How to eat Jixian wild vegetables and dried vegetables?

Cold salad is a home-cooked dish, let's take a look at the steps.

Ingredients: hot boiled water, 1 gram of salt, 15 grams of rice vinegar, gram of chicken essence.

2. Filter the soaked vegetable core and wolfberry to remove the water, and put it in a bowl for later use;

3. Take 1 minute to adjust the sauce (20 grams of sesame oil, 1 gram of salt, 15 grams of rice vinegar, and chicken essence), pour the sauce on the dish, mix well with chopsticks, and you can eat.

Tips: 1. Please buy clean and hygienic dried vegetable cores, it is recommended to buy branded ones;

2. The water in the kimchi core must be piping hot, so that it can be soaked and fragrant;

3. The vegetable core is very absorbent, so you can put more sesame oil;

4. This vegetable core is used to put soup to drink, it is particularly fragrant, and it should be found at the counters of major supermarkets selling dry goods.

Evergreen vegetables are rich in nutrients, all of which are nutrients needed by the human body, especially the content of trace elements calcium and iron, vitamin C and carotene and other substances is relatively high, these nutrient species are easy to be absorbed and utilized, and can promote the regeneration and metabolism of immune cells, and can protect the epithelial tissue of the human body, can nourish the skin, and delay aging.

Wannian green dried vegetables are mainly used to make cold vegetables, after soaking in water, take out and squeeze out the water for later use, chop the garlic, chop the chili peppers, and then put the salt seasoning together and pour it on the Wannian Qing and stir evenly to eat.

Summary. Hello, the dried vegetables can be refrigerated and frozen: if there is no ready-made fresh-keeping box or sealed jar at home, you can also put the dried vegetables in a plastic bag and tie them tightly and put them in the freezer for about half a year.

Hello, the dried vegetables can be refrigerated, frozen and preserved: if there is no ready-made fresh-keeping box or sealed jar at home, you can also put the dried vegetables into a plastic bag and tie it tightly, put it in the freezer, and it can be placed for about half a year.

Does this keep the vegetables green?

1 Dried vegetables can be stored in sealed pickle jars. Putting dried vegetables in an airtight jar can isolate the air in this stimulus and prevent the dried vegetables from getting damp and moldy. At the same time, remember to store the jar of lead and dried vegetables in a cool and ventilated place.

2. Dried vegetables can be sealed in a plastic bag and stored at room temperature. In fact, when pickling and drying dried vegetables, they can be stored at room temperature, provided that they are sealed in a bag. In this way, Moriyama will prevent air from entering and prevent the dried vegetables from becoming damp and insects from becoming moldy.

3. Dried vegetables can be packed in plastic bags and stored in the refrigerator. Dried vegetables contain more salt and generally do not spoil, so they can be better stored in the refrigerator. Putting dried vegetables in a bag and putting them in the refrigerator can not only maintain the color of the dried vegetables, but also prolong the storage time.

Can you keep the vegetables green in this way, and only 3 or 4 days will keep the vegetables green.

First, the bamboo row is evergreen.

Ingredients: Wan Nianqing.

Excipients: 1 tael of ginkgo seeds, 2 taels of pickled green peppers, 1 tael of shredded meat, 2 taels of mung bean sprouts, 1 tael of shiitake mushrooms, 4 pieces of spring roll skin.

Seasoning: 1 gram of salt, 2 grams of chicken essence, 2 grams of cooking wine.

Method: First soak the evergreen in boiling water for later use, roll the shredded meat, the mung bean sprouts that have been boiled in water, and the shredded mushrooms with spring roll skin into strips and fry them in the oil pan until golden brown and take them out.

Key points:1Evergreen must be soaked in boiling water for more than 15 minutes in order to make Evergreen fully swell and taste better.

2.When frying evergreen, the oil must be less, one or two hundred thousand years of green at most no more than 3 grams, so that the fried evergreen wild vegetables have a strong flavor and a green color.

Second, the golden hook is evergreen.

Ingredients: 1 small bowl of evergreen, accessories: 1 small handful of sea rice, ginger paste, salt, sugar, sesame oil, appropriate amount of chicken essence, steps:

1. Wash it with water a few times, soak it for half an hour, then take it out, and gently squeeze out the water.

2. Rinse off the floating dust and soak for 10 minutes.

3. After the water boils, pour in the soaked evergreen and sea rice, and immediately turn off the heat and blanch for half a minute. Quickly remove the slightly controlled dry water, use chopsticks to disperse to remove the heat, and it is best to cool down from cold water.

4. Add other seasonings and mix well.

3. Fry evergreen.

Ingredients: 100 grams of evergreen, 40 grams of shiitake mushrooms (fresh), 40 grams of winter bamboo shoots, seasoning: 2 grams of salt, 2 grams of monosodium glutamate, 1 gram of white sugar, 1 gram of cooking wine, 60 grams of peanut oil, steps:

1.Wash and drain after using cold water to raise your hair. Shuifa shiitake mushrooms and cooked winter bamboo shoots are cut into thin strips.

2.Heat the wok, put in 50 grams of cooked peanut oil, burn until it is hot, put in refined salt, then fry the shredded bamboo shoots and shredded mushrooms, and finally add the green stir-fry and add 75 grams of fresh soup, sugar, monosodium glutamate, cooking wine, burn until the soup is thick, pour on the cooked peanut oil and put it on the plate.

There seem to be many kinds of evergreen, and only a few can be eaten. Generally, wild vegetables can be eaten cold, but some are more bitter and need to be scalded with boiling water.