This issue of the guide: Northeast mountain wild vegetable "Eleutheroccus eleuthero leaves", teach you to do this, more delicious than dipping sauce, clear flavor and beauty
In the northeast of May, it is the season to eat mountain wild vegetables, all kinds of mountain wild vegetables have been listed, the young leaves of Eleutherococcus eleuthero are many people like to eat mountain wild vegetables, Eleutheroccus parson is a shrub plant, because every time it grows, there are 5 small leaves, oval leaves Edges and sharp serrations, so it is called Eleutherococcus senticosus, is a wild medicinal material. In the pharmacopoeia records, Eleutheroccus senticosus has the effect of "zhongyi jing, strong muscles and bones, and strong will", and it can also be "light and resistant to aging" after taking it for a long time.
How to eat Eleuthero leaves? In the northeast, generally after boiling it, dipping sauce to eat, northeast mountain wild vegetable "eleutherococcus eleuthero leaves", teach you to do this, with a cold mixing method, add some pepper and sesame oil to cover up its bitter taste, mixed out of the dish, more delicious than the dipping sauce, fragrant and beautiful, you also learned to do it for your family to eat, the following share the following method:
【Cold mix Eleutherocococcus parviflora】Ingredients required: 300 grams of eleuthero leaves, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 3 cloves of garlic, 5-6 dried chili peppers, 1 tablespoon of seafood soy sauce, 1/2 tablespoon of sugar,
Procedure steps:
1. Pinch off the hard stems of eleuthero leaves, put them in clean water, add a little salt, soak for half an hour, wash them 2-3 times, and drain.
2. Pat the garlic, then chop it into small pieces and cut the dried pepper into segments.
3. Add water to a boil in the pot, add eleuthero leaves and blanch the water for 1-2 minutes, when the color of the leaves turns dark green, fish out.
4. Immediately put the leaves into cold water to cool, so that the leaves can be quickly cooled, and the eleuthero leaves are fished out, and the water is cleaned and set aside.
5. Heat the oil in the pan, pour the hot oil into the dried pepper segment, and fry the dried chili pepper until fragrant. Master the temperature of the oil, do not fry the dried peppers, the fried paste has a bitter taste.
6. Place the blanched eleuthero leaves in a pot and add the fried chili oil, sesame oil, minced garlic, salt, sugar, and seafood soy sauce.
7. Use chopsticks to mix well, put out the plate, a plate of delicious cold mix eleuthero leaves will be ready.
Tip: After blanching the leaves, immediately put it in cold water to cool it, which can maintain a fresh and tender taste, and the color will not turn yellow. Do not blanch overheat, or you will lose your tender flavor.
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