#春日生活打卡季#
In the traditional dishes of the mainland, there are many names that are very interesting, such as husband and wife lung slices without husband and wife, squirrel osmanthus without squirrels, wife cakes without wives, and lion heads without lions...... There is a similar situation when naming some natural vegetables, such as arugula that I will talk about today. Sesame seeds are a very common seed ingredient in our lives, and arugula sounds like the leaves or young stems of sesame seeds at first glance, but in fact there is no direct connection between the two in terms of plant properties. However, the leaves and stems of arugula have a strong sesame aroma, which is why it gets its name.
Arugula is actually a food that has come from across the ocean. Native to East Asia and the Mediterranean coast, it has been known and eaten by humans for a long time. The ancient Romans considered arugula to be one of the "most powerful natural superfoods" to show its power. Since early times, arugula has been eaten as a medicinal herb. Because of its rich flavor and slightly bitter chewing, it was often found in high-end gourmet restaurants when it first became popular, and it was also used as a boutique herb vegetable.
The history of arugula in the mainland is not short, as early as the Qing Dynasty's "Plant Names and Illustrated Examination" there is a description of it: "Arugula, raw Yunnan...... Raw food tastes like endive, and it is slightly angry". However, there are relatively large differences in the name of it in various parts of the mainland, so it has many other names, such as brassica, mustard greens, stinky vegetables, rocket lettuce, spicy spinach and so on.
Although modern cultivation techniques have advanced and the yield of arugula is increasing, arugula has always been regarded as a rare vegetable resource, mainly due to its rich nutritional value. It contains 18 kinds of amino acids necessary for our human body, and is rich in vitamin C, vitamin A, vitamin K, folic acid, calcium, iron, magnesium, selenium and other ions, folic acid content is among the best in many vegetables, and the calcium content is much higher than milk, often eat some arugula, help to moisten the lungs and relieve cough, laxative detoxification, strengthen muscles and bones, nourish qi and blood, enhance resistance, etc.
At first, arugula was mainly eaten as a salad, but with its widespread cultivation in the mainland, people have more innovations in the way of eating arugula, making it gradually home-cooked and more suitable for us ordinary people. Let's share with you two ways to eat arugula, which is now in the season of tenderness, so you might as well give it to your family a few more times.
【Arugula paste】
1. A small handful of arugula, rinse several times, and rub it, especially the roots, wash the soil thoroughly, then drain the water, and remove about one centimeter of rhizomes. Then use a knife to carefully cut it into small pieces, as much as possible, so that the aroma itself can be more fully released.
2. After cutting, put it into a large bowl, knock in an egg, if there are more, you can add one more, a little salt, first mix the egg liquid and arugula, and then add flour as appropriate, or you can replace it with cornmeal. Mix it into an egg paste.
3. After the pan is heated, brush a little oil to heat thoroughly, pour the arugula egg batter into it, spread it flat with a silicone spatula, and then heat it evenly over medium heat.
4. After the bottom is solidified, turn it over and continue to burn it for a while, and wait until both sides are burned until the color is browned and the cake flower appears, and it can be served. This method is also very fragrant to eat directly after it comes out of the pot, or mix a garlic juice to dip it in, which is more appetizing and refreshing.
【Arugula tofu】
1. First prepare the ingredients, wash the arugula carefully, and then drain it for later use. Prepare another piece of fresh old tofu, boil a pot of hot water, put it in, cook for three minutes, cook it thoroughly and scoop it up. After this cold dressing, the taste is more tender, and the fragrance is stronger, and there is no peculiar smell.
2. Then cut the tofu into small pieces on the cutting board, which is a little smaller than when we usually stir-fry, so that it is convenient to taste when cold dressing. Arugula is also chopped, and it is also necessary to chop as much as possible to facilitate the release of the aroma.
3. Use tofu as the base, put it at the bottom of the plate first, add the arugula on the top layer, and sprinkle a little salt.
4. Let's pour a little oil from the pot until we can clearly see the smoke in the pot, then take it up and pour the oil on the arugula. Immediately after drizzling a little balsamic vinegar and mixing gently, the fragrance of arugula will seep into the tofu. This way of eating is very chic, and the tofu is fragrant and tender.
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. If you like my sharing, you are welcome to like, follow and retweet.