[symphony of gourmet spring] - green leaf's feelings "Mustard with oyster sauce"(mei shi zhi chun jiao xiang qu lv ye qing huai hao you jie lan cai )

[symphony of gourmet spring] - green leaf's feelings "Mustard with oyster sauce"

Introduction:

"[symphony of the spring of delicious food] - green leaf feeling Tiantian's delicious food" green mustard in oyster sauce "green leaf vegetable is the most nutritious food. When it comes to the nutritional value of vegetables, some people praise tomatoes, saying that lycopene can resist oxidation; some praise green pepper, saying that vitamin C is the top of vegetables; some praise asparagus, the noble vegetable in the hearts of Westerners, because it is rich in antioxidant Rutin, a cancer substance, and carrots, which are the most carotene rich foods, are also advocated. But who has ever thought that the all-round champion of nutrition in vegetables and even fruits and vegetables is actually plain green leafy vegetables? Nutritionists agree that green leafy vegetables are the treasure house of nutrition. They are low in calories, especially rich in vitamin C, folic acid, vitamin K and other nutrients. Green leafy vegetables, such as spinach, rape, chrysanthemum, water spinach, cabbage, etc., are the vegetables with the highest nutritional value. They are the representatives of vegetables beneficial to health, and the benefits to health are almost irreplaceable. In the daily diet, should guarantee 100-200 grams or more green leafy vegetables. According to life times, leafy greens have 11 advantages. For Chinese people, dark green vegetables are the main source of vitamin C. Vitamin C can improve immunity, prevent cancer, heart disease, stroke, protect teeth and gums, and make skin white. It's really green feelings and delicious food! Today, green mustard and oyster sauce are used to play a solo song - "green mustard in oyster sauce" of Tiantian food. It makes you feel the feelings of green leaves in the breath of green fragrance. The simple and clear repertoire, fresh and elegant charm, natural and harmonious timbre, rich and mellow implication... Tiantian food cares for all living beings... Dish style features: natural color, oily green, fragrance Nose, fresh taste, nutrition method. Now, I'd like to share with you the food material configuration diagram of "green mustard in oyster sauce" from "Symphony of the spring of delicious food" -- green leaves feeling "Tiantian food, hoping to add a little new meaning to your table! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: mustard in oyster sauce

Step 2: food processing: remove the old leaves of green kale, soak for a while, and then rinse with water.

Step 3: drain the washed green kale and put it in the side dish.

Step 4: cooking method: add appropriate amount of water into the frying pan, pour in appropriate amount of cooking oil, slightly put salt, and bring to a boil over high heat.

Step 5: bring the oil and salt water to a boil, add green kale and stir fry.

Step 6: stir fry the green kale until it is about seven years old. (Note: try not to stir fry the green mustard. )

Step 7: when the green kale is medium cooked, pour in appropriate amount of sugar and monosodium glutamate for seasoning, and then put it on the plate for standby. (Note: it's not easy to put salt, keep a little salty taste. )

Step 8: pour oil into the pan, add proper amount of oyster oil, sugar and water.

Step 9: Boil the oyster sauce with slow fire until thick, then pour in the right amount of monosodium glutamate.

Step 10: green mustard in oyster sauce: pour in the boiled oyster sauce before serving.

Materials required:

Green kale: moderate

Oyster sauce: right amount

Salt: right amount

MSG: right amount

White granulated sugar: right amount

Cooking oil: right amount

Note: green leafy vegetables are the most nutritious food. When it comes to the nutritional value of vegetables, some people praise tomatoes, saying lycopene can resist oxidation; some praise green peppers, saying that vitamin C is the top of vegetables; some praise asparagus, the noble vegetable in the west, because it is rich in anti-cancer substance rutin; others support carrots Because it's the most carotene rich food. But who has ever thought that the all-round champion of nutrition in vegetables and even fruits and vegetables is actually plain green leafy vegetables? Nutritionists agree that green leafy vegetables are the treasure house of nutrition. They are low in calories, especially rich in vitamin C, folic acid, vitamin K and other nutrients. Green leafy vegetables, such as spinach, rape, chrysanthemum, water spinach, cabbage, etc., are the vegetables with the highest nutritional value. They are the representatives of vegetables beneficial to health, and the benefits to health are almost irreplaceable. In the daily diet, should guarantee 100-200 grams or more green leafy vegetables. According to life times, leafy greens have 11 advantages. 1. Rich in vitamin C. Usually people think that the vitamin C in fruits is high. In fact, the content of vitamin C in green leafy vegetables is higher than that in ordinary fruits. 2. Rich in β - carotene. β - carotene can eliminate free radicals, delay aging and prevent chronic diseases. It can also be converted into vitamin A, which plays an important role in vision, mucous membrane, growth and immunity. 3. Rich in folic acid. Folic acid not only plays an important role in the development of fetal nervous system and hematopoietic system, but also plays an important role in the prevention and treatment of "hyperhomocysteinemia", thus preventing atherosclerosis. 4. Rich in vitamin B2. Vitamin B2 is one of the most easily deficient vitamins in China. It plays an important role in the health of skin, mucous membrane and eyes. 5. Contain more vitamin E. Although the relative content of vitamin E in green leafy vegetables is less than that in oil, nuts and other foods, green leafy vegetables are suitable for a large number of consumption and can still obtain more vitamin E. 6. Rich in vitamin K. Vitamin K is not only related to blood coagulation, but also important for bone health. 7. Rich in potassium. Green leafy vegetables are an important source of dietary potassium. Potassium can antagonize the effect of sodium (salt) on blood pressure, which is beneficial to the prevention and treatment of hypertension. 8. It contains more calcium. Although the relative content of calcium in green leafy vegetables is lower than that in dairy products and bean products, it is still one of the important sources of calcium. 9. Rich in magnesium. Green leafy vegetables are rich in chlorophyll

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Mei Shi Zhi Chun Jiao Xiang Qu Lv Ye Qing Huai Hao You Jie Lan Cai