There are some ingredients, will be at any time time passed, or be better substitutes slowly eliminated, in ancient times there were six grains "菰, rice, millet, wheat, 菽", it is said that the sativa because of a kind of infection called black powdery fungus, the mutation of non-knotted rice was eliminated, Du Fu also once praised the rice "slippery carving rice, fragrant smell of brocade soup", but even if it is a very delicious cereal, or withdrawn from the sequence of the main grain, it is really regrettable.
The stone cauliflower that I want to talk about today is also an ingredient that suddenly disappears when eating, or there are very few people who eat it. When I was a child living in the north, stone cauliflower is a very ordinary cold dish, but as long as you eat the table, this cold mixed stone cauliflower is a must, every household has a large plate of cold mixed stone cauliflower on the table, to be honest, this dish really has no taste, that is, the taste is crisp, plus the price at that time is also very low, it will be so popular, and later people eat less, may also be caused by its dull taste.
Stone broccoli looks peculiar, in case of heat will melt into gelatinous, many unknown people think it is edible glue, some people are also convinced, including my father, every time he eats this dish he is very disgusted, always say that this edible glue has something to eat! It is better to eat some radish nutrition, in fact, the nutrient content of stone cauliflower is not low, and it is not edible gum, it is known as "algae boutique" sea algae.
Stone cauliflower is also called dragon's whiskers, staghorn, grows on the rocks of the seabed, the stone cauliflower that has just been picked is black, it takes a long time to rinse and expose to the sun to become the white transparent form we eat, and algae plants, stone cauliflower is unusually rich in vitamins, minerals and algal protein, can improve immunity, low-fat blood pressure, nourishing yin and fire, purely from the perspective of nutrients, it is really more nourishing than meat! In the hot summer, you can eat more, a traditional practice to share with everyone.
Ingredients: half a pair of dried stone cauliflower, a handful of celery, half a bowl of peanuts
Ingredients: 1 spoon of hoisin sauce, 1 spoon of sweet noodle sauce, 1 spoon of light soy sauce, 1 spoon of balsamic vinegar, 1/2 tablespoon of sesame oil, salt to taste
The first step: stone broccoli bubble hair need to be soaked with cool water, do not use hot water to soak, otherwise it will be sticky and melted, the stone cauliflower after the foam will become very large, after 1 hour of soaking, a small handful can be soaked a lot, translucent on the bubble.
Step 2: Put the peanuts in a pot and cook for later, cut the celery into sections and blanch the water for later.
Step 3: Add a spoonful of seafood sauce and sweet noodle sauce to the soaked stone cauliflower, then add a spoonful of light soy sauce, a spoonful of balsamic vinegar, half a spoon of sesame oil and an appropriate amount of salt and stir well.
Step 4: Finally, pour in the celery and peanuts and mix well. Such a nostalgic cold mixed stone cauliflower is ready.
Shandong, Henan and other places used to be particularly popular this dish, really from snacks to large, now sell less and less, a few days ago in the supermarket encountered, it actually cost 10 yuan a or two, but fortunately after the bubble will become a lot, stone cauliflower refreshing and delicious, eat crunchy, all kinds of nutrient content is not low, no matter how expensive to eat a little.
1, stone broccoli can not be soaked with hot water, will be sticky and melted.
2, cold mix stone cauliflower need to use the sauce, because the stone cauliflower texture is tight, not easy to taste, with the sauce is easier to hang on the seasoning, if only with raw soy sauce seasoning, the taste of stone cauliflower will be very light. Ingredients can also be used cucumber, carrot and other combinations.
#Explore freshness with Chen Kun ##夏日美食季 #
Limited cooking skills, for reference only, eat fun, see you tomorrow.
Original graphics, plagiarism must be investigated! I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking, and having fun, updating recipes and food anecdotes every day, following me, and sharing the world with you.