Pagoda vegetables, also known as chrysanthemum brain. It is often called Takecai locally, probably because the leaves are dark and blue, their shape is flat, and they are slightly bitter (the same pronunciation as bitter in Shanghai).
Ta vegetables are rich in protein, fat, vitamins, etc. Most people can eat it.
Cooking Ta vegetables
Recipe Recommendations
Steps for Cooking Ta vegetables
1
Pagoda vegetables, two large and small plants.
2
White mushroom, a small box (supermarket packaging).
3
Oil tofu, three; carrot, half.
4
Small white mushrooms, large shredded strips, soak in rice washing water for a while.
5
Remove the old leaves from the pagoda vegetables and soak them in rice washing water.
6
Cut the oil tofu diagonally and slice the carrot.
7
Pick up the tartar vegetables, rinse them well, and cut them into four pieces.
8
Pour a spoonful of oil into the pan.
9
Stir fry the lower pagoda vegetables quickly and serve them out (in order to shorten the cooking time of the pagoda vegetables and maintain their color and nutrition).
10
Put the carrots into the oil pan first, and wash the white mushrooms and put them into the pan and stir-fry them quickly.
11
Pour in the oil tofu, add a little salt and water to boil.
12
Re-add the stir-fried pagoda vegetables and bring to a boil.
13
Turn off the heat and add a little MSG.
14
Remove the pan and plate and serve on the table.Cooking Ta vegetables Make Tips
1. Although it is all-vegan, it is still delicious because of the addition of mushrooms. 2. It is normal for pagoda vegetables to be slightly bitter.