7 Steps to Wine-Scented Herb Heads

Prep: 10 min Cook: 10 min Difficulty: Medium TAGS: Grass Heads2 tbsp high white wine1 tsp salt2-3 tsp sugar

As a small dish of Jiangnan specialties, wine-scented grass head is closely related to the food culture of Jiangnan.

- The birth of home flavor: In the water towns of Jiangnan, grass head is a common wild vegetable in the fields, fresh and easy to obtain. The local people often use the local ingredients to add flavor with the wine they always have at home. In one cooking attempt, the dish of grass head with wine gradually took shape, and became a refreshing home-style delicacy on the dinner table.

- Favored by literati: Jiangnan is full of literati, whose leisurely and elegant life coincides with that of Cao Tou with Wine.

- Shen Jialu: Food writer Shen Jialu was once on a culinary quest in Suzhou when the chef fried a plate of grass head with stems for him to taste and told him that only those with stems were called jinhua cai, while those without stems could only be called grass head. He also recounted the origins of grass-head cakes and other grass-head-related delicacies, their preparation and his own tasting experience.

- Chen Xue: Author Chen Xue wrote an essay called "Wine-scented Grass-head", in which he mentioned that he was working in Shanghai and introduced wine-scented grass-head to his mother during a video call with her. In order to let her mother taste it, she also sent grass head to her mother. After receiving it, her mother invited her sisters to taste it together, and they all made wine-scented grass head under her remote guidance, and they were full of praises.

- Heritage development: With the development of the times, the wine-scented grass head has gone from a small farmhouse dish to the tables of major restaurants. It is not only a dish, but also one of the representatives of Jiangnan food culture, showing people the unique local conditions and food wisdom of Jiangnan area. The

Ingredients

Grass Heads 250 grams
2 tbsp high white wine, 1 tsp salt, 2-3 tsp sugar, 1 tbsp light soy sauce, cooking oil to taste, or you can prepare 1 tbsp lard.

Instructions

1、Wash the grass head
2, Control the water and drain for at least 2 hours to prevent water from coming out when frying.
3: Put salt, sugar, soy sauce and white wine into a bowl and stir well to fully dissolve the sugar.
4: Pour the bowl juice evenly over the straw head
5、Pour some more oil into the wok than usual stir-fry, then add a tablespoon of lard, and heat the oil over high heat until it is 80% hot, i.e., the oil surface is calm and there is green smoke coming out.
6, quickly put the grass head into the pot, use chopsticks or spatula to quickly set aside the grass head, so that it is heated evenly, upside down and stir fry, grass head as soon as the color changes that is turn off the fire, the whole process is controlled in about 20 seconds.
7: Place the stir-fried grass carpaccio on a larger plate, spreading it out as much as possible in order to dissipate the heat and avoid the grass carpaccio getting old due to the simmering heat.