How to cold mix fresh fishy grass?
I will share with you here two ways of making my cold fishy grass, as well as the nutritional value of fishy grass.
Fishy grass in our Sichuan, Chongqing, Yunnan, Guizhou and other southwestern area called folded ear root. When eating cold fishy grass, some people do not like to eat the leaves, some people do not like to eat the root.
a, cold fishy grass leavesInstrument preparation: main ingredients: fishy grass.
Accessories: soy sauce, vinegar, pepper, oil chili, sesame oil, sugar, salt, chicken essence.
Start making:Organize and clean: Separate the rhizome and leaves from the fritillary we bought, take the leafy part, and rinse off the sediment with water.
Start cold: put the cleaned leaves of Fritillary into a large bowl, add the right amount of salt, chicken essence, pepper flakes, oil chili, sesame oil, vinegar, soy sauce, sugar. Then use chopsticks to stir inside the large bowl until well mixed.
Serve on a plate: Serve the well-stirred fritillary on a plate and drizzle the sauce over the surface of the fritillary leaves.
Warm tips: The old leaves need to be removed, do not rub with your hands when cleaning, it is best to clean one by one. If you don't like the sour flavor, you can not add vinegar.
Two, cold fish grass rhizomeInstrument Preparation: Main Ingredients: fish grass.
Accessories: garlic, ginger, red pepper, salt, olive oil, soy sauce, rice vinegar, sugar.
Start making:Cleaning: Remove the old, bad rhizomes of the fish we buy, fold them into 3 inside length nodes, and then scrub vigorously to wash off the very fine whiskers.
Pickling: after washing the rhizome of the fish fish grass, put the right amount of salt, pickling for about 10 minutes.
Seasoning: Chop the ginger, garlic and red chili pepper into small pieces and put them in a small bowl. Heat the olive oil in a wok over low heat until smoking, then pour the oil into the dressing bowl while it's still hot and stir. Add the soy sauce, rice vinegar and sugar and mix well.
Serve on a plate: Drain the marinated roots, put them on a plate and pour the sauce over the surface of the roots.
Warm tips: fishy grass is eaten raw, be sure to clean, with salt pickling purpose is to remove part of the fishy flavor. If you like the flavor you don't need to pickle.
After finishing the preparation of the roots and leaves of fishweed respectively, we will now talk about the nutritional value of fishweed. Why are there so many people like to eat:
three, the nutritional value of fishy grassFishy grass is not only a vegetable we eat, it is a kind of medicinal herbs. It can clear heat and detoxification, reduce swelling and heal sores, diuretic and dehumidification, clearing heat and stopping dysentery, stomach and digestion, with the treatment of real heat, heat and toxin, dampness, disease and heat as a result of carbuncle, sores and swollen poisons, hemorrhoids, hemorrhoid, spleen and stomach heat, and so on. Modern pharmacological experiments show that the fish grass has antibacterial, antiviral, improve immunity, diuretic and other effects.
Summary:Cool Fishweed is still relatively simple to make and fast. As long as you remember the production method I introduced to you, I believe you can also make the body more healthy. This time for to give you to share two kinds of my cold fishy grass preparation method, as well as the nutritional value of fishy grass, here it is.