Not all cacti can be eaten, some are poisonous, so it is best to buy special edible cacti
Cactus recipes
Be sure to buy vegetables When it comes to cactus, you should choose tender pieces that have been growing for 15-35 days, with a light green color, few or no thorns, a shiny epidermis without wrinkles, and should be about the size of your palm. 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 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.
Sauteed cactus with salted egg yolk
Ingredients: cactus
Accessories: salted egg yolk
Seasoning: salt, chicken essence, ginger, garlic, Cooking oil, baking soda
Method:
1. Slice the cactus, steam the salted egg yolk and cut into minced meat;
2. Put the pot on fire and add water , wait for the water to boil, pour in the cactus slices, add a small amount of baking soda, salt, chicken essence, cooking oil, remove from the pan and put on a plate;
3. Put the oil in the pot, heat the oil, add ginger, Saute the garlic until fragrant, stir-fry the salted egg yolk puree and take it out of the pan, then pour it onto the plated cactus slices.
Meat-stuffed cactus
Ingredients: cactus
Accessories: pork filling, eggs
Seasoning: edible oil, salt, chicken essence, Sesame oil, green onion, ginger, cooking wine
Method:
1. Wash the cactus, remove the thorns, cut into thick slices, and open each slice horizontally into a lotus leaf;
< p>2. Add salt, ginger, minced green onion, chicken essence, sesame oil, and cooking wine to the meat filling to make a filling, and stuff it into the cactus slices;3. Add salt and starch to the eggs to make an egg paste. Fry the cactus slices into paste;
4. Put the pan on fire and when the oil is 4-5% hot, put the cactus slices into the pan and fry until both sides are golden brown.
Cactus stewed pork trotters
Ingredients: cactus, pig trotters
Accessories: soybeans
Seasoning: salt, onion, ginger, Cooking wine, soy sauce, sugar, chicken essence, stock
Method:
1. Peel the cactus, remove the spines, wash and cut into pieces, soak the soybeans and wash them, wash the onions and ginger separately Cut into sections and slices;
2. Clean the pig's trotters and cut them into pieces, put them in a pot and cook them thoroughly, take them out and wash off the blood foam and set aside for later use;
3. Sit down Light the pot and add broth, pig's trotters, soy sauce, salt, cooking wine, sugar, green onions, ginger slices, and chicken essence. After the pot is boiled, skim off the foam and switch to low heat. When the pig's trotters are 7-8 mature, add soybeans and cactus. Cook for 3-4 minutes and serve.
Cactus mixed with shredded chicken
Ingredients: 300 grams of chicken breast, 150 grams of cactus.
Accessories: 10 grams of sesame oil, 5 grams of refined salt, 2 grams of MSG, 10 grams of red oil, and stock.
Preparation method: Put the chicken breast into the soup stock, add onions, ginger and a little salt, cook; take it out and let it cool, tear it into thin shreds, and set aside. Remove the thorns from the cactus, wash it with cold water, cut it into thin strips, put it in a small basin, add a little salt and mix well and set aside. After 20 minutes, remove the salt water, rinse with clean water, remove the water, add shredded chicken, monosodium glutamate, sesame oil and red oil, mix well and serve on a plate.
Preparation key: When mixing this dish, be sure to drain the cactus water first, and then add other seasonings to enhance the flavor.
Features: Crispy and refreshing.
Assorted cactus salad
Ingredients: 150 grams of cactus, 200 grams of pineapple, melon, cherry and other fruits. It can be increased or decreased according to personal preference.
Accessories: 150 grams of salad dressing.
Preparation method: Cut the prickly cactus stems and various fruits into small pieces, add the salad dressing and mix well. Features: sweet and sour, easy to make and convenient.
Cactus mixed with honey
[Ingredients] 100 grams of cactus, 100 grams of radish, 10 grams of carrots, appropriate amount of white honey, appropriate amount of white sugar
[Preparation method]< /p>
1． Peel and thorn the cactus, wash and cut into shreds, wash and cut the carrots and radish into shreds, blanch them in a pot of boiling water and put them on a plate.
