In addition to the great spring light, what can not be disappointed in spring is the scent of wild vegetables with sunshine and earthy fragrance.
And the most worth eating wild vegetables in spring, in addition to the yuqian and dandelion we introduced before, 草头 is also not to be missed.
Caotou is a favorite wild vegetable in Jiangsu, Shanghai and Zhejiang. Many people may not know it. In the TV series "Settle Home", Aunt Xu, played by Luo Jin, is a Shanghainese. She once went to an izakaya to drink, went to the kitchen to cook, picked up a bottle of liquor, and said: 炒草头应美好 !
Grass head, also called golden cauliflower, grass seed, the scientific name is 蘑菇. In early spring, there are lots of fields in the fields. The grass head is tender and juicy, the taste is refreshing, and the cooking is appetizing and greasy, especially popular.
is a seasonal wild vegetable. The grass head is not only good in taste, but also rich in nutrition. relieves asthma and relieves cough, moisturizes intestines and detoxifies. Therefore, is also called 清肠草.
Caotou, the most classic way to eat it is 酒香头 and 草头圈, Xiao Guoer will share these two methods with you today , Plus a piece of 草头饼, breakfast is just right.
01
wine vanilla head, special fresh and tender, a mouthful of oily and delicate fragrance, it is definitely not to be missed the spring flavor.
· Wine vanilla head ·
By Cocoa’s gourmet life
· Ingredients list·
草头500g oil 30ml
white wine 10ml salt 1 teaspoon
white sugar 5g
· Practice·
1. Caotou Zejing. Caotou is a kind of wild vegetable with a rough taste, so you should be willing to throw it away. Choose the old roots and leave only the young leaves, otherwise the taste will be greatly reduced.
2. Rinse the clean grass heads and spare
3. Hot pot with oil
4. After the oil is hot, add the grass head and stir fry
5. until the volume of the grass head is reduced, add white wine
6.加盐
7.Add 1 teaspoon of sugar to season
8. Stir fry a few more times until When the grass head comes out of water, you can turn off the fire
02
This dish can be said to be a combination of braised circle (large intestine) and raw stewed grass head.
Because there is too much fat in the large intestine, and the grass head has the title of "油抹布". Its oil-eating ability is not comparable to that of ordinary vegetables. The grass head absorbs the fat of the large intestine, and the large intestine absorbs the grass. The fragrance of the head, the two come out with the feeling of "washing the lead, destroying the rigidity into softness, and elegant and refined", which can be called the best combination.
·Grass Head Circle ·
By 沙小囡
· List of ingredients·
Grass head (alfalfa) 250g cooked pig intestine 100g
peanut oil 50g white wine 10g
white sugar 5 grams salt 2 grams
light soy sauce 15 grams soy sauce 5 grams
water starch a little
· Practice·
1.草Remove yellow leaves and old stems from the head (alfalfa), wash and drain with clean water
2. Mince ginger and garlic, chopped green onion and set aside.
3.Cut the cooked large intestine into sections for later use.
4. Add starch and water to make a bowl of gorgon.
5. Use 15ml light soy sauce, 5ml dark soy sauce and 10g sugar to make a juice.
6. Heat a proper amount of oil in the pot and put the grass head into the pot. Wild vegetables are more oily, and grass heads are also very oily. When we cook wild vegetables, we can add more oil than usual to stir-fry. The finished product will taste better. Stir fry over high fire. As soon as the grass head changes color, sprinkle the white wine and salt into the wok and stir fry quickly.
7. Spread the fried straw on the plate.
8. Pour oil into the pot, add green onions, and stir fry the ginger for a fragrance.
9. Pour the large intestine ring into the pot and stir-fry for a while. Add the sauce.
10. Add appropriate amount of water, bring to a boil on high heat, turn to low heat and cook for 5 minutes.
11. After the large intestine rings are tasted, add the bowl of gorgon.
12. After the sauce thickens, turn off the heat and bring out the braised large intestine circle.
13. Stack the stewed large intestine circle on the grass head, and pour the gorgon juice on the large intestine circle. The grass head circle with strong aroma and unique flavor is ready. The grass has a fleshy feel, the meat has a grassy fragrance, is fat but not greasy, and the intestines are healthier.
03
Caotou Bing originated in Shanghai, but it is hard to see it in Shanghai now. Maybe only some aunts in the old streets of ancient towns in Jiangsu and Zhejiang do. The grass head cake has a fresh fragrance in the glutinous rice cake, which is really fresh~
·Grass head cake ·
By Cancer’s Kitchen
· List of ingredients·
After blanching 100g grass head flour 20 grams
glutinous rice flour 80 grams salt 8 grams
white pepper powder 0.5 grams edible oil 10 grams
· Practice·
1. The grass head should be washed clean and try to be as tender as possible.
2. Blanch the water first, then cut a few cuts, don’t cut too much.
3. Add flour, glutinous rice flour, white pepper, salt, edible oil and appropriate amount of water.
4. Knead into a non-sticky dough.
5. Take 50 grams of an agent and make a circle, flatten it on the baking paper. If you make more, you can freeze it in the refrigerator and fry it.
6. Put the prepared straw cake into the oil pan and fry until golden on both sides.
In green leafy vegetables, the content of vitamin A in grass head young leaves is very slightly different from that of carrots, the content of vitamin C is several times more than that of white radish, and the content of iron is more than that of spinach. It is worth mentioning that the content of grass head vitamin K is the most abundant in all foods. Vitamin K is also called coagulation vitamin, which can promote the normal coagulation of blood.
So, eating grass head in spring is really beneficial. However, it is best to blanch the grass head before eating. This can remove the oxalic acid in the grass head and also remove the earthy taste, making the grass head taste better~
·--- - Today's interaction-----· Do you have any wild vegetables you like to eat
