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How to cook the grass head is delicious and tender

1. James water method: wash the grass head, put it in boiling water for 1-2 minutes, fish it out and then cook it, which can make the grass head more tender and smooth. Chopping method: chop the grass head into fines, soak it in cold water for more than 10 minutes, then remove it and blanch it in boiling water for 1 minute, then cook. Bubble slice method: cut the grass head into thin slices, soak it in cold water for about 1 hour, and then fish out James water for 1 minute, which can also have a tenderizing effect.

2. Ingredients: 300 grams of Caotou (cauliflower), salt, water and white. Wash the grass head and control the dry water. Sprinkle salt on the grass head that controls the dry water. Cool the oil in a hot pot, stir-fry the spring onion, ginger and garlic under the oil heat, fry the fragrance and fish out the onion, ginger and garlic. Hot oil is easy to splash when put into water and wine, so it is necessary to reduce the fire to avoid scalding and stir-fry when putting grass head.

3. A lot of grass. Grass head chooses clean, grass head is a kind of wild vegetable, taste is rough, so be willing to throw away, choose old roots, leaving only tender leaves, otherwise the taste will be greatly reduced. Rinse clean grass head and set aside. Come on in a hot pot. Add the grass after the oil is hot and stir-fry over high heat. Stir-fry until the grass head shrinks and add white wine. Salt. Season with 1 tablespoon of sugar.

4. Wash the grass head and drain. Pour oil into the pan and heat the oil at 9 minutes. Pour in the grass head and pour in half a small bowl of boiling water immediately. Stir well until the grass is ripe. And then add salt. Season with chicken essence. Drop 10 drops of liquor, stir-fry and flameout. Put it in the basin.

What are the simple methods of alfalfa dishes?

1, alfalfa vegetables, also known as grass head or cauliflower, rich in protein, vitamins and minerals, taste crisp and delicious. Stir-fried alfalfa is the simplest way to cook alfalfa. First of all, wash the alfalfa vegetables and remove the old roots and drain. Then, heat the oil in the pan, add the minced garlic and saute, then quickly add the alfalfa vegetables to the pan and stir-fry. After the alfalfa vegetables are softened, season with salt and chicken essence and serve.

2. Stir-frying alfalfa vegetables is the simplest and most common way. First, wash the alfalfa vegetables, remove the old roots, and then drain. Cool the oil in a hot pot, add the minced garlic and saute until fragrant, then pour the alfalfa vegetables into the pan and stir quickly. Stir-fry until the alfalfa vegetables are soft, add the right amount of salt and chicken essence to season and serve. This method retains the original taste of alfalfa food, which is simple and fast. Wash and cut alfalfa vegetables with tofu and cut tofu into small pieces.

3. Stir-fried alfalfa vegetables is a classic way to retain its original flavor. Cut alfalfa vegetables into sections after cleaning, saute with minced garlic, stir-fry quickly, season and serve. Scrambled eggs with alfalfa is a simple and delicious home-cooked dish. Minced alfalfa vegetables and eggs, add the right amount of salt and pepper, stir-fry until the egg is set, taste fresh and tender. Cold noodles with alfalfa is a refreshing appetizer in summer.

4. First of all, stir-frying alfalfa vegetables is a simple and delicious way. Wash and cut alfalfa vegetables into sections, stir-fry garlic in hot pot and cool oil, then stir-fry alfalfa vegetables quickly, finally season with salt and monosodium glutamate. This method can retain the original taste of alfalfa food and make people feel its unique fragrance. Secondly, scrambled eggs with alfalfa is also a home-cooked delicacy. Chop the alfalfa vegetables and stir well with the eggs. Season with salt and pepper.

5, the practice of alfalfa vegetables: prepare alfalfa vegetables, minced garlic, salt, chicken essence, light soy sauce, oil, water starch. Wash alfalfa vegetables and set aside. Cool the oil in a hot pot and saute the minced garlic. Add the alfalfa vegetables after adding James water and stir well. Season with salt, chicken essence and light soy sauce, stir well. Add the right amount of water, boil and thicken. Just load the plate.

