"Poyangcao" is also called"Tangsao""Vegetables," with different names in different places.Poyangcao tastes fresh and delicious, and it also has very rich nutritional value, containing various amino acids,proteins,fiber,radish,vegetables, and vitamins, with effects such as beautifying skin, promoting digestion, and removing cholesterol.Poyangcao is loved by people in various places. So, what are the different ways to prepare Poyangcao? Let's take a look.

"Xianggan"Poyangcao

IngredientsPreparation

Poyangcao, Xianggan, garlic,blacksesame，soy sauce，vinegar，white sugarsalt,olive oil..

Method steps

1. Wash the Poyangcao and put it in boiling water with a pinch of salt and olive oil to blanch and drain. Then put it in cold water to cool.

2. Mix soy sauce,white vinegar,white sugar, and salt, and stir into a juice.

3. Cut the blanched Poyangcao and Xianggan into small pieces, arrange them on a plate, and pour the prepared juice on top, and sprinkle with a little black sesame.

Stir-fried Poyangcao with garlic

Ingredients

Poyangcao, garlic, salt,chicken powderoil.

Method steps

1. Wash the Poyangcao and soak it in water for 10 minutes, then drain and dry.

2. Heat oil in a pan, then add minced garlic and stir-fry. Then add the Poyangcao and stir-fry.

3. After stir-frying until slightly cooked, add salt and chicken powder and stir until evenly cooked.

Poyangcao with pickled tofu

Ingredients

Poyangcao, pickled tofu,ginger,chili,salt, oil.Salt, oil.

Method steps

1. Wash the Poyangcao and add a little salt and oil to it in boiling water to blanch and drain. Then slice the red chili.

2. Heat oil in a pan, then stir-fry minced ginger and chili slices, and addtofu,milk and stir until it's cooked.

3. Add an appropriate amount of water, add appropriate salt for seasoning, and then pour the soup into a bowl with Poyangcao.

Poyangcaoclamsbraised tofu

Ingredients

Poyangcao, clams,broth,tofu, salt, green onion, ginger, oil.

Method steps

1. Wash the Poyangcao and cut the tofu into cubes.

2. Pour water into a pot, add a pinch of salt, and add the tofu to cook until it floats, then drain and cool.

3. Heat oil in a pan, then stir-fry green onion and ginger, and add the tofu and clams. Add hot water to cover the ingredients.

4. Boil over high heat until the clams are cooked open, add salt for seasoning, and then add the Poyangcao to change color.