forbok choyAs you all know, bok choy is a very popular vegetable, and there are many different ways to cook it. However,steamedbok choy, it's a less common preparation.In our daily diets, we often hear aboutsteaming meatfor example, steamingdumplingsand so on. There are also many different ways to steam vegetables, but why is it that steamed bok choy is so unusual?How is steamed bok choy prepared?In this article, we will learn about the different ways to prepare steamed bok choy!

How to steam bok choy

Bok choy is a very common vegetable, and it is rich in nutrients. It is often seen on our tables, and there are many different ways to cook it. The most common ways to cook bok choy are stir-fried bok choy and cold bok choy. Steaming bok choy is a less common way to cook it.The taste of steamed bok choy is actually very good. Here, I will introduce you to some home-cooked methods for steamed bok choy!

Method 1

Ingredients: bok choy,flour,garlic,oyster sauce,soy sauce,

salt,

sesame oil

Instructions:

1. Wash the bok choy, cut into pieces, and dry.

2. Mix the flour with the dried bok choy, ensuring that each piece is evenly coated with flour.

3. Bring a pot of water to a boil, and place the bok choy in a steamer basket. Steam for 5-6 minutes.

4. Mix garlic, oyster sauce, soy sauce, salt, and sesame oil. Mix well and serve.Method 2Ingredients: 250g bok choy, appropriate amount of flour,corn

starch,

(Yellow) appropriate amount, 3g salt, appropriate amount of soy sauce, appropriate amount of oyster sauce, 2g sesame oil, appropriate amount of garlic

Instructions:

1. Wash the bok choy, cut into pieces, and dry.

2. Mix flour with the dried bok choy, ensuring that each piece is evenly coated with flour (I added a little coarse cornstarch).3. Bring a pot of water to a boil, and place the bok choy in a steamer basket. Steam for 5-6 minutes.4. Mix garlic, oyster sauce, soy sauce, salt, and sesame oil. Mix well and serve.

Method 3

Ingredients: Bok choy (appropriate amount), garlic (appropriate amount), flour (appropriate amount), cornstarch (appropriate amount), salt (appropriate amount), sesame oil (appropriate amount)

Instructions:

1. Wash the bok choy, remove the old leaves, and cut into pieces.

2. Mix garlic, salt, water, and sesame oil.

3. Mix flour and cornstarch, then add the bok choy and mix well.4. Place the mixed bok choy in a steamer basket and cover with a lid.）；

5. Bring the water in the pot to a boil, and place the bok choy in the steamer. Steam for 5 minutes.

6. Take out the bok choy and serve.

6, Remove, and pour the broth over the steamed taro leaves.

Tips:

1. Leafy vegetables are easy to cook, and the cooking time can be shorter. If you want a softer texture, you can cook it for a longer time.

2. Based on personal taste preferences, addpig fatorchilioil to enhance the taste.

Nutritional value of steamed taro leaves

Taro has various cooking methods, but steaming taro leaves is a less common method. However, this method also has high nutritional value. Steamed taro leaves not only have a good appearance but also a delicious taste. If you haven't tried steamed taro leaves before, you can try making this dish!However, before learning, we can first understand the specific nutritional value of steamed taro leaves:

Taro contains volatile oils with special aromas, which can promote digestion and appetite.It contains a lot of vitamins,carrotsand amino acids, which can nourish and soothe the heart and mind, lower blood pressure and strengthen the brain.Taro contains volatile oils with special aromas, which can help to smooth the intestines and stomach, promote digestion and appetite, and increase appetite. Its dietary fiber can promote intestinal peristalsis and promote defecation, achieving the purpose of clearing the bowels and cleansing the intestines.In addition, the aroma of taro is fragrant, which can dispel phlegm and relieve depression, and remove bad odors.Taro contains a variety of amino acids, fats,proteinsand high amounts of minerals such as sodium and potassium, which can regulate body fluid metabolism, promote urination and eliminate edema.Taro contains a volatile essential oil and choline, which has the effect of lowering blood pressure and strengthening the brain.In addition to the vitamins A and C contained in taro,carrots

are higher, and it also contains a lot of calcium and iron, so taro is also a calcium and iron supplement.The nutritional value of taro may exceed many people's imagination. It has a good effect on nourishing and supplementing the liver and kidneys. Overall, it can nourish and strengthen the liver and kidneys, promote urination, and has a good effect on removing edema.Steaming taroingredientsselectionSteaming taro is one of the cooking methods for taro. Taro cooked by steaming has a different taste compared to stir-fried taro. Steamed taro has a softer texture.

If you want to make delicious steamed taro, you need to master the right cooking time and heat.In addition, you also need to choose good ingredients. When the ingredients are good, the taste will be successful.Here, we will introduce the selection method and techniques for steamed taro!

Taro is also known as taro leaves.There are two types of taro leaves in the vegetable market: small leaves and large leaves.Small leaf taro is also known as small leaf taro or flower leaf taro, and large leaf taro is also known as large leaf taro or plate leaf taro.

