How to make large leaf vegetables delicious, and how to make large leaf mustard greens delicious?

1. Leafy vegetables made into pork and leafy vegetable dumplings are delicious.

2. Ingredients: Ingredients: flour, pork filling (forewing), leafy vegetables, zucchini.

Ingredients: minced green onion, minced ginger, 1 egg, 1 seasoning, 1 to 2 dried red peppers.

Seasoning: soy sauce, cooking wine, minced ginger, minced green onion, thirteen spice powder, pepper, salt, sesame oil, chicken essence, blending oil (put the ingredients and dried red pepper in the oil and heat it, then remove the ingredients and chili peppers, and let the oil warm).

3. Method: 1. Add water and form a dough with flour, wrap it in plastic wrap for 10 minutes, take it out, knead it for a while, and then wrap it in plastic wrap for later use.

2. Soak the leafy vegetables in salted water for a while, clean them, sit in boiling water in the pot, scald the leafy vegetables with boiling water, remove them and wash them with water, control the excess water, and chop them. A complete list of home-cooked recipes.

3. Add soy sauce, cooking wine, minced ginger, thirteen spice powder, pepper, salt, chicken essence to taste the pork filling, beat it vigorously, and then beat an egg and stir it, at this time, put the blending oil, add a little chopped green onion white, (divide half of the meat filling to the zucchini filling), add the chopped leafy vegetables and mix it into the prepared pork filling, and finally put sesame oil, wild vegetable filling draft, and need to add an appropriate amount of water, stir evenly to wrap it, fourth, the zucchini is cleaned, rubbed into silk with a silk grater, and put a little salt and water, Gently squeeze it again.

5. Add shredded zucchini to the other half of the meat filling, and then add sesame oil and stir evenly when wrapping.

Sixth, the awakened dough is fully kneaded, then divided into small pieces, and then the small pieces of noodles are kneaded, divided into a number of small agents, sprinkled with thin noodles, the small agents are rounded, flattened, and rolled into a thin dumpling skin with a slightly thick edge in the middle with a small rolling pin.

7. Put water in the pot to boil, put a little salt, put the dumplings into the pot and push it with the back of a spoon, and after boiling the pot, point three times of cold water and boil three times, you can take it out and put it on the plate.

4. Finished product display:

It's the easiest, clean it, scald it with boiling water, chop it, make steamed buns with meat, and eat dumplings.

Hometown all year round, the green vegetables at home are not finished, mother-in-law in the yard, planted all kinds of greens, said that they grow a good taste, and eat at ease, among the many vegetables, the more sought-after is the large-leaf mustard, the taste is very tender, and then there is a strong aroma of greens, now pork is so expensive, it is better to eat more of this dish, a few times to fry a plate, much better than meat.

How do you make big-leaf mustard greens delicious? Delicious and nutritious, the easiest way to do it is to add preserved eggs to cook soup together, and I have never been tired of eating a dish that I have been eating since I was a child.

There are many ways to make large-leaf mustard, the most common should be stir-fried, add a little garlic and stir-fry together, but because mustard greens carry a natural bitter taste, so children generally don't like to eat, what should we do at this time? Let me tell you that in fact, when you only need to fry mustard greens, add two magic weapons to them to ensure that the mustard greens are exceptionally fresh and tender, and even children like them.

【Sweet beets】Prepare ingredients: 1 pound of large meat mustard greens, 2 spoons of soy sauce, appropriate amount of salt, 2 spoons of sugar, appropriate amount of cooking oil, 3g of minced garlic

Production steps: 1. Prepare the ingredients, the first thing to do must be to wash carefully, I grow my own because there is no pesticide, so you only need to wash off some soil, if you buy outside, it is best to soak it in salt water for a period of time, so that it can be washed relatively clean.

2. Then drain the mustard greens slightly, cut the leaves twice, and cut the stem part into hob blocks as much as possible, so that it looks good, and it will be more flavorful when fried, and then cut more garlic, the more garlic you fry, the more fragrant the greens.

3. Put the mustard greens directly into the pot and stir-fry them over high heat, noting that the greens must be fried over high heat, so as to keep them fresh and tender. Then put the cooking wine and pepper in the pot, and after stir-frying the aroma, we add sugar and soy sauce, stir-fry well, and then add salt, and wait until the stalks are soft, and the dish is ready.

Stir-fry big-leaf mustard greens with garlic is very delicious, and the method is simple to look at once, first wash the mustard greens and then slice them, boil the oil in the pot, put in the minced garlic and fry until fragrant, directly put in the mustard greens and stir-fry a few times, then add cooking wine and stir-fry until fragrant, then add white sugar and soy sauce, and put a little salt before coming out of the pot.

