Cooking Wild Vegetables and Edible Fungi - Showcasing Culinary Skills

Author: Zhao Yong
Publisher:
Publish Date: 2006-09-01
Features: Malva and Mung Bean Soup
Main Ingredients: Malva 150g, mung beans 100g.
Seasonings: Sugar and osmanthus sugar in appropriate amounts.
Instructions:
1. Remove the roots of malva, wash it, blanch it, and chop it.
2. Rinse the mung beans, add them to 700ml of cold water, bring to a boil over high heat, then simmer over low heat until the mung beans bloom and become tender. Add the malva to the pot, add about 100g of sugar, and simmer for 10 minutes. Add a small amount of osmanthus sugar, stir well, and remove from heat to serve.
Characteristics:
Rich fragrance of osmanthus, sweet and delicious when eaten.
Operation Tips:
Mung beans should be cooked until tender and blooming before adding malva. Osmanthus syrup should be added before serving.
Note:
Malva, also known as wild purslane, pigweed grass, sesame spinach, sour-tasting vegetable, longevity vegetable, etc., belongs to the Portulacaceae family. It is an annual succulent herb. Malva and mung beans can be cooked into a soup to treat dysentery, diarrhea, hematuria, urethritis, eczema, dermatitis, leukorrhea, various abscesses, boils, etc. Malva is a cold-natured food and should be avoided by those with weak stomachs, loose stools, and pregnant women. Avoid eating it with pepper, fern starch, or turtle shell.
### Leftover Yellow Fish Soup
Main Ingredients: Tender stems of spiny amaranth 100g, yellow croaker meat 150g.
Seasonings: Cooking wine, salt, sugar, MSG, chicken broth, pepper, sesame oil, and cooking oil in appropriate amounts.
Instructions:
1. Wash the spiny amaranth, pat it dry, and cut it into 1cm segments. Remove the bones from the yellow croaker meat, cut it into small cubes, place it in a bowl, and marinate with cooking wine for a moment.
2. Heat the wok, add cooking oil, and stir-fry scallions and ginger until fragrant. Add the spiny amaranth, stir-fry slightly, and remove it. Use the same method to stir-fry the yellow croaker meat cubes.
3. Heat the wok, add chicken broth, salt, and sugar, bring to a boil, add the fish cubes and ham cubes, and wait until it boils again. Skim off the foam, thicken the soup with starch, immediately add the spiny amaranth, stir well, add MSG, drizzle with a small amount of sesame oil, and serve. Sprinkle with pepper to finish.
Characteristics:
Rich soup, delicious taste, savory and fresh.
Operation Tips:
Remove all the bones from the yellow croaker. The spiny amaranth and yellow croaker meat cubes should be pre-cooked before making the soup.
Note:
Spiny amaranth, also known as wild amaranth, is commonly called human grass, wild sesame, or sesame amaranth. It is an annual herb with kidney-shaped or ovate-lanceolate leaves, gradually narrowing at both ends, and often with fine spines at the tip. Spiny amaranth is sweet, cold, and non-toxic. The young stems and leaves can be used as vegetables. It has significant medicinal effects, can cool blood, reduce swelling, clear heat, detoxify, and treat dysentery, gastroenteritis, snake bites, and hemorrhoids.