The nutritional value of seaweed is also high, and it is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene and vitamins. Seaweed grows in summer and autumn except in spring, so it can be eaten all year round. Every May, it will bloom with purple flowers. 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 for us. It grows at the right time, neither too tender nor too old. If you dig by yourself: when the seaweed just emerges, you can dig directly without digging out the root system; Or just pick the top by hand and eat the most tender leaves and stems. After picking it back, use the most common methods: cold salad and stuffing. If you are interested, let's try it together ~
1: Clean the yellow leaves and dead leaves on seaweed first, and then rinse them with clear water 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 boiling water after the water boils, then take it out and let it pass through cold water, and then take out the excess water and put it in a bowl for later use.
3: Spread seaweed, add minced garlic, pour in soy sauce, sesame oil and vinegar, add a little 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, stir evenly, slowly add half a small bowl of hot water into the mixed flour, stir it with chopsticks to form a flocculent shape, then slowly add half a small bowl of cold water into the other half of the mixed flour, also stir it with chopsticks to form a flocculent shape, and then knead all the flour 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 the meat is vigorous. Then stir laver, a little 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 strips, 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 it on the chopping board to make a pie, so that a pie is ready. Make all the ingredients into pies.
5: Sit in a frying pan on the fire, heat it, pour some oil into the pan, turn the heat down, then put the pie in the frying pan, cover it and bake it slowly. After three minutes, fry the bottom until golden brown, turn over and bake for another three minutes. After that, when the pie bulges slightly and both sides are golden, it can be served out of the pot.
1. When the seaweed first grows, there are small dark brown leaves at the bottom that resemble rotten leaves. Wash it before eating.
2. Like other wild vegetables, in order to remove possible pollutants from seaweed and remove its bitterness, it is best to cook it in hot water before eating.
3, the small thorns on the seaweed leaves are more stinging, so pay special attention when digging; In addition, when blanching, blanch for a while to soften the small thorns, so that children don't have to worry about stabbing their mouths when eating.
4, most wild vegetables are cool, 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, no spraying and less pollution. It is best to choose suburban places and farms, orchards or vegetable gardens that allow digging wild vegetables. Don't choose public places such as parks and roadsides or places with heavy pollution. Eating wild vegetables in spring, the freshness of the soil and the recovery of everything are all here, which is the taste that spring brings us; Perhaps, there is also a carefree complex that misses running around the country when I was a child.