Cold pine and willow seedlings

I guess many people have never heard of the vegetable called pine willow seedlings. Willow sprouts are also called willow vegetables and acacia vegetables. As a high-end vegetable introduced from abroad, its origin is South America. The main producing areas in my country are Inner Mongolia, Gansu and Shaanxi. This vegetable contains a large amount of trace elements, such as phosphorus and potassium. Eating it regularly is very beneficial to human health. There are many ways to cook it. It can be cooked cold, fried, or used as a soup ingredient. Let’s take a look at how to make it cold.

1. Cold pine and willow seedlings

Ingredients: a large handful of pine willow, an appropriate amount of peanuts, a little minced garlic, a little white sesame seeds, an appropriate amount of sugar, an appropriate amount of salt, an appropriate amount of vinegar, a little sesame oil, and a little oyster sauce.

step:

1. Blanch the pine and willow seedlings in boiling water with a little salt.

2. Put minced garlic, white sesame seeds, sugar and salt on the soaked pine willow seedlings.

3. Heat a spoonful of oil in a pan and pour it over the seasoning in the middle of the dish.

4. Add a little vinegar, sesame oil, oyster sauce and cooked peanuts, and you're done.

2. Other methods of pine and willow seedlings

1. Fried shrimp with pine willow and nest

Ingredients: 100g pine willow, 150g shrimp, 100g vermicelli, ginger, garlic, salt, chicken essence, soy sauce, vinegar, cooking wine, and cornstarch.

Preparation method: Wash the shrimps and pine willow, mix them with cooking wine, salt, chicken essence, soy sauce, vinegar, cooking wine and starch, stir-fry quickly in a pan, add ginger, garlic and red pepper and stir-fry until fragrant, then add pine willow and stir-fry until cooked.

2. Shredded Chicken with Pineapple and Willow Seedlings

Ingredients: 120g chicken breast, 5g each of red and yellow peppers, 100g of shiitake mushrooms, 50g of celery, a little shallot, 1 tablespoon of minced garlic, 1 teaspoon of wine, 1 egg white, 100g of broth, 1/8 spoon of salt, 1 teaspoon of cornstarch, 1 teaspoon of chicken powder, 1/4 teaspoon of sugar, 1/2 teaspoon of sesame oil.

practice:

1. Peel the skin and tendons of the chicken breast, cut into strips, mix with salt, cornstarch and egg white, and marinate for 30 minutes

2. Remove the heads and tails of the red and yellow peppers, peel and cut into appropriate sizes, mince the shallots and garlic; cut the celery into appropriate sizes, remove the tails of the shimeji mushrooms and set aside;

3. Boil the mushrooms, red and yellow peppers, and celery in a pan, drain and set aside. Preparation method 3. Stir-fry the chicken over high heat, stir-fry until 50% to 60% cooked, then remove.

4. Stir-fry the minced garlic and shallot in a wok, put all the ingredients into the wok and stir-fry quickly, then add wine, broth, salt and chicken powder and mix well. Thicken the sauce and drizzle with sesame oil before serving.