Cold mixed bitter vegetables(liang ban ku cai )

Cold mixed bitter vegetables

Introduction:

"In early spring, the temperature is changeable, especially in the north. It's very dry indoors and outdoors. It's good to eat some light vegetables. Many things are very interesting. Some years ago, the coarse grain which was hard to swallow has become a healthy diet. In the famine years, the wild vegetables used to make a living also went to the elegant hall of the hotel, which is called "green wild vegetables". In fact, wild vegetables are a kind of healthy green vegetables. It's very pleasant to order wild vegetables after getting tired of eating big fish and meat. It's spring. It's wonderful to dig some wild vegetables to eat when you go on a field trip. Sowthistle is a kind of common wild vegetable in spring. Its serrated leaves are long and thin, and its small yellow flowers are fresh and elegant. When it comes to spring, I always dig some bitter vegetables to eat. The way to eat is very simple, that is to wash them and dip them in sauce. With the sauce dipped in bitter vegetables, there is no bitter taste, after eating is refreshing. Today's way of eating is to mix the ingredients and juices. This way of eating is a little cumbersome compared with the recipe of dipping in sauce, but the taste has been sublimated. At least it's a lot more elegant. "

Production steps:

Step 1: select the dried leaves of bitter herbs and clean them.

Step 2: use a knife to cut off the old roots of bitter herbs.

Step 3: take a clean small bowl and pour in 1 tbsp sugar and 1 / 2 tbsp delicious soy sauce.

Step 4: mix in a teaspoon of cold vinegar.

Step 5: dig in 1 tbsp onion sauce and mix well.

Step 6: add proper amount of sesame oil and mix well.

Step 7: pour the mixed juice on the bitter vegetable section.

Materials required:

Bitter herbs: moderate

Onion companion sauce: right amount

Sugar: right amount

Cold vinegar: right amount

Delicious soy sauce: right amount

Sesame oil: appropriate amount

Note: bitter vegetable is bitter cold, with the effect of clearing heat and detoxification, cooling blood. The rich iron element in bitter vegetables is beneficial to the prevention of anemia, a variety of inorganic salts and trace elements are beneficial to the growth and development of children, and a variety of vitamins can promote wound healing and prevent vitamin deficiency. ① Bitter food should not be eaten too much at one time, too bitter can easily cause nausea, vomiting, stomach and other adverse reactions. ② The bitter and astringent taste of bitter vegetables can be offset by dipping them in sauce. ③ The sauce made with onion companion sauce, sugar, cold vinegar, delicious soy sauce and sesame oil can be used to make a variety of vegetables with excellent taste.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: bitter

Chinese PinYin : Liang Ban Ku Cai