One clears heat, two relieves dampness, and three supplements calcium, which are on the market in large quantities, don't miss it when you encounter it, eat it early and benefit early.
Although the sunshine in early May is hot, sufficient sunlight is the key to the rapid growth of crops, so fresh vegetables and fruits are particularly abundant in summer.
Among the many vegetables in summer, wild vegetables have become a new favorite on people's tables with their unique flavor and nutritional value. Wild vegetables, once a lifesaver in the era of scarcity, have now become a new choice for people who pursue a healthy life. With people's attention to healthy diet, the nutritional value of wild vegetables has gradually been recognized and respected by people. Therefore, whether it is spring or summer, fresh wild vegetables always attract people's attention.
Among the many wild vegetables, "Sennaya Valley" is favored for its unique taste and rich nutrition. This wild vegetable grows almost everywhere in fields, gardens and near cottages. Fresh seedlings are not only delicious, but also highly nutritious. Its young stems and leaves are rich in protein, carbohydrates, calcium, phosphorus, carotene, vitamins and other nutrients, which can be used as vegetables to stir-fry and make soup, and its old stems can also be pickled and steamed.
In addition to the nutritional value, Qiancai Valley also has a certain medicinal value, it can clear heat, dampness, calcium supplementation, it can be said that the whole body is a treasure. As a result, Sensai Valley has not only become a frequent guest on the family table, but also gradually become a health specialty in many restaurants and hotels.
Sencai Valley can be cooked in a variety of ways, such as steaming steamed buns, making dumplings, or stir-frying, but the best expression of its flavor is cold salad. The simple preparation method and refreshing taste not only retain the original flavor of Sencai Valley, but also make this dish a delicacy on the summer table.
Stirring Senaya
First of all, choosing fresh Sencai Valley is the key to making cold Sencai Valley. Fresh Sencho Valley has green leaves, a tender texture, and is rich in vitamins and minerals. After washing the valley, it is blanched in boiling water, this step is to remove the oxalic acid in the valley, reduce the astringency, and also maintain the bright green color of the valley. The blanching time should not be too long, generally controlled to about one minute, in order to maintain the crisp and tender taste of Qiancai Valley.
After blanching, the grain is quickly soaked in cold water, which can be quickly cooled, preventing the grain from being overripe and soft, and maintaining its crisp and tender taste. Then, remove the thousand vegetable grains, drain the water, and cut them into palatable segments for later use.
Next, prepare the other ingredients. The vermicelli needs to be soaked in warm water in advance to soften, and then cut into length suitable for consumption. The egg skin is made by spreading the egg mixture into thin cakes and cutting them into thin strips. Crushed peanuts need to be stir-fried in advance to increase the aroma and taste of the dish. Cucumbers are thinly sliced to add a touch of freshness to the salad.
Put the chopped grains, vermicelli, egg skins, chopped peanuts and shredded cucumbers into a large bowl, and the next step is the seasoning part. According to personal taste, you can add an appropriate amount of salt, vinegar, chicken essence, sugar, minced garlic, sesame oil, chili oil and other condiments. The addition of condiments not only enhances the flavor of the dish, but also brings out the freshness of other ingredients.
Finally, mix all the ingredients and condiments thoroughly, so that every root of a thousand vegetable grains, every trace of vermicelli, and every piece of cucumber are coated with the aroma of condiments. After mixing, the cold salad Qiancai Gu has an attractive color and rich taste, not only the freshness of Qiancai Valley, but also the smoothness of vermicelli, the crispiness of egg skin and the crispiness of crushed peanuts, and the freshness of cucumbers adds a refreshing to this dish.
Cold salad is not only a dish with good color and flavor, but also a nutritious and healthy food. Not only can it provide a variety of vitamins and minerals that the body needs, but it can also help digestion and strengthen physical fitness. On a hot summer day, such a refreshing cold dish is undoubtedly the best choice to quench your thirst.
Baoko Senaya
And the housewives in the north prefer to make steamed buns with it, which not only tastes good, but also saves the trouble of stir-frying in summer. To prepare fresh millennia grains, you need to wash them, remove the roots, and blanch them in boiling water to remove oxalic acid and astringency. After blanching, the valley is quickly soaked in cold water to maintain its bright green color and crisp texture. After that, squeeze out the water and finely chop the grains for later use.
