Bo Gongying vegetable mop
Overview
[Dandelion Vegetable Spread] Autumn wild vegetables are also delicious. Originally, I was going to make it into an egg dish, but when I reached out to pick up the egg, hehe, there were no eggs, so I had to change the direction temporarily and made this vegetable dish. When I was a child, I often ate the pumpkin and eggplant noodles made by my mother, and they were delicious. The difference between dandelions and other wild vegetables is that they are available in both spring and autumn. My mother dug a lot of them in her field at home a few days ago. I kept the roots to drink water and ate the young leaves like this. The familiar smell of dandelions brought back memories of my childhood. When I was a child, I dug dandelions all over the ditch. It was so happy!
Tags
Ingredients
Steps
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Fat dandelions, they look good, my mother had already washed them when she brought them over.
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Remove the roots from the dandelion, wash and pour water.
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Boil water in a pot and blanch the dandelions.
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After cooling, squeeze out the water and prepare half a zucchini.
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Chop the dandelions, grate the zucchini, marinate with salt and add flour.
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You can control the amount of flour by yourself, so that it can be formed into a ball.
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Heat the pan with oil and add the mixed batter. 8.
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Sear over low heat, turning over halfway, and drizzle with cooking oil if needed.
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Once it's done, it's delicious with any kind of sauce.
