Red (red ) tips are the tender leaves that grow on the stem of the red plant. Red is a very good organic vegetable with excellent medicinal properties. There are many ways to cook red, including stir-frying, making soup, and steaming. Stir-frying red is the most common method.

Method I: Stir-fried Red

IngredientsPreparation

Red, saltSugarGarlic, cooking oil

Cooking Steps

1. Wash and prepare the red.

2. Peel and wash the garlic, then cut it into slices.

3. Heat a wok with an appropriate amount of cooking oil until it is about 70% hot.

4. Once the oil is hot, add the garlic slices and stir-fry until fragrant.

5. Add the red and stir-fry over high heat, adding salt to taste.

6. Continue stir-frying until the red is cooked. Add sugar and stir-fry until cooked.

Method II: Stir-fried Red with Green Pepper

Ingredients

Green pepperRed, garlic, sugar, salt

Cooking Steps

1. Wash and drain the red.

2. Remove the stem and seeds from the green pepper, then cut it into strips. Cut the garlic into slices.

3. Heat oil in a wok. Add a little more oil if needed. When the oil is hot, add the garlic and stir-fry.

4. Add the green pepper and stir-fry until fragrant. Then add the red and stir-fry.

5. Once the red is cooked, add salt, sugar, and a little bit of soy sauce.

Method III: Stir-fried Red with Pork

Ingredients

Red, salt, garlicSoy sauceSugar

Cooking Steps

1. Remove the tough stems of the red, then wash and drain.

2. Crush and chop the garlic into a paste.

3. Heat a wok with an appropriate amount ofporkuntil it melts. Then add the garlic and stir-fry.

4. Add the red and stir-fry over high heat.

5. Once the red is cooked, add salt, sugar, and a little soy sauce.

Cooking Tips

Stir-fry the red over high heat to achieve a crisp and tender texture.

Nutritional Value of Red

1. The leaves of red are rich in nutrients, with green, tender, and juicy leaves. Most of its nutritional content is higher thanspinachandcelery.

2. Red contains abundant mucusprotein, which has the function of improving human immunity, enhancing immune function, and promoting metabolism.