Can mustard greens be fried directly, and how to fry mustard greens deliciously

It is recommended to blanch before stir-frying.

Capsule, is one of the cruciferous plants, belongs to a kind of drug homology food, has high nutritional value and edible value, moderate consumption has a certain diuretic, hemostasis, bright eyes and other effects, has certain benefits to human health, deeply loved and welcomed by people.

It is generally recommended to blanch before frying the shepherd's cabbage, because the shepherd's cabbage contains a large amount of oxalic acid, and the oxalic acid is easy to affect the absorption of calcium after entering the human body, which is not conducive to the health of the human body.

Blanch the mustard greens for 2 minutes.

About 1 minute.

Under normal circumstances, when the shepherd's cabbage is blanched, the water needs to be boiled first, and then it can be put in, and the time should not be too long, otherwise it is easy to cause the shepherd's cabbage to become old, which will lead to the loss of the nutritional value of the shepherd's cabbage and the aging of the shepherd's cabbage, so it is generally recommended to pour it in and blanch it for about 1 minute after the water is boiled.

3 What is not suitable for people to eat shepherd's cabbage?

Under normal circumstances, there is no special food contraindication for people, because it is also a kind of medicinal materials, but some people need to pay attention to the amount of consumption when eating camellia, as follows:

Patients with loose stools. Capsule, which contains a large amount of crude fiber, can enhance the peristalsis of the gastrointestinal tract after eating, and has the effect of promoting defecation to a certain extent.

The frail. Capsule's cabbage is a kind of cool food, excessive consumption is easy to aggravate the cold in the human body, and the stomach and intestines of the weak are relatively weak, and excessive consumption is easy to pose a threat to their health.

People who are prone to allergies.

For people who are prone to allergies, especially for people who are prone to allergies to shepherd's cabbage, it is easy to induce allergic symptoms after eating shepherd's cabbage, which may lead to symptoms such as rash and itching, which will cause harm to human health.

4 How to fry the shepherd's cabbage is not bitter.

Ingredients: Capsule, winter bamboo shoots, tofu, egg, minced pork, salad oil, salt, green onion, ginger, starch, sesame oil.

Method: 1. Wash the shepherd's cabbage first, blanch and cut it for later use.

2. Wash and dice the winter bamboo shoots, wash and dice the tofu.

3. Then heat oil in a wok, add ginger slices and stir-fry until fragrant, then add minced pork and stir-fry until broken.

4. Add the diced bamboo shoots and stir-fry for about one minute.

5. After that, add the chopped shepherd's cabbage and stir-fry evenly, and then add an appropriate amount of water.

6. After the water boils, add diced tofu, pour in water starch after boiling, and then pour in the beaten egg liquid and stir well after the soup is viscous.

7. Finally, after boiling, sprinkle in chopped green onion and add a little salt and sesame oil.

Mustard greens are a crunchy ingredient, and good mustard greens can not only be eaten directly, but also used to make a large number of high-quality pickled vegetables and mustards. People who eat mustard regularly will know that mustard greens are a slightly bitter vegetable, and what should we do about the bitter taste in mustard greens?

How to fry mustard greens is not bitter.

If you are not used to eating mustard greens, you will find the bitterness of mustard greens a little unacceptable, and even hate eating mustard greens because of this. Ordinary mustard greens have a bit of bitterness, and the taste itself cannot be changed, but you can use some tips to remove the bitterness when cooking mustard greens. The method is to first put the mustard greens into boiling water and boil them, then take them out and put them in an oil pan to fry, then add salt, and finally add a little sugar.

Remember not to add too much sugar, otherwise it will affect the taste of the mustard greens themselves. Follow the above method to reduce the bitterness of mustard greens.

What's going on with mustard bitterness.

Mustard is commonly known as bitter mustard greens, bitter root vegetables, bitter mustard greens are cruciferous plants, young stems and leaves contain calcium, vitamin B1, B, etc., fresh vegetables are eaten, the taste is slightly bitter, fragrant and delicious. Chop and add fine salt to knead evenly, the human tank can be sealed after years can be opened to oil to mix it, the flavor is unique, it is the top dish in the local banquet, and it can detoxify and diuresis and prevent diseases when eaten regularly. Raw mustard greens are bitter, and they taste bitter when they are not cooked.

But the bitter ones are more fireless. If you are pickled and bitter, it means that you are not pickled, you can try to marinate it for a longer time.

Nutritional value of mustard greens.

Mustard greens are a green vegetable, which is rich in vitamins such as vitamin A, B vitamins, vitamin C and vitamin D. Among them, vitamin C participates in the redox reaction in the body, can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and eat more can remind the brain to wake up.

Mustard greens contain crude fiber, carotene, etc., which can promote the digestive function of the human body, clear stools, and prevent constipation. Carotene is a good product for the eyes and has a brightening effect. Therefore, for the elderly or people with long-term constipation, you can eat more mustard greens.

The special fragrance and spicy taste of mustard greens have the effect of increasing appetite for people, and eating them can be appetizing, promoting gastrointestinal digestion and digestion. If you are an anorexic child, it is advisable to eat more.

OK. Bamboo shoots.

