5 kinds of green leafy vegetables contain more calcium than milk, eat a plate every day, easy to replenish calcium, young and old love to eat

1. Mustard greens 

Recommended method: [Stir-fried mustard greens]

Prepare mustard greens, peanuts, garlic cloves, salt, light soy sauce, chicken essence and cooking oil.

1. Peel off the old leaves on the outside of the mustard greens, remove all the leaves, and soak them in light salt water for 20 minutes. Pour an appropriate amount of oil into the pot, add peanuts, stir-fry over low heat for a while, and set aside after frying. Garlic cloves, minced garlic.

2. Remove the mustard greens and wash them, drain the water, separate the vegetable leaves from the vegetable gang, cut the vegetable beveled slices, and tear the vegetable leaves by hand. Boil a pot of boiling water, add a small amount of salt and cooking oil, add mustard greens and cook for 1 minute, remove the cold water after changing color, and drain the water.

3. Remove from the pot, pour in an appropriate amount of oil and heat it, add minced garlic and stir-fry until fragrant, pour in mustard greens and stir-fry over high heat for 1 minute, add an appropriate amount of salt, light soy sauce, chicken essence to taste, pour in peanuts, stir-fry evenly over high heat to get out of the pot.

2. Rape 

Recommended method: [Stir-fried rape with shiitake mushrooms]

Prepare rape, shiitake mushrooms, chives, ginger, garlic cloves, rapeseed oil, light soy sauce, oyster sauce, starch and water.

1. Cut the chives into chopped green onions, slice the garlic cloves, cut the ginger into shredded ginger, add water and stir into water starch. Wash the rape and cut it in half vertically. Wash the mushrooms, cut off the mushroom legs and cut them into thin slices.

2. Boil a pot of boiling water, add a small amount of salt and cooking oil, which can keep the color green and the nutrients will not be lost; Pour in the rape and cook for 1 minute, remove the cold water, drain and put on a plate; Shiitake mushrooms are also boiled in boiling water for 1 minute, then removed and drained.

3. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, pour in the mushroom slices and stir-fry for a while, add an appropriate amount of salt, light soy sauce, oyster sauce and seasoning, stir-fry evenly and then pour in water starch to thicken, and pour the soup on the rape after it is thick.

3. Cabbage 

Recommended method: [Roasted tofu with cabbage]

Prepare the old tofu, baby cabbage, chives, garlic cloves, ginger, light soy sauce, oyster sauce, chicken essence, five-spice powder, and cooking oil.

1. Wash the cabbage and cut it into small pieces; Wash the tofu and cut it into thin triangular pieces; Chop the shallots, mince the garlic cloves, and mince the ginger. Pour in an appropriate amount of oil, add tofu cubes, fry over low heat for a while, browned on both sides, and then serve.

2. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, pour in the cabbage and stir-fry for a while, add the fried tofu cubes and stir-fry together after frying soft, add salt, light soy sauce, oyster sauce, chicken essence, five-spice powder, and stir-fry until the flavor is in the pot.

4. Mung bean sprouts 

Recommended method: [Stir-fried leeks with mung bean sprouts]

Prepare mung bean sprouts, leeks, garlic cloves, salt, cooking oil, light soy sauce, chicken essence, cooking oil.

1. Wash the mung bean sprouts and drain the water. Boil a pot of boiling water, add mung bean sprouts and cook for 1 minute, remove the cold water, and drain. Blanch the mung bean sprouts, not only does it not smell beany, but it will not come out of the water when it is fried.

2. Pick and wash the leeks, drain and cut into sections, and mince the garlic cloves. Heat the oil, add the minced garlic and stir-fry until fragrant, pour in the mung bean sprouts and stir-fry over high heat for a while, add an appropriate amount of salt and light soy sauce to taste, stir-fry evenly and then put in the leeks, stir-fry over high heat until it is broken, add chicken essence to enhance freshness, and stir-fry well to get out of the pot.

5. Amaranth 

Recommended method: [Stir-fried amaranth with garlic]

Prepare amaranth, garlic cloves, salt, cooking oil.

1. Wash the amaranth, remove the coarse stalks and old leaves, drain and set aside. Pat the garlic cloves with a knife and chop them into minced pieces. Heat the oil, add the minced garlic and stir-fry until fragrant, pour in the amaranth and stir-fry over high heat, add an appropriate amount of salt to taste after stir-frying soft, and stir-fry evenly to get out of the pot.