Grass stone silkworm is a more common wild vegetable in the north, for the lip family, water sustenance, perennial herb, because of its underground stem shaped like silkworm pupae or screw, also known as screw vegetable, pagoda vegetable, manna, ground yak, silkworm and so on. There are also some places that call it native ginseng. Native to North China, it is generally cultivated throughout the country. The creeping stems underground, when ripe, swell into spiral-shaped fleshy tubers at the tip, which is the pagoda dish we often eat. If the farmer wants to stew soup, he will generally dig its rhizome in the field, and its rhizome is shaped like a silkworm pupa or a screw, which is a must for stewing soup!
In the countryside, if you dig up the fluffy sand during the autumn harvest season, you will find that there are many roots and whiskers under its main stem, and almost every root whisker has a white silkworm baby hanging from the top, which is very comfortable. After digging out, it is cleaned and can be eaten fresh, can also be used directly to make dishes, can also be blanched in boiling water and then mixed coldly, and can also be pickled into a variety of pickles to eat. However, Xiaobian's favorite is to use it to stew soup, which is very delicious.
In the "Compendium of Materia Medica", it is recorded that "its stem is beaded like an old silkworm, which can be used as a vegetable as a medicine and can also be filled with fruit." Grass stone silkworm taste sweet flat, non-toxic, return to the lungs, spleen meridians. Available all year round. After harvesting, remove the leaves and roots, dry or fresh. It has the effect of dispelling wind and dehumidification, clearing heat and detoxification. It can treat kidney deficiency and low back pain, lymph node, tuberculosis hemoptysis, asthma, lung deficiency cough and other diseases. Grass stone silkworm taste sweet and delicious, beautiful shape, crisp and tender texture, is a good raw material for making kimchi. Pickled grass and stone silkworms are very delicious, the taste is refreshing, as crisp as fruit, drinking porridge or eating as a cold dish is the most delicious.
Its rhizomes are crisp and tender and fiber-free, sweet and refreshing to eat. It can be directly fried, pickled, stewed and so on. However, Xiaobian likes to use it to stew soup the most. Let's take a look at the preparation of grass stone silkworm ginseng quail soup!
Ingredients: 200 grams of grass stone silkworm, 1 ginseng, 2 quails, ginger to taste, orange peel to taste, rice wine to taste, salt to taste.
method:
1, add the quail to the appropriate amount of ginger slices, and the appropriate amount of water, boil the water together, can effectively remove the bloody taste. Fish out the quail, flush off the surface foam, and set aside. Wash and soak the grass silkworm, ginseng and tangerine peel, and wash the ginger and slice it for later.
2: Bring grass silkworms, ginseng, quail, tangerine peel and ginger slices together with enough water to boil. The water for the soup should be added at one time, and it is best not to add water in the middle.
3: After bringing to a boil over high heat, add an appropriate amount of rice wine and remove the tangerine peel. If the tangerine peel is left in the soup and boiled, it will slowly cook out the bitter taste, so after its unique taste is boiled, it will be fished out.
4: Then reduce heat and simmer for about 1 hour, before turning off the heat, add salt to taste.
Grass stone silkworm ginseng quail soup, is a relatively simple ingredient, simple method to moisturize the lungs and kidneys, nourish the yin and blood soup, healthy and delicious. Xiaobian especially likes this soup, which is delicious and very delicious. Grass stone silkworms are a must for stewing soup, very suitable for people to eat, both healthy and delicious. Friends, have you ever eaten the delicacy of grass and stone silkworms?