Big-leaf mustard greens can be boiled with fish heads, cut mustard greens into pieces, fry the fish heads, then put in an appropriate amount of boiling water, add cut mustard greens, add salt to taste after boiling, and the soup boiled out is milky white, delicious and nutritious.

I think the best way to eat mustard greens is to make sauerkraut, first wash and dry the mustard greens, then rub them with salt to soften and marinate for an hour, take a clean container, wipe off the water, put the mustard greens in and pour them into the rice water.

Stir-fry directly in the oil pan and then add the garlic rice, which is very delicious and delicious.

Stir-fry mustard greens. Ingredients: 1-2 mustard greens; 2 cloves of garlic; 2 tbsp butter (lard); 2 tbsp soy sauce; 1 tbsp sugar Preparation.

Garlic peeled and flattened, mustard greens can be washed and cut into large pieces, melt butter in a spare pot, keep the heat high, add garlic and fry until fragrant, immediately add mustard greens, quickly stir-fry for 30s, then add sugar, pour in light soy sauce and continue to stir-fry for about 2min (you can add a little water) to fry vegetables quickly, and you must not wait for the vegetables to be fried soft and rotten.

Snail mustard soup.

Materials. 500g of snails; mustard greens 500g; Salt to taste; Vegetable oil to taste.

Method. Place the snail in the sand and wash the surface of the snail, wash the mustard greens, chop or break the snails and blanch them with water for 1min, pick them up, discard them without opening the lid without re-boiling water, pour in oil, put the snails to boil for 15min and put in the mustard greens, and then cook for 3min after the edible salt mustard changes color and start the pot for 3min to finish

Mustard rice (Wenzhou version).

Materials. 3 cups glutinous rice; Pork belly to taste; 1/2 carrot; Appropriate amount of shiitake mushrooms; Appropriate amount of dried shrimp; 3-4 fresh mustard greens.

Method. Soak the glutinous rice for 3-4 hours, then steam it in a pot and set aside. Dice carrots, shiitake mushrooms, and pork belly.

Remove the leaves of the mustard greens and cut the stems into cubes. After soaking the dried shrimp in old wine, finely chop it. Put oil in the pot, stir-fry the pork belly, then put in the mushrooms, mustard greens, and carrots in turn and stir-fry until the mustard greens are cooked, then add the steamed glutinous rice, and then add the dried shrimp grains after the rice is fried, and add the fried rice after melting the salt and monosodium glutamate with cooking wine

I have a heavy taste, so I go straight to the hot pot.

Ingredients: 250 grams of cabbage.

Excipients: a pinch of salt, 3 grams of aftertaste spices, 1 green onion, 3 cloves of garlic, 3 coriander, 10 grams of starch.

Method: 1. Wash and cut the cabbage into pieces, mince the green onion and garlic;

2. Add 100ml of water to the pot, add cabbage and stir-fry, add green onions, garlic, salt and spices, then cover and cook;

3. Thicken, put on a plate, and sprinkle with coriander when eating.

Preparation of cabbage leaves: steamed celery leaves, cabbage leaf juice, anchovy cabbage, the following is just a list of vegetable leaf juice practices:

Ingredients: 200 grams of rape, 2 grams of salt.

1. Wash the rape leaves, soak them in cold water for half an hour, remove them and chop them for later use.

2. Add about 300 grams of cold water to the pot and bring to a boil.

3. Then put the chopped vegetables in, cover the pot tightly, cook for another 5 minutes, and then turn off the heat.

4. Take out the vegetable leaves, put them in a bowl, press the vegetables with a spoon to extract the juice, add the vegetable soup, adjust the taste with salt, and drink directly.

Large-leaf vegetables are stir-fried and delicious. Cut the washed leafy vegetables into small pieces and store them in a basket for later use. Heat a wok over high heat, add an appropriate amount of peanut oil and salt, and pour in the greens.

Stir-fry over high heat for 4 to 5 minutes, until the leaves are soft and the stems change color, add a small amount of peanut oil to the pan and stir-fry a few times. <

Large-leaf vegetables are stir-fried and delicious. Wash well, cut the washed leafy vegetables into small pieces and put them in the basket for later use. Heat a wok over high heat, add an appropriate amount of peanut oil and salt, and pour in the greens.

Stir-fry over high heat for 4 to 5 minutes, until the leaves are soft and the stems change color, add a small amount of peanut oil to the pan and stir-fry a few times.

Ingredients: 1 pound of leafy vegetables, 3 teaspoons of peanut oil, a little salt.

Separate the stems and leaves of the large-leaved vegetables that have been picked from the vegetable patch. (Freshly picked from the garden, so the rhizomes of the greens will be sticky with mud.) Wash the stems of the greens several times to avoid sand and mud affecting the taste.

