As soon as you hear the wild vegetables of the mountains
Babies in the city must be strange
What does it look like? Which ones? What's the nutrition?
Today, I will lead you to the street Tsuyama to understand it
Guaranteed to keep you entertained
Mountain/wild/vegetable
01
Mother-in-law Ding
Mother-in-law Ding, scientific name dandelion. It is a plant-based medicine, known as a natural antibiotic in Chinese medicine, and is also a dual-purpose plant with the same origin as traditional medicine and food. Chinese medicine believes that dandelions have a bitter cold taste. It has an effect on the liver and stomach, it has a good effect of clearing heat, detoxification, diuresis and swelling.
///////////////////////////////
02
Cabbage
"Spring plain cauliflower, flocks of crows after the newly cultivated rains." This is the ancient people's portrayal of the ubiquity of spring cabbage. Spring food is a custom in many regions. The ancient medical book "Famous Doctors" said that the cabbage was "sweet and warm and non-toxic, and the spleen and water", while the "Compendium of Materia Medica" had the saying that "the eyes are beneficial to the stomach". There are many ways to eat thistle, it can be stewed, boiled, fried, cooked, and stuffed. The more popular is the dumplings stuffed with eggs or tofu, which are delicious.
03
Thorn old buds
Thorn old bud, the first mountain treasure in the northeast
Also known as dragon's tooth, tender thorny vegetable, tree head bud, dragon's tooth tree, mainly distributed in the northeast region of China. Thorn old buds taste fresh, washed after picking, boiling water after blanching too cold, can be mixed, stewed, pickled, fried, fried, stewed, dipped sauce, porridge, soup, etc., with a variety of spices to cook the dishes, color, aroma, taste, shape are good. The young shoots of this plant are edible, which have both certain edible value and considerable medicinal value. Its stem bark is medicated, which has the effect of tonifying qi and calming the spirit, strengthening the tendons and nourishing the kidneys, dispelling the wind and invigorating the blood.
04
Monkey legs
Monkey legs, a famous edible and medicinal mountain vegetable
Also known as monkey leg dish, scientific name hoof cover bracken, commonly known as green stem vegetables, seaweed, has a heat and detoxification, moisturizing the lungs, replenishing weakness and comforting, hemostasis and insecticide effect, regular consumption can treat hypertension, dizziness, arthritis and other diseases, and has a preventive effect on measles and influenza. It generally grows in mixed coniferous and broad-leaved forests or bushes and ditch-edged riverbank meadows, and wet places under mixed or mixed forests.
05
Cow hair wide
Niu Mao Guang, a precious natural wild mountain vegetable in the northeast
The scientific name of Northeast Wei Cai, generally grown in a humid place, intolerant of drought, crisp, taste less fiber, rich in protein, organic minerals and a variety of vitamins, bitter and cool, has the effect of clearing heat and detoxification, moisturizing the lungs, replenishing weakness and comforting, etc., enjoying the reputation of "pollution-free vegetables" in the world. Beef wool can be eaten fresh, pickled and dried. In the harvest in May and June, you can boil the young buds of the cattle hair in boiling water and then rub it and dry it. Dried beef hair is also commonly known as dried weeds, which can not only be eaten, but is also said to be used as a health herb.
06
Large leaf parsley
Large-leaf parsley, a wild mountain vegetable with a large production in the northeast
Also known as mountain celery, pseudospithecus, and bright leaf vegetables, it is a perennial herb of the family Umbellifera. Large-leaved parsley grows in needle, broad-leaved mixed forests and miscellaneous trees under the shade and wet places, like deep soil layer, rich humus, high water content but not water accumulation of acidic saprophyll soil, its cold resistance is strong, is a kind of mountain wild vegetable that people like to eat, its young stems and leaves are edible, emerald green and juicy, fragrant and refreshing, rich in nutrition, color, aroma and taste are good.
Grows under the shade of trees, by the side of the gully spring. Large-leaf parsley is also grown in clusters, and one piece is also a piece. Born there year after year. The old mountain people will know a few places. At this time, going up the mountain, are all extremely strong destinations. A basket full of large leaf parsley down the mountain, the joy of harvesting like that, seems to be happier than eating.
07
Artemisia sylvestris buds
Artemisia sylvestris sprouts, a mountain vegetable that is endemic to northeast China and used both medicinal and food
It has long been recorded in the Compendium of Materia Medica. Blanch the sprouts of artemisia vermilion, remove the bitter taste and eat it, such as dipping sauce, stir-frying, stuffing, soup and so on. Artemisia sprouts are a kind of "rich vegetable", the more meat there is more oil, the more it can show its ability to absorb oil. In addition, after the willow buds are picked, in addition to leaving a part to eat now, people dry and store it in the sun and eat it in the winter or in the season when there is no connection between green and yellow.
There are many varieties of Northeastern mountain vegetables
Such as: mountain millet, mountain spinach, mountain lettuce, cat scratch, mountain carrot and so on.
All kinds of mountain vegetables have a delicious taste, unique taste, and green pollution-free, which is a rare high-grade ingredient.
