The practice of camelina is complete, the practice of camelina is complete, and how to eat camelina

Spring is coming, and the season to eat shepherd's cabbage has arrived. Similar to the method of making wheat rice, it is just made into dumplings, and the tendons are dipped in garlic water and eaten deliciously.

Ingredients: Camellia grams.

Gram of cornmeal.

Flour grams and salt grams.

Allspice oil.

Light soy sauce, vinegar, garlic.

Chili oil is the preparation of the dumplings with camelina.

Wash the shepherd's cabbage and control the moisture. Chop and put in a pot.

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Add a small handful of cornmeal. Plain flour, I use a bowl of whole wheat flour. Some salt, allspice powder. A little oil. Mix well. You don't need much flour, just knead it into a ball.

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Knead into a small vegetable ball with your hands. You can pinch it with two hands and pinch it tightly. Put in a pot, on a grate.

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Steam in a pot for 15 to 20 minutes and it's fine.

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Add a lot of garlic paste, light soy sauce vinegar, sesame oil, and spicy oil to the bowl. You can also splash the garlic with hot oil, I didn't splash it. The dumplings can be eaten by pouring the sauce or dipping them with your hands. I ate it with my hands and a spoon over the sauce. It was especially delicious.

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Health benefits. Spinach: Boosts immunity, antioxidants, eye protection.

Ingredients. A little.

Spinach A little bit of food.

A small handful of vermicelli.

Salt a pinch of salt. Oil a little.

One spoonful of sesame oil.

Oyster sauce 1 scoop.

The practice of "scientific name" of "purple cabbage" and common name "local vegetables".

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1.Milk, spinach, vermicelli ready.

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2.Prepare some flour.

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3.Add milk to the flour and stir, if it feels dry, add water and dough, the dough must be soft.

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4.Chop the rhizome, spinach and vermicelli, add salt, oil, five-spice powder and oyster sauce and stir well.

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5.Then roll out the dough, the dough is a little thinner, and the roll is delicious.

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6.Spread the stuffing on the dough, click to enter a description.

7.Spread it all out and start rolling it along the dough again, and the roll is tight, so that the dish is not easy to slip out.

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8.This is the shape of the roll, put the vegetable rolls in the pot with oil, boil the water on high heat and steam for about 15 minutes.

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9.What it looks like after steaming.

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10.Remove the rolls and cut them into small pieces with a knife.

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11.Finished product.

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12.Isn't it delicious to pat some garlic and pour garlic juice over it at the end!

Tips: When cooking, the dough must be soft, but not too soft, too soft skin is not easy to roll, soft and hard to hold. The shepherd's cabbage is delicious and indeed a little dry, and you can add spinach and tofu to make it more flavorful.

Ingredients: Capsule, eggs, salt, oil.

Method 1: Wash the shepherd's cabbage, control the water, chop it, and put it into the beaten egg liquid;

2. Add salt, beat well, and then fry in hot oil in a hot pan.

Ingredients: pork, camellia, dried tofu, eggs, flour (high-gluten flour), green onion, ginger, garlic, coriander, cooking wine, aged vinegar, white vinegar, dark soy sauce, light soy sauce, sesame oil, five-spice powder, pepper, sugar, salt.

Method 1: Put flour in the basin and add water to knead the dough and cover it for more than 20 minutes (you can put some high-gluten flour dumpling skin will be more glutenous, add warm water in winter, the amount of water can be added several times until the soft and hard are moderate, kneaded until it is not sticky).

2: Wash the shepherd's cabbage, add water to a boil, blanch the shepherd's cabbage, remove it, rinse it with cold water, squeeze out the water, and chop it.

3) Tofu dry cleaned and chopped.

4) Mince the green onion, ginger and garlic and chop the coriander.

5) Wash the pork, cut it into diced meat, then chop it into minced meat, put 1 egg, green onion, ginger, cooking wine, aged vinegar, dark soy sauce, five-spice powder, pepper, sugar, sesame oil, stir in one direction, add shepherd's cabbage, dried tofu, appropriate amount of salt, vegetable oil (or lard) and stir well.

6: Knead the dough until the surface is smooth, knead it into long strips of uniform thickness (you can poke a hole in the middle of the dough, slowly knead it into a circle of the same thickness, pinch it off, and then knead it until smooth) Cut it into a dough of the same size, press it flat, roll it into a dough (slightly thicker in the middle), fold the filling in half and wrap it into dumplings.

7: Add water to a boiling pot and bring to a boil, put in the wrapped dumplings in turn, wait for the water to boil, add cold water 3 times, the dumplings swell and float, add cold water, turn off the heat, remove and drain the water, and put on a plate.

8) Minced garlic, minced coriander, white vinegar, light soy sauce and sesame oil to make a sauce.

Sand white mustard soup.

Prepare the ingredients as follows: 250 grams of clams, 250 grams of mustard greens, a teaspoon of salt, 1 teaspoon of chicken essence, 5 slices of ginger, 1 teaspoon of sesame oil, 1 tablespoon of rice wine, 1200 ml of water.

