Liu Jiayu

Living in Yunnan in the southwest, she has now found a unique way with her own delicious food. During the mushroom season, you can easily meet the mushroom buyers in the food markets in Kunming and Banna, and at other times, many delicious foods such as sprinkle, steamed pork, ham, steamed chicken and so on are served in turn, teaching people to eat happily.

In the gourmet world of Yunnan, Jianshui grass bud is unique. As an aquatic herb, the edible part of grass buds is underwater. Grass buds that can grow in all seasons are very similar to ivory in terms of shape and color, so in some places, grass buds are also given the name "Ivory Vegetable". This refreshing and tender food often brings a sweet taste when scalded, but when fried with ham slices, it adds a crisp flavor. You don't have to worry that this delicate food will become unattainable because of the long distance. After all, the transportation industry is developed today, and the space distance has been shortened. The grass buds just picked in the morning may be placed in the food market, supermarket and your grocery shopping app in the afternoon, waiting for your purchase.

Grass bud sparerib soup

Ingredients:

Jianshui grass bud, pork ribs, salt, cooking wine, ginger and onion

Practice:

1. Wash the onion ginger, then knot the onion and slice the ginger for later use;

2. Wash the grass buds, cut off the old parts, then cut them into 2mm thin slices with an oblique knife, put them in a clean container, and cover them with a piece of soaked kitchen paper to keep them moist for later use;

3. Take a clean bowl, put the cut ribs into it, add a proper amount of water, soak for about 3 minutes, and remove the blood;

4. Pour the onion knots, ginger slices and cooking wine into a clean pot, then add enough water to make onion Jiang Shui, put the ribs in it, boil them with strong fire, and then take them out for later use;

5. Take a clean pot, add ginger slices and a little cooking wine, add a proper amount of water, then put the ribs in, turn the fire to a low heat and simmer for about 1 hour, then add the processed grass sprouts, and simmer for about 3-5 minutes before turning off the fire. When eating, you can add appropriate amount of salt to taste according to your own preferences.

tips:

1. Grass buds get old easily without water, so it's best to keep them in water, and then take them out of the water for treatment when eating;

2. The treated grass buds will also encounter problems such as oxidation. If you can cook in the pot immediately after changing the knife, you don't have to consider the oxidation problem. If you need to wait for a while, you'd better moisturize it with some clean and odorless materials.

3. The sliced grass buds are easier to cook, and the cut grass buds taste better. How to deal with them can be decided according to your own preferences.

Stir-fried ham with grass buds

Ingredients:

Jianshui grass buds, ham, oil, ginger, cooking wine and salt

Practice:

1. Wash the ham, then cut it into filaments for later use;

2. Wash the grass buds, remove the old parts, and then change the knife into thick pieces of about 4mm;

3. Wash ginger, peel it and cut it into shredded ginger for later use;

4. put a proper amount of oil in the pot, heat it, add shredded ginger and stir-fry it slightly, add shredded ham and stir-fry it when it is fragrant, then add a little cooking wine, stir-fry it for a few times, then quickly add the cut grass buds, stir-fry until the grass buds are broken, and then add a little salt for seasoning.

tips:

1. There are many optional parts of ham. Generally speaking, both the top and the Chinese side can be used to cook this dish, and the top side is the best. However, many ham pieces on the market are processed now. If you can't tell the specific parts clearly, you can actually buy ready-made ham pieces directly in the supermarket and go home to change the knife.

2. There are many kinds of hams. If you want to eat authentic Yunnan flavor, Xuanwei ham is of course the best.

3. Ham itself is salty, so it is not necessary to add extra salt when frying, which can be decided according to personal preference.

Proofreading: Liu Wei