Longbeets are usually blanched for a minute or two before they are watered down. First soak the longbeard in water to remove its fishy flavor. After soaking for a while, blanch it in boiling water. Remove it after about a minute because the longbeards are easily blanched. Because ordinary cleaning may only clean off some dust and impurities on the longbeard, but for some pesticide compounds on the longbeard, there will still be some fertilizer residues, cleaning is not clean, especially if you choose to cool the longbeard, you may be able to eat these impurities into your stomach, thus affecting your health. With hot water longbeard external hot scald, the taste will be more refreshing.

You need to choose the longbeard that has green branches and don't buy some that are too old. Even if it does, you won't be able to eat half of it and it's a waste of money. So how can we tell if the longbeard is old or young? In fact, we can break it with our hands. The ones that can be broken are tender. If you pinch the root with your fingernail and can't get it out at that spot, it proves that you are too old to have it. So when you buy it, make sure you pick the tender green ones. After blanching, longbeard, you can control the water to dry out, put the garlic in a hot pan and put it in the pan to fry.

Stir fry the longbeet as often as possible, so that the longbeet is heated evenly. When you see that the longbeets are frying a little soft, sprinkle a little water along the sides of the pan and bake with the lid on, so that the longbeets are well done, and this trick also ensures that the stir-fried longbeets keep their verdant color, green and crispy, with a delicious flavor. Blanch the longbeards, or cut into small pieces, add sugar, rice vinegar, cooking salt and other seasonings, stir and serve.

Longbeet contains a large number of active substances that regulate human function. Long-term consumption can prevent obesity, gallstones, constipation and other metabolic diseases, and reduce blood lipids and blood sugar. In addition, longbeet has high nutritional value, it has the effect of clearing away heat and detoxification, diuretic and digestive, and can be used to treat colds and constipation. Eating traditional seaweed is the main reason why the average life expectancy of Okinawans in Japan is the highest in the world. That's why Unsui has a reputation as a longevity dish in Japan. It works wonders for removing toxins from the lungs and intestines, and removing waste from the body.