Yuqian, the name sounds like a synonym for wealth in ancient times, but in fact, it is a delicacy with Yuqian as the main character. Today, we're going to take a look at how this underrated little guy is making a big splash at the dinner table.
Yuqian is not a tall ingredient, but its charm lies in its variability. Before cooking, we have to give Yu money"spa": Soak in water, slice and set ready. In this way, the elm money becomes more tender and juicy.
First of all, beat a few eggs, add an appropriate amount of salt and starch, then add the elm money silk and stir well. Then, rub a thin layer of oil on the pan, pour the mixture, spread it into an omelet, roll it up, and the aroma is overflowing.
Shred the lean meat, cut the elm into sections, and shred the fungus. After the oil is hot, fry the shredded meat until it changes color, then add the elm money and fungus, stir-fry well, and add some soy sauce before cooking, which has a good color, flavor and flavor.
Put the chicken, elm money, and ginger slices together in a pot and add water. Simmer over low heat until the chicken is cooked and the soup is rich, which is definitely an appetizer.
Wrap the elm money slices in a sushi roll, add sashimi or charcuterie, one bite at a time, fresh and delicious.
Mix elm shreds with colorful vegetables, sprinkle with peanuts or walnuts, and drizzle with salad dressing for a crisp and savory taste.
Yuqian was originally such an inconspicuous wild vegetable, but with clever matching, it can be transformed into a delicious dish. On the tip of our tongues, elm money is no longer just an ingredient, but also a feast of food. Give it a try and give Elm Money a chance to perform, and it may become your new favorite at the table.