GĐXH – This vegetable is fresh and delicious in spring, rich in nutrients that are good for the eyes and reduce blood fat. You can use it to make many delicious dishes, from baking to stir-frying and cooking soup, all of which are delicious, good for your health and cost-effective.
Wild vegetables contain many nutrients
During spring, it is the growing season of wild vegetables – rau tề thai. The vegetables are young and much tastier thanks to the favorable weather.
This is a type of vegetable that can be processed into many delicious dishes, from making cakes, stir-frying, to cooking soup. Not only that, this wild vegetable has very good nutritional value and does not cost a penny to buy. People can take advantage of this type of wild vegetable to process dishes.
Rau tề thai is a wild vegetable that is abundant in spring.
In traditional medicine, the vegetable has a sweet taste, has the effect of purifying the liver, regulating the blood to help reduce blood fat, lower blood pressure and is a good diuretic. General practitioner Vu Quoc Trung believes that eating this vegetable can increase the amount of vitamin C in the body, which has an antiviral effect.
This vegetable also contains a large amount of crude fiber, so it is good for digestion. When consumed, it can increase intestinal motility, prevent constipation, thereby helping to increase metabolism. Through this, it helps prevent and treat high blood fat, high blood pressure, coronary heart disease, obesity, diabetes, etc.
How to prepare healthy Thai spinach
Dumplings with minced meat and vegetables
Ingredients for making dumplings with sliced meat and vegetables:
+ Sliced spinach
+ 100gr pork
+ 300 gr flour
+ Scallions, ginger,
+ Spices such as salt, soy sauce, sesame oil, cooking oil.
Making:
Put the flour in a bowl, add a little salt and water and knead into a smooth dough. Then, let the dough rest for about 30 minutes and then roll it out to make dumpling skin.
Next, you clean the chopped celery, put it in boiling water, then remove it and let it cool, squeeze out the water and cut it into small pieces and set aside.
Mince the pork, add chopped green onions and ginger and mix with oyster sauce and sesame oil for a few minutes to let the spices soak in. Then, add chopped cilantro and a little cooking oil to mix into the filling.
After making the filling and dough, take a piece of dough and roll it thinly to make dumpling skin, then put the filling in and shape it into a crescent shape. Finally, steam the dumplings or boil a pot of water and cook until done.
Thai vegetable egg cake
Ingredients for making egg cake with Thai basil:
+ 200gr sliced spinach
+ 3 eggs
+ 100gr flour
+ Salt, cooking oil
How to make egg cake with Thai basil:
- First, clean and slice the vegetables, then blanch them in boiling water. Add a little salt to blanch them. Then, take the vegetables out and put them in cold water to cool, take them out, squeeze out the water, and chop them.
- Put the chopped herbs in a mixing bowl, then crack the eggs in, add salt, flour, and enough water and mix. The water content in the flour determines the softness and hardness of the finished cake, so the ratio needs to be moderate. If you add too much flour, the cake will be hard and not delicious. If it is too thin, it will not rise.
- Finally, add cooking oil to the pan to heat, scoop a moderate spoonful of batter and fry the cake. When the batter solidifies and the bottom layer is slightly golden, flip the other side and continue frying. Then, you can fold the cake like making an egg roll.
Do this until you run out of ingredients and you will have a delicious and nutritious breakfast dish made from this wild vegetable. The cake is soft, chewy and super fragrant thanks to the combination of the aroma of the Thai coriander and the soft, creamy taste of the eggs.
Source: https://giadinh.suckhoedoisong.vn/mon-ngon-kho-cuong-tu-loai-rau-khong-ton-1-xu-co-nhieu-mua-xuan-cuc-tot-cho-suc-khoe-172250221164748163.htm
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