"I don't know the aroma of wild vegetables when I am young, but I know all over the treasures when I grow up", every spring the adults in the family love to dig wild vegetables everywhere, what kind of camelin, dandelion, gray ash vegetables, purslane, etc. What to dig, take home or steam, or stir-fry, or wrap buns, wrap dumplings, are persuaded to eat it, now think about it, when I was a child, I was a little bit unscrupulous.
Although wild vegetables are wild vegetables, most of them are excellent ingredients for both medicinal and dietary purposes, especially the sweet potato leaves we want to talk about today, don't look inconspicuous, but there are many uses. Sweet potato leaves are rich in dietary fiber, vitamins, trace elements, etc. in spinach, cabbage, leeks and other vegetables in the first place, often eat laxative moisturizer, eye protection, but also can lower blood pressure and reduce sugar, and almost does not contain "oxalic acid", is a veritable "longevity dish", now is the tender period of sweet potato leaves, middle-aged and elderly people to eat often, 3 delicious practices, often replaced, the more you eat, the healthier.
1. Cold sweet potato leaves
1. Prepare a handful of fresh sweet potato leaves and wash it in clean water; a few millet peppers, cut into chili rings; Pat the garlic flat, chop into finely chopped pieces and set aside.
2. Boil water in a pot, add a spoonful of salt to the bottom taste, drizzle a little vegetable oil, vegetable oil can form an oil film on the surface of sweet potato leaves, making the color of sweet potato leaves more emerald green. After the water boils, put in the sweet potato leaves, blanch for 50 seconds to pour out the sweet potato leaves, and quickly rinse with cool water, control the water for later use.
3. Then put the sweet potato leaves into a pot with controlled moisture, pour minced garlic, add 2 grams of salt, 2 grams of chicken powder, pour 5 grams of sesame oil, stir well with chopsticks, then put in red pepper rings, pour 200 degrees of hot oil to stimulate the aroma, mix well and be delicious.
Second, sweet potato leaves steamed eggs
1. After washing the sweet potato leaves, turn on the pot under water, boil for 20 seconds, then take it out and squeeze out the water and cut it into segments.
2. Beat 4 eggs into a bowl, stir and beat into egg liquid, then add 2 times the cold boiled water of the egg liquid, and then add 2 grams of salt, stir evenly, pour into the strainer to sift out the bubbles and unbroken egg whites, so that the steamed custard is more smooth and tender.
3. After boiling the water in the steamer, put the egg liquid in, turn on medium-low heat and steam for 10 minutes to cook.
4. Mince the garlic, cut the red pepper into a bowl, add 2 grams of salt, 1 gram of monosodium glutamate, a little sugar, 10 grams of light soy sauce, 5 grams of aged vinegar, 5 grams of ming oil, 5 grams of sesame oil and stir well.
5. After 10 minutes, take out the sweet potato leaf custard, put it upside down on the board, cut it into even cubes and put it on a plate, pour the seasoned sauce and it is delicious.
Third, sweet potato leaf nest head
1. Blanch fresh sweet potato leaves in a pot under water for 10 seconds, take them out after they are broken, squeeze out the water and chop them into pieces; Half a carrot, chopped into pieces and sweet potato leaves put together, add 100 grams of cornmeal, 200 grams of flour, 2 grams of salt, 3 grams of yeast, use warm water and noodles, stir into dough and knead into a ball, cover with plastic wrap and ferment until twice the original size.
2. After the dough is fermented, the inside is honeycomb, take it out and knead it repeatedly to exhaust, the dough is soft and smooth, kneaded into strips, and rolled into evenly sized dough.
3. Knead the dough one by one, then take out a hole in the bottom and arrange it into the shape of a nest head, and you can prepare it for steaming.
4. After the water in the steamer boils, put the nest head in, heat until the upper air, then turn to medium heat and steam for 15 minutes, and then simmer for 3 minutes before coming out of the pot, all fluffy and soft, fragrant, nutritious and delicious.
First Food Editor: Xiaoya