Do you know how to make wild thistle, simple and delicious, cool and hot?

In the case of harvesting wild thistle, there is no need to uproot, only pinch the leaves at the top, many people do not know wild vegetables, it is not easy to identify, the first to dig wild vegetables should smell the smell, delicious wild vegetables are generally refreshing, there is no peculiar smell, and the wild vegetables that cannot be eaten are generally choking.

If you really don't know the old people in your life, people over the age of 60 have basically eaten wild vegetables as children. The following is a home-cooked recipe for wild thistle, which is simple and delicious, and is very suitable for summer eating.

First pick and wash the thistle, the wild vegetables will be mixed with weeds, and it is time to pick them up. Add water to the pot and boil, put in the wild vegetables and boil, add a spoonful of salt in the case of cooking, so that the color is green and appetizing, and it is not easy to turn yellow. After the water is too cold to be fished into the cold water, the wild vegetables without peculiar smell can be taken immediately after being too cold, and the wild vegetables with bitter and astringent taste must be soaked in cold water overnight, and the water is changed several times in the middle to reduce the bitter taste.

Mung bean vermicelli soaked soft, take an appropriate amount of garlic and mash it into minced garlic to reserve, do not like to eat garlic with oil and spicy, the material can be combined according to their own taste, like black fungus, crushed peanuts can be, Shandong people make cold dishes basically use minced garlic. Cut the wild vegetables into sections, add soaked mung bean flour, and then add a small amount of salt, oil, lemonade, sesame oil, stir well, and then serve.

A plate of fresh spleen appetizer, color and flavor of the cold vegetable thistle is done, the green green looks at the appetite, summer is just the season to eat cold vegetables, the dinner table is inevitable, don't just know to eat cold cucumbers, to the plate of cold vegetables and wild vegetables for a taste is very good. Recently, our family often has cold vegetables and wild vegetables for lunch, such as gray cabbage, pork hair cabbage, and sometimes a plate of bitter hemp cabbage with sweet noodle sauce, which adults and children like to eat.

That's it for the home-cooked recipe of the thistle, have you ever eaten this kind of wild vegetable? Spring and summer are just the best times to eat wild vegetables, but don't let down this natural seasonal specialty, it's a pity to miss it, what have you eaten this summer? Thank you for watching and applying, and see you tomorrow.

You can make fried meat slices with artichokes; Ingredients: artichokes, cooking oil, green peppers, millet spicy, cooking wine, salt, chicken essence, fresh artichokes broken into slices (soaked in lightly salted water) and set aside; Pour an appropriate amount of cooking oil into the wok, put in the fresh meat slices, add cooking wine, stir-fry until cooked, remove and put on a plate for later use; Pour a little cooking oil into the wok, add green peppers, millet spicy, add a little salt, and stir-fry until fragrant; After the artichoke slices are filtered, add a little salt to the pot and stir-fry for a while; Add a little chicken essence and stir-fry a few times.

It is to add some soy sauce and light soy sauce, and then add more salt and chicken essence and more water when stir-frying.

It can be used as a regular dish, and it is good to put some flavor in the cooking of noodles.

To marinate with cooking wine and lemon juice in advance, then fry in a pot until golden brown, then pour in water and simmer over low heat.

Artichoke Italian stew.

Ingredients: 1 liter of vegetable stock, 1/2 onion, 1 parsley, 300g Italian rice (if you want to eat it properly), a pinch of sea salt and black pepper, 125 ml of white wine, 2 tablespoons of cream, a handful of Parmesan cheese, 2 lemons, 8 artichokes, 2 cloves of garlic, a pinch of thyme.

Method 1: Prepare artichokes first (if you buy canned food, please skip the first one.)

Step 2 & 3): Squeeze the juice of two lemons in a large bowl of cold water and another dry bowl. The stems and outer leaves of the artichoke are then quickly removed, leaving only the young leaves inside soaked in cold water with lemon juice to prevent blackening; Dig up the hairy center and debris in the water, and this part of the work should be done as quickly as possible to minimize the time the artichoke is in contact with the air.

2. Heat a frying pan over medium heat, add a large drop of olive oil and garlic, and cook for about 2 minutes until the garlic is tender. Cut the artichokes from step 2 into suitable sizes, add a handful of thyme leaves, salt, black pepper, some water and the remaining lemon juice to a pot and cook until tender (about 10 minutes).

3. (If you are a friend who buys canned artichokes, you should skip here from step 1) Next is the basic rice stew method: pour the stock into a pan and turn on low heat, add a large drop of olive oil and chopped onion, garlic and celery, simmer for 10-15 minutes until the vegetables are soft, stir-fry from time to time Be careful not to burn.

Turn on medium heat, add the washed rice and a pinch of salt, stir for 2 minutes, until the rice appears a little transparent, then add the white wine and stir. (Don't be afraid to add liquor here, because whatever alcohol is added at high temperatures will evaporate, leaving only the aroma).

4. Then it's time for patience: wait for the wine to be fully cooked into the rice, add a scoop of hot stock and a pinch of sea salt, turn the heat to low and simmer slowly, stirring from time to time, wait for the rice to fully absorb a scoop of broth, and then add the next scoop, cook for 15-20 minutes to see if the rice is cooked, if not, continue to add the stock, until the rice tastes soft and a little chewy. By the way, if you run out of stock at this time, it's okay to add some hot water, but please try to control the amount of each scoop as evenly as possible!

5. Remove the pot from the stove after boiling the rice until it is a little springy, add the cream and Parmesan cheese and stir well, oh, and don't forget your artichokes, and gently plop them on the stew. Then cover the pot and let it sit for 2 minutes, (don't rush to eat!) This is the most important step in making a delicious risotto, as it will make it richer and creamier.

Serve with freshly shaved Parmesan cheese, a dash of olive oil and lemon wedges!