#Number One Weekly #May 5 is the seventh of the twenty-four solar terms - Lixia, after the arrival of Summer, the temperature will become higher and higher, the rain will gradually increase, this season is also the season for the rapid growth of various plants, many mountain wild vegetables spit out fresh shoots in this season, this season is the perfect time to taste them.
Because wild mountain vegetables are naturally grown in the wild, as long as they are grown in a clean and pollution-free environment, their taste and nutritional value are extremely high, because the market time is short, so it is necessary to eat it and grasp it.
Lixia is the beginning of summer, this season has these 3 kinds of wild vegetables are particularly delicious, the market time is not a few days, miss may have to wait another year, see if there is anything you like to eat?
1. Hawthorn
Hawthorn, also known as "Alfalfa", is a perennial herb that sprouts fresh leaf buds around May Day every year, this leaf bud with a unique mountain atmosphere, it is tender and delicious to eat, and if it is not picked in time, the young leaves of hawthorn will soon become lignified and inedible.
Every year when hawthorn is on the market, we can see people picking hawthorn in baskets on the sunny slopes of the mountain here, and many people think that if you don't eat a delicious meal made with hawthorn during this summer, then this season will have some regrets.
Recommended recipe: Hawthorn buns
Ingredients required: hawthorn, pork belly, leeks, minced green onion and ginger, salt, a poinsettia of fresh soy sauce, oyster sauce, peppercorn, pepper oil, flour, yeast
1. Pick and wash the hawthorn, pinch off the old roots that cannot be pinched, soak in light salt water and fish out and clean.
2. Boil water in the pot, boil the water and then go down into the hawthorn, blanch until the hawthorn tastes out, fish it out, soak it in clean water, change the water several times in the middle, until the hawthorn has no bitter taste and then fish it out.
3. Drain the water from the salvage and cut it into fine pieces with a knife for later.
4. Chop the pork belly into a filling, add minced green onion and ginger, salt, a pint of fresh soy sauce, oyster sauce and pepper and stir well, beat into the water in parts until the meat filling swells up.
5. Add the minced hawthorn and a little minced leek to the minced meat and drizzle with the peppercorn oil.
6. Stir the hawthorn, leek and pork filling together until the hawthorn and meat filling are all fused together.
7. Add yeast to the flour (the ratio of flour to yeast is 100:1), add warm water and evenly, put the high temperature place to ferment until the dough becomes a honeycomb, knead and exhaust the next agent into a bun skin, wrap in the mixed hawthorn meat filling.
8. Cover the wrapped bun embryo with a damp cloth and send it until the bun becomes lighter, put it into the steamer, turn off the heat after steaming for 15 minutes, turn off the heat after simmering for about 3 minutes.
2. Small wild garlic
Small wild garlic is a very popular wild vegetable variety this season, the summer season is the wild garlic head expansion period, this time the wild garlic has not yet jumped moss, the leaves and head spicy and stimulating, eating is particularly enjoyable.
Recommended recipe: Scrambled eggs with wild garlic clams
Ingredients required: clam meat, egg, wild garlic, cooking wine, salt, pepper, sesame oil
1. Fresh large clam meat is added to salt and scrubbed to remove mucus, washed in clean water, and then cut into evenly sized cubes.
2. Boil water in a pot, boil the water and add the cut large clam meat, blanch until the big clams curl up and quickly fish out the cold.
3. Pick and wash the onion garlic, cut into fine pieces with a knife and mix with the blanched clam meat.
4. Beat the eggs in the wild garlic and large clam meat, add salt, cooking wine and pepper and stir well, add a few drops of sesame oil and mix well.
5. Add oil to the pan, heat the oil and add the stirred wild garlic, eggs and clams, fry over low heat until golden brown on both sides and then you can get out of the pan.
3. Bracken
Bracken is an ancient plant that exists on earth today, and it is said that it is a plant of the same era as the dinosaurs, and the annual summer season is when the bracken is tender and sprouts.
Bracken generally grows on the sunny slopes, as long as you find a bracken growing, then remember the place, every year here to dig will not return empty-handed.
The texture of bracken is slippery, there is no odor after the entrance, it can be pickled into side dishes, or used to stir-fry meat are particularly delicious.
Recommended recipe: Stir-fried shredded bracken
Ingredients required: Bracken, tenderloin, green onion, ginger and garlic, cooking wine, a poinsettia of fresh soy sauce, salt, pepper, oyster sauce
1. Bracken pinch off the root parts that cannot be pinched, clean and blanch in a pot of boiling water until the color turns green, then fish out the cold, cut the bracken into small pieces, and the tenderloin is also cut into shreds similar to the length of the bracken.
2. Stir-fry the shredded meat in the oil until it changes color, add the green onion, ginger and garlic to fry until fragrant, cook the cooking wine and a poinsetting of fresh soy sauce to fry the shredded meat to color, add the blanched bracken and stir-fry evenly, add salt, pepper and oyster sauce to taste and then you can get out of the pot.
There are many mountain wild vegetables in the summer season, the above 3 kinds of mountain wild vegetables are very common, the taste is also very delicious, because the market time is short, so don't miss it, they are full of mountain flavor.