Stir-fry or vegetable stir-fry is one of the simplest cooking methods, which is suitable for green leafy vegetables such as rape, Chinese cabbage, Chinese cabbage, oily wheat, spinach and lettuce leaves, such as stir-fried cabbage. Wash these green leafy vegetables and cut them into sections (the longer the better), and then add oil to the hot pot. When the oil is hot, stir-fry the green leafy vegetables, and add seasonings such as monosodium glutamate or chicken essence, salt or soy sauce. Cooking or vegetarian cooking mainly eats the taste of green leafy vegetables themselves.

Fried garlic

Garlic stir-frying is based on stir-frying, adding garlic stir-frying, that is, hot pot refueling. After the oil is hot, add garlic (sliced or minced) and stir-fry until fragrant, then add green leafy vegetables and stir-fry quickly to taste. Green leafy vegetables with special smell, such as chrysanthemum, kale, mustard, kale, black fungus, purple cabbage moss, pea seedlings, etc., are especially suitable for frying garlic. Most other green leafy vegetables can also use this method. They eat a mixed taste of garlic and green leafy vegetables, such as fried chrysanthemums with minced garlic. Of course, you can also use ginger, pepper, lobster sauce, pepper, Chili sauce and so on.

3. Vegetable salad

Vegetable salad is a western-style eating method, which is suitable for some green leafy vegetables with light taste, such as lettuce, lettuce, lettuce leaves, bitter chrysanthemum and so on. It should be noted that salad dressing or thousand island dressing is a double-edged sword because their main ingredient is oil. A small amount of food is beneficial, which can promote the absorption of nutrients such as carotene and vitamin K, but a large amount of food is harmful to health and will lead to excessive fat intake. The Chinese way to eat vegetable salad is to mix raw vegetables, but we should also pay attention to less oil and salt. Vinegar, ginger powder, pepper and other oil-free and salt-free condiments can be used in moderation, such as raw andrographis paniculata.

Fried meat

Fried meat with green leafy vegetables is a way of eating with meat and vegetables, which is suitable for making all kinds of green leafy vegetables, such as shredded Chinese cabbage. Add oil to the hot pot. When the oil is hot, add shredded pork, onion, ginger and garlic and stir-fry until fragrant. Then add green leafy vegetables, stir-fry and season. Another method is to cook shredded pork or sliced meat with water (or smooth it with oil), and then fry it with green leafy vegetables. Green leafy vegetables with fried meat and meat are not only nutritious, but also delicious, suitable for people who don't like green leafy vegetables very much.

5. Scrambled eggs

Scrambled eggs with green leafy vegetables is also a relatively simple way to eat with vegetarian dishes, suitable for cooking leeks, Chinese cabbage, rape, spinach (blanched first), mugwort leaves, Chinese cabbage, wormwood, shallots, purple moss and so on. Scrambled eggs with leeks are the most classic. Scramble the eggs first, then put the oil in the pot to fry the green leafy vegetables, then put the scrambled eggs back and stir them to taste. It should be noted that there is not much oil and less salt.

Make soup

Making soup with green leafy vegetables is also one of the easiest ways to eat, such as spinach soup. Boil water, add seasoning such as oil and salt, ginger, onion, chicken essence, soy sauce and vinegar, and add green leafy vegetables (spinach, amaranth, water spinach, etc.). You must blanch it first and cook it quickly. Suitable for green leafy vegetables such as Chinese cabbage, agarwood, Chinese flowering cabbage, lettuce, oil wheat, watercress, lettuce leaves and water spinach. Now there are various flavors of "compound seasoning soup" in the supermarket. It is faster and more convenient to make soup instead of your own seasoning. Green leafy vegetables are used as fillings to cook jiaozi, wonton, steamed stuffed bun and pie. The operation is a bit complicated, but it is the most delicious. Spinach, rape, Chinese cabbage, Chinese cabbage, lettuce, leek, oil wheat, celery leaves, lettuce leaves, watercress, radish seedlings, shallots, shepherd's purse and so on. Are suitable for stuffing.

7. Cook before stirring

Boiling before mixing is suitable for cooking all kinds of green leafy vegetables, the most typical of which are lettuce in oyster sauce and boiled kale. Boil water, add green leafy vegetables, cook, remove and drain. Then according to their own preferences, with oil consumption, soy sauce, sesame sauce, peanut butter, garlic sauce, Chili sauce, soy sauce, sweet noodle sauce, beef sauce, mushroom sauce, sand tea sauce, seafood sauce, cooking oil and other sauces.

8. Steam before mixing

Steaming before mixing can reduce nutrient loss and is suitable for cooking all kinds of green leafy vegetables, such as steamed rape. Wash the green leafy vegetables, put them in a steamer, steam for a few minutes (rape takes three or four minutes), take them out, drain them, and mix with all kinds of sauces you like. In order to further reduce nutrient loss, green leafy vegetables (such as spinach, blanched first) can be chopped, mixed with a small amount of flour and seasoning, squeezed into vegetable balls, and then steamed in a drawer to avoid water loss.

9. dip in sauce

The dipping sauce for green leafy vegetables only needs washing, not boiling. Bitter chrysanthemum, Chinese cabbage, lettuce, lettuce, celery leaves, shallots, radish tassels, radish seedlings, chicken feathers (rape seedlings), lettuce leaves, coriander and bitter vegetables are all suitable for eating like this. You can choose soy sauce, sweet noodle sauce, garlic hot sauce, seafood sauce, shrimp sauce, beef sauce and so on. Now there is a special dip in the supermarket.

10. stew

Hot oil, wok, add vegetables, stir fry, add a little water, cover the pot, and stew the vegetables until cooked. The advantages are delicious vegetables, soft texture and small size, which are suitable for eating many vegetables. The disadvantage is that it can only be used for cooking-resistant potatoes, carrots, radishes, beans, wax gourd and so on. High nutrient loss rate, oil fume pollution and high oil consumption.