Wild vegetable series -- grey vegetable cake(ye cai xi lie hui cai bing )

Wild vegetable series -- grey vegetable cake

Introduction:

"It's spring. Have some wild vegetables."

Production steps:

Step 1: pick the tender leaves of Grifola, blanch them in boiling water, wash off the bitterness, and chop them.

Step 2: add flour and salt and mix well

Step 3: beat in an egg and mix well

Step 4: put the oil into the electric cake pan and heat it. Pour the batter into it and spread it flat. If you like spicy flavor, you can add chili powder to the batter.

Step 5: fry for more than 10 minutes until both sides are golden. With a bowl of millet porridge, breakfast is here.

Materials required:

Chinese cabbage: moderate

Flour: right amount

Egg: one

Salt: right amount

Chili powder: appropriate amount

Note: Chenopodiaceae. It is an annual herb. It grows in fields, wasteland, grassland, roadside and near houses. It grows widely in all parts of China. The seedlings or young stems and leaves are harvested for food from April to June every year. Collect tender stems and leaves, blanch them in boiling water and wash them to remove the bitterness, which can be made into a variety of dishes. The tender stems and leaves of Grifola frondosa contain protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin PP, vitamin C, and volatile oil, such as palmitic acid, oleic acid, linoleic acid, and sitosterol. Especially, the extremely rich carotene and vitamin C help to enhance human immune function. It can be eaten by the general population. It is especially suitable for patients with dysentery, diarrhea, wet sores, prurigo and poisonous insect bites. (from Baidu Encyclopedia)

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ye Cai Xi Lie Hui Cai Bing