Garlic and potato leaves
By JessHamill
Niye is also potato leaves. At present, people are popular to eat potato leaves and call them the "vegetable queen". Potato leaves are rich in nutrients. Compared with 14 vegetables such as spinach, 13 nutrients such as protein, calcium, phosphorus, iron, carotene, and vitamins rank first, while oxalic acid (a substance that easily forms stones) is only half of that of spinach. Potato leaves have the functions of improving the body's disease resistance, delaying aging, lowering blood sugar, relaxing constipation, and preventing cancer. Potato leaves are not only a "nutritious food" for normal people, but also a "functional food" for patients. As early as during World War II, potato leaves saved American prisoners of war and saved soldiers from night blindness. Americans have long listed potato leaves as "aerospace food", while Japan calls potato leaves "longevity food", which shows that potato leaves have a long-standing reputation.
Recipe Recommendations
- garlic 2 cloves
- cooking oil appropriate amount
- salt 1 teaspoon
- sugar 1 teaspoon
Steps for Garlic and potato leaves
1
Pick the potato leaves and wash them.
2
Peel the garlic, cut it into foam, and put it in a frying pan to fry until fragrant (this is the oil left over from the fried duck meat, which is very fragrant).
3
Pour in the potato leaves, add salt and sugar.
4
Stir fry until the potato leaves change color and soften.
5
Since the stems of the potato leaves are difficult to soften, cover the pot and simmer for two minutes.