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What are the common practices of scrambled eggs with mulberry leaves?

1. Step: a. Prepare mulberry leaves and eggs. b. Heat the oil in the pot and stir-fry the chili slices. c. Pour in the egg and stir-fry until half-cooked. d. Add the mulberry leaves, continue to stir-fry until the mulberry leaves are soft, adjust the salt and remove from the pan. Scrambled eggs with Lentinus edodes and mulberry leaves: materials: right amount of fresh mulberry leaves, 2-3 eggs, several Lentinus edodes (soaked in advance), right amount of salt, right amount of edible oil. Step: a. Prepare mulberry leaves and eggs.

2. James water: boil water in the pot, add a little salt, put the cut mulberry leaves in boiling water for 1-2 minutes to soften it and make the color more green. James water can remove some of the fishy smell of mulberry leaves while maintaining its nutrients. After blanching, remove quickly, wash with cold water, drain and set aside. Scrambled eggs: cool the oil in a hot pot and pour in the stirred egg liquid when the oil is warm.

3. Beat the eggs: beat the eggs into a bowl, add a little salt and pepper, and stir well with chopsticks or egg beater until the egg bubbles slightly. Stir-frying process: add appropriate amount of vegetable oil to the frying pan and heat until the oil temperature is moderate. If you use chopped onions and minced ginger, you can saute in the pan first to increase the flavor. Pour the processed mulberry leaves into the pan and stir quickly to soften the mulberry leaves a little.

4. Preparation materials: according to individual taste and number of people, prepare fresh mulberry leaves (usually about 50 grams per person), 3-4 eggs, the right amount of salt, a small amount of chicken essence or monosodium glutamate (optional), a little pepper, the right amount of cooking oil and some chopped onions (optional, to increase aroma). Clean mulberry leaves: wash mulberry leaves gently under clear water to remove dust and impurities from the surface.

5. James water: put the washed mulberry leaves in boiling water for 1-2 minutes to remove some of the fishy smell of mulberry leaves and make them softer and easier to stir-fry. Remove it quickly after James water, wash it with cold water and drain. Beat eggs: beat 3 eggs in a large bowl, add the right amount of salt, and beat with chopsticks or egg beater until the egg color is uniform. Cut mulberry leaves: cut the blanched mulberry leaves into small segments or filaments to facilitate stir-frying.

6. Mulberry leaf treatment: (1) rinse fresh mulberry leaves under flowing water to remove impurities and dust. (2) blanching mulberry leaves with boiling water can remove part of the bitterness and retain the nutrients of mulberry leaves. James water time should not be too long, so as not to lose nutrition. (3) remove mulberry leaves from blanched water, wash them with cold water, and then drain. (4) cut the mulberry leaves into thin shreds or small pieces to make it easier to taste when fried.

If you want to drink mulberry leaf tea, you don't have to go out and buy it. I'll teach you how to stir-fry mulberry leaf tea by hand. Supermarket 58 per jin!

The production method of mulberry leaf tea is as follows: prepare mulberry leaves without pollution, disease and insect pests, and put the mulberry leaves into a steamer covered with clean gauze. Boil water in the pot and put the steamer in the pot to cover tightly. Remove the lid immediately after steaming over high heat, pour it into a clean container and spread it out to dry. Put the mulberry leaves in a hot pot and turn them constantly with a wooden shovel. After half of the water evaporates, use a small steady fire to evaporate.

The drying method of mulberry leaf tea can be freely chosen according to your own experience and the tools at hand. Can be directly fried in a hot pot, there is a dryer, it can also be dried directly. In addition, it can also be dried in microwave ovens and ovens. pay attention to observation to avoid scorching. Packaging dried mulberry leaf tea, there will be broken powder, if it is their own drinking, reluctant to throw away, can be directly packed with clean tea buckets.

Next is the step of steaming mulberry leaves, put the mulberry leaves in a stainless steel steamer, steam for 5 minutes after the water is boiled, open the lid immediately after turning off the heat. This step is to make the taste of mulberry leaf tea more mellow. Pay attention to control the steaming time, if it is too short, the aroma is insufficient, and if it is too long, the leaf color turns yellow, which affects the appearance. Then the step of stir-frying is to add a small amount of water to the pan, put the steamed mulberry leaves into the pan and stir-fry slowly.

