cm, the leaf petiole is 5-7cm long, the flower is yellow, the petals have a black longitudinal stripe, and the hornbeam is fruiting. Arugula like warm cool humid climate, saline resistance, drought and flood resistance, cold resistance is strong. Edible part of the tender stems and leaves and flower buds, slightly bitter, fresh leaf juice with sesame flavor.
Suitable for stir-fry, soup, cold or millet rice with sauce.
Lentils and arugula fried squid
Raw materials: 450 grams of squid, 400 grams of lentils, 55 grams of arugula (washed and dried), 1 red pepper (chopped), 6 slices of bread.
Seasoning: 5 teaspoons olive oil, 1 sprig of rosemary (cut into four pieces), 1 lemon (juice the pulp, mince the skin).
How to make:
1. Clean the fresh squid (remember to remove the membrane), cut it into slices, put it into a bowl, add 1 teaspoon of olive oil, rosemary, red pepper and half a lemon zest, mix well and marinate for 30 minutes.
2. Soften and cook the lentils beforehand, put them in a large bowl, pour 2 teaspoons of olive oil and the rest of the lemon zest and juice and mash to a thick paste.
3. Heat the remaining 2 teaspoons of olive oil in a wok, add the squid and sauté for 1 to 2 minutes, until the squid curls up and becomes opaque.
4. Toast the bread slices in a toaster oven to crisp them up.
5. Put the lentil paste made in step 2 on the toasted bread slices, then serve the fried squid slices and sprinkle with arugula.
Spinach and arugula salad
Raw materials: spinach 10 grams, 60 grams of arugula, 10 grams of Parmesan cheese, walnuts 10 grams.
Dressing: 20 grams of oil and vinegar dressing, 1 gram of salt, 1 gram of pepper.
Methods:
1. Wash spinach and arugula, drain and plate.
2. Add oil vinaigrette, salt and pepper and mix well.
3. Use a paring knife to grate the Parmesan cheese into very, very thin slices, sprinkle over the salad, and garnish with walnuts all around.