1. It can be fried, add two dried chili peppers, add some leek segments, add oil and stir-fry.

2. It can be served cold. You can add salt, vinegar, sugar, sesame oil, and chili according to your personal taste. But the best taste is the Dai-style cold dressing.

3. Patients with stomach problems can stir-fry beef;

When purchasing vegetable cactus, you should choose tender pieces that have grown for 15-35 days, have a bright green color, few or no thorns, and a smooth skin. Glossy, wrinkle-free, suitable for palm size. Tender slices can generally be stored for 15 days at room temperature and up to 40 days in the refrigerator.

When making dishes from cactus, you should first remove the small spines. Choose a sharp thin kitchen knife to easily peel off the small spines; if the cactus is old, you can also peel off some of the skin to make it taste better.

Special reminder: With good recipes and good cooking skills, it is not possible to make delicious cactus dishes without pre-processing. Because there is a lot of mucus in the cactus, it will affect the shape and taste of the dishes. You can cut it into shreds and slices, then marinate it with salt, rinse it with clean water after 15 minutes, and then cook it; another method is to add an appropriate amount of cactus. Blanching it in boiling water with baking soda and salt can also effectively reduce the mucus and acidity secreted from the cut part of the palm slices, resulting in a better texture and taste.

Cactus is suitable for cold dressing, stir-frying, stuffing, etc. It can also be stewed, made into desserts, and cold drinks.

It is worth noting that not all cacti are edible, and some wild cacti are not edible. This should be noted when purchasing.

Here are some recipes for you:

(1)

Cold cactus

Ingredients: 300 grams of cactus, 50 grams of carrots< /p>

Accessories: 20 grams of sesame oil, 2 grams of MSG, 4 grams of refined salt, 5 grams of sugar.

Preparation method: Remove the thorns from the cactus and shred it, add salt and mix well; after ten minutes, rinse off the mucus with water, control the water, add shredded carrots, salt, monosodium glutamate, sugar, and sesame oil and mix well. .

(2) Cactus braised pork ribs

Ingredients: 1000 grams of pork ribs, 200 grams of cactus. Salt, soy sauce, cooking wine, pepper, aniseed, fennel, cardamom, cinnamon, onion, ginger, 5 grams each of MSG and sugar.

Preparation method: Wash the ribs and cut them into pieces. Add 3000 grams of water to the pot and bring to a boil. Add the ribs to the pot. After boiling again, skim off the foam and add pepper, aniseed, onion and ginger segments. , cooking wine, cover the pot. Simmer over slow fire until cooked, add cactus and an appropriate amount of salt to taste, pick out onions, ginger, pepper, aniseed, etc., and collect the juice. Before serving, sprinkle some cactus slices on the bowl and serve.

(3)

Shrimp and cactus soup

[Ingredients] 10 grams of cactus, appropriate amount of salt, 30 grams of shrimp, 1 gram of MSG, 30 grams of vermicelli, sesame oil 5 grams, 10 grams of cucumber, 300 grams of clear soup.

[Preparation method]

1. Blanch the vermicelli in a pot of boiling water, remove and place on a plate. Peel and thorn the cactus, wash and cut into slices, and put on a plate for later use.

2． Pour clear soup into the pot, bring to a boil, add shrimps, vermicelli, cactus, and salt until cooked, sprinkle in MSG, pour in sesame oil, mix thoroughly, and serve in a soup basin.

(4)

Cactus Pie

Ingredients: 500 grams of cactus, 400 grams of pork, 500 grams of flour.

Accessories: 8 grams of refined salt, 4 grams of MSG, 10 grams of soy sauce, a small amount of minced green onion and ginger, 10 grams of sesame oil, 25 grams of vegetable oil, and 2 grams of white pepper. Preparation method: Knead the noodles with water, chop the pork, add salt, soy sauce, monosodium glutamate, minced green onion, ginger, sesame oil, vegetable oil, white pepper, etc. to make the meat filling, chop the cactus, add a little salt, squeeze out the juice, and mix Put into the prepared meat filling. Fold into patties in the usual way.

Making key: Chop the cactus, wrap it in a bean bag, and squeeze out the sticky juice repeatedly. The drier the squeeze, the better.