Stir-fried Bacon with Artemisia Quinoa

Name: Stir-fried Bacon with Artemisia Quinoa
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Artemisia quinoa; 300g bacon; 2 tablespoons lard; 1 tablespoon salt; Some Bacon Juice; Some Dried red chili; 1 piece ginger; 4 Red Chaotian Pepper

by GODOFMERCY

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Every year, my mother will marinate some bacon with the wild Artemisia quinoa that I dug. It tastes particularly juicy and flavorful. Digging wild vegetables is now returning to basics. Among all the combinations of vegetables and bacon, the combination of Artemisia quinoa and bacon has reached the highest level. As long as my mother puts a plate of Stir-fried Bacon with Artemisia quinoa on the table, it will always be the first to be wiped out. As a must-have finale; it is also very popular with customers. The savory and soft bacon is sliced into thin slices, fried in slices to make it golden and translucent, with the scent of meat and oil, accompanied by tender and green Artemisia quinoa. The bacon can bring out the unique aroma of Artemisia quinoa. With a piece of bacon, it is salty, soft, slightly chewy, and some Artemisia quinoa, crispy, tender, and refreshing. After a bite, the lips and teeth are fragrant, and the long aftertaste is particularly prominent. My impression is that when I was young, I like to dig wild Artemisia quinquefolia most. There are about three months before and after the Ching Ming season when I can eat wild Artemisia quinquefolia. The time is shorter and it is similar to eating spring tea. By the end of April in the lunar calendar, Artemisia quinoa is no longer crisp and tender, as the saying goes, "Artemisia quinquefolia, Chai for March". I started to eat Artemisia quinoa from February. Artemisia quinoa is white, tender and fat. Although it has a muddy smell, it is still a rare ingredient compared to the off-season vegetables on the dinner table during the cold spring. In the first half of the Qingming Festival, the tender stems of Artemisia quinoa are unearthed. . I don't know if eating wild Artemisia quinoa has an addictive ingredient. Anyway, if you don't eat it for a few days, you will have a strong sense of taste. The wild Artemisia quinoa roots are thick and nodular in ballpoint pen cores, with some dirt. Compared with Artemisia quinquefolia stems, Artemisia quinquefolia roots seem to have more starch content, a more glutinous taste, and a subtle spicy aroma similar to Houttuynia cordata. I think this is the cause of addiction, otherwise how could a taste be like this It makes people feel reluctant; it increases appetite. After the summer, the Artemisia quinoa grown in the greenhouse will continue to be on the market. Compared with the wild Artemisia quinoa, the taste is far worse. Every time my mother planned it very well. When Artemisia quinoa is old, the bacon at home will be finished. If you want to eat this delicacy, you will have to wait for the coming year. Perhaps it is the long wait for this kind of anticipation. Food because of memory, anticipation, and waiting makes people more and more miss and salivate.

Ingredients

500g Artemisia Quinoa
300g Bacon
2 tablespoons Lard
1 tablespoon Salt
Some Bacon Juice
Some Dried Red Chili
1 piece Ginger
4 Red Chaotian Pepper

Stir-fried Bacon with Artemisia Quinoa

1. Compared with the wild Artemisia quinoa, the taste of Artemisia quinoa grown in the greenhouse is far worse; the color and luster does not have the spirit of wild Artemisia quinoa, and it is long and thin and tangled together, but when you can’t eat the wild Artemisia quinoa, taste it. The taste is not bad.

Stir-fried Bacon with Artemisia Quinoa recipe

2. Prepare about 300 grams of bacon.

3. Wash the bacon with warm water, put it in a steamer and steam it for 20 minutes and take it out. Cut the bacon into thin slices of equal size.

4. When eating, you must first judge whether Artemisia quinquefolia is old or tender; the crispy stems that are easily broken when you gently squeeze and pinch them are the crispy and tender stems. Remove the small leaves on the rhizomes and the old stems at the roots. Can't chew like grass. Frying together is a waste of oil. Leave the tender stems folded into small pieces for later use.

5. Prepare 4 red chaotian peppers, wash and set aside.

6. Cut the Chaotian pepper into strips and set aside.

7. If you think the bacon is too salty, you can soak it in water to remove part of the saltiness.

8. Place the wok on high heat, add the lard and cook until 60% hot, and sauté the dried red pepper and ginger. First, stir-fry the original juice of the bacon and steamed bacon for a while.

9. Stir-fry until the bacon is translucent and put in Chaotian pepper.

10. Let’s roll over with Chaotian pepper and red bacon!

11. Add the washed Artemisia quinoa and stir fry. Artemisia quinoa is very easy to cook, so it can't be fried for long.

12. Then add refined salt and continue to stir-fry evenly.

Tips:
1. When eating, you must first judge whether Artemisia quinoa is old or tender; the crispy stems that are easily broken by a light pinch with your fingers are the brittle and tender stems. Remove the small leaves on the rhizomes and the old stems at the roots. The old stems should be willing to throw away and eat. It can't chew like grass. Frying together is a waste of oil. Then leave the tender stems folded into small sections.
2. If you think the bacon is too salty, you can soak in water to remove part of the salty taste.
3. Fried with lard will be more nostalgic; increase the fragrance of the dishes.
Original by GODOFMERCY. The content is for reference only. If you need to solve a specific problem [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in related fields in detail.