There are many ways to eat gray vegetables, but the most common ones are fried and cold, but whether it is cold or fried, the taste is fresh and refreshing, refreshing and not greasy, especially cold, because of the addition of raw materials such as white sugar, vinegar and minced garlic, the taste is not only fresh and refreshing, but also with a strong sauce flavor, which is very appetizing.
Difficulty: elementary
Time for cooking and preparing ingredients: 10
How many people: 1 3
Taste: fresh and refreshing, refreshing and not greasy.
Suitable for eating people: the general population
Suitable for learning objects: office workers, Xiaobai.
Operating characteristics: simple and easy to use, Aauto Quicker, anyone.
Gray vegetables: right amount of water: right amount of salt: 1 spoon of chopped green onion: right amount of Jiang Mo: right amount of oil: right amount.
1: put the gray-gray vegetables picked from the garden into a pot, pour appropriate amount of water and appropriate amount of salt to soak them 10 minutes and then clean them.
2: Pour the right amount of water into the pot, add the right amount of salt and a few drops of cooking oil, and bring to a boil.
3: Put the washed gray vegetables in the boiling water pot, blanch 1-2 minutes, take out the water, remove the water, and cut into sections with a knife.
4: Wash the onion ginger and cut it into chopped green onion for later use.
5: Pour the right amount of oil into the pot and heat it, then add the chopped onion and ginger to make it smell.
6: Add 1 spoon of edible salt, then add the chopped gray vegetables and stir fry 1 2 minutes, then turn off the heat and serve.
1: Blanching the gray-gray vegetables is to remove the bitter taste of some gray-gray vegetables and further soak the eggs that can't be killed, but it's not easy to blanch for too long, otherwise it's easy to blanch the gray-gray vegetables and affect the taste.
2. The blanched gray-gray vegetables are watered with cold water to further remove the bitter taste of the gray-gray vegetables and make the blanched gray-gray vegetables more green.
Grey vegetables: proper amount of peanuts: proper amount of water: proper amount of soy sauce: 1 spoon of aged vinegar: 1 spoon of white sugar: 1 spoon of minced garlic: proper amount of sesame oil: proper amount of salt: 1 spoon of monosodium glutamate: proper amount of Taitai fresh chicken juice: optional.
Practice:
1: Remove the old leaf diameter of the gray-gray vegetables picked from the garden, put them in a pot, soak them in proper amount of water and salt 10 minute, and then clean them.
2: Pour the right amount of water into the pot, add the right amount of salt and a few drops of cooking oil, and bring to a boil.
3: Put the washed gray vegetables in the boiling water pot, blanch 1-2 minutes, take out the water, take out the water and dry it, and then cut it with a knife and put it on a plate for later use.
4: Pour the right amount of oil into the pot, and pour the right amount of peanuts into a small fire until the peanut skin turns dark red, and there is no crackling sound. Turn off the fire and let it cool.
5: Garlic is smashed with the back of a knife, chopped into minced garlic and put in a bowl.
6: In a bowl filled with minced garlic, pour in light soy sauce 1 spoon, aged vinegar 1 spoon, sugar 1 spoon, appropriate amount of minced garlic, appropriate amount of sesame oil, salt: 1 spoon, appropriate amount of monosodium glutamate, and half a spoonful of fresh chicken juice from Taitai Le, and mix evenly for later use.
7: Pour the prepared sauce into the gray vegetables, add the cooled and fried peanuts, and stir well to serve.
1: You don't have to put chicken juice at home.
2. Blanching the gray vegetables is to remove the bitter taste of some gray vegetables and further soak the eggs that can't be killed, but it is not easy to blanch for too long, otherwise it is easy to blanch the gray vegetables and affect the taste.
3. The blanched gray-gray vegetables are watered with cold water to further remove the bitter taste of the gray-gray vegetables and make the blanched gray-gray vegetables more green.