Brine Watercress

Name: Brine Watercress
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Watercress; 1 piece ginger; 1 tsp salt; 1 tbsp Cooking oil

by Purple rhyme

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The origin of the name watercress is that the Portuguese seafarer suffered from lung disease a hundred years ago and lived in Japan. People thought he was dead and survived because he ate a vegetable to satisfy his hunger. After living in Macau, this vegetable was transplanted, and it has been produced in the countryside of Hong Kong, Macau, and Guangzhou. This dish was introduced to China from the Portuguese, so it was called watercress. Cantonese people have a good impression of watercress, and they think it is a vegetable for clearing lung heat. When made, boiled watercress is a kind of homemade soup. Drink soup and eat vegetables to clear heat and nourish the lungs. Dry weather is better after winter. Stir-fried is also very tasty. When encountering dry mouth, sore throat, lung heat and cough, it is most used to cook duck kidney, or add mangosteen, pork, and fish soup, which is delicious and delicious.

Ingredients

500g Watercress
1 piece Ginger
1 tsp Salt
1 tbsp Cooking Oil

Brine Watercress

1. Prepare the required materials

2. Pick out the yellow and old watercress, pick out the grass, and clean it

3. Wash the watercress, peel the ginger and cut into shreds

4. Add edible oil to the pot to heat up, add shredded ginger to explode the fragrance

5. Then add an appropriate amount of water

6. Add salt

7. Cover the pot and boil

8. Add watercress

9. Cook for 2-3 minutes at the end

Tips:
Watercress is very easy to cook, so there is no need to cook it for too long. If watercress is bought from the market, it should be soaked in light salt water for 10 minutes after returning to remove the residual pesticides.