Japanese like longevity egg dishes

 Burdock is a few years more , burdock is also so called Japan Participation. So many people think that burdock is Japan's exotic.
..... in fact, is a fact! Burdock's home is.
thousand years ago (920 AD years) burdock across the seas to Japan, the Japanese plant, cultivate, improve, and continuously developed, after a thousand years later, again in the eighties of last century, floating back to China.
burdock at this time , has been like kiwi fruit, asparagus, etc. have been produced in China is carried forward in overseas food is packaged as a foreign label to be affixed.
before that, we do not know what burdock is.
fact long history, China is still a burdock, but only as a medicine to be very few people know.
burdock Li said, old. the benefits of burdock are increasingly found and publicized. Traditional Western medicine is the physical resistance of the role of burdock have done a very positive confirmation.
; inhibit tumor growth substance; has antibacterial and antifungal effects.
addition to Western medicine that it is diuretic, consumer product, expectorant stopped the leaks and other pharmacological effects, but also used for constipation, hypertension, high cholesterol diet .
However, burdock although so well, at least to so far, but did not really catch on. In my opinion, probably because it does not taste bad. Although it looked like yams, but taste far better than not one-tenth of the yam.
mother had done all the rage in the continue.'ve heard a lot of people to buy health burdock, tried a second time after another do not want to try, because I felt a mouth years, is that it simply did not taste, to taste very Other foods do not like the approach: to do with food and favorite. usage by a few and more, and slowly get used to.'s not used from the beginning, and now fully accepted, this process, and good and not very long and painful.
course, burdock still can not be my favorite food, but now I have been trained to have a white mouth, nothing will be able to eat natto with the ability, compared Guawei burdock, arguably be delicious:)
burdock simmered egg ********< br> Material:
Burdock a, 2 eggs, mushrooms 6-8 flowers, leaves of Artemisia amount < br> approach:
1, dried mushrooms, rinse, warm water till soft and cut into Ding
2, beat the egg into the egg mixture, Sprinkle the salt, and pour a little water, stir until mushrooms
3, burdock slashing the skin, cut wire, foam into the vinegar water. Artemisia leaves washed
4, hot pan pour oil, under the mushroom D and burdock, stir fry for 2-3 minutes, until the smell of mushrooms Stir , burdock are also some soft
5, mushrooms and burdock will be organized into a round pie with a shovel
6, will lay the egg mixture poured wok
7, the egg will automatically spread out, cover on the lid, turn a small fire stew about 3 minutes
8, turn off the heat, not opening the cover and continue to simmer 3,4 minutes, until eggs are solid, the dishes were pancake-shaped to
9, with a shovel the pancake can be cut into pieces, when to eat leaves and other vegetables can be accompanied by Artemisia
Note:
1, Burdock cut will quickly oxidized black, put white vinegar added to prevent water soaking color
2, cooking time, a little bit of oil is enough, because the addition of egg in water, and cook a small fire, somewhat similar to stew custard, so do not worry it will stick to the pot
3, egg egg in the amount of water will increase after the egg will cook tender, but also the egg is not easy stick pan, just soak mushrooms can be added to the water, but also increase the aroma
4, when frying mushrooms should and fried burdock and then into the egg is almost cooked, fully cooked burdock if you do not taste bad. Finally, when the heat just enough egg stew egg freezing, so the first will fry burdock.
3, Artemisia leaves me leaves from Sargassum pole Jiuxia Lai has been accustomed to eating Hao Zi bar divided into two parts, namely leaf is a leaf, rod is rod. just the dish is not green, they decided to add some of Artemisia leaves can be eaten raw to go with what, color and taste Some are more abundant.