The valley rain is coming, it is a good time to eat wild vegetables, there are many wild vegetables with the last stubble left, like to eat to seize. Many wild vegetables have to wait for a year to miss, there is an old saying: "Qingming cuts off snow, valley rain breaks frost". As the last festival of spring, the arrival of valley rain not only means the end of the cold wave, but also means the beginning of summer. My family loves to eat wild vegetables, this time of year, like to eat some seasonal wild vegetables, I sorted out five kinds of very common wild vegetables, it is a good time to eat it, encountered, do not miss, hurry up to eat it.
1. Toon
Now is the time when toon buds are on the market, toon is the delicacy of spring, known as "vegetables on the tree", every year before and after the valley rains, toon began to sprout, the fragrance is particularly strong, its nutrition is much higher than other vegetables, is to eat, remember to blanch water treatment, so that the taste is better, healthier and safer.
Scrambled Eggs with Toon
This is the most common toon method, fried in ten minutes, a plate, the family can eat.
Ingredients: 100 g toon, 2 eggs
Excipients: vegetable oil 30 g, salt 7 g
Directions: 1, remove the roots of the toon, wash, blanch in boiling water until discolored, cool the water, squeeze dry water, and chop
2: Beat the eggs and mix well, add toon and mix well, add a few drops of vegetable oil and mix evenly, add salt and mix well
3: Heat the pan with cold oil, heat the oil by 70%, put down the chicken toon liquid, quickly stir and spread out with chopsticks until sautéed into a flower shape
4, Add chives and stir-fry evenly
Second, Yu Qian
There are many ways to eat Yu qian, which can be fried, steamed, and can be made into filling, don't miss it when you see Yu qian, take it off and taste it.
Ingredients: 200 g of elm money, 2 eggs
Excipients: 30 g vegetable oil, 7 g salt, 2 chives, 1 red pepper
Directions: 1: Remove the impurities, soak in salt for 10 minutes, wash and drain, wash and chop chives and red peppers
2: Beat the eggs and mix well, add Yu Qian, red pepper and mix well, add a few drops of vegetable oil and mix evenly, add salt and mix evenly
3, heat the pan with cold oil, heat the oil 70%, put the egg Elm money liquid, use chopsticks to quickly stir and spread out, until fried into a flower shape 4, add chives, stir-fry evenly
3. Cabbage
There are many ways to eat cabbage, and together with other ingredients, the taste is light, and the strong one is fresh. Can be fried, stewed, mixed, you can also chop meat mixed to make stuffing, you can grab a handful of scrambled eggs or make a fresh soup, it is also delicious. This time, I wrapped the dumplings with cabbage, ate the dumplings, and drank the dumpling soup, called "original soup original food", which is particularly warm and comfortable, more comfortable than eating stews!
《Pork Dumplings with Cabbage》
Ingredients: 500 g of cabbage, 600 g of flour, 500 g of pork
Excipients: cooked vegetable oil, salt, soy sauce, oyster sauce (optional), ginger, chicken essence or monosodium glutamate, allspice powder, chives 10 methods: 1, flour add water and into a smooth dough (the ratio of water to flour is controlled at 1:2), cover and wake up for more than 30 minutes, preferably more than 1 hour
2, pork cut into small pieces (fat and lean 3:7 ratio, can also be 4:6 ratio is more fragrant), ginger slices, together with the meat grinder to beat into meat paste, you can also directly use a kitchen knife to chop into meat paste. Wash and finely chop the chives
3: Pour out the minced meat and add water or broth, and stir in one direction continuously
4: Add five-spice powder (optional), soy sauce and oyster sauce and mix well, and let it sit still for a while
5, the cabbage to the root washing and washing more than a few times, under the boiling water blanching discoloration fishing, over the cold water to drain the minced, it is best to use a special fresh cabbage, so fresh and delicious (do not burn for a long time, change color on the fish, you can remove the astringency)
6: Add to the minced meat and mix well, add chicken essence and mix well, add salt and mix well, add chopped chives
7, add cooked rapeseed oil to mix evenly, you can also add sesame oil to mix evenly, cover must be pickled for a while to taste in order to wrap dumplings, about 10 minutes or so
8: Knead the waking dough again, knead into long strips, divide into small agents and flatten
9: Roll out into small dumpling skins with thick middle and thin edges
10: Add minced meat
11, wrapped into a dumpling shape, add half a pot of water to the pot, boil on high heat after the dumplings, and then use a colander to gently stir along the edge of the pot to prevent sticking to the bottom, cover the pot lid and boil, add half a bowl of water after the water is boiled
12, then cover the pot and boil, repeat it two or three times, until the dumplings are round and shiny, you can fish out.
