How do you make sweet potato leaves delicious? Preparation of sweet potato leaves

Here's how to stir-fry sweet potato leaves:1. Remove the old stems from the sweet potato leaves, clean them and drain them.

2. Heat the oil in a pan and stir-fry the garlic.

3. Add the shrimp paste and stir-fry a few times.

4. Pour in the sweet potato leaves and stir-fry vigorously.

5. The sweet potato leaves can turn color and soften, the shrimp paste is relatively salty, add salt to taste, and then you can get out of the pot.

1. Stir-fry sweet potato leaves with garlic.

Ingredients: 400 grams of sweet potato leaves, 30 grams of garlic, light soy sauce and salt.

Heat the oil in a wok and pour in the garlic, low heat until fragrant, then pour in the sweet potato leaves and stir-fry over high heat.

Wait until the sweet potato leaves are soft and ripe, add salt and light soy sauce and stir-fry well.

2. Garlic sweet potato leaves.

Ingredients: 400 grams of sweet potato leaves, 30 grams of minced garlic, 15 grams of vegetable oil.

Seasoning: salt, rice wine, monosodium glutamate, fresh soup, sesame oil.

Blanch the sweet potato leaves in boiling water, then use cold water, drain the water and then cut into sections.

Put the vegetable oil in the wok and cook it until it is 4 hot, fry the garlic in the lower half until fragrant, and then add the sweet potato leaves and stir-fry a few times.

Add fresh soup, salt and a small amount of rice wine to stir-fry to taste, add monosodium glutamate, sesame oil and the remaining minced garlic and mix well.

3. Spicy stir-fried sweet potato leaves.

Ingredients: sweet potato leaves, small red pepper (chopped), minced garlic, chicken essence, cooked lard, salt.

After the cooked lard is heated in a wok, first stir-fry the chili pepper until fragrant, and then stir-fry the minced garlic until fragrant.

Pour in the sweet potato leaves and stir-fry over high heat until cooked, add salt and chicken essence to adjust the taste.

4. Sweet potato leaves with oyster sauce.

Ingredients: 400 grams of sweet potato leaves, 30 grams of garlic, appropriate amount of red pepper (shredded).

Excipients: corn starch, oyster sauce, rice wine, sugar, salt.

Preparation: Mix 1 2 tablespoons cornstarch and 3 tablespoons water into cornstarch water and set aside.

Add plenty of water, 1 tablespoon of salt and 2 tablespoons of oil to a pot, bring to a boil, add the sweet potato leaves, blanch until the leaves are soft, then drain.

Heat a wok and add 3 tablespoons of oil and sauté the garlic and red pepper over low heat until fragrant.

Pour in 1 cup of water, 3 tablespoons oyster sauce, 1 tablespoon rice wine, 1 3 tablespoons sugar and 1 5 tablespoons salt, bring to a boil and then pour in cornstarch water to thicken the thickening.

Add the sweet potato leaves and stir-fry evenly to serve.

5. Chilled sweet potato leaves.

Ingredients: 1 handful of sweet potato leaves, sesame oil, soy sauce, vinegar, chili oil, ginger juice.

Blanch the sweet potato leaves with boiling water, then drain the water and cut into sections.

Add sesame oil, soy sauce, vinegar, chili oil and ginger juice and other seasonings and mix well.

1. The first step: first pick off the sweet potato leaves, peel off the skin on the upper surface of the stem, fold the stem into segments, clean and set aside, pat the garlic flat and peel, and cut the dried chili pepper into sections for later use.

2. Step 2: Wash the sour bamboo shoots, drain the water, heat the wok, add the sour bamboo shoots and stir-fry, and fry the sour bamboo shoots dry.

3. Step 3: After frying dry, add an appropriate amount of peanut oil and dried chili pepper to stir-fry quickly, stir-fry evenly and set aside.

4. Step 4: Heat the oil in the pan, and after the oil is hot, put the patted garlic into the pan and fry it to make it fragrant.

5. Step 5: After the garlic fragrance comes out, put the washed and picked potato leaves into the pot and stir-fry, and then put a spoonful of cooking wine along the edge of the pot to increase the flavor.

6. Step 6: Fry until the sweet potato leaves are slightly green and soft, then add the fried sour bamboo shoots and stir-fry quickly.

7. Step 7: Finally, add an appropriate amount of salt to taste, stir-fry evenly and then get out of the pot.

8. A fresh and appetizing, moisturizing sweet potato leaf fried sour bamboo shoots is ready, have you learned, isn't it very simple, do it, if you don't understand, you can leave a message in the comment area.

1. If you don't have a plant at home, you can consider getting a branch back and reproducing it yourself, which is simple and easy to use. I can grow a piece all at once. Pinch off the young leaves at the tip of the sweet potato vine. When you get old, it doesn't taste so good.

2.Because I grow it myself, I don't have to worry about too much fertilizer or anything, and I don't have to worry about pesticide residues. (If you don't grow it yourself, some small vegetable farms in some cities also sell it.)

3.Soak in water for about 10 minutes, pick out the leaves that are a little old, and break the leaves into pieces. Wash and drain.

Eat fresh sweet potato leaves as soon as possible, because after a long time, the water is evaporated, and the leaves do not taste so good. You can also blanch the leaves before frying them, but I feel that the two processes will damage its nutrient content.

4.Prepare garlic, and if you like chili peppers, you can add a little red pepper. Because I usually don't dare to eat too spicy, I added a little green pepper to increase the taste. Ginger can also be added, or not added. Wash and dispose of everything for later use.

5.Wash the pot, pour in the cooking oil, until the oil temperature rises, it looks a little shallow, and you can throw in garlic and other ingredients. Add a small amount of salt, or if you don't like to add salt first, you can also wait until it's cooked later. There are no strict standards.

6.Don't turn the heat up too much. Because the healthiest way to eat is not to stir-fry vegetables over high heat, which will easily lead to the loss of vitamin content and nutrients in the dish.

After the garlic is fried, increase the heat a little and throw the washed sweet potato leaves into the pan and stir-fry. Don't stir-fry too many times.

7.It only takes two or three minutes, and the sweet potato leaves in the pot have shrunk to a piece, so if you don't like to add salt first, you can add salt at this time. To taste, you can also add a small amount of sugar. However, you don't need to add too much to other seasonings to ensure its original flavor.

8.At this time, it can be served on a plate. A simple and nutritious vegetable is made. How does it taste? After eating it, you know that it is a bit similar to the feeling of water spinach, but it is softer and glutinous than water spinach, and the taste is really good.