Wang Anshi also wrote a poem praising the taste of asparagus in "Hou Yuan Feng Xing": "When the shad leaves the net to cover the island, fat bamboo shoots are not as good as milk." After eating asparagus, Xiao Tianshan, a poet in the Song Dynasty, also wrote a poem: "Jiang Ke knows buds because he is poor, and when he cleans the dust, he also mixes fish and shrimp, burns them and tastes the rain, and digs them away from the wild goose sand." In spring, it is also used as a kettle dish. Qiu Jiang doesn't care about fishing boat flowers. He ate the roots of the tree and thought about the small leaves, groaning in pain. "In order to express emotions! After Ouyang Xiu tasted asparagus, he also felt that "bamboo shoots and squid are delicious, and I hate the lack of cups and plates. "This shows that asparagus has a unique taste!
Asparagus is the young stem of reed, scientifically called "Nandi bamboo shoot", which looks like leek at seedling stage. Resurrection after cutting, picking in March every spring, the picking period is only about 15 days.
Sanxian, Asparagus, Wild Celery, Wild Artemisia Huzhou and Yuanjiang' Asparagus is a seasonal wild vegetable, which can also be stored fresh. They are rich in natural nutrition and have always been a traditional food in Dongting Lake area.
Picking reed bamboo shoots and harvesting reeds are completely different methods, and reed bamboo shoots need to be broken by hand so as not to affect the regrowth of reeds.
Reed buds are rich in vitamins, amino acids, cellulose, folic acid and other nutrients needed by the human body, so people have the effects of detoxifying, eliminating fat, clearing the stomach, slimming and beautifying after eating. Therefore, for beauty lovers, this is quite good health food!
At the same time, it has the functions of preventing and treating cancer, inhibiting hypertension and preventing arteriosclerosis, and has good dietotherapy effect on heart disease, fatigue, edema, cystitis, prostatitis and dysuria. It is the first-class health food for middle-aged and elderly people!
manufacture
Asparagus is made of wild reed tender stems (reed buds) unearthed from pollution-free spring water in Dongting Lake area in March, and the picking period is only ten days in March, because only these asparagus are the best, tender green and most nutritious! It is pure wild food, growing in wetlands, muddy land and other places, so reed buds are picked by hand, which is quite difficult and slow. Picked asparagus is made by traditional methods and modern technology, vacuum packed, and can be stored for a long time without adding any preservatives. In this way, fresh and delicious asparagus can be eaten all year round, and the processed asparagus not only retains the original taste and nutrients of tender reed stems, but also retains the smooth and crispy taste! It is a rare first-class green wild food on the table!
Edible method
After opening the package, the fresh asparagus should be soaked in warm water for more than 30 minutes. After fully desalting, shred or tear into thin strips by hand according to cooking requirements, then rinse with clear water, remove and squeeze dry for later use.
Asparagus can be eaten in many ways, such as cold salad, stir-frying, braising in soy sauce, boiling in water, and making soup, and it can also be made into dry pot dishes and casserole. Specially recommend asparagus hotpot, which is very delicious!
Braised asparagus with diced yellow meat.
Slaughter diced yellow meat, stir-fry it with melted lard, stew it with clear water until it is fragrant, add chopped red pepper and shredded asparagus, cook for 3 minutes, add salt, monosodium glutamate and pepper to taste, and sprinkle with chopped green onion before taking it out.
Onion asparagus
Heat oil in a pan, stir-fry a lot of chopped green onion, remove the residue, put the dried asparagus shreds in, stir-fry a little, add a proper amount of fresh soup, add salt, monosodium glutamate, chicken powder and soy sauce to taste, and when the soup is almost dry, add shredded pepper and chopped green onion, stir well, and take out the pan and plate.
Braised chicken with asparagus
Put the bamboo basket in a casserole, add the soaked chicken pieces, bamboo shoots, ginger slices and onion segments, add appropriate amount of boiling water, and simmer for about 1 hour. When the chicken is cooked and soft, drain the soup, and then put the chicken and asparagus into the pot for later use. Spoon the original soup into a wok, boil it, add salt, soy sauce and pepper to taste, thicken it, then pour in chicken oil and sesame oil and mix well, and finally pour it on the chicken in the earthen pot.
Preserved asparagus
First, shred the asparagus, add fresh soup into the pot, simmer and taste, and take it out for later use. Heat oil in a pot, stir-fry shredded bacon, stir-fry green and red pepper festival and Dongting fairy bamboo shoots, add salt, monosodium glutamate and chicken essence to taste, and pour oil before taking out.
Braised asparagus
Heat the base oil in the pan, add the shredded pork, stir-fry until cooked, then add the ginger slices, green onion knots, green and red pepper knots and Dongting bamboo shoots, then add chicken soup and sour soup to cook for a while, add salt, soy sauce, sesame oil and melted chicken oil, and take out the pan.