Broken ears are what we Sichuanese say. There are also several ways to eat it: pinch the tip of the broken ear root, it can be cold, and the root of the broken ear root can also be fried or stewed.

Cold-mixed ear root is more suitable for our Sichuan people's taste. It is better to add a little tender beans to the cold ear root, and the taste is original.

Stewed with meat, it tastes waxy and sticky. Stir-fried meat is delicious, too. It tastes delicious, and the meat inside tastes like a broken ear.

Houttuynia cordata Thunb, as its name implies: grass with fishy smell. People who love to eat say they are not fishy; People who can't eat say it's fishy; I am lucky to use it!

It's really delicious for people who can eat!

Cold food tastes crunchy, with the smell of vegetation in the Woods after the rain, which is particularly refreshing.

It is best to marinate the cold roots for a period of time, which will be much more delicious than fresh ones. Its leaves and cold salad are also delicious ~

Whether it is cooked or fried, the powder tastes glutinous, and its unique taste will be particularly rich. Personally, I don't like the smell very much.

Hello, I'm Qian Xiangzi, and I'm glad to answer this question.

The reason why it is called Houttuynia cordata is definitely fishy, but everyone who can eat it is fragrant.

It is called "Houttuynia cordata" in writing, and it is called "Broken Ear" in Yunnan, Guizhou and Sichuan.

Cold black fungus root is also a must-have cold dish in summer. Not only roots but also leaves can be mixed cold. In our country, dried peppers are usually eaten with soy sauce, salt and chicken essence, and it is better to add some old vinegar. Old vinegar can make the roots of auricularia auricula more brittle, because it has a strong smell. When it is paired with old vinegar, it will cause the taste and make people want to eat more.

It's not very delicious, but we all regard it as a good dish there

Some people call it "dark cuisine". When I was learning cooking, a young man from Henan also went to learn cooking. He was curious about the taste of Houttuynia cordata, so he ate one. He ate it raw, without seasoning, and his eyes closed when he took a bite.

He said: it is astringent and fishy, with a special taste and crunchy when chewed. Anyway, I was not used to it, so I just threw him up and almost ended my career as a chef.

This is the taste of Houttuynia cordata Thunb. I hope it can help the topic.

Hello! I am Fa! Glad to answer your question! What is the taste of Houttuynia cordata Thunb?

Houttuynia cordata tastes just like its name, and smells fishy, especially wild Houttuynia cordata, and the fishy smell will be stronger.

Houttuynia cordata Thunb, also known as broken ear root, is a common ingredient in Yunnan, Guizhou, Sichuan, Hubei and other places. Let's take you to know and understand the knowledge and common eating methods of Houttuynia cordata Thunb.

First, the efficacy and function of Houttuynia cordata Thunb

1, houttuynia cordata. It has strong antibacterial and anti-inflammatory effects, especially in preventing colds and helping pneumonia. Many western medicines contain houttuynia cordata Thunb, because it has the effect of clearing away heat and toxic materials.

2. Houttuynia cordata contains more mineral elements, trace elements and vitamins, which can improve human immunity. Therefore, it is beneficial to eat Houttuynia cordata during your stay in COVID-19!

Second, the practice of Houttuynia cordata Thunb

1, Houttuynia cordata Thunb. is cold, so when making cold salad, it is generally necessary to add some spicy spices such as pepper to blend its medicinal properties, which is beneficial to the health of the body;

2. Houttuynia cordata is a kind of wild vegetable, which is rich in dietary fiber and has a good boredom relieving effect. They are all very suitable with meat. In Sichuan, it is usually served with garlic and white meat, which is a special dish. It can also be used to stir-fry shredded pork and scrambled eggs, especially during the Spring Festival. Eating houttuynia cordata can eliminate greasy.

Anabaena can also be used to make soup and boil water. For example, Houttuynia cordata roots can be directly boiled, especially in the popular season, boiling water with Houttuynia cordata roots can improve the body's antiviral ability;

Third, Houttuynia cordata recipes

Houttuynia cordata

Ingredients: 300g of Houttuynia cordata Thunb, 5g of garlic.

Seasoning: 3g light soy sauce, 3g mature vinegar, 5g chili oil and 2g sesame oil.

manufacturing method

1. Cut houttuynia cordata, rinse with clean water and soak in salt water for about 10 minutes. Chop garlic into minced garlic for later use.

