Bitter vegetables can be fried for about ten minutes. Bitter vegetables are rich in nutritional value, but have a strange taste. Some people like bitter vegetables very much, but most people reject bitter vegetables, which have a bitter taste. The bitter menu is rich in nutrition, and eating more bitter dishes can make your body healthier. There are many ways to practice bitter vegetables, so you can choose according to your own preferences. The following is to introduce the practice of bitter vegetables for everyone!

the method of bitter herbs

1. Mix bitter herbs

Ingredients: bitter herbs 3g

Seasoning: garlic (white skin) 1g, salt 5g, monosodium glutamate 2g, vinegar 1g, sesame oil 5g

Method:

1. Remove impurities from bitter herbs and wash them in a boiling water pot.

2. Take it out quickly, soak it in cold water and cool it, then control the water;

3. Cut into sections and put them in a pot for later use;

4. Mix the mashed garlic, salt, monosodium glutamate, sesame oil and vinegar in a small bowl, then pour it on the bitter vegetable and mix well.

health tip: this dish has the effects of clearing away heat, detoxifying and cooling blood.

2. Braised pork with sowthistle

Ingredients: 6g pork ribs (pork belly), 2g sowthistle

Seasoning: 1g scallion, 1g ginger, 8g garlic (roasted, 8g salt, 4g monosodium glutamate, 5g white sugar, 5g cooking wine and 5g starch (peas).

Practice:

1. Add some water to white sugar and dissolve it into sugar water;

2. Wash the tender and bitter vegetables and blanch them in a boiling water pot;

3. Take it out, cool it with cold water, drain it, and lay it flat on the bottom of the plate for later use;

4. Scrape the pork belly clean, cut it into 1cm square pieces, boil it in a pot, and remove the floating foam;

5. Then add ginger slices, aniseed, pepper and salt, and cook for seven stews. br/> 6. Wipe the moisture on the skin evenly with a dry cloth, then coat it with sugar water, and coat it again every 2 minutes for later use;

7. Heat the lard in the wok, put the colored meat pieces face down, fry them in the oil pan until the meat skins are reddish brown, and then take out and drain the oil;

8. Cook in the boiling water pot for about 1 minute, and then take it out;

9. Put the skin down on the table, change the knife and cut it into small squares, and the knife is deep to the skin (the skin is not cut off);

1. Then put it in a bowl (with the skin facing down), put it in a cage, and steam it over high fire for 2 hours;

11. Take out the soup and pour it into another bowl for later use;

12. Put the steamed meat in the bitter dish with the skin facing up;

13. Add the poured soup into the pot, add tomato sauce, southern wine and pepper oil, and thicken it with 1 grams of wet starch (5 grams of starch and 5 grams of water);

14. finally, pour it on the meat and bitter vegetables on the plate.

Third, garlic mixed with bitter herbs

Ingredients: 5g of bitter herbs

Seasoning: 15g of garlic (white skin), 3g of salt, 2g of monosodium glutamate and 5g of sesame oil

Practice:

1. Peel, wash and mash garlic;

2. Wash the tender stems and leaves of Sonchus oleraceus, and blanch them in a boiling water pot;

3. Take it out and rinse it with clear water to remove bitterness, squeeze out water, chop it up and put it in a plate;

4. Pour in chopped garlic and seasoning, mix well and serve.

health tips: dysentery recipes for clearing away heat and toxic materials

IV. Bitter vegetables dipped in water

Ingredients: Bitter vegetables

Seasonings: chives, ginger foam, dried peppers, soy sauce, chicken essence, a little salt, oyster sauce

Practice:

1. Seasonings of bitter vegetables: chives, ginger foam, dried vegetables.

3. Use a little of the original vegetable juice.

4. Keep the juice. When it is ready, the dish is the original soup, and it tastes fragrant.

V. Bitter and sour soup

Ingredients: 2g of bitter vegetables and 1g of coriander

Seasoning: 3g of ginger, 3g of salt, 2g of monosodium glutamate, 3g of white sugar, 2g of cooking wine, 15g of white vinegar, 5g of starch (peas), 1g of pepper and 5g of sesame oil

Features of bitter and sour soup.

Cuisine and efficacy: home-cooked recipes, private dishes and hepatitis recipes

Practice:

1. Wash the bitter vegetables and cut them into sections;

2. Cut the parsley into fine powder; Ginger minced;

3. Add water to the wok and Jiang Mo to boil;

4. Add white vinegar, salt, pepper and sugar to boil;

5. Add bitter herbs, sesame oil, cooking wine and monosodium glutamate;

6. Use 1 grams of wet starch (5 grams of starch and 5 grams of water) to thicken it, sprinkle with coriander powder and take it out of the pot. Food is similar to coriander: When taking tonics and traditional Chinese medicines such as Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonics.

sowthistle has the functions of preventing and treating cancer, clearing away heat and toxic materials, sterilizing and diminishing inflammation, preventing and treating anemia, relieving summer heat and protecting health. And bitter vegetables are rich in carotene, vitamin C, potassium salt, calcium salt, etc., which has a good effect on preventing and treating anemia, maintaining normal physiological activities of human body, promoting growth and development, and relieving summer heat and health care. You can follow the above practice of bitter vegetables. To cook a delicious bitter dish for yourself.