Green leafy vegetables have a short growth cycle and a wide variety. Many people think that green leafy vegetables have high nutritional value and are called life-saving vegetables. They like warm growing environment, low in fat and rich in nutrition.
There are many green leafy vegetables, such as beans, rape, lettuce, Chinese cabbage, pea seedlings, cauliflower, spinach, parsley, celery, chrysanthemum morifolium, sunflower, oil wheat and so on.
1, Chinese cabbage
Chinese cabbage is actually the predecessor of Chinese cabbage. It is tender, can be made into bean curd soup, and tastes good. Most Chinese cabbages are leaves, which taste good and light, so you can eat them safely when you lose weight.
2. Spinach
Spinach in spring is so fresh and tender that even its red roots are sweet to eat. When fried, it is slightly sweet, not old at all, especially delicious.
3. Lettuce; lettuce
Lettuce is the freshest in spring. Whole leaves can be added to bread to make hamburgers, oyster sauce to make delicious lettuce in oyster sauce, and cold salad. When mixed with other vegetables, it tastes very good.
4. oil wheat vegetables
Youmaicai has long and thin leaves, full leaves and good taste. Whether cooking or cooking hot pot, it is the first choice for green leafy vegetables, with high nutritional value and rich vitamins.
5. Bitter chrysanthemum
Bitter chrysanthemum is nutritious and can be eaten as a cold dish. Its taste is slightly bitter and astringent, so when cooking, juice is usually added to make a cold salad, which can cover up the bitter taste of bitter chrysanthemum and make it taste better and very tender.