Garlic Bean Sauce with Mochi
by Yaya Yang Xiaochu
Favorite
Difficulty
Normal
Time
30m
Serving
2
The status of maye in Chaozhou cuisine is self-evident. Some Chaoshan people "cannot be left alone for a day". Almost every Chaozhou restaurant in Guangzhou has maye. Some people even say that it is necessary to judge the location of a Chaozhou restaurant. It is not authentic, one depends on whether it has hemp leaves for sale, and the other depends on whether it is made authentic.
The taste of Chaoshan people's summer
Hemp leaves are actually young leaves of jute. Hemp trees generally grow on flat ground in rugged mountainous areas. In the past, ordinary people in Chaoshan mostly planted it, but the main purpose was to make hemp rope, and some housewives put it on the table.
Therefore, the older generations of Chaoshan have a deep feeling for Maye. Many local people in Chaoshan will like to cook a pot of sweet Maye sweet potato soup at three or four o'clock in the summer afternoon to quench the heat and quench their thirst.
Full of deliciousness because of its "wild"
Someone joked: "When you don't have money, you eat wild vegetables at home; when you have money, you eat wild vegetables in a restaurant." It was Mayo. It can be seen that Maye is not "born from a well-known family", but is produced by ordinary people.
Hot summer is the best season to eat hemp leaves. At this time, the hemp leaf fiber is rich and thick, which can reduce fat and lose weight. People who used to work in the field knew that hemp leaf was very oily, and soon he was hungry. For many girls who are keen to lose weight, it is a delicious and healthy slimming dish.
Mayye is green and astringent, with a bitter taste and full of game. But as long as you understand its characteristics, after some processing, it can turn the decay into a miracle, and turn hemp leaves into a delicacy.
The traditional Mayo method is very simple, but it is not easy to make it well. After washing the hemp leaves, boil water to remove the bitterness. The key to boiling water is to put salt, which is called "xian research" among Chaoshan people, which means to increase saltiness. The salt increase is for debittering, and at the same time, the water is removed, the hemp leaf is reduced in size and the salty taste can penetrate. Drain the water, put the oil in the pan, sauté the garlic, add salt and fry the hemp leaves, wait for the hemp leaves to seep out the juice, shovel the hemp leaves, and remove the juice. Put the oil and garlic from the front into the pot again, add Puning bean paste, pour in the hemp leaves and stir-fry, and a plate of fragrant "grass hemp leaves" is ready.
At first glance, the appearance of this plate of "Jumping hemp leaves" is not very eye-catching. The hemp leaves are crumpled, the emerald green turns to dark green, and the hemp leaves are dotted with beans. But when I tasted the chopsticks, I was amazed: unexpectedly delicious! Its taste is salty and fragrant, and the bitter scent seems to stay on the lips. It is even better for porridge. "
The taste of Chaoshan people's summer
Hemp leaves are actually young leaves of jute. Hemp trees generally grow on flat ground in rugged mountainous areas. In the past, ordinary people in Chaoshan mostly planted it, but the main purpose was to make hemp rope, and some housewives put it on the table.
Therefore, the older generations of Chaoshan have a deep feeling for Maye. Many local people in Chaoshan will like to cook a pot of sweet Maye sweet potato soup at three or four o'clock in the summer afternoon to quench the heat and quench their thirst.
Full of deliciousness because of its "wild"
Someone joked: "When you don't have money, you eat wild vegetables at home; when you have money, you eat wild vegetables in a restaurant." It was Mayo. It can be seen that Maye is not "born from a well-known family", but is produced by ordinary people.
Hot summer is the best season to eat hemp leaves. At this time, the hemp leaf fiber is rich and thick, which can reduce fat and lose weight. People who used to work in the field knew that hemp leaf was very oily, and soon he was hungry. For many girls who are keen to lose weight, it is a delicious and healthy slimming dish.
Mayye is green and astringent, with a bitter taste and full of game. But as long as you understand its characteristics, after some processing, it can turn the decay into a miracle, and turn hemp leaves into a delicacy.
The traditional Mayo method is very simple, but it is not easy to make it well. After washing the hemp leaves, boil water to remove the bitterness. The key to boiling water is to put salt, which is called "xian research" among Chaoshan people, which means to increase saltiness. The salt increase is for debittering, and at the same time, the water is removed, the hemp leaf is reduced in size and the salty taste can penetrate. Drain the water, put the oil in the pan, sauté the garlic, add salt and fry the hemp leaves, wait for the hemp leaves to seep out the juice, shovel the hemp leaves, and remove the juice. Put the oil and garlic from the front into the pot again, add Puning bean paste, pour in the hemp leaves and stir-fry, and a plate of fragrant "grass hemp leaves" is ready.
At first glance, the appearance of this plate of "Jumping hemp leaves" is not very eye-catching. The hemp leaves are crumpled, the emerald green turns to dark green, and the hemp leaves are dotted with beans. But when I tasted the chopsticks, I was amazed: unexpectedly delicious! Its taste is salty and fragrant, and the bitter scent seems to stay on the lips. It is even better for porridge. "
