Spring has arrived, and everything is revived! I want to have a strong body and rejuvenate in this wonderful season. Then listen to me share my tips on spring wellness! There is a classic proverb in the traditional health concept: "Eat vegetarian in spring, race over meat". Do you know? Eating some green vegetables in the spring can indeed bring a lot of benefits!
In particular, it can be said that shepherd's cabbage is the green treasure of spring. Rich in vitamins and fiber, it replenishes nutrients, promotes gastrointestinal health, detoxifies the body and boosts immunity. So, whether it's a cold salad, stir-fry, or soup, try incorporating tender and delicious shepherd's cabbage into your spring table! Let's share with you 6 delicious recipes for shepherd's cabbage, let's take a look.
This dish of scrambled sea rainbow with shepherd's cabbage and eggs is very suitable for children to eat in spring, it can be described as a large collection of delicacies and seafood, supplementing nutrition and calcium, eating more in spring, growing fast! With 3 ingredients, shepherd's cabbage, eggs and rainbow meat, Haihong is very fatty in spring, rich in various trace elements, eat more has the effect of replenishing deficiency and calcium.
Ingredients: 250 grams of shepherd's cabbage, 2 shallots, 3 eggs, a bowl of rainbow meat, a spoonful of salt, a spoonful of cooking wine, and a spoonful of light soy sauce.
Method: 1. Cook the rainbow and take the meat, and wash the pursed cabbage. Chop the shepherd's cabbage, add chopped green onion and beat in the eggs. Add salt and cooking wine and stir well.
2. Put oil in the pot, add chopped green onion and stir-fry until fragrant. Add the shepherd's cabbage and egg liquid and stir-fry over high heat. Finally, add the sea rainbow meat, a little light soy sauce and stir-fry evenly. Isn't it so easy? Let's do it for the kids.
Using morel mushrooms to make steamed dumplings with shepherd's cabbage is unexpectedly delicious.
Method: 1. Wash the morels (soak them in flour for a while to effectively absorb the impurities and dust of the morels), soak them in boiling water for about 1 hour, put the morels in and blanch them, remove them and chop them for later use.
2. Wash the shepherd's cabbage, control the dry water, chop it, beat 2 eggs into a bowl and stir evenly, put more oil in the pot (so that you don't need to put extra oil when mixing the stuffing for a while), and scramble the eggs (I like to stir the eggs with chopsticks when pouring them into the oil pot, so that it comes out is a little bit and not a lump, which is more suitable for filling).
3. Shredded cabbage, chopped with a knife, and used salt to kill the water (the taste of the shepherd's cabbage is more chai, and the filling can be combined with some vegetables with a softer taste, and it is best to have a lighter taste of vegetables and not dominate the taste).
4. Add chopped cabbage, morel mushrooms and crushed eggs to the minced shepherd's cabbage and put them in a container and stir evenly (the purpose is to make the oil in the eggs wrap the leaves, so that it is not easy to get out of the water when the salt is put later) and then add various ingredients according to your own taste (I only put a little salt, I am not used to chicken essence and monosodium glutamate at home, and the vegetarian filling is not suitable for soy sauce and oyster sauce).
5. How to steam dumplings: a bowl of flour (5-inch rice bowl, a bowl of flour I generally make three baskets of steamed dumpling skin) add a little salt (increase gluten) and pour it into a container, use chopsticks in the middle to draw a 38 line in the middle, half pour boiling water and stir into a large dough floc, half of it is stirred into a large dough with cold water, and then mix the 2 dough together to knead it into a soft dough.
When I was a child, cutting shepherd's cabbage was a little fun in the mountains that I would experience with my mother every spring. Shepherd's cabbage is the taste of spring that I have known and eaten since I was a child. The dumplings stuffed with shepherd's cabbage are my favorite dumplings.
Method: 1. Soak the dried shiitake mushrooms thoroughly, squeeze out the water and chop them.
2. Wash the fresh shepherd's cabbage, blanch it in hot water for 15 seconds, chop it and squeeze it dry.
3. Boil the green onion and ginger water to melt two pieces of thick soup, remove the residue, and refrigerate to condense.
4. Fully stir and fuse the above ingredients with the meat filling, so that the meat filling can fully absorb the treasure juice of the thick soup.
5. Make your own dumplings with a special shape. Boiled, dry or sour soup, what kind of food you like to cook, I believe that there is a taste of spring in every taste.
Shepherd's cabbage is very delicious, but it is also very short-lived, every spring will buy a lot of hoarding, blanched shepherd's cabbage can still be eaten for some days, the collision of shepherd's cabbage and rice grains, lips and teeth fragrant....
Ingredients: Capsule, sausage, shrimp, overnight rice, green onion.
Method: 1. The shepherd's cabbage has been blanched before and put in the refrigerator, so take it out to thaw and chop it, if it is fresh, it should be washed, blanched, cooled, and drained.
2. Cut the sausage into small cubes, peel the shrimp and cut it into small pieces, and chop the green onion for later use.
3. Stir-fry the green onion in the pot with oil, pour in the diced sausage and shrimp and stir-fry for a while, add the shepherd's cabbage and continue to fry for a while, and finally pour the overnight rice into it and fry evenly, add an appropriate amount of salt.
4. Capsule, which absorbs more oil, so the oil can be a little more, depending on the amount of rice and vegetables, after the rice is added, stir-fry quickly as much as possible so that every grain of rice is wrapped in shepherd's cabbage, and the taste will be more uniform and comfortable!
In spring, stock up on old shepherd's cabbage (with roots, flowers, and seeds), and you can boil water to drink all year round.
Ingredients: Eggs and red dates are multiples of three (yang number), red dates are pitted, cut a few slices of ginger, and I generally estimate that I pull a handful, rinse well, don't go to the roots, don't go to the roots!
Method: 1. After boiling over high heat, crack open the eggs and continue to cook on low heat for about 10 minutes, so that the eggs can fully absorb the nutrients of the shepherd's cabbage! If you have to go to work in the morning, you can turn off the fire and simmer for almost the same time, and you can cook on a low heat for a while on your day off!
2. Drink soup, eat eggs, red dates, remove the cold left in the body in winter, but also strengthen the spleen and stomach, enhance the physique, friends who have time can also go outdoors to dig camellia, which is also very interesting.
The spring flavor of shepherd's cabbage soup is full of umami, and one bowl is not enough to drink.
Ingredients: 200g shepherd's cabbage, 3 shiitake mushrooms, 2 eggs.
Method: 1. Pick and wash the shepherd's cabbage, blanch the shepherd's cabbage for about 10 seconds under boiling water, remove it to cool, and squeeze out the water.
2. Chop the shepherd's cabbage and dice the mushrooms. Heat the oil, add the mushrooms and fry softly, put in the shepherd's cabbage and stir-fry evenly, pour in 1 large bowl of water, add an appropriate amount of salt and chicken essence to the water, pour in the starch water to thicken, pour in the egg liquid and stir quickly, a bowl of umami-filled shepherd's cabbage soup is ready, and a bowl is not enough to drink.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 delicious practices of shepherd's cabbage, have you learned, learned to try to make it at home,! Welcome to like, follow, ** and favorite, thank you for your support! We'll see you next time.