Should you blanch the cold salad Should you blanch the cold salad of the houttuynia cordata?

Houttuynia cordata can be blanched or not.

Houttuynia cordata can be eaten raw, and the taste of Houttuynia cordata without blanching is crisper and more tender, but the smell will be relatively heavier. Blanching with moderate boiling water can remove some of the fishy smell of Houttuynia cordata, but it may not be as crispy after blanching.

Blanching is not required.

Ingredients: Houttuynia cordata.

250g。Excipients: appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of spicy oil, appropriate amount of vinegar, appropriate amount of ginger and garlic.

Preparation of cold salad Houttuynia cordata.

1. Clean up the fresh Houttuynia cordata and remove the old and bad roots.

2. Wash the whole cordata with light salt water.

Soak for a while. <>

3. Chop the ginger and garlic while soaking Houttuynia cordata.

4. Marinate the crushed ginger and garlic with salt to bring out the taste, add soy sauce, spicy oil, and vinegar.

5. Pour the prepared seasoning juice on top of Houttuynia cordata.

*Before making cold houttuynia cordata, it is best to blanch the water**.

From the perspective of the list of ingredients, Houttuynia cordata is raw after picking, and in addition to the strong smell, if eaten directly, it may have some harm to the body. Blanching can not only remove the jerky taste and bitterness of Houttuynia cordata, but also reduce the toxicity of Houttuynia cordata and improve the safety of eating.

From the point of view of the production steps, blanching is a necessary step. First of all, blanching can remove the bitter taste and special smell of Houttuynia cordata leaves, making the taste more suitable. Secondly, the color of the leaves of Houttuynia cordata after blanching will be more vibrant, which will add appetite to the salad.

In the specific operation, you can add some shredded ginger and salt when blanching, which can remove the fishy smell of Houttuynia cordata, and also maintain its emerald green color. In addition, the addition of chili oil and lemon juice is also an important means to enhance the taste of Houttuynia cordata.

Houttuynia cordata cold salad should be scalded in boiling water, which can play a role in disinfection and sterilization and reduce the fishy smell. Because the picked Houttuynia cordata is raw, in addition to the strong smell, eating more raw Houttuynia cordata is also harmful to the human body. Therefore, if you want to make cold houttuynia cordata, it is best to boil it in advance, cook it, control the moisture, and then add some seasonings and stir well, so that a delicious and healthy cold salad is ready.

Tips for making cold houttuynia cordata

1. Add the ginger shreds.

Many people don't eat Houttuynia because they can't adapt to its taste, so you can cut some shredded ginger when passing through the water and put it into the water, so that you can remove a lot of the smell of Houttuynia in the process of blanching, and the taste is not so heavy when you eat it cold, and you can adapt to it. Therefore, it is very necessary to add shredded ginger when stir-frying water.

2. Add chili oil.

When making cold Houttuynia cordata, you can add some chili oil appropriately, so that the first thing is that Houttuynia cordata looks more ruddy and appetizing, and after adding chili oil, it can also mask the smell of Houttuynia cordata and make the taste better.

3. Lemon juice.

Prepare a small lemon and cut it into slices, squeeze the lemon juice into the houttuynia when the houttuynia is cold, and stir well with chopsticks, then the aroma of the lemon will come out, and the houttuynia will smell better both in taste and smell.

Blanch the cordata salad in boiling water for five minutes. Houttuynia cordata is also known as folded ear root, it is mostly common in Sichuan, it can be eaten after cold dressing, first soaked in salt water for 15 minutes, washed Houttuynia cordata can be scalded with boiling water for 5 minutes, which can not only remove the fishy smell, but also play a role in disinfection and sterilization. It should be noted that the cold salad Houttuynia cordata should be made of lighter Houttuynia cordata, so that it tastes tender and easy to chew.

How to choose Houttuynia cordata:

1.Looking at the leaf color, fresh Houttuynia cordata is not common in the market, because it is only available in a specific season, the upper color of the leaves is green, and the color of the lower leaves is mostly purple-red.

2.Observing the shape of the leaves, the shape of the high-quality fresh Houttuynia cordata leaves is heart-shaped, with a slightly pointed top, slightly rounded bottom, and the petiole is elongated, and the lower petiole has fibrous roots.

3.To observe the thickness of the leaves, you should choose Houttuynia cordata with thick leaves, because the nutritional value and medicinal value of Houttuynia cordata are higher, and you can use your fingers to measure the thickness of the leaves of Houttuynia cordata when selecting.

4.Smell the smell, *** Houttuynia cordata has a strong fishy smell, which is why it is called Houttuynia cordata, and the inferior Houttuynia cordata will not smell so strong.

Houttuynia cordata does not need to be blanched.

Blanch the houttuynia with water when it is cold, so that the fishy smell of the houttuynia itself becomes lighter. However, if you don't talk about the lead to reject the fishy smell of Houttuynia cordata itself, you can also eat it without blanching the finches, and the raw Houttuynia cordata can be eaten after cleaning. In addition, it should be noted that boiling water should not be used for blanching, otherwise Houttuynia cordata will lose its crisp and tender taste.

