More than 2,000 years ago, in the Spring and Autumn Period, our ancestors praised a kind of wild vegetable in the Book of Songs, "who says that the tea is bitter, and its sweetness is like camelina grass", which is so delicious, it is said that "camellia."
When you pick the shepherd's cabbage home, you need to carefully select, select weeds, yellow leaves, and clean it, put it into the filling, cold dressing, hot stir-frying, boil porridge, and even make vegetable rolls, etc., all of which are delicious!
In addition to its high nutritional value, the unique and pleasant taste of shepherd's cabbage among wild vegetables, whether it is the feeling of chewing, the taste of swallowing, or the comfort after eating, it can almost rank first among wild vegetables. "The peach blossoms in the city are sad about the wind and rain, and the spring is in the creek head of the cauliflower", how to do the delicious shepherd's cabbage to the beginning of spring, I always feel that the shepherd's cabbage grows very literary, and it is also the "literary and artistic" characteristics of its own It germinates in the harsh winter, flourishes in early spring, is the messenger of spring, and the spring is a token of spring grass. You're not eating shepherd's cabbage, you're eating the whole spring! Let's share with you 8 kinds of home-cooked recipes of shepherd's cabbage, let's take a look.
Ingredients: Capsule, egg, light soy sauce 15 tablespoons, 1 tablespoon of sesame oil, a small amount of salt, a small amount of chicken essence.
Method: 1. Stir-fry the vegetables: pot under cold water, boil the water and remove it, squeeze out the water and chop it.
2. Stir the paste: Beat the eggs, add light soy sauce, sesame oil, edible salt, and chicken essence and stir into a paste.
3. Fry into egg rolls: heat the pan until smoking, spread the paste into the pot in batches, fry one side and set the shape, turn it over and slightly yellow to roll it into an egg roll.
As the saying goes: on the third day of March every year, shepherd's cabbage is the elixir! It shows how nutritious the dish is.
Ingredients: flour, water, yeast, sugar, spinach, shepherd's cabbage, carrots, eggs, shrimp skin, thirteen spices, light soy sauce, oyster sauce, salt, chicken essence, cooking oil.
Method: 1. Put 5 grams of yeast, 1 spoon of sugar, and a bowl of warm water into a bowl of noodles and pour it many times, the softer the noodles, the better, and the proofing will be twice as large.
2. Spinach and pursed cabbage in water for 30 seconds, remove and put cold water to dry the water and chop, chop the carrots, scramble the eggs, 1 handful of shrimp skin, 1 spoon of thirteen spices, 2 spoons of light soy sauce, 2 spoons of oil, 2 spoons of salt, 1 spoon of chicken essence, 2 spoons of cooking oil, appropriate amount of sesame oil, stir well.
3. The proofed noodles do not need to be kneaded, directly elongated to make a small cake, first wrapped into a bun, and then buckled to the electric baking pan and pressed into a cake by hand. Fry until the color is out of the pot, the fillings inside are half-cooked after boiling water, don't fry for too long, the skin is thin and easy to paste.
Ingredients: 1 piece of tofu, shepherd's cabbage, carrots, shiitake mushrooms, spring bamboo shoots, ground beef.
Method: 1. Cut all the ingredients into small cubes. The ingredients can be changed to your liking, shiitake mushrooms can be replaced with black fungus, beef foam can be replaced with pork foam or chicken breast, anyway, as long as it is in season.
2. Add garlic to the pan, stir-fry and pour in the beef foam, there is no cooking wine to remove the fish, because I am afraid that the taste of cooking wine will cover the fragrance of this dish.
3. Add diced carrots and stir-fry the diced spring bamboo shoots.
4. Add diced shiitake mushrooms, continue to stir-fry evenly, add two spoons of umami soy sauce, and bring an appropriate amount of water to a boil.
5. Pour in the tofu and continue to roll for 5 minutes to make it flavorful.
6. Put in the shepherd's cabbage, finally hook in the thin thickener, sprinkle with some sesame oil, and the delicious shepherd's cabbage tofu soup is ready.
Ingredients: Capsule, egg.
Method: 1. Wash the shepherd's cabbage, remove the roots, and chop it.
2. Take 4 eggs and stir well, put the eggs and shepherd's cabbage in a bowl and stir well.
3. Heat the pan with cold oil, add salt, five-spice powder, stir evenly, pour in the mixture of eggs and shepherd's cabbage in hot oil, fry until it is set, then scatter the eggs, stir-fry a few times, and the fragrant scrambled eggs with shepherd's cabbage will come out of the pot.
