Remove the roots and leaves of cattail, clean them, cut them into sections, blanch them with boiling water, take them out and put them in cold water for supercooling, and drain them for later use. Pour the right amount of oil into the pot, heat it, add the right amount of onion, ginger and garlic, stir fry until fragrant, add cattail and stir fry a few times, add the right amount of salt and soy sauce, and continue to stir fry evenly.
You can also clean cattail and cut it into small pieces, add boiling water, take it out and drain it for later use. Beat the eggs in a bowl, add some salt and pepper, stir well, pour them into cattail and stir well. Pour the right amount of oil into the pot, heat it, pour the cattail egg liquid into the pot, and fry until both sides are golden. Typha usually grows in spring. If you don't buy it in spring, you should choose the one with better fresh-keeping measures, or choose pickled Typha latifolia.
Matters needing attention in purchasing Pu Cai
1. Appearance: When purchasing Typha latifolia, you should choose Typha latifolia with smooth skin, bright color, no spots, no insects and rotten roots.
2. Touch: When touching cattail, you should feel it is soft and elastic, not too hard or too soft.
3. Smell: Smell cattail, it should have obvious fragrance. If it is yellow, smelly or musty, don't buy it.
4. Weight: When choosing to buy cattails, you should choose a relatively heavy weight, because relatively heavy cattails are fresher.