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Spring wild vegetable race gold, delicious and healthy.
As a wild vegetable, houttuynia cordata is eaten cold in most places, while in Qidong, Hunan, people like to use it to make rice dumplings.
For many Qidong people, houttuynia cordata is not only a delicacy, but also a familiar rustic taste.
Today's protagonist is Houttuynia cordata. As a wild vegetable, houttuynia cordata is eaten cold in most places, while in Qidong, Hunan, people like to use it to make rice dumplings.
Houttuynia cordata is named after the fishy smell of fish, the scientific name is folded ear grass, bracken, with heat clearing, anti-inflammatory, antiviral effect. As early as 2,000 years ago, China used houttuynia as a wild vegetable to accompany food. Legend has it that in the Spring and Autumn Period, when the King of Yue was practicing his salary and practicing inspiration, he led the people to choose a dish and eat it to fill the famine.
Early in the morning, Sister Zhang of Hongqiao Street in Qidong County collected a basket of fresh houttuynia from the countryside and prepared to make houttuynia cordata. Sister Zhang first washed, chopped and mashed the houttuynia cordata, then added flour and glutinous rice flour in a 1:3 ratio, then added an appropriate amount of sugar and mixed well, kneaded into a ball, and then used a mold to press into a beautiful small cake, steamed in the pot. After about a quarter of an hour of steaming, a plate of hot houttuynia cordata was served. The freshly cooked houttuynia cordata is sweet and sweet, soft and delicious, and the fishy taste is not as strong as the cold mix. Zhang Dajie said that for many Qidong people, houttuynia cordata is not only a delicacy, but also a familiar taste of the countryside. (Correspondent Hu Chunlei Red Network Moment Reporter Jiang Shan)