Lush ferns on the forest floor
This issue of the guide: Spring, northeast must taste 13 kinds of mountain wild vegetables, eat a feeling, the taste of spring
Spring, everything recovers, spring blossoms, the spring in the northeast comes later, April-May is the season of a large number of northeast mountain wild vegetables on the market, mountain wild vegetables into the dish, natural green food, fresh texture, unique flavor, rich nutrition, before no one cared about the mountain wild vegetables, now is more and more liked and accepted by everyone, now wild vegetables seem to have become a delicious dish, the price is much higher than ordinary vegetables.
Wild mountain vegetable resources in the forest area, because of the natural growth in the forest environment, no pollution, delicious taste. Like to eat wild vegetables has long been carved in the bones of northeastern people, every season, many people will go to pick wild vegetables, a full feast. In spring, the 13 kinds of mountain wild vegetables that must be tasted in the northeast, make a bowl of egg sauce, accompanied by mountain wild vegetables, eat a feeling, full of spring flavors. Can't eat, missed it and has to wait a year to eat, let's see what northeastern wild vegetables are:
Mother-in-law Ding
Dandelion, dandelion is a plant of the genus Dandelion in the Asteraceae family, belonging to the perennial herb, widely grown in hillside meadows, roadsides, fields and river beaches in middle and low altitude areas. Dandelion has heat-clearing and detoxifying benefits.
Dandelions can be eaten raw, stir-fried and souped, and dandelion tea uses finely chopped and dried dandelion roots and leaves.
Cabbage
Ancient name for "nursing grass", it grows in fields, roadsides and courtyards. A very common wild vegetable, rich in nutrients. With a unique fragrance of the countryside, the taste is more intense. Traditional Chinese medicine believes that it has the effect of clearing the liver and regulating the spleen, and the effect of blood and water.
You can eat it raw, dip, stir-fry, cold mix, and make stuffed dumplings
Kojima dish
Kojima vegetables, also known as bitter hemp, lettuce vegetables, invaded hemp vegetables. Asteraceae, a perennial herb, grows next to a field road, is dug up before flowering in spring, and the whole grass is edible. Kojima is bitter in taste, cold in nature, and has the effect of clearing heat and detoxification.
You can eat it raw with dipping sauce, cut into sections and blanched cold sauce.
Artemisia sylvestris buds
In the northeast countryside there is a wild vegetable "willow bud" generally grows in the river, swamp, under the bush, alias artemisia, water artemisia, white artemisia, etc., is a unique herb in the northeast, generally to spring and summer to pick its young stems and leaves to eat, willow bud taste slightly bitter, there is a unique fragrance smell, can be clear heat to fire. Legend has it that when Genghis Khan led his army on the Eastern Expedition, he found this wild vegetable delicious, and later became a plant often eaten by the people.
After the willow buds are blanched in water, they can be eaten with dipping sauce, or cold mixed, stewed, fried, stuffed, and soup.
Small root garlic
Small root garlic, also known as: mountain garlic, big head, wild onion, ze garlic, bitter garlic, is a perennial herb of the genus Allium garlic in the lily family, with an aromatic odor and high nutritional value. Garlic with a little onion flavor can strengthen the spleen and appetize, help digestion, dissolve grease, and promote appetite.
Raw food dips, pickles, cold or fried meats, scrambled eggs are all delicious.
Thorn old buds
Thorny buds are also known as: thorny dragon buds, thorny buds, magpies do not step on, etc. It is delicious and sweet, tender and mellow, rich in game, known as the "king of mountain wild vegetables", "ginseng on the tree", thorny old bud is the name of the bud of the dragon tooth tree, also known as Liaodong linden. This shrub is not very large, the branches are full of hard thorns, and it is specially produced in the cold northeast forest area of China. After the spring buds are picked, the young leaves are old and inedible after the summer.
The most authentic way to blanch the old bud is to eat it after blanching, the unripe sprouts have a bitter taste, while the scalded sprouts are crisp and soft, fragrant and fragrant, you can scramble eggs, or fry meat, marinate, and make filling.
Eleutheroccus senticosus
Eleuthero aliases: Kanko stick, tiger scribble, one hundred stitches. Eleutherococcus senticosus is a shrub that got its name because of the appearance of the dense needle on the twigs. Picked when the young leaves are fully stretched and still in a fresh state.
