Best representing the taste of spring, these "limited edition" wild vegetables should not be missed.
Those wild vegetables hidden in the fields, it is an irreplaceable delicacy in spring, and it is also the best food for us to supplement and nourish our body! Especially in the spring, middle-aged and elderly people have a strong liver, insomnia and dreams, and children are prone to gastrointestinal discomfort.
5 must-eat "limited edition" wild vegetables in spring! Clear fire to nourish the liver, the picking is short, and now is in season.
1. Cabbage (opening the taste buds of spring)
Camelia is the "first fresh" in spring, also known as "heart care grass". The potassium content is higher than that of bananas; And the calcium content is very high, the nutrition is easy to digest and absorb.
Recommended method: 【Cabbage meat slice soup noodles】
1. First of all, we prepare a handful of fresh camelina and rinse it with clean water; Cut the pork belly into large slices; Add some shiitake mushroom slices to increase the natural umami taste; In addition, cut some sliced green onions and fry pans.
2. Heat oil in the pot, put in the meat slices for stir-frying after the oil is hot, stir-fry the meat slices fragrantly, boil out the oil, put in the green onion slices to stir-fry the aroma, add light soy sauce to extract freshness, a little old soy sauce to color, salt, chicken powder, pepper to taste, continue to stir-fry and open the seasoning, and then put the shiitake mushrooms in, one piece to fry the color evenly.
3. Then pour in half a pot of water, turn to high heat and boil, shake the noodles and put them in, often use chopsticks to stir the stickiness, the noodles are cooked until there is no hard core, sprinkle the camelina inside, blanch it for twenty or thirty seconds, after the aroma comes out, it will be scooped and eaten, fragrant and fragrant is really comfortable to eat.
2. Spring shoots (fresh eyebrows)
Spring shoots are rich in dietary fiber, moisturize and laxative, promote gastrointestinal peristalsis, and relieve constipation. And the calories are also very low, and you can also eat more for weight loss.
Recommended method: [Diced bamboo shoots]
1. First of all, we prepare an appropriate amount of chicken breast, cut into diced chicken and put it in a pot, beat an egg, add 2 grams of salt and stir well, put in 5 grams of cornstarch, continue to stir out the gum, set aside to marinate for 5 minutes.
2. Cut the young shoots into cubes; Cut celery into small pieces; Cut the soaked fungus into small pieces; Cut a little diced green and red pepper to match the color.
3. Heat oil in the pot, put in diced chicken when the oil temperature is close to 40% hot, turn on medium heat lubricating oil for about one minute, pour out the diced chicken to control the oil for later use.
4. Boil water in the pot, put in the bamboo shoots after boiling, first blanch for 3 minutes, then add celery, fungus and green and red pepper, continue to blanch for half a minute and pour it out, rinse with clean water, control water for backup.
5. Heat oil in a pot, add green onion, ginger, garlic and dried chili pepper to fry fragrant, pour 10 grams of cooking wine, add an appropriate amount of water, add 2 grams of salt, 2 grams of chicken powder, stir well and add diced bamboo shoots, celery, fungus and green and red pepper to continue stir-frying, so that the ingredients fully absorb the soup, and then pour in diced chicken and stir-fry evenly, pour a little water starch into it, so that the ingredients and seasonings are better integrated, pour a little bright oil to brighten the color, and after turning well, you can take it out of the pot and put it on the plate.
3. Pea seedlings (tender and crunchy)
High plant protein, higher than common soybean sprouts and mung bean sprouts; It can be cultivated at home, eaten and picked, and the tender can be plucked out of the water.
Recommended method: 【Cold pea sprouts】
1. The pea seedlings are raised by ourselves, from the root up, cut off the upper part with scissors, wash it and set aside; Keep the roots, water some water, and eat a few more stubbles. 1/2 red and yellow pepper, shredded to match the color, 2 garlic minced.
2. Bring water to a boil, soak the ingredients, add a little cooking oil to maintain the bright color of the ingredients, pour the water into the pea seedlings and green and yellow peppers, pour out the water for 5 seconds, drain and set aside.
3. Put the watered pea noodles and green and red peppers into a basin, add minced garlic, edible salt, chicken powder, sugar to enhance the taste, and finally add a little sesame oil and white vinegar, stir well and put on a plate.
4. Toon (unique scent)
Toon has a unique fragrance that increases appetite. Toon buds are highly nutritious and have a therapeutic effect on food to prevent colds.
Recommended method: 【Toon scrambled eggs】
1. Prepare a handful of young toon buds and wash well. Toon leaves should be picked up when they are the most tender to eat, because there is no toxin in the budding, and the toon leaves that are relatively large or stored for too long contain nitrates and nitrites, and it is best to blanch water before eating, and it is safe to eat.
2. Prepare a small bowl, beat a few eggs, add salt, chicken essence, and beat quickly with chopsticks.
3. Finely chop the toon buds, the older toon leaves, blanch in boiling water for 40 seconds, and then chop in cool water. Whisk together the chopped toon sprouts and the eggs.
4. Heat oil in the pot, hot pan cold oil pour into the stirred toon leaves, stir-fry toon leaf eggs is skillful, do not just pour into the pot in a hurry to turn the pot, first set the toon leaf eggs, and then turn the pan after setting, so that the fried out is not easy to break.
Scrambled eggs with toon leaves are easy to cook, and after forming, stir-fry a few more times to start the pan and serve on a plate.
5. Chu Buji (clear heat and detoxify)
Tree flowers, also called Chu Bujian, are a kind of wild food engraved in the bones of Henan people. The must-eat dish in February and March every year, pure natural green food, edible value, medicinal value are very high, simple steamed, tender and fragrant, better than meat.
Recommended practice: [Steamed Chu does not grab]
1. First, prepare a basin of light salt water. Put Chu Bu in and soak for a while to remove the impurities and dust on it. After soaking, rinse with water several times, repeated cleaning can also remove astringency.
2. Because it has to be steamed and eaten, Chu cannot be dipped in water. It needs to be dried or towel-dried. It is best to remove all the upper stems. Then drizzle with vegetable oil and mix well to prevent water from coming out when steaming.
Sprinkle with a layer of flour, sprinkle with starch and continue to mix. Starch can effectively prevent sticking, and the color is bright when steamed
3. Brush the inside of the cage drawer with vegetable oil evenly, and put Chu Bu into it to spread it flat. After the steamer is in the atmosphere, it is basketed, and it can be steamed for 5 minutes over medium heat. After 5 minutes, knock Chu out of the box. Cool down a little and shake again, so that it is easier to spread out.
4. You can also mash some garlic paste and mix it, you can add some salt when pounding garlic, and then drizzle sesame oil to seal it, lock in the garlic aroma, and prevent blackening. Dig the minced garlic into a pot, add chicken powder, sesame oil, and a little red pepper to match the color. Put Chu Bu in it, mix well and you can put it on the plate.
(Happy)