Main ingredient:

300 grams of mountain wild cabbage (jade maiden cabbage).

Applications:

10 grams of white onion, 2 grams of garlic. Carrot 20 grams.

Seasoning:

2 grams of salt, 1 gram of monosodium glutamate, 3 grams of sesame oil.

Making steps:

1, wash the mountain wild vegetables, cut into about 2-inch segments spare.

2, white onion, carrots cut into thin julienne strips, garlic pounded into garlic puree spare.

3, the pot of water, water boiling into the mountain wild vegetables, carrots blanch and then fished into the water to soak in the cool standby.

4, add a little water to the garlic puree and seasonings and mix well to make seasoning sauce standby.

5, take a clean bowl, the mountain wild vegetables, green onion, carrot shredded into.

6, add the seasoning sauce and ingredients and mix well before serving.

PS:

1, in the blanch mountain wild vegetables and carrots can be added to the water with some cooking oil. This will not only make the finished product looks more beautiful, but also conducive to the human body to the carrots contained in the absorption and utilization of carotene.

2, will blanch cooked must be soaked in cool water, which is to ensure that the finished product has a crisp and tender taste guarantee.

Wild Vegetable Beef Cake Ingredients: beef, wild vegetables, green onions

Ingredients: five-spice powder, soy sauce, salt, soybean paste, cooking oil

Practice:

First hair a piece of dough used to make the skin. Molten noodles when making filling: chopped beef, add green onions, five-spice powder, soy sauce and mix well marinated for 10 minutes; wild vegetables washed and blanched with boiling water, chopped finely and minced beef together, add oil, soybean paste and mix well, add salt, and finally add sesame oil and mix well.

When the noodles are ready, knead them well, roll them into long strips, pull them into small pieces, roll them out, scoop a spoonful of filling into the skin, pinch them tightly like a bun, and fold them down to flatten them. The pan is hot and brushed with oil, put four pie blanks, light fire, one side of the cooking into a golden brown and then cook the other side, both sides cooked can be eaten.

Bud rice flour, that is, cornmeal, mixed with white flour and kneaded into a ball, molasses 15 minutes, why mix with white flour, because of more fibers in the bud rice flour, kneading can not be formed into a ball, you have to add white flour, add how much depends on your own, hope that the white flour is more, you can add more, don't want to add more white flour, you can also add less, but can not and not the dough.

Preparing wild vegetables, generally I here is the mountain Dingzi, slippery vegetables, prickly old buds, ferns,, Brahmaputra and so on, of course, the wild vegetables are not the same everywhere, pick one to two of your favorite also into. Wash the wild vegetables, chopped, do not cut too much, add chopped green onions and ginger, salt, pepper, monosodium glutamate, Northeast China soy sauce and the most important oil to add the so-called oil to the so-called oil to the so-called oil to the so-called oil to the so-called oil to the so-called oil to the so-called oil to the so-called oil? It's the fat left over from the lard. Add the right amount of oil and lard to the filling and mix in one direction.

What is the meaning of "three points"? It means that the size of the dough is the size of your three knuckles. Then roll it out a bit, add the wild vegetable filling, and wrap it up.

The big iron pot in the countryside, the pot to stew! Then, when the stew pot open, directly to the wild cabbage cake on the wall of the pot, sticking not fall even into the pot, cover the pot, and so the stew is cooked, your wild cabbage cake is also good!

Build it! ~~~~~~

By the way, I forgot to say, the wild vegetables are willing to eat bitter, directly chopped stuffing, do not want to eat bitter, then you first blanch with hot water, go to the bitter taste!