Cold endive, the name sounds with a hint of coolness and a unique flavor. Endive, a wild vegetable grown in the field, has become a beautiful scenery on the spring table with its unique bitter taste and rich nutritional value.
The bitter endive vegetables that are dug up now are all fresh and tender buds, with a slight smell of earth, and the roots are thick and powerful, as if they are a gift from nature. After picking and washing the bitter endive, it is verdant and dripping, which makes people happy when they see it.
The process of making cold endive salad is simple, but it requires some care and patience. In a pot under boiling water, gently add the endive and blanch the water for just the right time. The freshness of the dish determines the blanching time, and the more tender the endive, the shorter the blanching time. For endive vegetables like mine with a lot of roots, you need to blanch them for a while until you can easily break them with your fingernails, which is just right.
After blanching, the color of the endive is brighter, and the taste is more crisp and tender. At this time, the preparation of the seasoning is particularly important. Minced garlic, white sesame seeds and paprika are simple seasonings that can exert infinite charm in cold endive. For those who like spicy food, you can also add some chili powder to make the whole dish more appetizing.
Pour the seasoning into a bowl and in an instant, the aroma is mouth-watering. The various spices are stirred evenly in the bowl and blend perfectly with the endive, forming a delicious dish with excellent color and flavor.
Cold endive is not only crisp, but also has a unique bitter taste, which makes people have an endless aftertaste, as if the taste of nature jumps on the tip of the tongue. It can not only be appetizing and digesting, but also can clear heat and detoxify, which is a good product for spring health.
When the weather gets warmer, come to a bowl of cold endive, refreshing and relieving fatigue and making people feel happy. The emerald green color, the crisp texture, and the unique taste are all unforgettable. Cold salad endive is not only a delicacy, but also a kind of enjoyment of life, a kind of awe and gratitude to nature.
When you see endive in the field, try to take it home and make this delicious salad with simple seasonings. Let its bitter taste bring a new experience to your taste buds and make your life more colorful because of this food.
【Stirred bitter rice dish】
Ingredients: 500 grams of bitter endive, 2 garlic, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon salt, 1 tablespoon white sesame seeds, 1/2 tablespoon bell pepper powder, 2 tablespoons vinegar, 1 tablespoon sesame oil
Directions:
1. The bitter endive vegetables dug up now are all tender shoots and have more roots; first pick and wash the bitter endive; it is more water-intensive here, so it should be cleaned several times;
2. Blanch the bitter endives in a pot under water, the specific time depends on the freshness and tenderness of the vegetables, the more tender the shorter the time, like me, there are more roots, blanching for a while, you can easily pinch it with your fingernails;
3. Mix the sauce again: add minced garlic, white sesame seeds and bell pepper powder to the bowl, and if you like spicy food, you can put chili powder and pour a spoonful of hot oil;
4、加入生抽、米醋、蚝油、盐、搅匀，最后加点凉开水稀释一下；有香油或者麻油的可以加一勺；
5. Pour it into a bowl of endive and mix evenly;
6. The very refreshing cold salad endive is complete. You can eat it with steamed buns or dough cakes, and it's super delicious!
7. Endive, also known as koji hemp cabbage, has many names, and we start eating it in mid-April. In fact, there are two kinds of endive, one is the ordinary endive, we also call the sweet endive, which is more bitter than the other, in fact, it is more bitter, and the other is more bitter, called endive, the general sprouts are the best time to eat, and they can no longer eat after they get old, and they will generally feed the chickens, ducks, and geese at home. But this more bitter effect is better, and it is also very tasty to eat at the budding stage. 苦苣菜营养丰富，清热解毒，是去火很厉害的一种野菜，也是药食两用的一种野菜，这个季节可以多吃一些！
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