Introduction: It's the right time to eat it now, fresh and nutritious, detoxification and dampness, the countryside is everywhere, steamed and steamed!
"The most beautiful is early summer, and the most memorable is Jiangnan." May is this feeling, a faint wind, a faint cloud, a faint mood, everything is flat, this seems to be the ultimate of life, the branches are full of spring, the heart of the sky is full, gorgeous to the extreme, return to the flat. In this plainness, we can enjoy the gifts of nature and satisfy our appetites.
I tried the shepherd's cabbage and bitter herbs in March, the toon and artemisia in April, and the first fresh in May was none other than it, that is, gray cabbage. Hearing this name, rural people are no strangers, in the past it was the main raw material for feeding pigs, but now it has become a fragrant dumpling on the table. Gray cabbage is also called "gray cabbage", "Hui cabbage", "gray strip", it generally grows in the field, the vitality is extremely tenacious, even if it does not rain for a month, it will not die, and it will generally be used as a weed to get rid of.
It is such a weed, for foodies, but it has become a baby, it contains a very high calcium content, every 100 grams of sprouts contain up to 209 mg of calcium, in addition, it is also rich in protein, crude fiber, carotene, vitamin C and other vitamins and mineral elements, has the effect of preventing anemia, promoting development and insecticidal and itching, detoxification and swelling, dilution and dampness.
The sprouts of gray gray cabbage can be eaten, but the edible time is short, you must cherish it when you meet it, you have to wait for a year if you miss it, and the cooking methods are also varied, you can eat it cold, you can eat it fried, you can make soup to eat, you can also wrap buns, and the most common way to eat in my house is to eat steaming, it is really very delicious and refreshing, and I will share the delicious practice of gray gray cabbage below.
【Steamed ash cabbage】
1. Whether you buy or pick gray gray cabbage, try to choose a little tender, the old gray gray cabbage has a bad taste, and then remove the weeds and dead leaves inside, soak it in light salt water for 30 minutes, the purpose is to disinfect, sterilize and remove insect eggs, and then rinse it several times with running water.
2. Add water to the pot, add a spoonful of salt to increase the bottom flavor after the water boils, add a few drops of cooking oil, you can make the gray gray cabbage more green after blanching, blanch the gray cabbage for 1~2 minutes, the purpose is to remove the bitter and astringent taste of the gray cabbage, so that the taste will be better, and then control the water and take it out, add a spoonful of salt and an appropriate amount of pepper, stir evenly and marinate for about 10 minutes to make it fully flavored.
3. Prepare the sauce: Add an appropriate amount of minced garlic to the bowl, then add an appropriate amount of salt, sugar, oyster sauce, light soy sauce and rice vinegar, stir well, and the bowl juice will be adjusted.
4. Pour flour and corn flour into the pickled gray cabbage in a ratio of 1:1, stir while pouring until each piece of gray cabbage is evenly coated with flour, and finally shake it again, shake off the excess flour, do not add too much flour, and prevent it from sticking together when steaming. When adding cornmeal to the gray cabbage, the nutrition and taste will be richer.
5. Take the steamer, put it in a wet cage cloth and boil over high heat, so that it is not sticky when steaming the gray cabbage, then pour in the gray cabbage that is shaken, steam it for about 5 minutes on high heat, take it out, and after cooling, you can start eating it with the sauce, which is delicious and delicious!
Shepherd's cabbage and artemisia stand aside! It is the first fresh in May, that is, the common gray cabbage in the countryside, which was generally used to feed pigs in the past, but now it has become a baby, with extremely high nutrition, and the countryside is everywhere, steaming the most fragrant! I'm 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~