Introduction: At the right time to eat the leaves of this tree, the nutrition is extremely high, the fire is clear and the eyes and lungs are clear, and the steamed buns are especially fresh!
"The most beautiful but early summer, the most memorable Jiangnan", May gives people the feeling that the wind is light, in this beautiful season, all kinds of wild vegetables also begin to age, dandelions bloom, toon lignification, even locust flowers also begin to drift with the wind, but there is a kind of wild vegetables is the fresh season, called the "king of wild vegetables", it is a kind of leaves, that is, mulberry buds.
As the name suggests, the mulberry bud is the leaf of the mulberry tree, the new mulberry leaves are emerald green, swaying with the wind, under the mulberry leaves is the mulberry that gathers into three or five pieces, looking at it, red and black, like a gem inlaid in it, it is really attractive. When it comes to the benefits of mulberries, many people have their heads on the road, as if they can't finish talking about three days and three nights, in fact, mulberry leaves are also treasures, and they have the reputation of "natural liver-nourishing vegetables".
"Shennong's Materia Medica" cloud: "Mulberry leaves sweat in addition to cold and heat." "Mulberry leaves are not well known to everyone compared to mulberries, in fact, mulberry leaves are also treasures, it is rich in flavonoids, phenols, amino acids, organic acids, folic acid, carotene and vitamins, with the effect of evacuating wind and heat, clearing fire and eyes, clearing the lungs and moistening dryness, enhancing immunity and other effects, especially the folic acid content is particularly high, each gram of mulberry leaves contains 105 micrograms of folic acid, meet more picks.
In the countryside, mulberry leaves are not only nutritious, but also have many ways to eat, such as steamed mulberry leaves, mulberry sprouts scrambled eggs, cold mulberry sprouts, mulberry sprouts egg flower soup, etc., but my family's favorite way to eat is mulberry sprout buns, not only enjoy the fresh taste and health benefits brought by mulberry sprouts, but also experience the fun of cooking, let's enjoy it together.
【Mulberry sprout large meat baoko】
1. Mulberry buds are best picked by themselves, picking mulberry buds to choose those tender tips and young leaves that are not infested, this taste is fresh and tender, after going home, soak in light salt water for more than ten minutes, and then rinse off dust and impurities with flowing water, so that you can eat with confidence.
2. Add water to the pot, add a spoonful of edible salt and a few drops of cooking oil after the water boils, the purpose of adding salt is to increase the bottom taste, and the purpose of adding cooking oil is to make the blanched mulberry buds more green, the mulberry buds are blanched for 1 minute, the purpose is to remove the astringency of the mulberry buds, and then put them into the cool boiled water to soak for 15 minutes, the purpose of soaking is to leach out the bitter and astringent taste in the mulberry leaves.
3. Take a piece of pork belly and cut it into small diced meat, so that the taste will be better. Add oil to another pot, add pepper, ginger, star anise, and bay leaves to fry the fragrance, then take out these accessories, put in diced meat and stir-fry evenly, add a little noodle sauce and shrimp paste, continue to stir-fry evenly and then turn off the heat and serve.
4. Squeeze out the water and chop the mulberry buds after blanching; After blanching, the soaked fungus is also finely chopped; Then pour in the mulberry sprouts, chopped fungus and green onions, oyster sauce, peanut oil, and then pour in the cooled meat pieces and stir well.
"Spring silkworms to the end of the dead silk, wax torch into gray tears began to dry", when it comes to spring silkworms, people often think of mulberry leaves, but they don't know that it is this small leaf, in fact, it is still a baby, it can be called "natural liver vegetables", encounter more picking, one clear fire, two bright eyes, three clear lungs, four moist dry, Bao Bao is particularly fresh! I'm Xiaofeng, if you like the food shared by Xiaofeng, don't forget to pay attention to Foodie Fengzi!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~