Once the carrots are washed, peel and cut into thin strips, then cut into small cubes. Shiitake mushrooms also need to be cleaned, the roots removed, and cut into small cubes. The aroma of shiitake mushrooms and the sweetness of carrots add rich layers to the bun filling.
Crack the eggs into a bowl, add a pinch of salt and beat with chopsticks. Then heat a little oil in a pan, pour in the egg mixture, quickly stir-fry until the eggs are solidified into small pieces, cool and cut into small cubes for later use.
Next, put the chopped chopped herbs, diced carrots, diced shiitake mushrooms, and diced eggs into a large bowl, add an appropriate amount of salt, pepper, sesame oil, and a little soy sauce to taste, and stir well to bring the flavors of various ingredients together.
Next is the dough and fermentation. Pour the flour into a large basin, add an appropriate amount of warm water and yeast powder, and knead into a smooth dough. The dough needs to rise in a warm place until it is twice as large. The fermented dough is taken out, kneaded and vented, then divided into small pieces and rolled into a thick middle and thin wrapper with thin edges. Take an appropriate amount of filling and place it in the center of the bun skin, knead the edge of the bun according to your preference, and make sure the bun is tightly sealed.
Finally, put the wrapped buns in a steamer and steam them over high heat for about 15-20 minutes, until the wrappers become fluffy and the filling is cooked through. After the steamed buns are removed, cool them slightly and enjoy. The fragrance is refreshing, light and greasy, two bites are one, and one meal is not enough to eat, it is too enjoyable.
Steamed eggs in the valley of a thousand vegetables
The elderly and children are more fond of steamed eggs made from Qiancai Valley, which is a simple, easy-to-make, nutritious home-cooked dish that washes fresh Qiancai Gu to remove roots and old leaves. Then blanch the millennia grain in boiling water for about 1-2 minutes to remove oxalic acid and astringency. After blanching, quickly remove the thousand vegetable grains and soak them in cold water to maintain their bright green color.
After that, squeeze out the blanched herbs and cut them into fine pieces for later use. Crack the eggs in a large bowl and beat well with chopsticks or whisks to evenly distribute. Add the chopped thousand vegetable grains to the beaten egg mixture and stir to combine. Depending on the amount of egg mixture, add 1.5 times the amount of warm water and continue to stir well. Adding warm water can make the egg custard more tender, but the water temperature should not exceed 50 degrees.
Pour the mixed mixture of Sennagu eggs into a heat-resistant container, cover with plastic wrap and prick a few small holes in the plastic wrap with a toothpick to allow steam to flow.
Place the container in a steamer and steam over high heat. The steaming time depends on the size and thickness of the container, and generally takes 10-15 minutes until the egg custard is solidified and the surface is smooth. Take out the steamed egg custard with a thousand vegetable grains, remove the plastic wrap, and add an appropriate amount of sesame oil and light soy sauce to taste according to personal taste. Once the custard has cooled slightly, it is ready to serve. Qiancai Valley egg custard is tender and soft, rich in nutrition, and suitable for all kinds of people to eat.
This kind of thousand vegetable grains are also cultivated in large quantities in the south, and there are different names, in the south this wild vegetable is called amaranth, and there are not only green varieties, but also red varieties. The reason why red amaranth is pink is because it is rich in anthocyanins. Anthocyanins are a natural pigment, and during cooking, the solubility of anthocyanins increases due to the increase in temperature, making amaranth more vibrant in color.
Red amaranth has a high content of anthocyanins, which not only give amaranth its bright color, but also have medicinal properties such as antioxidant, anti-inflammatory, and antibacterial. Amaranth is rich in nutrients such as vitamin C, calcium, and iron, making it a very healthy vegetable. When cooking red amaranth, it is also necessary to blanch it with boiling water first, which can not only remove some of the oxalic acid, but also maintain the color and nutrients of the amaranth.
Whether it is green or red, the nutritional value of Qiancai Valley is extremely high, and now this season is on the market in large quantities, friends encounter don't be soft, buy home stir-fry, cold dressing, soup, stuffing, no matter how you do it is super delicious.
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