On Google, typing in the word “Xuyen chi”, I got a lot of results from the name, origin to the uses of this plant. It turns out that more than 50 years ago, Xuyen chi was grown in many regions in Africa because it is easy to cultivate and can be used as a vegetable. According to some scientific documents, Xuyen chi has a characteristic flavor and is rich in nutrients. In Oriental medicine, Xuyen chi is considered a medicine, has the effect of clearing heat, detoxifying and is used to treat some simple diseases such as insect bites, sore throat, diarrhea.
As a flower lover, I can’t remember how many photos I’ve taken of this wild herb, mostly of the delicate white flowers dotted with yellow pistils that evoke a gentle, delicate look. The flower blooms all year round, but is most beautiful in spring and autumn. And, during that time, this pretty little flower has left its mark in the hearts of many people.
When considering Chinese celery as a vegetable that helps enrich the family meal menu, change the taste, reduce shopping and save money, I often make some simple dishes such as boiling, stir-frying with garlic or making soup. After picking the young green Chinese celery shoots, I bring them inside, wash them, soak them in diluted salt water for about 10 minutes and drain them.
The dish I make most often is stir-fried Chinese celery with garlic. To reduce the bitter taste and pungent smell, I usually blanch the Chinese celery in boiling water before stir-frying it. Chinese celery is already a nutritious vegetable, and when combined with garlic, it becomes surprisingly delicious and attractive.
Actually, the reason I love and often make stir-fried watercress with garlic is because I read information on Long Chau Pharmacy's website that this dish is not only delicious but also brings many health benefits, especially anti-inflammatory, anti-oxidant, supporting the digestive system...
Boiled dishes are quite simple, like other common vegetables such as mustard greens and water spinach; when eaten, dip in fish sauce or soy sauce depending on each person's preference. For soup, I often cook with minced pork. When cooking soup, add minced lean meat and stir-fry with cooking oil and shallots, then add water and bring to a boil, then season and finally add the Chinese celery and cook until done.
In the late afternoon, when the sky suddenly lights up with a few drops of pale yellow sunlight, I often go out in front of my house to look at the young green xuyến chi swaying in the wind. The small, gently sloping alley in the heart of the city with nearly 20 houses - where my family has been attached for more than 20 years - seems more beautiful and peaceful with the young green of the xuyến chi, the gentle blue of the sky, the light yellow of the sunlight, the ivory white of the walls... And it is those peaceful moments that make me love this life even more.
Source: https://baogialai.com.vn/mon-ngon-tu-xuyen-chi-post562519.html
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