Eating green leafy vegetables is the most healthy, what are the delicious practices of green leafy v

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 put into the pot, add the same seasoning sauce when the choy sum is simmered until it is cooked thoroughly, put the vegetables into the pot and then turn on the heat and stir-fry. 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 green leafy vegetables, the oil temperature should be hot, add some water after adding leafy vegetables, and then stir-fry, the vegetables will not be dry, there will be a taste, this is the secret, other methods are the same.

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. The secret of stir-frying vegetables: first prepare a pot of boiling water, boil it, then add a little salt and oil to blanch the vegetables quickly, pay attention to the blanching time of the greens should not be too long, so as not to fry the taste is not good, and the color is not good-looking.

Stir-fry quickly on high heat, only put salt, put a little sugar in the chicken essence to enhance the freshness, put a few drops of sesame oil out of the pot, the color is beautiful and the taste is fresh.

How to fry green leafy vegetables fresh and tender, my personal reading is: first wash and drain the green leafy vegetables, then put lard in the pot, add green onion and ginger to stir-fry, then turn on the high heat, put in the green leafy vegetables, stir-fry twice, add salt and sugar when it has a slight shrinkage, first put the green leafy vegetables into the boiling hot water to blanch quickly, put a small amount of oil and salt in the pot when blanching, keep the green and taste of the vegetables, and then drain the water, and fry on high heat.

Put oil first, put onions, ginger and garlic to burst the fragrance, and then stir-fry the greens over high heat, the greens will come out with a lot of water in the process of frying, choose whether to put water according to personal preferences, and finally sprinkle salt, remember not to fry for a long time! Out of the pot! Stir-frying itself is a matter of heat, so the induction cooker at home cannot fry vegetables with all the color and flavor.

Either a puddle of water is fried, or it is yellowed and boiled. If you want to fry green leafy vegetables when they are fresh and tender, do not add cold water to stir-fry, and the hard part should be passed in boiling water first, and the stir-fry time should not be long.

Eating green leafy vegetables is really conducive to health, green leafy vegetables also provide a lot of nutrients to the human body, green leafy vegetables can be stir-fried, blanched, made soup and so on, as far as possible to maintain the original taste, can better maintain the nutrients and flavor of vegetables.

1. Spinach. When I watched Popeye as a child, I said that spinach will give people a lot of nutrients, and it is the best vegetable to supplement iron. Many people think that spinach is not delicious, it may be the relationship between the practice, you can use hot water to blanch it gently, and then mix it cold, put some sesame seeds, it looks good and delicious.

2. Small greens. Many people now love to eat green vegetables, which has also prompted green vegetables to become the most popular green leafy vegetables from the original dishes that no one cares about. Small greens can be stir-fried and eaten, with mushrooms, shredded meat, they are all OK, and they can also be used as side dishes such as noodles and rice noodles.

3. Oily wheat cabbage. This is also a popular dish, has become a dish that many women love to order when going out to meet guests, when stir-frying, use minced garlic to enhance the flavor, a little chili, less oil, fried out of refreshing and crisp.

If you have a food foundation, you can learn a healthy home-cooked meal to strengthen it in the short term, and improve it in a few months, learn some common health soups, home-cooked dishes, etc., and the dishes are very complete.

There are several delicious ways to eat green leafy vegetables, which can be eaten steamed, stir-fried, made in soup, made into dumpling filling, and served cold. Common green leafy vegetables are celery, spinach, lettuce, chrysanthemum, etc.

For example, it can be used directly for stir-frying, then it can also be used for shabu-shabu, it can also be used to boil cabbage, and then add the appropriate seasoning, and it can also be stir-fried with eggs or oyster sauce.

You can make stir-fried oil and wheat vegetables, cold lettuce, vegetable salad, mushroom fried rape, stir-fried baby cabbage, which is particularly delicious and goes well with rice.

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.

Eating green leafy vegetables is the most healthy, how should green leafy vegetables be made more nutritious? Personally, I recommend boiling vegetables in broth, which is nutritious and delicious. For example, use bone broth, pork rib soup, chicken broth, duck soup or something, vegetables are easy to cook, don't cook for too long, generally about two minutes.

It is not recommended to boil vegetables in that kind of water, because it is too nutritious to do.

Vegetables are like paper that absorb most of the nutrients in the soup, and no matter what vegetables are in your soup, you won't say no. So when we make the soup, we can add ingredients as needed, such as chicken liver, chicken intestines, beef, kelp, and so on. The vegetables you eat this way are definitely nutritious.

Green vegetables are rich in vitamins and can be roasted, roasted, fried, and mixed. Out of all the cooking methods, I prefer the white roast of Cantonese cuisine. If the greens are staggered, they won't be overcooked, which minimizes nutrient loss.

In addition, greens are sweetened and cooked in boiling ms, which will lead to a water-soluble nutritional value in vegetables and provide nutrition, good health: greens are one of the richest in vitamins and vegetable minerals. If an adult eats 50 grams of green vegetables a day, the human body can meet its needs.

Vitamins, carotene, vitamins (such as vitamin C, folic acid), and minerals (such as potassium) can be dissolved in water, leading to some nutrient loss. But the advantage is that fried vegetables consume less oil than fried vegetables. The kids fried some green vegetables and it was delicious.

They usually eat strong Aibao, add salt, stir well, and then pickle 15 kinds of leafy vegetables, blanch them with water, and then mix them cold. Adding a little vinegar can avoid losing nutrients. In addition, frying leafy greens quickly not only reduces the loss of vitamins, but also promotes the absorption of carotene.

The fried cabbage is stir-fried in a matter of minutes, and the texture is crispy and tender, leafy, nutritious, and delicious.

Spinach is one of the most common vegetables. As a resident of the daily diet, spinach and other green vegetables are produced on a daily basis. Once labeled, pour the excess water into the marilyn container.