Spring is a season we all love, with green grass, colorful flowers, warm spring breezes, and a variety of fresh wild vegetables.
In the big cities, we can't pick wild vegetables, but on weekends, we can go to the countryside or suburbs, in the mountains, forests and fields, where we can grab a handful of wild vegetables, and we can't eat them all, all of which are natural and organic green vegetables.
Stir-fried and dried reeds, I believe that many friends in Nanjing have eaten this dish, and many Nanjing people have eaten it since childhood. Artemisia annua is a representative wild vegetable in the south of the Yangtze River, in Nanjing, known as "meat has a plate duck, known as artemisia", which shows that Nanjing people really love to eat reed.
Artemisia annua is known as the top quality of spring vegetables, and it is a kind of vegetable that ranks first in spring. However, it is almost the end of April, and the reeds are almost out of season, so it is recommended that everyone hurry up and eat them.
Artemisia annua is not only a delicious wild vegetable, but also an ingredient with high nutritional value. The unique aroma of Artemisia annua is due to the aromatic oil of arborvitae linone contained in it. In addition, the selenium content of artemisia is very high, more than ten times that of asparagus, which is recognized as the champion of selenium. According to the "Compendium of Materia Medica", proper consumption of Artemisia reedia has good dietary therapeutic effects, such as brightening eyes, hair growth, lipid reduction, anti-inflammatory, etc.
Artemisia annua and chrysanthemum look very similar, but they are not a vegetable, in comparison, reed is more nutritious, and the taste of reed is more delicious than chrysanthemum.
The following shares the method of stir-frying and drying reed:
Ingredients: Artemisia, dried fragrant, red pepper, pork, garlic.
Seasoning: salt, monosodium glutamate, water starch.
1. Pinch off the blackened parts of the head and tail of the reed, and then cut the reed into sections. Then wash and drain for later use. Boil water, add a spoonful of salt, blanch the artemisia reeds, boil for 30 seconds and remove it, then cool the water to keep the color and set aside.
2. Prepare dried fragrant and red peppers, cut them into the same length as artemisia, then boil water in a pot, put in dried fragrant and red pepper blanching, blanch and remove them, and put them together with the reeds for later use.
3. Heat the oil, cut some shredded pork belly and fry it in the pan, and fry the fat, then add some garlic and fry until fragrant.
4. Add the blanched reeds, dried fragrant and red peppers, and stir-fry them together for seven or eight times. Add salt and monosodium glutamate to taste, and continue to stir-fry seven or eight times.
5. Finally, drizzle some water starch to hook a thin thickener, stir-fry seven or eight times, and you can get out of the pot.
A very refreshing and delicious dish, Artemisia Artemisia tastes crisp and refreshing, with a unique aroma, plus the aroma of dried incense, it is really more fragrant than meat.
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