Seven Leaves

Name: Seven Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Tian Qiye; 1 tablespoon White vinegar; 3 cloves garlic; 2 pcs Red chili; 1 tablespoon Sugar; Some sesame oil; Some salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I went to the supermarket a few days ago and saw a green leafy vegetable that I didn’t recognize. I read the name of the dish---Tian Qiye. Everyone knows that Tianqi is a kind of precious medicinal material. Because each plant has three petioles and there are often seven leaves on each petiole, it is also called "Sanqi", but we usually come into contact with it more underground. The rhizome part, and it is usually not known that fresh Tianqi is edible, and the edible value of fresh Tianqi leaves and fresh Tianqi is still very high.
Tianqiye has the effects of relaxing menstruation and promoting blood circulation, strengthening physical fitness, increasing blood circulation, reducing swelling and stasis, promoting blood circulation, anti-aging, nourishing blood and nourishing skin, and anti-fatigue. At the same time, it promotes hematopoiesis and has great help in cardiovascular relaxation.

Today, fresh Tianqi leaves are used to make a cold dish. The Tianqi leaves are simply blanched and seasoned with salt and garlic to maximize the nutrition of Tianqi leaves. Do you know how to blanch green leafy vegetables like this? That is, add some salt and a few drops of oil when blanching the water. Put it in after the water is boiled, and it will be taken out as soon as the color changes. This will keep the leafy greens greener and maintain their nutrition.

Have you learned this trick? "

Ingredients

200g Tian Qiye
1 tablespoon White Vinegar
3 cloves Garlic
2 pcs Red Chili
1 tablespoon Sugar
Some Sesame Oil
Some Salt

Seven Leaves

1. Prepare raw materials;

2. Boil water in a boiling pot, add an appropriate amount of salt and a few drops of oil;

3. Go down into the field and seven leaves to blanch water;

4. Remove the dry water immediately after the vegetable leaves change color;

5. Add salt, garlic, crushed red pepper, white vinegar and sesame oil;

6. Just mix evenly;

7. Serve into the plate.

Tips:
Tips: When blanching green leafy vegetables, pay attention to adding a few drops of oil and a little salt to keep the leaves greener. The blanching time should not be too long to avoid the loss of vitamins.