Chinese parsleyThe shape of the pods resembles a knife, so it is named Chinese parsley. Chinese parsley has high medicinal value. Chinese parsley contains urea,bloodprotein, Chinese parsley amino acid, etc. The young pods contain Chinese parsley I and II, which have the effects of treating liver coma and anti-cancer, and in our daily life, Chinese parsley has many ways of preparation.

Preparation of Chinese parsley.Stir-friedChinese parsley stir-fry

Stir-fried Chinese parsley -IngredientsPreparation

250g Chinese parsley, green onionradishgarlic,doubanjiang (fermented broad bean paste)oil, saltStir-fried Chinese parsley - Ingredient processing

1, tear off the fibers on both sides of the Chinese parsley, wash clean.

2, wash and slice the

radishinto fine strips.3, chop the garlic into pieces.

Stir-fried Chinese parsley - Food processing

1, add an appropriate amount of water to the pot and boil, add an appropriate amount of salt and a few drops of oil, put in the Chinese parsley to cook, cook the Chinese parsley until 7-8 ripe.

2, take out the cooked Chinese parsley, rinse with water and cut into strips.

3, pour an appropriate amount of oil into the pot, pour in the minced garlic and sauté.

4, after sautéing, add doubanjiang and stir-fry.

5, add the carrot strips and stir-fry until slightly softened.

6, after the carrot strips are slightly softened, pour in the Chinese parsley and stir-fry.

7, after the Chinese parsley and carrot strips are cooked, add a little salt to adjust the taste.

Tips

1, when cooking Chinese parsley, tear off the fibers on both sides first, then put it in completely. Avoid nutrient loss. After cooking, cut into fine strips.

2, add a few drops of oil and a little salt to the water, which can maintain the green color of the Chinese parsley. After cooking, rinse with cold water to make the Chinese parsley crisp.

3, the cooking time of Chinese parsley is long, shorten the frying time. Chinese parsley will be poisonous if not cooked through.

Preparation of Chinese parsley.

Meat flossChinese parsleyMeat floss Chinese parsley - Ingredient preparation

Chinese parsley,

peanutsrice, meat floss, salt, cooking wine, green onion,chicken powderMeat floss Chinese parsley - Ingredient processing

1, wash and drain the Chinese parsley, then tear off the fibers on both sides, fold it in half.

2, boil water, add a little salt, blanch the Chinese parsley until 6-7 ripe, drain.

3, roast peanuts on low heat, cool.

Meat floss Chinese parsley - Food processing

1, heat the pot, add cold oil and sauté the green onion.

2, after sautéing, pour in the Chinese parsley and stir-fry until softened.

3, then pour in the red bell pepper and stir-fry for a moment, add a little salt to adjust the taste.

4, add a little

MSG

and stir-fry until uniform, then you can get out of the pot.

Preparation of Chinese parsley. Stir-fried Chinese parsley

Stir-fried Chinese parsley - Ingredient preparation

Chinese parsley,red bell peppersalt, minced garlic, small redchilichicken powder

Stir-fried Chinese parsley - Ingredient processing

1, tear off the fibers on both sides of the Chinese parsley and wash clean, cut into strips.

2, wash and slice the

red bell pepper, remove the seeds.

3, mince the garlic and red bell pepper.

Stir-fried Chinese parsley - Food processing

1, add to the wok, add an appropriate amount of oil, when the oil is 50% cooked, add minced garlic and minced red chili and sauté.

2, after sautéing, add the Chinese parsley and stir-fry until softened.

3, then add the red bell pepper and stir-fry for a moment, add a little salt to adjust the taste.4, add a littleMSG

and stir-fry until uniform, then you can get out of the pot.

Preparation of Chinese parsley. Bean sauce Chinese parsley

Bean sauce Chinese parsley - Ingredient preparation

Chinese parsley, bean sauce, fine salt

Bean sauce Chinese parsley - Ingredient processing

1, tear off the fibers of the prepared Chinese parsley, fold it in half and wash clean.

2, boil water in a pot, add an appropriate amount of salt.

3, after the water boils, put the Chinese parsley in, blanch for 4 minutes until the Chinese parsley is cooked.

4, take out the blanched Chinese parsley, drain and cool in cold water.