A famous dish in Chaoshan(chao shan de ming xiao cai ma ye )

A famous dish in Chaoshan

Introduction:

"Hemp leaf is a kind of unique kenaf leaf in Chaoshan. It was not eaten before, because Chaoshan people had to wait for kenaf elder to weave rope with kenaf skin. Now no one has woven rope, and this kind of hemp leaf is on people's table. Hemp leaves were picked from the top of Kenaf when it was very young, so this kind of Kenaf will never grow, and it can't be made into a rope. However, the hemp leaves on the table are rare delicacies. The hemp leaves need to be watered again to remove the astringency. I remember when I was a child, adults used their own pickled water to cook first. Now there is no pickled water, just use the clear water Add salt to the water. It's a little salty to stir fry, but it's very suitable to send porridge. It tastes like sweet potato leaves, and it's a bit smooth after chewing. It's very healthy. Moreover, in the past, there was only kenaf. Now, there are white hemp and green hemp. Three. My favorite is kenaf, which is fragrant and sweet. Unfortunately, it's good to buy this kind of white hemp in Guangzhou. It's also very expensive. 12 yuan a catty. It looks like a lot, but there is very little left to do. It's shrunk. Ha

Production steps:

Step 1: prepare the fresh hemp leaves, remove the long stems and leave the leaves.

Step 2: wash with water at least twice.

Step 3: boil water in a pot, half a bowl is enough, add 2 tbsp salt.

Step 4: put proper amount of flax leaves, which cannot be put at one time.

Step 5: stir with chopsticks, the hemp leaves will shrink into a wrinkled appearance.

Step 6: when the hemp leaves wrinkle, spread it on the pot. Cycle like this until all the hemp leaves are wrinkled.

Step 7: add 1 spoonful of salt every two times, because the salt will be absorbed into the hemp leaves.

Step 8: and there will be more and more water. If it's too much, pour out some.

Step 9: after all the flax leaves are wrinkled, press the flax leaves with the stir fry to press out the water.

Step 10: pour out all the pressed water, and use a small fire to pour water again.

Step 11: out of the pot with a large plate, with the wind flat cool or cool can.

Step 12: after cooling, it can be packed separately with fresh-keeping bags. Because I can't eat it all at once. It's divided into four small bags and put into the freezer. Thaw it when you want to eat it.

Step 13: when eating, put oil in the pot. I like lard, which is more fragrant. No lard, edible oil is OK.

Step 14: take some garlic slices and stir until fragrant.

Step 15: add hemp leaves and stir fry. By the way, oil can not be put as little as fried vegetables, to put more oil, very oil-absorbing.

Step 16: add a small spoonful of Puning soy sauce. It doesn't have to be Puning soy sauce. It's just that Puning soy sauce is better.

Step 17: stir fry twice to get out of the pot.

Materials required:

Hemp leaf: 2 kg

Salt: right amount

Soy sauce: right amount

Note: the hemp leaves made by ourselves are more delicious than those eaten outside.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Chao Shan De Ming Xiao Cai Ma Ye