A precious wild vegetable like "poor man's ginseng"
Thai spinach is rich in nutrients.
Capsella bursa pastoris Medic, also known as wild cabbage, Capsella flower, Capsella bursa pastoris Medic, belongs to the Brassicaceae (Cruciferae) family.
Qi Tai is a wild vegetable that grows in early spring and early autumn. Its leaves are soft green and rich in vitamin C, vitamin A, iron, calcium and other nutrients. Although it is a wild vegetable, it not only provides the body with abundant nutrition in winter, but is also a treasure in cooking.
It is a soft green leafy vegetable rich in vitamin C, vitamin A, iron, calcium and other nutrients.
This vegetable has soft green leaves, rich in vitamin C, vitamin A, iron, calcium and other nutrients, has the effect of clearing heat and detoxifying. In addition, qi thai is also rich in fiber, helps promote intestinal motility, laxative.
Suggested dish of sliced spinach mixed with almonds
Ingredients: Sliced spinach, almonds, wolfberries, garlic
Making:
- According to Dan Viet, this vegetable has a lot of soil in it, so clean it many times, then cut off the roots. This vegetable grows wild, so when harvested, it will be mixed with many types of weeds and leaves, so it needs to be picked up. Although it is a bit troublesome, the deliciousness of this vegetable is worth the effort.
- Boil water in a pot, add 1 tablespoon oil, blanch sliced celery for 20-30 seconds. Cooking oil helps the vegetables retain their bright green color.
- Next step, remove the chopped cilantro and put it immediately in cold water for better flavor.
- After the vegetables have cooled, remove them and squeeze out the water, then place them on a cutting board and chop them into small pieces. Remove the vegetables and put them in a large bowl.
- Prepare the sauce: Peel the garlic, chop it finely, put it in a bowl, add 1 spoon of roasted white sesame seeds, pour in hot oil until fragrant, then add 2 spoons of vinegar, 1 spoon of light soy sauce, salt, sugar, chicken essence, sesame oil, then stir well.
- Then add almonds and wolfberries to the sliced greens then pour in the spice sauce and stir well.
