How to make sweet potato leaves delicious (the harm of women eating sweet potato leaves)

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List of contents for this article:

• 1、Should I blanch the sweet potato leaves?
• 2、How to make sweet potato leaves delicious
• 3、How to make sweet potato leaves delicious
• 4、How to stir-fry the sweet potato leaves so that they are crisp, green and tender
• 5、Ingredients_Sweet potato leaf tips

Should I blanch the sweet potato leaves?

The core method of drying sweet potato leaves is to wash, blanch them in water, and then ventilate and dry them. Dehydration can be completed in 2-3 days on sunny days. The basic operating procedure is to pick fresh young leaves, remove hard stems and insect bites, and wash them with clean water 2-3 times to remove sediment. After boiling water, add 1 spoonful of salt or baking soda, put the leaves in and cook for 30 seconds until the leaves are soft, remove and immediately soak in cold water to cool down.

Add the leaves after boiling water, blanch them for 10-15 seconds, and remove them immediately when the color of the leaves turns dark green and slightly soft. Overcool and keep fresh: Quickly put the blanched leaves in ice water or cold boiled water and soak them for 1-2 minutes to completely cool. This step stops enzyme activity, prevents leaves from yellowing, while maintaining a crisp and tender taste. Dry and divide: After removing the leaves, use a kitchen paper towel or clean towel to dry up the surface moisture to avoid frosting during freezing.

By blanching water, some tannic acid can be effectively removed, making the sweet potato leaves taste more tender. Improve the taste: After blanching the sweet potato leaves, their fibrous tissue will become softer, making them easier to chew and digest, and the overall taste will be improved. What needs to be noted is that we must pay attention to the method of blanching sweet potato leaves. The water must be boiled before placing them in the pan. The blanching time should not be too long. After putting them in the pan for about 20 seconds or changing color, you can remove them to avoid boiling them and causing the taste to become soft and collapsed.

Sweet potatoes do not have to be blanched with water, or they do not have to be blanched with water. Blanching water can remove the tannic acid in the leaves to prevent them from having a hard taste. Sweet potato leaves are the leaves on the stem of sweet potatoes during their growth. Generally, the tender leaves at the top of the sweet potatoes are eaten after they mature in autumn. If you want to blanch sweet potato leaves before cooking, you must boil the water before putting them into the pot. The blanch time should not be too long.

Thereby improving the safety of consumption. Easy to cook: The sweet potato leaves after blanching are easier to cook. Whether they are cold, fried or made in soup, they can reach the desired taste and maturity more quickly. Maintain color: Blanching water helps maintain the bright green color of sweet potato leaves and makes the dishes look more attractive. However, it should be noted that sweet potato leaves can also be cooked directly without blanching water. The specific choice depends on personal taste and cooking needs.

How to make sweet potato leaves delicious

1. Ingredients: 500 grams of sweet potato leaves, 3 garlic seeds, 1 spoonful of corn flour and sugar, and half a spoonful of chicken flour. First, fold off the old leaves of the sweet potato leaves, and then tear off the stems at the roots. Put it in water, soak it in a small amount of salt, and then wash it. Put the washed sweet potato leaves in a boiling water pot and blanch for another minute. Take it out and control water for later use. Pat off the garlic seeds with the back of the knife and peel them, then chop them for later use.

2. Sweet potato leaves can be made delicious by the following steps: Prepare ingredients: 500 grams of sweet potato leaves, 3 grains of garlic flour, 1 spoonful of chicken powder each, and half a spoonful of white sugar. Treat sweet potato leaves: Fold off the old leaves, tear off the roots and stems, and ensure The ingredients are fresh and tender. Soak the sweet potato leaves in water with a small amount of salt, and then wash them thoroughly to remove impurities and pesticide residues.

