Sausages with Artemisia selengensis(li hao chao xiang chang )

Sausages with Artemisia selengensis

Introduction:

"I saw a Nanjing asparagus seller in the market the day before yesterday. It turned out that this is the Artemisia selengensis of our family. I haven't eaten the dish of sausages fried with Artemisia selengensis for a long time. I remember when I was at home in the winter, I often ate this dish, especially like the Chenopodium album, with a little sausage flavor, and the fragrance and crispness of Chenopodium album itself, not to mention, drooling.. Artemisia selengensis is edible with fresh stems. It is fragrant, delicious, crisp and nutritious. Each 100 grams of tender stem contains 3.6 grams of protein, 1.5 grams of ash, 730 mg of calcium, 10.2 mg of iron, 1.4 mg of carotene, 19 mg of vitamin C, 20.4 mg of aspartic acid, 34.3 mg of glutamic acid and 0.97 mg of lysine. It is rich in trace elements and acid detergent fiber. As early as the Ming Dynasty, Artemisia selengensis and bamboo shoots mixed with meat, the most delicious, jade needle, tender, do not need to chew, better than others. Artemisia selengensis can be cold or fried. Tender stems and leaves for vegetables or pickles. Artemisia selengensis is a kind of pollution-free green food with strong stress resistance and few diseases and insect pests. It is one of the main wild vegetable varieties in some markets of South China in winter and spring. "

Production steps:

Step 1: Artemisia selengensis prototypes

Step 2: remove the leaves of Artemisia selengensis, take the tender stem, break it into sections by hand, and then rinse it with water. (it's crisp when you break it. If you can't break it, don't do it. It proves that you are old.)

Step 3: soak the sausage in water for several hours until it is soft. Soak the salt out and slice

Step 4: heat the oil in the pot, add garlic and stir fry until fragrant

Step 5: add sausage slices and stir fry

Step 6: stir fry the sausage until the fat becomes transparent. When the oil comes out, move the sausage aside with a spatula, pour in the Chenopodium and stir fry for a few seconds

Step 7: add a little salt and stir fry the two together. If the time in front of the sausage is not enough and the saltiness is heavy, you can also avoid salt

Step 8: take the pot and put it on the plate

Materials required:

Artemisia selengensis: 500g

Sausage: 50g

Vegetable oil: right amount

Salt: right amount

Garlic: right amount

Note: 1, oil and salt do not put a lot, is usually half the amount of fried vegetables, because sausage contains these two types. 2, Artemisia selengensis must take the tender stem, so that it is crisp, old words bite, greatly affect the taste

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Li Hao Chao Xiang Chang