Houttuynia cordata is a herb included in the Chinese Pharmacopoeia, and the herb** is the dried aerial part of the plant of the family Trifloraceae. In summer, when the stems and leaves are lush and the flower spikes are many, they are harvested to remove impurities and dried in the sun. Spike-like inflorescences apical, yellowish-brown, crushed with a fishy smell.

Houttuynia cordata can be blanched without blanching, it all depends on personal preference. If you don't like the fishy smell of Houttuynia cordata, you can blanch it with boiling water to make the fishy smell lighter, if you like that taste, and like to eat the crisp and tender taste of Houttuynia cordata, it is recommended not to blanch it with boiling water, and you can wash it directly with water.

Preparation of cold fishy vegetables.

Materials. Ingredients: 200 grams of Houttuynia cordata.

Excipients: 2 tablespoons of tempeh, a small amount of vinegar.

Method. 1. Two small handfuls of wild fishy vegetables.

2. Pinch into small pieces and clean them.

3. Drain the water and pour it into a vegetable bowl.

4. Add the tempeh and vinegar.

Houttuynia cordata, the root of the ear can be used medicinally and can also be used as food. Medicinal use has the effects of clearing heat and removing fire, diuretic and drenching, and reducing swelling; Houttuynia cordata root is edible as a whole, and people in some provinces can't eat it and feel that it smells fishy, but people who like to eat Houttuynia cordata like it very much. The taste of Houttuynia cordata root varies depending on where it is taken, with some people preferring to eat only the underground stems, while others prefer to eat only the leaves.

The upper part of Houttuynia cordata root with leaves is a standing stem, which is sometimes dark purple and hairless on the nodes. The lower half is divided into the stem of the bamboo in the ground, and there are small roots with whorling leaves on the nodes. You can make food with cold dishes, boiled vegetables, and soup.

Houttuynia cordata root has health care effects such as clearing heat and removing fire, diuresis and swelling. It can be eaten both medicinally and as a vegetable. It is more common in Guizhou, Yunnan.

Cold Houttuynia cordata is the most classic way to eat Houttuynia cordata root. Clean the houttuynia and cut it into pieces for easy flavor. Add salt, monosodium glutamate, sesame oil, a little vinegar to the bowl, and then pour in the life oil and chili seeds; Stir and mix.

Houttuynia cordata root steamed chicken main ingredients: 1 young old hen (about 1500 grams), 200 grams of Houttuynia cordata root. 2.

Condiments: salt, chicken essence, white pepper, dongru, ginger slices. Method:

The chickens are slaughtered, dehaired, internal organs, paws are washed and put into a pot of boiling water. For those who eat money Jingfeng and use fresh Houttuynia cordata, <>

Different types of matching. There are many ways to take Tang Yizhi, and there are many effects of drinking. Cold dishes:

Clean the fresh Houttuynia cordata root, blanch it slightly with boiling water, add an appropriate amount of edible salt, light soy sauce, pepper noodles, pepper oil, ginger foam, onion juice, sesame oil and other seasonings. Houttuynia cordata root fried sausageHouttuynia cordata root cleaned and cut into sections for reserve, sausage bacon cleaned and cut into slices for reserve. Put a little oil in the pot, boil the oil and then put the sausage bacon and stir-fry, and then put a little Chaotian pepper, green onion and ginger to stir-fry the sausage and bacon when the bacon is broken; Then put the Houttuynia cordata root, stir-fry again for two or three minutes, then add a small amount of salt and stir evenly, and you can start the pot.

Houttuynia root stewed pork rib soup.

In autumn and winter, I prefer to cook this dish, which can dispel dampness and detoxify. After blanching the pork ribs, put cold water into the pot, and put a little ginger slices and green onions in the pot to remove the smell. For about half an hour of pork ribs, put the washed Houttuynia cordata root (the Houttuynia cordata root in the soup can not be cut into sections).

Cover and simmer for another 10 minutes, adding a little salt. Very tasty.

Generally, it needs to be blanched, you can choose to eat it scrambled, or scrambled eggs with Houttuynia cordata, fried chili oil with Houttuynia cordata, I prefer to eat cold salad.

Blanching is not required. In addition to cold salad, Houttuynia cordata can also be stir-fried with chili peppers or stewed in pork rib soup.

Blanching is not required. It can be eaten directly, cold salad Houttuynia cordata, pork ribs Houttuynia cordata soup, Houttuynia cordata fried pork belly, Houttuynia cordata tea.

No need to blanch when using Houttuynia cordata to make coleslaw. Houttuynia cordata itself can be eaten raw, and the taste of Houttuynia cordata without blanching is crisper and more tender, but its smell will be relatively heavier. After the houttuynia is washed, cut it into sections, then put it in the oil pan to stir-fry, turn off the heat directly before coming out of the pot, and then use the residual temperature to sprinkle some salt and monosodium glutamate on it.

The stir-fried Houttuynia cordata is also very tender and delicious to eat, and it is particularly refreshing to eat with rice.

No, Houttuynia cordata is a cold dish, so Houttuynia cordata does not need to be blanched. The common way to eat it is cold salad and stewed soup. Houttuynia cordata is named because it has a special fishy smell, because it is used to fold leaves and leave roots, so it is also called folded ear root in some places.

Of course, it is needed, and it is generally used to eat cold salad, or fried and fried with a little vermicelli or cabbage.