Health Vegetable (Tea)-Formula of Oriental Ginseng (Burdock)

Burdock can be used for cooking, mixing, frying, steaming, boiling, burning, stewing, making soup, stuffing and porridge, and eating whatever you want. Different recipes and ingredients can be used to make different flavors of burdock food. The Chinese nation with profound food culture will certainly create a splendid burdock food culture in a short time. Specific reference practices are as follows:

(a) sand tea burdock

Ingredients: 500g of fresh burdock, 30g of sand tea sauce, 0/0g of sesame sauce/kloc-,0/0g of peanut butter/kloc-,and 0/5g of pickled pepper/kloc-. Salt, monosodium glutamate, chicken essence, dried starch, sugar, a little lettuce leaves, refined oil1500g (about 50g).

Practice: Peel the fresh burdock, clean it, cut it into straight strips (or burdock segments washed with clear water), soak it in clear water for 10 minutes, then take it out and drain it, put it in a basin, and add sand tea sauce, sesame sauce, peanut butter, refined salt, chicken essence, sugar and pickled pepper, mix well and pat dry starch one by one for later use. Light a clean pot, add refined oil and heat it to 70%, then dip it in and fry it like a powder burdock strip. When fried until golden brown, take out the drained oil and put it on a plate with lettuce.

(2) Burdock ribs soup

Ingredients: 250g burdock, 250g ribs, a little parsley, 2 teaspoons salt, a little pepper.

Practice: Burdock slices are soaked in vinegar to prevent discoloration. Chop the ribs (or pork belly) into small pieces. Boil the water in the pot, add the ribs and burdock, boil over low heat for about 20 minutes, and season with salt and pepper. Put it in a large bowl and sprinkle with coriander.

(3) Burdock with honey sauce

Ingredients: burdock 1 kg, malt 240 g, sugar 1 kg, 4 slices of sour plum and a little white sesame.

Practice: 1. Cut burdock into 3cm long pieces, add water (pickled burdock) and cook until cooked, add sour plums and stir-fry them up and down to taste, then add sugar and continue to cook on low heat until the sugar dissolves, then add maltose, and often turn over and cook until the water is dry. 2. Mix a little white sesame seeds before use to increase the taste. Note: Without a pot cover, water is easy to evaporate.

(4) Arctaceae

Ingredients: mutton 1 kg, burdock 1 kg, ginger, wine, salt and monosodium glutamate.

Seasoning: stew.

Practice: 1. First, blanch the mutton to remove the smell of blood.

2. Burdock is peeled and washed and cut off with a knife.

3. Cook the mutton, burdock and ginger seasoning in the pot until cooked, and add some wine, salt and monosodium glutamate before eating.

Fried burdock with sweet and sour sauce

Burdock 1/2 strips

Seasoning A: 2 tablespoons salt.

Eggs 1

sugar

Flour 1/3 cups

Soda powder 1 teaspoon

Salad oil 1/3 tbsp.

Water 1/2 cups

Pepper 1 teaspoon

Seasoning B: 1/2 cups of tomatoes (canned).

White vinegar 1/2 tablespoons

1/2 tablespoons sugar

1 tablespoon chopped onion

Seasoning c: Brazil cream 1/3 tbsp.

Making:

(1) Wash and peel the burdock, and prepare another basin of water. Cut burdock into 0.3 cm thin slices obliquely and soak it in clear water immediately to avoid blackening. After all cut, soak for 15 minutes, and then drain.

(2) Mix seasoning A into batter, and then put the burdock slices into the batter and stir slightly for later use.

(3) Preheat the oil pan to 160 ~ 170℃, pick up the burdock slices dipped in batter with chopsticks, put them in the pan and fry them until they look golden yellow, then fry them with strong fire for about 5 seconds, then take them out with a fishing net, drain the oil and put them on a plate for later use.

(4) Mix seasoning B evenly, boil it for about 2-3 minutes, then pour it on the fried burdock slices, stir it a little, and finally sprinkle basil.

The burdock slices mixed with sauce are soft outside and crisp inside, which has a unique flavor.

Salted burdock

High fiber burdock can strengthen defecation. Children who don't like green vegetables can try this sweet side dish:

Ingredients: burdock 1 strip (40cm) with a little white sesame.

White vinegar water: 3 tablespoons white vinegar and 3 cups boiled water.

Marinade: 4 tbsp soy sauce, 1.5 tbsp fructose, 1 cup boiling water (230cc).

Exercise:

1. Wash burdock and gently brush the epidermis with melon cloth.

2. Cross the slices and cut them into thick silk.

3. Put the burdock in white vinegar water and soak it for 20 minutes, then take it out of the vinegar water and put it in the marinade.

4. After the marinade is boiled, turn to low heat and cook until there is a little soup left, then turn off the fire.

You can keep it in the refrigerator and sprinkle white sesame seeds when you eat it.

