Nostoc flagelliforme is a wild terrestrial algae endemic to the plateau and one of the "three treasures" in Qinghai. Named after the shape of human hair, it is slender as hair, commonly known as Nostoc flagelliforme. Mountain slopes, gullies and grasslands are widely distributed in Huangshui, Qinghai and the valley pastoral areas in the east of the Yellow River. Nostoc flagelliforme is abundant in late summer and early autumn every year, and it is also produced in March and April. Usually in the morning and after the rain, pick vegetables with a line rake or a bamboo rake. Pat it gently after collection, shake off the clods, pick out impurities, dry it and comb it into locks, which is the finished product.
Nostoc flagelliforme contains seven amino acids and more than a dozen trace elements such as manganese, iron, calcium and copper. The content of protein is higher than that of Auricularia auricula, 32% higher than that of eggs, 4 times that of Lycium barbarum and equivalent to that of Dryopteris pubescens. Therefore, it has the special effects of tonifying the body, benefiting qi, treating hypertension, lowering cholesterol and blood lipid, and is famous at home and abroad.
"Hibiscus Nostoc flagelliforme" is a famous dish created by Song Fajian, a famous chef in Qinghai Province, on 1984. The main ingredients are chicken breast and Qinghai specialty Nostoc flagelliforme. The method is as follows: bake pancakes with beaten egg whites in a pan, spread minced chicken on them, spread a cake, spread minced chicken on them, spread a layer of soaked and washed Nostoc flagelliforme, roll it up and steam it, cut it into discs, put it in sauce, steam it in a cage for 5 minutes, drain the sauce, buckle it into a plate, and pour the soup made of chicken soup. This dish contains Nostoc flagelliforme and protein, which is black and white, hence the name.
Nostoc flagelliforme is cooked in pigs' hands. The two (small hands) of the pig are shaved and chopped forehand, and washed with clear water. Wash Nostoc flagelliforme with clear water and cut into small pieces. Wash one or one and a half star anise in the casserole and add pig's hand, star anise, soy sauce, salt, wine, ginger slices and onion. It is best to add water to three quarters of all ingredients. After the fire boils, simmer over medium heat. After about fifteen minutes, add mushrooms and Nostoc flagelliforme. Then simmer for five minutes. You can control your own time. You can stick a pig's hand with chopsticks and easily stick it in. If there is more water left, you should collect it on the fire. It's best not to leave juice. Will affect the fragrance. You can also cook Nostoc flagelliforme thin broth. Add Nostoc flagelliforme and lean meat into a casserole.
Three pieces of horseshoe silk
Ingredients: Nostoc flagelliforme 200g. 50g shredded egg yolk, shredded chicken breast100g. Soy sauce 10g, Shaoxing wine 10g, clear soup 10g, mushroom soup 10g.
Features: The soup is delicious, mellow and bright in color, just like "Ganoderma lucidum" floating in nectar, which is pleasing to the eye.
Gourmet: Shandong
Operation: Wash Nostoc flagelliforme, soak in warm water for 2 minutes, and drain. Cut the chicken breast into filaments. Put the wok on the fire, add boiling water, prick a small hole in the yolk with a needle, gently knead it into the wok with your hands, and remove the water when it becomes filaments. Put the shredded chicken into the wok and then take it out with bamboo chopsticks. Nostoc flagelliforme, shredded egg yolk and shredded chicken breast are stacked in a big soup bowl in three parts. Add clear soup to the pot to boil, skim off the floating foam, add mushroom soup, soy sauce and Shaoxing wine, adjust the taste, and pour into a three-line bowl.