How to cook embryonic greens

Germinated orchid is actually a kind of turnip, which is slightly sweet. Many people may not have heard of it, but they will definitely feel like they have eaten it when they see it. Stir-fried shredded pork with orchid is a very good combination, and it contains all the necessary nutrients. The skin of the embryo orchid is difficult to remove and is particularly hard. So you have to put in some effort and be careful not to cut your fingers. The amount of onion and ginger used is very particular and should not be too much. Too much will steal the show from the main dish.

Embryo orchid, commonly known as turnip. A root vegetable, similar to pickled cabbage, but a bit sweeter. Embryo orchids are generally very large, weighing two or three pounds each, and have a thick skin. It has a crispy and sweet taste and is an excellent dish.

Fried pork shreds with basil

Ingredients: 2 embryos, 50g meat, onion, ginger, oyster sauce and salt to taste

practice:

1. Wash and peel the embryo orchid. This process is troublesome and the skin is hard and thick.

2 Cut the embryo into thin strips.

3. Cut the green onion and ginger into shreds.

4 Cut the meat into thin strips. Use cooked meat, which will make it easier to fry.

5 Heat the pan, add oil, shredded ginger and green onion, stir-fry briefly, and add appropriate amount of salt.

6 Add the shredded pork, stir-fry for a while, and add a little oyster sauce.

7 Add the shredded pork and stir-fry for a few minutes before serving.

Brussels sprouts prefer mild, humid conditions and plenty of light. It is relatively cold-resistant and also has the ability to adapt to high temperatures. The suitable temperature for growth is 15-20℃. If the temperature is above 30℃ during the expansion period of fleshy stems, the flesh will easily become fibrous. The choice of soil is not very strict, but it is suitable for planting in clay loam or sandy loam rich in humus.

Brussels sprouts, commonly known as kohlrabi and kale, is a variety of cabbage, with its well-developed fleshy bulb as its product. It is mostly cultivated in spring and autumn in Shandong Province.

The main varieties cultivated in the Huanghuaihai region include Czech white kohlrabi, green kohlrabi, autumn kohlrabi, Hejian kohlrabi, Qingxian kohlrabi, and large-leaf kale.

Czech white kohlrabi: Introduced from abroad and has been cultivated for many years. The plant is small, with fewer leaves and more upright leaf clusters. The leaves are oblong, light gray-green, with a lot of wax powder on the leaf surface; the petioles are light green. The bulb is oblate, with white-green, thin, smooth skin and small, flat leaf scars. The flesh is pale green in color, has little fiber, is crisp and tender, tastes slightly sweet, and is of good quality. The outstanding features of this variety are early maturity, high yield and disease resistance. The weight of a single bulb is about 500 grams.