#春食野菜香#yuba Grass Seeds

#春食野菜香#yuba Grass Seeds

by A piece of cake

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

It is still used to call it grass seeds. Although we know its scientific name is Ziyunying, we grow it in our homes when we were young. The fields are green every spring. When the flowers bloom, the dots of purple are refreshing. At that time, few people used this as a vegetable, most of them were cut and piled, or used to feed pigs or directly fatten the fields. Now it’s already a delicacy on the table and grown in a greenhouse. This is freshly harvested from the farms of acquaintances, and I thought about it and burned it when I got it. I think it’s both organic and delicious. A good memory. So it's delicious no matter how you eat it! "

Ingredients

#春食野菜香#yuba Grass Seeds

1. Take long and tender grass seeds, pick the leaves and leave the stems, and clean them.

#春食野菜香#yuba Grass Seeds recipe

2. Cut the soaked yuba into sections, slice the sausage, and cut the grass seeds into sections.

#春食野菜香#yuba Grass Seeds recipe

3. After the pot is heated, pour a tablespoon of rapeseed oil, and pour the yuba into the pot and flip it a few times.

#春食野菜香#yuba Grass Seeds recipe

4. Add appropriate amount of cooking wine, soy sauce, a little sugar, and a little salt to boil.

#春食野菜香#yuba Grass Seeds recipe

5. When the soup is about to dry, pour the sausage and grass seeds and stir fry.

#春食野菜香#yuba Grass Seeds recipe

6. When the grass seeds change color, they can start the pot.

#春食野菜香#yuba Grass Seeds recipe

Tips:

The yuba soaked in cold water has a better taste, and warm water is faster.

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