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What are the better practices for high nutritional value of green vegetables?
There are many practices of green vegetables, and their nutritional value is also high. They are rich in minerals, such as vitamin C, protein carotene, calcium, iron, potassium, sodium, magnesium and chlorine. Simple cooking. Ingredients: 500g of vegetables, Lentinus edodes 1 00g, two slices of ginger, two slices of garlic, two red peppers, six peppers, salt10g, cooking wine10g, monosodium glutamate10g, and broth100g for later use.

Cool the oil in the hot pot. When the pan is hot, pour in 30g peanut oil. When the oil temperature reaches 50%, add ginger, pepper, pepper and garlic and stir-fry until fragrant. Then pour in the mushrooms, stir-fry them a few times, pour in the prepared vegetables, add cooking wine, salt and monosodium glutamate, turn them frequently, dip them in starch and stir them evenly, then take them out of the pot and put them on a plate. Remember not to overcook vegetables, which will easily lose nutrition.

Vegetable bean curd soup

Ingredients: 200 grams of tofu, 200 grams of vegetables, and the right amount of salt.

Practice: Cut the tofu into small pieces and soak it in a little salt and water 15 minutes.

Wash vegetables, divide leaves and cut into sections. Soak them in water with a little salt 15 minutes.

Add water to the pot, bring it to a boil, add tofu blocks and cook for 10 minute, then add vegetables and cook for 3 minutes, add appropriate amount of salt and a little wet starch, turn off the heat after boiling, and take off the pot.

I don't think the practice of vegetables can be generalized. Because of the different types of dishes, the practices are different. How to cook what kind of dishes? High nutritional value? Still need to pay attention to certain methods and skills. Below I select three common varieties in life for analysis.

I see your question. The three pictures posted above are pictures of Shanghai Qing. Let's talk about this first.

This green vegetable, when cooked, not only tastes delicious, but also has high nutritional value.

The way to eat

Boiled Shanghai green

working methods

1, boil the water in the pot, put the cleaned Shanghai green in the pot and blanch it until it is cooked;

2. Pick it up and put it on a plate and lay it flat on the plate; Pour soy sauce; Sprinkle with garlic;

3. add peanut oil to the pot and heat it, then pour it on the vegetables to simmer the garlic.

4, you can eat.

Nutrition and characteristics

Regular consumption of Shanghai pigeon can maintain the elasticity of blood vessels and provide minerals and vitamins needed by human body, among which vitamin B2 is particularly rich, which has the effect of inhibiting ulcers and has a good effect on the maintenance of skin and eyes.

Especially the Shanghai green picked in autumn is fresh, tender, crisp, sweet and refreshing. The original flavor of the dish was maintained by boiling with water, and a little shredded red pepper was added as an ornament. Bright colors, delicious taste and eye-catching.

In addition, there is another way to cook cabbage, which is delicious and delicious.

Second, spinach has extremely high nutritional value, especially for organs such as eyes.

The way to eat

I suggest this vegetable salad, spinach salad.

working methods

1. Wash spinach, blanch it with boiling water, scoop it up and wash it with cold water and ice;

2. Then put it in the refrigerator for 5- 10 minutes;

3. After taking it out, add the prepared Chili oil, a little soy sauce, cold vinegar, sesame oil, garlic paste and sesame seeds, mix well and serve.

Nutrition and characteristics

Spinach is rich in vitamin A, vitamin C and minerals, especially vitamin A and vitamin C, which can enhance the iron content of human hematopoietic substances.

It has a certain dietotherapy effect on gastrointestinal dysfunction, constipation, gout, dermatosis and anemia of various nervous system diseases, and also has a better magical effect on hangover. Spinach contains a lot of carotene and iron, and it is also an extremely rich source of vitamin b6, folic acid, iron and potassium.

Eating spinach often makes people ruddy and radiant, and it is the best product in beauty beauty. Spinach also contains chromium and an insulin-like substance, which is very similar to insulin and can stabilize blood sugar. "

Third, Chinese cabbage In the winter in the north, radish and Chinese cabbage can be said to be the most common vegetables in every household, and every family will reserve some.

The way to eat

I suggest cooking, hot and sour cabbage or pork belly fried cabbage, or stew.

Practice hot and sour cabbage/vinegar cabbage

1. Divide the cabbage field and leaves into two parts; Leaves can be simply cut off with a knife; Cabbage stems, commonly known as cabbage bangzi, are cut into slender strips with a knife;

2, separate cleaning and standby;

3. Add peanut oil to the pot, heat it, add shredded ginger, shredded garlic, dried pepper and star anise and stir-fry together;

4. Add the cut cabbage stalks and stir-fry until 50%, then add the cabbage leaves and continue to stir-fry.

5, stir fry, add a little salt, soy sauce, vinegar, a little sugar, stir fry evenly together.

6, eat out of the pot.

Nutrition and characteristics

Chinese cabbage is rich in crude fiber, which can not only moisten intestines and detoxify, but also stimulate gastrointestinal peristalsis, promote defecation and help digestion. It has a good effect on preventing intestinal cancer.

In short, it should be clear from the above introduction that not all dishes are suitable for frying, and not all dishes are a way to eat. Boiled Shanghai green, boiled Chinese cabbage, cold spinach and fried hot and sour Chinese cabbage have their own characteristics and nutritional value. Friends, is this detailed enough? Please correct me if you have any suggestions. What other delicious vegetable practices do you have? Welcome to share!

