Happy weekend fat friends, the first bite of wild vegetables in spring, I finally ate it, hey, it's this mouthful of fresh camelin!
This time the camelina was specially sent to me by my mother, she has no skills in digging camelin, the sharp leaves of the big leaves are there, after all, there is a lot of camelina on the hillside in the suburbs, hahaha.
These two kinds of camelina are nothing more than slightly different in appearance and eating methods, and simply recite to everyone:
▶️ Large-leaf camelina cabbage, scientific name plate leaf camelina cabbage, "small short legs, large leaves", because of the large leaf area, but also relatively soft, used for stir-frying and boiling soup, more suitable, the taste is soft and tender and delicious.
▶️ Sharp-leaf camelina cabbage, scientific name loose-leaf camelina cabbage, "long legs, small leaves", the aroma will be stronger, the taste is more delicious, used for live stuffing ah scrambled eggs, fresh and tender, comparable to toon.
But what my mother sent me was already washed and cut for me to wrap the filling, but don't eat the stuffing today, let's give you a fresh and fresh stir-fried way to eat~
Ingredients: 100g shrimp, 6 mushrooms, 2 spring shoots, 100g camelin, 5g green onion
Seasoning: 2 twists of sea salt black pepper, 5g cooking wine, 10g teriyaki juice, 5g olive oil
⚠️ In fact, it is enough to use salt or light soy sauce to taste, remember not to make too heavy a mouth, otherwise it will cover up the umami.
♨️ Calories: about 200 kcal - protein + vitamins, lunch and breakfast with rice is no problem Oh, eat casually, haha.
⏰ Duration: 20 minutes
Method:
1️⃣ Marinate the shrimp for 10 minutes with sea salt, black pepper and cooking wine, and fresh shrimp are not used.
2️⃣ Cut the mushrooms into thick slices, cut the spring shoots into small hob pieces, wash the camelina and mince the green onion.
3️⃣ Boil a pot of hot water and blanch the camelin, mushrooms (30 seconds) and spring shoots (2-3 minutes).
⚠️ Because my camelina is cut, it is good to blanch it with hot water, otherwise it should be blanched before chopping.
4️⃣ Pour oil into a hot pan, use minced green onion in a pot, add shrimp first, stir-fry until discolored.
5️⃣ Add bamboo shoots and stir-fry for 1 minute, then add camelina and mushrooms, stir-fry over high heat for 30 seconds.
6️⃣ Pour in teriyaki juice and sea salt black pepper, stir-fry quickly and you can get out of the pan.
This dish belongs to the fast and tender spring exclusive delicacy, allowing you to eat 4 different umami ingredients at once, it is simply a gift from nature, hahaha.
#春耕进行时 #