In May, at the end of spring and the beginning of summer, the climate is pleasant, the breeze is blowing, and the sun is shining, which is a good time for outdoor outings and picnics. In May, it is not only the time when nature is revived, but also the season of food, because it is the season when the mulberry leaves are delicious.
Mulberry leaves, often known as "the first fresh on the tree", are highly regarded for their nutritious and nourishing effects. Mulberry leaves contain nutrients such as vitamins, minerals and plant proteins, which are beneficial to human health. In May, the freshness and nutritional value of mulberry leaves reach their peak.
Mulberry leaves, a plant with rich nutritional value, are in full bloom especially in May. It is rich in vitamins, minerals and fiber, and has the effects of clearing heat and detoxifying, clearing the liver and eyes, evacuating wind and heat, moistening the lungs and relieving cough, etc., and is known as "natural medicinal materials". In this season of mulberry leaves, people will always find ways to cook them into a variety of delicacies, the most classic of which are mulberry leaf jelly and mulberry leaf pork stuffed dumplings. First of all, let's learn the detailed recipe for making mulberry leaf jelly.
Recommended Recipe: [Mulberry Leaf Jelly]
Ingredients: mulberry leaves, starch, water, garlic, millet spicy, light soy sauce, salt, sesame oil, edible oil
Steps:
1. Wash and chop the mulberry leaves, put them in a food processor, add an appropriate amount of water, and grind them into mulberry leaf juice.
2. Take a basin, add an appropriate amount of starch and water, stir well, pour it into the pot, and cook over high heat. When the water is boiling, pour in the mulberry leaf juice, stir while cooking, and turn off the heat after boiling until it is bubbly.
3. Pour the boiled mulberry leaf jelly into the mold, let it cool naturally until it condenses, take it out, cut it into long strips, and put it in a basin. Pour in the juice stirred with garlic, millet spicy, light soy sauce, salt and sesame oil, stir evenly, and serve.
This dish is fragrant and refreshing, tender in the mouth, and rich in nutrients, making it the best choice for cooling off in summer.
Recommended Recipe 2: [Mulberry Leaf Pork Stuffed Dumplings]
Ingredients: mulberry leaves, minced pork, flour, green onion, ginger, salt, light soy sauce, sesame oil, cooking oil
Here's how:
1. Wash the mulberry leaves, add water to the pot and boil, put in the mulberry leaves, blanch for half a minute, then put them into cold water to cool, squeeze out the water, and chop them for later use.
2. Chop the pork into a filling, put the pork filling into a container, add an appropriate amount of salt, light soy sauce and sesame oil, stir well, marinate for 15 minutes, and make the pork filling flavorful.
3. To make dumplings: Add flour to the basin, add a little water, stir until a small amount of dry flour remains, knead into a dough, seal, and let rise for 20 minutes. Then take out the dough, roll it into long strips, cut it into small pieces, and roll it out into a thin crust. Take an appropriate amount of filling and wrap it into the dumpling skin, pinch and seal it tightly to prevent the dumplings from revealing the filling, and wrap them into your favorite shape.
4. Add water to the pot and bring to a boil, put the wrapped dumplings into the pot, boil over high heat, add half a bowl of water, and continue to cook until the dumplings float up, then you can remove them.
This dumpling is delicious, the filling is tender and juicy, and the fragrance of mulberry leaves blends perfectly with the freshness of pork, making it a great choice for family dinners.
In May, the toon stands aside, and the mulberry leaves are the "first freshest on the tree". Mulberry leaves are not only tender and delicious, but also nutritious, with a variety of ways to prepare, bringing people more food choices. This May, why not try a meal made with mulberry leaves, and try it while being healthy!
[Personal opinion, for reference only!This article is original by "Xiu Chef Niang", the article and pictures are copyrighted, without permission, please do not plagiarize, delete, steal, infringement must be investigated!]