The specific method is as follows: sand white, mustard greens, ginger are prepared, mustard greens are washed and folded into sections, water is put in the pot to boil, pour in sand white and ginger slices, pour in 1 tablespoon of Cantonese rice wine when Shabai opens the mouth, use a spoon to remove foam, put in mustard greens, cook until mustard greens are soft and cooked, add salt and chicken essence, turn off the fire and pour in sesame oil!

Salted egg mustard soup.

Prepare the following ingredients: 400 grams of mustard greens, 2 salted eggs, 3 tablespoons of oil, 1 teaspoon of salt, 2 shallots, 1 2 teaspoons of chicken essence, 1 small piece of ginger.

The specific method is as follows: wash the mustard greens and soak them in lightly salted water for a few minutes, then cut them into long sections, separate the leaves and stems, slice the shallots and ginger, stir the shallots and ginger slices in the hot oil pan until fragrant, remove the green onion and ginger from the soup pot together, add an appropriate amount of clear fire and boil over high heat, add mustard stalks and cook for 2 minutes, beat two salted eggs into the pot, cook for another 2 minutes, add the mustard leaves to the pot, add an appropriate amount of salt and chicken essence, and cook until the leaves are soft!

Shepherd's cabbage and tofu soup.

Ingredients: Ingredients: 75 grams of shepherd's cabbage, 200 grams of tofu (south), auxiliary materials:

25 grams of dried shiitake mushrooms, 25 grams of bamboo shoots, 50 grams of water gluten, 25 grams of carrots, seasoning: 3 grams of salt, 1 gram of monosodium glutamate, 3 grams of ginger, 1 gram of sesame oil, 10 grams of vegetable oil, 5 grams of pea starch.

Method: 1. Cut the tender tofu into small cubes; Cut the shiitake mushrooms into small cubes; Wash the carrots, cook them in boiling water, and cut them into small cubes.

2. Wash the shepherd's cabbage, remove impurities, and cut into fine pieces; Cooked bamboo shoots (cooked) and gluten are also cut into small cubes and set aside.

3. Cook the raw oil in the wok until it is hot, add chicken broth, refined salt, diced tofu, diced mushrooms, diced carrots, diced cooked bamboo shoots, gluten, shepherd's cabbage, and then add minced ginger and monosodium glutamate.

4. After boiling, thicken with 10 grams of water starch (5 grams of starch with water), pour sesame oil before leaving the pot, and put it in a large soup bowl.

The way and method of eating shepherd's cabbage are as follows:There are many ways to eat shepherd's cabbage, which can be used for cold dressing, stir-frying meat, making soup, cooking porridge, steaming, making stuffed dumplings, and can also be used to make shepherd's cabbage fish rolls, shepherd's cabbage winter bamboo shoots, etc. No matter how you eat it, it has the unique fragrance of shepherd's cabbage.

Method: 1. Wash the fresh shepherd's cabbage.

2. Put water in a pot and bring to a boil, add a little salt, and blanch the shepherd's cabbage.

3. Squeeze dry after cooling water and cut finely.

4. Dice the dried bean curd and carrots.

5. Cook the dried bean curd and carrots in water and remove them.

6. Put the dried beans, carrots and purses in a large bowl, add sesame oil, salt, cold soy sauce, balsamic vinegar and sugar and mix well.

7. Refreshing cold vegetables, with the unique fragrance of shepherd's cabbage.

The shepherd's cabbage is delicious, and the shepherd's cabbage dumplings and the spring rolls are also a must-have New Year's flavor for every family. But in addition to these, do you know how to make water chestnut delicious? Camelina is a wild vegetable, and around the Spring Festival, the family goes to pull wild vegetables together, which is also an excellent entertainment activity.

Pursed frittata.

Ingredients: Capsule, eggs, chives.

1.Wash the pursed cabbage.

2.Drop a few drops of oil in a pot of boiling water, add a little salt, and blanch the shepherd's cabbage in boiling water.

3.Drain and chop into minced pieces.

4.Beat 3 eggs into the shepherd's cabbage, then add chopped green onions, add an appropriate amount of salt, and stir well.

7.Fry one side and then turn over until golden brown.

Shephscapa tofu soup.

Ingredients: Capsule, tofu, shiitake mushrooms, starch.

1.Wash the shepherd's cabbage and change it into small pieces, soak the mushrooms to remove the roots and cut them into small cubes, cut the southern tofu into small pieces and soak them in salted water for 30 minutes.

2.Add about 500ml of water to the pot, pour in tofu, shiitake mushrooms and a little salt, and then add a little chicken essence and shepherd's cabbage to the pot after boiling.

3.Wait for boiling again, sprinkle white pepper, sesame oil, and add water starch.

Pick up the yellow leaves and old leaves of the shepherd's cabbage, wash it several times with water, and control the moisture for later use.

2.Chop finely with a knife.

3.Take a pot or large bowl and add the chopped shepherd's cabbage and scoop a small bowl of dry flour. Add it slowly, stirring as you go, just so that each leaf is evenly coated with flour, not too much.

