Also known as deep water grass, water celery, water shoots, water buds, water white, water root, watervegetables，It is the false stem of the perennial plant *Sium suave*, water vegetables are not only delicious and nutritious, but also a good medicinal herb, because they are sweet and cool, can clear heat anddrain bloodand clear blood, and the processing of water vegetables is also very common in daily life.

Water vegetables processing. Water vegetable tea

Water vegetable tea -IngredientsPreparation

Water vegetables 300g, 8 small tea leaves, 50g of shrimp,shrimp40g,pig fat10g, vegetable oil 10g, salt,chicken brothOkay.gingerslices, cooking wine

Water vegetable tea - Production steps

1, fresh water vegetables remove the old skin, wash and cut into segments for later use.

2, shrimp remove the internal organs and wash clean,

3, boil water in a pot, add a little cooking wine, put in shrimp and shrimp and blanch in water, also put water vegetables into the pot to blanch.

4, heat the frying pan, pour inmeatand vegetable oil, pour in ginger slices and stir-fry.

5, pour in water vegetables, shrimp and shrimp stir-fry, add a few spoonfuls of water to boilover high heat.6, cook until the soup becomes white, add salt and chicken broth to adjust the seasoning and cook out, and the tea leaves can be arranged around the plate.

5, heat the frying pan, add a little green onion and ginger and stir-fry, when the temperature is warm, reduce the heat, add 1 spoonful of flour and stir-fry.

6, add hot water, add salt, and put all the ingredients into the soup, cook for 1 minute, then add MSG and adjust the seasoning, turn off the heat and add 2 tablespoons of milk to make the soup more white, fresh and fragrant.Water vegetable processing. Open sea water vegetable

Open sea water vegetable - Ingredients preparation

Water vegetables,driedshrimp, garlic, ginger, salt,soupstock, pork fatOpen sea water vegetable - Production steps1, carefully remove the old skin of the water vegetable, use a small knife to shave off the yellow parts at the root and the top layer of water vegetable, wash the water vegetable and pick out the intact middle part, and cut it into pieces.2, heat the frying pan, pour in 1 spoonful of pork fat, melt it, and put in ginger slices and garlic minced, stir-fry until fragrant.

3, put the soaked shrimp and drain the water and stir-fry, then add water vegetables and stir-fry.

4, when the water vegetables are slightly softened, pour in a large bowl of soup and boil.

5, cover the pot and simmer for a few minutes over medium heat, then open the pot to adjust the seasoning and cook out.

6, arrange the long water vegetables in a bowl, and pick up the small water vegetables and arrange them in the middle, flip the plate upside down and put it on, decorate the shrimp in the middle, and pour in the soup.

4 Mix salt, pepper, peanut oil, and MSG.

5 Cut the dough into even pieces, flatten, and roll out into thin wrappers before stuffing with meat.

6 Bring water to a boil in a pot, add dumplings, and once boiling, add a small amount of cold water. Repeat this process three times.SeeDumplingsCook until they float and are cooked through.

Recipe for "Pao Cai" (Vegetable with Meat)

"Pao Cai" - Ingredients

Pao Cai,Dried mushroomsShiitake mushrooms.Winter gourd,Sea cucumber.HamSalt, MSG, chopped green onions and gingerFlour,MilkCooking oil

"Pao Cai" - Preparation Steps

1. Only use the tender parts of fresh Pao Cai, wash, and cut into 3cm segments.

2. Soak dried mushrooms beforehand, wash, and cut into pieces. Slice winter gourd, and keep in clean water.

3. Clean and slice sea cucumber. Slice ham into thin pieces.

4. Add water to the pot and bring to a boil. Blanch the Pao Cai, shiitake mushrooms, and winter gourd separately, then drain.

5. Heat oil in a pan, add chopped green onions and ginger, and stir-fry until warm. Reduce heat and add 1 tablespoon of flour to make a slurry.

6. Add hot water, salt, and add all the ingredients to the soup. Cook for 1 minute, then add MSG for seasoning. Turn off the heat and add 2 tablespoons of milk to make the soup richer and more flavorful.

Recipe for "Pao Cai" (with Shrimp)

"Pao Cai" (with Shrimp) - Ingredients

Pao Cai,Dried ShrimpShrimp pasteMinced garlic, ginger, saltStockPork fat

"Pao Cai" (with Shrimp) - Preparation Steps

1. Carefully peel the outer layer of the Pao Cai, use a small knife to remove the yellowing parts and the top layer of the Pao Cai. Wash the Pao Cai, select the intact middle parts, and break off the ends.

2. Heat a pan, add a spoonful of pork fat, and melt it. Add ginger and minced garlic and sauté briefly.

3. Add the drained shrimp to the pan and sauté.

4. Stir-fry the Pao Cai until it softens slightly. Add a large bowl of stock and bring to a boil.

5. Cover the pot and simmer over medium heat for a few minutes. Open the lid and season to taste, then remove from heat.

6. Arrange the long pieces of Pao Cai in the bowl, and then arrange the chopped Pao Cai in the center. Place a plate upside down on the bowl, use the shrimp to decorate the center, and pour the soup over it.