Raw materials: 100 grams of cabbage, 200 grams of bamboo shoots, edible oil, salt, chicken essence, sesame oil, tapioca starch.

Method: Wash the vegetables and cut them into sections. The bamboo shoots are cleaned and cut into small pieces.

Bring the frying pan to a boil and add oil, put in the bamboo shoots and moderate water, cover the stove and simmer for 3 minutes, and simmer until the bamboo shoots are perfect. Then put in the vegetable and stir, pour in starch and flour, add salt, chicken essence, sesame oil seasoning and serve.

Function: It has a very good effect on the treatment of obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis.

Medium vegetable slush. Ingredients: 60 grams of mustard stalks, 1 teaspoon of salmon roe, 100 grams of radish.

Method: Clean the memeche stem, remove the transparent plastic film on the outside, and chop the minced pieces. Peel the radish, add appropriate ice cubes and put it in a juicer to puree, remove the moisture. Stir the grated radish with the minced cabbage and top with the salmon roe.

Function: It has a role in treating dryness, cough, fever, cold, and cold.

Vegetable tofu soup.

Raw materials: 200 grams of water tofu, 100 grams of mesmeagoon, oyster mushrooms, diced bamboo shoots, salt, chicken essence, salad oil, tapioca starch, etc.

Method: Slice the water tofu first, chop the vegetables, and cut the oyster mushroom hob. Put diced bamboo shoots and oyster mushrooms into the pot and stir-fry slightly, then add appropriate cold water to boil, roll the next dish slightly, put salt, ginger foam, chicken essence, etc., thicken with water starch, and pour salad oil.

Function: It has the functions of nourishing yin and nourishing blood, clearing heat and detoxifying, diluting dampness and invigorating blood. It is suitable for qi and blood deficiency, internal fire, blood in the stool and other symptoms.

Generally, the processing of bagged food requires many steps, but the staff can quickly assemble the machine after they are proficient in operating the machine, but is it necessarily healthy if it is vacuum-packed? Not necessarily, but it is rare. If you are buying vegetables and fruits, it is recommended to buy fresh ones, not vacuum, because the vacuum time will definitely be long, and the best time to eat them will pass.

The following will explain to you how to fry mustard greens deliciously.

Method 1: Boiled mustard greens.

Ingredients: 400 grams of mustard greens, seasoning: 20 grams of vegetable oil, 5 grams of white soy sauce, 10 grams of rice wine, 3 grams of ginger ale, 3 grams of sugar.

Steps:1Wash the mustard greens;

2.Heat oil in a wok, fry mustard greens until broken, add water, rice wine and ginger juice and simmer for a while, remove the water, and put it on the plate

3.Mix soy sauce and sugar into a sauce and pour it over the mustard greens.

Method 2: Stir-fry mustard greens with garlic.

Ingredients: 1000 g of mustard greens, 20 g of garlic, salt.

Steps: 1Wash and drain the mustard greens, then cut into knots and garlic into slices.

2Boil a pot of boiling water, add a little salt, put the mustard knots into a blanch, remove and drain.

3Heat a wok and add 2 tablespoons of oil, then add the garlic slices and sauté until fragrant.

4Put in the mustard greens and stir-fry over high heat for 2 minutes, add a little salt and stir well.

Method 3: Clear mustard greens.

Ingredients: 300g mustard greens, appropriate amount of garlic.

Method steps.

1.I like to separate the leaves from the shin so that the leaves don't get very old when stir-frying.

2.When the ingredients are ready, boil the pot and prepare the stir-fry, add the appropriate amount of oil to the pot, and when the oil boils, you can add the garlic. Sauté the garlic until fragrant. Add the garlic this time to be quick.

3.Add the shin and stir-fry quickly, wait for the shin to absorb the oil, then add some salt and fry for a while, put in the leaves, fry a few times, and then put the pot in the bowl.

Method 4: Stir-fry the mustard greens.

Ingredients: 1 kg of Shuidong mustard, appropriate amount of minced garlic, appropriate amount of salt.

Steps:1Wash the mustard greens and cut them into short sections, then blanch.

2.Put a small amount of oil in the pot, add minced garlic after heating, stir-fry until fragrant, add water mustard greens and stir-fry.

3.Add salt to taste.

The above is a detailed answer about how to fry mustard greens deliciously, cooking with mustard greens is indeed delicious, but the nutritional value of mustard greens is also very considerable. Many people love to eat vegetables, so we recommend mustard greens, which not only taste fragrant, but also have no less nutrition than other vegetables, so you can try to make them at home.

Don't soak sauerkraut in mustard greens, teach you a new way to eat, nutritious and delicious, better than big fish and meat. Of all things in the world, only food can not be disappointed, and today I am here to share with you healthy and delicious recipes!When it comes to mustard greens, I believe many people are familiar with them, mustard greens themselves have a bitter taste, but they will be particularly sour and crispy after pickling, and they are very delicious when simply stir-fried, which is both appetizing and rice.

