I haven't eaten elm money for many years, but I remember eating elm money, which my grandmother made for me. At that time, family conditions were limited, and white flour was rarely seen. Grandma mixed corn flour into elm money and steamed it for me. I only vaguely remember that elm money is slippery in my mouth, but I don't remember the rest.
I went to a vegetarian restaurant for dinner the other day and saw steamed elm money. Because I prefer to eat wild vegetables, I soon tasted elm money. I don't know if it's because white flour is mixed too much, so I didn't get the slippery taste cooked by grandma. But it's not bad. It tastes very light and sweet. ?
The traditional way to eat elm money is steaming. First, pick and wash the elm money. There is a small brown stalk at the root of elm money leaves, which needs to be picked one by one, then cleaned and controlled. There are two ways to steam elm money. The first method is to mix flour for dinner. The second method is to add chicken essence and salt to the dried elm root. After steaming, mix with garlic and eat. It's delicious.
Elm money can also be used to make omelets. First, blanch the cleaned elm with boiling water and soak it in cold water for a while to slightly remove the bitterness. Then beat the eggs according to the amount of elm, stir the eggs in a bowl with chopsticks, add elm and proper amount of flour and salt, then stir directly into a paste, and spread the egg elm cake on a slow fire. The omelet is delicious and delicious. You may have only steamed elm money, but you can try egg elm money cake.
Ulmus pumila contains a lot of dietary fiber and protein. Unlike other wild vegetables, elm money can only be tasted early, not eaten more. Elm money contains no harmful substances. Making some elm money soup often can also help to relieve neurasthenia and insomnia. Therefore, in this season when the elm is in full bloom, after picking it and boiling it at home, control the water, put it in a sealed bag and keep it in the refrigerator, and then eat it slowly.