Kaiyang Pucai(kai yang pu cai )

Kaiyang Pucai

Introduction:

"Kaiyang Pu dish is a famous Huaiyang dish. Tip of the tongue 2 plays Huaiyang cuisine, which refers to the Pu cuisine of Huaian. However, the practice of Pu CAI with the tip of the tongue 2 Li turned out to be Pu Cai dumplings. I specially asked my mother, grandma and the neighbors who often eat Pucai in the neighborhood. They had never eaten Pucai dumplings. In Huai'an, the most common way of Pucai is to stew Pucai, which is called Kaiyang Pucai. Pu vegetables can also be cooked with meat, stewed with broad beans, and cooked with meat balls. Today, my mother helped me buy the best Tianfei palace Pu dish in Huai'an Pu dish. After taking it back, I thought about how to make full use of these fresh and tender Pu vegetables. First, I like to eat Kaiyang Pucai, and then use most of the Pucai to make the Pucai dumplings mentioned in tip of tongue 2. Pucai is seasonal. From early summer to mid autumn every year, Pucai can be seen in all vegetable farms in Huai'an District of Huai'an City. In winter, we can't buy any fresh Pu dishes, but Tianfei palace Pu dishes are hard to find in this season. The taste of Pucai is fresh, tender and crisp, with unique flavor and rich nutrition. It is not only a delicious vegetable, but also a good medicine for food therapy. It is sweet in taste and cool in nature. It can clear away heat, promote blood circulation and cool blood. According to the medical opinion, Pucai is mainly used for the treatment of five viscera, such as evil Qi under the heart, rotten odor in the mouth, shortness of urine, red and yellow urine, mastitis, constipation, and epigastric burning pain. Long time eating can lighten the body and endure aging, strengthen the teeth, improve the eyesight and ears, and raw eating can stop thirst, tonify the middle Qi, and harmonize the blood vessels. "

Production steps:

Step 1: fresh and tender Pucai of Huaian Tianfei Palace

Step 2: peel off the outer layer of Pucai carefully, and use a knife to cut off the yellow part of the root and the top old Pucai.

Step 3: clean the Pucai, select the neat middle part and break off the head and tail.

Step 4: heat the frying pan, dig a spoonful of lard into the pan to melt.

Step 5: add ginger slices and mashed garlic and stir until fragrant

Step 6: stir fry the shrimps soaked and drained

Step 7: add the Pucai and continue to stir fry

Step 8: stir fry the cattail vegetables until soft

Step 9: pour in a large bowl of soup and bring to a boil

Step 10: cover the pot with the boiled cattail, change to medium low heat and continue to simmer for a few minutes

Step 11: open the lid and season. If the soup is too much, you can take it a little bit.

Step 12: arrange the long Pucai at the bottom of the bowl, then pick up the broken Pucai and place it in the middle.

Step 13: cover the bowl and turn the plate upside down. Decorate the shrimps and pour in the soup.

Materials required:

Tianfei palace Pu dish: 500g

Dried shrimp: right amount

Mashed garlic: right amount

Ginger: two slices

Salt: right amount

Soup: a big bowl

Lard: 1 tablespoon

Note: the selection of Pu dishes is very important, many places have pu dishes, but not all Pu dishes taste the same. The old cattail should be removed from the fresh cattail, if the vacuum packed cattail is cleaned a little. The dried shrimps should be washed and soaked with clean water in advance.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Kai Yang Pu Cai