These unpolluted mountain vegetables can not only be eaten,
There is also a wealth of medicinal value,
The status of wild mountain vegetables is getting higher and higher.
Wild mountain vegetables are mostly perennial herbs,
Therefore, many places are older and older with the same mountain wild vegetables.
Experienced farmers will know where to find out which kind of wild vegetables are available.
Eat/law
Eat thousands of ways, dip no.1
In the eyes of northeasterners, in addition to frying and steaming, these spring fresh vegetables and wild vegetables are now excellent dipping pickles: artemisia sprouts blanched water dipping sauce, thorny old bud blanching water dipping sauce, all kinds of dipping sauces...
Q
How do northeasterners eat wild vegetables?
Give him a bowl of sauce and he can eat two green belts!
A
After all, the sauce is to the northeast, just like the peppercorns to Sichuan, and the aged vinegar is to Shanxi, which is the soul seasoning on the table in the northeast. The sweetness and bitterness of wild vegetables coupled with the salty aroma of soybean sauce are the most perfect spring tastes in the hearts of people in Northeast China.
Although the sauce can be dipped in everything, when eating dipping pickles, the northeasterners are also very particular. ▼
There are two types of dipping pickles: "raw" and "cooked"
<col>
Raw dipped pickles
After washing the vegetables, the dipping sauce is eaten directly, such as mother-in-law, spring onions, water radish, cucumbers, lettuce, etc.
_
Cooked dip pickles
Blanched in hot water and dipped in sauce to eat, such as bracken, thorn sprouts, willow sprouts, etc.
The sauce dipped in is also divided into "raw sauce" and "cooked sauce"
Raw sauce
Raw sauce is a large sauce brewed by northeasterners, which can be directly dug up from the sauce tank. The new sauce of the year, thick and suitable, is best used to eat raw dipping sauce.
Cooked sauce
Cooked sauce is a sauce made after cooking raw sauce, common ones are egg sauce, meat sauce, chili sauce, small fish sauce and so on.
Thorn old bud practice
Stir-fried meat slices with thorny old buds, just rice, steamed buns, very rice. The sprouts can also be mixed, just like most wild mountain vegetables, with minced garlic, salt and MSG added. Depending on the taste, you can also add sesame oil, minced chili pepper, chili oil, etc. Also good to drink porridge and appetizers.
Wash the thorn old buds, the larger ones can be cut into two halves or 4 cloves, add water to the pot to boil, add a little salt, put in the thorn old bud blanch water for 1-2 minutes, the thorn old bud blanching water can remove its astringency, after fishing out, put it in cold water to cool, fish out the water, over the cold water, you can maintain its crisp and tender taste, and the color will not turn yellow. Whisk the eggs into a bowl, beat and bubble with chopsticks, heat the pan with oil, pour in the egg liquid and spread it out, heat until the egg liquid is slightly solidified, then stir-fry into pieces and set aside. Heat a little oil in the pan, stir-fry the green onion, stir-fry the sprouts for 1-2 minutes, sauté to remove the moisture. Add the scrambled egg cubes, add salt, stir-fry quickly, turn off the heat and put on the plate.
Large leaf parsley preparation
The best way to eat big leaf parsley is to make dumplings. Wake up the noodles, wash the large leaf parsley, blanch it, chop the filling, and mix it with the meat filling. Wrapped and cooked, steaming hot and served to the table. The unique fragrance of large-leaf parsley is soaked in the meat filling, which is even more delicious. The meat filling is preferably beef filling, which is more delicious.
You can also make large buns to eat, the taste is also very good, but also the best beef filling, occasionally there is donkey meat filling, more good. The large leaf parsley stuffed with buns must be chopped raw. However, the bun is still not as good as the dumplings, roughly feel that the buns have been steamed for a long time, the large leaf parsley filling is somewhat overcooked, less fragrant inside the dumplings.
It is also good to fry.
Artemisia annua sprout preparation
Braised and mixed with willow sprouts: add water to the pot, boil, add a little salt, so that the blanched willow sprouts are greener in color, put the willow sprouts in boiling water, boil the water for 1-2 minutes, blanch the water time is not too long, then you will lose the tender taste of the willow sprouts. Fish out the willow buds and put them in cold water to cool the water so that its color does not turn yellow and its tender taste does not change.
Fish out the water, set aside, artemisia sprouts can remove part of its bitter taste after blanching, eat better taste. Prepare the seasoning, cut the garlic into small pieces, cut the dried peppers in half, do not like to eat spicy can not put dry peppers, omit this step, the amount of peppers according to personal taste, the hot pepper oil, poured in the bowl of dry pepper segments, pay attention to master the oil temperature, do not fry the dried pepper paste, dry pepper fried paste has a bitter taste. Place the blanched willow sprouts in a container and drizzle with the fried seasoning oil. Add minced garlic, salt, soy sauce, stir well with chopsticks and put on a plate.
From April to May, the mountain wild vegetable season of the Tongjiang people officially kicked off.
Let's go and try it!
This article reprints Tongjiang Cultural Tourism