What are the delicious green leafy vegetable recipes

Leafy greens are packed with nutrients and make them an excellent food. But many people find leafy greens not tasty. In fact, there are many ways to cook leafy greens, and green vegetables can also make delicious dishes.

Stir-fried or vegetarian sautéed.

Stir-fried or vegetarian stir-fry is one of the easiest cooking methods, suitable for rape, bok choy, choy sum, lettuce lettuce, water spinach, lettuce leaves, etc., a variety of green leafy vegetables, such as stir-fried choy sum. Wash and cut these green leafy vegetables into sections (as long as possible), then heat the oil in a pan, and stir-fry the green leafy vegetables after the oil is hot, and add condiments such as monosodium glutamate or chicken essence, salt or light soy sauce. Stir-fried or vegetarian-fried is mainly eaten with the taste of the leafy greens themselves.

Stir-fry garlic. Garlic stir-fry is on the basis of stir-frying, adding garlic to the pot, that is, hot the pan with oil, after the oil is hot, first put the garlic (sliced or minced) to stir-fry to produce the fragrance, and then put in the green leafy vegetables to fry and season. Chrysanthemum, kale, mustard greens, kale, fungus, seaweed, pea seedlings and other green leafy vegetables with a special smell are particularly suitable for garlic stir-frying, and most other green leafy vegetables can also use this method, eating the mixed taste of garlic and green leafy vegetables, such as fried chrysanthemum with minced garlic.

Of course, it is also okay to use ginger, Sichuan pepper, tempeh, chili pepper, chili sauce, etc. to aggravate the seasoning.

Make the stuffing. Green leafy vegetables are used to make dumplings, ravioli, buns, pies, etc., which is a little more complicated, but the most delicious. Spinach, rape, bok choy, choy sum, lettuce, leeks, lettuce, celery leaves, lettuce leaves, watercress, radish tassels, shallots, and shepherd's cabbage are all suitable for filling.

Make soup. One of the easiest ways to eat green leafy vegetable soup, such as spinach soup, is to make soup. Bring the water to a boil, add oil and salt, ginger, green onions, chicken essence, light soy sauce, and other condiments to taste, add green leafy vegetables (spinach, amaranth, water spinach, etc. should be blanched first), and cook quickly.

It is suitable for a variety of green leafy vegetables such as bok choy, fungus cabbage, choy sum, lettuce, oily wheat cabbage, watercress, lettuce leaves, water spinach, etc.

Of course, there are many other green leafy vegetable recipes, such as vegetable salad, vegetable dipping sauce, cold salad, vegetable stir-fried meat, and many other methods. I won't list them all here.

Asparagus contains a variety of vitamins and trace elements such as iron and manganese, which can supplement many amino acids needed by the human body; It also contains a lot of dietary fiber, which helps to increase appetite and promote digestion. Stir-fried asparagus and cold asparagus are two delicious and convenient green dishes.

1. Stir-fried asparagus meat:

Wash the asparagus, cut it diagonally into small pieces, blanch in boiling water and set aside; Stir-fry the green onion and ginger in a hot oil pan, add the prepared shredded meat, the color of the fried meat is 100 than Anhui, add asparagus, and stir-fry together.

Two: Cold asparagus:

Wash the asparagus, cut it diagonally into small pieces and boil in boiling water for about three minutes; Prepare cold sauce - 2 grams of salt, 2 grams of sugar, 1 gram of oil, 5 grams of chili oil, 3 millet peppers, 3 garlic cloves, etc.; Pour your favorite sauce into the boiled asparagus and mix well.

Fresh asparagus. <>

Stir-fried meat with asparagus. <>

Cold asparagus.

There are many different kinds of green leafy vegetables, and their methods are also different, and here is a recipe for spinach. Remove the roots of the spinach and wash it, chop some chopped green onions, minced garlic and ginger, and prepare a handful of vermicelli and an egg. Heat the oil in a pot, add minced ginger, chopped green onion and Sichuan pepper and stir-fry until fragrant, then pour in an appropriate amount of water.

After the water boils, add the vermicelli, cook until the vermicelli is transparent, add the spinach, boil again, pour in the beaten egg liquid, wait for the egg liquid to set, sprinkle with minced garlic, stir to turn off the heat. The delicious and delicious egg soup with spinach vermicelli is ready.

