also means damage to antioxidants. Therefore, it is necessary to shorten the cooking time for stir-frying green leafy vegetables. When stir-frying choy sum at home, because the stem of choy sum is not easy to cook, we can cover the pot when the choy sum is cooked, and add the same seasoning sauce to fry the choy sum when it is soft, and then turn on the heat and stir-fry the vegetables into the pot after the vegetables are cooked.

After the vegetables are cooked, turn off the low heat, and then add the chicken essence when the pot is finally cooked, so as to maintain the umami of the vegetables. Stir-fry garlic in hot oil, pour in lettuce and stir-fry with some water, and then stir-fry a few times to get out of the pot, and there is still heat when it comes out of the pot, so you don't have to fry too much.

<> usually our habit of stir-frying vegetables is to put salt at the end, while stir-frying leafy greens should be salted first, and then stir-fried. Because salt can lock the loss of moisture inside the vegetables, keep the taste of the vegetables fresh and tender, and will not age. Put the green leafy vegetables into the boiling hot water and blanch them quickly, put a small amount of oil and salt in the pot when blanching to keep the green and taste of the vegetables, then drain the water and stir-fry on high heat.

Everyone is right, add a little salt and oil when blanching, and the speed should be fast when frying, because the vegetables are almost cooked when blanching, so frying is to adjust the taste, there is nothing wrong with it, leeks can be paired with eggs to make fried buns. The noodles are filled with leeks and eggs, fried in oil in a frying pan over low heat, and sprinkled with starch water before cooking, which is very delicious!

Every year, as soon as the peas are on the market, my family stir-fried peas, boiled pea soup and pea bacon sticky rice every once in a while. I didn't eat bacon glutinous rice yesterday, the fresh and sweet glutinous beans with the bacon marinated a year ago, plus the soft and glutinous taste of glutinous rice, it is particularly delicious. It is an indisputable fact that seasonal vegetables are better than out-of-season vegetables.

In the greenhouse, artificially create the local space needed for plant growth, and the plant can grow. However, there is still a difference between manufacturing space and "seasonality".

The best way to do green leafy vegetables is to blanch, blanch the green leafy vegetables until they are 6-7 ripe, then drizzle with your favorite sauce, and then put on the shredded green onions and pour them with hot oil, the taste is tender and crisp, and it is very delicious.

Green leafy vegetables taste best when blanched in hot water and dipped in sauce, of course, this is just my personal opinion, this is also the most commonly used way to eat in my life, directly over hot water, no need to cook too much, and then dip the sauce to eat.

Generally, green leafy vegetables can be made into a ** meal, just blanch and cook them directly, if we usually eat them in our family, then fry seasonal vegetables, so simple.

Stir-fry. This method is mainly eaten by the taste of the green leafy vegetables themselves, and is suitable for rape, bok choy, choy sum, oil lettuce, water spinach, lettuce leaves, etc. Garlic stir-fry is on the basis of stir-frying, adding garlic to the pot, and eating is a mixture of garlic and green leafy vegetables.

Generally, we can stir-fry green leafy vegetables with garlic and oil, so that the taste is very delicious and the nutritional value is also very high, so that you can completely feel the deliciousness of green leafy vegetables.

Green leafy vegetables are a type of vegetables with high nutritional value, such as spinach, celery, lettuce, oily lettuce, watercress, coriander, etc. Here's how to make some of the most commonly eaten leafy greens:

Pig's blood spinach soup: Wash and chop the spinach, blanch it in boiling water, remove it and set aside. Add a small amount of oil to the pot, add the green onion, ginger and garlic to stir-fry until fragrant, add the pig's blood, add water, salt and monosodium glutamate, add the blanched spinach after boiling, and cook for about 2 minutes.

Coriander tofu: Cut the tofu into small pieces, put it in boiling water and cook, remove it and set aside. Wash and chop the coriander, add it to the tofu, add salt, chicken essence, light soy sauce and sesame oil to taste, and stir well.

