Tempeh mixed with plantain hearts
Overview
Everyone knows that plantains can be eaten, but few people know that you can cook with plantain hearts. Eating from the mountains, the Dai, Lahu, Hani and other ethnic minorities living in the tropical rain forests of southwestern Yunnan use the young stem hearts of wild plantains that grow in the mountains and valleys to make delicious dishes on the table. Wild plantain can bloom and bear fruit just like banana, but the fruit is small, with dense black seeds inside the peel, and almost no edible pulp. It is generally used as pig feed. The stem heart of wild plantain has the effects of clearing away heat and detoxifying, diuretic and reducing swelling, cooling blood and stopping bleeding. Before the wild banana blooms, you can pick its stems and peel off the outer skin to get the fluorescent tube-like inner stems, which can be eaten cold, stir-fried, or stewed. Today I mixed a plate of plantain hearts with black bean sauce to share with you and experience different ethnic food cultures.
Tags
Ingredients
Steps
-
Peel off the old stems from the heart of the wild plantain and cut into thin slices.
-
Put the cut banana hearts into a small basin and crush them with your hands.
-
Pour some water into the small basin, stir it around with chopsticks, and remove the silk wrapped around the chopsticks.
-
Wash the coriander and cut into small pieces, mince the millet and garlic with a knife.
-
Prepare some Laoganma water tempeh.
-
Pinch dry the plantain hearts and put them into a large bowl.
-
Add coriander, minced garlic and millet, add water and black beans and mix well.
-
Taste, add a little salt and a little MSG, mix well and serve.
