Don't let go of this dish in April, it's much stronger than shepherd's cabbage and bitter herbs, detoxification and liver protection, it's really convenient to store 10 catties at a time, and it's really fragrant to steam!
The spring breeze is warm, the breeze is blowing, and the comfortable and warm April is coming to an end, and many wild vegetables and vegetables are very good in April. In particular, the wild vegetables in the field can be used both as a delicacy and as a medicine, and belong to a kind of vegetable that is used for both medicine and food. Don't miss this wild vegetable.
The picture above is one of the freshest wild vegetables in April, which is in the third month of the lunar calendar, as the saying goes: "March is Chen, April is Artemisia, and May is chopped for firewood." "Artemisia annua is the Yin Chen in Chinese herbal medicine, which is the most tender season in March of the lunar calendar. After the season, not only will it become very old if it has no medicinal value, it will not be able to eat, my family will store more than ten or twenty catties every year in this season, and it will not be bad to eat slowly for a year, whether it is fried and fried, it is delicious.
There are many ways to eat Artemisia annua, such as: steamed Artemisia annua, Artemisia annua dumplings, Artemisia annua buns, scrambled eggs with Artemisia annua, Artemisia pancakes, etc., which are very popular with family members. Today, I would like to share with you a very healthy and delicious steamed white artemisia, the roots are clear and non-sticky, and it is very good to eat it in the mouth.
Ingredients used: appropriate amount of white artemisia, a little white flour, a little cornmeal, a little salt, a little peanut oil. Dipping sauce: a little garlic, an appropriate amount of light soy sauce, an appropriate amount of vinegar, a little salt, a little sesame oil.
Steps:
Step 1: Artemisia annua is very tender in this season, if we encounter it, don't miss it, it's very good to take it home to try it, miss the season and get old, you can only use it as firewood. If you want to eat Artemisia annua for a long time, our best way is to store it, the storage method of Artemisia annua is very simple, that is, quick-freezing, put Artemisia annua into cold water to cool, divide it into small packages and freeze it in the refrigerator, it is very convenient to eat and take it at any time.
Step 2: Remove the washed artemisia directly, put it in a basin, add a little peanut oil and mix well, then add corn flour, flour and salt.
Step 3: Mix well by hand, this process does not need to add additional water, mix well so that each leaf is stained with flour, it is worth noting that the powder must not be put too much, it will be hard and affect the taste.
Step 4: Put the mixed Artemisia annua into the cage drawer, bring to a boil over high heat, and steam for about 8 minutes.
Step 5: Artemisia annua and various powders are cooked thoroughly, and they are ready to cook.
Step 6: The steamed white artemisia out of the pot has clear roots and does not stick, and the texture and taste will reach the best.
Step 7: At this time, we can adjust a sauce, mix well with garlic, light soy sauce, vinegar, salt, and sesame oil, and the dipping is more delicious, which is not only healthy but also nutritious, suitable for the elderly and children!
Feng'er's words:
Here are a few more words: if you want to store Artemisia annua, you must not omit the scalding step, if you don't blanch it, the quick-frozen Artemisia can't bite, and the taste is not good, remember!
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