As a full-time mother, I am immersed in the life of firewood, rice, oil and salt every day, taking care of the diet and daily life of my family. In the process, I discovered a special ingredient – the tree tree. Many people know that the fruit of the tree is sweet and even more delicious than watermelon. However, what most people don't know is that June is the time when the young leaves of the tree are fresh and delicious. Today, I'm going to share with you this wild vegetable, which is full of treasures, and how to use its young leaves to make a dish of steamed leaves.
1. Understand the tree
The tree is also known as the tree tree, the syrup tree, etc., is a common wild plant. Its fruit is sweet and juicy and is loved by people. However, not only is the fruit delicious, but its young leaves are also a nutritious ingredient. June is the peak season for the growth of young leaves of the tree, and the leaves at this time are fresh, green and full of natural fragrance.
Second, the nutritional value of the leaves
The leaves are rich in protein, vitamin C, calcium, iron and other nutrients. Compared to common vegetables, the nutritional value of the leaves is higher. It also has the effects of clearing heat and detoxifying, reducing swelling and relieving pain, and is a kind of wild vegetable for both medicine and food. In this health-conscious era, you might as well try this natural green ingredient to bring more nutrition and health to your family.
Steaming is a cooking method that preserves the original flavor of the ingredients and preserves the nutrients of the leaves to the greatest extent. Below, I will share with you the specific method of steaming leaves:
Ingredients: Fresh leaves: appropriate amount, cornmeal: appropriate amount, salt: a little, cooking oil: appropriate amount, minced garlic: appropriate amount (optional), light soy sauce: appropriate amount (optional)
Steps:
1. Picking and cleaning: In June, select fresh leaves for picking. When you get home, wash the leaves and drain them for later use.
2. Stir in the cornmeal: Sprinkle an appropriate amount of cornmeal on the leaves of the tree and gently mix it with your hands so that each leaf is evenly coated with a thin layer of cornmeal. This both adds to the taste and prevents the leaves from sticking together during the cooking process.
3. Preparation for steaming: Add water to the steamer and boil, and spread a layer of clean gauze or steamer paper on the steaming drawer. Spread the mixed cornmeal leaves on the steaming drawer, taking care not to stack them on top of each other so as not to affect the steaming effect.
4. Steaming process: Put the steaming drawer into the boiled steamer, cover the steamer lid, and steam for 10-15 minutes. The exact time depends on the power of the steamer and the thickness of the leaves.
5. Seasoning and plating: After steaming, take out the steamed leaves and put them on a plate. You can sprinkle with a pinch of salt, drizzle with some cooking oil, sprinkle with minced garlic (optional), and finally drizzle with light soy sauce (optional) and serve.
Tips:
- When picking leaves, choose leaves that are fresh and free of pests and diseases.
- The amount of cornmeal should be moderate, not too much, so as not to affect the taste.
- When steaming, pay attention to the heat and time to avoid oversteaming and causing the leaves to turn yellow and old.
- When seasoning, you can adjust it according to your personal taste, and you can also try other seasonings and condiments to enrich the taste.
June is the best time to enjoy its young leaves. By simply steaming, we can preserve the original flavor and nutrients of the leaves, and bring a healthy and delicious meal to the family. We hope you will try and enjoy this unique wild vegetable and enjoy the deliciousness and health that nature has given us!