2. Put the white honey and white sugar on a three-wire plate, mix well and serve.
Osmanthus honey juice cactus
Ingredients: 250 grams of cactus, 28 grams of honey, appropriate amounts of sugar osmanthus and sugar roses, and a little salt.
Preparation method: Wash the cactus, remove the spines, cut it into strips and put it into a slightly larger bowl. Add a small amount of salt, mix well, marinate for a few minutes, then wash away the salt and mucus with clean water. Put in the plate. Mix the honey and sugar osmanthus thoroughly, pour it on the cactus strips, and marinate for 2-3 hours.
Features: This product functions to moisten the lungs and relieve cough, strengthen the stomach and intestines. It can prevent and treat gastric ulcers, stomach pain, palpitations, insomnia, bronchial asthma and other diseases.
Cactus mixed with tofu
Ingredients: 250 grams of tofu, 150 grams of cactus.
Accessories: 10 grams of cooked vegetable oil, 2 grams of refined salt, 2 grams of MSG.
Preparation method: Wash and remove the thorns from the cactus, cut into small pieces, then cut the tofu into small pieces, add refined salt, monosodium glutamate, and cooked vegetable oil to adjust the taste.
Key to production: seasonings can be prepared according to personal taste. Features: fresh, tender, fragrant and delicious.
Cactus mixed with vermicelli
Ingredients: 200 grams of cactus, 60 grams of vermicelli, 1 carrot.
Accessories: 15 grams of sesame oil, 4 grams of refined salt, 5 grams of rice vinegar, 2 grams of MSG.
Preparation method: Remove the thorns from the cactus, wash it, cut it into thin strips, and marinate it with salt. Put the vermicelli into a bowl and let it rise with boiling water, then soak it in cold water to control the moisture. Cut the carrots into thin strips, place them on the cactus shreds and vermicelli, add vinegar, refined salt, sesame oil and MSG, mix well and serve.
The key to production: Use hot water to make the vermicelli thoroughly, then cool it with cold water, cut it into 10 cm long pieces and mix it with the cactus shreds. Otherwise, the vermicelli will be too hard to digest and too long to be eaten.
Features: Easy to make, bright in color, refreshing and refreshing.
Freshly squeezed cactus juice
Main ingredients: cactus, pineapple, sugar.
Preparation method: Cut 1 piece of cactus into small pieces, put it into a household food processor, add 100 ml of cold water (ice is better), 1/4 piece of pineapple and a little sugar. , homogenize together and filter with gauze to make 1 cup of delicious freshly squeezed cactus juice.
Features: green color, refreshing taste, sweet and sour taste.
〖Hot dish〗
Shiitake mushrooms and cactus
Ingredients: 500g of cactus, 15g of shiitake mushrooms, 50g of boiled winter bamboo shoots.
Accessories: 20 grams of cooked peanut oil, 15 grams of sesame oil, 6 grams of refined salt, 2 grams of MSG, 20 grams of cooking wine, 4 grams of fresh ginger, and 20 grams of water starch.
Preparation method: Remove the mushrooms from the water, remove the roots, wash and slice them. Set the juice aside to settle. Remove the sediment and pour it into another bowl for later use. Remove the thorns from the cactus and cut into slices. Peel the ginger and chop into fine pieces, soak in water and use its juice. Put the wok on the fire, add salt, monosodium glutamate, mushrooms, and bamboo shoot slices, then reduce the heat to low and simmer to add the flavor, then add the cactus slices, pour in water starch to reduce the juice, add sesame oil, and stir-fry evenly.
Making key: simmer over low heat until the flavor is absorbed, then add the cactus and stir-fry.
Features: black and white, pleasing to the eye, fresh and delicious.
Cactus Fried Box
Ingredients: 300 grams of tender cactus.
Ingredients: 200 grams of pork, 4 eggs, a little pepper and salt. Accessories: 250 grams of vegetable oil, 75 grams of starch, 5 grams of refined salt, 5 grams of soy sauce, 2 grams of MSG, and a little minced green onion and ginger.
