Plantain is a treasure, and many people don't know what it is for

Hello everyone and welcome to Gourmet Food.

April spring flowers, is the growth period of all kinds of wild vegetables, in the field, or in the forest everywhere, so many people like to go to the suburbs on the weekend to dig some wild vegetables to try fresh, and at this time plantain is the most tender and freshest, plantain is also called wheel grass, pig ear grass, the taste is slightly sweet, fresh and delicious, it can be said that it is one of the few delicious vegetables in the wild vegetables.

It is not as sour as purslane, not as bitter as willow buds, and not as sticky as fungus vegetables, which can not only be eaten raw with dipping sauce, but also blanched and cold, made stuffing, or boiled porridge and soup, no matter how you do it, it is delicious. And it can not only be eaten as a vegetable, but also used as medicine to cook tea after drying.

So today, I will use plantain to share with you a healthy food that my 90-year-old grandfather next door often eats, and the main material is the fresh plantain we dig in the suburbs on Saturday.

Plantain is rich in vitamins A, C, E, as well as potassium, calcium, magnesium, iron, zinc and other essential minerals. Dietary fiber is also one of the highlights of plantain. In addition, the flavonoids in plantain have antioxidant, anti-inflammatory, and antibacterial properties, which help to enhance immunity.

Moreover, in the field of traditional Chinese medicine, plantain is also a widely used Chinese medicinal material. Not only clearing heat and detoxifying, but also in the case of cough and phlegm, plantain can also play a certain role.

When we see plantain in the wild, we must also learn to distinguish it, and high-quality plantain leaves should be intact, bright green and shiny in color, without obvious wormholes, damage or yellowing. Fresh plantain will have a fresh, natural grass scent, and if there is a pungent odor, it is likely that it is no longer fresh or contaminated. When touched by hand, the leaves are soft and elastic, rather than shriveled, brittle, or soft, so that the plantain is fresh enough. Plantain with strong rhizomes and no signs of decay and insect infestation indicates good growth and guaranteed quality.

Be sure to clean the plantain, prepare a basin of lightly salted water, and soak the picked plantain in it for 10-15 minutes. The osmotic pressure of the salt water allows the eggs and impurities attached to the plantain to automatically fall off and soak it out.

After that, prepare a basin of water, add 1-2 grams of baking soda to the water, stir well to make baking soda. Put the plantain in baking soda water and scrub it gently, the baking soda can effectively decompose pesticide residues, and can also wash off dust and dirt, making the plantain safer and more hygienic.

In the final step, rinse the plantain thoroughly with running water, making sure there is no residual salt and baking soda, so that it can be eaten with confidence.

Plantain contains a certain amount of oxalic acid, which not only affects the taste of food, but also may combine with calcium in the human body to form calcium oxalate, increasing the risk of stones, and also stimulating the stomach. By blanching, most of the oxalic acid can be effectively removed, making the plantain healthier to eat.

During the blanching process, high temperature can kill some bacteria, parasites and eggs, greatly reducing the risk of contracting diseases after consumption, and ensuring our food safety.

After blanching, the plantain will have a brighter and more attractive color, and the taste will become softer, whether it is cold salad, stir-fried vegetables or boiled soup, it can bring a better eating experience.

Let's share with you a very healthy plantain tofu. Not only does it have a unique taste, but it also combines the nutrition of plantain with the tenderness of tofu!

Put 500 grams of soybeans into a large bowl, pour water over 5 cm of soybeans, and soak for 6-8 hours (in summer, the room temperature can be shortened to 4-6 hours, or put in the refrigerator to refrigerate and soak to prevent acidity). When the soybeans are completely expanded, the volume becomes about 2 times the original, and the epidermis is slightly wrinkled, and then it can be removed. Rinse the soybeans 2-3 times with running water, scrub off the surface impurities and bean skin, and drain for later use.

Put the soaked soybeans into the soymilk machine, add water according to 8-10 times the weight of the soybeans (such as 500 grams of soybeans and 4-5 liters of water), and select the "soymilk" mode; If you use a blender, you need to whip in batches, each time the soybeans to water ratio 1:10, whipped until fine and free of particles.

