When the temperature is above 0℃ in winter in southern China, it can be planted in the open air, and it can be planted in greenhouse in northern China. Now there are some new faces of vegetables on the market. For example, some varieties of cactus are specially eaten as vegetables.
Quick-acting chefs process cold dishes: peeling, dicing, salt soaking to remove gel and seasoning.
After the chef's skillful cooking, a cool cactus salad was served. According to the chef, it can cook more than 100 cactus dishes! In hot summer, eating cactus for a long time will bring you calories and detoxification. Cactus has certain medicinal value and is a kind of health-care vegetable. However, not all cacti can be eaten as vegetables. Just now, we used a special edible cactus variety imported from Mexico-Mibangta edible cactus.
Raw material preparation
Edible cactus slices. Brush off the soft thorn with a brush (or pull it out with a clip), then cut it gently on both sides with a knife, remove the green soft thorn and thorn base, and cut off a little edge. Wash, cut into desired shapes (blocks, slices, silk, strips, diced meat), marinate with salt 15 minutes or blanch with boiling water, and then rinse with clear water several times as a side dish.
Recommended recipes
1. cactus pickle
[Ingredients] 500g cactus.
[Accessories] 25g of refined salt, sesame oil, sugar and monosodium glutamate.
【 Method 】 The cactus was stripped, washed, cut into 6 cm long strips, sprinkled with salt, mixed well, and put in the refrigerator overnight (keep green). Take it out the next day, rinse it with clear water, add sugar, sesame oil and monosodium glutamate and mix well to eat. Or you can take it while eating, but you need more salt. Before eating, you can soak it in water to remove some salt.
2. cactus salad
[Ingredients] 350g cactus and 50g carrot.
[Accessories] 20g of sesame oil, 4g of refined salt, 5g of sugar and 2g of monosodium glutamate.
[Method] Peel the cactus, wash it, shred it, marinate it with refined salt 15 minutes, then rinse the mucus with clear water, control the moisture, add shredded carrot, salt, sugar, sesame oil and monosodium glutamate and mix well to serve.
3. cactus mixed with tofu
[Ingredients] Cactus 150g, tofu 250g.
[Accessories] Cooked vegetable oil 10g, refined salt 2g, monosodium glutamate 2g.
[Method] Peel the cactus, wash it, cut it into cubes, and then cut the tofu into small pieces of vegetable oil to adjust the taste.
4. cactus mixed salad
[Ingredients] 150g cactus, 200g pineapple, melon, cherry and other fruits.
"Accessories" salad dressing 150g.
【 Method 】 The cactus was pricked, the washed stem slices and various fruits were cut into small pieces, and the salad dressing was added and mixed well.
5. Stir-fried shredded belly with cactus
[Ingredients] Cactus 150g, cooked pork belly 200g.
[Accessories] Vegetable oil 150g, refined salt 4g, cooking wine 20g, soy sauce 5g, starch 20g, broth 125g, sesame oil 10g. 3 grams of monosodium glutamate, 5 grams of onion, 5 grams of Jiang Mo and water.
[Method] Shredding pork belly, removing prickles from cactus, peeling, washing, shredding for later use, heating in a wok, adding vegetable oil, adding onion, ginger, pork belly and cooking wine, and stir-frying. Add broth salt and soy sauce, bring to a boil, then stew for 2 minutes, add monosodium glutamate, cactus, juice and clear oil.
6.stir-fried cactus with pepper
[Ingredients] cactus 250g, green pepper * * * 150g.
[Accessories] 50g of edible oil, 8g of refined salt, 2g of monosodium glutamate, a little onion and shredded ginger.
[Method] The cactus was stripped, washed and shredded. Remove the green pepper, wash and shred. Heat the pan, add oil, add green pepper, cactus, salt, monosodium glutamate and shredded onion and ginger, stir-fry over high fire and serve.