3. Blanch water step by step: Put the stem and blanch water for 1 minute (thoroughly soften the fiber). Add the leaves and blanch for 20 seconds (avoid over-boiling). Quickly remove the cold water (stop heating to keep the color green and crisp). Heat and seasoning techniques Heat the pan and cool the oil, and use lard to enhance the aroma: Lard has a low melting point and can quickly wrap the ingredients, lock in moisture, and give the sweet potato leaves a mellow aroma.

4. Oxalic acid and safe sweet potato leaves contain a certain amount of oxalic acid. Direct consumption may bring astringent taste. Blanching water (boiling water for 30 seconds to 1 minute) can effectively remove most of the oxalic acid, improve the taste and reduce the absorption of minerals. impact. If the leaves are old or pesticides are used more during planting, blanching can also reduce the risk of residue. Taste and practice Cold/stir-fried: It is recommended to blanch and apply it with cold water to keep it crispy, tender and green in color. It is suitable for pairing with seasoning such as garlic and fermented bean curd.

5. Lower half a teaspoon of sugar, and stir fry with a little soy sauce. (The fermented bean curd is already very salty, so be careful not to add too much when making soy sauce, just use a little to enhance the flavor.) Finally, pour in the fermented bean curd and stir fry well. Stir fry sweet potato leaves with garlic Ingredients: 500g sweet potato leaves, appropriate amount of oil and salt, 5 grains of garlic. Practice: Sweet potato leaves are as long as the leaves are not stalked. Wash the sweet potato leaves. Smash the garlic. Put garlic in a hot oil pan and saute until fragrant. Add sweet potato leaves and stir fry.

How to make sweet potato leaves delicious

The method of stir-frying sweet potato leaves is as follows: ingredients prepare sweet potato leaves 150 grams of minced garlic, 10 grams of dried pepper, 5 grams of salt, 3 grams of chicken essence, 3 grams of soy sauce, 1 spoonful of vegetable oil, 2 spoonfuls of corn starch, 20 grams of production steps, sweet potato leaves processing: Wash the sweet potato leaves and control the moisture after drying, pay attention to no obvious moisture residue, nor should you put it too dry to cause the loss of moisture in the vegetables themselves.

Plate and Drizzle Remove the cooked sweet potato leaves, drain the water, and plate. Spread the previously mixed dipping ingredients evenly on the sweet potato leaves and serve.

Practice steps: Wash the sweet potato leaves, place them in boiling water and blanch them for 1 - 2 minutes until the sweet potato leaves are broken. After taking out, quickly put them into cold water and soak them to maintain the color and crispy and tender taste of the sweet potato leaves, and then remove them. Drain the water and cut them into small pieces. Minced garlic, put it in a bowl, add appropriate amount of soy sauce, vinegar, salt, white sugar, sesame oil and chili oil (adjust the amount according to personal taste), and stir well to make a sauce.

Soak hair: Soak the dried sweet potato leaves in cold water until soft, then wash them clean. Stir-fry: Put the soft and washed sweet potato leaves and minced garlic into the oil pan and stir-fry quickly. Add salt to season and then serve the pan. Making woowotou: Chop the processed sweet potato leaves, mix them with flour and knead them into dough, add a little salt, shape them into woowotou shape, steam them and serve.

Ingredients: 500 grams of sweet potato leaves, 3 garlic seeds, 1 spoonful of corn flour and white sugar, and half a spoonful of chicken flour. First fold off the old leaves of the sweet potato leaves, and then tear the stems at the roots. Put it in water, soak it in a small amount of salt, and then wash it. Put the washed sweet potato leaves in a boiling water pot and blanch for another minute. Take it out and control water for later use. Pat off the garlic seeds with the back of the knife and peel them, then chop them for later use.

Sweet potato leaves can be made delicious by the following steps: Preparing ingredients: 500 grams of sweet potato leaves, 3 grains of garlic flour, 1 spoonful of chicken powder each, and half a spoonful of white sugar. Treat sweet potato leaves: Fold off the old leaves and tear off the roots and stems to ensure that the ingredients are fresh and tender. Smooth. Soak the sweet potato leaves in water with a small amount of salt, and then wash them thoroughly to remove impurities and pesticide residues.

