Bamboo leaf vegetable, also known as water spinach and water spinach, is a very common side dish, which is simple and refreshing to eat. Let me share with you the practice of bamboo leaf vegetables. I hope you like it.

Method of bamboo leaf green 1: preparation of ingredients for stir-frying bamboo leaf green with hot and sour cortex moutan

Bamboo leaf vegetables, dark plum, peony bark, pepper, salad oil, fermented soybean.

Method step

1. Remove the leaves and leave only the stems, cut into small pieces, and chop the peppers for later use;

2. Stir-fry Douchi and Mume in a wok, then add Bambusa Bambusae and Cortex Phellodendri and stir-fry for 2 minutes;

3. Add pepper and continue to stir fry. Before cooking, add some salt and stir well.

Practice 2 of bamboo leaf green: preparation of spicy fried bamboo leaf green.

Bamboo leaf vegetables, mushrooms, sweet corn, salad oil, salt, onion, soy sauce, hot sauce.

Method step

1. Remove the leaves from the bamboo leaf vegetables, leaving only the stems, washing and cutting into cubes;

2. Wash the mushrooms and cut into pieces, and peel the sweet corn for later use;

3. Stir-fry chopped green onion in a wok, add appropriate amount of hot sauce and mushrooms, stir-fry and pour in bamboo leaf vegetables;

4. Cook with soy sauce, and finally add corn kernels and add appropriate amount of salt to stir fry.

Practice 3 of bamboo leaf vegetables: preparation of ingredients for fried bamboo leaf vegetables with clove fish

Bamboo leaf vegetables, canned clove fish, salad oil, salt, garlic.

Method step

1. Remove the old leaves and stems of Bambusa bambusa, wash them and drain the water;

2. Stir-fry garlic in a wok and add spinach to stir fry quickly;

3. Stir-fry the water spinach until it becomes discolored, then add the clove fish, salt and chicken essence, and stir well to serve.