The nutritional value of seaweed is also high, which is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamins and so on. In addition to spring, seaweed has been growing in summer and autumn, so it can be said that it can be eaten all year round. Every May, it will bloom purple flowers, and you can pick some bottles and put them on the coffee table and desk, which is a very elegant and different scenery.
When I went back to my parents' house at the weekend, my uncle across the hall picked a lot of seaweed from his own field and gave it to us. It was growing at the right time, neither too tender nor too old. If you dig it yourself: when the seaweed just emerges, you can dig it directly without digging out the root system; Or just take off the top tip by hand and eat the most tender leaf stem. After picking it back, use the most common methods: cold salad and stuffing. If you are interested, please try it together ~
1: First, clean the yellow leaves and dry leaves on the seaweed, and then rinse them repeatedly in clean water for several times. Cut garlic into powder for later use.
2: Sit in a pot on the fire, pour water into the pot, put the seaweed in blanching water after the water boils, then take it out and let it pass through cold water, then remove the excess water and put it in a bowl for later use.
3: Spread the seaweed, add the minced garlic, pour in soy sauce, sesame oil and vinegar, then add some salt and Chili oil, and stir well to serve.
1: Prepare a large bowl, pour in 1 small bowl of flour and 1 small bowl of rye flour, after mixing evenly, slowly add half a small bowl of hot water to the mixed flour, and stir it into a floccule with chopsticks, then slowly add half a small bowl of cold water to the other half of the mixed flour, and also stir it into a floccule with chopsticks, and then knead all the flours into a smooth dough by hand.
2. Put the prepared meat stuffing into a bowl, slowly add a small amount of cooled pepper water, stir in one direction with chopsticks to make the meat vigorous, then add Jiang Mo, a small amount of cooking wine, soy sauce, sesame oil and salt, and continue to stir in one direction with chopsticks until it is evenly stirred and the meat vigorous. Then stir the seaweed, a small amount of sesame oil, salt and meat evenly for later use. [Note: The main purpose of adding pepper water and cooking wine is to deodorize the meat. ]
3. Take out the dough, knead the dough on the chopping board, knead it into a long strip, cut it into evenly sized agents with a knife, and roll it into dough.
4. Take a dough, add stuffing, wrap the surrounding edges like buns, and then gently flatten them into cakes on the chopping board, so that a pie is ready. Make all the ingredients into pies.
5: Sit in a frying pan on the fire, pour a little oil into the pan after it is hot, turn to low heat, then put the pie into the frying pan, cover it, and bake it slowly. After three minutes, fry the bottom until it is golden, turn it over, and then bake it for three minutes. After that, wait for the pie to bulge slightly and be golden on both sides, and you can take it out of the pan and plate it.
1, when the seaweed just grows, there are small dark brown leaves at the bottom, which are similar to rotten leaves. Wash them before eating.
2. Like other wild vegetables, in order to remove the possible pollutants on the seaweed and remove its bitter taste, it is best to boil it in hot water before eating.
3, the small thorns on the leaves of the seaweed are more pricking, so pay special attention when digging; In addition, when blanching, blanch for a while to make the small thorns soft, so that children don't worry about pricking their mouths when eating.
4, most wild vegetables are cold, eat a small amount, just taste fresh, don't eat more.
In spring, with the germination and growth of all kinds of wild vegetables, when digging wild vegetables, we must choose a relatively clean environment without spraying drugs and less pollution. It is best to choose a place in the suburbs and a farm orchard or vegetable garden that is allowed to dig wild vegetables. Don't choose public places like parks and roadsides or places with more pollution. Eating wild vegetables in spring, the freshness of the soil and the revival of everything are all here, which is the taste that spring brings us; Perhaps, there is also a kind of carefree complex that misses running around in the countryside when I was a child.