Ixeris sonchifolia(chi lv ku mai cai ku ku cai )

Methods of Ixeris sonchifolia

Raw materials for making Ixeris sonchifolia

Ixeris Sonchus 2kg (rhizome), 250g glutinous rice noodles, 200g red and spicy noodles, 2 garlic, 150ml fish soup, 8 scallions, 15g ginger, 25g sesame (baked), 50g refined salt, 50g sugar.

The processing steps of Ixeris sonchifolia are as follows:

Its scientific name is Ixeris sonchifolia, also known as Ixeris sonchifolia and its buds. It is a perennial herb with a maximum plant length of 20-50 cm. Each plant has 6-8 flowers with yellow petals. When the leaves and stems break, bitter white slurry will gush out immediately. It will not freeze in winter. It is widely distributed. Dietotherapy can be antipyretic, stomach, hematopoiesis, anti-inflammatory and other effects, but also can treat dyspepsia, pneumonia, hepatitis, injury, abscess and other diseases, as medicine, can be in the spring after the vegetable set, dried, chopped, as medicine, as food to put in salt water for a long time bubble. It can be used as salad or pickle.

1. Put the salt into the pickle jar, add water, stir evenly and turn into brine.

2. Wash the root of Ixeris sonchifolia, control it dry, put it in a jar and soak it in salt water to drive away the bitterness. After loading, press a stone (or heavy object) on it. After 5 days, take it out and pour out the bitterness and saltiness

The characteristics of Ixeris sonchifolia were as follows

Spicy, salty, sweet and sour, bitter, fresh and refreshing, regulating digestion.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chi Lv Ku Mai Cai Ku Ku Cai