Mustard greens are highly nutritious and rich in vitamins A, B vitamins, vitamin C and vitamin D. Mustard greens contain a large amount of ascorbic acid, which has the effect of refreshing the mind and relieving fatigue. Mustard greens can not only be used to pickle sauerkraut, but also stir-fried with some chili peppers is also a particularly delicious side dish.

Today, I will share with you the new way to eat mustard greens, which is delicious and delicious than big fish and meat.

Stir-fried mustard greens with chili].

Ingredients: mustard greens, green peppers, red peppers, garlic, cooking oil, salt.

Method]: 1First, wash the mustard greens and place them in the sun to dry, then break the mustard leaves and tear off the skin of the mustard stalks.

2.Cut the mustard stalks into thin strips and chop the leaves.

3.Cut the green and red peppers into small pieces, flatten the garlic and chop it into pieces.

4.Heat a spoonful of oil in a pot, pour in the green and red peppers, add a spoonful of salt and stir-fry until the green is broken, then scoop out.

5.Heat two tablespoons of oil, stir-fry the minced garlic until fragrant, then push the minced garlic aside, pour in the mustard greens and stir-fry.

6.Add two spoons of salt and stir-fry until it is green, then fry for about 20 seconds, pour in the pre-fried chili pepper and stir-fry evenly.

The fragrant and spicy mustard greens are ready, so the fried mustard greens have a little bitter taste, but the bibimbap is particularly fragrant, my family makes it every few days, it is both nutritious and rice, and you can try this dish if you like to eat.

The mustard greens are prepared as follows:

Ingredients: mustard greens, ginger, oil, salt, monosodium glutamate.

Method: 1. Clean the mustard greens and crush the ginger for later use.

2. Boil water and blanch mustard greens for two minutes. It is best to pour the mustard greens neatly into the blanch, without stirring, and then scoop up and drain.

3. Twist the drained mustard greens and cut them into small sections. After heating the pan, don't put oil first, pour the mustard greens into the fried water, add a spoonful of oil, add ginger and stir-fry, sprinkle in salt and stir-fry evenly, add some oil, and finally sprinkle a few grains of monosodium glutamate to get out of the pot.

Growth habits. Mustard greens like a cold and humid environment, avoid heat and drought, are not resistant to frost, need strong light conditions, pregnant buds, vines, flowering and fruiting need to go through low temperature vernalization and long sunshine conditions. Its root system is well developed, and the main lateral roots are distributed in a soil layer of about 30 cm.

It likes fertilizers and has a large demand for nitrogen, phosphorus and potassium fertilizers.

Mustard has a short growing season, about 30 days from sowing to harvesting, and can be harvested when 10-12 leaves are produced. The suitable temperature for growth is 15-22, when the temperature is higher than 25, there will be growth retardation, which will affect the quality of the dish.

Stir-fried and delicious. Ingredients: 2 mustard greens, appropriate amount of shredded ginger, appropriate amount of lard residue.

Steps: 1. After washing the mustard greens, the leaves and stems are separated.

2. Stir-fry the ginger shreds in the hot oil until fragrant.

3. Pour in the mustard stalks.

4. Fry until green, pour in the lard residue.

5. Add half a bowl of water and simmer until the stems are soft.

6. Pour in the leaves and stir-fry.

7. After stir-frying, add salt and chicken essence to taste.

8. Done. <>

The above content refers to Encyclopedia - Stir-fried mustard greens.

Mustard fried rice.

Ingredients - 1 bowl of rice, 2 slices of mustard greens.

3 slices of ginger and a pinch of salt.

Method]: 1Remove the head section of mustard greens, choose a relatively large leaf stem part, blanch and remove it;

2.Finely diced mustard greens, minced ginger;

3.Pour oil into the pot for five minutes, add minced ginger and stir-fry until fragrant;

4.Pour in the mustard greens and stir-fry;

5.Then pour in the rice and stir-fry evenly;

6.Finally, sprinkle in a little salt and stir-fry until you can put it on a plate.

Mustard greens boiled sweet potatoes.

Ingredients - 2 sweet potatoes, 2 mustard greens.

1 small piece of ginger, a few drops of cooking oil.

1 tablespoon of salt - how to make -

1.Mustard greens are washed and the old leaves are removed;

2.Peel the sweet potatoes, cut them into cubes, pat a small piece of ginger and cut them into slices;

3.Boil a pot of water, put the ginger and sweet potatoes down, cover and cook for about 10 minutes, put a few drops of cooking oil, put the mustard greens down, and cook for about 10 minutes;

4.Put salt to taste, turn off the heat, it's really that simple, a pot of delicious soup comes out Hokkien mustardy rice cake.

Ingredients - rice (soaked + refined), mustard appropriate amount.

Appropriate amount of salt and edible alkali.

Method]: 1Scoop an appropriate amount of rice and soak for more than 2 hours;

2.Add an appropriate amount of water to the rice and grind, not too much water;

3.Add fresh mustard greens, chop them, add an appropriate amount of salt, edible alkali, stir well, put them in a wok, and fry them until thick;

4.Scoop into a basin, tidy and flat, bring water to a boil, and steam in a pot;

5.Steam for more than 30 minutes to get out of the pot, natural cooling, demolding;

6.Cut into small pieces for easy consumption.