Today we recommend a very interesting, said to be produced from our country green vegetables. At the beginning of the planting area is also limited to the Chengdu-Chongqing area, can be described as a local specialty product green vegetables. After that, only gradually developed to Guizhou, Yunnan and other nearby and the middle and upper reaches of the Yangtze River.

Children's lettuce, alias should be called "cellular mustard". But the local people, more keen to call it "children's vegetables", which has a lot to do with its appearance design. If you have seen a whole "cytosolic mustard", it will be a dream come true. The cress that we usually see in the market is actually only part of the terminal bud. The real complete children's vegetables, is the thick stem, a bud packet layer by layer around, it feels like a lot of children as a mother around the vertical, so "children's vegetables" this name, is very graphic.

The nutrient content of the children's vegetables is relatively high, and because of the colorful water content, it is crunchy and delicious to eat, accompanied by a special aroma. Even though there is a slight bitter taste, it is unexpectedly catchy and can be described as so delicious that you simply can't stop eating it! Chili stir-fry children's vegetables required information: children's vegetables, dry chili, garlic, pepper, vegetable oil, cooking salt, monosodium glutamate practice as follows:

First of all, prepare some medium-sized children's vegetables buds, the right amount of dry chili and a few cloves of garlic. Use a knife to cut off the green part of the front of the sprouts, which can remove some of the bitter flavor. Wash them in tap water and cut them into slices; cut the dried chili pepper into pieces, the garlic into slices, and 1 small handful of peppercorns.

Prepare a frying pan in advance, directly to the vegetable pan hot, followed by pouring a moderate amount of vegetable oil. When the oil is hot, pour in the dried chili peppers, garlic, and mace, and quickly stir-fry until the peppers are black.

Pour the kohlrabi into the wok and stir-fry quickly. Add a little tap water straight into the pot, and eventually cover and simmer for 3 minutes. (The softer the kelp is cooked, the less bitter the flavor will be, on the contrary, the more bitter it will be, you can choose according to your own needs.) Before removing from the pan, straight into the pan add the right amount of salt and monosodium glutamate to modulate, tossing evenly can be. Finally, the stir-fried children's vegetables, sheng out on the plate.