Recommended method of cooking rapeseed

In daily life, rapeseed is the most common vegetable. Rapeseed tastes fresh and tender, and there are many ways to cook it. It can be stir-fried, made into soup, porridge, etc. Rapeseed is rich in nutrients and has the effect of clearing heat and detoxifying. Regular consumption is very good for the body. Rapeseed is relatively tender, easy to cook, and saves time.

Sauteed Rapeseed

Ingredients: Sichuan pepper, onion, ginger, red pepper, rapeseed, a little MSG, vinegar, salt, a little sugar

practice

1. Wash the rapeseed, blanch it in boiling water, let it cool and drain.

2. Be patient and squeeze the peppercorns into pepper oil (remove the peppercorns and discard them).

3. Then sauté the shredded green onion and ginger, add a little MSG and aged vinegar, add red pepper and stir-fry for a few times.

4. Finally, add salt and a little sugar to season, pour in the rapeseed, mix well and serve.

Tips

1. This dish does not require meat to enhance the flavor. I only use pepper oil, shredded green onion, ginger and red pepper to create the basic flavor. 2. If you like dried shrimps, you can add some soaked dried shrimps, which will taste spicy and refreshing.

Fried rapeseed

Ingredients: 400 grams of rapeseed, peanut oil, salt, chicken essence.

practice

1. Wash the rapeseed. If the core of the rapeseed is large, you can use a knife to cut the root lengthwise. Drain the water from the rapeseed.

2. Heat oil in a pan, put the rapeseed in, making sure the root of the vegetable is in the center of the pan. Cook over high heat and stir-fry until 30% cooked, which takes about one minute.

3. Sprinkle 2/3 of the salt on the roots of the vegetables, stir-fry, sprinkle 1/3 of the salt on the leaves, stir-fry until 60% cooked, add chicken essence when 70% cooked, and finally add garlic and serve.

Mushroom Rapeseed

Ingredients: 500g rapeseed, 10 mushrooms, salt, starch, chicken essence, oyster sauce

practice

1. Soak the mushrooms and remove them for later use. (ps: you can put the dried mushrooms into the bottle, add hot water, cover the lid and quickly stir the bottle for 1-2 minutes to quickly soak the mushrooms)

2. Boil some water and oil in a pot. Put the rapeseed leaves and cabbage hearts into the water and add some salt. (ps: Adding oil here can keep the color of rapeseed bright)

3. When the rapeseed turns green, take it out and rinse it with mineral water to keep it fresh, then drain it and place it on a plate.

4. Add a little oil to the pot, pour the water used to soak the mushrooms into the pot and bring to a boil, then add the mushrooms, add oyster sauce and salt, and stew until the mushrooms are well-seasoned, then place on the rapeseed.

5. Add mushroom water to the pot and bring to a boil. Add starch and a small amount of water to make the juice. Add a little salt and chicken essence and pour it on the mushrooms and rapeseed.