Introduction: In summer, many people only eat stems in this dish, in fact, the leaves are also treasures, delicious and not hot, and the dumplings are especially fresh!
"The most beautiful but early summer, the most memorable Jiangnan", experienced the spring breeze, came to the summer sun, summer not only has the same color of mountains and rivers, lush vegetation, flowers all over the field, the sun is like fire, but also has a variety of fresh vegetables and melons and fruits, so that you have a full appetite. Friends who know how to maintain health know that only summer can make you eat safe vegetables and fruits all year round, because there is no need to ripen in summer, and all the beauty is natural.
In summer, I have to visit the vegetable market every morning, the purpose is to eat fresh vegetables every day, among the many vegetables, green leafy vegetables are a highlight, small rape, celery, lettuce, spinach are watery, green, particularly eye-catching, and in the lettuce stall, directly remove the leaves, only weigh the weight of the stem, see the emerald green leaves are ruined in vain, really distressed.
Many people don't know, in fact, lettuce leaves are treasures, it is the same as lettuce stems, rich in protein, minerals, carotene and vitamins B and C, etc., and lettuce leaves have a higher calcium content than milk, the calcium content per 100 grams of leaves is 193 mg, and the stem is almost none, so it is also called the "natural calcium tablet" in the ground.
It can be seen that lettuce leaves are a very valuable and unique ingredient, and don't waste them when you eat lettuce again! Moreover, there are many ways to make lettuce leaves, you can mix them cold, you can scramble eggs, you can steam them, how to eat them are very delicious and nutritious, and my family is used to wrapping dumplings with lettuce leaves, which are not only delicious, but also nutritious and healthy, you can taste the fragrance of lettuce leaves in every bite, come and take a look.
【莴笋叶子饺子】:
1. Soak the young lettuce leaves in light salt water for 10 minutes for the purpose of disinfection and sterilization, and then rinse them several times with flowing water, control the moisture and chop it finely for later use.
2. Fresh pork minced into meat filling, it is generally recommended to choose pork belly, because green vegetables like big oil, the next task is to adjust the meat filling: add a spoonful of salt, a spoonful of oyster sauce, an appropriate amount of pepper and light soy sauce to the minced meat, then add chopped green onion and minced ginger, and then beat an egg, and then stir continuously in one direction, fully stir the meat filling until it is strong, and then put it in the refrigerator to marinate for 15 minutes. The meat filling made in this way is tender and juicy, fragrant but not greasy, whether it is used to make dumplings or buns, it is particularly fragrant and delicious!
3. Pour lettuce leaves into the processed meat filling, then add two spoons of cooking oil, stir well to lock the water in the lettuce leaves, then add a little salt to taste, and stir well.
In summer, many people only eat the stems of this dish, but in fact, the leaves are the treasure, and they are not hot, and the dumplings are especially fresh! It's lettuce, have you ever eaten lettuce leaves? If you have any ways to eat, you can leave a message in the comment area. 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~