2. Drain houttuynia cordata, add soy sauce, aged vinegar, Chili oil, garlic and sesame oil, and mix well to serve.

Houttuynia cordata white meat

Raw materials: 200g of pork belly, 200g of young leaves of Houttuynia cordata, 20g of garlic, and 0/5g of dried pepper/kloc-.

Seasoning: salt 3g, light soy sauce 5g, aged vinegar 9g, sugar 5g, red oil 5g, monosodium glutamate 3g.

manufacturing method

1. Wash the tender leaves of Houttuynia cordata Thunb. Soak in salt water for about ten minutes, take out the dry water and put it in a plate;

2. Wash pork belly, remove hair, add onion, ginger, star anise and cooking wine and cook. When cooking, clean the floating powder, let it cool, cut it into even slices and put it on Houttuynia cordata Thunb.

3. Wash the dried peppers, fry them in a wok and color them, cool them, pour them into a garlic masher and mash them into noodles, then add garlic and mash them into garlic juice; Add salt, soy sauce, aged vinegar, sugar, monosodium glutamate and red oil and stir well. Pour the garlic sauce on the white meat.

Houttuynia cordata stew chicken soup

Raw materials: 50g of Houttuynia cordata Thunb, 400g of hen, 0g of ginger10g, 3g of medlar.

Seasoning: salt 4g.

manufacturing method

1. Wash Houttuynia cordata Thunb. And cut into sections for later use; Slice ginger, wash Lycium barbarum, and soak in water for later use.

2. Wash the hen, chop it into large pieces, and blanch it with hot and cold methods for later use (once it is cold, blanch it with 30-degree water first, then blanch it with 90-degree water after washing).

3. Put the blanched chicken pieces into a stew pot, add ginger slices and medlar, add boiling water, seal kraft paper, cover it, steam and stew for about 2.5 hours, and add salt.

Houttuynia cordata has a strong smell and looks like bean sprouts. Many people can't accept its taste, but Houttuynia cordata Thunb has high medicinal value.

Houttuynia cordata (also known as broken ear root) is the favorite of Yunnan, Guizhou and Sichuan people. As an out-and-out Sichuanese, I didn't hesitate to say this topic. Houttuynia cordata tastes like its name, and it will have a strong fishy smell and will last for a long time.

Houttuynia cordata Thunb It is a very common food in Neijiang, Sichuan, and it is the hometown of food. At the same time, it can be seen everywhere in various food markets. The fishy smell of Houttuynia cordata makes people who like it want to eat it every day. People who don't like it can't wait to smell it for a year, and they will avoid it. But houttuynia cordata is like durian and coriander. Once you like it, you can't forget it.

In fact, the fishy smell of Houttuynia cordata Thunb comes from a chemical substance it contains called "decanoyl acetaldehyde". Houttuynia cordata Thunb is not only edible, but also has unique medicinal value, which can clear away heat and toxic materials, reduce swelling and produce sores. Its price is not low either. I have eaten Houttuynia cordata for decades, and I feel that the price of Houttuynia cordata has never been lower than that of pork, which shows its popularity.

This dish is a kind of heat-clearing and detoxicating dish, which is used in most areas such as southwest China. It tastes crisp, sweet and delicious, and the faint grass flavor is mixed with the strong fishy smell. It can be cold or soup.

As the name implies, Houttuynia cordata has a fishy smell, and some people add seasonings such as seasoning and vinegar to improve the taste. Some people like the taste and can eat it with salt. Some people also use boiling water to deodorize, but this will destroy its nutrition and the taste is not crisp. It is not recommended to process it like this. If you are afraid of fishy smell, you can try to eat less or not.

Houttuynia cordata Thunb The taste is strong and full, but it is good for the body and can remove the fire.

Houttuynia cordata mixed with pig ears,

I come from Henan. When I was in Shenzhen, I was lucky enough to meet several Guizhou people and eat a lot of Guizhou specialties together. As for Houttuynia cordata, to be honest, the first time I eat a dish, as the name implies, it does have a strong fishy smell. That smell is very similar to the mud smell in the river ditch of our hometown. I was not used to eating at first, and those friends in Guizhou only dragged me to eat several times. But I got used to it later, and it tasted pretty good. Especially in summer, add a little fragrant rice to the cold salad to make the beer particularly exciting.