Foodabc Festival food customs Spring Equinox

Scallion oil and grey cabbage

2024-12-13 14:58:45 196

There are many wild grasses growing in the fields and on the slopes around the village. Among the green grasses, there are some edible wild vegetables, such as Qiqiya, bitter vegetables, gray vegetables. There are some Sichuan pepper trees, wild goji berries, several elm trees, and locust trees growing on the ridges by the ditch. During the season of warm spring and blooming flowers, this is a field of scallion baskets; Green and tender wild grass, clusters of white or purple locust flowers, emerald green elm, plump goji berry seedlings. I often come here in spring to dig some wild vegetables, enough for elm money and locust flowers, and cook them at home to eat< br>

Details of ingredients

Technique

difficultySimple
workmanshipmix
tasteScallion fragrance
timeHalf an hour

Steps to make Scallion oil and grey cabbage

1. Soak the excavated gray vegetables in clean water and rinse thoroughly.
2. Put water in the pot, and when the water bubbles, pour in the washed grey vegetables and blanch them. Remove and control the water for later use.
3. Squeeze the blanched bok choy dry and transfer it to a clean large bowl, then sprinkle with an appropriate amount of salt.
4. Add a tablespoon of delicious soy sauce.
5. Pour two tablespoons of vegetable oil into the pot, heat the oil and add Sichuan peppercorns until fragrant, then remove the Sichuan peppercorns.
6. Turn off the heat, pour in the chopped scallions and stir fry until fragrant to make scallion oil.
7. Pour scallion oil onto the bok choy.
8. Sprinkle chopped garlic cloves and mix well, then sprinkle with shredded carrots and pickled vegetables.