Materials

Shepherd's purse, yam, broth, salt and water starch

Practice

1. Wash shepherd's purse, blanch it with boiling water and chop it with cold water;

2 peeled yam and diced;

3. Pour the stock into the pot to boil, and pour the diced yam to cook for about 2-3 minutes;

4 add shepherd's purse to boil, add salt to taste, and pour in water starch to thicken it.

shepherd's purse and tofu meatball soup

Materials

Shepherd's purse 2g, tofu 2g, dried powder 1g, appropriate amount of vegetables, salt and sesame oil

Practice

1. Choose shepherd's purse, wash it, blanch it in boiling water for one minute, and take it out. Add salt and sesame oil and stir evenly

5. Take 2g of stuffing and ball it into small balls, put it into a container filled with ground flour, and use a spoon to help all the balls be covered with ground flour

6. Coat the plate with a thin layer of oil, and put the prepared balls in place, or put them directly into the container filled with ground flour

7. Boil water in the pot, and then turn to medium heat. Season with a little salt to get

scrambled eggs with shepherd's purse

Materials

Shepherd's purse, eggs, salt and oil

Practice

1. Wash shepherd's purse, dry it, chop it up, put it into the beaten egg liquid, add salt, beat it evenly, and then fry it in hot oil.

shepherd's purse jiaozi

Material

1g shepherd's purse, 1g minced pork (6 parts fat and 4 parts thin), salt, cooking wine, oyster sauce, soy sauce and monosodium glutamate

Method

1. First, mix the stuffing: pour the cooking wine into the minced pork, and use chopsticks along the same line.

2. wash shepherd's purse, blanch it with hot water to remove astringency, drain it, cut it into pieces, pour it into minced pork, and continue to stir evenly in the same direction.

3. Add salt, oyster sauce, soy sauce and monosodium glutamate, mix all the seasonings in a bowl and set aside.

4. rolling dough: first pour some salt into the flour, then pour cold water with one hand and stir the flour in the same direction with the other hand until the flour is rough.

5. Knead by hand, and knead the rough dough into a large dough with even and smooth surface. Put it aside for a moment (it's humid indoors in the south in spring, so I didn't cover it with wet cloth).

6. take the dough several times. Rub the dough into a long strip, cut it into small doses with a knife (cooked pasta can be pulled into small doses directly), knead each dose a little more round, and press it into a round sheet with a wrist.

7. find a round bottle cap (the diameter should not exceed 8 cm), aim the round bottle cap at the round dough piece, and then press the round bottle cap hard with your wrist, and it will become a thin dough piece almost round with the bottle cap.

8. Then roll out the dough with a rolling pin, and trim the dough into dumpling wrappers with uniform thickness.

9. Spread the dumpling wrapper in the center of the left palm, and take a proper amount of shepherd's purse stuffing and fill it in the middle of the wrapper. Fold the edge of the dough near the index finger into a small wavy fold (alas, the expression is unclear), and then combine it with that of the dough in front of the thumb to form a jiaozi.

1. You can just fold the dumpling wrapper in half, but the jiaozi butt is not as beautiful as the wrinkled jiaozi butt! !

11. Boiling jiaozi: Boiling jiaozi means boiling in jiaozi for the first time, boiling in a bowl of cold water with cover for the second time, boiling in a bowl of cold water with cover for the third time, and boiling in a bowl of cold water with cover for the third time, until the water finally boils and all jiaozi floats on the water surface-jiaozi is thoroughly cooked.

shepherd's purse porridge with black mushrooms and shredded

Material

Fresh shepherd's purse, soaked mushrooms, white rice, chicken breast, cooking wine and salt

Method

1. Boil the chicken breast first, and pour a little cooking wine in the water to remove the fishy smell. Pick up the shepherd's purse and take a shower, and tear it into shreds for later use

2. Clean the shepherd's purse, boil it in boiling water slightly, then pick up the shepherd's purse and take a shower, squeeze out the water and cut it into fine powder

3. Wash the soaked mushrooms, cut the stems first and then dice them

4. Boil the soaked white rice and add a little salad oil. When the fire boils, stir it clockwise to avoid sticking to the pot. After that, turn to low heat and cook for 2 minutes, stirring

in succession (still clockwise) in the middle to prevent rice grains from sticking to the pot

5. When the porridge is not very thick, add shredded chicken and diced mushrooms and continue to cook for about 2 minutes. Finally, turn off the fire, add shepherd's purse powder, season with salt and stir evenly.

Tips:

1.

2. It takes more time to cook porridge with boiling water than with cold water.

3. Boil it with high fire first, and then simmer for 2-3 minutes (the time is adjusted according to the amount of porridge)

4. Stir the boiled water for a few times to avoid sticking to the pot.

5. add a little salad oil to the porridge, so that the porridge is not afraid of overflowing. Moreover, the porridge boiled with salad oil is bright in color and fresh and smooth in taste.

6. Boil the bottom and ingredients separately, so that the boiled food is fresh and not turbid, and the taste of everything can be boiled without odor.

This porridge is light, nutritious and refreshing, and the chicken is easy to digest, so it is worthy of being the first choice for caring for the stomach. The shepherd's purse in the porridge can be replaced with other dishes. Shepherd's purse is almost out of the market. Buy some hot, squeeze dry and freeze it. It's up to you when you want to eat it.