Assorted coriander
Overview
Because I saw some kohlrabi sold in the market (also called kohlrabi, we are used to calling it kohlrabi), it reminded me of this dish. This coriander dish is a dish I have grown up eating. With this dish, the Spring Festival is very close. This dish is a dish from my hometown Zibo, Shandong Province. It is only made in winter. At that time, as soon as winter came, especially in the late winter, my mother would fry a large pot of coriander for us with parsley, lotus root, celery, dried sesame, soybeans, peanuts and diced meat, and then put it in a jar and put it in the yard, so we could eat it well. For a long time, the neighbors have known that my mother makes it every year, so in the winter they always ask my mother if she will make it this year, or some people remind my mother not to forget to make it, so because of the neighbors' love, I insisted on making it every year even though I originally wanted not to make it. Not to mention that there was really nothing delicious in those years. In winter, it was just cabbage and radish, so I thought it was particularly delicious when stir-fried with coriander. I remember that neighbors often came to my house to ask for Xiaodie, and my mother was always happy to serve them a small plate. In this way, this dish became a dish that my family cooks every year. In fact, this assorted vegetable dish is just like assorted vegetables, but with added meat. My mother’s stir-fried mixed vegetables include a lot of fat and lean pork belly. The meat is fried first to get the oil, and then various vegetables are added to get the oil in the meat. The fried vegetable oil is slurry, and the diced vegetables will stick together because of the oil when the weather is cold. When eating, put it on a plate or a bowl and put it in a steamer, which is very delicious. At that time, when my mother was cooking this dish, I always counted how many dishes there were, but there were never enough to count. It turned out that this dish was called Shi Xiang Cai, not Shi Xiang Cai. When I was cooking at home, my husband and children had the same problem as I did back then. At the beginning, they often asked me why I didn’t have a few items missing or not enough for ten! I remember that it used to be very cheap and it was a popular dish. But I don’t know when the number of seeing it in the market became less and less. Sometimes I couldn’t see it for sale for a year. So when I saw one for sale, I would buy one and stir-fry with coriander. It’s a memory I can’t forget!
Tags
Ingredients
Steps
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Peel and wash the skimmers, wash and peel other vegetables separately
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Cut the spinach into rhombus-shaped slices and cut all other vegetables into cubes
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Soak the soybeans and peanuts in advance, put them into pots separately, add peppercorns, star anise, bay leaves and salt and cook until cooked, remove and set aside
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Boil water in a pot and blanch the parsley, lotus root and celery. Oil the carrots and dried sesame seeds and drain them out
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Cut the lean meat (or pork belly) into cubes, heat the wok and add a little more oil, add the star anise and saute until fragrant, continue to add the onion and ginger, saute until fragrant, then add the diced pork and stir-fry
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After frying out the water, pour in soy sauce and light soy sauce, stir-fry the diced meat until it is coloured, add the oiled carrots and dried sesame seeds, cooked peanuts and soybeans, stir-fry a few times
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Finally, add the diced lotus root and celery and stir-fry, add an appropriate amount of salt to taste, and finally add a little MSG to turn off the heat and serve on a plate.
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It’s ready to eat
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I like the taste of my mother from childhood
