Green leafy vegetables can be said to be the vegetables with the highest nutritional value. In the diet structure during pregnancy, green leafy vegetables should account for 50% of the total vegetables, reaching 250 grams per day. For pregnant women with excessive weight gain, constipation, or gestational diabetes, the intake of vegetables (including green leafy vegetables) should be higher.

　　 There are many types of green leafy vegetables, common ones include spinach, rapeseed, oilseed rape, lettuce, lettuce, pakchoi, bitter chrysanthemum, cabbage, kale (kale), garland chrysanthemum, celery, water spinach, lettuce Leaves, green amaranth, watercress, shallots, leeks, leeks, radish tassels, agaric, coriander, shiitake, red beets, shepherd''s purse, bitter herbs, etc. Although green pepper, broccoli, garlic sprouts, bitter gourd, etc. are not leafy vegetables, they are also green and the nutritional value is not lost to green leafy vegetables, so they are also included in the green leafy vegetables.

　　 These green leafy vegetables have their own characteristics in taste, and they can be cooked with unique dishes. However, here we focus on introducing 4 cooking methods that can "eat all" green leafy vegetables. It is simple and easy to use, in line with nutrition principles, and is particularly suitable for family cooking.

　　(1) Green leafy vegetable dipping sauce

　　Fresh green leafy vegetable is first cleaned to remove surface dirt, and then soaked in clean water for 10 minutes. Boil the water in the pot, put the washed vegetables after the water boils. Blanch for 0.5 to 2 minutes (depending on the different textures of the vegetables) until cooked, remove, and let cool (or soak in cold water). Some green leafy vegetables are not suitable for blanching, such as shallots, leeks, leeks, green peppers, etc., can be washed and eaten directly with dipping sauce, nutrients are retained more.

　　In fact, if you buy non-polluting organic green leafy vegetables, such as oilseed rape, lettuce, lettuce, pakchoi, bitter chrysanthemum, garland chrysanthemum, watercress, green onion, radish tassel, shepherd''s purse, bitter cabbage, Rapeseed, etc., can be eaten without dipping water after washing. The general principle is: Older textures, heavier flavors (except onions, leeks, peppers, etc.), green leafy vegetables that may be contaminated should be blanched, and tender textures, bland flavors, safe and pollution-free do not need to be blanched water.

　　Kungfu is all in the sauce. Sesame sauce is recommended by us, not only delicious, but also contains more minerals and vitamins such as calcium and iron. Soybean paste (miso), sweet pasta sauce, garlic hot sauce, chili sauce and more. Or mixing a variety of sauces is also a must, but the dosage should be controlled to avoid excessive salt or fat intake.

　　In northern my country, an egg paste is also popular, which is also highly recommended. Mix the raw eggs with soy bean paste (miso) in advance and stir well. Heat the oil in the pan (slightly more). After the oil is hot, add the egg paste and stir fry. Wait until the sauce overflows. A little lean meat, green onion and ginger, etc. can also be added to this egg sauce, the taste is more delicious and thick.

　　(2) Scrambled eggs with green leafy vegetables

　　 After the green leafy vegetables are cleaned, blanched to eight mature, remove and drain, change the knife as appropriate, and cut into large Pieces, small pieces or chopped can be. Shallots, leeks, leeks, green peppers, etc. are not suitable for blanching. Eggs are whipped evenly, with more and less amount. A little green onion can be added to the egg liquid, but do not put salt or oil.

　　Put the vegetable oil under the hot pot, pour the egg liquid after the oil is hot, stir fry until cooked, set aside. Add a small amount of vegetable oil to the pot, heat it up, add green leafy vegetables and scrambled eggs (you can also put a small amount of fungus, carrots, mushrooms and other matching colors as appropriate), stir fry a few times, use salt, MSG, ginger powder, pepper powder Or season with other favorite seasonings, continue to fry for about 1 minute, and eat out.

　　 Sometimes, the operation can be more simplified. After scrambled eggs, you don''t need to go out of the pan. Put the boiled vegetables directly, stir fry, season, and eat together.