The male inflorescence of Broussonetia papyrifera is dark green and edible. It can be used for steaming noodles, cold mixing, making wheat rice, stir-frying and making soup.

Chinese name

Broussonetia papyrus

Another name

Chu Tao

primary raw materials

Broussonetia papyrifera ear and chicken breast

Does it contain preservatives?

no

morphological character

Broussonetia papyrifera is also known as the peach. Moraceae, deciduous trees,10-20m; High; Bark dark gray; Branchlets densely pilose. The crown is open, ovoid to wide ovoid; The bark is smooth, light gray or grayish brown, not easy to crack, and the whole plant contains milk. It is a strong positive tree species with strong adaptability and stress resistance.

There are seven in all.

Broussonetia papyrus

Light green flowers bloom in early summer. Dioecious. The male inflorescence is pendulous and the female inflorescence has peduncle. Male inflorescence is catkin, stout, 3-8 cm long, bracts lanceolate, hairy, perianth 4-lobed, lobes triangular-ovate, hairy, stamens and anthers subglobose, degenerated, pistil small; Female inflorescence is spherical, capitate, bracts clavate, hairy at the top, perianth tubular, near the style at the top, ovary ovoid, stigma linear and hairy.

Broussonetia papyrifera spike is the male inflorescence of Broussonetia papyrifera. [ 1]

history

In the "Flower Mirror" edited by Chen Haozi in the early Qing Dynasty, he said: "Male, with skin spots and no branches, blooms in March, that is, long ears, like a fruitless flower of willow. Female, the skin is white, the juice is as white as milk, the leaves are like grapes, the flowers are broken, the fruit is as red as bayberry, but it is seedless and unpalatable. " The fruit of the female tree is spherical, orange-red or bright red when mature. Call it "peach tree".

Edible method

Broussonetia papyrifera

Ingredients: Broussonetia papyrifera, chicken breast, onion, ginger, dried pepper, flour, salt and chicken essence.

Practice: wash the ear of Broussonetia papyrifera, drain the water, mix with a layer of flour, steam in a steamer for 3 minutes, take it out and shake it. Chop onion, ginger, garlic and dried pepper respectively. Wash the chicken breast and cut it into small pieces, size it with starch, put it in warm oil and take it out for later use. Stir-fry onion, ginger, garlic and pepper, add steamed ear of Broussonetia papyrifera, chicken essence, salt and chicken essence, stir well, and plate.

cold dish

Wash and pick, evenly mix with a thin layer of egg batter, roll dry powder separately, steam on the drawer for ten minutes, take it out, pour garlic juice, spicy oil and green vinegar, and put it in the refrigerator for cooling.

Diced shrubby ear

Wash, evenly mix in the egg batter and steam until cooked, then add the onion, ginger and minced garlic and stir-fry until fragrant, then add the seasoned diced meat, add some soy sauce after the diced meat changes color and stir-fry.