Vegetable moss is the earliest seasonal dish in spring, what is the specific method of stir fried so

Stir-fried soybeans with vegetable moss is a relatively common family delicacy, the preparation of this dish is relatively simple, and it is suitable for all ages, the specific method is as follows:

To prepare the ingredients, you must first prepare the ingredients, prepare some cabbage, soybeans, garlic, ginger, dried chilies, light soy sauce, pepper, oyster sauce, and salt. <>

After preparing the ingredients, you can start to process the ingredients and wash the cabbage sprouts with water, it is best to soak them in salt water for about 10 minutes, so that you can better remove some insect eggs or pesticides on the surface. Cut the dry vegetables into small pieces, separate the leaves from the stems, and put them on a plate for later use. Wash the prepared soybeans with water in advance, and soak them in water for a few hours, at least soak the soybeans softly, so that the soybeans are easier to cook.

Prepared ginger and garlic, all finely chopped into fungus, dried chili peppers cut into small pieces. <>

After the oil is hot, add minced ginger, minced garlic, and dried chili peppers to the pot, fry the soybeans into the pot after the fragrance, stir-fry them over high heat for about 1 2 minutes, and then add water to the pot, the water should be submerged over the soybeans, and then add an appropriate amount of edible salt and light soy sauce to the pot, and continue to simmer for about 10 minutes after boiling over high heat, at this time the soybeans in the pot have been fully flavored, and the water has basically been dried up. <>

Next, we need to put the prepared mustard stalks into the pot, and stir-fry evenly over high heat, then add the vegetable leaves to the pot, continue to stir-fry a few times, add an appropriate amount of oyster sauce and pepper to the pot, and then fry the greens until soft, add a small amount of edible salt to the pot, and then turn off the heat and remove from the pot after stir-frying evenly. This is a very delicious dish of stir-fried soybeans, and the food made according to this method is salty, fragrant and spicy, and it is also very appetizing.

Heat the oil, add ginger, garlic and chili pepper and stir-fry until fragrant, put the soybeans on medium heat and stir-fry for about one minute, then add water to cover the soybeans, add salt and light soy sauce and simmer for about 10 minutes, so that the soybeans can fully absorb the flavor. Put the cabbage stalks into the pot and stir-fry quickly, then add the cabbage leaves together, add a little oyster sauce and pepper and stir-fry until the cabbage is soft, and then add a little salt.

First of all, the vegetable moss should be washed and cut into suitable sections, then the soybeans should be soaked for a period of time and then taken out, the oil should be boiled, the green onions, ginger and garlic should be added, the lean meat should be added, the garlic moss should be added after stir-frying, the soybeans should be added with salt, oyster sauce, and the light soy sauce is extremely fresh and vinegared, and it will be out of the pot for about 10 minutes.

First blanch the vegetable moss in the water, drain the water, then heat the oil, put the soybeans into the pot and stir-fry, wait until the soybeans change color, then put the vegetable moss into the pot, then pour in a small amount of soy sauce and dark soy sauce, add some salt, and fry until the vegetables change color and can be out of the pot.

Moss is a vegetable in spring and winter.

Moss should be early in the first month (cold garlic) and early in two waters. This kind of variety belongs to the special variety of garlic moss, which is native to Chengdu, Sichuan, with early ripeness, short dormancy period and wide adaptability. Before winter, green garlic grows fast and has a high yield.

After the beginning of spring, the growth rate of regreening is fast, the quality of garlic moss is excellent, the texture is crisp and tender, the white part of the moss is short, and the thickness is uniform at the top and bottom. Generally, it is harvested at the end of March and harvested in early to mid-April, with a yield of 500-700kg of garlic sprouts and 600kg of garlic per mu.

As a seaweed plant, it should be available in all seasons.

Liverworts are algae plants of the Ulvaceae family, also known as sea greens, sea vegetables, moss, etc. It generally grows in mid-tidal rocky marshes. It is found in the coastal areas of China.

The body of bryophytes is erect, tubular hollow or at least hollow at the stalk and edges of the body, and the tubular part is composed of a single layer of cells. The algae are single or branched, cylindrical, and sometimes partially flattened. The cells at the base of the algae give birth to false root filaments, which form a holder downward.

Each cell has a nucleus, a flaky chloroplast, and often one or more protein nuclei. When vegetative reproduction, the algae break off to form new algae. Asexual reproduction is the formation of zoospores with 4 flagella at the apex.

Sexual reproduction is homogamous or heterogamy. There are about 40 species, and about 11 species in China.

Moss is a seaweed that coastal people often take to eat or use as feed, which can be eaten fresh, can also be dried and cooked, and people chop it and grind it finely and mix it into flour to make moss cakes, which not only adds color but also has a unique fragrance. The fibrous content of moss has the effect of detoxifying nicotinoid, which is good for smokers. Moss contains iodine, and tofu contains protein and inorganics, and the two ingredients are cooked together to supplement each other's nutrients.

The dried moss is soaked in water, cut into sections, and stir-fried with minced meat, sugar and vinegar, and it tastes very good.

Aquatic vegetables should be available all year round Go to the grocery market to see it It has the effect of clearing heat and detoxifying It is suitable for eating in summer

Moss is a vegetable in spring and winter. Moss should be early in the first month (cold garlic) and early in two waters.

Moss egg soup is made of soft and hard moss that clears away heat and detoxifies with eggs that moisten the lungs and throat, clear heat and detoxify, and nourish yin and dryness, which can provide rich protein, carbohydrates, minerals and other nutrients for the human body. It has the effect of clearing heat and detoxifying, softening and dispersing knots, moistening the lungs and improving the throat.