Stir-fried Mustard Greens

Name: Stir-fried Mustard Greens
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2s Mustard; 1 small handful peanut; 2 cloves garlic; 1 teaspoon salt; 1 teaspoon Chicken Essence

by Sago Fiona

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

I especially like to eat green vegetables. Vegetables with green leaves always arouse my appetite. You can have no meat for a month, but you can't have no vegetables for a day. Therefore, it is relatively easy to fry various vegetables. When at home, occasionally when guests come to the house, my dad will always cook and prepare a table of delicious food. However, there are always green vegetables left, so I specifically asked me to fry it. Smiling and telling others, my daughter's fried vegetables are very delicious.
Lettuce, spinach, small rapeseed, and the mustard we talked about today are the most often fried. Lettuce, small rapeseed is very simple, there is nothing to say. For spinach, I often blanch it and eat it. The mustard is slightly bitter. Many people don't like to eat it. In fact, the mustard greens are really delicious if they are fried well. Moreover, because the fiber of mustard greens is relatively coarse, regular consumption helps moisturize the intestines. It can also clear the lungs and appetite, promote qi and eliminate phlegm. For this dish, I really like it.
To fry a green vegetable, the most important thing is to heat the pan with cold oil and stir fry quickly. Before frying the mustard greens, be sure to blanch them with oil and salt water to remove the astringency. And it shouldn't be hot for too long, it will turn yellow, not green and crisp after a long time. Caibang and leaf have to be blanched separately. It will not be too hot to rot.
When stir-frying, stir fry quickly, just flip it a few times and adjust the taste. The most important thing is to put some fried peanuts. Peanuts with mustard greens, two flavors in one bite. It's really awesome. You can also try.

Ingredients

2s Mustard
1 small handful Peanut
2 cloves Garlic
1 teaspoon Salt
1 teaspoon Chicken Essence

Stir-fried Mustard Greens

1. It's this kind of mustard green with a little curly core, and I usually remove the old leaves from the outside. Then peel off each leaf and soak in light salt water to remove pesticide residues.

2. Grab a small handful of peanuts, stir-fry the peanuts slowly until they hear the crackling sound. Remove and set aside.

3. Wash the mustard greens and separate the leaves from the vegetable gangs. Caibangzi uses a knife to open diagonally. Change the knife at will

4. Prepare some minced garlic

5. Boil the pot with hot water, add 1 teaspoon of salt, 1 tablespoon of oil, first blanch the Caibangzi until it changes color, and then remove it. The vegetable leaves are also blanched and removed immediately. Let's spend some cold water. Rinse in the flowing water until it's cool.

6. In a wok, heat the pan with cold oil, saute the minced garlic, pour in all the mustard greens, and stir-fry quickly. Quickly flip it a few times and sprinkle in the peanuts. Season with some salt and chicken essence and serve. (This process must be fast.)

Tips:
The mustard greens should not be blanched and fried for a long time to keep them green and tender.
Applicable to the general population can be eaten.
1. It is a good food therapy for patients with constipation and ophthalmology.
2. Patients with febrile cough, sore and furuncle diseases, hemorrhoids, hematochezia, and those with excessive internal heat should not eat mustard. People with high blood pressure and vascular sclerosis should eat less.