Cold Wild Vegetables

Cold Wild Vegetables

by Food and Art→_→ Tuan Zi Ma

4.6 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Ashweed is an annual herb. The tender stems and leaves are collected and blanched in a pot of boiling water to wash away the bitterness. It can be mixed with cold and hot-fried into a variety of dishes. The tender stems and leaves of gray vegetables contain protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin PP, vitamin C, and also contain volatile oils such as palmitic acid, oleic acid, and linoleum. Acid and sitosterol, etc.; especially the extremely rich carotene and vitamin C help to enhance the body's immune function. "

Ingredients

Cold Wild Vegetables

1. Wash and blanch the wild grey vegetables that were just picked yesterday.

Cold Wild Vegetables recipe

2. After blanching, the color remains emerald green after passing the water.

Cold Wild Vegetables recipe

3. Squeeze the water and cut it into smaller pieces.

Cold Wild Vegetables recipe

4. Peel and mince garlic.

Cold Wild Vegetables recipe

5. The effect of garlic oxidation is about ten minutes.

Cold Wild Vegetables recipe

6. Put oil in the pot, add the peppercorns under the cooling oil, and stir up the fragrance.

Cold Wild Vegetables recipe

7. Place the cut vegetables in a larger container (easy to stir), put the minced garlic, and pour it on the minced garlic when the oil is 70% to 80% hot. Then put all the seasonings and mix well.

Cold Wild Vegetables recipe

8. Plate.

Cold Wild Vegetables recipe

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