Cooking skills:

White vinegar water can avoid oxidation and blackening of burdock shreds.

Burdock skin has high nutritional content and does not need to be peeled. Just prepare a clean melon cloth and brush it.

Nutritional analysis:

57.8 calories, protein 1. 1g, fat 1.5g, sugar 10.7g, fiber 1.9g, cholesterol 0.0mg, vitamin C1./kloc-.

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Good (0) bad (0) burdock practice does have a lot of:

First, burdock braised pork

Composition:

Pork belly 1 kg, burdock 1 root, a handful of rock sugar 1, 3 tablespoons of soy sauce 1 tablespoon, half a bowl of yellow wine, onion 1 knot, ginger 1 slice, 2 grains of star anise, dry.

2 tbsp sesame oil, salt.

Exercise:

1. Wash and dry the meat and cut it into pieces slightly larger than the mahjong tiles. Wash the surface of burdock and cut it into 2CM.

This movie.

2. Put oil in the pot, only put down the skin of the meat head, and the meat itself should not touch the oil.

Fry the skin until it is slightly yellow, turn off the fire and take it out (Note that only the skin is fried in this step.

Don't fry meat)

3. When the wok is hot, pour in the oil that has been fried before, then pour in the rock sugar, and turn on a small fire and stir fry slowly.

Until the sugar melts, pour in the meat and continue to stir slowly until the oil is out, and stir until the color is the highest.

4. Except sesame oil and salt, pour all the ingredients and stir-fry until the color is even.

5. Pour hot water until it is flush with the material, simmer for about half an hour on medium heat, add salt to taste, and then continue.

Continue to stew until the soup is dry, pour in sesame oil and stir well, then turn off the heat.

Cocoa's experience:

1. If the skin of this dish is waxy and chewy, you have to fry the skin first.

2, to boil the water and add cold water, then the meat is not easy to stretch.

Second, the practice of burdock fragrant soup

Basic materials: burdock 1, Lentinus edodes 2, Flammulina velutipes 1, shredded pork 2 (or ham), crab meat 2, shrimp 1, coriander 5 and onion 2. (1) Five-tone vinegar, one and a half tablespoons of sugar, one and a half teaspoons of monosodium glutamate, salt and wine 1 teaspoon.

Zuofa

1。 Peel burdock and shred, soak mushrooms in water and shred, add Flammulina velutipes and shredded pork, boil in 5 cups of broth, and then add crab meat and shrimp.

2。 Add seasoning, thicken with white powder, add sesame oil, sprinkle with coriander and pepper. Note: the sweet and sour taste is adjusted according to personal preference, which is very simple!

Hunan specialties: burdock, dictyophora, medlar and chicken wings soup.

Burdock, as a high-grade food, is very popular in Japan, Taiwan Province Province and South Korea. Burdock root, as a healthy vegetable (tea) for strengthening the body, is included in the raw material list of health food together with ginseng.

Exercise:

Ingredients: 1 burdock, 6 dictyophora, 30G Lycium barbarum, 4 whole chicken wings, 1 ginger and 1 onion.

Steps:

1, soak Lycium barbarum in water and wash it for later use.

2. After the burdock is peeled, quickly soak it in cold water to avoid oxidation and blackening.

3. soak the dictyophora in warm water and change the water several times in the middle. After soaking, cut off the reticular material and roots of the head.

4. After the chicken wings are washed, put them in a casserole, add enough water (2-3CM below the chicken wings is appropriate), add chopped ginger slices and onion slices, skim the floating foam after the fire is boiled, turn off the heat, add burdock for one hour, and then add Dictyophora and Lycium barbarum for half an hour! Put salt in the bowl when you eat!

Fourth, barbecue flavor burdock beef roll

I'm too lazy to cut raw meat, so sometimes I buy beef slices to cook. This time I made a barbecue burdock beef roll, which was delicious.

Specific steps:

1) Peel and wash the burdock, and add boiled burdock to the boiling pot-I am used to inserting it with chopsticks, and it will be cooked when it is easy to insert it thoroughly. Cut it into small pieces slightly shorter than the width of beef slices (of course, it can be longer. According to my personal preference, I like the feeling of wrapping all the burdock)

2) Roll a piece of beef with a piece of burdock and roll it all up.

3) Add a little oil to the pan, medium heat, and put the rolled roll in.

4) Turn over, fry the beef on all sides until it becomes discolored, pour it into barbecue sauce (the beef rolls can be turned over without turning over, so that the meat rolls are covered with sauce), add some Jiang Mo, cook it, and take it out when the water is almost used up.

I wanted to make it taste like Japanese food. I found barbecue sauce's bottle when I was getting soy sauce, so I decided to use barbecue sauce temporarily. Or, you can adjust the sauce according to your favorite taste. In short, you can finally cook the meat roll in the sauce, which is especially delicious.