How to make it delicious, how to eat it?

-Stir-fried sweet potato leaves]--

Ingredients: Appropriate amount of sweet potato leaves, appropriate amount of garlic, appropriate amount of shallots, appropriate amount of dried chili peppers, and a little black fungus.

Production steps: Step 1: Because the sweet potato leaves are a little old when the frost falls, we choose those tender sweet potato stems, which taste much better than sweet potato leaves.

In order to ensure a crisp taste, we need to remove the outer layer of skin on the tender stem of the sweet potato, which is a bit laborious and patient.

Step 3: The ingredients we need are very simple, use fragrant shallots and cut them into sections, cut the garlic into minced garlic, cut the red pepper into shreds for color matching, and add some dried chili peppers to increase the fragrance.

Step 4: You can eat more black fungus in autumn, soak the black fungus in warm water, then remove the roots and clean it, because the taste of the fungus is also crisp, and it is fried with sweet potato stems, which is particularly delicious.

Step 5: Put a little cooking oil into the pot, heat the oil temperature to 5 percent, and put the prepared ingredients into the prepared head, and simmer the fragrance on low heat.

Step 6: After the fragrance bursts out of the ingredients, add the tender stems of sweet potatoes, black fungus, and shredded red peppers, add a little oyster sauce and salt, and stir-fry on high heat for 1 minute.

Tips: 1. Autumn is the season of sweet potato harvest, frost sweet potatoes are as sweet as honey, after harvesting sweet potatoes, don't throw away the leaves, keep them for stir-frying, respond to the call, refuse to waste food!

2. Sweet potato leaves are nutritious, not worse than the vegetables we spend money to buy, in many places, sweet potato leaves are known as the "queen of vegetables", sweet potato leaves are rich in carotene and other nutrients, which are very good for our eyesight, and friends with myopia can eat more.

Frosted sweet potatoes are as sweet as honey, don't throw them away after harvesting the sweet potato leaves, and stir-fry a plate with fungus, which is particularly delicious! Before and after the frost, this rare vegetable should be eaten quickly, which is nutritious and improves eyesight, and myopia should eat more!

Hurry up and stock up on some red roots, because the price is about to rise!

Red lettuce leaves are an ingredient that we eat more in our lives, this ingredient can be eaten directly stir-fried, and can also be made into cold dishes. Generally, we stir-fry the red leaves, we pick the new tender leaves, then prepare the minced garlic, heat the oil, pour in the red leaves, and then stir-fry for one minute, add a small amount of water, and then stir-fry for about 3 minutes, until the red leaves completely turn dark green, then add salt and you can get out of the pot.

Sichuan is called red lotus leaves, and most of them are called sweet potato leaves and sweet potato leaves.

How to make sweet potato leaves delicious.

1. Fresh sweet potato leaves are the best to make cold dishes, when cooking, you can wash the prepared fresh sweet potato leaves with water, then put water in the pot, add a small amount of edible salt, heat and boil, and then put the fresh sweet potato leaves into boiling water to blanch, take it out after two minutes, and put it in cold water to cool down.

2. Take out the sweet potato leaves after us to remove the water, then cut it into segments, remove the skin of the garlic to make garlic puree, add light soy sauce, balsamic vinegar and sesame oil, ginger juice and other seasonings, make a sauce, pour it directly on the cut sweet potato leaves, mix it with chopsticks, and eat it after being put on a plate.

Tutorial on how to make sweet potato leaves.

1. Stir-fry sweet potato leaves.

Sweet potato leaves can not only be made into cold vegetables, eat it after the Qing Dynasty, the taste is also particularly good, when doing it, you need to wash 500 sweet potato leaves, remove the water, cut into segments, and then prepare a head of garlic, remove the skin and chop it into minced garlic, put cooking oil in the wok, after heating, put the minced garlic into the pot and fry fragrant, and then put in the cut sweet potato leaves to stir-fry quickly, and wait for the sweet potato leaves to become soft, add fresh soup and edible salt and sesame oil and other seasonings to mix evenly and you can get out of the pot.