The soy milk beaten by the blender needs to be filtered with gauze 2-3 times. Spread the gauze on a strainer or colander, pour in the soy milk, squeeze the gauze to squeeze out all the soy milk, and the okara can be kept for other delicacies (such as okara cake).

Pour the raw soy milk into a large pot and heat it over medium heat while constantly stirring with a wooden spoon or silicone spatula to prevent the soy milk from sticking to the bottom. During the heating process, the soy milk will appear "false boiling" (a large amount of foam on the surface), so you need to continue stirring and simmer over low heat.

After the soy milk really boils, turn to low heat and cook for another 5-10 minutes to completely eliminate trypsin and other anti-nutritional factors in the soy milk. If foam occurs during cooking, use a spoon to skim it off.

Treat the plantain while boiling the soy milk, wash the plantain and blanch it in boiling water for 1-2 minutes to remove oxalic acid and bitterness. Immediately after removal, put it in cold water to cool to keep the leaves green. Drain the water, place the plantain on a cutting board and cut into 0.5-1 cm pieces for later use.

Boiled soy milk is cooled to 80-85°C (measure with a thermometer or drop a drop on your wrist to feel lukewarm and not hot). Add lactones, 2-3 grams of lactones per 500 grams of soybeans, also dissolve in warm water and pour in soy milk.

After pouring in the coagulant, stir gently 3-5 times, cover the pot and let it stand for 15-20 minutes. At this time, the soy milk will gradually solidify into a delicate tofu brain, and the surface is smooth and slightly trembling.

Remove the lid of the pot, sprinkle the chopped plantain evenly on the surface of the tofu brain, and gently stir with a spoon 1-2 times to allow the plantain and tofu brain to fully blend.

Spread the gauze in a tofu mold or lunch box, carefully pour in the mixed tofu brain, and wrap the corners with gauze. Place a flat plate on top of gauze and press a heavy object (e.g., a jug full of water, stones). The pressing time is adjusted according to preference, and the tofu tastes soft and tender in 30 minutes, which is suitable for cold dressing and soup; The texture of tofu is firm for 1 hour, suitable for frying, stir-frying, and frying. When pressing is complete, gently remove the gauze, place the tofu upside down on the cutting board, cut it into chunks and enjoy.

Tips for making it

1. Ingredient adjustment: The amount of plantain can be increased or decreased according to personal taste, and the fragrance of herbs can be added more; If the acceptance is low, it can be reduced to 1/5 of the amount of soy milk.

2. Coagulation skills: The dosage of coagulant needs to be accurate, too much will cause the tofu to be bitter and hard, and too little will not be formed. Beginners are advised to try a small amount before adjusting the scale.

3. Pressing tips: Avoid using too much force when pressing, and apply pressure in stages (such as pressing lightly for 10 minutes first, and then weighting) to let the water be discharged evenly.

4. Storage: Fresh tofu can be stored for 1-2 days when refrigerated; If you need to store it for a long time, you can cut it into pieces and freeze it, and thaw it before eating it for a more resilient taste.

A bowl of tofu with the fragrance of plantain is ready, whether it is served with soy sauce, green onion salad, or soup with vegetables and mushrooms.

If you pick a lot of plantain at one time, you can save it so that you can eat it in other seasons. Let's share with you how to save it.

1. Blanch: Divide the cleaned and blanched plantain into small portions according to the amount of each consumption. The advantage of this is that it is convenient to take each time and avoid repeated thawing affecting the quality.

2. Cryopreservation: Put the divided plantain into a fresh-keeping bag or crisper, squeeze out the air, seal it, and then put it in the freezer compartment of the refrigerator. This method can be stored for a longer period of time, and when you want to eat it, you can remove and thaw it, and still retain most of the nutrients and flavor of the plantain.

3. Dry storage: If you don't have a refrigerator, you can also choose the dry storage method. Dry the plantain in a well-ventilated, sunny place, or dry it at a low temperature, and when it is completely dry, put it in an airtight container and place it in a cool, dry place, so that it can also be stored for a while.

After learning about plantain, the next time you encounter it, don't miss it, what other plantain food practices do you know? Welcome friends to check in and leave a message in the comment area, today the practice of this plantain tofu will be shared with you here, friends who have learned, hurry up and collect and share it with your family to know, see you next time, bye-bye!

#春日生活打卡季#