This is a delicious wild vegetable that is very popular in winter called Qi thai.
This vegetable also has other names such as wild mustard, Chinese clematis, and Chinese clematis. Its scientific name is Capsella bursa pastoris Medic and belongs to the Brassicaceae (Cruciferae) family.
The tree grows wild in Northern Vietnam, most abundantly in Sapa (Lao Cai), Ninh Binh, Lang Son, Cao Bang, Ha Tay, Hanoi, often found on vacant lots.
Qi thai 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.
This wild vegetable not only provides the body with abundant nutrients in winter but is also a treasure in cooking.
Chinese clematis has soft green leaves, rich in vitamin C, vitamin A, iron, calcium and other nutrients.
In addition, celery is also rich in fiber, which helps promote intestinal motility and maintain intestinal health.
In the cold winter, this wild vegetable is both delicious and provides essential nutrients for the body, making it an ideal choice to nourish and maintain health.
In traditional medicine, qi thai has a sweet taste, neutral properties, has the effect of purifying the liver, regulating the spleen, regulating blood and diuretic, lowering blood pressure, can be used to treat dysentery, edema, chylothorax, vomiting blood, bloody stools, red eyes, swelling, pain...
This is a vegetable that can be used to make many delicious dishes, from cakes, stir-fries, to soups.
This vegetable is praised as "fairy grass" and is a natural treasure, a wild vegetable that is extremely loved by people.
In winter and spring, people often go to the wild to pick this vegetable to make delicious dishes.
This vegetable is rich in carotene. Since carotene is a precursor of vitamin A, it is a good food for treating dry eyes and night blindness.
The acid present in this vegetable is an effective hemostatic component and can shorten bleeding and clotting time.
The nutrients in Chinese celery help reduce cholesterol and triglyceride levels in the blood and liver, lower blood pressure, and reduce inflammation.
Eating more of these vegetables can increase the body's vitamin C content, which has antiviral effects.
This vegetable also contains a large amount of crude fiber, which after consumption can increase intestinal motility, prevent constipation, thereby enhancing metabolism.
Thereby helping to prevent and treat high blood fat, high blood pressure, coronary heart disease, obesity, diabetes, intestinal cancer...
This is a vegetable that can be used to make many delicious dishes, from cakes, stir-fries, to soups.
3 ways to prepare delicious and nutritious Thai spinach
Dumplings with minced meat and vegetables
Ingredients: Sliced spinach, pork, flour, ginger, green onion, salt, soy sauce, sesame oil, cooking oil.
Making:
- Put 300 grams of flour in a bowl, add 5 grams of salt, add the right amount of water, knead into a dough, cover and let the dough rest for 30 minutes. Then roll it out thinly to make dumpling skin.
Clean and chop the watercress. Boil water in a pot, add the vegetables and blanch for about 1 minute, then remove and let cool, squeeze out the water, chop and place in a large bowl.
- Mince the pork into small pieces, add chopped green onions, chopped ginger, soy sauce or oyster sauce, sesame oil and salt, stir well and let stand for 2 minutes. Then add chopped coriander, add a little cooking oil and mix well to make the filling.
- Take a piece of dough, roll it thinly to make dumpling skin, put the filling in and shape it into a crescent shape. Boil a pot of water, put the dumplings in to cook until done then take them out.
Soup with sliced greens, scallops and eggs
Ingredients: Sliced spinach, scallops, eggs, sliced ginger, salt, cooking oil.
Making:
- Wash and cut the spinach into bite-sized pieces. Wash and drain the scallops, then put them in a pot and steam over high heat until the scallops are soft. Remove the scallop meat and set aside. Crack 2 eggs into a bowl and stir well.
- Heat oil in a pot, pour in egg water, stir-fry until egg water solidifies into lumps, then add water and bring to a boil over high heat.
- Add scallop meat, add chopped herbs, bring to a boil, add salt, pepper, sesame oil to taste and serve.
Cornbread with shredded spinach
Ingredients: Sliced spinach, carrots, wood ear mushrooms, dried shrimp, eggs, cornstarch, salt, cooking oil.
Making:
- Wash and chop the Chinese spinach. Wash and blanch the fresh shiitake mushrooms, let cool, squeeze out excess water, cut into thin slices, and set aside. Cut the carrots into thin strips. Soak the wood ear mushrooms until soft, then cut into bite-sized pieces.
Cook the egg and cut into pieces. Soak the dried shrimp in water until soft, then remove and drain.
- Sliced spinach, carrots, wood ear mushrooms, eggs, shredded dried shrimp, wood ear mushrooms, dried shrimp, pre-processed eggs in a large bowl, add a little salt, cooking oil and stir well to make the filling.
- Take a sufficient amount of filling, gently roll it evenly, shape it into a ball and roll it in cornstarch. Remember to roll it 3-4 times so that the cornstarch absorbs the moisture of the filling, making the filling covered with a moderate layer of cornstarch.
- Put the corn cakes in a pot, steam over high heat, add steam and steam for 10 minutes then take out and eat.
If you dig up a lot of chopped coriander now and can't finish it all, you can preserve it to eat later.
How to preserve sliced spinach:
- Clean and slice the herbs. Add water to the pot, bring to a boil, then add the herbs and blanch for 1 minute, then remove and let cool.
- After the vegetables cool, squeeze out excess water and roll the vegetables into small balls.
- Cover the vegetable balls with plastic wrap to lock in moisture. Then put the vegetables in a food bag and store in the refrigerator.
Through these simple preservation methods, we can enjoy the delicious taste of Chinese celery in winter and spring.
This vegetable not only adds color and aroma to dishes but also adds many nutrients to the body, making the winter dining table more colorful.
I wish you success in processing this vegetable into many delicious dishes!
(Recipe and photo from Sohu)
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