Every May is the season when the large-leaf parsley of Changbai Mountain ripens, and those who grow at the foot of Changbai Mountain will have endless wild vegetables every summer. Big leaf parsley is a relatively large number of wild vegetables, pure natural pesticide-free fertilizer, this time of year, the local residents will go to the mountain to collect a lot, and then go down to the mountain to sell, race any artificially grown vegetables.
The scientific name of large-leaf parsley is short-haired solo living, also known as mountain parsley, northeast cattle windproof. Distributed in Heilongjiang, Jilin, Liaoning and other regions, Jilin side of the Changbai Mountains is the most widely distributed. From childhood to adulthood, every year people in our hometown will go up the mountain to pick large leaf parsley, they are very familiar with the terrain, they can pick more than twenty pounds a day, some people take it to the mountain to sell, some people go home to distribute it to relatives and friends, everyone likes to eat very much.
The taste of large leaf celery is very refreshing, the taste is like celery, but it is much thinner than celery, and the taste is fragrant, the fiber is rich, the vitamin content is high, there is a wind and dehumidification, heat and fat reduction effect, people in the mountains often eat can strengthen the body. There are many ways to eat big leaf parsley, you can stir-fry, cold mix or make steamed buns and dumplings filling, today to share a favorite way to eat when I was a child, big leaf parsley fried ham sausage.
<h3 class= "pgc-h-arrow-right" > large leaf parsley fried ham sausage</h3>
Ingredients: parsley, sausage, garlic, oil, salt, soy sauce
Step 1: Wash the parsley, remove the older leaves, then remove the roots and cut into sections for later. When the large leaf parsley is relatively tender, the stem and leaves can be eaten, and if it grows taller, the leaves will be old, and you can only eat the stem. Cut the ham into slices and set aside.
Step 2: Pour more oil into the pot, put in the minced garlic and stir-fry, the large leaf parsley fiber is rich, more absorbent, all need to put a little more oil than the usual stir-fry.
Step 3: Add the ham and fry until the surface of the ham is golden and fragrant.
Step 4: Put in the cut large leaf parsley segments, fry the big leaf parsley does not need to blanch the water in advance, direct frying will retain the clear flavor of the big leaf parsley, and the taste is more fiber.
Step 5: Put in the right amount of soy sauce and salt, stir-fry evenly to get out of the pot, the large leaf parsley does not need to put very complex spices, will cover up its own fragrant taste.
The taste of the large leaf parsley is fragrant, with rice especially under the rice, people who want to lose weight in summer, eating this dish is a very ideal choice, high fiber to promote gastrointestinal metabolism.
This article is originally created by Cong Cong, mainly sharing home cooking, private dishes, Western food, baking, desserts, pastries and so on. Interested in food can be followed, if there is a problem, please feel free to leave a message below the article. Cooking skills are ever-changing, the author's point of view is not the only one, I hope to respect each other, welcome to exchange and learn together.