The vegetables in the field are growing well, and the wild vegetables are not far behind. Young leaves, gray vegetables, salsa, bitter vegetables, mint, shepherd's purse and purslane are popping up in droves. What a bumper harvest. Let's share with you a wild vegetable that is especially suitable for summer. Convenient to mix, fresh fire. Let's see what it has to eat.
Do you know this kind of wild vegetable? This is a Ququ dish, the scientific name of which is Kucai, also known as Quma dish. Because it looks like bitter vegetables and tastes bitter, it is often misunderstood as bitter vegetables, and everyone despises it. As for how to distinguish bitter vegetables from ququ vegetables, just look at the leaves. Buckwheat has serrations, but bitter vegetables don't. It's easy to remember this.
Step 1: Squeeze out the leaves of koji and clean them. They are emerald green and have a strong natural flavor. Many people think that wild vegetables can only be eaten for a short time, but they don't know that this is the growth and development of one crop after another, especially in summer, when the temperature is suitable, one crop grows very fast. Qu Cai is a wild vegetable eaten from spring to summer, and its growth cycle is still very long. Don't miss the summer.
Step 2: Boil the pot with water, add a little salt to keep the leaves green, and put them in the koji to absorb water, which can not only remove hydrochloric acid, but also greatly reduce the bitterness. For example, our family likes to eat jiaozi. We will store some wild vegetables in spring and summer, squeeze purified water, put them in sealed bags and put them in the refrigerator for freezing preservation. It is very convenient to eat, so there are different jiaozi all year round.
Step 3: Pick up the Qu Cai and put it into the water, which is too cold. Squeeze the water and cut into pieces. Mix a bowl of juice, take a proper amount of garlic and mash it into minced garlic. (Chili oil can also be used) Add a little soy sauce, salt and sesame oil, mix well and adjust the juice. Now is the season of fresh garlic, so eating fresh garlic often has many benefits.
Step 4: Pour the minced garlic juice on the green vegetable leaves and turn it over. A refreshing and appetizing cold dish-Ququ is ready. It's fresh and refreshing, and it's very delicious. Have you ever eaten this wild vegetable?
Tip: 1. Take the wild vegetables collected that day home or store them in water as much as possible. If the leaves turn yellow, they can't be eaten, which will damage the taste. 2.Ququ can't be eaten with eggplant, and there is no need to put it together for cold salad. 3. Wild vegetables should not be ingested too much, and reasonable collocation can balance nutrition.