Also known as "Maitac Grass," "Screen Fern," or "Water Iris," this is a very famous and nutritious vegetable.Its tender stems and leaves taste delicious when cooked, as they are rich in vitamins C and B12. Long-term consumption also has benefits such as detoxification, cooling the body, reducing swelling, and promoting urination.It can be used in soups or stir-fried dishes.

West Lake Pure Vegetable Soup

IngredientsPreparation

Pure vegetable,Chicken,Ham, Salt, Chicken oil,Broth, Green onions, Sesame oil.

Method

1. Wash all ingredients, drain the pure vegetable, cut the chicken and ham into strips, and chop the green onions.

2. Put water in a pot, bring to a boil.After boiling, blanch the pure vegetable and add it to the soup bowl.3. In another pot, add broth, bring to a boil, add ham and chicken and simmer for a moment, then add salt.

4. Add the pure vegetable, add a few drops of sesame oil and chicken oil, stir and serve in bowls, sprinkle with green onions.

Pure Vegetable Mixed Dish

Ingredients

Pure vegetable,

Lettuce,Tofu, Small mushrooms,Shiitake mushrooms, Salt, Sesame oil,Sichuan peppercornsOil,Sesame seedsOil,Chicken broth, Vegetable oil,PeanutsOil.Method1. Wash all ingredients, slice the small mushrooms, cut the tofu into small pieces, and drain the shiitake mushrooms and pure vegetable.

2. Boil water in a pot, add salt, after boiling, blanch the small mushrooms, shiitake mushrooms, tofu, lettuce, and pure vegetable.

3. Separate the blanched ingredients and arrange them neatly on plates.

4. Add peanut oil to the pot and heat until it reaches 8-9 layers. Pour the oil into the prepared dishes, add sesame oil, Sichuan peppercorn oil, sesame oil, and chicken broth.

Pure Vegetable

Eggs

SoupIngredientsPure vegetable, eggs, salt,

Cilantro

, Chicken broth, garlic,Ginger, Sesame oil,Lard, Cornstarch, broth, Sichuan peppercorns,White pepper.Method1. Wash the pure vegetable and drain it, chop ginger and garlic, and chop the cilantro leaves.2. Add lard to a frying pan and heat over medium heat, then add ginger, garlic, and Sichuan peppercorns. After a moment, remove.

3. Add broth and bring to a boil over high heat. Add the prepared pure vegetable and a little salt, and stir.

4. Whisk the eggs in a bowl and mix with cornstarch. Sprinkle the cornstarch evenly into the pot and stir.

5. Quickly pour the whisked eggs into the soup, add sesame oil and chicken broth to taste, and garnish with cilantro leaves.

Add the broth, increase the heat, and bring to a boil.

Add the prepared vegetables and a pinch of salt, stirring until combined.

Whisk the eggs in a bowl, then thicken with cornstarch.