Introduction: A kind of wild vegetable that is often overlooked, more nutritious than cabbage and dandelion, and it is now in season, don't miss it!
Time flies so fast, before it is time to embrace spring, as soon as I turn around, summer quietly comes! After the establishment of summer, the summer of the sun like fire has officially begun! As the saying goes: "Spring is born, summer is long, autumn harvest, winter is hidden". After entering the summer, the flowers and trees on the earth have also entered a vigorous growth period. Every time at this time, there will be a lot of melons, fruits and vegetables on the market to satisfy our appetite. In addition, nature has also brought us a lot of tender and nutritious wild vegetables, and the gray gray cabbage that can be seen everywhere in the countryside is one of them!
Speaking of gray cabbage, I believe that many friends who grew up in the countryside are particularly familiar with it! The scientific name of gray cabbage is "quinoa", aliases: salt vegetable, gray quinoa, waterlogged lin, white quinoa, waterlogged quinoa, fallen quinoa, powder cabbage, gray stripe and so on. It is particularly widely distributed on the mainland, and it can be seen in both the south and the north. The vitality of gray cabbage is particularly tenacious, and it can grow everywhere in rural fields, roadsides, wall crevices, and roofs. Because it often appears in the farmland and affects the growth of crops, farmers have a "headache" when they see it.
Although gray cabbage looks very inconspicuous, it is a wild vegetable with a history of more than 2,000 years of consumption. It is even recorded in the Book of Poetry, one of the earliest poetry collections on the mainland. I remember when I was a child, my mother would often let me pick some gray vegetables to feed to the chickens and sheep raised by the family. In fact, gray cabbage can not only be used to feed poultry and livestock, but also in the famine era of lack of materials, it is a "life-saving dish" for the older generation.
After the summer, when you encounter this dish, you can eat it quickly, it is tender and nutritious, and the whole body is a treasure, but it is often regarded as a weed! Gray cabbage in early summer is not only tender and nutritious, but also has a very good health care effect on the human body after eating! Gray cabbage is rich in protein, vitamins and trace elements such as potassium, calcium and phosphorus. Among them, the calcium content of each 100 grams of gray cabbage is as high as 209 mg, which is higher than the calcium content of milk, which is a veritable "high calcium wild vegetable". The seedlings and young stems and leaves of gray cabbage are edible, and the methods are very diverse! Below, the chef will share with you the delicious recipe of gray cabbage!
【Shrimp sauce stewed gray cabbage】
Ingredients: Grey cabbage, shrimp paste, green onion, ginger, garlic, dried red pepper, salt, lard.
Here's how:
1. Pick the young leaves of the ash cabbage, put it into the basin, add the appropriate amount of salt and water, soak for 30 minutes, rinse it several times with flowing water, and wash the ash cabbage clean.
2. Add water to the pot to boil, add the appropriate amount of salt, stir well with chopsticks, blanch the water for 1 minute, fish out the gray ash vegetables, fish into the cool water basin to cool, and then fish out, squeeze out the water.
3. Add an appropriate amount of lard to a hot pot, after boiling the lard, add an appropriate amount of onion, ginger, garlic and dried red pepper segments, stir-fry out the aroma, put the gray cabbage into the pot, stir-fry on high heat.
4. Add an appropriate amount of soy sauce, add 3 spoons of shrimp paste, stir-fry evenly over high heat, cover the pot, reduce the heat and simmer for 2 minutes, then you can get out of the pot. A nutritious and delicious rural specialty dish "shrimp sauce stewed ash dish" is ready, fresh and delicious, appetizing and cooking!
Cooking Tips:
1. Gray cabbage is a wild vegetable, remember to blanch water before making!
2. Gray cabbage is a light sensuous vegetable, because everyone's physique is different, some people who are prone to allergies, after eating a large number of gray gray vegetables, in the sun exposure, there may be skin darkening or puffiness. Therefore, it is recommended that people with allergies do not overeat gray cabbage!
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