2. Sweet potato leaf winter melon soup.

When people have diabetes or body edema and stomach dryness and stomach fever and other adverse symptoms, they can also stew soup with sweet potato leaves and winter melon to drink, when doing it, you need to prepare 100 grams of fresh sweet potato leaves, 200 grams of winter melon, after washing the fresh sweet potato leaves, cut into segments of winter melon, remove the melon pulp and melon skin and cut into thick slices, put the two ingredients into the pot together, add an appropriate amount of water to heat, boil for half an hour over low heat, and then add an appropriate amount of sesame oil and a small amount of edible salt to taste, and take it out after adjustment.

Lettuce can be eaten stir-fried.

How to stir-fry the cabbage:

Prepare the main ingredients: 400 grams of lettuce.

Prepare excipients: appropriate amount of garlic, appropriate amount of salt, edible oil.

Amount. 1. Prepare the materials.

2. Pick it up, wash it and set aside.

3. Pat the garlic lightly and chop it.

4. Pour an appropriate amount of oil into the pot, add the chopped garlic and stir-fry until fragrant.

5. Pour in the washed lettuce.

6. Stir-fry over high heat until soft, then add an appropriate amount of salt.

7. Stir-fry evenly and then remove from the pan.

8. The finished product of stir-fried cabbage.

The main value of lettuce:

The Materia Medica is described in this way"The taste is spicy, flat and non-toxic. "The use of lettuce in medicine was first published in the Tang Dynasty's "Dietary Therapy Materia Medica".

Traditional Chinese medicine believes that its sex is flat and pungent and non-toxic, and it is enough to start with the Taiyin and Yang Ming meridians. It can relieve dampness, invigorate blood and stop bleeding, treat epistaxis and malaria.

Jaundice, poor urination, women's belting, menstrual irregularities.

"Dietary Therapy Materia Medica" contains Xiaochao vegetables "good for the five organs, bright ears and eyes, and hot wind."

It makes people light and healthy", "cures five kinds of yellow diseases". "Materia Medica" said that it "mainly breaks blood, stops bleeding, and builds muscles". Compendium of Materia Medica

It is called "stopping fever and malaria, invigorating blood, and flattening the stomach".

But in fact, lettuce is a special fresh vegetable, because its fiber is thicker, the entrance is not delicate, the common way to eat in Sichuan and other places is to cook with rice soup, plus taro to increase the smooth taste, is a unique flavor of the dish.

The above content referenceEncyclopedia - Lettuce

Here's how to make the flour:

The materials needed are: Ingredients: 150 grams of dried vetch flour, 200 grams of leeks, vegetable oil, salt, 5 grams of light soy sauce, 5 grams of ginger, and 1 gram of chicken essence.

1. Soak the dried vetch powder in boiling water to soften, it is best to add a spoonful of salt to soak together, so that you can soak it quickly, save time, scoop it up and cool it, you can add a little vegetable oil and mix it evenly to prevent it from sticking, wash and cut the leeks into sections, drain the water, and mince the ginger, (if you love chili peppers, you can add spicy skin or green chili peppers).

2. Heat the pan with cold oil, boil the oil to 8 hot, burst the fragrance of the minced ginger, add the powder and stir-fry evenly to produce the fragrance.

3. Add salt and stir-fry evenly, so that adding salt in advance can make the flour very flavorful, and the leeks in the back are not easy to soften, add a little chicken essence and stir-fry evenly to taste, and the leeks in the back are not easy to soften.

4. Fry until the leeks are broken, then turn off the heat and put them out of the pot, the leeks are fresh and tender, the powder is flavorful, the leeks are fragrant, and it is just right to eat in spring.

Vetch flour

Lotus flour is a vermicelli product of red vetch, (red vetch is also known as sweet potato). It is mainly produced in hilly places, and some plain areas in China are also planted with red vetch, but places with low mountains, flat land, mild climate, abundant rainfall, long frost-free period and four distinct seasons are more conducive to producing high-quality red vetch.