This green vegetable is homemade, the stem is particularly tender, and it is easy to break if you are not careful, so be careful when washing) After cleaning the stem, clean the leaves (the leaves are also relatively large and easy to get stained with soil, so wash them separately and wash them cleanly) Cut the cleaned stems and leaves into small pieces with a kitchen knife and put them in the vegetable basket for later use. Heat a wok over high heat, add an appropriate amount of peanut oil and salt to it, and pour the chopped greens into it. Stir-fry the greens over high heat for 4 to 5 minutes, wait until the leaves become soft and the stems change color, then add a small amount of peanut oil to the pot, stir-fry a few times, and a simple and delicious greens can be out of the pot!

Large-leaved vegetables, scientific name dark green cypress, cypress genus of the family Cypressaceae. Perennial herb. The main stem is erect, about 35 cm high, and often roots at the branches.

lateral leaves continuous at the main stem, shingle-like on branchlets, unequal on both sides, 4 5 mm long, 2 mm wide; The upper half of the lateral lobe is semi-rectangular, round-lanceolate, rounded at the base, covering the upper branches, the lower part has marginal hairy micro-toothed teeth, and the upper part of the tooth teeth is sparse; The lower half of the lateral lobes is semi-rectangular, slightly serrate, apex rounded wedge-shaped, base rounded; The middle lobes are short, ovate, round-shaped, marginal, hairy, toothy, acuminate, and mangish. Born in the understory or on acidic rocks in shady ditches.

Dish name: [Chilled vegetable root].

Main ingredients: 2 catties of vegetable root.

Seasoning: 2 tablespoons of cooking oil, 1 tablespoon of salt, 1 handful of chives, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar.

Operation time: about 3 minutes.

Steps: The first step is to peel the roots. Pick a relatively tender root and cut it off, break a little at the opening and tear it down, so that after all the surrounding areas are torn off, then break it off in sections, put it in a plate, and continue to peel it with another one.

The second step is pickling. Once all are peeled, put them in a larger basin, add 1 tablespoon of salt, mix well, and marinate for more than half an hour to kill the moisture inside.

The third step is to squeeze out the water. Half an hour later, grab the pickled root and mix it a few times, you can see that at this time there is already a lot of water analyzed, squeeze out the water with both hands, and put it in the basin.

The fourth step is to ring the oil. Prepare a plate, add 1 handful of chives, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, heat the oil in a pan, and pour the oil over the chopped green onion to bring out the fragrance of the green onion.

Step 5: Mix well. Put the drained root into the scallion oil, stir well, and the cold vegetable root is ready to serve. This dish is very simple to operate and tastes super good, so you might as well give it a try.

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, lettuce, 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, air chong plum cabbage, etc. should be blanched first), and cook quickly.

4.Blanch and bury 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 reduces nutrient loss and is suitable for cooking a variety of leafy greens, such as oilseed rape.

1. Stir-frying: Do not drain the washed vegetables too dry, and leave a certain amount of water. Stir-frying in a hot oil pan with a small amount of oil smoke turns the original moisture into water vapor at high temperatures, which can quickly and evenly cook the vegetables.

If the water is not enough, sprinkle a little water in the middle of the frying according to the situation to maintain a certain humidity, so that the fried vegetables are good-looking and generally remain emerald green.

2. In the case of a large amount of fire in the leaf tray, stir-fry 2 times when the vegetables are poured into the hot oil pan, cover with a lid for about 1 minute, stir-fry 2 times, cover for about 1 minute, and then fry according to the normal method. Personally, I think that the amount of fried vegetables is between 300 and 350g, which is too large, and the pot used by the general family is not big enough, and the fried vegetables are not so delicious, and the color will not look good.

3. Half fried and half blanched: Some green vegetables should not be fried and half blanched, and the effect will be better if they are half fried and half blanched, such as the leaves are large and thin, or they want to taste after blanching. Heat the oil in a pan, stir-fry the garlic until fragrant, add a small amount of light soy sauce and about half a bowl of water, bring to a boil, add greens, stir-fry until cooked, add salt to adjust the flavor.

4. Blanching method: Blanch the vegetables in boiling water, and then make thickening seasoning and pour them on the cooked vegetables.

5. After all the vegetables are fried and tasted, add a small amount of sesame oil and stir well with chopsticks.

6. Sesame oil is rich in vitamin E, and together with vitamin C rich in green vegetables, it can remove spots from the sun to achieve the effect of whitening. If you take the vitamin E pills directly every day, it may cause an overdose and have a bad effect on your health, and a small amount of sesame oil in green vegetables or other vegetables or soups at each meal can avoid the harmful consequences caused by excessive vitamin E intake.