Pumpkin vine grows in most parts of China, and it is a kind of green plant crawling on the ground. Its stems, vines and leaves are covered with a thin layer of white fluff, which feels rough and prickly, and the fruit is called pumpkin. I used to know that pumpkins are delicious, but I didn't expect this pumpkin vine to taste better when cooking. Pumpkin vine is like a simple village girl, quietly opening in the field and behind the corner house!
So why is such an ordinary pumpkin vine more and more favored by people, gradually entering the elegant hall from the humble corner and becoming the new favorite on the dining table of hotels and urbanites?
It turns out that pumpkin vine is a kind of plant with dual functions of medicine and food, which is rich in vitamins, amino acids, minerals, crude fiber and crude protein. According to "Herbal Rejuvenation", pumpkin vines are bitter, cold and non-toxic, and enter the liver and spleen meridians. Has the functions of clearing away lung-heat, regulating stomach and dredging collaterals. People can effectively prevent and improve some diseases of the human body through diet therapy. Medical research shows that pumpkin vine not only has the functions of regulating the stomach, improving women's irregular menstruation and improving human immunity, but also has the functions of relaxing bowels, preventing stones and expelling stones.
We know the diet method of pumpkin vine, so how to make pumpkin vine is the best? Yu Hui tells you quietly that pumpkin vine cooking, cold salad, soup and stuffing are all delicious. Today, Yu Hui will share with you four methods she has done, and you can do it yourself!
First of all, no matter which cooking method you use, you should choose the top part of the tender pumpkin vine. Before cooking, you should first treat the pumpkin vines and peel them. This step is very important to remember that if the epidermis is not removed, the crude fiber in the epidermis is not easy to chew, which will affect the taste, and the pumpkin vine with the epidermis removed has a crisp and refreshing taste. The method of removing the epidermis is very simple, that is, tearing along the section of the pumpkin vine and along the stem of the pumpkin vine, the epidermis is easily peeled off. Then fold the stem into small pieces you like, leaving the tip of the vine and the tender leaves together.
Secondly, no matter which cooking method you use, you should blanch it after removing the epidermis. Wash the processed pumpkin vines, blanch them in boiling water for two minutes, and then let them cool. Pumpkin vines washed in cold water are green and dripping, which is particularly appetizing.
The preliminary preparation of ingredients is ready. Here, Yu Hui will introduce you to four different methods of pumpkin vine:
Saute pumpkin vines
Exercise:
This is a very simple and easy-to-use automatic fast food. Prepare three or four cloves of garlic, wash and cut into minced garlic. Preheat the wok, add cooking oil, add minced garlic, stir fry, add blanched pumpkin vines, stir fry a few times, add appropriate amount of oyster sauce, salt and pepper, continue to stir fry for a while, and pour a few drops of sesame oil. Serve.
Experience sharing
When frying pumpkin vines, in order to ensure the sweetness of pumpkin vines, it is best to use less seasoning. I only used half a spoonful of oyster sauce, a spoonful of salt and a proper amount of pepper. It is characterized by green color, crisp taste, careful taste and slightly sweet flavor.
Sauté ed pumpkin vines with hot sauce
Prepare ingredients: blanched pumpkin vines, four or five cloves of garlic, one green pepper shredded, and two millet peppers cut into rings.
Practice: preheat the wok, add cooking oil, add minced garlic and stir fry, then add green pepper and millet pepper, stir fry with pumpkin vine several times, add a spoonful of oyster sauce, a spoonful of salt and a little pepper to taste, stir fry evenly and serve.
The characteristics of this dish: it has the smell of pumpkin vine and a little spicy taste. It is particularly appetizing and is Yu Hui's favorite dish. It's the first time to eat, and I ate too much dinner.
Cold pumpkin vine
Practice: cut the blanched pumpkin vines into small pieces, chop three or four cloves of garlic, put them in a plate together with the pumpkin vines, add appropriate amount of salt, pepper and sesame oil and stir well.
Cold pumpkin vine is simple, quick, light and refreshing, especially suitable as a side dish for breakfast and dinner. If you like spicy food, you can also add a little fried Chili oil, which is also delicious.
Pumpkin vine meatball soup
Ingredients preparation: blanched pumpkin vine, Pleurotus eryngii, fine vermicelli, minced onion and ginger, beef stuffing (pork and mutton stuffing can also be selected according to personal taste).
Practice: 1. Add minced onion and ginger into the meat, stir well, and then add oil, soy sauce, oyster sauce, salt, pepper and sesame oil in turn to color and taste. Stir in one direction with chopsticks until the meat is mixed evenly.
2. After the meat stuffing is adjusted, use a spoon to make the meat stuffing into small balls. Use this time to make meatballs, add enough water to the casserole and boil it.
The water is boiling and the meatballs are ready. Put the meatballs into the pot one by one and bring to a boil. Put the pumpkin vine, Pleurotus eryngii and vermicelli into the pot, boil it again, add a little salt, pepper and sesame oil to adjust the taste of the soup, and serve.
Experience sharing
Because various seasonings such as salt are added in the filling process, only a small amount of salt, pepper and sesame oil is needed to adjust the taste of the soup. The characteristics of this dish are: the meatballs are delicious, the pumpkin vines are fragrant and green, and the soup is delicious, which is enjoyed by both the elderly and children.