Can you eat peacock stalks?

<> peacock cabbage can also be eaten. Peacock cabbage is a better tastier and better quality lettuce, it has a better taste than bok choy, grows faster than ordinary lettuce, and is easy to harvest, easy to bundle, and resistant to transportation, and also more resistant than oil lettuce.

Delicious. Peacock vegetables are early-ripening, erect and scattered, like peacocks opening the screen.

The growth is fast, the leaf edge is basically not sawtooth, the leaf is long spoon-shaped, poured upright, the leaf surface is smooth, crisp and tender, good quality, can be cold raw food, can also be used for shabu shabu or cooked food; In the late growth stage, the new leaves are slightly embraced, and the cold tolerance is very good, and the whole growth period is about 60 days.

Plants contain a lot of chlorophyll.

and vitamins and other nutrients, regular consumption, is beneficial to human health. Peacock is said to be a new variety of lettuce and oily wheat cabbage, also known as Roman sushi dish, the plant grows upright, the leaves are open, the top is wide and rounded, and the shape resembles a peacock opening. As an edible vegetable, peacock vegetables have a sweet taste and are rich in nutrients, which can be eaten cold, stir-fried or made in soup, and the young leaves can also be used as salads.

Peacock vegetables, also known as Roman sushi dishes, grow upright, with open leaves and a shape similar to peacock openings. The leaves are mostly long ovate or obovate, blue-green in color, broad and rounded at the apex, and the leaf surface and leaf edges are smooth. The plant is hardy and adaptable, and has a sweet, crisp and tender taste, similar to lettuce, lettuce and cabbage.

After the peacock cabbage is washed and blanched, it can be eaten cold with cucumbers and other vegetables, or it can be stir-fried or eaten in soup. In hot pot restaurants and restaurants, peacock dishes can be used as hot pot ingredients or salad ingredients, and they are loved by people for their sweet taste.

1.Clean the peacock cabbage first, then cut it into 4 5 cm long pieces, then add water to the pot, add a spoonful of salt and a few drops of cooking oil after boiling.

Then blanch the peacock cabbage for 30 seconds, then control the water and remove it for later use.

When blanching peacock cabbage, salt is added to remove its greenness.

2.Prepare another head of garlic minced and mix the juice in a bowl: add a spoonful of salt, a spoonful of sugar, and a pinch of pepper.

Add an appropriate amount of oyster sauce, light soy sauce, a spoonful of starch and a pinch of water, stir well and set aside.

3.Add oil to the pot, pour in half of the minced garlic after the oil is hot, pour in the peacock vegetables after stir-frying until fragrant, then pour in the prepared bowl juice, stir-fry evenly and then add the remaining other half of the peacock vegetables, stir-fry evenly again, turn off the heat and remove from the pot.

No matter what leafy greens are fried.

Don't fry it directly, add more blanching and adjusting the bowl juice, which can greatly shorten the frying time, so that the leaves of the vegetables remain green and not black, and there is no water. Because the key to stir-frying green leafy vegetables is the heat and time, the time should be short and the speed should be fast!