Preparation method: Cut the cactus into 4 cm square pieces, cut each piece transversely, and cut into hinge pieces. Add onions, minced ginger, refined salt, MSG, and soy sauce to the meat filling, stir well and stuff into each cactus. Crack the eggs and mix with 2 grams of starch salt into a paste. Set aside. Put the cooking oil in the pot and heat it until it is 50% hot. Roll the cactus slices in the egg batter, then deep-fry them until both sides are golden brown. Place the fried cactus boxes on a plate and sprinkle with pepper and salt before serving.
Features: crispy on the outside, tender on the inside, fresh and delicious.
Fish-flavored cactus
Ingredients: 300 grams of cactus, 50 grams of water fungus.
Accessories: 25 grams of pickled pepper, 25 grams of garlic, 15 grams of green onions, 10 grams of ginger, 30 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, a little salt, cooking wine, MSG, and water starch.
Preparation method: Remove the thorns from Shantou palm and cut into thin strips, and cut the fungus into strips. Chop the soaked peppers into shreds, mince the onion, ginger and garlic, add sugar, vinegar, soy sauce, refined salt, monosodium glutamate and water starch to the juice and set aside. Heat up the wok, add 35 grams of oil, add the pickled chili peppers, and stir-fry the onion, ginger, and garlic until they are fragrant. Add the cactus and water-cured fungus, stir-fry for a while, and cook in Once the juice is ready, stir-fry and add oil to the pan.
The key to production: prepare the fish-flavored sauce, add slightly less vinegar, and stir-fry for a short period of time.
Features: Strong fish flavor, refreshing and not greasy.
Cactus and fried beef
Ingredients: 50 grams of fresh cactus, 100 grams of beef.
Preparation method: Remove the thorns from the fresh cactus, wash it, and cut it into fine pieces for later use. Then wash the beef, cut it into slices, put it in the frying pan, add an appropriate amount of salt, and then eat it. .
Efficacy: Stop bleeding, protect wounds, treat yang ulcers, nourish the spleen and stomach, and replenish qi and blood.
Cactus sizzling beef tenderloin
Ingredients: 200g beef tenderloin, 50g cactus, 50g onion.
Accessories: 150 grams of vegetable oil, 4 grams of refined salt, 10 grams of soy sauce, 5 grams of cooking wine, 3 grams of MSG, 3 grams of ginger juice, and 20 grams of water starch.
Preparation method: Cut the beef into slices, add salt, soy sauce, cooking wine, monosodium glutamate, and water starch and mix well, set aside. Remove the thorns from the cactus, cut into slices with a slope knife, slice the onion, and set aside; combine ginger juice, cooking wine, salt, and monosodium glutamate into a sauce for later use. Heat up the wok, add 100% vegetable oil and heat until it is 80% hot, slide in the marinated beef slices, stir-fry until it changes color and is tender, set aside. Heat the iron plate on the fire, add a small amount of vegetable oil, add onions and cactus, stir-fry briefly, add beef, cook in the sauce, cover and simmer briefly. Before serving, sprinkle some cactus slices and drizzle with sesame oil.
The key to production: the beef tenderloin oil must be warm enough to make it tender, the ginger juice must be mixed well, and the iron plate must be hot.
Features: Beautiful shape, refreshing and hot taste.
Stir-fried fungus with winter bamboo shoots in the palm
Main ingredients: 200 grams of cactus.
Ingredients: 50 grams of winter bamboo shoots, 100 grams of water-cured fungus, and 15 grams of wet starch.
Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of sugar, 5 grams of cooking wine, 2 grams each of green onions and cake paste, 5 grams of sesame oil, and 50 grams of soup.
Preparation: (1) Cut the cactus into heart-shaped 0.5 cm thick slices, slice the winter bamboo shoots with a diagonal knife, blanch them in boiling water together with the fungus, and drain away the water.
(2) Put the base oil in a spoon, heat it up to 70%, add onions and ginger and saute until fragrant, add the main ingredients, cooking wine, add soup, add salt, MSG, sugar, stir-fry, wet Thicken with starch and pour in sesame oil.
Stir-fried shrimps with cactus
Ingredients: 200 grams of shrimps, 100 grams of cactus.