6. scrambled eggs with alfalfa vegetables: wash alfalfa vegetables and drain; beat eggs into a bowl and stir evenly; heat pan, add appropriate amount of oil, pour egg liquid, stir-fry until cooked; add alfalfa vegetables, stir-fry evenly, season with salt. Recommended reason: scrambled eggs with alfalfa is a home-cooked dish that is easy to cook, nutritious and delicious.

Is there any way to share the grass head?

1. Stewed eggs with grass head this is a nutritious home-cooked dish. First wash the grass head and cut it into sections, beat the eggs and set aside. Refuel in the pan, after the oil is hot, pour the egg liquid into the pan and stir-fry until half-cooked, then serve and set aside. Add oil in the pan, stir-fry the grass head until soft, add the scrambled eggs, add the right amount of water, cover and simmer for a few minutes, wait for the soup to be slightly tightened and seasoned with salt. Grass head soup can also be made into clear soup.

2. Stewed ribs with grass head can also be used for stew soup or meat stew. Wash the ribs, blanch the blood foam with boiling water, then put it into a casserole and simmer with water. When the ribs are half-cooked, add the washed and cut grass and continue to simmer. Finally, add salt and other seasonings according to your taste. The soup of this dish is delicious, and the grass head absorbs the essence of the ribs, making it more full-bodied. Scrambled eggs with grass head this is a very homemade dish, simple and easy to cook.

3. Stewed tofu with grass head, wash the grass head and cut it into small pieces. Put oil in the pan, first saute the minced garlic, then add the tofu and stir-fry until golden on both sides, then add the grass head and stir-fry together, add the right amount of water, cover and simmer for a few minutes, wait for the grass head to be cooked, add salt and chicken essence to season. This dish has fresh and tender tofu, fragrant grass and balanced nutrition.

4. The dish of grass head mixed with tofu is refreshing and delicious and suitable for summer consumption. Blanch the grass head and cut the tofu into small pieces. Blanch the bean curd with boiling water to remove the fishy smell. Put the grass and tofu in a large bowl, add minced garlic, soy sauce, balsamic vinegar, sesame oil, salt and a small amount of sugar, mix well and serve. This dish is not only delicious, but also nutritionally balanced. Stewed tofu with grass head this is a warm home-cooked dish suitable for consumption in winter.

5. Grass head, also known as alfalfa, is a common vegetable, its tender leaves and buds are edible, with unique aroma and nutritional value. Here are several delicious ways to stir-fry the grass head: the simplest way is to wash the grass head and drain the water, cool the oil in a hot pan, saute the garlic, then add the grass head to stir quickly and season with the right amount of salt. This method can retain the original flavor and nutrition of grass head.

The cooking method of green grass head

1. The cooking method of green grass head is simple and delicious. First of all, wash the grass head to make sure it is clean and dust-free, and then use kitchen paper to absorb water and keep the grass head crisp and tender. Next, prepare a pan, add the right amount of vegetable oil, and heat the oil until it is slightly hot. At this time, add garlic cloves and deep-fry until golden, emitting a strong garlic fragrance. Then, add the grass to the pan and stir-fry with the garlic cloves.

2, preparation materials: first of all, buy fresh, crisp and tender grass head, the color is green and the leaves are intact and undamaged. Prepare appropriate amount of garlic, sliced ginger, chili and other seasoning ingredients according to your taste. Cleaning treatment: wash the grass head thoroughly to remove the root soil and stale outer leaves. As the grass head leaves are easy to hide dirt and can be cleaned piece by piece, if necessary, they can be soaked in light salt water to remove pesticide residues and insects.

3.-5 grams of sugar cooking steps: prepare a handful of fresh grass head. Carefully select the grass head, remove the old roots and retain the young leaves to ensure the delicate taste. Wash the selected grass head thoroughly and set aside. Heat the pan and pour in the cooking oil. After the oil is hot, put the grass head into the pan and stir-fry quickly over high fire. Stir-fry until the volume of the grass is slightly reduced, add liquor to increase the flavor.

