How to fry small vegetables?
1, wash the small vegetables with a bubble, and wash all the mud.
2. Cut all the ginger and shallots and keep them for later use.
3. Pour oil into the pot and heat it.
4. Add small vegetables.
5. Add the chopped ginger and garlic.
6, add the right amount of salt.
7. Add some monosodium glutamate and stir well before cooking.
Nutritional value of small green vegetables
Small cabbage is the most abundant vegetable with minerals and vitamins. Chinese cabbage contains protein, fat, crude fiber, carbohydrate, acidic pectin, calcium, phosphorus, iron, rich vitamin C (about 3 times that of tomato) and a lot of unsaturated fatty acids, which is beneficial to prevent cardiovascular diseases.
Small cabbage is one of the vegetables with the richest vitamins and minerals. If an adult eats 500 grams of cabbage every day, he can meet the vitamins, carotene, calcium and iron needed by the human body, provide material conditions for ensuring the physiological needs of the body, and help to enhance the body's immunity.
Small cabbage contains a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite-cholic acid, so as to reduce the formation of atherosclerosis and maintain vascular elasticity.
Small vegetables contain a lot of carotene (more than beans 1 times, more than tomatoes and melons 4 times) and vitamin C. After entering the human body, it can promote skin cell metabolism, prevent skin roughness and pigmentation, and make skin bright and clean. Delay aging.
Vitamin C contained in small vegetables will form a "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose their vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of preventing cancer. Vegetables are cold, and those with spleen and stomach deficiency and loose stools should not eat more.
Side effects of small green vegetables
1, when eating small vegetables, it is not advisable to cook for too long, and at the same time, be careful not to cut fresh and tender small vegetables and put them away for a long time. After washing and cutting, it should be cooked immediately, and it is suitable to stir-fry with strong fire, so that it can keep fresh and crisp and its nutrients will not be destroyed.
2, cooked small vegetables should not be eaten after overnight. Green leafy vegetables contain more nitrate. After storage for a period of time, it will become nitrite due to the action of enzymes and bacteria. Nitrite is a harmful substance that causes gastric cancer.
3, small vegetables are cold, people with spleen and stomach deficiency and diarrhea should not eat more. In addition, people with dysmenorrhea should not eat.
4, people who are allergic to small vegetables should not eat. Chinese cabbage may also become an allergen. If you are allergic to Chinese cabbage, eating Chinese cabbage may cause allergic symptoms such as skin redness, frequent diarrhea, indigestion, headache, sore throat and asthma. Therefore, such people should also avoid eating Chinese cabbage.
5. Small green vegetables are one of the most susceptible vegetables to pesticide pollution. It is best to soak them in water for more than 30 minutes before eating, and change the water several times to get rid of the pesticide residues on the leaves. Small vegetables can be sealed with plastic wrap to prevent water loss, and stored in the refrigerator, but it should not be too long.
How to eat green vegetables
White burning. Boil a pot of water first, sprinkle a spoonful of oil and a spoonful of salt after boiling, wash the vegetables, put them into boiling water in batches (about four or two at a time is appropriate, depending on the amount of water), cover and stew for about half a minute. Take it out immediately after boiling again and spread it on a large plate to dry. Add a spoonful of oil to the pot, stir-fry seasonings (such as onion, ginger, garlic, etc.) as you like, add two spoonfuls of water, add two spoonfuls of umami soy sauce or soy sauce, and immediately pour it on the vegetables. Or you can mix it by cold mixing, adding soy sauce or salt, vinegar and sesame oil. You can add pepper, Chili oil, chicken essence, cooked sesame seeds, etc. to increase the flavor. This method is simple and quick, the dishes are bright, crisp and refreshing, and it will not make the dishes chewy.
Fried food. Put 2 tablespoons of oil in the pot and add your favorite spices, such as onion, ginger, garlic, etc., but personally recommend adding pepper or anise-this is the real vegetarian dish, and the fried vegetable has a fragrance similar to the meat dish, which makes the green leafy vegetables suddenly more vivid and delicious. Stir-fry the spices for a minute with low heat to let the aroma dissolve into the oil. Then turn to a big fire, immediately add vegetables and stir fry, usually for two or three minutes, add salt when it is almost cooked, if you like, turn off the fire when you start the pot, and immediately add a spoonful of soy sauce and stir well, which can have the effect of raising the fragrance.
Cook food. Boil half a pot of water first (chicken soup and broth are ideal. Don't have too much water, only vegetables can be submerged), add two spoonfuls of sesame oil. You can add spices as you like, such as a few peppers or a few white peppers. After boiling, add vegetables that are particularly easy to cook, such as chrysanthemum, chicken hair and tender amaranth. Cook for two or three minutes, and finally turn off the fire to taste. Add salt and chicken essence according to taste. I think some vegetables are delicious enough to do this, and they feel like soup vegetables, soft and delicious. This cooking method is especially good for vegetables that are easy to get old when fried.
Conclusion: Through the above introduction, do you know more about celery? When eating small vegetables, it is not advisable to cook for too long, and at the same time, we should be careful not to cut fresh and tender small vegetables and put them away for a long time. After washing and cutting, it should be cooked immediately, and it is suitable to stir-fry with strong fire, so that it can keep fresh and crisp and its nutrients will not be destroyed.