Its young stems and leaves can be salted with pickles, dipping sauce, cold mix, stew, stir-fry and so on. You can chop it up and fry eggs, scramble eggs, or add it to the dumpling filling to eat, which is also a good choice for soup. In addition, we can also use it as the main ingredient of the cold mix, adding some pepper and sesame oil to cover up its bitter taste and make it more delicious.
Parsley parsley
Wild leaf parsley is a natural green pollution-free herb, mostly distributed in wetlands or swamps. Rich in a variety of vitamins, the crude fiber contained in parsley can also clean the intestines, play a role in clearing heat, detoxification, and lowering blood pressure.
After the parsley is blanched, it can be dipped in sauce, cold mixed or fried, and can be used as a filling.
Large leaf parsley
Large-leaf parsley, also known as mountain celery, pseudo-fennel, brightleaf, grows in mixed coniferous and broad-leaved forests, under the mixed woods, and valley wetlands. The young stems and leaves are edible, emerald green and juicy, fragrant and refreshing, and the color, aroma and taste are excellent, which is a wild vegetable loved by people in the northeast mountains.
The best way to eat large-leaf parsley is to make stuffing and make dumplings. Can be dipped in sauce and stir-fried.
Large ear hair
Big-eared hair is a very common mountain wild vegetable in northeast China. There are other names, called big ear hair, Dongfeng vegetable, mountain clam reed, fairy clam reed, panlong grass, etc., which are called differently from place to place.
This wild vegetable is usually used to dip sauce and eat it or as a stuffed bun.
Monkey leg dish
Monkey leg vegetable is a very common mountain vegetable in the northeast, monkey leg vegetable has two varieties of green and purple, every year in May to pick its seedlings to eat, when the monkey leg vegetable grows above the ground about 20 cm, the newly grown leaves have not yet unfolded, its shape is "fist-shaped" is the most suitable for picking. Because the stem is covered with yellow-brown fluff, which resembles the legs of a monkey, it is named: monkey leg dish.
Monkey leg vegetables can be eaten with stir-fried meat, cold mixed or dried and stewed.
Cantonese cuisine
Cantonese cuisine, commonly known as cucumber incense, the taste is fragrant and delicious, the nutritional value of cucumber incense is actually particularly high, containing a lot of vitamins and minerals, while the content of protein is also relatively high, cucumber fragrance is very special, looks like bracken, in fact, it is indeed a kind of fern plant, but there is a certain difference with bracken. It is a perennial herb of the bulbous fern family.
Cantonese cuisine can be fried and eaten, can be eaten cold, and can also be made into soup and stuffing. Not only is it nutritious, but it also has a cucumber flavor, which is refreshing and delicious to eat, and the aftertaste is endless.
Cow hair wide
Cow hair is rich in protein, a variety of vitamins and potassium, calcium, phosphorus and other trace elements, bitter and cool, also known as Northeast Wei Cai, cat ear fern, is a valuable natural wild herbal food in Northeast China, colorful and delicious, rich in nutrition, containing a variety of essential trace elements and nutrients of the human body, so it is called mountain treasure. It has a certain effect of clearing heat and detoxification.
After boiling water, it can be mixed, stir-fried, steamed, soup and filling. You can also snort dried vegetables.
Contraindications to eating wild vegetables:
1, do not know the wild vegetables do not eat. Wild vegetables that are prone to mistakes should not be eaten to avoid poisoning.
2, wild vegetables should be fresh. The time between washing and cutting and cooking should not be too long to avoid the loss of vitamins and inorganic salts.
3, wild vegetables should pay attention to cooking methods. The cooking of wild vegetables pays attention to maintaining its "wild game", which can be fried, cold mixed, stuffed, and can also be boiled, boiled, burned and boiled. It can also be made into soup or raw food, and the key is to choose different cooking methods according to the different characteristics of wild vegetables.
4, wild vegetables should not be eaten more. Wild vegetables are generally less polluted, and indeed have a unique flavor, can be described as natural food, but everything pays attention to moderation, excessive consumption of wild vegetables, because most wild vegetables are cold and cold, easy to cause spleen cold stomach deficiency and other diseases.
Northeast wild vegetables are rich in resources, in addition to the 13 kinds of introduced above, there are many common wild vegetables that have not been introduced, what kind of delicious do you think Northeast wild vegetables are? Welcome to leave a message in the comment area to share! Or express your opinions and ideas!
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