This common vegetable becomes rare because it only grows once a year, growing in cold climates such as high mountains when there is fog and snow, and is a specialty of Sapa: Stone sprouts.
Normally, stone sprouts will grow strongly from September to February every year. From the outside, Sapa stone sprouts look quite similar to mustard greens but at the same time are rough and firm like sprouting rocks, so they are called stone sprouts.
Stone sprouts are rough but have a sweet taste, are crunchy, and are extremely attractive and delicious.
This vegetable is hard and crunchy when fresh, with very few leaves. When cooked, it has a sweet, crunchy taste, so it is very popular.
Stone sprouts are a type of vegetable that contains many nutrients that are quite good for human health.
One of the very popular effects of this vegetable is laxative, solving the "painful" constipation problem of many people.
Therefore, stone sprouts are also known as "laxative king", extremely good for your health. This vegetable is rich in fiber, vitamin C, potassium, calcium and minerals, can promote intestinal motility, effectively relieve constipation and make our whole body comfortable.
In addition, this vegetable also helps improve immunity and maintain heart and bone health.
Simple processing of stone sprouts, keeping fresh and delicious
Boiled rock sprouts with egg dip
In addition to stir-fried rock sprouts with beef, you can also make boiled rock sprouts in the following way:
Ingredients: 1 - 2 stone sprouts, 1 - 2 eggs, soy sauce, chili
Making:
Separate the purchased sprouts into small branches, then wash them with water. Wash the egg shells.
Boil the eggs for about 7 minutes, then remove and place in cold water. Then peel and cut into 4 pieces.
Boil water and add the sprouts for about 2 minutes, remove to a plate and add the eggs. Do not boil the sprouts for too long because they cook easily and lose their delicious crunchy taste.
Boiled rock sprouts served with soy sauce, beaten eggs and a few slices of chili to feel the pure, sweet and fatty taste of the dish.
Stone Sprouts Salad
- Wash the vegetables, cut into thin slices, put in a large bowl, add a teaspoon of salt, a teaspoon of sugar and an appropriate amount of white vinegar, then stir well and marinate for 30 minutes to remove the bitter taste inside.
- Finely chop garlic and chili, put in a bowl, add a spoon of chili powder, a spoon of white sesame and drizzle hot oil on top to make it fragrant. Add soy sauce and vinegar and stir well.
- Prepare some coriander and cut into small pieces. Then wash off the remaining bitterness on the soaked vegetables, squeeze out the water, and put in a large bowl.
- Pour in the prepared seasoning water and sprinkle chopped coriander, mix well, arrange on a plate and you have a delicious salad. The dish is fresh, crispy, sweet, and very stimulating to the taste buds.
Stir-fried rock sprouts
- Wash the vegetables, use a diagonal knife to cut into thin slices, put in a bowl, add a teaspoon of salt, mix well to remove moisture and marinate for ten minutes.
- Prepare a few cloves of garlic, cut into thin slices, a few sliced chili peppers, a few leeks cut into small pieces, a small piece of pork belly cut into thin slices.
- Mix the sauce: One tablespoon soy sauce, one tablespoon salt, a little chicken broth, one teaspoon oyster sauce, half a tablespoon cornstarch, half a bowl of water in a small bowl, stir well and set aside for later use.
- Take out the vegetables, wash them with salt and squeeze out the water. Pour a moderate amount of oil into the pot, stir-fry the pork belly until fragrant, until the surface is slightly golden and the fat is released. Add garlic and chili and stir-fry until fragrant. Then add the bean sprouts and stir-fry over high heat.
- When the vegetables are cooked, add the prepared sauce, continue to stir-fry so that the ingredients absorb the aroma of the sauce, finally sprinkle in the leeks and stir a few times until the garlic is cooked, then pour onto a plate and enjoy.
This is a spicy, aromatic appetizer that you should definitely try.
Salted and spicy rock sprouts
Ingredient:
2 stone sprouts, 2-3 chili peppers, 1 liter of water, 40g sugar, 30g salt, 250ml vinegar, 1 garlic bulb.
Making:
Add water, sugar, salt to the pot and stir until the sugar dissolves. Turn on the stove and bring the sugar water to a boil, then turn off the stove and let it cool.
Separate the sprouts, wash them and soak them in a basin of diluted salt water for 15 minutes, then remove them. Cut them diagonally. Peel the sprouts, take the young stem, and cut them diagonally.
Put the bean sprouts in a bowl with a little salt and shake well, leave for 30 minutes to absorb the salt, then drain the water, no need to rinse again.
Wash the chili peppers, cut them in half, remove the seeds and slice them. Peel the garlic and slice it thinly.
Put the rock sprouts in a clean jar or bowl, then add the chili peppers and sliced garlic and pour in the vinegar and salt water to cover the vegetables. Use a plate to cover the vegetables so they are always submerged in water to make them sour faster. Cover and leave for about 1 day until the pickled and spicy rock sprouts are just cooked.
Salted and spicy rock sprouts are easy to eat, the sweet and sour taste and crunchy texture help you relieve boredom very effectively. Guaranteed to finish the whole plate in no time, the more you eat, the more addicted you become.
(According to SH)
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