Don't just eat shepherd's purse in spring, this wild vegetable is more fragrant than meat
Spring is here, the flowers are blooming, and the wild vegetables in the field are turning green. Wild vegetables in early spring are the best food that nature gives to human beings. Shepherd's purse, noodle dishes, purslane, mother-in-law, plantain and so on. Among them, shepherd's purse is widely liked by people because of its high nutritional value, various methods, fresh taste and medicinal value. Shepherd's purse scrambled eggs, shepherd's purse pork dumplings, cold shepherd's purse, shepherd's purse wontons, shepherd's purse buns, etc.
But today we are going to talk about noodle dishes. Its popularity is far less than that of shepherd's purse, but in Henan, almost every early spring, this dish will appear on people's tables. Moreover, the best way to eat this dish is not to fry it. , not boiled, but steamed. Steamed vegetables retain their nutritional value to the greatest extent possible.
The noodle dish tastes a bit astringent, and tastes best when it is the most tender at the beginning. It also has high medicinal value, the whole plant and the tender stems and leaves can be used as medicine, to moisten the lungs and relieve cough, stop bleeding and cool blood.
steamed noodle dish
Ingredients:
Noodles, Flour, Garlic, Salt, Oil, Soy Sauce
practice
Step 1: Cleaning
Remove the yellowed and rotten leaves from the noodle dish, wash it several times, and thoroughly wash the soil. The washed noodle dish must be watered, drained, and thoroughly dry the water on the leaf surface. The purpose of this is to prevent too much water, adding flour will be too thick and not tasty.
Step 2: Dry and mix noodles
Put the dried noodle dishes into a large pot, pour two tablespoons of cooking oil, and mix gently with your hands. Adding a little salt can make the color of the noodle dishes brighter, and during the steaming process, it can prevent the outflow of water, lock the moisture, make the noodle dishes more fluffy and soft, and prevent the noodle dishes from sticking into lumps.
Then add the flour in several batches so that each leaf is evenly coated with flour.
Step 3: Steam in a Pot
Put the flour-coated noodle dish into the steamer, remember: the water must be boiled before putting it, to prevent the steaming time for too long, and the water in the noodle dish will be separated out.
After the water is boiled and steamed for 15 seconds, turn off the heat and shake the noodles with your hands. The purpose of this step is to prevent the noodles from sticking together.
Continue to steam for about 5 minutes, then take it out of the pot, put it on a plate, and let it cool.
Step 4: Seasoning
Mash the garlic into garlic paste and add it to the steamed and cooled noodle dishes.
Heat the oil in a wok. When the oil is hot, pour the hot oil on the mashed garlic, and the aroma of the mashed garlic will be stimulated immediately.
Add a small amount of soy sauce and salt, stir well, and serve.
This steamed noodle dish is ready. The freshness and tenderness of the fresh grass, the softness and tenderness of the flour, coupled with the unique fragrance of the garlic paste, this is really an authentic farm food.
This method of steaming vegetables is not only suitable for noodle dishes, shepherd's purse, purslane, steamed shredded potatoes, steamed celery leaves, steamed acacia flowers, etc. that we usually eat. This method can also be used. The operation is simple and easy to use. If you like it, hurry up and act.