Vegetable Noodles Can Be Used as Medicine, Moisturizes the Lungs and Relieves Coughs, and Can Also Be Made into Steamed Dishes.
Miancao cai, also known as ma bing cao or mian tiao ke. Lives in the Yellow River middle and lower reaches.
The whole plant and tender stems and leaves are used for medicinal purposes, with the effects of moisturizing the lungs and relieving coughs, cooling blood and stopping bleeding, and treating conditions such as empty coughs.
Miancao cai can be steamed, stir-fried, or used to make dumplings. It has no strange smell, the leaves are thick and soft, and the texture is good.
Miancao cai must be washed thoroughly before putting it into the pot, and when soaking in water, a small amount of salt can be added to kill bacteria.
Steaming Miancao cai
Main ingredient: Miancao cai
Accessories: Flour, garlic, water
Seasoning: Sesame oil, salt
Instructions:
1. Wash and clean the miancao cai, drain off the water, you can add appropriate amount of oil.
2. Add a small spoonful of salt and stir evenly with a chopstick, put into appropriate amount of flour.
3. Mix well, so that the surface of the vegetables is uniformly coated with flour. After the water in the pot boils, put it into the steamer.
4. Steam for about 5 minutes and then turn off the fire. Then make a simple dipping sauce: crushed garlic, add a small amount of cold water, add sesame oil, salt, and a small amount of chicken broth to mix evenly.