4.Floured shepherd's cabbage.

Pick up the yellow leaves and old leaves of the shepherd's cabbage, wash it with water several times, and control the moisture for later use.

2.Chop finely with a knife.

3.Take a pot or large bowl and add the chopped shepherd's cabbage and scoop a small bowl of dry flour. Add it slowly, stirring as you go, just so that each leaf is evenly coated with flour, not too much.

4.Floured shepherd's cabbage.

Flatten the corners so that they heat evenly.

10.Pour water into the steamer and place the glassware in (it is best to seal the mouth with plastic wrap to prevent water vapor from flowing in).

11.Cover the pot and steam over high heat for 10 minutes.

12.Salt, soy sauce, vinegar, oil poured with spicy seeds, sesame oil, monosodium glutamate, sugar, there is the best new garlic, especially to enhance the flavor, minced, mix well, mix well, and mix into a dipping sauce. When eating, pour it on top of wheat rice and dip it in.

Tips. 1. Shepherd's cabbage is a wild vegetable, and it will be more fragrant if the oil is a little more.

2. The root of shepherd's cabbage has great medicinal value and tastes very fragrant, so it must not be removed.

3. After washing the shepherd's cabbage, it is watered and then frozen, and it can also be tasted in the season when there is no shepherd's cabbage.

4. The shepherd's cabbage itself has a special fragrance, so it is not recommended to add too much garlic, ginger, and cooking wine to flavor it in cooking.

Capsulea is a cruciferous plant, but also a kind of wild vegetable that people love, its flowers and seeds can stop bleeding, ** hematuria, nephritis, hypertension, hemoptysis, dysentery, measles, dizziness and other symptoms. I'll share it with you below, I hope you like it.

One: Camelina cabbage sausage claypot rice.

Main ingredients of food: Capsule, sausage, rice.

Food excipients Carrots, fungus, shiitake mushrooms, eggs, oil, soy sauce.

Step 1: Remove impurities from the shepherd's cabbage and wash it.

2. Scrape the surface of the root of the dish with a knife. Blanch with boiling water, then cool water, remove and set aside.

3. Soak the dried fungus in warm water, add some dry flour, wash and cut into small pieces for later use.

4. Wash the mushrooms, cut them into slices, and slice the sausages.

5. Pour an appropriate amount of oil into the bowl, and then turn it to the whole bowl so that the oil evenly coats the entire pot wall. Place the cooked rice in a bowl.

6. Put the blanched camelina, diced carrots, mushroom slices, and chopped fungus on top of the rice. Put the sausages on top of the bowl and stack them.

7. Pour in some soy sauce, beat in a raw egg, put it on top, cover it, put it in the microwave oven, beat it on high heat for three minutes, let it cool, and then beat it over medium heat for two minutes before serving.

Two: Purple cabbage and tofu ball soup.

Food ingredients: Capsule, tofu, minced meat, and small rape.

Food excipients: Salt, chicken essence, light soy sauce, cooking wine.

Step 1: Prepare all the ingredients for making the soup.

2. Wash the rape, drain and set aside.

3. Wash the shepherd's cabbage, chop it and set aside.

4. Add chopped green onions, light soy sauce and cooking wine to the minced meat, wear disposable gloves, grasp well, put in the chopped tofu, crush the tofu, and mix well with the minced meat.

5. Add the chopped shepherd's cabbage, add salt and chicken essence, and stir well.

6. Pour an appropriate amount of water into the pot, boil the water over high heat until it is about to be opened, then knead the adjusted ingredients into small balls and put them in the water, and knead all the balls in turn.

7. After the meatballs are cooked, add the small rape, add salt and chicken tung stuffed essence.

Three: Stir-fried rice cake with camelina and winter bamboo shoots.

Food ingredients: Capsule, winter bamboo shoots, rice cakes.

Food excipients: shiitake mushrooms, pork belly, oil, salt.

Step 1: Peel and wash the winter bamboo shoots, cut them open, put them in a pot and boil them over low heat for 5 minutes, take them out and immerse them in cold water for a while, and cut them into shreds.

2. Wash and shred the pork belly, wash and shred the mushrooms, cut the shepherd's cabbage into small pieces, and slice the rice cakes.

3. Pour an appropriate amount of oil into the pot, pour in the shredded meat and stir-fry until the shredded meat is white, then pour in the shredded winter bamboo shoots and continue to stir-fry.

4. Add shredded shiitake mushrooms and fry until the shiitake mushrooms are soft, then set aside.

5. Put water in another pot, put in the rice cake slices after the water boils, cook until the rice cake becomes soft, take out the rice cake and cool it with cold water, and drain the water.

6. Pour an appropriate amount of oil into the wok, heat the oil and stir-fry the shepherd's cabbage for a while, add the rice cake and continue to stir-fry for 3 minutes.

7. Then add the fried shredded winter bamboo shoots, shredded meat, and shredded mushrooms, stir-fry for a while, add a little salt and stir-fry well.

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