It has the characteristics of crystal clear, refreshing, strong flexibility, uniform strip shape, and continuous cooking for a long time, and is a good raw material for hot pot, cold dressing, fried noodles, soup dishes, braised dishes and other dishes.

Garlic Powder:Ingredients: 150g sweet potato, appropriate amount of oil, appropriate amount of salt, 200g of water, appropriate amount of garlic sprouts, appropriate amount of oyster sauce.

1. Prepare the flour and garlic sprouts.

2. Add water to the flour to dissolve.

3. Finely chop the garlic sprouts.

4. Heat the oil in the pan.

5. Fry both sides with flour.

6. Take out and cut into pieces.

7. Put a small amount of oil in the pot and add garlic sprouts.

8. Add the flour cubes and put an appropriate amount of salt.

9. Add a small amount of water and boil the oyster sauce.

10. Put garlic sprout leaves.

11. Stir-fry well.

12. a finished product.

Ingredients: Sweet potato flour to taste.

One egg. Salt, soy sauce, salad oil, garlic, appropriate amount of cloves.

Pepper to taste.

Preparation of braised pork flour.

Sweet potato flour, add egg salt, add water, mix thoroughly.

This ** should be baked into a cake.

This is the last step, add a little oil to the pan, add the ginger, garlic head, and then bring in the chopped flour cubes. Add some soy sauce in water. Stir-fry together in a pan.

Scrambled eggs with vetch flour.

Ingredients: eggs. 100g

100g of auxiliary oil.

2g salt, 2g chicken essence.

2g step. 1.Add some of the flour to a bowl.

2.Add some water to the flour and stir well.

3.Put the eggs in the liquid flour.

4.Mix the eggs with the liquid flour well.

5.Put oil in a pan, add the mixture of eggs and flour, add salt, chicken essence and stir-fry them.

6.After frying, it is ready to eat.

Celery mixed with flour.

Details of materials. Ingredients: celery (150 grams), vetch flour (100 grams).

Excipients: corn oil (20 grams), homemade oil and spicy seeds (10 grams), garlic paste (appropriate amount), sugar (1 tablespoon), refined salt (10 grams), chicken essence (5 grams), vinegar (2 tablespoons).

Duration: 25 minutes.

Heat: steps to prepare.

1.Prepare 150 grams of celery and 100 grams of vernaria.

2.Soak the flour in boiling water for 15 minutes, soak it soft or boil, be careful not to cook too soft, and then soak it in cold water, because it is more chewy and delicious.

3.Soak the celery in salt water for 10 minutes to remove pesticide residues and rinse repeatedly with running water.

4.Cut the celery into long pieces like this and set aside.

5.Bring water to a boil in a pot and add a little salt.

6.Add the celery segments and cook for about 5 minutes.

7.After five minutes of cooking, the celery is cooked and darkens in color.

8.Soak the cooked celery in cold water to remove the bitterness.

9.Remove the celery and drain the water and set aside.

10.Place the soaked vermicelli in a basin. Because the vermicelli is thick and not easy to taste, add a little salt and prepared seasoning to taste, and then mix well.

11.Add the prepared celery and mix well.

12.Heat the pan with cooked oil.

13.Wait until the oil boils, pour the hot oil on the dish, add the homemade oil and chili pounded garlic, salt, chicken essence, vinegar, and a little sugar and mix well.

2.Add water to the flour and dissolve.

3.Finely chop the garlic sprouts.

4.Heat the oil in a pan.

5.Add flour and fry on both sides.

6.Remove and cut into cubes.

7.Put a small amount of oil in the pot and add the garlic sprouts.

8.Add the flour cubes and add an appropriate amount of salt.

9.Add a small amount of water and boil and add oyster sauce.

10.Put garlic sprout leaves.

11.Stir-fry well and remove from the pan.

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Ingredients: 100 grams of pure sweet potato starch.

Water 230 grams.

Oil to taste. Salt in small amounts.

Finely chopped green onion and minced garlic a little more.

Preparation of the flour.

