Braised Brasenia
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
10m
Serving
3
The first time I ate the brasenia in the form of juice, I ate it with my friends at a Sichuan-Chongqing home this Valentine's Day. Brasenia has always been used to make soups, such as Brasenia crucian carp soup, Brasenia tofu soup, and the cold braised brasenia for the first time. It is quite special, with the sour and sour sauce, the brasenia still retains its smooth and tender taste. I always wanted to try it myself, but I kept delaying.
Later, my friend said that there is a market in Xi’an that sells brasenia glutinosa, 4 yuan a bag, no need to shop online. The packaging bag looks green, and there is a lot of it in one package. In fact, the deceptive thing is that the weight is only a little bit, and it's just that the packaging bag is green. So for this bowl, I used 4 bags.
There is a paragraph in "Taste of China" about Brasenia. A group of grandmothers who are over sixty years old have to bend over and lie down in a water chestnut to pick for 9 hours every morning. In Dongshan, picking brasenia is a highly skilled and hard work. It is very difficult to maintain balance in a small bucket. One hand reaches into the water and cuts off the thin stem, a tender leaf is picked off, one hand is placed in the bamboo basket, the other is I must continue to paddle the barrel and continue to look for the next Brasenia spp....... Nowadays, few young people are engaged in this hard work.
Brasenia is an aquatic herb of the Nymphaeaceae family, also known as cassia, horseshoe, lake vegetables, etc. They grow below 30 cm above the water surface and feel slippery and difficult to grasp like a girl's heart. The tender leaves are edible, and the brasenia has no taste. It is better than the mellow, delicious and smooth taste. It is one of the precious vegetables. Brasenia is rich in colloidal protein, carbohydrates, fats, multiple vitamins and minerals, and it has the health effect of medicine and food. It is mainly produced in the Taihu Lake Basin and Hubei Province in Zhejiang and Jiangsu Provinces, China. Tender shoots with curled leaves are picked from late April to late October.
Lao Juice is a compound sauce made by blending brewed soy sauce, fruit juice, brewed vinegar and various spices; Lao Juice's taste characteristics are: sour, sweet, fresh, salty, slightly spicy; Lao Jue dishes are one type The upgraded and innovative products of cold vegetables, less juice is mixed vegetables, and more juice is fish dishes; the juice dishes are oil-free, low salt, more vinegar, and more vegetarian, which meets the needs of the general public for a healthy diet.
Later, my friend said that there is a market in Xi’an that sells brasenia glutinosa, 4 yuan a bag, no need to shop online. The packaging bag looks green, and there is a lot of it in one package. In fact, the deceptive thing is that the weight is only a little bit, and it's just that the packaging bag is green. So for this bowl, I used 4 bags.
There is a paragraph in "Taste of China" about Brasenia. A group of grandmothers who are over sixty years old have to bend over and lie down in a water chestnut to pick for 9 hours every morning. In Dongshan, picking brasenia is a highly skilled and hard work. It is very difficult to maintain balance in a small bucket. One hand reaches into the water and cuts off the thin stem, a tender leaf is picked off, one hand is placed in the bamboo basket, the other is I must continue to paddle the barrel and continue to look for the next Brasenia spp....... Nowadays, few young people are engaged in this hard work.
Brasenia is an aquatic herb of the Nymphaeaceae family, also known as cassia, horseshoe, lake vegetables, etc. They grow below 30 cm above the water surface and feel slippery and difficult to grasp like a girl's heart. The tender leaves are edible, and the brasenia has no taste. It is better than the mellow, delicious and smooth taste. It is one of the precious vegetables. Brasenia is rich in colloidal protein, carbohydrates, fats, multiple vitamins and minerals, and it has the health effect of medicine and food. It is mainly produced in the Taihu Lake Basin and Hubei Province in Zhejiang and Jiangsu Provinces, China. Tender shoots with curled leaves are picked from late April to late October.
Lao Juice is a compound sauce made by blending brewed soy sauce, fruit juice, brewed vinegar and various spices; Lao Juice's taste characteristics are: sour, sweet, fresh, salty, slightly spicy; Lao Jue dishes are one type The upgraded and innovative products of cold vegetables, less juice is mixed vegetables, and more juice is fish dishes; the juice dishes are oil-free, low salt, more vinegar, and more vegetarian, which meets the needs of the general public for a healthy diet.