How to stir-fry the sweet potato leaves so that they are crisp, green and tender

Step-by-step blanch: Put in the stems and blanch for 1 minute (thoroughly soften the fiber). Add the leaves and blanch for 20 seconds (avoid over-boiling). Quickly remove the cold water (stop heating to keep the color green and crisp). Heat and seasoning techniques Heat the pan and cool the oil, and use lard to enhance the aroma: Lard has a low melting point and can quickly wrap the ingredients, lock in moisture, and give the sweet potato leaves a mellow aroma.

The leaves do not need to be blanched for too long, just a few seconds. Then heat the pan to cool the oil, saute the garlic slices until fragrant, then add the sweet potato leaf stems and stir fry quickly a few times, then add the leaves and continue to stir fry. Stir fry quickly over high heat throughout the process. The whole process takes a few minutes. When you see that the leaves are soft but still green, you can take them out of the pan. In this way, the fried sweet potato leaves taste the most tender. Selection of materials is very important, and fresh green sweet potato leaves are the foundation.

Ingredients preparation sweet potato leaves 150 g minced garlic 10 g dried pepper 5 g salt 3 g chicken essence 3 g soy sauce 1 spoonful vegetable oil 2 spoonfuls corn starch 20 g Production steps Sweet potato leaves processing: Wash the sweet potato leaves and control the moisture, pay attention not to There is obvious moisture residue, nor should it be too dry to cause moisture loss in the vegetables themselves.

Will you encounter this problem when frying sweet potato leaves? The color is always dark, the taste is not crisp, and it is even a bit bitter. In fact, it is such a simple stir-fried sweet potato leaves. There are also skills when frying. You cannot put them directly into the pan. Next, I will teach you a trick. It is tender and crisp without changing color. Let's learn it together.

Cooking points choose fresh sweet potato leaves: fresh sweet potato leaves have green leaves, no yellow leaves, no pests and diseases, and the stems are thick and tender. This kind of sweet potato leaves taste better and are more nutritious. Control cooking time: Sweet potato leaves should not be cooked for too long, otherwise it will lead to loss of nutrients and deterioration of taste. Whether it is stir-fried, stir-fried with garlic or cold, quickly stir fry or blanch to maintain the crispy, tender taste and nutritional content of the sweet potato leaves.

Ingredients_Sweet potato leaf tips

1. Production steps Pretreat the ingredients. Wash the sweet potato leaves, drain the water, remove the old stems, and retain the tender leaves and thin stems. Peel and chop garlic for later use.

2. Prepare ingredients: sweet potato leaves, 1 handful of garlic, 5 cloves of dry red peppers, 2-3 (optional) clean water, salt, edible oil, and pepper powder. Handle the sweet potato leaves with a little water, remove the roots of the sweet potato leaves, keep the tender leaves, clean and control the water and pick them into small pieces for later use. Prepare the ingredients, peel the garlic, and cut the garlic into slices. Cut the dry red peppers into sections for later use.

3. You can steam sweet potato leaves completely without adding oil. This practice is not only common, but also retains the original flavor and nutrition of the ingredients to the greatest extent.

4. The common practice of sweet potato leaves is to stir-fry sweet potato leaves. The specific steps are as follows: Prepare sweet potato leaves with ingredients: Select fresh and tender leaves, fold off part of the leaf stems (if the leaf stems are tender, keep the parts), and repeatedly rinse with water to remove sediment and impurities. Ingredients: 2-3 cloves of garlic (chopped or chopped), 30g of sour bamboo shoots (shredded or thin slices, if not available, a small amount of vinegar can be used to replace the sour taste), cooking oil, cooking wine, salt, chicken essence, white pepper powder.

5. Minerals and dietary fiber can be used in a variety of ways, which can not only retain their fragrant and crisp taste, but also match them with a variety of ingredients.

6. Preparation of ingredients: 500g of sweet potato leaves, appropriate amount of flour, a little salt, and a little MSG.