Accessories: 100 grams of vegetable oil, 4 grams of refined salt, 2 grams of MSG, 10 grams of cooking wine, 10 grams of water starch, and 5 grams of ginger.
Preparation method: Wash the cactus, remove the thorns, and cut into 1 cm cubes. Wash the shrimps, mix refined salt, monosodium glutamate, cooking wine, water and starch, put oil in the wok, and when it is 60% hot, add the prepared shrimp oil and remove the oil. Leave a little oil in the pot, add minced ginger and green onion to the pot, quickly add shrimps and cactus cubes, then add seasonings, stir-fry for a while, thicken with water starch, add clear oil, put it into a plate and serve.
Making key: Cactus and shrimp must be cooked carefully and stir-fried quickly.
Features: Sweet and tender, white and green in color, good in shape and color, tempting appetite.
Sauteed cactus peppers
Ingredients: 250 grams of cactus, 150 grams of green and red peppers.
Accessories: 50 grams of cooking oil, 8 grams of refined salt, 2 grams of MSG, a little shredded green onion and ginger.
Preparation method: Wash the cactus, remove the thorns, and cut into shreds. Remove the green and red peppers, wash them, and cut them into shreds. Heat the pot, add oil, add green pepper, cactus, refined salt, MSG, add shredded onions and ginger, stir-fry until fragrant, stir-fry quickly over high heat and serve.
Features: sour, spicy, salty, fragrant and refreshing.
Cactus Fried Shredded Belly
Ingredients: 200 grams of cooked pork belly, 150 grams of cactus.
Accessories: 150g vegetable oil, 4g refined salt, 20g cooking wine, 5g soy sauce, 3g MSG, 5g each green onion and ginger, 20g water starch, 125g stock, 10g sesame oil.
Preparation method: Cut the pork belly into shreds, wash and remove the thorns from the cactus and cut into shreds for later use. Heat up the wok, add vegetable oil to heat, add onion, ginger, tripe and cooking wine and stir-fry. Add stock, salt, soy sauce, bring to a boil, then reduce to low heat and simmer for 2 minutes, add MSG and cactus, reduce the juice, and remove the oil from the pan.
Making key: The pork belly should be cooked on low heat for 2 minutes and should not be stir-fried; the cactus should not be put in too early.
Features: Delicious color, crispy texture and fragrant taste.
Cactus Pickled Fish
Ingredients: 400 grams of cactus, one grass carp, and 10 pickled peppers.
Accessories: 10 grams of refined salt, 10 grams of white vinegar, 5 grams of pepper, 10 grams of seasonings, 10 grams of starch, 20 grams of cooking wine, 200 grams of broth, 50 grams of vegetable oil, 50 grams of green onions, and 50 grams of ginger. .
Preparation method: Remove scales from grass carp, disembowel and wash, slice into fillets, add salt, monosodium glutamate, cooking wine and starch, marinate for half an hour, cut cactus into diamond-shaped slices. Take the pickled peppers and cut them into small pieces. Stir-fry them together with the green onions and shredded ginger. Add the stock, salt, vinegar, fish skulls, and cactus. Stew them together until the soup turns milky white. Remove the fish skulls and cactus. Put into soup basin. Put the fish fillets over low heat, cook until cooked, add MSG, cooking oil, and pepper to adjust the taste, then add a few cactus slices, then take it out of the pot and pack it into boxes.
Making key: Use cactus instead of kimchi and add it as early as possible; leave a little cactus and add it after the vegetables are cooked.
Features: This dish is sour, spicy and delicious.
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.
Shiitake mushrooms, tofu and boiled diced palms
Ingredients: 300 grams of cactus.
Ingredients: 50 grams of shiitake mushrooms, 80 grams of water tofu, 30 grams of red pickled peppers.
Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of cooking oil, 5 grams of sesame oil, and 5 grams of pepper water.
Preparation: (1) Cut the cactus, shiitake mushrooms, water tofu, and red pickled pepper into 1.5 cm cubes, blanch them in boiling water, take them out, and drain away the water.
(2) Put the main ingredients into a basin, add salt, monosodium glutamate, cooking oil, and pepper water, mix well, and pour in sesame oil.