Ingredients: Capsule, minced meat, eggs, water-milled glutinous rice flour, cooking wine, light soy sauce, salt.
Method: 1. Wash the shepherd's cabbage, blanch it in boiling water, drain it in cold water and cut it into minced pieces, wrap it in a cloth and squeeze out the water for later use.
2. Pour minced meat, cooking wine, eggs, salt, and a small amount of light soy sauce into the minced shepherd's cabbage, stir well, and add some sesame oil depending on your preference.
3. Take a small amount of water to grind glutinous rice flour and add boiling water, knead two small dumplings, boil a pot of water, put the small dumplings in hot water and blanch them for half a minute.
4. Pour the blanched dumplings into the raw water mill glutinous rice flour, stir while adding boiling water, and knead them into a ball, this process is a bit hot, you can use chopsticks or rice spoons and other tools.
5. Wrap the adjusted filling into the kneaded dough, if you want to look better, you can divide the dough evenly first, and if you are troublesome, you can wrap it at will, and eat it yourself anyway.
6. Boil the wrapped glutinous rice balls in a pot under water, wait for them to float up, add a small amount of cold water, and go back and forth about three times before eating.
Ingredients: Capsule, minced pork belly, ginger, egg, dried fragrant, spring roll skin.
Method: 1. Clean the shepherd's cabbage, put water in the pot, put a spoonful of cooking oil and a little salt, put the shepherd's cabbage after the water boils, take out the cold water when the shepherd's cabbage changes color, squeeze out the water and chop it down. Finely chop the dried fragrant and set aside.
2. Put a little ginger into the meat and chop it into minced meat, then put the shepherd's cabbage and fragrant dried powder, then add an egg, cooking wine, light soy sauce, oyster sauce, chicken essence, pepper, appropriate amount of salt and sugar, and stir well in one direction.
3. Put an appropriate amount of shepherd's cabbage filling in the spring roll wrapper, and then wrap it up. Put oil in the pot, put the spring rolls in the hot temperature of the oil, fry them until golden brown, and fry them again when the oil temperature rises.
Ingredients: Fresh capsule, shrimp, pasta, chopped garlic.
Method: 1. Blanch the shepherd's cabbage: the water is open, blanch for 30s, take out the cold water, then hold the water, chop it, and set aside.
2. Boiled shrimp: Boil water, put green onion and ginger, open the shrimp in water, put cooking wine, cook until the shrimp completely change color, remove it, cut into small slices for later use.
3. Cook the pasta first
4. Stir-fry: 1 teaspoon of olive oil to fry garlic slices, then put shrimp and stir-fry a few times, add capsule, 1g salt and stir-fry a few times, put the boiled pasta and mix evenly, and finish. The original color is the original fragrance, and the fragrance is a favorite taste.
Don't steam it out too wet, the taste is not good enough if there is more water, so it is good to leave the surface moisture on the purse, the flour hangs on the leaves and is white, it doesn't matter if there is more flour, sprinkle it on it when the flour is steamed.
Ingredients: Capsule, flour, chicken essence, chili pepper, cooking oil, salt.
Method: 1. Wash the pursed cabbage, control the excess water, the water will not drip down, and leave the surface moisture.
2. Put the shepherd's cabbage into a pot and sprinkle in flour, the celery leaves need to be evenly hung with flour, and it is normal to have excess dry flour in the basin.
3. After the flour is sprinkled, sprinkle in some edible salt according to the taste (you can put it again when the salt is out of the pot, so don't put it salty at this time) and chicken essence, and then gently grasp it evenly, and if you like to eat spicy, you can sprinkle some chili powder.
4. Steaming in a pot of boiling water, to spread a cage cloth, pour the excess dry flour on the shepherd's cabbage, steam it for five or six minutes, put in the cooking oil, gently turn it evenly with chopsticks, and then continue to steam it (remember not to drop water in the shepherd's cabbage when lifting the lid).
5. Try it after it comes out of the pot, you can add it if you don't think the salt is enough, it's really delicious, a bowl of vegetable starch is solved, hungry and nutritious, and it's super good with beef sauce or something.
Hello everyone, this is Su Yao's food, maintain the love and enthusiasm for life, it is steaming every day, you have to eat delicious things in your stomach, and lovely people have to put it in your heart. Have you all learned the food practices shared above, and try to make them at home after learning it! Welcome to like, follow, ** and favorite, thank you for your support! See you next time!