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How to make purple horn leaves delicious

1, ingredients: 200g purple horn leaf, 10 black fungus, a little white sesame, a little chopped onions, 2 tablespoons of sesame oil, 1 tablespoon of balsamic vinegar, a little salt, 1 spoon of light soy sauce. Wash the purple horn leaves and cut them in half. Black fungus is soaked in cold water. Purple horn leaves and black fungus are watered respectively. Remove purple horn leaves and black fungus and rinse with cold boiled water. Put the sesame oil in the pan and stir-fry the sesame seeds until fragrant. Sprinkle with chopped onions, add balsamic vinegar, light soy sauce and a small amount of salt.

Step 1: remove the stem of the purple horn leaves, take off the leaves and wash them clean, and then soak them in clean water for a few minutes, which can effectively remove pesticide residues.

3. First of all, stir-fried purple horn leaves with garlic is a simple and delicious way. Wash and drain the purple horn leaves and prepare a few cloves of garlic to cut into pieces. Cool the oil in a hot pot, add the minced garlic and saute until fragrant, then put the purple horn leaves into the pan and stir quickly. Stir-fry until the leaves soften slightly, add the right amount of salt and chicken essence to season, then stir well and serve. The purple horn leaves made in this way not only retain the original flavor, but also have the flavor of garlic, which is very appetizing.

The first step is to wash the fungus vegetables and peel the garlic. The second step is to cut up the garlic and cut the onions into chopped onions. The third step is to pour oil into the wok and saute the chopped onions and half the minced garlic. The fourth step is to pour in the fungus vegetables and stir-fry. Step five, add salt and sugar. Step 6 stir-fry agaric vegetables and add a little chicken essence. Step 7, stir-fry half of the minced garlic. Finally, sprinkle some sesame oil to turn off the heat. Cold garlic fungus vegetables first wash the fungus vegetables.

When will silkworm vegetables go on sale? How many months can I eat silkworm vegetables?

1. Every 100g edible part contains 7g protein, 1g carbohydrate, calcium 205mg, phosphorus 29mg, iron 2mg, carotene 55mg, Vc102mg. In addition, purple horn leaf also has a certain medicinal value, often eaten with blood pressure to protect the liver, slowly moisturize the intestines, heat-clearing and detoxification, moisturizing the skin, is a characteristic vegetable with health care value. Can be stir-fried, can be used in soup, has a nourishing and strong effect on the human body, and is regarded as a health vegetable.

2. Silkworm vegetables, that is, gurgling vegetables. Gurgling vegetables are generally sown in April and harvested in June. They can be sown and cultivated in the open field when the temperature is above 20 ℃, and those mainly harvesting tender stems and leaves enter the harvest period 50 days after sowing.

3. Planting and harvesting Auricularia auricula is one of the main vegetables in summer high temperature season, which is fed by its seedlings, tender stems and tender leaf shoots. Its taste is slippery, tender and juicy, suitable for soup or fried food, and the taste is comparable to that of West Lake water shield. The seeds are generally sown in April and can be sown and cultivated in the open field when the temperature is stable above 20 ℃. The harvest began in June, and if the tender stems and leaves are mainly harvested, the harvest period can be entered about 50 days after sowing.

The function and effect of Pueraria lobata, the efficacy and effect of Pueraria lobata soaking water

1. Lowering blood pressure: Pueraria lobata is a very good antihypertensive medicine, which can block vascular tension after entering the body, especially it can effectively reverse the cardiac hypertrophy caused by hypertension. Prevention and treatment of cancer: the total flavonoids contained in Pueraria lobata can significantly improve the activity of NK cells in the body, block the possibility of canceration of cells, and effectively inhibit the role of gastric and lung cancer.

2. The function of Pueraria lobata: relieving alcoholism and awakening the spleen. Treat injury, fever and thirst, do not think about diet, vomiting acid, hematemesis, intestinal wind blood. The edible method of kudzu flower, internal service: fried soup, 5% 3 yuan; or into the pill, powder. Kudzu flower taboos, in fact, the academic community for the side effects of this traditional Chinese medicine is also controversial.

3. Kudzu scented tea has the functions of clearing heat, detoxifying, protecting liver and nourishing beauty. Take it before drinking, form a protective film in the liver and stomach in advance, protect the liver and stomach, and increase the amount of alcohol; kudzu Jie Jie Wine awakens the spleen, treats injury wine, fever, irritation and thirst, does not think about diet, vomits acid, vomits blood, and bleeds under the intestinal wind. Kudzu Jiejiu tea, kudzu bag tea, antialcoholic effect is very good. Usually after getting drunk, using Pueraria lobata to cook porridge and take food, it also has a better soothing and refreshing effect.

Nutrition of purple horn leaf

1, purple horn leaf can mainly achieve the effect of heat-clearing and detoxification, usually has the effect of reducing blood pressure and protecting the liver, but also has the role of conditioning skin, can be the nutrients needed by the ordinary body.

2. Sunflower, also known as Auricularia auricula, tofu, purple horn leaf and so on, is a common green leafy vegetable with rich nutritional value and many benefits to human health. First of all, sunflower is rich in vitamins and minerals. It contains a lot of vitamin A, which is very important for eye health. It can protect the retina and prevent night blindness. At the same time, vitamin A can also enhance the body's immunity and improve resistance.

