Spring breeze is full of spring breeze, all things wake up, birds singing and flowers, it is a good time to go out for outings, people in their spare time will go to the wild together, nature has also generously gifted a lot of delicious, a variety of wild vegetables also sprout and grow, everyone in the spring beautiful scenery, do not forget to dig some wild vegetables to taste.
Wild vegetables are tenacious, the number is many varieties are also many, many people only know elm money, toon, locust flowers and other highly recognizable wild vegetables, but there are some common wild vegetables people do not know to eat, to share with you a spring digging wild vegetable guide, remember 10 common wild vegetables, don't dig weeds.
1. Cabbage
Camelia is the most common wild vegetable in spring, the growth cycle is strong and tenacious, whether in the field or on the side of the road, you can see the figure of camelina throughout the spring, the taste of camelina is fragrant and odorless, suitable for filling, cold mix, stir-fried food and other cooking methods, very popular, can be said to occupy half of the wild vegetable rivers and lakes, in the wild play encounter camelina can not be missed.
Share a great recipe for camelina cabbage: the camelina pie.
Ingredients: camelin, eggs, vermicelli, flour.
1. Prepare an appropriate amount of flour, pour half of the flour into hot water to blanch the noodles, the other half of the flour into cold water and stir into dough, and then knead into dough and divide into several parts, form small balls Brush with oil, seal and let rise for 30 minutes.
2. After washing the camelina and blanching it in boiling water with salt and oil, take out the controlled dry water and chop, soak the vermicelli in hot water and chop it, scramble the eggs and crush them, put all the ingredients into the basin, add salt and chicken essence and mix well.
3. Take out the dough and roll it out into a dough, wrap it in the filling, knead it together, and roll it out into a round cake.
4. Brush the pan with oil and fry the pie until golden brown on both sides.
Second, purslane
Purslane is a very lush wild vegetable, if the environment is suitable for growth, a purslane can grow to 5 pounds, and it grows in spring, summer and autumn, which can be called one of the wild vegetables with the longest taste period.
There is also a plant in the wild called ze lacquer, the appearance is somewhat similar to purslane, and purslane grows in the field, but ze lacquer has a certain toxicity can not be eaten, people can easily mistake it for purslane, the simplest way to distinguish is after the purslane is broken, there will be milky white liquid oozing, and the skin will be itchy after contact, pay attention to careful identification when picking purslane, do not pick the lacquer.
Share a delicious recipe for purslane: purslane vegetable rolls
Ingredients: purslane, flour, yeast powder.
1. Pour an appropriate amount of yeast powder and sugar into warm water to melt, add it to flour, knead into a dough and ferment until twice as large.
2. Use a spoonful of flour, an appropriate amount of salt, peppercorn powder and hot oil to make puff pastry, wash the purslane, blanch in water for 1 minute, take out the controlled water and chop.
3. After the dough is fermented, take out the exhaust, roll it out into a dough, brush it with puff pastry, sprinkle with purslane and crush it, roll it up and cut it into pieces, press out the print with chopsticks and twist it together.
4. Put it in the steamer and ferment again for 10 minutes, steam for about 15 minutes, turn off the heat and simmer for 5 minutes and then take out.
3. Dandelion
Dandelion is also a more popular type of wild vegetables, because it will produce small yellow flowers in the later stage, and it is also known as "yellow flower diding". Dandelion can be eaten in many ways, such as cold mixing, boiling porridge, stir-frying, etc., and can also be used to make tea, helping to alleviate "spring dryness" and is a rare good ingredient in spring.
Share the practice of making dandelion tea
Ingredients: dandelion, salt.
1. Wash the dandelion and soak it in salt water for half an hour, then rinse again.
2. After washing the dandelion, put it in a steamer, steam it on high heat for about 8 minutes, and put it aside to dry after it comes out of the pot.
3. Put steamed dandelions in a clean wok, stir-fry over medium-low heat to let the water evaporate.
4. Stir-fry until the dandelions are completely browned and ready to come out of the pan without any moisture.
4. Goji berry buds
The goji buds mentioned here are young shoots grown from wild goji berries rhizomes, often growing in wild mountains, with a fragrant taste and a hint of sweetness in the aftertaste, so it is also known as beet head. The ordinary small body of goji buds has great energy, and the nourishing effect can be the same as that of goji berries, or even greater than goji berries.