7. Roasted beef with cactus and radish
[Ingredients] 300 grams of cactus, 300 grams of beef brisket and 300 grams of carrots.
【 Accessories 】 60g salad oil, 5g refined salt, 2g monosodium glutamate, 5g cooking wine, 3g aged vinegar and 3g white sugar.
2g of sesame oil, 3g of chopped green onion and 3g of Jiang Mo.
[Method] The cactus and radish are pricked, washed and diced, and the beef is cut into 2 cm square pieces. Heat the oil in a wok, stir-fry the beef and onion over high heat until the beef turns white, and take it out. Stir-fry radish and cactus in the remaining oil until golden brown, and take out. Add beef, 65,438+000g g of water, soy sauce, aged vinegar and sugar into a wok and simmer for 65,438+0 hours. In a cooked beef pot, add cactus and radish until soft, and then collect the juice.
8. Cactus and Lycium barbarum roasted rabbit diced
[Ingredients] Cactus100g, diced rabbit 200g, Lycium barbarum15g.
[Accessories] Wet starch 10g, salad oil 90g, refined salt 5g, monosodium glutamate 3g, sugar 3g, cooking wine 5g, chopped green onion 3g, Jiang Mo 3g and sesame oil 5g.
[Method] The cactus was prickled, peeled and washed. Cut cactus and rabbit meat into cubes of 1 cm, slide the paste in oil, take it out and drain. Scoop the base oil, add onion and ginger, stir-fry until fragrant, add diced cactus, diced rabbit meat and cooking wine, add salt, monosodium glutamate, sugar and medlar, and pour in sesame oil.
9. Stewed ribs with cactus
[Ingredients] 200g cactus, ribs1000g.
[Accessories] 5 grams of salt, soy sauce, cooking wine, pepper, aniseed, fennel, cardamom, cinnamon, onion, ginger, monosodium glutamate and sugar.
[Method] Wash the ribs and cut into pieces, add 3000 grams of water to the pot to boil, and then put the ribs into the pot; After boiling again, skim off the floating foam, add pepper, aniseed, onion ginger and cooking wine, and cover the pot. Simmer until it is 80% cooked, add cactus and proper amount of salt to taste, and pick out onions, ginger, peppers, aniseed, etc. And collect the juice. Heat the oil in the spoon and sprinkle some cactus slices in the bowl before serving.
10. Mushroom cactus
[Ingredients] 500 grams of cactus, 0/5 grams of mushrooms/kloc-,and 50 grams of water-soaked winter bamboo shoots.
[Accessories] 20g of cooked peanut oil, 5g of sesame oil/kloc-0, 6g of refined salt, 2g of monosodium glutamate, 20g of cooking wine, 4g of fresh ginger and 20g of water starch.
[Method] Soak the mushrooms in water, take them out, remove the roots, wash them, slice them, put aside the original pulp for precipitation, and pour it into another bowl for later use. Pricking cactus, washing and slicing. Peel and chop ginger into fine powder, and soak in water to get juice. Put the wok on fire, add peanut oil, cook with ginger juice, add cooking wine, broth, refined salt, monosodium glutamate, mushrooms and bamboo shoots, simmer with slow fire after boiling, then add cactus slices, pour water starch to collect juice, add sesame oil and stir well.
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[Ingredients] 400g cactus, 50g tenderloin and 0/5g wet starch/kloc.
[Accessories] 90g of salad oil, 5g of refined salt, 3g of monosodium glutamate, 5g of cooking wine, 3g of sugar, 5g of sesame oil, 3g of chopped green onion and 3g of Jiang Mo.
【 Method 】 The cactus was washed and cut into rhombic slices, and the tenderloin was cut into thin slices. Put oil in the spoon and cook for four times. Lubricate tenderloin slices with good pulp until they change color, then add cactus slices, take them out and drain. Scoop the base oil, cook until 67% is ripe, add onion and ginger, stir-fry until fragrant, add cactus, tenderloin and cooking wine, then add soup, monosodium glutamate, sugar, refined salt, starch to thicken, and pour in sesame oil.
