From late April to early May, it is the rainy season in the valley, and the earth is full of spring. The sun is gradually becoming warmer, and the rain moistens everything, and it is the season of vitality in nature. During this season, the earth has blessed us with a variety of ingredients, including many precious wild plants. However, many people turn a blind eye to these wild vegetables, unaware of their preciousness and deliciousness.
When it comes to eating wild vegetables, many people will think of wild vegetables such as shepherd's cabbage and Yinchen, however, wild vegetables such as shepherd's cabbage and Yinchen are out of season at this time, but in the hinterland of the mountainous area, there is a kind of wild vegetable called "mountain hawthorn", which is tender and nutritious, and is in season. Alfalfa, also known as Hawthorn, Yama Grass, Xiacao, etc., can be eaten as a wild vegetable, and is also a medicinal material "Silver Bupleurum". Its appearance adds a touch of fresh color to the table in May.
The taste of hawthorn is refreshing and crisp, with a light fragrance, rich in nutrition, rich in vitamin C, vitamin E, calcium, phosphorus and other nutrients, which plays an important role in promoting metabolism and enhancing immunity. In addition, hawthorn also has the effects of clearing heat and detoxifying, nourishing the liver and purging fire, diluting water and reducing swelling, moistening the intestines and laxative, etc., and is known as the "first wild vegetable" in the mountains and wilderness.
In order to better taste the delicacy of hawthorn, you can try to make a delicious alfalfa pork stuffed dumpling, the production method is as follows:
Recommended recipe: Hawthorn pork-stuffed dumplings
Ingredients: Appropriate amount of hawthorn, 500g minced pork, appropriate amount of leeks, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of sesame oil, appropriate amount of dumpling skin.
How to make it:
1. After washing the hawthorn, put it in a pot of boiling water, add a little salt and cooking oil, blanch for 1 minute, remove it to cool, put it in a basin of cold water, soak it for 12 hours, change the water twice in the middle, then remove it, squeeze out the water, chop it for later use.
2. Wash the pork, grind it into a meat filling with a meat grinder, mix it with crushed alfalfa, add an appropriate amount of salt, light soy sauce, oyster sauce, minced ginger and cooking oil and mix well to make a filling, take a small handful of leeks, drain the water after washing, chop it, add it to the filling, mix well and set aside.
3. Take a dumpling wrapper, wrap it in an appropriate amount of filling, close it tightly and pinch it into a dumpling shape, boil the water, put the dumplings into the pot, and cook until it floats and then removes.
Cooking Tips:
1. When making alfalfa pork-stuffed dumplings, you need to pay attention to the handling of alfalfa. After washing the hawthorn, it needs to be blanched first, then soaked in water for 12 hours, and changed with water twice in the middle. This removes the bitter and astringent taste of the hawthorn and makes it more crisp and tasty to eat.
2. When making dumplings, you can add an appropriate amount of seasoning according to your personal taste, if you don't add leeks, you can add minced green onion and ginger, five-spice powder, etc., to increase the flavor of the filling.
3. If there are more hawthorns picked and you can't eat them all at once, you can blanch the hawthorn and cool it, squeeze out the water, put it in a fresh-keeping bag, put it in the refrigerator and freeze it, and take it as you eat.
Summary:
In May, alfalfa, as a precious wild vegetable, is not only delicious and nutritious, but also has a variety of medicinal properties. In our daily life, we should pay more attention to the nutrition and deliciousness of our dishes, try a variety of cooking methods, integrate them into our tables, and enjoy the beautiful taste that nature has given us.
[This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated!]