How to prepare watercress.

Spring is the season when various leafy vegetables are available,Chives Chives are also common on the dining table, and more and more families like to eat chives. Eating chives has many benefits for our bodies, such as promoting digestion and nourishing the liver and kidneys. Chives have a unique flavor, and various methods of preparation are delicious. Try the following methods.

Nutritional value of chives

1. Chives belong to the Asteraceae family. Their roots, stems, and leaves can all be eaten. The nutritional value of chives is very high, and it contains more vitamins and other vegetables.Radishes In addition, it also contains a lot of amino acids and trace elements.

2. Chives also have certain medicinal effects. Not only can it aid digestion and invigorate the appetite, and lower blood pressure and nourish the brain, but its special aroma can also promote digestion and relieve internal heat.

3. The rough fiber in chives can promote intestinal peristalsis and prevent constipation. When eating chives with FlourSteam Food, you can maximize the preservation of chives' nutrients. Chives can also prevent memory decline, making them suitable for the elderly.

Garlic stir-fried chives

Ingredients: 500g chives, oil, salt, minced garlic, chicken powder.

Preparation steps:1. Wash and soak the chives. Vegetables contain a lot of pesticide residue, so after soaking chives, drain the water.

2. Put chopped minced garlic in a hot oil pot and stir-fry until the aroma comes out, then add the chives and stir-fry until they are almost cooked. Chives cook quickly, so don't overcook them.

3. After stir-frying, add salt and chicken powder to taste and serve.

Chives

Clams

Stew Tofu Ingredients:Broth

1 block of tofu, 16 clams, 1 bunch of chives.

Seasonings: 1/2 teaspoon of salt, 1 piece of green onion,Ginger 1 piece, water, cooking oil. Preparation steps:1. Cut the tofu into cubes. In a pot, add water and a little salt. Put the tofu in warm water to cook until it floats. This can remove the fishy smell and prevent the tofu from breaking apart. Then take it out and cool it before using. 2. Heat the oil in another pot. Sauté the green onions and ginger until fragrant, then add the tofu and clams. When the clams are added, do not stir them. Otherwise, they will not open easily. Slowly pour in hot water until it covers the ingredients.

3. Bring to a boil over high heat. When most of the clams open, add salt to taste. Fresh shellfish are the best natural seasonings. No other seasonings are needed.

4. Add the chives cut into pieces to the pot. Cook until they change color and serve.

Chives and pickled radish Ingredients: 250g chives, 2 pieces of pickled radish, 1 piece of ginger, 1 red chili pepper, salt. Preparation steps:

1. Pick the chives, removing the yellow leaves and old stems. Wash and cut them into pieces. Wash the red chili pepper and ginger and cut them into slices.2. Add an appropriate amount of water to the pot. Bring to a boil, then add a little oil and salt. Add the chives and blanch them lightly. Then drain and arrange on a plate. 3. Heat oil in a pot. Sauté the chili pepper and ginger until fragrant. Add the pickled radish and stir-fry until it softens. Add an appropriate amount of water and bring to a boil. Add a little salt to taste.

4. Pour the cooked pickled radish soup over the chives and mix well.

Pickled Mustard Greens with Tongsai

Ingredients Preparation

Main Ingredients: 250g TongsaiAuxiliary Ingredients: 2 pieces of pickled mustard, 1 piece of ginger, 1 red chili, salt.Instructions 1. Remove the yellow leaves and old stems from the Tongsai, wash and cut into segments. Also, wash and cut the red chili and ginger into strips.

2. Add an appropriate amount of water to the pot. Bring the water to a boil, then add a little oil and salt. Add the Tongsai and blanch briefly, then remove and arrange on a plate.

3. Heat oil in a separate pan, add chili and ginger to sauté, then add the pickled mustard. After the pickled mustard is softened, add a little water and bring to a boil. Add a little salt to taste.

4. Pour the cooked pickled mustard soup over the Tongsai and mix well before eating.

Add oil to a pan, sauté chili and ginger until fragrant.

Add fermented tofu and cook until softened.