Boiled wild vegetables with preserved meat(la wei zhu ye cai )

Boiled wild vegetables with preserved meat

Introduction:

"Every year, more or less, some friends send some bacon. The taste of bacon is mellow and salty, and it is easy to preserve. People like it all the time. However, bacon is a kind of pickled food, which contains a lot of salt and nitrite, so you can't eat more. My family is usually fried with vegetables. Today, it's not bad to cook the soup with bacon and wild vegetables. Wild vegetables use the local unique sickle. I don't know what its scientific name is. People have been calling it since I can remember. Like Toona sinensis, falciparum is a perennial arbor wild vegetable. It is one of the special wild vegetables in Yunnan. Its tender buds can be eaten raw, cold and boiled. It is a delicacy on the table of Pu'er people. "

Production steps:

Step 1: select the old stems and leaves of falcella vulgaris, and eat the young stems and leaves.

Step 2: wash the selected cauliflower in water.

Step 3: wash the scallion and ginger and cut into minced scallion and ginger. Peel and slice the bacon.

Step 4: take a skillet and stir fry the bacon.

Step 5: stir the bacon out of the oil and add onion and ginger to stir until fragrant.

Step 6: add the bean paste and tomato paste and stir fry until fragrant.

Step 7: pour in a bowl of water and bring to a boil.

Step 8: cook the cauliflower, add a little salt and chicken powder, and mix well.

Materials required:

Bacon: 100g

Sickle: 300g

Salt: right amount

Scallion: right amount

Ginger: right amount

Bean paste: right amount

Tomato sauce: right amount

Chicken powder: right amount

Note: Bacon, bean paste contains a lot of salt, to taste according to personal taste and then decide the amount of salt.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Wei Zhu Ye Cai