Introduction: It's time to eat this wild vegetable now, the first stubble race ginseng, which is more fragrant than shepherd's cabbage, and often eats more on the fire~
"Spring everywhere charming eyes", February day willow drunk spring smoke, March three to the mountain grass is long, the most beautiful is the day of April in the world, a river spring water green as blue, spring people can not sleep, in this beautiful season, people are most suitable to walk into nature, listen to the wonderful sound of nature, taste the delicious wild vegetables gifted by nature.
When it comes to spring wild vegetables, it is really countless, what shepherd's cabbage, bitter herbs, mother-in-law, small root garlic, willow sprouts, willow sprouts, as well as white artemisia, toon, locust flower, tree spike and noodle vegetables, etc., among the many wild vegetables, my favorite is alfalfa vegetables, it is called the "king of pastures", and it is particularly nutritious, it is introduced from the Western Regions in the Western Han Dynasty, the calcium content is higher than milk, although alfalfa vegetables can be seen almost all year round, but the alfalfa vegetables in spring are the best.
According to the "Compendium of Materia Medica", it is recorded: "Alfalfa, sweet and slightly cold, enters the lungs and stomach two bows. At the same time, it is also rich in protein, minerals, plant fiber, calcium, iron and other nutrients, in addition, the vitamin K content in alfalfa vegetables is also relatively high in green leafy vegetables, and the content of vitamin A is almost the same as the content of carrots, and the nutrition is very comprehensive and balanced.
The alfalfa vegetable we often eat is alfalfa, its young shoots are particularly tender and delicious, and it likes to grow in places with plenty of water such as rivers and tidal flats. Alfalfa dishes are also eaten in a variety of ways, you can make stuffed dumplings, you can also cold dressing, you can also make pancakes or soup, how to eat it is delicious, today I will share the practice of alfalfa dumplings.
【苜蓿菜馅饺子】:
1. To prepare alfalfa, remove the old leaves and old stems that cannot be bitten, rinse them with running water first, and then soak them in light salted water for 20 minutes, the purpose is to disinfect and sterilize;
2. Take a piece of pork belly and chop it into a meat filling, then add chopped green onions, minced ginger, peppercorns, light soy sauce, oyster sauce, chicken essence, wash your hands, grasp and mix evenly, then knock in an egg, and then stir and marinate in one direction for 30 minutes to taste.
3. The marinated meat filling should start to beat into the pepper water, the usual ratio is: about 120 grams of pepper water is added to a pound of pork, stir while adding water, until the meat filling absorbs all the pepper water, stir until the meat filling has resistance, then pour in the alfalfa vegetables, and then add 2 spoons of boiling hot oil, appropriate amount of salt and sesame oil to taste, and stir well.
Spring food spring flavor, just eat this wild vegetable, it is alfalfa vegetables, hidden around the "natural penicillin", the first stubble race ginseng is more fragrant than shepherd's cabbage, more "material" than bitter vegetables, you should eat more in the spring! Have you ever eaten this kind of wild vegetables? I am Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to the foodie Fengzi!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~