Acanthopanax senticosus with Douchi

Acanthopanax senticosus with Douchi

Introduction:

"Acanthopanax senticosus is one of the wild vegetables that people in Pu'er often eat. Fresh Acanthopanax senticosus can be sold in the market every day. Acanthopanax senticosus can be boiled, mixed and fried. Acanthopanax senticosus is a perennial shrub of Acanthopanax senticosus family. The whole plant can be used as medicine. Its tender shoots taste sweet, bitter and cool. It can also clear away heat and toxin, expel wind and dampness, relax tendons and activate blood circulation. It has a significant effect on the prevention and treatment of cardiovascular and cerebrovascular diseases. Modern medical research has proved that the function of Acanthopanax senticosus is basically the same as ginseng. It has the function of regulating the disorder of the body and making it tend to normal. It has better anti fatigue effect than ginseng, and can significantly improve the ability of hypoxia tolerance. It has the functions of Tonifying the middle, benefiting the essence, strengthening the will, dispelling wind and dampness, strengthening the muscles and bones, promoting blood circulation and removing blood stasis, strengthening the stomach and diuresis, etc

Production steps:

Step 1: remove the old stems and leaves of Acanthopanax senticosus and wash them in water.

Step 2: put the washed Acanthopanax senticosus into the boiling water pot, blanch for one minute, and then rinse in the cold water.

Step 3: put a piece of garlic and a small piece of ginger into a stone mortar and pound it into mud.

Step 4: prepare some Douchi and put the mashed garlic into the Douchi.

Step 5: add some soy sauce.

Step 6: add proper amount of paste chili powder and mix well.

Step 7: put the cooled Acanthopanax senticosus in a big bowl.

Step 8: pour in water, stir in Douchi and serve.

Materials required:

Acanthopanax senticosus: 300g

Douchi: 65g

Garlic: right amount

Ginger: right amount

Soy sauce: moderate

Paste chili powder: appropriate amount

Note: 1, Douchi contains more salt and monosodium glutamate, this dish can not put salt and monosodium glutamate or less. 2. The blanching time of Acanthopanax senticosus should not be too long.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: bitter