In spring, it is better to eat celery and spinach than to eat it, all of them are on the side of the road, clear the fire and soothe the liver, and don't know how to eat when you encounter it.

Spring is the first of the year and the golden period for clearing the fire and soothing the liver qi. Therefore, the editor suggests that in spring, it is better to eat celery and spinach than to eat it, all on the roadside, clear the fire and soothe the liver qi, and don't know how to eat when you encounter it. This dish refers to Juda cuisine, and everyone should be very unfamiliar with the name Juda cuisine, in fact, it is the kraft cabbage or beet we are familiar with. This wild vegetable was a very old vegetable back in the eighties and nineties, but now this vegetable is clearly in decline, and now it has become a roadside wild vegetable that no one eats.

But if you're lucky, you'll see people growing on the roadside, especially in the spring, when the wild vegetable can thrive and be free of pests and diseases. Why is it called a wild vegetable now, because for us now, when we mention it, we will think that it is a kind of pigweed, so it has been alienated by people over time. In fact, the nutritional value of Juda cuisine is still very high, not only has medicinal value but also can be edible, and has a good health care effect for some diseases. Today's sharing is a good wonton dish of Yaoda, and the specific method is as follows:

Chilled cabbage

All ingredients: juda cabbage, garlic, dried chilies, appropriate amount of cooking oil, a pinch of salt, a spoonful of light soy sauce, a spoonful of aged vinegar, a spoonful of sugar, a pinch of chicken essence

Step 1: Remove the leaves of the picked cabbage, then remove the tendons on the stems, then cut them into sections, and finally clean them and put them on a plate. Then change the knife to cut the garlic into strips and peel it, change the knife to cut the minced garlic, cut the dried chili pepper into sections, put the cut ingredients into a plate, and set aside.

Step 2: Start the wok, add an appropriate amount of water to the pot, wait for the water to boil, add a spoonful of edible salt and a drop of cooking oil to the pot, then pour the prepared vegetable stalks into the pot, blanch for about 3 minutes, then remove the supercold water, and finally control the moisture and set aside.

Step 3: Take an empty bowl, put minced garlic and dried chili peppers in the bowl, then heat the oil in the pot, wait for the oil temperature to smoke, then pour the hot oil on the prepared ingredients to stimulate the fragrance of the ingredients, and finally add a little salt, a spoonful of sugar, a spoonful of light soy sauce, a spoonful of aged vinegar and a little chicken essence, and finally stir well and set aside.

Step 4: Put the dried vegetables into an empty basin, then pour the prepared soul sauce on top of the ingredients, and then mix well with chopsticks, then put on a plate and serve. This cold salad is ready, tender and juicy, delicate in taste, delicious in taste, you must try it if you like it!

CD Tips: It is recommended that when you eat Juda cuisine, you can choose to eat the leaves steamed, and the vegetable stalks can not only be fried but also cold dressed, but remember to remove the tendons on the vegetable stalks, otherwise it will affect the taste!

Proofread by Huang Hao