What is the value of Shanghai Green?

Shanghai Green is also called Shanghai Cabbage, and its leaves are bright green, because each leaf has completed the photosynthesis of chlorophyll, so the characteristics of Shanghai Green can be described by an idiom, that is, aboveboard.

Shanghai green is rich in various nutrients needed by human body, such as protein, carbohydrates, dietary fiber, vitamins and various minerals, and it has many benefits for human body.

promoting digestion

Every 1 grams of Shanghai green contains .6 grams of crude fiber, which can promote the peristalsis of the gastrointestinal tract, help digestion and discharge of food, and effectively improve constipation. People with indigestion and constipation can eat more Shanghai green.

slimming beauty

Shanghai green is a low-fat food, which can be appropriately increased by people who lose weight. Moreover, Shanghai green is rich in vitamin C, about 4 mg per 1 grams, which has a whitening effect on the skin.

Shanghai green is also rich in carotene and vitamin B2, which can inhibit ulcers. Regular consumption has a good effect on skin and eye care.

what is the most suitable cooking method for Shanghai green? Tan Tang recommended several delicious dishes about Shanghai green for reference to friends who like to eat sea green.

Garlic Shanghai Green

1. Cut Shanghai Green in half, soak it in clear water for 1 minutes, then remove it and control the water;

2. Chop garlic into minced garlic;

3. Boil water in a pot, add salt and oil after the water boils, pour it into Shanghai blanching for 45 seconds, and take it out to control the water;

4. Cool the oil in a hot pot, stir-fry the garlic with a small torch, and don't burn it;

5. Turn to high heat, pour Shanghai green and stir fry for 1 minute;

6. Add salt, chicken powder and a little sesame oil, stir-fry evenly and serve;

Lentinus edodes and Shanghai Green

1. Soak Shanghai Green in clear water for 1 minutes, then wash it and take it out;

2. soak the mushrooms in water and cut them into small pieces;

3. Boil water in a pot, add cooking oil and salt, and blanch Shanghai green water;

4. Cool the oil in a hot pan, pour in the mushrooms and stir-fry for a while, add salt and chicken powder, and pour a little water to stew;

5. Turn to high heat, pour in a little water starch, pour in Shanghai green, stir fry quickly, and then take out the pan;

Shanghai green with lard residue

1. Soak Shanghai green in water for 1 minutes, wash it and cut it in half for later use;

2. cut garlic into minced garlic and prepare lard residue;

3. Boil water in a pot, add salt and oil after the water boils, pour it into Shanghai blanching for 45 seconds, and take it out to control the water;

4. Heat the pan, add lard, then add lard residue and stir-fry until fragrant;

5. Add garlic, stir-fry for fragrance, turn to high fire, pour Shanghai green and stir-fry a few times;

6. Add appropriate amount of salt and chicken powder, stir-fry quickly and evenly, and serve;

As for Shanghai Green, stir-fry is the most common thing. I don't know how you eat Shanghai Green. Tan Tang welcomes friends to leave a message below and tell us how you cook Shanghai Green!