Sweet potato leaves (sweet potato leaves)

Sweet potato, also known as sweet potato, white taro, sweet potato, sweet potato and so on. Sweet potato leaves, that is, the tender leaves at the top or both sides of the stem of sweet potato seedlings, can be harvested in all seasons in the south. Sweet potato leaves are commonly chicken-claw-shaped, five-claw-shaped, heart-shaped and so on, and petioles are green, green and purple. According to the test, sweet potato leaves contain 2.28g of protein, 0.2g of fat, 4. 1 g of sugar, 2.3mg of mineral potassium1.6mg of iron, 34mg of phosphorus, 6.42mg of carotene and 0.32mg of vitamin C. Compared with ordinary vegetables, the contents of minerals and vitamins are superior, and the content of carotene is higher. Therefore, the Asian Vegetable Research Center listed sweet potato leaves as a high-nutrient vegetable variety and called them "vegetable queens". In recent years, there has been a "sweet potato leaf fever" in Europe, America, Japan and Hong Kong. Food made from sweet potato leaves has even been put on the tables of hotels and restaurants. Now there are various varieties of sweet potato leaves on the market, and potato leaves have become a modern food.

Sweet potato leaves have health care functions such as improving immunity, stopping bleeding, lowering blood sugar, detoxicating, and preventing and treating night blindness. Regular consumption can prevent constipation, protect eyesight, keep skin delicate and delay aging. There is also a record in "Seeking the Source of Materia Medica", which holds that sweet potato: "Cooling blood and activating blood, relaxing the bowels, removing blood stasis and detoxifying." Especially suitable for people with chronic constipation. You can also eat 250g fresh sweet potato leaf oil and salt once on an empty stomach, once in the morning and once in the evening, which is suitable for people with dry stools. As the folk proverb says, "every meal has sweet potatoes, which can be swallowed."

There are many ways to eat sweet potato leaves. Here is a brief introduction. No matter which way you eat it, you can give people a feeling of freshness, smoothness, fragrance and beauty.

1. Stir-fry sweet potato leaves with shredded pork, which is fragrant and sweet and has a unique flavor.

2. Boil sweet potato leaves in soup or put them in porridge.

3. Cook tofu with peanut noodles or bean noodles.

4. Take the fresh tip of the leaf, blanch it with boiling water, and make a cold salad with sesame oil, soy sauce, vinegar, Chili oil, mustard, ginger juice, etc. The appearance is light green, which can greatly increase people's appetite.

5, garlic sweet potato leaves: wash the tender sweet potato leaves and stems, put them in a boiling water pot, remove them and shower with cold water, cut into sections. Peel garlic and mash it. Put the wok on fire, add vegetable oil to 40% heat, stir-fry garlic, stir-fry tender sweet potato leaves and stems, add fresh soup, refined salt and yellow wine to taste, add monosodium glutamate and sesame oil, sprinkle with the remaining garlic and mix well.

6, oyster sauce sweet potato leaves: sweet potato leaves pick off the old stems and rinse them with water; Shred red pepper; Flatten garlic and remove clothes; Mix 1/2 tablespoons of raw flour and 3 tablespoons of clear water into raw flour water; Boil the water in the pot, add 1 tablespoon salt and 2 tablespoons oil, blanch the sweet potato leaves until they are soft, and drain; Heat 3 tbsp oil in the pan, saute garlic and shredded red pepper, and pour in 1 cup of water; Add 3 tbsps of oyster sauce, rice wine 1 tbsps, sugar 1/3 tbsps, salt 1/5 tbsps, mix well, boil, and pour in cornflour water to thicken; Add the blanched sweet potato leaves and stir well. Serve.

7, stewed melon with sweet potato leaves: 60 grams of fresh sweet potato leaves, melon 100 grams, stewed. It is mainly used for treating diabetes with dryness and heat in lung and stomach, polydipsia and polydipsia, dry mouth, emaciation and hunger, red tongue edge, Huang Gan fur and rapid pulse.

The processing technology is as follows:

1. Process flow: raw materials → blanching → pickling → batching → bagging → sealing → sterilization → finished product.

Second, the processing points

1, raw materials. Take sweet potato tender leaves, remove impurities, silt and moldy leaves, put them in a washing tank, rinse them with running water, and take them out to drain.

2. drowning. Soak the washed sweet potato leaves in 1% salt solution for 10 hour, wash them, soak them in 1% sodium carbonate solution for 8 minutes, take them out and put them into 3% salt solution with 0. 17% baking soda and ph value of 8, and the solution temperature is 95℃ ~/kloc.

3. pickling. Soak sweet potato leaves in 10% salt solution containing 0.2% calcium chloride, keep the salt concentration stable, and increase it by 2% every day until the concentration reaches 16%. Pickling sweet potato leaves for 4-5 days, desalting and draining.

4. Prepare seasoning. Crushing 0.2% star anise, 0.4% ginger, 0.08% clove, 0.08% cinnamon, 0.05% white pepper and 0. 1% fennel, bagging, boiling in water for 2 hours, and replenishing water to 50 kg. After cooling, 0.02% ethyl lactate, 0.02% ethyl acetate and 0.02% fennel were added.

5, soup formula. Use the above spices 2%, sugar 20%, salt 2%, and edible white vinegar 1%.

6. Mix and bag. Put the treated sweet potato leaves into a compound bag quantitatively, and then add a proper amount of soup. Sweet potato leaves can also be added with 2% salt, 0. 1% sesame, 1% Chili oil, 0.2% monosodium glutamate, 0. 1% ginger powder, 0.5% sugar and 0.02% dehydroacetic acid. The thickness of the finished product should be less than 15 mm, and the content should be 3 ~ 4 cm away from the bag mouth.

7, sealing and sterilizing. The packaging bag is sealed in vacuum, and then sterilized in a sterilizer, usually 12 1℃, 15 minutes.

8, heat preservation, inspection. The finished product was stored at 37℃ for 7 days, inspected, turbidity and bulging of the soup were removed, and the finished product was boxed.

There are all kinds of sweet potato leaves for sale in the general market, which are very popular with the elderly and the younger generation who love beauty. In the past, after harvesting sweet potatoes, farmers threw them in the ground together with stalks or used them as feed for livestock, which was very regrettable. But now there are canned pickled sweet potato leaves on the Japanese market for sale. Koreans have long made it one of the pickles, and we can also add salt to make pickles and side dishes for auxiliary consumption.

In summer and autumn, sweet potatoes are harvested and listed. Those who like food and care about nutrition may wish to try sweet potato leaves. I'm sure you will like them.