It is recommended that shepherd's purse is a small game in season, which stores the energy of the whole winter and gathers the breath of early spring, which is green and tender, beneficial to the liver and eyesight.
Here are some favorite ways to eat shepherd's purse, fresh and tender ~
1. shepherd's purse tofu roll
Spread the eggs into skin, roll them with shepherd's purse and tofu stuffing, steam for 5 minutes, take them out and cut them into plates. They are gold and green. They look like flowers.
Also because of the addition of tofu, it is unique, tender and delicious.
Ingredients: shepherd's purse 130g (after blanching), tofu10/0g, 4 eggs, 50g fungus, 3g salt and olive oil 15g.
Practice: 1. Wash shepherd's purse repeatedly, blanch it with boiling water until it changes color, take it out quickly, cool it in cold water, and then squeeze it dry for later use.
2. Separate two egg whites from the eggs, put them into bowls respectively, and keep them as adhesive fillings. Then knock two eggs and two yolks into another bowl and break them up. The color of the egg skin fried with egg yolk is also golden and beautiful.
3. Put a little oil in the egg pot, pour a little beaten egg liquid, just turn the pot and spread it flat, then fry it on low heat until it is solidified, and then take out the next plate.
Put three fried egg skins on a plate to cool for later use. Don't brush the egg liquid left at the bottom of the bowl, it is still useful.
5. Chop shepherd's purse and auricularia together in a vegetable cutter, then pour into a bowl, add diced tofu cut with a knife, two egg whites, salt and olive oil, and stir well to form a filling.
6. Smooth a layer of egg skin on the chopping board, put shepherd's purse, fungus and tofu stuffing on it, and spread it evenly, but leave a little edge to prevent the food from being squeezed out when it is rolled into a roll. Then stick some egg liquid with chopsticks and wipe the edge of the egg skin so that it won't spread after steaming.
7. Roll it up from the side full of stuffing and put it in a flat plate.
8. After the water in the steamer is boiled, put it in the steamer for 5 minutes, take it out and cut into pieces. Eat it while it's hot, but it's soft and tender when it's cold, and it's delicious.
Tips:
Tofu can't be put into the vegetable cutter and beaten together, because it will be ground into mud and the filling will go bad, so it must be cut into small pieces with a knife and then mixed together.
Adding egg white to the stuffing will help adhesion, and the steamed slices will not break, or adding a little starch will do.
2. Tofu skin shepherd's purse roll
If you don't want to fry the egg skin, it's good to roll it with tofu skin and steam it.
Ingredients: shepherd's purse 130g, tofu10g, tofu skin 1.5 pieces, agaric fungus 50g, two egg whites 3g, salt 3g, peanut oil 15g.
Practice: 1. Wash shepherd's purse, blanch it with boiling water, then take it out and cool it in cold water.
2. Take out the squeezed water, and put it into a vegetable cutter together with auricularia auricula.
3. Add diced tofu, egg white, salt and peanut oil and mix well.
4. Spread half a piece of bean curd skin on the chopping board, put the shepherd's purse bean curd stuffing on it, don't fill it up, and leave some room for it to roll.
5. Then roll it up from the side full of stuffing, brush the edge with egg yolk liquid and stick it.
6. After the water is boiled, steam for 5 minutes. Take it out and cut it when it's cooked, and eat it while it's hot.
Shepherd's purse, sweet and cool, has the effects of regulating spleen and diuresis, stopping bleeding and improving eyesight.
Shepherd's purse is rich in protein, sugar, carotene, vitamin C and various amino acids and minerals needed by human body.
3. stir-fried rice cake with shepherd's purse
Some people say that the fried rice cake with shredded pork and winter bamboo shoots in shepherd's purse will never stop after eating, and it is fresh and fragrant.
Ingredients: shepherd's purse 100g, spring bamboo shoots 270g, rice cake 150g, pork chop 40g, onion 1, 2 slices of ginger, and 3 tablespoons of oyster sauce.
Practice: 1. Take out the rice cake, thaw it in advance, and it won't take much effort to cut it; Wash shepherd's purse repeatedly and control the water for later use.
2. Peel off the shells of spring bamboo shoots layer by layer, cut off a thin layer at the bare bottom, and then wash them.
3. After the water in the pot is boiled, put the washed shepherd's purse, blanch it until the color changes completely, then remove it and put it in cold water for cooling.
4. Boil another pot of water, add bamboo shoots after boiling, blanch for 2-3 minutes, and take out. Removing oxalic acid also removes astringency.
5. Chop the boiled shepherd's purse, control the drying of dried bamboo shoots, slice the rice cake, and cut the onion and ginger into powder for later use.
6. Put the pork slices in the pot, simmer until the oil comes out, remove the oil residue, add the minced onion and ginger and stir-fry until fragrant, then add the bamboo shoots and stir-fry over high fire.
7. After a little stirring, add the rice cake slices and stir well.
8. Add shepherd's purse, then pour in oyster sauce.
9. Stir well and turn off the fire.
Tips:
This is an automatic fast food. Stir-fry the rice cake slices slightly soft, and blanch the bamboo shoots and shepherd's purse. Stir-fry quickly.
There is no shredded pork, but it is delicious and moist with lard, or it is good with chicken oil.
Shepherd's purse is small, and there are many weeds in the sediment. You can put it in a basin and wash it repeatedly until the water is clear, and then pick out the weeds, which is clean and convenient.
If you want to remove the stem, you should wait until it is scalded. After blanching, the shepherd's purse becomes smaller, softer and greener, exposing white roots, which is convenient and even.