After the beginning of autumn, it rained heavily in Yantai for several days, and since last night, I have really experienced the feeling of the autumn breeze! The body feels incredibly comfortable! On the 23rd, it will be summer, after the weather turns cooler, the temperature difference between morning and evening will be very large, many vegetables will slowly wither, know that the monkey will not come out, want to eat seasonal delicacy, can only wait until the next year. While it is still very tender, hurry up and eat, after all, seasonal vegetables absorb the essence of the sun and moon normally, and the nutrition is more abundant! Yesterday, I went to the sweet potato field planted by my mother, and saw sweet potato seedlings hanging all over the ground, strings of sweet potato leaves, fresh and tender, not worse than spring! This is the masterpiece of several heavy rains in the past few days, so I pinched some home, sweet potato leaves don’t always steam and eat, today I will share with you the delicious method of “stir-fried sweet potato leaves”, let’s see how I make it.
Sweet potatoes are known as “little ginseng”, many people only eat sweet potatoes, do not like to eat sweet potato leaves, in fact, sweet potato leaves are a treasure, rich in mucus protein, dietary fiber, iron, calcium, vitamin C, A, flavonoids and other nutrients needed by the human body. According to research, eating 30 grams of sweet potato leaves a day can meet the body’s iron needs for a day, and can also help gastrointestinal digestion, prevent constipation, prevent vision and other benefits. The countryside is everywhere and it doesn’t cost a penny. Many people only eat the root of this dish, in fact, the leaves are treasures, tender and nutritious, and they become a big dish when stir-fried! Many people disdain to eat it! In fact, because you can’t do it, learn what I do today, and promise that you can’t stop eating a bite, and you can’t forget it once! Let’s start making.
Ingredients: sweet potato leaves, spring onions, ginger, garlic, millet spicy, pork
Specific production steps: 1: When pinching sweet potato leaves, it is best to have sweet potato leaves in front, the sweet potato leaves in front are just grown, very tender, and the taste will be very delicious, but listen to my mother, sweet potato leaves are not old and tender, but if the sweet potato leaves picked are not just grown, we can remove the skin of the sweet potato leaves, so that the taste is the same as the young leaves that have just grown. Pick the sweet potato leaves, wash them, take out the controlled dry water, cut them in half, and put them in a drained basket for later use.
2: Cut green onions into rings, minced garlic, minced ginger, millet spicy cut into rings, pork to be fatter, fat and lean separately, according to your liking, you can cut into shreds or slices.
3: Bring water to a boil in a pot, first put in the washed sweet potato stalks, then put in the sweet potato leaves, add a spoonful of salt, the purpose of adding salt is to kill insect eggs and bacteria, and the color of sweet potato leaves will be more vivid. Blanch for 30 seconds, sweet potato leaves change color, quickly fish out, put in cool water to cool to prevent sweet potato leaves from turning black and yellow, and then wash and fish out to control dry water for later.
4: Add oil to a hot pan, put the oil heat into the pork fat and stir-fry, stir-fry the fat, put in the lean pork and stir-fry evenly, add an appropriate amount of cooking wine to remove the fishy, pour in green onion, ginger, garlic, minced millet and stir-fry fragrant, burst the aroma and put in the sweet potato leaves to quickly stir-fry.
5: Stir-fry the moisture of sweet potato leaves, seasoning salt, chicken essence, oyster sauce, sugar, light soy sauce, continue to stir-fry evenly.
6: Finally, pour in an appropriate amount of small sesame oil, the delicious stir-fried sweet potato leaves are ready, the aroma is fragrant, and the saliva can’t bear it! Sweet potato leaves absorb the taste of pork, spices, spicy and refreshing, coarse grains are finely made, so delicious! Since learning the sweet potato leaf practice, my family has not enough rice! After the beginning of autumn, this dish will be out of season if you don’t eat it, and the countryside is everywhere, stir-fried casually, nutritious and satisfying! It’s so fragrant!
Tips: 1: Because sweet potato leaves contain a lot of dietary fiber, very oil-absorbent, so if you want sweet potato leaves to be delicious, you must put more oil when stir-frying, if you don’t use pork, it’s best to use lard, less oil, this dish is not delicious.
2: And because, sweet potato leaves are rich in water, we have to stir-fry quickly on high fire throughout the process, if the frying is slow, then the sweet potato leaves are easy to blacken, and the fried dry is not crisp and refreshing.
