Recently, Ms. Cao spent 300 yuan to buy 30 Jin of wormwood online, and prepared to make her own youth league. When the wormwood arrived, she found that it was a little different from what she had bought before. She suspected that she had bought poisonous ragweed. Relatives and friends around also expressed their opinions, and it was difficult to distinguish between true and false for a while. Ms. Cao simply went to Xiaoshan District Chinese Medicine Hospital and asked the Chinese pharmacist for the most authoritative statement.
You don't go to the kitchen very often, are you also stupid and confused?
In fact, there are two tricks to distinguish wormwood:
One is that the upper part of its leaves is dark green, and the back of the leaves has gray fluff, so it is also called azure and white leaves;
Another and most important, wormwood has a cool taste, which can be smelled by rubbing it with your hands.
There are also many varieties of wormwood, mainly divided into Artemisia argyi and Artemisia argyi. Wild wormwood is often used to make green balls, and home wormwood is often used for home decoration during the Dragon Boat Festival.
Ragweed, which is often confused with wormwood, is similar in appearance, but it is only cosplay in appearance. If you put your nose closer, you can smell the foul smell, and likui jy Gui Li can immediately distinguish it.
If you eat ragweed by mistake, you should go to the hospital, because it may cause vomiting, allergies and other symptoms. Therefore, when buying raw materials, you must be eye-catching.
Now that we have learned to choose materials, let's do it together! Like Zongzi and Tangyuan, Sweet Party and Salty Party are coming to pk again. Generally speaking, the sweet ones are called dumplings and the salty ones are called dumplings? Both methods are taught to everyone.
qingtuan; sweet green rice balls
Practice:
Tear off the tender leaves of wormwood, mash them into juice, knead them into glutinous rice flour, and make green dumplings; Choose sugar bean paste as stuffing; Then steaming in a cage; Brush the cooked vegetable oil evenly on the surface of the dumplings when coming out of the cage. Success!
Tips:
Don't eat too much for these people: old people and children; Patients with pancreatitis and gastritis; Diabetic patients; Patients with cholecystitis and gallstones.
Qingming?
Practice:
Squirrel grass, glutinous rice flour and rice flour are kneaded together and processed into skins, and diced meat, diced bamboo shoots, diced mushrooms, dried bean curd and pickled vegetables are fried to make stuffing, and wrapped into jiaozi shapes.
The whole plant has white wool, small leaves like chrysanthemum leaves, small flocculent yellow flowers and an annual green flowering herb.
Tip: Qingming? There is a small difference with the Youth League. The former usually uses the mouse to bow grass, and the green group uses wormwood.
In addition to the Youth League, there are many seasonal delicacies around the Qingming Festival, but the homely food is full of the flavor that this season should have, which is affordable and convenient to cook. Hang Xiaowei recommends it to you, with attached methods!
Qingming snail
In a word, it is accurately summarized-"Qingming snail is as fat as a goose."
Sauced snails practice:
1, ginger and garlic slices stir fry; Add two tablespoons of soybean sauce, and add some pepper if you like spicy food.
2, add snails to stir fry, add appropriate amount of seasoning and add water without snails.
3. Cook for about 3 minutes after the water is boiled, and sprinkle with chopped green onion to eat.
Tip: snails must be kept in water for a while and then cleaned.
Stewed Spring Bamboo Shoots
The tender spring bamboo shoots unearthed before and after the Qingming Festival are cooked with heavy oil and sugar. The color is bright red, fresh and refreshing, fresh and salty, and sweet. As early as 1956, this dish was recognized as one of 36 famous dishes in Hangzhou by Zhejiang Province.
Practice:
1. Bamboo shoots are sliced flat with a knife and then cut into sections;
2. Heat more oil in the pot, add bamboo shoots to stir fry, add a little soy sauce and a tablespoon of sugar after seven or eight minutes of cooking, then add a proper amount of fresh shellfish sauce to make it fresh, and finally sprinkle a little chicken essence to stir fry.
Tip: people with allergies, severe stomach problems and indigestion should not eat more.
Shepherd's purse wonton
If wild vegetables are ranked according to seniority, shepherd's purse is definitely the top grade. Shepherd's purse wonton, which is fresh and fresh, is a delicious food that Hangzhou people will never forget.
Practice:
1, put the washed shepherd's purse into boiling water with a little salt, blanch it until it becomes discolored, pick it up and soak it in cold water for later use.
2. When in use, squeeze the shepherd's purse out of water, finely chop it, add meat foam, eggs, salt and cooking wine and mix well.
3. Wrap the wonton.
Tips:
Add a few spoonfuls of flour when washing shepherd's purse, and the sand and mud mixed on shepherd's purse leaves can be easily taken down; Adding pepper water to the meat stuffing can play a role in refreshing.
Malan head
People in Hangzhou love to eat Malantou, especially when it is slightly astringent at first, and then it is full of refreshing aftertaste. The pure wild Malantou is the most tender in 20 days before and after Qingming Festival, and the most classic way is to mix it with fragrant dried fruit.
Practice: wash Malan head and put it in boiling water for 3 minutes, then remove it and put it in cold water to squeeze out the juice; Chop into pieces; Add dried fragrant powder, salt, sugar, monosodium glutamate, balsamic vinegar and sesame oil and mix well.
Tip: Malantou is nutritious and delicious, but it must not hurt other plants or damage the environment when picking.
Chinese toon
Toona sprouts are generally the best between Qingming and Grain Rain. Toona mixed with noodles and scrambled eggs is absolutely fragrant all over the house.
Practice:
Wash the head of Toona sinensis, scald it, cut it into powder, pour it into eggs, add seasoning and stir it into egg paste. Heat the wok with oil until it is 70% hot. Pour the egg paste into the wok, stir-fry until the eggs are tender and cooked, sprinkle with a little cooked oil, and serve. (Write here, Xiaobian feels so hungry)
Tip: This dish has the effects of nourishing yin, moistening dryness and toning skin.
Source/Municipal Health Planning Commission