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How to eat if you are not old in spring

1. Clean the old spring vegetables, remove the roots and old leaves, and cut them into sections. Prepare some minced garlic and ginger and stir-fry them in a pan to give a fragrance. Add spring vegetables and stir well. Add the right amount of salt and chicken essence and stir well. Matters needing attention Spring not old dishes taste crisp, cooking time should not be too long, otherwise the taste will become worse.

2. Another way to eat is to mix it with fresh spring and not old. After picking the heart of the cabbage, put it in a pan and cook it lightly or stir-fry it quickly. Remove it when it is half-cooked, sprinkle with soy sauce and small milled sesame oil for cold salad. This kind of eating has a hint of mustard, can stimulate the taste buds, and even occasionally cause a sneeze, but it is this unique flavor that makes people happy, greatly boosts the appetite, and is the perfect companion for eating.

3. Cooking porridge and stir-frying. Cooking porridge: cut Huai Maochun into small pieces, add rice, millet and other ingredients, boil into porridge. Stir-fry: cut Huai Mao spring into small sections and add vegetables to stir-fry.

4. There are many different ways to eat snow red. Eating it after pickling is one of its most common eating methods. When pickling, remove the dead leaves, wash it and remove water, then sprinkle it with salt and marinate it for a week. Remove the pickled water. When you want to eat, it can be directly chopped and mixed with sesame oil, and it can also be made into dishes such as snow cabbage fish, snow vegetable tofu and shredded pork noodles for people to eat.

5. Xuelihu, also known as snow red, snow vegetables, spring is not old, frost is not old, nine head mustard, vegetables, and so on, are the tender stems and leaves of cruciferous mustard. Let's take a look at the eating method and pickling technology of potherb. There are many cooking methods for potherb, such as stir-frying, steaming with meat, and stewing tofu to make buckled meat.

How to cook mustard and mustard cherry?

1. Prepare the ingredients. Pot hot add a little oil, put Wuhua meat slices, stir-fry spit oil, add spring onions, ginger and garlic stir-fry fragrance, add cooking wine, oil consumption. Add mustard and stir-fry for a while, add hot water, add tofu, pepper, a little light soy sauce, cover the pot, simmer for about 10 minutes, put into the pan and serve. Stewed bean curd with mustard and cherry, it's ready.

The first step is to wash and drain the prepared mustard. Then scald it with prepared boiling water and let it stand for 2 minutes. Then put it in a prepared bottle. Pour in boiling water and the water level should exceed that of mustard. Wait 72 hours to take it out, so the mustard and sauerkraut are ready.

3. Rinse the mustard and soak for 15 minutes. Cut the root of the mustard with a knife. Then hang up each mustard, empty water and dry slightly. Put the dried mustard in a basin in batches, sprinkle with salt, and rub the salt with the mustard with your hands. Boil the pepper and star anise into a large mixture of water. After the water is cooled, pour it into a mustard jar. Cover and marinate for 15 days, then cook and eat.

Snow red is obviously green, why is it called snow red?

In northern China, the leaves turn purple in autumn and winter, so the name "snow red". In southern China, because it is rare to see a purplish red "snow red", it is also misrepresented as "snow red". Xuelihong, an annual herb, a variety of mustard, pickled mustard leaves and stems, is Xuelihong (also known as Xuelieng), commonly known as spicy food. The leaves are deeply split, the edges are wrinkled, and the flowers are bright yellow.

In winter in the north, the leaves of snow vegetables are closed because of the cold, and the color changes from green to purple. Because this color is very eye-catching in a snow-covered environment, it is named "snow red", which actually refers to the same kind of vegetable. Snow vegetables are usually processed into pickles, which become sour and delicious after being salted. Snow vegetables are very popular as a meal, especially when eating porridge.

Snow vegetables in the northern winter, the leaves will change color as expected, from green to purple. So it looks very unique in the snow, so it is named Xuelihong, which is actually the same dish. Most of the snow vegetables are made into pickles, pickled with salt, the taste will be hot and sour and delicious. When eating porridge, eat a little rice, the price of snow vegetables is also very cheap, pickled in place can be stored for a long time.

Xuelihong, also known as Xuelieng, is a kind of leaf vegetable in mustard, with large leaves, oval-shaped stems and leaves, and light green. It is one of the common vegetables in northern China in autumn. Snow red because it is relatively cold-resistant, part of it can turn red after frost, and is usually used to make pickles. Snow red in northern China, the leaves will turn purple in autumn and winter, so the name "snow red".

Snow red is a kind of plant and its use. The detailed explanation is as follows: Xue Li Hong is actually the name of a kind of vegetable. This is a variety of mustard, belonging to the cruciferous family. In China, especially in the south, potherb is a very common vegetable and is very popular with people. Its name comes from its growth characteristics, and it can be green even in cold winter, especially in the snow.

Xue Li Hong, also known as snow vegetable, is a variety of mustard. The reason why it is called Xuelihong because it is relatively cold-resistant, in the northeast region, when all the green vegetables withered in autumn, it is still alive, but after the frost hit, the upper part of the plant turned red, hence the name. In southern China, because it is rare to see red "snow red", it is also misunderstood as "snow red". Any of various annual or biennial herbs of the genus Cruciferae.