After the beginning of autumn, the weather slowly turned cooler, the day after tomorrow it was hot, the real autumn came, morning and evening it was a little cold, and noon was not as stuffy as the first few days! The body feels incredibly comfortable. After the beginning of autumn, because the temperature difference between morning and evening is particularly large, several kinds of vegetable seedlings in the mother’s small vegetable garden have failed, which means that soon it will be a green and yellow solar term, and many seasonal vegetables can only wait until the next year to eat! Today I will share with you a vegetable that contains more calcium than milk, but many people have not eaten it, and even some people throw it away as garbage, after reading this article, you will feel a pity! It is “chili leaves”, and it is too fragrant when boiled and stir-fried! Let’s take a look at how I do it.
Chili leaves are the leaves grown from pepper seedlings, the taste is slightly bitter, rich in dietary fiber, carotene, capsaicin, calcium, iron, selenium and other nutrients needed by the human body, according to research, per 100 grams of pepper leaves contain up to 230 mg of calcium, higher than the amount contained in milk! Often eat chili leaves have the benefits of increasing appetite, calcium supplementation, qi and blood, many northerners will only eat chili peppers, chili pepper leaves have not been eaten once! In fact, chili leaves are very precious, rarely seen in the vegetable market, can be cold, fried, stir-fried are delicious! It’s a shame that I don’t know how to eat! Without further ado, let’s start the production.
Dish Name: Stir-fried chili leaves
Ingredients: fresh chili leaves, pork, tofu, spring onions, garlic, ginger, green peppercorns, a few hand-picked chili cubs
Specific production steps: 1: Pick up pepper leaves and pepper cubs from my mother’s small vegetable garden and soak them in light salt water for 5 minutes, the purpose is to kill bacteria and insect eggs, after 5 minutes, you will see that the seemingly clean pepper leaves, but the water is particularly dirty, and then wash it several times with running water until the water is washed, fished out and drained for later.
2: Bring water to a boil in a pot, put in the pepper cubs, the pepper cubs cook slowly, the pepper cubs change color, put in the pepper leaves, add a little salt and oil, add these two can make the color of the pepper more vivid, blanch for 1 minute, the pepper leaves change color and fish out, put in cool water to cool.
3: The purpose of cooling the pepper leaves is to keep its color emerald green and not yellow, wash the remaining impurities by the way, and then fish them out to control the moisture for later use.
4: At this time, we prepare the ingredients, garlic into slices, green onions into rings, tofu into small pieces, pork into shreds, green peppercorns torn into small florets for later use.
5: Add oil to a hot pan, put the oil heat into the pork fat and stir-fry, stir-fry the fat and put it into the lean pork, stir-fry until the lean meat changes color, pour in cooking wine to remove the fishy, put in green onion, ginger, garlic and green pepper to fry fragrant, burst the aroma and put in the tofu to stir-fry, the tofu is slightly yellow, put in a spoonful of bean noodle sauce to enhance the flavor, stir-fry the sauce aroma.
6: Then put in blanched chili leaves chili cubs stir-fry, stir-fry moisture, seasoning salt, oyster sauce, sugar, chicken essence, light soy sauce quickly stir-fry evenly, and finally pour an appropriate amount of small sesame oil to enhance the flavor and brighten, stir-fry evenly and deliciously, out of the pot and put on the plate!
Finally, sprinkle some red millet rings in the middle of the plate to decorate, and the delicious “stir-fried chili leaves” are ready, the color and aroma are complete, and you can smell the fragrance across the screen! The pepper leaves are tender and crisp, delicious and fragrant, unlike other vegetables, they are rotten when stir-fried, and the taste is super! The chili cubs are not so spicy, they are really appetizing and cooking, and the whole family rushes to eat them on the table! After the beginning of autumn, when I encounter this dish, I hurry up and eat it, the calcium content is higher than milk, it is boiled and stir-fried, and it is more fragrant than meat on the table!
Tips: 1: Do not wash and fry the pepper leaves directly, be sure to blanch and boil them, not only to remove the bitter taste, but also to the spicy taste.
2: Because pepper leaves contain more moisture, when stir-frying, turn on high heat and fry quickly, which will shorten the time of green leafy vegetables in the pot, try to make their color not black, and look more appetizing!