1.Green leafy vegetables contain more vitamins and minerals, and they are also an important way for the body to obtain dietary fiber.

Common practice: stir-frying: vegetable oil, animal oil.

Vegetable oil is mainly soybean oil or peanut oil, such as oil, lettuce can be fried with vegetable oil.

Animal oil is mainly based on lard, and most of the fried vegetables are more fragrant. For example, kale, cabbage.

Blanching: Generally boiled water is passed through and seasonings are added.

For example, spinach, after it is cooked in boiling water, heat the pot, add some oil and garlic soy sauce, and pour it on top of the dish. It's very tasty, and the dish doesn't get too old.

3.Cold. For example, cucumbers, pat them a few times with a knife, cut them into irregular pieces, add soy sauce, aged vinegar, chili oil, sesame oil coriander, and garlic to mix cold. The fragrance of sesame oil, the crispness of cucumbers, and the flavor of soy sauce are slightly spicy, which is absolutely delicious.

If it is summer, it will be more delicious to put cucumbers in the refrigerator to cool off the heat.

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1.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. Wash the green leafy vegetables and cut them into sections (try to cut them into long sections), then heat the oil in a pan, and then add the green leafy vegetables to stir-fry and season after the oil is hot.

2.Stir-fry garlic. Garlic stir-fry is on the basis of stir-frying, adding garlic to the pot, eating is the mixed taste of garlic and green leafy vegetables, especially suitable for chrysanthemum, kale, mustard greens, fungus vegetables, seaweed moss, pea seedlings and other green leafy vegetables with special smell.

Heat the oil in a pan, add the garlic (sliced or minced) and stir-fry until fragrant, then add the green leafy vegetables and stir-fry to taste. Of course, you can also use ginger, Sichuan peppercorns, tempeh, chili peppers, chili sauce, etc. to aggravate the seasoning according to your preference.

3.Make soup. This is one of the easiest ways to eat, suitable for bok choy, fungus cabbage, choy sum, lettuce, oily wheat cabbage, watercress, lettuce leaves, water spinach, etc.

Bring the water to a boil, add oil and salt, ginger, green onions, chicken essence, light soy sauce, vinegar and other condiments to taste, add green leafy vegetables (spinach, amaranth, water spinach, etc. should be blanched first), and cook quickly.

4.Blanch before mixing. This method is suitable for cooking a variety of leafy greens, the most typical being oyster sauce lettuce, boiled kale, etc.

Bring water to a boil, add the leafy greens and cook and drain. Then, according to your preference, you can mix various sauces and cooking oils such as oil, soy sauce, sesame paste, peanut butter, chili sauce, miso miso, sweet noodle sauce, beef sauce, mushroom sauce, sand tea sauce, hoisin sauce, etc.

5.Steam. Steaming can reduce nutrient loss and is suitable for cooking a variety of leafy greens, such as rapeseed and chrysanthemum.

Wash the leafy greens, put them in a steamer that has already boiled, take them out after steaming until they are soft, drain the water, and mix them with a variety of sauces to eat. To further reduce nutrient loss, you can add corn flour and oat flour when steaming, or chop green leafy vegetables and mix them with a small amount of flour and condiments, knead them into vegetable balls, and then steam them in a drawer to help reduce water loss.

6.Make a salad. This way of eating is suitable for some green leafy vegetables with a light taste, such as lettuce, lettuce, lettuce leaves, bitter chrysanthemum, etc.

It is important to note that salad dressings or Thousand Island dressings are higher in calories because their main ingredient is fat. Eating in small amounts is beneficial and can promote the absorption of nutrients such as carotene and vitamin K, but eating large amounts can lead to excessive fat intake. The Chinese way to eat the corresponding vegetable salad is to mix vegetables raw, but it is also necessary to pay attention to the fact that oil and salt should be less and not more, and condiments without oil and salt such as vinegar, ginger, and chili pepper can be put in an appropriate amount.

