Spring has arrived, and all kinds of wild vegetables have come up. In my hometown, most people e
Spring has arrived, and all kinds of wild vegetables have come up. In my hometown, most people eat alfalfa first.
Alfalfa, also known as "clover" and grass head, is a perennial herb in Leguminosae. The tender stems and leaves of alfalfa before flowering in spring have high nutritional value and are one of the ancient vegetables in China. Alfalfa can be found all year round, especially the tender alfalfa in spring, which tastes the best. Spring is the season to eat alfalfa. After this time, alfalfa will be old as soon as it blooms and can only be used as pasture for cattle and sheep.
Alfalfa is a cool wild vegetable. After eating, it can eliminate internal fire, especially in the severe dry season, and the effect is remarkable. In the dry season, if you feel dry lips and tongue, it is a top-grade dish for health care.
Alfalfa contains a lot of iron and can be used as an auxiliary food for enriching blood. People with anemia can eat more B vitamins contained in alfalfa. Alfalfa contains crude fiber, which can promote large intestine peristalsis, help to relieve constipation and prevent constipation.
Since alfalfa has such a good therapeutic effect, how should it be eaten? In fact, there are many ways to eat alfalfa. Let's take a look at the practice of cold alfalfa!
The practice of cold alfalfa:
1. Wash alfalfa, blanch it in boiling water and cook for a while. Alfalfa is not ripe, then soak it in cold water for more than ten minutes to increase freshness.
2, cooked alfalfa, after squeezing out the water, chopped and eaten.
3. Garlic, chopped green onion and shredded ginger are placed on the chopped alfalfa.
4. Add salt, pepper powder, aniseed powder and hot oil, then pour in a little vinegar and sesame oil and mix well.