Introduction: This dish is full of treasures and is available all over the countryside. It’s a pity that many people regard it as grass and don’t know how to eat it!
The smoke of fireworks comes day and night, and the gentleness of cups fills the world. Hello everyone, I am Lingzi who loves to cook. I am a Shandong girl who loves food and enjoys cooking. You can call me Lingzi . Of all things in the world, only love and food cannot be disappointed. Fireworks are tenderness, and the world is romance. Someone warms the heart, and some food warms the stomach. Get together often and live up to the fireworks of the world. Let's enjoy life with Reiko and have a good meal~
After the heavy rain, I went to the field to pick some wild vegetables. The wild vegetables were fresh, nutritious and delicious. When I was a child, I ate wild vegetables to satisfy my hunger. At that time, I didn’t think they were very bright, and sometimes they even felt a bit unpalatable. But now as I grow older, I like this taste even more. Every time I eat different wild vegetables, I am reminded of some things from my childhood, as if I have suddenly returned to the past when the days were bitter and the sweetness was sweet. In fact, in recent years, with the improvement of people's health awareness, wild vegetables have now become an indispensable "new favorite" on the restaurant table. Even good wild vegetables have appeared on the dining tables of star-rated hotels. Today I just picked up fresh mountain wild vegetables from the field - Xitianbithu, which is also called West Sweet Valley amaranth.
This is the most common wild vegetable in our rural areas. I remember when I was a child, I would often take a basket to the fields to pick some when I came home from school and feed them to pigs, chickens, ducks, and geese. Nowadays, people living in big cities basically cannot see these wild vegetables, and most people regard these wild vegetables as grass. In fact, I think it’s better to live in the countryside. If you want to eat any wild vegetables, you can go to the mountains and pick them back. It’s not a shame at all! In fact, Xitiangu is full of treasures. It not only tastes tender and delicate, but also refreshing and fresh. It has very high calcium and iron content and is easy to be absorbed by the human body. It has the effects of nourishing qi and blood, clearing away heat, removing fire and detoxifying. It has the reputation of "longevity dish" and is suitable for eating in hot summer. Xitiangu can be fried, mixed, made into soup, and used to make stuffings for buns and dumplings. It tastes fresh and tender and delicious! Now I will share a home recipe of thin sweet rice dumplings .
Prepare ingredients: flour, thin sweet cereal, eggs, pepper, salt, MSG, cooking oil.
specific methods:
1, cleaning. Clean the picked rare sweet cereals and cleanly, and then soak them in light salt water for 10 minutes. When I pinched the rare sweet cereals, I found that there were insect eggs on the back of some rare sweet cereals. Soak them in salt water to make them easier to eat. rest assured.
2, blanch. Add an appropriate amount of cold water to the pot and bring it to a boil over high heat. After boiling the pot, add the sweet rice, some salt and cooking oil. First, the rare and sweet rice blanched in this way is brightly colored. The second is to remove the oxalic acid or green astringency in the thin sweet rice, so that it tastes good. Blanch the thin sweet rice for 1 minute, take it out and run it in cold water, and wash it 2 to 3 times. Then take it out, squeeze out the water, and put it on the curtain to control the water in the thin sweet valley.
3. Chop the dried sweet rice into fine pieces, prepare some leeks, chop it up and put it into a basin together with the thin sweet rice for later use.
4. Knead the dough that has been proofed in advance, and roll it into long strips. Then divide it into small pieces of even size. Then round each piece, flatten it, and roll it into a round cake with four thicknesses in the middle. . After all the dumpling skins are rolled out, you can adjust the fillings. If the filling is prepared too early, the soup will flow out of it!
5. Add salt, pepper, MSG, and cooking oil to the minced stuffing, and mix the vegetables well. After mixing well, first put a fresh egg into part of the filling and mix well, then wrap up the filling of this fresh egg. Then add fresh eggs to the remaining vegetables, and then make dumplings! The amount of fresh eggs depends on the amount of vegetables. Put the prepared filling into the center of the round cake and wrap it in the shape you like. After the dumplings are wrapped, set them aside for later use.
6. Add an appropriate amount of water to the pot. After the water boils, add the dumplings. Use a spatula to stir the dumplings slowly against the bottom of the pot to prevent the dumplings from sticking to the pot. In the middle, dip the dumplings into the water twice and the dumplings will float again. The dumplings are cooked as soon as they come, and the fresh, nutritious and delicious dumplings are ready!
Xitiangu is full of treasures. Unfortunately, many people regard it as grass and it is found all over the countryside. Use it to make dumplings that are tender, delicious and nutritious. Family members who like it should try it now!
I am Lingzi from who loves to cook, a Shandong girl who loves food and sharing. If you like Reiko's sharing, please use your little fortune-making hands to help Reiko forward + like + collect, and support Reiko~ Thank you for your support. We will make progress together on the road of food and enjoy the fireworks. Let Reiko discuss food with you, and see you in the next issue!