1. Remove from the pot and add a little oil, first add the fat meat slices to fry the oil;

2. Add vegetables and seasonings and stir-fry, slightly dripping soy sauce;

3. Add some mushrooms and shrimp, adjust the salt slightly, and fry over high heat until the vegetables are broken.

1. Vegetarian meat roast: When stir-frying vegetarian dishes, slightly mix it with meat oil, and it is better to put some oil residue;

2. The fire should be strong and the oil should be hot. Stir-fry vegetarian dishes should be over high heat, and they can be cut off;

3. It is best to break the dish by hand, which destroys its fibrous tissue to a greater extent and can make it more flavorful;

4. The water must be drained, especially the green vegetables, I like to stir it in the basket before cooking.

5. The amount of vegetables should not be too much, generally 6-8 two vegetables are fried on a plate, and no matter how much, the stove at home is so big, it is difficult to fry well;

6. Put salt after and put it before leaving the pot to keep the moisture of the vegetables as much as possible to make the vegetables tender and delicious;

7. If there is chicken soup or bone broth, don't add a little bit of it, it's fresh;

8. Add some mushrooms and shrimp green leafy vegetables will be more delicious

Green leafy vegetables include spinach, lettuce (bulbous lettuce, loose leaf lettuce, stem lettuce), leeks, toon, celery, cabbage (water spinach), coriander (coriander), rape (greens), fennel, sunflower (fungus), amaranth, leafy camellia, chrysanthemum, camellia, purple-backed geranium, basil (nepeta), chrysanthemum, leaf cabbage, etc. Among them, spinach, lettuce, mustard greens, rape, bracken, amaranth and chrysanthemum belong to popular common vegetables, with a large planting area and a wide range of suitability; Coriander and basil belong to spicy seasoning dishes; Larlum, purple-backed geranium, and chrysanthemum brain are rare vegetables and are planted in a small area; Leaf mustard greens (Sherry ferns) are pickled vegetables; In the past, it was mostly wild vegetables in the field in early spring, but in recent years, the selected large-leaved shepherd's cabbage has been changed from wild to cultivated. Because of its wide adaptability, it is not easy to sprout in spring, high yield, and it used to be used as mussel in April, but due to poor palatability, the planting area is gradually shrinking, and it is difficult to see it in the market at present, and only in some rural areas that belong to the traditional planting areas in the past there are still a very small amount of planting.

Leafy greens can be divided into two main categories according to the temperature requirements. One is the cold and cool, such as rape, celery, leek, lettuce, spinach, coriander, fennel, camellia, chrysanthemum brain, etc., the growth period of their products and organs is suitable for the cool season of spring and autumn, and the cold resistance of the seedling stage is strong, and most of them can be overwintered in the open field in the Yellow River Basin and harvested in batches in the following spring. Among them, spinach, camellia and leeks have strong cold resistance, and seedlings can overwinter in northern China.

The other type is bracken, sunflower, amaranth, purple-backed geranium, etc., which like warmth and have a certain heat resistance, and can be picked in summer.

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Coriander, celery, spinach, water spinach, baby greens, fungus, cabbage, cauliflower, etc.

1. Coriander: The leaves are green, and the coriander will exude a unique aroma.

2. Celery: crisp and tender in taste and high in nutritional value.

3. Spinach: The color is special, the leaves are green, the roots are red, the taste is slightly sweet, and the nutritional value is high.

4. Water spinach: The main stem is hollow, and the taste is crisp and sweet.

5. Small green vegetables: strong adaptability to the environment, the leaves are tender green when they are just ripe, and they will evolve into dark green when they are gradually aging, and the nutrients are very high.

6. Fungus vegetables: The taste is special, with a hint of sweet and sour, rich in dextran and carotene.

7. Cabbage: The leaves are rolled up, the outermost layer is dark green, and the color is lighter the further inside.

8. Cauliflower: The leaves are green, and the fruits are white, light yellow, and light green.

Storage and preservation: Each vegetable has different requirements for temperature and humidity. When storing vegetables, you can choose a thinner plastic bag, put fresh and intact vegetables into the plastic bag, and use a needle to pierce 6 small holes in the bag, and then seal the plastic bag.

Store in the refrigerator at a suitable temperature. Vegetables should be packed into non-toxic and harmless food bags.

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.