Recipes tagged "Ma Mahua"
3 recipes found
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Japanese Rice (Mi Qi Zi)
Hezi rice is also called Heze rice, Hezi rice, and Miqi in southern Shanxi. It is a famous traditional snack that is relatively common in Shanxi and Shaanxi areas, and is the most common breakfast and dinner recipe for local residents. Its basic combination is millet, potatoes, vegetables and various flour foods, which is the so-called blended rice. Due to regional differences, the preparation methods and auxiliary ingredients of Wazi rice in different places have their own characteristics. Some are mainly millet, with boiled sweet potatoes, yam eggs, soybeans, and batter; there are also half and half rice and noodles, with boiled pumpkin, cabbage, and mixed noodles; there are also ones with less rice and more noodles, and a lot of boiled radish strips. The low-level ones are called noodles and rice, the medium-level ones are called hezi rice, and the high-end ones are called Liujian vegetable porridge. Among them, wazi rice has the most variety due to the different auxiliary ingredients added. Hezi rice is made by mixing various materials together and cooking them with seasonings. It has a close relationship and internal connection with traditional Chinese medicine health care. Traditional Chinese medicine says: impartiality is called neutrality. However, the Hezi rice in Shanxi and Shaanxi areas has no priority and is also a delicacy that nourishes the stomach. The recipe is for dinner or breakfast for three people. You can adjust the taste according to your preference.
Staple food Home cooking -
Ma Mahua Potato Rice Porridge
(Baidu) Ma Mahua, also known as mountain onion flower, wild leek flower, thieves Mahua... It is distributed in Inner Mongolia, Northeast China, and North China. It grows wild on the sunny slopes of the mountains. It blooms and sets seeds only when it rains that year. Because it is wild, Ma Mahua is natural, green and rare. Heat the cooking oil and add the Ma Mahua. The flavor is very fragrant and will whet your appetite. It is the best condiment for pot noodles, soy pot porridge, stir-fry, hot pot, pasta and cold dishes in North China.
Staple food Home cooking -
Lotus leaf cake wrapped with three shreds
In my childhood memories, the older generation were all farmers. When I was a child, there were many people in my family and they were relatively poor. Every winter, my mother would fill large vats and small jars with various pickles, which were the family’s source of vegetables throughout the winter. The uneaten pickles will be dried by my mother in the spring of the next year, steamed, and stored in jars. Over time, they will turn into black old pickles. Today I will use these old pickles to make a delicious dish...
Hot dishes Home cooking