#春日生活打卡季#
Early spring in February, fireworks in March, and now it is the most beautiful April, for the description of spring, it seems that you can never find the most suitable and appropriate words, because it is so beautiful, and the climate at this time is not cool or dry, warm and pleasant, which makes people extremely comfortable. In addition, you can enjoy the delicious taste of the mountains and wilderness that nature has bountied.
Many wild vegetables were originally "relief food" in the famine era, and after thousands of years, they are still loved by people even when food is abundant, which is enough to see their deliciousness and preciousness.
Compared with the previous two months, there are exceptionally many wild vegetables that can be tasted in April, such as toon, elm money, dandelion, yin chen, and golden cauliflower...... These are relatively well-known wild vegetables, and I believe everyone has already eaten them. What I want to share with you today is a wild vegetable that is easy to be delayed by its "appearance", that is, spiny cabbage. The edges of its leaves are covered with small thorns, which many people avoid. In fact, compared to other wild vegetables, it not only has a unique taste, but also is extremely nutritious, so it is a pity to miss it.
Records of the spiny cabbage can be traced back to the Liang Dynasty of the Southern Dynasty, but it did not appear under its current name at that time, and it was called "small thistle" in the "Famous Doctor's Catalogue", which was used to describe its flowers similar to ancient hair buns. Among the many wild vegetables in spring, the small thistle also appears to be particularly elegant, its color is purple, not glamorous or delicate, but has a kind of elegant temperament, looking at it from afar, it is very unique.
Of course, from the ancient books can not only understand the name of the spiny cabbage, but also record its preciousness in traditional medicine, "Compendium of Materia Medica" mentions that it cools blood and stops bleeding, dispels stasis and reduces swelling; "Modern studies have shown that it is rich in crude protein, B vitamins, carotene, niacin, as well as iron, calcium, phosphorus and other ions, which help to detoxify, clear heat and remove fire, protect the liver, antibacterial and swelling, etc. After the Qingming Festival, it enters the transition period between spring and summer, and eating more spiny vegetables a few times will help to enhance physical fitness and enter the summer safely.
In the record of the "Compendium of Materia Medica", it is mentioned that its eating method is "cooked with roots, and the food is very beautiful", which makes people can't help but want to taste it. Of course, anyone who has eaten spinach also knows that its fresh and elegant taste has a sweet energy, which is not found in other wild vegetables, and it is also the uniqueness of spiny cabbage. Here are two ways to share with you how to eat at home, April is its tender season, you might as well try it.
【Chilled stinged cabbage】
1. Try to pick the unflowering spiny cabbage, soak it in salt water for ten minutes, and then rinse it repeatedly with running water to completely wash off the impurities and dust in it, and then drain it for later use.
2. Pour wide water into the pot and boil, add one or two drops of cooking oil to it, throw the spiny vegetables into it, and pull it with chopsticks to make it quickly change color and mature.
3. Immediately pour the pick-up cabbage into cold water and soak it, and after it is completely cooled, scoop it up, grab the water, and put it in the bowl. Add the minced garlic, light soy sauce, a little sauce, then heat some hot cooking oil and pour it in, then stir to taste.
【Pork buns】
1. When making pasta, in addition to flour, you can also mix half of the coarse grain noodles, here it is paired with oat rice, mix evenly, and pour in the melted yeast water. Then continue to add warm water, add coarse grains, the dough should be softer, until the dough is formed, cover and wait for its volume to expand.
2. Clean up the spiny cabbage, blanch it with boiling water, let it cool and further chop it on the cutting board. At the same time, prepare some chopped green onion and ginger to taste.
3. Ground fresh pork into a filling, add chopped green onions, ginger puree, light soy sauce, pepper, and mix these seasonings with the meat filling thoroughly. Boil some rapeseed oil and peanut oil, heat it thoroughly and pour it into the filling, stirring again to absorb.
4. Pour the spiny cabbage into the meat filling, add a little salt, and then use chopsticks to pull the spiny cabbage apart, and continue to stir to mix it with the meat filling to adjust the taste.
5. The dough should be kneaded out of the internal gas first, and then divided into small agents, rolled out one by one and wrapped in the filling of spiny vegetables, which can be kneaded into willow leaves, or other shapes, and it is good to be easy to do it yourself.
6. After wrapping, put it on the steaming drawer, be sure to wait until its volume becomes larger before turning on the fire, and heat it for about 15 minutes before turning it off. After steaming, it should be removed from the pot as soon as possible and placed in a breathable container, otherwise the bottom will be easily soaked with water vapor.
This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. Everyone is welcome to like, favorite and retweet! Thank you for your support!