1, stir-fried purple leafy vegetables

With: purple back vegetables, olive oil, salt, ginger, garlic.

Practice: purple back vegetables pick young leaves washed, drained water spare; cut ginger two slices, chopped garlic moderate; pot under the olive oil, burst incense garlic and ginger; under the purple back vegetables stir-fry; stir-fry until the purple back vegetables to the soft, add a moderate amount of salt seasoning can be.

2, purple leafy vegetables egg cake

Materials: purple leafy vegetables 200g, 3 eggs, salt 3g, salad oil moderate.

Practice: the purple leafy vegetables wash and dry water spare; according to their own needs to take the appropriate amount of purple leafy vegetables in the chopping board chopped spare; take 2-3 eggs into the egg liquid spare; chopped purple leafy vegetables crushed into the egg liquid; add an appropriate amount of salt to taste; use chopsticks to mix well; in the non-stick pan poured into a small amount of salad oil, will be the frying pan burned to about nine hot, so that poured into the egg liquid to quickly form; quickly pour the egg mixture; with the help of the right hand to lift the pan, so that the egg mixture in the pan counterclockwise evenly spread all over the bottom of the pan into a round; observe the bottom of the egg mixture has received the shell after the formation of a spatula and chopsticks to help quickly turn the egg pancake; both sides into a burnt yellow can be out of the pan, out of the pan, while still hot in the cooked food on the chopping board with a knife to cut into eight equal parts evenly; plate can be eaten while still hot.