Stir-fried shredded pork with celery: Cut the lean meat into thin strips and cut the celery into pieces for later use. Add a small amount of oil to the pot, add shredded meat and stir-fry until it changes color, add celery to continue stir-frying, add salt, light soy sauce and cooking wine to taste, and drop a small amount of sesame oil before leaving the pot.

Lettuce salad: Wash the lettuce and cut it into appropriately sized pieces and place in a bowl. Add shredded carrots, green peppers and other vegetables, sprinkle with a pinch of salt and black pepper, drizzle with an appropriate amount of salad dressing, and mix well.

Watercress meat foam: Wash the meat foam and set aside, pick the leaves of the watercress and wash it for later use. Add an appropriate amount of oil to the pot, add the meat foam and stir-fry until it changes color, add the watercress to continue stir-frying, add salt, light soy sauce and cooking wine to taste, and drop a small amount of sesame oil before leaving the pot.

Leafy greens are a very healthy food that contains a lot of vitamins, minerals, and fiber. Not only do they taste delicious and delicious, but they're also perfect for a variety of cooking styles. This article aims to ** what are the leafy greens that you never get tired of eating in your mind, and how to cook them.

Through our research, we found that spinach, mustard greens, water spinach, lettuce, and canola are all very popular leafy greens and can be used to make a variety of delicious dishes.

introduction

Leafy greens are a very healthy food that contains a lot of nutrients and fiber. Not only do they taste delicious and delicious, but they are also suitable for a variety of cooking styles. This article aims to ** what are the leafy greens that you never get tired of eating in your mind, and how to cook them, to help readers better understand leafy greens.

materials and methods

In this paper, we used the method of literature review, review relevant data, and analyze and compare. Information on the historical background, nutritional value, cooking methods and recipes of leafy greens such as spinach, mustard greens, water spinach, lettuce and canola was collected.

results

1.Spinach.

Spinach is a leafy green vegetable rich in iron, vitamin C, and folate, which can be used to make a variety of dishes such as stir-fried spinach, spinach dumplings, etc. When stir-frying spinach, you can add minced garlic, salt, chicken essence and other seasonings, which is fragrant and delicious.

2.Mustard.

Mustard greens are a nutritious leafy greens that contain high amounts of vitamin C and carotene. It can be used to make various dishes such as stir-fried meat with mustard greens, stir-fried tofu with mustard greens, etc. Mustard greens have a bitter taste and can be seasoned with spices such as sugar and vinegar.

3.Water spinach.

Water spinach is a nutritious leafy green vegetable that contains a lot of vitamins A, C and iron. It can be used to make various dishes such as scrambled eggs with water spinach, stir-fried meat with water spinach, etc. Water spinach has a tender taste and is suitable for eating with tofu, eggs, etc.

4.Lettuce.

Lettuce is a nutritious leafy green vegetable that contains a lot of vitamin C and calcium. It can be used to make various dishes such as lettuce salad, scrambled eggs with lettuce, etc. Lettuce has a crisp and tender texture and is suitable for eating with a variety of seasonings and vegetables.

5.Rapeseed.

Canola is a nutritious leafy green vegetable that contains a lot of vitamin C, calcium, and folic acid. It can be used to make a variety of dishes, such as stir-fried pork with rape, stir-fried tofu with rape, etc. The taste of rape is fragrant and delicious, and it is suitable for eating with seasonings such as minced garlic and soy sauce.

conclusion

Spinach, mustard greens, water spinach, lettuce, and canola are all very popular varieties of leafy greens. Not only are they packed with nutrients, but they can also be used to make a variety of delicious dishes. When cooking leafy greens, we can choose from various cooking methods such as stir-frying, boiling, steaming, etc., and mix various seasonings and ingredients according to our tastes and preferences to make delicious dishes that suit our tastes.