The second step is to steam mulberry leaves, put the mulberry leaves into a stainless steel steamer, steam the water in a pot, burn 5min, and immediately open the lid after turning off the fire. The role of this step is to make the taste of mulberry leaf tea more mellow, pay attention to the steaming time to control, the time is short, the aroma does not come out, and the leaf color turns yellow over a long time.

How to make scrambled eggs with mulberry leaves is delicious

Prepare fresh mulberry leaves and fresh eggs to ensure the quality of the ingredients. Use appetizing seasonings such as onions, ginger, garlic, salt and light soy sauce to increase the flavor of the dishes. Master the heat of the ingredients to ensure that mulberry leaves and eggs are moderately ripe and improve the overall taste. Scrambled eggs with mulberry leaves with plain boiled water or tea can lighten the mouth and inhibit greasy feeling.

Step: a. Prepare mulberry leaves and eggs, as described in the above basic practice. b. Heat the oil in the pot and saute the garlic first. c. Pour in the egg and stir-fry until half-cooked. d. Add the mulberry leaves, continue to stir-fry until the mulberry leaves are soft, adjust the salt and remove from the pan. Scrambled eggs with mulberry leaves in soy sauce: materials: right amount of fresh mulberry leaves, 2-3 eggs, right amount of soy sauce, right amount of salt, right amount of edible oil. Step: a. Prepare mulberry leaves and eggs.

How to match scrambled eggs with mulberry leaves is a refreshing home-cooked dish, paired with a cup of boiled water or tea, can help lighten the mouth and suppress greasy feeling. If you want to try more wonderful matches, you can also choose meat and vegetarian collocation, hot food collocation, dessert collocation and so on. For example, it can be paired with steaming rice or noodles to absorb the juice of the dish and increase the fullness of the dish.

Materials: fresh mulberry leaf tender head 100g-150g, 2 cloves of garlic, 1 egg, right amount of salt, right amount of yellow rice wine, right amount of oyster sauce. Add the right amount of yellow rice wine to the eggs, beat with salt and slice the garlic. Blanch the mulberry leaves in boiling water and squeeze them dry. Chop them up and set aside. Put the right amount of oil in the pan. Pour in the eggs and stir-fry them into egg foam. Place on a plate. Put lard in the pan, heat it and add garlic to fry the flavor.

Stir-fry: pour the fried egg flowers into the pan and stir-fry with the mulberry leaves, so that the eggs and mulberry leaves are fully fused until the eggs are cooked and the mulberry leaves are soft. Out of the pan: put the scrambled mulberry leaves and scrambled eggs out, put them on a plate and serve them. Note: when mulberry leaves are in water, the water must be boiled, so as to better remove the fishy smell of mulberry leaves and maintain the emerald green of mulberry leaves.

How to stir-fry mulberry tea

1. The force is light first and then heavy, the rotation range is large first and then small, and the action is slow first and then fast. Generally turn about 15 times; need to stir-fry the bud and leaf mass to disperse, distribute water in time, and prevent water boredom. Later, the circle should be gradually accelerated, turn a small circle, and the gesture is slightly heavier to make the buds curl into strips. After about 6 minutes, when the fresh leaves are green and fragrant, about 60% dry, the buds and leaves are swept into the connected pot.

2. Baking and stir-frying technology: kill and twist: use a drum anti-green machine to control the green-killing temperature at 120-140℃. In the process of killing the green, it is necessary to ensure that the mulberry leaves are evenly heated and prevent the scorched edge. Striping and shaping: transfer the green mulberry bud leaves to the second pot, mainly stir-fry, and combine them in the later stage, until the bud leaves lose 45% of the weight and 50%. Baking: divided into two stages: hair fire and foot fire, pay attention to prevent the uneven drying and wetting, and finally the mulberry leaves are dry and have special fragrance.

