This kind of wild vegetable can be seen everywhere in the countryside. Cities are more expensive than meat, and protecting the liver in spring is the best. Spring, the most spring-flavored ingredient, is not too wild. Dandelion, the scientific name of my mother-in-law, can be seen everywhere in rural hillsides, fields and grasslands. Don't underestimate it. Mother-in-law has the functions of clearing away heat and toxic materials, detumescence and diuresis, has broad-spectrum antibacterial effect, and can also stimulate the immune function of the body, thus achieving the functions of benefiting gallbladder and protecting liver. Known as a natural "antibiotic". As the saying goes, "a year's plan lies in spring", but it is easy to get angry in spring, especially when you are angry. Dandelion enters the liver meridian and has the function of protecting liver. So it's good to eat some old ladies in spring.

Spring in the northeast comes later. In our place, it will be April to May, and old ladies will grow in the wild. Now there are old ladies on the market, all of whom are planted in vegetable greenhouses. The price is more expensive than meat, 25 yuan a catty. Because it is early spring, everyone will buy some and taste the taste of spring. Dandelion can be eaten raw, fried, made into soup and preserved. Women in the northeast eat the most directly, dipping in sauce, delicious, fragrant and refreshing. Let's share the practice:

Ingredients: 250 grams of mother-in-law, 2 eggs, 2 pieces of dried tofu, proper amount of salt, 3 tablespoons of soy sauce, onion 1 root,

Exercise:

First of all, remove the old leaves and impurities from the old woman, add a little salt to the clear water and soak the old woman for half an hour.

After washing several times, wash the old woman, because it is eaten raw, wash it a little, remove the water control and put it on the plate.

Cut the dried bean curd into 10 cm square pieces, soak it in boiling water for 1-2 minutes, take it out, put it in water by hand, put it on a plate, and blanch it in water to remove the beany smell, make it soft and taste good.

Now I'm going to make egg sauce for dipping sauce. The sauce is bean paste, which is called bean paste in the northeast, or the northeast sauce made by farmers themselves. It's also good to make it with fragrant sauce. Put the bean paste in the bowl. If the sauce is dry, add a little less water, stir it evenly, dilute it, knock the eggs into a bowl and beat them evenly with chopsticks, and cut the onions into chopped green onions.

Heat the oil in the pan, pour in the egg mixture and spread it out. When the egg liquid is slightly solidified, spread it out in a circle with chopsticks, so that the egg can be broken into small pieces and taken out.

Add a little oil to the pan, add bean paste and stir-fry until fragrant. Stir-fry the bean paste in oil to make it fragrant and delicious.

Add the egg pieces and chopped green onion, sprinkle with a little water, bring to a boil, and simmer for a while, so that the fragrance of the egg and the sauce blend together, and stir from time to time to prevent the sauce from pasting the bottom of the pot.

When the sauce thickens, turn off the fire, take out the prepared egg sauce, and serve it with dried bean curd to eat with your wife. Put a piece of dried bean curd on it, then put a piece of daughter-in-law egg sauce, wrap it with dried bean curd, roll it up and eat it, or eat it directly with daughter-in-law egg sauce.