Hello, my answer is below, I hope I can help you.

Green vegetables require high nutritional value and no loss, so we must start with the practice.

The most common methods to preserve nutrition are steaming and cooking, but some dishes are suitable for cooking and some are not. Then the question is, how can they be delicious and retain nutrition?

You can only eat it cold at this time. After the vegetables are cooked or steamed, add various seasonings and mix them into your favorite taste. It's best to add oyster sauce, soy sauce and salt when cooking. ) There are many vegetables that taste better raw.

Another method is pickling, such as cucumber and garlic moss, which can be eaten with salt. When I say curing, I only need salt, such as garlic moss: rub garlic moss with salt, or cut into pieces and knead for a few hours before eating.

I hope my answer can help you.

I mostly choose to stir-fry or boil vegetables. These two methods are relatively simple, just a few minutes. If you want to keep nutrients from losing, you can simply eat them raw, such as fresh lettuce. After washing, mix them with yogurt, which is very refreshing in summer.

Fried cabbage:

Ingredients and seasonings: Chinese cabbage, garlic, salt, cooking oil and soy sauce.

Practice steps:

(1) Soak Chinese cabbage in clear water for fifteen minutes, wash it, and put it in a basket to control the water.

② Wash garlic, pat it evenly and cut it into powder for later use.

(3) Heat the pan, then add oil, first add minced garlic and light soy sauce, then pour the washed Chinese cabbage, stir-fry for one minute with strong fire, add salt and stir-fry quickly until the dish tastes salty, and then take it out of the pan.

Salted cabbage:

Ingredients and seasonings: Chinese cabbage, garlic, salt, cooking oil, oyster sauce, soy sauce and ginger.

Practice steps:

(1) soak the rape heart, wash it, and take it out for later use.

② Pour a proper amount of water into the pot, shred the ginger, add salt, shredded ginger and a small amount of peanut oil, boil the water, add the cabbage, quickly blanch it, and take it out and put it on the plate in about one minute.

(3) Wash the garlic, pat it into pieces, put the oil in a hot pot, add the minced garlic, soy sauce and oyster sauce to boil, and then pour the juice on the cabbage.

The cooking time of vegetables is short, and the loss of nutrients contained in vegetables is less. Therefore, in order to make them delicious and nutritious, the cooking time should not be too long. It takes about a minute or two to fry them. Cooking and blanching are better and simpler.

There are many ways to make green vegetables. Here is a nutritious and delicious recipe!

Cowpea and green vegetable noodles

Cowpea and green vegetable noodles

Health efficacy

Eggs: protecting eyes and improving eyesight

Cowpea: promoting blood circulation and removing blood stasis

Ingredients and materials

Proper amount of noodles

Egg 1, food 2g.

Eat two pieces of green vegetables together.

Cowpea, a handful of grain

Half a garlic sausage

Eat two onions together.

Garlic 1 cereal food

Appropriate amount of Chili oil

Appropriate amount of rattan pepper oil

Zanthoxylum oil

Sesame oil right amount

Appropriate amount of fresh soy sauce for noodles

Vinegar is a proper amount of food.

Proper amount of salt

Appropriate amount of chicken essence

The method of cowpea and green vegetable noodles is that the original flavor of green vegetables is the best, and the nutrition is not easy to lose. Today, I will share with you a method of cabbage.

Ingredients: cabbage, sweet pepper

Practice: 1. Wash cabbage and sweet pepper, cut into pieces, remove water, scald slightly, remove and drain.

2. Beat the juice with salt, monosodium glutamate, soy sauce and sesame oil, soak each piece in the flavor juice and take it out.

3. Stack the cabbage layer by layer and put it on the plate. Put the sweet pepper on the cabbage, preferably sprinkle with cooked sesame seeds.

I'm glad to answer this question. Nothing happened at home during the epidemic. Those vegetables are easy to cook and have high nutritional value. The roots, leaves and stems of leafy vegetables such as rape, Shanghai green, Chinese cabbage and spinach have high nutritional value. Take Chinese cabbage as an example. Chinese cabbage is rich in vitamins and potassium trace elements, which can be stewed with tofu vermicelli, such as rape and Shanghai green, and contains a lot of dietary fiber. Boil Shanghai green or rape in hot water, put it on the cooked noodles, add meat foam sauce, it is simple and nutritious, and there are many dishes, such as potatoes, yams and radishes. It's good to stew and eat.

When it comes to vegetables, broccoli comes to mind first.

Broccoli is known as the "crown of vegetables", and its nutritional value is extremely rich and comprehensive, including protein, carbohydrates, fats, minerals, carotene, vitamins and so on, all of which are conventional nutrients.

Most importantly, it is called anti-cancer vegetable, and isothiocyanate in broccoli is the most important component to prevent cancer. Dear friends, if you eat more than five servings a week, the chances of getting cancer will be much smaller!

So what can be done to make the nutritional value high?

Very simple, boiled. I think that's my nightmare. I also have a year or two of fitness experience. The broccoli I eat can be visited in Harbin, and it is almost tasteless. And it tastes very light after cooking. I can't take it anymore. I can make my own juice.

I usually plant broccoli after the water boils for two minutes. It doesn't matter if it doesn't soften. The time should not be too long, otherwise the nutrition will be lost. After cooking, it is green. Hmm! I don't have to eat much. I usually eat half or a third of the stems.