Don't miss the reed in the spring, with its own fragrance, calcium high nutrition is good, simple fried delicious and refreshing
There is a folk saying, "February reed, March artemisia, April and May when firewood is burned", here refers to the reed, Yangchun March is the February of the lunar calendar, it is the most tender and fragrant time of the reed, friends who want to taste the fresh must not miss the best time.
At a cursory glance, Artemisia reed and Artemisia annua are very similar, in fact, their plant classification is different, although they all belong to the Asteraceae family, Artemisia annua is a one- and two-year-old herbaceous plant, its varieties are distinguished by leaf size, there are small-leaf Artemisia annua and artemisia large-leaf Artemisia annua, and Artemisia annua is a perennial herb of the Asteraceae family, its varieties are classified according to the color of its young stems, there are white reeds, artemisia annua, red reeds, etc., we usually commonly refer to Artemisia annua, which is a treasure in artemisia reeds.
Artemisia reed is a umami taste in the spring of our Jiangnan, it comes with a rich fragrance, eat its stem, March of the reed is the most tender, eat fragrant and delicious, crisp and tender, very little fiber, artemisia reed not only good taste, nutrition is also very rich, it contains rich protein, vitamins, carotene, especially calcium content is very high, each 100 grams of young stem contains 730 grams, 7 times higher than the calcium content of milk, is a veritable high calcium dish. Artemisia reed is a medicinal and food homologous plant, which can not only be used as a dish, but also has a high medicinal health value, and has the effect of clearing heat and cough, anti-inflammatory and anti-hepatitis.
Because the season of Artemisia reed is very strong, coupled with nutrition and taste makes its price has been very high, in our place, generally have to sell more than a dozen dollars a pound, yesterday went to the supermarket just in time to do activities, of course, will not miss, bought a pound home.
The way to eat reed is simple and diverse, a simple stir-fry, you can stimulate the fragrance of reed, eat a bite, between the lips and teeth have a faint fragrance of reed. Can also be fried with other ingredients such as dried meat, bacon, shredded meat, etc., stir-fried, stir-fry a few times immediately out of the pot, bite up crisp and raw, refreshing and delicious, of course, the method is also very simple, let's take a look at it!
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【Ingredients】: 400 grams of reed, 150 grams of pork, a little salt, 1 spoonful of light soy sauce, cooking wine to taste, a little corn starch, a little oil, 1 clove of garlic
【Directions】:1, Prepare the ingredients, 400 grams of reed, 150 grams of pork. Meat can also be exchanged for beef or chicken.
2: Clean and cut the pork into fine pieces, add a little cooking wine, 1 pinch of salt and a little corn starch and marinate for 10 minutes.
3, reed eats the tender stem, the leaves have been removed, go home as long as the old part of the root is removed, washed and cut into small pieces.
4: Pour the right amount of oil into the pot, add minced garlic and sauté to bring out the aroma, then add the marinated shredded meat.
5: Use a spatula to spread out the shredded meat, stir-fry until the shredded meat changes color, and put the small cut reed into the pot.
6: Stir-fry together and add a little salt and 1 spoonful of raw soy sauce to taste.
7: Stir-fry evenly over high heat until the reed changes color and water seeps out.
8, fried finished products, with the unique fragrance of artemisia annua, refreshing and crisp, tender and tender meat, nutritious and delicious.
【Tips】:
1, shredded meat marinated in advance with a little salt, cooking wine and water starch marinating can make the meat more tender and flavorful.
2, this dish should be fried on high heat, the stem of the reed is very tender and does not need to be fried for a long time, and the color can be turned off.
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