4. First, prepare 350 grams of fresh grass head, wash it and drain. The fresh parts of a grass head usually include its stems and tender leaves, so special attention should be paid to making sure that each leaf is thoroughly washed when cleaning. Next, pour the right amount of oil into the pan and heat it to 90% heat. High temperature can quickly stir-fry the grass to maintain its color and taste. When the oil temperature reaches the required heat, quickly pour into the grass head, and immediately add half a small bowl of boiling water.

Is there any creative way to eat grass head?

1. Stewed eggs with grass heads: chopped grass heads, mixed with scattered egg liquid, seasoned with appropriate amount of salt and chicken essence, and steamed into steamed eggs in a steamer. This method is simple and easy to do, tastes tender and smooth, and is suitable for the elderly and children to eat. Grass salad: wash the grass head in James water, drain and cut into small pieces. With cucumber, tomato, lettuce and other vegetables, season with olive oil, lemon juice, salt and black pepper. Mix well and serve.

2. Caotou can be cooked in a variety of creative ways because of its unique aroma and taste. Here are some creative ways to eat: cold grass head: wash the fresh grass head, cool quickly and drain. Then cut the grass into small pieces and mix well with minced garlic, soy sauce, balsamic vinegar, chilli oil, pepper oil, sugar and a small amount of salt. This dish retains the original flavor of the grass head, tastes crisp and is suitable for summer consumption.

3. Dietary fiber: the dietary fiber in the grass head contributes to the health of the digestive system, promotes intestinal peristalsis and prevents constipation. Eating method stir-frying grass head: this is the simplest and most common practice. First wash the grass, drain the water, stir-fry quickly with hot oil, add the right amount of salt and garlic seasoning, can be out of the pot in a few minutes, retain the fresh taste and nutrition of the grass.

4. Creative gourmet tea vanilla head is a dish with tea and grass head (that is, tender buds or tender leaves) as the main ingredient. It combines the fragrance of tea and the freshness of grass head. It is simple and healthy to make.

5. Preparation materials: 350 g of grass head, right amount of oil, right amount of salt, right amount of liquor, proper amount of chicken essence, and drain water after washing. Pour oil into the pan and heat the oil at 9 minutes. Pour in the grass head and pour in half a small bowl of boiling water immediately. Stir-fry until the grass is ripe, then add salt and add chicken essence to season 10 drops of liquor, stir-fry well and turn off the heat and put in a bowl.

6. Take out the grass head doll and immerse it in water for 1-2 hours. From now on, water the grass doll 2-3 times a day and put it in a sunny place as much as possible. The grass-headed doll will sprout after 4-5 days and grow up in two weeks. After growing up, the grass head doll is also very cute, we can give full play to our creativity and modify it. The following picture is planted and trimmed by myself, but it is still a little rusty.

How to stir-fry the grass head? there is a secret cooking method of the grass head.

Ingredients: 300 grams of Caotou (cauliflower), salt, water and white. Wash the grass head and control the dry water, sprinkle the salt and hot pot cold oil on the grass head that controls the dry moisture, stir-fry the spring onion, ginger and garlic under the oil heat, fry the fragrance and remove the spring onion, ginger and garlic. Hot oil is easy to splash when put into water and wine, so it is necessary to reduce the fire to avoid scalding and stir-fry when putting grass head.

Materials: 300 grams of grass head, 20 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of cooking wine, 3 grams of garlic (white skin). Wash the grass head and control the water. Heat the wok with oil, add garlic slices and stir-fry, stir-fry cauliflower, add salt, cooking wine and monosodium glutamate. Caotou is a common name for southern alfalfa (golden cauliflower in Jiangsu and Zhejiang) by people in Shanghai, Taicang, Changshu and other places.

A lot of grass. Grass head chooses clean, grass head is a kind of wild vegetable, taste is rough, so be willing to throw away, choose old roots, leaving only tender leaves, otherwise the taste will be greatly reduced. Rinse clean grass head and set aside. Come on in a hot pot. Add the grass after the oil is hot and stir-fry over high heat. Stir-fry until the grass head shrinks and add white wine. Salt. Season with 1 tablespoon of sugar.