Roasted red dates with walnuts and palm strips
Main ingredients: 300 grams of cactus.
Ingredients: 50 grams of jujubes, 50 grams of cooked walnut kernels, 900 grams of salad oil (50 grams consumed).
Seasoning: 5 grams of iodized salt, 3 grams of MSG, 8 grams of sugar, 5 grams of cooking wine, 5 grams of sesame oil, 15 grams of wet starch, a little green onion and ginger.
Preparation: (1) Cut the cactus into 1 cm wide and 4 cm long strips.
(2) Pour oil into a spoon, heat it to 40% heat, add cactus, jujube and walnut kernels and slide them over, drain all the oil, add base oil in a spoon, heat until cooked, add onion and ginger. , sauté until fragrant, add the main ingredients, add the soup seasoning, cook until the juice is thick, thicken it, and pour sesame oil.
〖Pasta〗
Cactus dumplings
Ingredients: 500 grams of cactus, 400 grams of pork, 500 grams of dumpling powder.
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 into pieces, add salt, soy sauce, MSG, minced green onion, minced 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 it into the prepared meat filling. Wrap into dumplings according to conventional methods, and can be boiled or fried. Chop the cactus into small pieces, wrap it in a bean bag, and squeeze out the sticky juice repeatedly. The drier you squeeze, the better.
The key to production: the taste is slightly sour and has a unique flavor.
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 as usual.
Making key: Chop the cactus, wrap it in a bean bag, and squeeze out the sticky juice repeatedly. The drier the squeeze, the better.
〖Soups〗
Cactus meatballs
Main ingredients: 150 grams of fat and lean pork, 100 grams of cactus.
Accessories: 5 grams of refined salt, 2 grams of MSG, 4 grams of pepper, a little each of water starch, green onion, and minced ginger, 15 grams of vegetable oil, and 5 grams of sesame oil.
Preparation method: mince the meat, put it into a bowl, add 3 grams of refined salt, 1 gram of MSG, green onion, minced ginger, white pepper, sesame oil, water, stir in one direction and beat until it becomes sticky. ; Remove the thorns from the cactus and cut into slices for later use. Put the wok on the fire, add oil, add green onion and ginger to the pot, add refined salt and 1500 grams of water, bring to a boil, then squeeze the meat filling into balls, add them into the pot one by one, and cook until the balls float. Remove the floating film, then add cactus slices, MSG, sesame oil, pepper, etc., and adjust the taste.
The key to production: the meatball filling must be stirred vigorously; add the cactus slices before serving to maintain the color and taste.
Features: fresh and delicious.
Cactus Stewed Chicken Soup
Ingredients: 200 grams of cactus, 1 chicken , cloves, cardamom, green onions, ginger slices, 5 grams of MSG. Preparation method: Clean and cut the chicken into pieces, add 3000 grams of water to the pot, and put the chicken pieces into the pot; after boiling, skim off the foam, add pepper, aniseed, etc., onion and ginger segments, and cover the pot. Simmer over low heat until cooked. Add an appropriate amount of salt to taste, pick out the onions, ginger, pepper and aniseed, sprinkle with cactus slices before serving, put in a bowl, and serve.
Features: Chicken soup is mellow, slightly sour and rich in nutrients.
Longevity Soup
Ingredients: 1 soft-shell turtle, 150 grams of cactus.
Accessories: 25 grams of wolfberry, 5 grams of refined salt, 2000 grams of broth, green onions, ginger slices, MSG.
Preparation: Slaughter the turtle, wash it, cut it into large pieces, blanch it in boiling water for 2 to 3 minutes and set aside. Put the broth, green onions, ginger slices, salt, soft-shell turtle pieces, and wolfberry into the casserole, turn on the heat, remove the foam after boiling, then reduce the heat to low and simmer until cooked. Add cactus slices and MSG to the soup for seasoning, and boil it slightly.
Features: The soup is delicious, nourishing and rich in nutrients.
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, 5 grams of sesame oil, 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 over high heat, add shrimps, vermicelli, cactus, and salt until cooked, sprinkle in MSG, pour in sesame oil, mix thoroughly, and serve in a soup basin.