What is Chun Bu Lao vegetable
Chun Bu Lao belongs to the mustard plant family, and is also known as Xue Li Hong. Chun Bu Lao can be planted all year round, and is available in the market throughout the year. Common origins include Baoding, Jiangsu, Wuhan, Shijiazhuang, and more. In appearance, Chun Bu Lao resembles Sichuan peppercorn, but the leaves are distinctly different.
What is Chun Bu Lao vegetable
"Chun Bu Lao" is a famous dish in Poyang, produced only in the areas around the four sides of Donghu Lake and the Ximen and Gaomen areas of Shangtu Lake, which is the area around the old town of Poyang. The aliases of Chun Bu Lao include Xue Li Hong, Vere non est antiquis, and Ardisia squamulosa Presl. Chun Bu Lao is available all year round, with a concentrated season in autumn and spring. There are two major producing areas in China, Baoding and Jiangxi.
What does Chun Bu Lao look like
Chun Bu Lao is a small evergreen tree or shrub, with alternate leaves that are obovate or oblong in shape. The leaf tips are rounded and become gradually smaller towards the base. Both sides of the leaves are smooth, and the leaf edges are not serrated, making it a plant with entire margins.
How to cook Chun Bu Lao
1. Chun Bu Lao salted vegetable stir-fried with meat
(1) Soak Chun Bu Lao salted vegetable in water, then cut into sections. (2) Cut the streaky pork into evenly sized pieces. (4) Add one spoon of salt and a little bit of dark soy sauce to marinate for ten minutes. (5) Heat oil to fry the meat, sauté on low heat. After about five minutes, add the Chun Bu Lao salted vegetable. (6) Stir-fry to evenly coat the Chun Bu Lao salted vegetable with oil. Add salt and soy sauce, stir-fry for two minutes, then add half a small bowl of boiling water to the pressure cooker. Press the meat stew button and wait for it to finish cooking.
2. Chun Bu Lao stir-fried with green beans
(1) Clean the green beans, remove the ends and side strings, cut into bean-sized pieces; crush the garlic; soak the peanuts in cold water for 20 minutes. (2) Add an appropriate amount of cold water to the pot, put in one star anise, and cook the peanuts, then remove the peanuts and set aside. (3) Heat oil in a pan to 5成热, sauté the Sichuan peppercorns on low heat until fragrant and slightly red or black. Discard the peppercorns and keep the oil. (4) Increase the heat, add minced garlic to fragrance, and stir-fry the green beans. (5) Add Chun Bu Lao and chili powder, stir-fry together, and add yellow wine and water to simmer the green beans (the amount of water should not be too much). (6) When the green beans are cooked, add the cooked peanuts, season with salt and味精, and serve.
The benefits and effects of Chun Bu Lao
1. Refreshing and invigorating: Chun Bu Lao contains a large amount of ascorbic acid, which can increase the oxygen content in the brain, stimulate the brain's use of oxygen, and has the effect of refreshing the mind and relieving fatigue. 2. Detoxification and swelling reduction: Chun Bu Lao can also detoxify, resist infection and prevent diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to support the treatment of infectious diseases.
Do you understand the introduction of Chun Bu Lao cooking methods, what Chun Bu Lao is, and the detailed description of the benefits and effects of Chun Bu Lao above?