12. Cactus with Chinese sauerkraut
[Ingredients] 400g cactus, one grass carp, pickled pepper 10.
[Accessories] Salt 10g, white vinegar 10g, pepper 5g, monosodium glutamate 10g, starch 10g, cooking wine 20g, broth 20g, vegetable oil 50g, onion 50g and ginger 50g.
[Method] Grass carp is scaled, eviscerated, cut into fillets, marinated with salt, monosodium glutamate, cooking wine and starch for half an hour. The cactus is pricked, washed and cut into diamond-shaped pieces. Take pickled peppers, cut into small pieces, stir-fry with scallion and shredded ginger, add broth, salt, vinegar, fish bones and cactus, and stew until the soup is milky white. Take out the fish skull and cactus and put them in the soup basin. Turn off the heat, add fish fillets, cook them, add monosodium glutamate, cooking oil and pepper to adjust the taste, then add some cactus slices, and then take them out of the pot and box them.
13. Changshou decoction
[Ingredients] Turtle 1, cactus 150g.
[Accessories] 25 grams of Lycium barbarum, 5 grams of refined salt, 2000 grams of broth, sliced onion, ginger and monosodium glutamate.
[Method] The soft-shelled turtle is slaughtered, washed, cut into large pieces and boiled in boiling water for 2-3 minutes. Put the broth, onion, ginger slices, salt, fish pieces and Lycium barbarum into a pot, ignite, boil, remove foam and stew until cooked. Add cactus slices and monosodium glutamate to the soup to taste and open it.
14. Cactus stewed chicken soup
[Ingredients] 200g cactus, chicken 1 piece.
[Accessories] Salt 15g, soy sauce 5g, pepper, aniseed, cinnamon, clove, cardamom, onion, ginger slices and monosodium glutamate 5g.
[Method] Open the chicken, wash it, cut it into pieces, add 3000 grams of water to the pot, and then put the chicken pieces into the pot; After boiling, skim off the floating foam, add pepper, aniseed, onion and ginger, and cover the pot. Simmer until cooked, add some salt to taste, and pick out onion, ginger, pepper and aniseed. Sprinkle cactus slices before serving, put them in a bowl and serve.
15. Crispy fried cactus cake
【 Ingredients 】 300g cactus, bread crumbs 150g, 3 eggs, proper amount of flour, 50g sugar and 900g salad oil.
[Accessories] 5g of refined salt, 3g of monosodium glutamate, a little onion and Jiang Mo, 5g of cooking wine.
[Method] Remove the prickles from the cactus, wash it, chop it into mud, add refined salt, monosodium glutamate, onion, Jiang Mo and cooking wine, mix well, and add egg white and starch. Cut cactus mud into 4cm discs, dip in flour to remove eggs, and hang bread crumbs for later use. Put the oil in a spoon and cook it half-cooked. Fry the prepared cactus blank in oil until golden brown. Take it out and drain it, then put it on a plate. Sprinkle sugar when eating.
16. cactus jiaozi
【 Ingredients 】 500g cactus, 400g pork and 500g jiaozi powder.
【 Accessories 】 Salt 8g, monosodium glutamate 4g, soy sauce 10g, chopped green onion and a small amount of Jiang Mo, white pepper 2g, sesame oil 10g and vegetable oil 25g.
【 Method 】 Flour was mixed with water. Chop pork, add salt, soy sauce, monosodium glutamate, chopped green onion, Jiang Mo, sesame oil, vegetable oil and white pepper to make meat stuffing. Chop the cactus, add a little salt, squeeze out the juice and mix it into the prepared meat. Packaging into jiaozi by traditional method, boiling or frying. Chop the cactus, wrap it with emery cloth, and squeeze the sticky juice repeatedly. Squeeze as dry as possible.