[cantonese Cuisine] Chaozhou Cuisine Series of Sauce-flavored Hemp Leaves

Name: [cantonese Cuisine] Chaozhou Cuisine Series of Sauce-flavored Hemp Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Asaba; several garlic; Some Blending oil; Some salt; Some Soy sauce

by Ying Ying Love Food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

One of the major characteristics of Chaoshan cuisine is that they like to eat porridge, and there are more porridge side dishes, pickles, tribute dishes, olive dishes, etc. are all familiar to people. The mayye introduced here is a side dish made with wild vegetables.

Hemp leaf is a special kind of kenaf leaves in Chaoshan. It was not eaten before, because the people of Chaoshan have to wait for the kenaf elders and use kenaf skins to weave ropes. Now there is no one to weave ropes. Ye went to people's tables. Hemp leaves are picked and eaten from the top leaves of kenaf when it is still very young. Therefore, this kind of kenaf will never grow big and can not be made into a rope. But hemp leaves on the table are rare. It's delicious, the hemp leaf needs to be watered to remove the astringency, and then stir-fried. It is a bit salty, but it is perfect for porridge. "

Ingredients

Some Asaba
several Garlic
Some Blending Oil
Some Salt
Some Soy Sauce

[cantonese Cuisine] Chaozhou Cuisine Series of Sauce-flavored Hemp Leaves

1. Take an appropriate amount of hemp leaves and wash them.

[cantonese Cuisine] Chaozhou Cuisine Series of Sauce-flavored Hemp Leaves recipe

2. Boil water in a pot, add a teaspoon of salt, and blanch the washed hemp leaves.

3. Blanch soft, remove the astringent hemp leaves, remove, press and drain.

4. Heat oil in a pot, add garlic slices and sauté.

5. Put in the pressed dried hemp leaves, use a spatula to disperse the hemp leaves, try to disperse the hemp leaves and stir-fry them evenly.

6. Finally, add an appropriate amount of soy sauce, stir fry evenly, and raise the pan.

Tips:
1. The bitter and astringent taste in mayle should be blanched with boiling water first.

2. The salty dish is better to send porridge, if you like, you can eat.

3. The sauce used here is soy sauce, or another sauce-Puning bean sauce (also a kind of sauce unique to Chaoshan), which is another delicacy.