Small leaf taro has small leaves and deep creases, and the taste is crisp and sweet.Large leaf taro has large leaves and shallow creases, and the taste is soft and smooth.It is easy to sprout in spring, so don't buy those that have sprouted.Taro is less susceptible to pests and diseases, and the pesticide residue is low. The best consumption period is from 10 to 12 and 3 to 4 months.When selecting taro, you should choose from the following: first, choose the variety.Taro in the vegetable market is usually divided into two types: small leaves and large leaves.Small leaf taro is also known as small leaf taro or flower leaf taro, and large leaf taro is also known as large leaf taro or plate leaf taro.Small leaf taro has small leaves and deep creases, and the taste is crisp and sweet.Large leaf taro has large leaves and shallow creases, and the taste is soft and smooth.Second, observe the color.Taro should be in a vibrant, dark green.Don't choose taro with yellow leaves and wilting tips or blackened leaves. Also, if the stem or cut surface turns brown, it means that it has been stored for too long.Third, observe the stem.Taro should choose stems that are short and of moderate thickness.Generally, the shorter the stem, the fresher it is. Taro with thick and hollow stems often grows too much, and the leaves are thick and hard.In addition, taro sprouts easily in spring, so don't buy those with sprouts. Choose those without buds.After learning how to select taro, you can speed up the selection process and enjoy this delicious dish of steamed taro!Taro preservation methods

Taro is a common green vegetable, and its taste is excellent.

However, for vegetables, when purchased, they are usually eaten on the same day. But sometimes, they are not eaten in time. So, how to preserve them?

Mom's Encyclopedia will teach you a few ways to preserve taro.Taro doesn't require strict light, and it is best to have weak light.Taro is a long-day plant. Under long-day conditions, it cannot develop enough nutrients and will quickly enter the reproductive stage and bloom and bear seeds.

Therefore, it is best to cultivate it in short-day conditions during the spring and autumn.Taro doesn't require strict conditions, but it should not be waterlogged.Taro contains a variety of amino acids, fats,proteinsand high levels of minerals such as sodium and potassium, which can regulate body fluid metabolism, promote urination and eliminate edema.Taro contains a volatile essential oil and choline, which has the effect of lowering blood pressure and strengthening the brain.In addition, in addition to vitamins A and C in taro,carrotsare higher, and it also contains a lot of calcium and iron, so taro is also a calcium and iron supplement.

For delicate green vegetables like taro, if it is not put in the refrigerator, the fresh taro leaves will wilt in less than an hour. But if it is not put in the refrigerator, the moisture on the leaves will easily rot.In addition, the leaves of taro are thick, and they are easily spoiled if slightly damaged.For such vegetables, it is best to eat them fresh. If you want to preserve them, you can use the following methods:1. Try not to squeeze it when buying vegetables.

Also, cut off and remove any rotten, broken, or damaged parts.2. If the vendor sprinkled a lot of water when buying, try to pat it dry or spread it to dry.

Then, wrap the roots of the vegetables in paper and place them in the refrigerator.Steaming taro

Taro, 50g lean pork, 50g chicken thigh, 50g dried mushrooms, 10g goji berries, 15g salad oil, 5g ginger, 2g salt, 1g MSG, 3g white sugar, 1g chicken powder

1. Wash and cut taro into pieces.

2. Cut lean pork into thin slices.3. Chop dried mushrooms and goji berries.

4. Cut ginger into minced.

5. Cook taro in boiling water for a short time, then immediately remove it.6. Heat the oil in a wok and sauté ginger.7. Add chicken thigh and taro in the wok, and cook until cooked.

8. Add dried mushrooms, goji berries, salt, MSG, white sugar, and chicken powder, and cook until cooked.

Select fresh, tender chrysanthemum leaves, remove the roots and impurities, wash and drain thoroughly.

Heat a wok over high heat, quickly stir-fry until the color turns dark green and the vegetables are softened, then addsugarand MSG, and stir until combined. Remove from heat, plate, drizzle with sesame oil, and serve immediately.

Chrysanthemum with oyster sauce

Main ingredients: 1 bunch of chrysanthemum, 2 cloves of garlic, 0.25 teaspoon of oyster sauce, 0.25 teaspoon of salt,chicken powder0.125 teaspoon, and an appropriate amount of water.

Instructions:

1. Arrange the chrysanthemum neatly on a plate, and sprinkle garlic minced on top.

2. In a bowl, add oyster sauce, salt, and chicken powder, and add an appropriate amount of water to make a sauce, and pour it over the chrysanthemum.

3. Turn on the heat, and after the pot is heated, place the chrysanthemum in a steamer and steam for 5 minutes. Remove and serve.

Boiled meat with chrysanthemum

Main ingredients: 150g of chrysanthemum, 50g of lean pork,chicken thigh, 50g of dried shiitake mushrooms,10g of goji berries, 15g of salad oil,5g of ginger, 2g of salt, 1g of MSG, 3g of white sugar, and 1g of chicken powder.Instructions:1. Remove the old leaves from the chrysanthemum and wash it.2. Slice the lean pork.3. Slice the chicken thigh and shiitake mushrooms.4. Rinse the goji berries with hot water.

5. Pour hot water into the pot, add the chrysanthemum and cook for a moment, then immediately remove.

6. In another pot, heat the oil and sauté the ginger.

7. Add an appropriate amount of water to the pot, add the shiitake mushroom slices and goji berries, and bring to a boil.8. Add the lean pork and chrysanthemum, and add salt, MSG, white sugar, and chicken powder to cook.Cut into slices;Peel and wash ginger, cut into strips;

3,Chicken mushroomsCut into slices, wash clean;

4, Soak dried apricots in hot water and wash clean;

5, Pour hot water into the pot, add taro leaves and cook for a moment, then immediately remove;

6, Heat oil in a separate pot, add ginger slices to stir-fry;

7, Add an appropriate amount of water to the pot, add chicken mushrooms and dried apricots, bring to a boil;

8, Add lean meat slices and taro leaves, add salt, MSG, white sugar and chicken broth to cook until done.