Goji berry sprouts can be fried, cold, and fried in batter, but the best way is to cool mix, which will not destroy the nutrients in it, but also reflect a hint of sweetness after being tender.
Share a delicious recipe for goji sprouts: cold goji sprouts
Ingredients: Goji sprouts, garlic.
1. Wash the goji sprouts, add water to the boiling pot, add a spoonful of salt and oil, pour in the goji berry sprouts and blanch for 1 minute.
2. Put garlic in the stone mortar, add an appropriate amount of salt and sugar, and mash into garlic puree.
3. Add a small amount of aged vinegar, boiled water and sesame oil and stir well.
4. Squeeze out the water from the goji sprouts, pour in garlic juice and mix well.
5. Marantou
Malantou, also known as red stem vegetables, chicken intestines, generally grows on the side of the road or on the mountain, the roots are thin and round, the leaves have a lot of villi, will bloom purple flowers, is a very common wild vegetable in Zhejiang.
Although Malantou is a wild vegetable, but the whole body is a treasure, the nutritional value is not inferior to vegetables, especially rich in vitamin E and selenium, has a certain antioxidant effect, when conditions go to the suburbs, encounter Matou orchid can dig some home, whether it is cold mix or fried food, healthy and nutritious.
6. Noodle dishes
The scientific name of noodle dish is wheat bottle grass, because its leaves are thin and long, shaped like noodles, with the common name of noodle dishes, mainly distributed in the Yellow River Basin and Yangtze River Basin provinces and regions. The fat leaves and young stems of the slim vegetable are edible, and the taste is sweet and delicious.
Noodle dishes are suitable for stir-fried and steamed dishes, with a fragrant taste and a sweet taste.
7. Artemisia mila
Artemisia belongs to the Asteraceae family, often paired with wheat, generally where wheat is planted has its figure, and when it grows up, it will bloom small yellow flowers like rice grains, which is probably why it is named rice artemisia. Although rice artemisia is a "weed" compared to wheat, its seeds can be squeezed for oil, and its young leaves can be used as wild vegetables. However, only young leaves are taken when picking rice artemisia, and the rhizome has many and thick fibers, which is not suitable for eating.
Artemisia is suitable for stir-frying and steaming, but no matter which cooking method is used, you need to blanch water to remove the bitter taste before starting to cook to avoid being too bitter to swallow.
8. Ash cabbage
Many older generations are no strangers to ash vegetables, often grown in the fields, woods, roadsides and other places, delicious taste, tender taste, rich in nutrients. Moreover, there are some gray substances on the back of the gray ash cabbage leaves, which are more textured to the touch and easy to identify. Grey ash vegetables are suitable for a variety of cooking methods, and friends who like it can take advantage of the time to dig some to go home.
9. Ground vegetables
Ground peel vegetable is also called wood ear vegetables, don't look at its appearance like a cooked powder skin, although inconspicuous and a little ugly, but it is a precious and delicious ingredient, nutritional value is also very high. It has relatively high requirements for the growth environment, but it is not everywhere, usually after a thunderstorm there is more growth in the grass in the field, if you happen to miss it is a pity.
Ground vegetables can be stir-fried, made into soups, etc., especially with eggs.
10. Spiny vegetables
The leaves of the spiny vegetable are similar to the leaves of dandelion, but the leaves have spikes and are easier to distinguish. This kind of wild vegetable has a wide distribution, except for Guangxi, Guangdong, Tibet and other places that are not suitable for growth, and can basically be seen in other areas.
The young leaves and stems of the prickly vegetables are edible and can be made into soups, cold dressings or soups, and they taste very good. #家乡美食大赏 #
I am a foraging reporter in the city, and I have been fighting the world for many years, and I am still brilliant and full of interest! I like to focus on eating, drinking, and fun in the city, updating recipes and food anecdotes every day, follow me, and enjoy food without getting lost.