There are many ways to eat grey vegetables, the most common ones are fried and cold salad, but whether it is cold salad or fried, the taste is fresh and refreshing, not greasy, especially cold salad, 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
Cooking and ingredient preparation time: 10
How many people: 1 3
Taste: fresh and refreshing, refreshing and not greasy.
Suitable for eating people: ordinary people
Suitable for learning objects: office workers, Xiao Bai.
Operation features: simple and easy to use, automatic and faster for anyone.
Grey 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 grayish vegetables picked from the garden into the pot, pour a proper amount of water and salt, soak them for 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 grey vegetables in a boiling water pot, blanch them for 1-2 minutes, take them out and drain them, and cut them 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 minced onion and ginger to make it fragrant.
6: Add 1 tbsp edible salt, then add chopped gray vegetables and stir-fry for 1.2 minutes. Turn off the heat and serve.
1: blanching the grey vegetables is to remove the bitterness of some grey vegetables and further soak the eggs that can't be killed, but it is not easy to blanch for too long, otherwise it will easily blanch the grey vegetables and affect the taste.
2. Pour the scalded gray-gray vegetables with cold water to further remove the bitterness of the gray-gray vegetables and make the scalded gray-gray vegetables greener.
Grey vegetables: right amount of peanuts: right amount of water: right amount of soy sauce: 1 tablespoon of aged vinegar: 1 tablespoon of sugar: 1 tablespoon of minced garlic: right amount of sesame oil: right amount of salt: 1 tablespoon of monosodium glutamate: right amount of Mrs. Fresh chicken juice: optional.
Exercise:
1: Pick the old leaf diameter of the gray vegetables picked from the garden, put them in a pot, soak them in proper amount of water and salt for 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 cabbage in a boiling water pot, blanch it for 1-2 minutes, take it out, take it out and drain it, 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 coat turns dark red and there is no crackling sound. Turn off the fire and let it cool.
5: Mash garlic with the back of a knife, chop it into minced garlic and put it in a bowl.
6: Pour 1 spoon of light soy sauce, 1 spoon of aged vinegar, 1 spoon of white sugar, 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 into a bowl, and stir evenly for later use.
7: Pour the prepared sauce into the cabbage, add the cooled and fried peanuts, and stir well to serve.
1: You can leave the chicken juice at home.
2. Blanching the grey vegetables is to remove the bitterness of some grey vegetables and further soak the eggs that cannot be killed, but it is not easy to blanch for too long, otherwise it is easy to blanch the grey vegetables and affect the taste.
3. Pour the scalded gray-gray vegetables with cold water to further remove the bitterness of the gray-gray vegetables and make the scalded gray-gray vegetables greener.