Recipes tagged "Coleus leaves"
3 recipes found
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Stir-fried pineapple leaves with kohlrabi leaves
I am both afraid and in love with wild mushrooms. How can I not love wild mushrooms for their rich nutrition and delicious taste? However, incidents of wild mushroom poisoning occur every year due to improper consumption, which makes people scared just thinking about it. Yunnan is a plant kingdom with rich forest resources, and a large number of wild fungi are unearthed every rainy season. However, I only eat two or three varieties of wild fungi. The poisoning incident made me afraid to try new varieties. I was introduced to this kind of pine fungus by a colleague three years ago. One day, I met a colleague on the street and saw her buying a lot of pine fungus. I asked her why she bought so many. She said that this fungus has the effect of treating breast hyperplasia, and she bought so many to dry it in the sun to cure the disease. I didn't believe it. It happened that my chest hurt due to breast hyperplasia. She asked me to buy some to try. So I bought some for 5 yuan and took it home to eat. The next day after taking it, I found that the breast hyperplasia that had been painful for a long time was no longer painful. I continued to eat it a few times and the annoying breast hyperplasia no longer recurred. From then on, every time when this kind of pine hair fungus was on the market, I would buy it and eat it several times, buy some and dry it, and eat it once or twice a month as a food to prevent breast hyperplasia. Personally, I don’t think you need too many condiments to eat mushrooms, just some oil, some garlic, and a little chili. Of course, it will taste better if you add some kohlrabi leaves. Pu’er people have always believed that kohlrabi leaves and mushrooms are the best partners. Kohlrabi is also known as large kohlrabi and wild leek. It looks like a garlic sprout, and its leaves, stems, flowers, and roots are all edible. Wild leeks taste like leeks. But it is fatter, tenderer and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an indispensable ingredient in making various ethnic dishes in Yunnan.
Vegetarian dishes Home cooking -
Vegetarian fried yellow bamboo shoots
Yellow bamboo shoots are made by boiling bitter bamboo shoots in water to remove the bitter taste, and then soaking them in water. After soaking in water, the color of the bamboo shoots changes from white to light yellow or golden. This season, yellow bamboo shoots slices, yellow bamboo strips, and dried yellow bamboo shoots are often sold in the market. This time I bought yellow bamboo shoots. The yellow bamboo shoots can be stir-fried or served cold. Each has a different flavor. You can choose any seasoning for cold or stir-fried. I have kohlrabi leaves growing in a flower pot at home, so I fried this plate of yellow bamboo shoots with kohlrabi leaves. If you can’t finish the yellow bamboo shoots you buy at home, soak them in water and preserve them. You can change the water every day and keep it for a few days.
Hot dishes Home cooking -
Stir-fried black trumpet mushrooms with kohlrabi leaves
The most sold thing on the street during this period is the black trumpet fungus, which is also known as gray trumpet fungus, gray trumpet fungus, and suona fungus. It grows on humus soil in broad-leaved forests in summer and autumn. It is a kind of wild edible fungus that cannot be cultivated artificially at present. It is edible and contains 15 kinds of amino acids. It has high nutritional value. It can benefit the mind, regulate qi, detoxify and nourish the skin. It is a good nourishing product in winter.
Hot dishes Home cooking