How to prepare dragon's beard greens.
Wok hygroscopic spinach is.Fruit of Buddha's hand Melon is the tender young tendrils, with long and coiled features, hence its name Wok hygroscopic spinach. There are many ways to cook wok hygroscopic spinach; it can be made into chilled wok hygroscopic spinach or stir-fried wok hygroscopic spinach, and can also be preserved. The color of wok hygroscopic spinach is emerald green, making the chilled wok hygroscopic spinach crisp and refreshing with a unique flavor, which is a highly nutritious high-end dish. Now let's look at the various ways to cook wok hygroscopic spinach!
Nutritional value and health benefits of wok hygroscopic spinach
Wok hygroscopic spinach has very high nutritional value; besides containing protein and various commonly found nutrients,it also contains other rare substances in vegetables such as algal blue pigment, algal red protein, amino acids, cholesterol, etc., which are beneficial to human health. Wok hygroscopic spinach has the effects of dissipating phlegm, dispersing nodules, clearing heat, and promoting urination. Regular consumption of wok hygroscopic spinach can also replenish nutrients in the body, with certain therapeutic effects on anemia, chronic bronchitis in the elderly, cancer, etc.Chilled wok hygroscopic spinach preparation methods and techniques How to make chilled wok hygroscopic spinach
Ingredients
200 grams of wok hygroscopic spinach, 10 grams of red radish,
1 piece of red pepper, 5 grams of garlic, 5 grams of green onion.
3 grams of salt, 2 grams of monosodium glutamate (MSG),8 grams of chili oil, 8 grams of sesame oil. Steps 1. Wash and clean the wok hygroscopic spinach, then cut it into segments, peel off the skin of the red radish and cut it into strips. Remove the seeds from the red pepper and cut it into strips.Cut the garlic and green onion and chop them finely. 2. Heat a pot with an appropriate amount of water, add a little oil, salt, MSG, and sugar; once boiling, add wok hygroscopic spinach, radish strips, and red pepper strips to blanch until they turn color.Drain the ingredients after removing them from the hot water and immerse in ice water for about 2 minutes, then drain again. 3. Put the ingredients into a bowl, mix with salt, MSG, garlic paste, green onion powder, chili oil, sesame oil,
and serve on a plate.
Tips for making chilled wok hygroscopic spinach Since wok hygroscopic spinach is dirty and delicate, it's best to wash it under running water to avoid excessive soaking which may cause the loss of nutrients. When blanching wok hygroscopic spinach, remove it from heat once it turns color to maintain a good texture for the dish. The ice water should be prepared in advance; you can cool boiled water by placing it in the refrigerator. Wok hygroscopic spinach soaked in ice water will have a very crisp mouthfeel. Wok hygroscopic spinach recipe: Fermented bean curd wok hygroscopic spinach
Ingredients preparation250 grams of wok hygroscopic spinach, 150 grams of lean pork,
50 grams of vegetable oil, 20 grams of fermented tofu (bean curd), 10 milliliters of rice wine, 10 milliliters of soy sauce, 10 grams of garlic.Fermented tofu should be added along with the rice wine and soy sauce, then return the pork to finish cooking. Wok hygroscopic spinach recipe: Stir-fried wok hygroscopic spinach
Ingredients preparation
100 grams of chicken meat, 200 grams of wok hygroscopic spinach,
1 tablespoon of ginger.
1 tablespoon of soy sauce, a little salt, rice wine 1 tablespoon, sugar to taste, cooking oil as needed, cornstarch 1 tablespoon, MSG a little.
Steps
1. Wash the wok hygroscopic spinach and remove old stems and leaves, then cut into small pieces;
clean the lean pork, slice it into strips, marinate with 5 milliliters of rice wine, soy sauce, cornstarch for about 15 minutes, prepare a half bowl of cornstarch slurry with hot water.2. Heat oil in a wok, cook and remove the chicken slices after they are scattered, discard excess oil; fry ginger until fragrant, add wok hygroscopic spinach, fermented tofu, rice wine, return chicken pieces, stir-fry evenly to serve.50g vegetable oil, sesame oil Tofu 20g milk, 10g cooking wine Soy sauce 10g, 10g garlic, 8g cornstarch
Instructions
1 Wash and chop the long beans, removing tough stems and leaves, and cutting into small pieces;Wash and cut the pork into thin strips, marinating with 5g cooking wine, soy sauce, and cornstarch for 10 minutes;Mince the garlic.
2 Heat vegetable oil in a wok, add the pork strips and stir-fry until cooked, then set aside. After sautéing the minced garlic in the remaining oil, add the long beans and stir-fry with fermented tofu and cooking wine, then add the pork strips and stir-fry until well combined.
Long beans: Long beans Chicken Thin strips
Ingredients
Chicken 100g, 200g long beans Ginger 1 tablespoon Soy sauce 1 tablespoon, a little salt, 1 tablespoon wine, appropriate amount of sugar, appropriate amount of oil, 1 tablespoon cornstarch, a little MSG.
Instructions
1 Wash and cut the chicken into thin strips, add a little oil, soy sauce, and cornstarch, and marinate for about 15 minutes. Set aside the remaining cornstarch in a small bowl with hot water.
2 Cook the long beans and place them in a bowl.Cook Heat the wok, add ginger strips to fry, then add chicken strips and stir-fry, add wine, then add the seasonings and stir well. Use cornstarch to thicken, scoop onto the long beans, and serve.