3. Finally, the baking technology is the key to determine the quality of mulberry tea. Use the green pot or drum green machine, the temperature is controlled at 120-140℃. After putting in fresh mulberry sprouts, kill the green evenly by stir-frying to prevent the scorched edge. When the fresh leaves become soft, rub them gently and make the buds curl into strips with the help of circumferential motion. This process requires constant adjustment of strength and speed to ensure that the youthful spirit disappears and emits moisture until the buds and leaves are combined and fried until 60% dry.

How to prepare mulberry leaves after Frosts Descent

The processing steps of mulberry leaves after Frosts Descent are as follows: generally picking mulberry leaves after frost is in late autumn or winter, when picking mulberry leaves after frost is the most suitable, after picking mulberry leaves, there are other parts that classify and place the tip of the buds, and then wash them with clean water and drain them.

Wash the mulberry leaves, control the water and cut them into small pieces. After the steam in the steamer, put the mulberry leaves in the steamer and steam them in a seal for about 5 minutes. Take out and stir to cool quickly. After the mulberry leaves are cool, rub them with your hands and moisten the leaves. Put it in the oven and bake slowly at about 100 degrees above and below the heat (the temperature is determined by the respective ovens). In the baking process, take it out and turn it over continuously and let it bake evenly until it is dry.

The processing methods of mulberry leaves after Frosts Descent are as follows: first, prepare fresh mulberry leaves and water. After cleaning the mulberry leaves, control the moisture and cut them into small pieces. Next, after the steam in the steamer, put the cut mulberry leaves in the steam drawer, seal, steam for about 5 minutes, remove and stir quickly to dissipate heat. Then, after the mulberry leaves are cool, gently rub them with your hands until the leaves are slightly moist.

The processing process of modern mulberry leaves is as follows: Mulberry leaves: take the original medicinal materials, remove impurities, crush them, remove the handle, screen and remove dust. Mulberry leaves: take honey, add appropriate amount of boiling water to dilute, pour into the clean mulberry leaves and mix well, moist, stir-fry until the surface dark yellow, slightly glossy, non-sticky for the degree, take out, cool. Mulberry leaves are treated with honey-refining 25kg per 100kg.

Then, put the dried mulberry leaves into a frying pan and stir-fry them over medium heat. In the process of stir-frying, it is necessary to control the heat, ensure that the stir-fry is uniform, and avoid being fried or undercooked. The purpose of stir-frying mulberry leaves is to remove excess water, deepen the color of the leaves and make them taste more crisp. The frying time depends on the actual situation, usually between a few minutes and more than ten minutes.

How to eat mulberry leaves

Wash mulberry leaf lean meat soup, chop lean meat, add salt and chopped chives and stir evenly. After boiling water, minced meat is divided into small pieces and boiled in water for 1-2 minutes. Add mulberry leaves and chicken essence to boil for 1-2 minutes. Pour a few drops of sesame oil into the pot. Mulberry leaf carrot corn pig bone soup ingredients: pig bones 300 grams (or ribs), mulberry leaves 100 grams, carrots 100 grams, corn 200 grams, salt, ginger.

Stir it into a liquid of mulberry leaf rice noodles without particles, pour it into a bowl, put it in a steamer and boil for 35 minutes, let it cool for a while, then take off the mold for a while, then put a plate to take pictures and eat, the taste is very gluten, sweet and sweet, you will know the tips for steaming for 35 minutes, first 10 minutes of heat, then 25 minutes of medium heat, 5 minutes of demoulding. Mulberry leaf rice noodle liquid can wait for an hour before steaming, softer and tougher.

Put the wrapped steamed bread on the mulberry leaves, separate the mulberry leaves and tie them tightly with thin thread. Put the rolled mulberry leaf steamed bread in a steamer for 20-25 minutes. Practice 2: prepare mulberry leaves in soup as follows: 250 grams of mulberry leaves, 30 grams of lean meat, 2 preserved eggs, 3 cloves of garlic, 1 piece of ginger, 10 pieces of Chinese wolfberry, 1 teaspoon salt, 1 teaspoon chicken essence, 1 teaspoon starch.