Shanghai green can be eaten raw.
Shanghai Qing can be eaten raw, but it is not recommended to eat it raw. The reason is that compared to other green vegetables on the market, Shanghai greens are harder in taste, especially near the roots, and the texture is not very good when eaten raw.
Shanghai green is rich in nutritional value, which not only contains protein, carbohydrates, crude fiber, carotene and other nutrients that are beneficial to the body, but also contains vitamin B, vitamin B2, vitamin C, calcium, phosphorus, iron, etc. vitamins.
Shanghai green is a kind of Chinese cabbage. Its typical characteristics are that it has fewer leaves and more stems. The stems are white and thick, and the taste is sweet. It is suitable for stir-frying or eating cold, and has a crisp taste. April and May are the best seasons to eat Shanghai Qing, which is also a very popular vegetable.
The common steps for making Shanghai greens are as follows:
1. Garlic Shanghai greens
Material preparation: 400g Shanghai greens, appropriate amount of garlic, appropriate amount of oil, and appropriate amount of salt , soy sauce, etc.
1. Wash and drain the Shanghai greens and set aside.
2. Put an appropriate amount of water into the pot and boil it, add a few drops of oil and an appropriate amount of salt, and blanch the washed Shanghai greens in the boiling water.
3. Take it out, let it cool, and drain the water.
4. Heat the oil in the pan and sauté the garlic until fragrant.
5. Add Shanghai greens and stir-fry quickly.
6. Add appropriate amount of salt and soy sauce to taste.
2. Spicy fried Shanghai greens
Material preparation: 300g Shanghai greens, appropriate amount of dried chili, appropriate amount of pepper, appropriate amount of garlic, appropriate amount of oil, appropriate amount of salt, etc.
1. Tear Shanghai green into slices, wash and drain.
2. Put oil in the pot, heat it up, add minced garlic, dried chili pepper and Sichuan peppercorns, stir-fry until fragrant.
3. Pour in Shanghai greens, add salt and stir-fry until cooked.