3. Purple horn leaves are rich in vitamin A, vitamin B, vitamin C and protein, and are low in calories and fat. Purple horn leaf is extremely rich in nutrients, especially calcium, iron and other elements are the highest, its calcium content is 2 to 3 times that of spinach, and does not contain a lot of oxalic acid as spinach, so it is one of the best choices to supplement calcium, so it is also known as "king of calcium and iron".

4. Purple horn leaf is extremely rich in nutrients, especially calcium, iron and other elements, except that the protein content is slightly less than that of amaranth, other items are comparable to amaranth. It contains 2 to 3 times more calcium than spinach and does not contain as much oxalic acid as spinach. Rich in vitamin A, vitamin B, vitamin C and protein, and low in calories and fat.

5. Zijiao Leaf famous sunflower, also known as Pueraria lobata, Auricularia auricula, is rich in vitamins, saponins, glia and other nutrients, can be stir-fried, can be used in soup, has a nourishing and strong effect on the human body, and is regarded as a health vegetable. Pueraria lobata can be eaten not only as a dish, but also as a traditional Chinese medicine. It has many effects, such as clearing blood and cooling blood, eliminating heat and detoxification, moistening dryness and smooth intestine, relieving depression and removing accumulation, bone grafting and relieving pain and so on. Because the oxalic acid in purple horn leaves is low, it is the preferred economic dish for calcium supplement.

6. What is the nutrition of purple kudzu leaf vegetables? the fine seedlings and tender stems of purple kudzu leaves are available for human consumption. They are fresh and juicy, the color is crisp and green, and they have a light fragrance, and there are protein and carbohydrates in this kind of purple kudzu leaves. Let's learn about the nutrition of purple kudzu leaves.

What are the effects of purple horn leaves?

Heat-clearing and detoxification: purple horn leaves can achieve the effect of heat-clearing and detoxification, which can be used to improve oral ulcers and mouth and tongue sores caused by fire, and can also play a conditioning effect on sore throat and hoarseness. it helps to relieve the exuberant symptoms of stomach fire and liver fire, and can help the body's fire and toxins to be discharged as soon as possible.

Purple horn leaf is extremely rich in nutrients, especially calcium, iron and other elements are the highest, its calcium content is 2 to 3 times that of spinach, and does not contain a lot of oxalic acid as spinach, so it is one of the best choices to supplement calcium, so it is also known as "king of calcium and iron".

Purple horn leaf can not only be eaten as a dish, but also a traditional Chinese medicine. It has many functions such as clearing blood and cooling blood, eliminating heat and detoxification and so on. Because the oxalic acid in purple horn leaves is low, it is the preferred economic dish for calcium supplement. The mucus on the surface of purple horn leaves has a very good effect on anti-cancer.

In addition, purple horn leaf also has a certain medicinal value, often eaten with blood pressure to protect the liver, slowly moisturize the intestines, heat-clearing and detoxification, moisturizing the skin, is a characteristic vegetable with health care value. Purple horn leaves have a unique feature, that is, there is no need to spray pesticides, almost never see diseases and insect pests. In the summer and autumn when pesticides are frequently used, this characteristic of purple horn leaf is even more precious.

It has many effects, such as clearing blood and cooling blood, eliminating heat and detoxification, moistening dryness and smooth intestine, relieving depression and removing accumulation, bone grafting and relieving pain and so on. Because the oxalic acid in purple horn leaves is low, it is the preferred economic dish for calcium supplement. The sticky and slippery feeling of purple horn leaves comes from a kind of mucus, which has a very good effect on anti-cancer. Purple horn leaves are fed by seedlings and shoots, with slippery and succulent texture, oily green color, fragrant smell, smooth and refreshing taste, unique flavor and high nutritional value.

Agaric dish, also known as sunflower, tofu, purple horn leaf, etc., its taste is fragrant, chewing like eating agaric generally crisp and refreshing, hence the name agaric dish. Auricularia auricula leaves ovate or suborbicular, tip acuminate, base slightly cordate or rounded, abaxial leaf veins slightly raised; fruit spherical, generally 5-6 mm in diameter. The seed coat of Auricularia auricula is hard and it is difficult to germinate, so it must be accelerated before sowing.

Which season is the purple horn leaf?

Purple horn leaf also known as purple horn leaf is a kind of annual herbaceous plant, which usually picks petioles and leaves to eat. Purple horn leaf is usually picked and listed in summer, and there are usually two planting times, one is April in spring, and the other is October in autumn.

Purple horn leaves are generally picked and listed in summer, and there are generally two planting times, one in April in spring and the other in October in autumn. Purple leaf is also called purple leaf, but this is not a scientific name. The scientific name of purple leaf is hollyhock, but most people don't call it that. In most places, it is called Saxifraga, bean dregs or grunts, and a few are called purple leaves or hollyhocks.

Auricularia auricula is a summer dish, which is fed by seedlings, tender shoots or tender leaves, with tender and smooth texture and high nutritional value. Fungus, also known as babbling, sunflower, tofu, purple horn leaf, belongs to the genus Chrysanthemum Panax notoginseng, perennial tall herbs, 5-2 meters high. The flowering and fruiting period is from September to October.

Planting time: Auricularia auricula is generally sown in April and harvested in June. Usually, it can be sown and cultivated in the open field when the temperature is above 20 ℃, and those mainly harvesting tender stems and leaves enter the harvest period about 50 days after sowing.