(1) Pick and wash the oil wheat vegetables and drain the water. Take out the pan, pour in the right amount of oil, add the drained rapeseed after boiling, stir-fry until soft, add the right amount of salt, stir-fry evenly, and then take out the pan and put it on the plate.
② Cut some mashed garlic, put it into a bowl, add a spoonful of cassava starch and 4 spoonfuls of water, add a proper amount of soy sauce, consume oil, and mix well with chopsticks.
(3) Leave a little base oil in the pot, pour in the stir-fried seasoning juice, stir-fry and cook for a while, turn off the heat after the juice is sticky and bright, add the red pepper ring to stir-fry and pour it on the rapeseed.
2, broccoli-calcium content 66mg Recommended recipe-broccoli mixed with vermicelli
Wash broccoli. Broccoli has a lot of fine sand. You need to clean a few more, or you will lose your teeth. Soak the vermicelli in clear water for 30 minutes, and then drain.
(2) Boil the boiled water out of the pot, first put it into vermicelli and boil it 1min, then take it out after softening, and drain it after cooling. Add a little edible salt and vegetable oil to the water, pour in broccoli and blanch for 30 seconds. After loosening, it's too cold to fish and drain.
(3) Add salt to the eggs to make egg liquid, pour it into the pot and spread it into cakes, and cut it into raw egg strips. Pour in a handful of peanuts, stir-fry over low heat, and remove for later use.
④ Put broccoli, vermicelli, raw egg strips and peanuts into a small pot, add a spoonful of mashed garlic, stir-fry with boiling oil, add edible salt, soy sauce, rice vinegar and white sugar and mix well.
3, sweet potato leaves-calcium content 180mg Recommended recipe-fried sweet potato leaves
① Wash sweet potato leaves with clear water, drain water and cut into sections. Chop garlic and dry pepper into strips. Prepare a spoonful of animal oil in advance. It is recommended to use animal oil when cooking, so that the taste will be more fragrant.
(2) Take the pan, put a spoonful of animal oil, add garlic and pepper to stir fry until fragrant, pour in sweet potato leaves, stir fry over high fire to lock the moisture of sweet potato leaves.
(3) After the sweet potato leaves become loose, add appropriate amount of edible salt and monosodium glutamate, pour appropriate amount of water, stir well, and then take out the pot. Green color, smooth and tender taste, especially appetizing.