Add real pure sweet potato starch to water, stir evenly, and put it into the pot without precipitation Step 1 Put a small amount of oil in a non-stick pan, medium and low heat (130 degrees Celsius for induction cooker), pour in starch water, stir slowly with chopsticks to avoid precipitation, and stop stirring when the middle begins to solidify, you can slowly shake the pot, and after frying on one side, turn over and continue to fry, it will become very good-looking The practice of the flour Step 2

Fry the flour, cut it into small pieces with a knife, dip the knife in water to prevent sticking every time you cut it, carefully return to the pot and fry it with oil after cutting, and then add the seasoning, which is very fragrant Step 3

Add different seasonings to different tastes.

Fry it and add seasonings to make it delicious. Fry the flour, cut it into small pieces with a knife, dip the knife in water to prevent sticking every time you cut it, carefully return to the pot and fry it with oil after cutting, and then add the seasoning, which is very fragrant.

Be sure to handle it cleanly and full of grinding

The minced meat, green beans, carrots, and potatoes are fried together. Here's how:

Ingredients: 300 grams of noodles, 1 small handful of green beans, half a carrot, 200 grams of pork belly, 1 small potato, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of oil, appropriate amount of water.

Production steps: 1. Cut green beans and carrots into cubes, and soak the potatoes in water after dicing, otherwise they will turn black. Chop the pork belly into minced meat.

2. Stir-fry the minced meat first. Heat the meat in a pan and pour a little oil, then pour the minced meat into the pan and stir-fry.

3. Then pour in the cooking wine and stir-fry evenly, then pour in the light soy sauce and stir-fry until the minced meat is colored, and put out the fried minced meat for later use.

4. Stir-fry vegetables. Restart the pot, pour a little oil into the pot, pour all the vegetables into the pot, fry until the green beans turn green, sprinkle a little water, cover the pot and simmer for 2 minutes.

5. Mix minced meat and vegetables. Pour the minced meat into the pot, stir the ingredients evenly, add an appropriate amount of salt to taste, stir-fry well, turn off the heat, and the seeds are fried.

6. Boil noodles. Bring a pot of boiling water, add 1 teaspoon of salt and a little oil to the pot when the water is boiling, and then put the noodles in the pot to cook.

7. Remove the noodles with a colander, drain and put them in a bowl.

8. Cover the noodles with the minced meat and potatoes that have just been fried, cover more of the ingredients you like, and put more noodles for the noodles you like to eat.

9. Finished product drawing.

Lotus flour is a vermicelli product of red vetch. It is mainly produced in hilly places, and it is also planted in some areas of China, but places with low mountains, mild climate, abundant rainfall, long frost-free period and four distinct seasons are more conducive to producing high-quality red vetch. The flour is made from taro.

After the taro is boiled, scoop up the water and drain it, peel the skin, put the taro in a large basin with flour, add a large amount of flour and a small amount of glutinous rice flour, and finally stir it to be early.

The flour is made through four processes, and the high-quality red flour is selected and peeled, grinded, made into strips, and dried to make the finished flour. It has the characteristics of crystal clear, refreshing, strong flexibility, uniform strip shape, and continuous cooking for a long time, and is a good raw material for hot pot, cold salad, fried powder, soup and vegetable enlightenment, braised and other dishes.

Preparation of the flour. 1. Ingredients: 150 grams of pork, 150 grams of sweet potato flour, 200 grams of sauerkraut, 15 grams of egg white, 3 spicy millet, 3 cloves of garlic, 1 shallot. Excipients: 1/2 tablespoon dark soy sauce, 1 tablespoon light soy sauce.

2. Shred the leg meat after the pig, add light soy sauce, dark soy sauce, egg white, cooking oil, and mix well.

3. Blanch the flour in boiling water, turn off the heat and simmer for 5 minutes, then remove it.

4. Cut the sauerkraut into small pieces.

5. Heat the oil in the pan, add the minced garlic, the millet is spicy and fragrant, and the sauerkraut is stir-fried.

6. Pour in the flour and stir-fry over low heat until the oil is evenly coated on the flour.

7. Pour in light soy sauce and water, cover and simmer for 1 minute.