Osmia is a nutritious vegetable, rich in protein, sugar, minerals with phosphorus as the main content, but also contains a lot of calcium and iron, so it is also praised as “water ginseng”.
The fresh Osmia are bright and tender, slightly greenish milky-white, like eighteen white legs – like the white legs of jade.
Autumn is also the time when bi-seasonal Osmia are on the market, and Osmia should not be eaten raw or cold, as they are susceptible to parasites.
But we can shred, slice, etc. the Osmia can be stir-fried together with beef and mutton, which can get rid of the tangy taste of these meats and also make the taste more delicious.
It can also be served as a separate dish, stir-fried, with onion oil, etc.
“Kneel into the carved beard rice, and the moonlight shines on the vegetarian plate.”
“Carved beard means the primary form of Osmia.”
water bamboo shoots
|5 sticks (about 350g)|
light soy sauce
Steamed Fish Soy Sauce
Chicken meal or chicken essence
How to Make Osmia with Scallion and Oil
Fresh and crisp Osmia.
Finely chopped garlic.
Cut the Osmia into rolling pieces, or shred or slice either way.
Mix light soy sauce, steamed fish soy sauce, sugar, chicken powder or chicken essence and rice vinegar to make onion sauce for later.
Add water and salt to a pot and bring to a boil.
When it comes to a boil, add the wild rice bok choy and blanch.
Blanch until ripe and drain the water.
Plate the blanched wild rice bok choy and add the minced garlic.
Pour in the onion sauce, or you can pour in half of it first and the remaining half after pouring the hot oil.
Sprinkle with the green onions.
Drizzle with the hot oil (the oil must be heated until it smokes a little).
The finished dish is crispy and refreshing.