Stir-fried sweet potato leaves with garlic

Ingredients: sweet potato leaves, garlic, red pepper and salt, sugar.

Exercise:

1, picking sweet potato leaves, peeling the upper surface of the stem, and breaking the stem into segments;

2, garlic cut into powder, red pepper cut into rings;

3. Heat the wok, add vegetable oil to heat it, then add garlic and pepper rings to stir fry (I am afraid of spicy, the last pepper ring);

4. Wash and filter the sweet potato leaves, stir fry quickly, add salt and a little sugar to taste;

5, stir-fry until the sweet potato leaves are soft, and the whole stir-fry process is about 1 minute.

Sweet potato leaves can also be used as a noodle dish when making noodles below, which is not bad.

2. How to cook sweet potato leaves is delicious?

Stir-fried (scalded) sweet potato leaves in water

Ingredients: sweet potato leaves, salad oil, salt and sugar.

Exercise:

Stir-fry with clear water: first boil with appropriate amount of water (depending on the number of sweet potato leaves), then add a little salad oil, salt and sugar to taste, then add sweet potato leaves, stir-fry for a few times, then cover the pot (the sweet potato leaves will turn yellow or black without cover), and the time for taking out the pot is about three to five minutes (depending on the tenderness of sweet potato leaves). Remember to drain the water as much as possible when loading the plate.

Scalding: After half a pot of water is boiled, add sweet potato leaves. One to two minutes after the water boils, take out the sweet potato leaves and drain the water, then add a little oil, salt and sugar while it is hot and mix well.

Note: These two methods can keep sweet potato leaves fresh and tender, and prevent salad oil from being fried and spoiled, which is a very healthy way to eat. If the amount of boiled sweet potato leaves is small, it is suggested that the method of decocting with water is faster, and it is appropriate to blanch with water when the amount is large.

3. How to cook sweet potato leaves?

2. 1 Selection of raw materials: Choose crisp, tender, green, pollution-free, rot-free and pest-free sweet potato leaves, and remove yellow leaves, weeds and soil.

2.2 Cleaning and color protection: put the sweet potato leaves into the cleaning tank, fully clean them with flowing water, and drain the water. Soak the washed leaves in 0.05% sodium carbonate and 0.3% calcium hydroxide solution for color protection, and take them out when bubbles appear, then rinse the residual liquid on the sweet potato leaves with running water and drain.

2.3 salting: salting with 15%- 18% salt, 0. 1% calcium chloride and 0. 1% ascorbic acid. When curing, a layer of sweet potato leaves and a layer of salt are compacted layer by layer until they are full, and the jar mouth is sprinkled with a layer of salt and sealed with plastic sheets.

In the first week, the cylinder is turned once a day, the purpose of which is to marinate evenly without heating, and then compact with bluestone after one week. The curing time is one month.

2.4 Desalination: Direct cleaning desalination method is adopted to keep the salt content at 5%-6%. 2.5 Squeezing dehydration: Squeezing to remove some water in sweet potato leaves is beneficial to the penetration of seasoning liquid.

2.6 Seasoning: Add 100g fragrant powder, 60g pepper and 45g garlic powder per 100kg sweet potato leaves. 600 grams of Chili powder.

Sugar 1.5kg salt 1kg, monosodium glutamate150g.

80 ml of soy sauce and 25 g of potassium sorbate.

4. How to cook sweet potato leaves?

2. 1 Selection of raw materials: Choose crisp, tender, green, pollution-free, rot-free and pest-free sweet potato leaves, and remove yellow leaves, weeds and soil.

2.2 Cleaning and color protection: put the sweet potato leaves into the cleaning tank, fully clean them with flowing water, and drain the water. Soak the clean leaves in 0.05% sodium carbonate and 0.3% calcium hydroxide solution for color protection, and take them out when bubbles appear, then rinse the residual liquid on the sweet potato leaves with running water and drain.

2.3 salting: salting with 15%- 18% salt, 0. 1% calcium chloride and 0. 1% ascorbic acid. When curing, a layer of sweet potato leaves and a layer of salt are compacted layer by layer until they are full, and the jar mouth is sprinkled with a layer of salt and sealed with plastic sheets. In the first week, the cylinder is turned once a day, the purpose of which is to marinate evenly without heating, and then compact with bluestone after one week. The curing time is one month.

2.4 Desalination: Direct cleaning desalination method is adopted to keep the salt content at 5%-6%.

2.5 Squeezing dehydration: Squeezing to remove some water in sweet potato leaves is beneficial to the penetration of seasoning liquid.

2.6 Seasoning: Add 100g fragrant powder, 60g pepper and 45g garlic powder per 100kg sweet potato leaves. 600 grams of Chili powder. Sugar 1.5kg salt 1kg, monosodium glutamate150 g, 80ml soy sauce and 25g potassium sorbate.

5. What are the ways to eat sweet potato leaves?

material

Sweet potato leaf steamed bread

Sweet potato leaves, 4-5 cloves of garlic, salt, soy sauce, sesame oil and water.

working methods

1. Sweet potato leaf steamed bread: Wash the sweet potato leaves, control the water, chop them up (not particularly broken, just cut them back and forth with a knife), put them in a prepared basin, add a little salt, and knead them into noodles together.

2. Then divide it into small pieces and knead it into the shape of a nest, and put it in a warm pot to wake up for about 30 minutes.

3. Then the fire begins to steam, and after the water is boiled, it can be steamed for 25 minutes on medium and small fire.

4. Garlic juice: 4-5 cloves of garlic, pressed into garlic paste with a garlic press, and added with soy sauce, sesame oil, a little salt and a little cold water.

skill

Sweet potato leaf steamed bread dipped in it, don't be too happy in life! The remaining sweet potato petiole is usually used for cold salad after mom scalds it: add vinegar, sugar, salt and Chili oil.

2. Sweet potato petiole carrot shrimp skin

Recipe introduction

The content of protein, vitamins and mineral elements in sweet potato leaves is extremely high, which has health care functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxicating, preventing and treating night blindness of sweet potato leaves. Americans have long listed sweet potato leaves as "space food", and Japanese people call them "longevity food".

material

300g of sweet potato leaf stalks, a little carrot and shrimp skin, garlic, oil, salt and chicken essence.

working methods

1. Wash and blanch sweet potato leaves, shred carrots, wash shrimps and chop garlic.

2. Stir-fry minced garlic in hot oil, stir-fry carrots, dried shrimps and sweet potato stalks.

3. Put 1 tbsp of water, add salt and chicken essence to taste.

3. Sweet potato leaf and egg soup

This dish needs no other seasoning. Sweet potato leaves have their own unique taste, which is very good. Sweet potato leaves will turn soup into black and red.

material

Sweet potato leaves, eggs, onions and garlic

working methods

1. Wash the sweet potato leaves and cut them into large pieces with several knives.

2, put oil in the bottom of the pot, stir-fry chopped green onion, stir-fry sweet potato leaves a few times, add water to boil. Add salt to the soup.

3, the eggs are scattered, and the egg liquid is slowly dropped into the soup when the soup is simmered, so that the soup can be opened with it.

4. Add minced garlic, stir well, turn off the fire, and add monosodium glutamate to the pot.

Sweet potato leaves have many delicious ways.