#春食野菜香#fen Steamed Yinchen

Name: #春食野菜香#fen Steamed Yinchen
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Yin Chen; 50g Flour; 2g salt; 1 tablespoon sesame oil; 6 cloves garlic; 1 tablespoon Soy sauce; 4 tablespoons Vinegar

by The sea and the sky_uETbsh

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Many people don't know that there is an umami flavor among the spring fresh food, that is Artemisia argyi, also called Yinchen. There is a legend about Yinchen.
Legend has it that Hua Tuo treated a yellow tuberculosis patient without good medicine and could not be cured. After a while, Hua Tuo found that the patient suddenly recovered, and hurriedly asked him what medicine he had taken? He said he ate a green weed. Hua Tuo saw that it was Artemisia annua, so he went to the field to collect some and gave it to other patients with xanthus tuberculosis, but tried several times, but no effect. Hua Tuo asked the recovered patient how many months of wormwood he had eaten. He said that it was in March. Hua Tuo woke up and realized that the Yang Qi rose in Spring and March, and the herbs sprouted. Perhaps Artemisia seeds in March had medicinal power. In the spring of the second year, Hua Tuo collected a lot of Artemisia annua from March and gave it to people with yellow tuberculosis patients. I really ate a good one, but Artemisia annua was no longer effective after March. In order to find out the medicinal properties of Artemisia annua, in the third year, Hua Tuo conducted a classification test on the roots, stems and leaves. Clinical practice has proved that only the young stems and leaves can be used as medicine to treat diseases, and the name is "Yinchen". This is the legend of "Hua Tuo's Three Trials of Artemisia". He also compiled a song for future generations to learn from: "March Yinchen and April Artemisia, handed down to future generations, remember to remember. March Yinchen treats yellow tuberculosis, and April Artemisia annua is used as firewood."
Yinchen has the functions of clearing heat and removing dampness, reducing jaundice, promoting choleretics, protecting liver, as well as antipyretic, anti-inflammatory, lowering blood lipids, and lowering blood pressure.
Before and after the Ching Ming Festival, when the Yin Chen is the most tender, it is most suitable for picking and cooking. Today, it is a home-cooked dish. "

Ingredients

100g Yin Chen
50g Flour
2g Salt
1 tablespoon Sesame Oil
6 cloves Garlic
1 tablespoon Soy Sauce
4 tablespoons Vinegar

#春食野菜香#fen Steamed Yinchen

1. Freshly picked green leaves go to the roots and yellow leaves

2. After soaking for a while, clean and drain

3. Put in a large bowl

4. Pour some flour

5. Stir evenly, pour in some more and mix well, add flour three times so that each tree is covered with flour

6. Separate the sticky Yinchen with your hands

7. Boil water in the pot, put it in a steamer and steam on high heat for 5 minutes, then open the lid and stir and steam for another 10 minutes.

8. Add salt to the garlic mortar, peel the garlic, wash and pound it into a puree

9. Put garlic paste into a bowl, add oil, light soy sauce, and vinegar, mix well and make a bowl of juice

10. Let's take the garlic paste and eat it

Tips:
[How to quickly identify Yinchen]
It is often kneaded into a ball, gray-green, and the whole plant is covered with white hair, soft as velvet. The stem is 7-10cm long, the base is relatively thick, and the complete leaves are more stalked, connected with the thin stems, and the leaves are divided into filaments. Slightly fragrant, slightly bitter taste. The quality is tender, soft, off-white in color and strong in aroma.
If you don’t know this kind of wild vegetables, it is best not to pick them at will, so as to avoid poisoning by accidental eating.