4. Alfalfa
Alfalfa, many people think that this is used to feed animals, pigs, cattle and sheep, etc., but the spring alfalfa, really delicious, cold mix, dumplings are particularly delicious, I eat Uyghur with sheep fat wrapped in ququ, really different taste. It has the effect of clearing the spleen and stomach, sharpening the large and small intestines, and lower bladder stones. It is most abundant in vitamin K, which is on top of all vegetables. Others such as vitamins C and B are also quite abundant, and those who want to supplement these should eat more in the spring.
Ingredients: 500 g flour, 500 g alfalfa, 500 g pork
Accessories: cooked rapeseed oil, salt, green onion, ginger, allspice powder, soy sauce, oyster sauce, chicken essence
Directions: 1, flour add water and into a smooth dough (the ratio of water to flour is controlled at 1:2), cover and wake up for more than 30 minutes, preferably more than 1 hour
2, pork cut into small pieces (fat and lean 3:7 ratio, can also be 4:6 ratio is more fragrant), ginger minced, directly with a kitchen knife chopped into meat puree, green onion washed and chopped, if you do not want to chop, directly add the meat grinder is particularly simple 3, pour out the meat puree, add water or pepper water, broth, also called water, in one direction to keep stirring up, remember, the whole process should be stirred in one direction. It doesn't matter if you're left-handed or right-handed. 4, add five-spice powder (optional), soy sauce, oyster sauce in one direction without stopping to stir, to beat in one direction. Stirring time and taste are proportional. 5, add minced green onion and ginger, continue to stir in one direction, you have to be lazy, don't blame the dumpling stuffing against you. The taste is poor, and I cry to show you [stuffing out of the water], let it sit for a while
6, wash the alfalfa in boiling water for about 2 minutes, see the discoloration immediately fished out, over the cold water, can not be boiled for a long time 7, squeeze the alfalfa dry water and chop, so that the taste is good
8, the cut alfalfa added to the meat filling and mixed evenly, add chicken essence and cooked rapeseed oil to mix evenly, you can also add sesame oil to mix evenly, add salt to mix evenly, so that the oil is wrapped, it is not easy to get out of the water and nutrients are not easy to lose, the dumplings are fresh and delicious, and stand for a while
9: Knead the waking dough again, roll into long strips, divide into small agents and flatten
10, rolled into the middle thick, thin side of the small dumpling skin, plus meat filling, can not add too much, 8 points full can be, so good bun, how delicious the filling, not easy to cook broken skin
11, wrapped into a dumpling shape, it is best to use dry starch to dip in the bottom of the dumplings, so that it is not easy to stick on the utensils for placing dumplings, and it is not easy to dip the bottom of the pot when cooking dumplings, nor is it easy to stick to each other
12, add half a pot of water to the pot, boil on high heat after the dumplings, and then use a colander to gently stir along the edge of the pot to prevent sticking to the bottom, cover the pot lid and boil, add half a bowl of water after the water is boiled, and then cover the pot lid to boil, so repeat two or three times, until the dumplings are round and shiny, you can fish out.
Five types: shallots
Sand onion, also known as "wild sand onion", this is the characteristic of Xinjiang, grown in the Xinjiang Mountain Gobi wild beach, it is turquoise in color, fragrant taste, cold mix special refreshing, spring we generally eat it, because it is wild, relatively rare, the price is not cheap, last year is 20 yuan a kilogram.
Ingredients: shallots, eggs, salt vegetable oil
Directions: 1 shallot remove the yellow part, wash and drain
2 Finely beat the eggs and stir well
3 Heat 7 into a pan, add to the egg and stir up into a golden brown
4 Leave oil in a saucepan, pour in the shallots, stir-fry over high heat and add salt
5 Pour in the eggs and stir-fry well, stir-fry well
6, pure natural green wild vegetables, green onion flavor is beautiful
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