In May, at the turn of spring, nature brings us many delicious wild vegetables. However, there are some wild vegetables that "carry their own toxins" and can lead to poisoning if consumed improperly. Therefore, everyone is reminded to eat as little as possible! Also, be cautious when enjoying these wild vegetables. It is necessary to master the correct cooking method to remove the "toxins" that come with their bodies, so that they are safer to eat! Below, let's take a look at what kinds of wild vegetables they are!
1. Ash vegetables
Fresh and smooth, it is rich in nutrients and is a very popular wild vegetable. However, it is a plant that contains photosensitive substances, and if someone is allergic to this substance, eating ash ash may cause allergic reactions. The photosensitive substances contained in gray ash will be absorbed by the body, and then undergo a series of changes to produce allergic reactions, such as itchy skin, redness and swelling and other symptoms. Therefore, when eating ash vegetables, pay attention to cleaning and blanching before eating. And avoid prolonged exposure to the sun to reduce the risk of allergies. In addition, ash cabbage contains high potassium, so it should not be eaten with high-potassium foods, such as beans, spinach, etc.
Recommended recipe: Chilled ash vegetables
Ingredients: 50g Longkou vermicelli, 2 eggs, ash vegetables, millet spicy, green onion, ginger, salt, cooking oil.
1. Put the longkou vermicelli into a bowl, add an appropriate amount of hot water to soak and soften for later use, wash the leaves of the ash cabbage, blanch it too cool, squeeze the water, chop the green onion and ginger into finely chopped pieces and set aside, and cut the millet spicy into sections.
2. Crack the eggs into a bowl, add a small amount of salt, stir well, heat oil in the pan, pour in the egg liquid, fry the eggs into egg cakes, turn off the heat, let cool and cut into long strips.
3. Put the gray ash vegetables, eggs, millet spicy and longkou vermicelli into a pot, add minced green onion and ginger, add salt, light soy sauce and sesame oil, stir well, put into a plate, and serve.
Second, yellow cauliflower
Although yellow cauliflower is tender and delicious, it is rich in nutrients, but it also contains certain toxins, mainly colchicine. Excessive consumption can cause symptoms such as nausea, vomiting, diarrhea, etc. The reason for yellow cauliflower poisoning is that yellow cauliflower contains a large amount of colchicine, which is a substance that is very irritating to the stomach. In order to avoid poisoning by eating yellow cauliflower, it is recommended to blanch or steam it with boiling water for 10 minutes before cooking, which can effectively remove colchicine in yellow cauliflower. In addition, yellow cauliflower contains high oxalic acid, so it should not be eaten with high-calcium foods, such as milk, tofu, etc.
Recommended recipe: stir-fried meat with yellow cauliflower
Ingredients: 100g yellow cauliflower, 150g lean meat (pork or chicken), black fungus, green onion, ginger, garlic, chili, soy sauce, salt, cooking wine, cooking oil.
1. Wash the yellow cauliflower with clean water, cut off the roots, tear into appropriate sized segments, soak the black fungus well and wash well, blanch with boiling water until soft, take out the cooling, squeeze out the water, cut the lean meat into thin slices, mince the green onion, ginger and garlic, and cut the pepper into sections for later use.
2. Heat a pan with cold oil, add green onion, ginger and garlic and stir-fry until fragrant, add lean meat slices and stir-fry until discolored, add black fungus, add an appropriate amount of cooking wine and stir-fry well, add yellow cauliflower and chili pepper segments, and continue to stir-fry evenly.
3. Add an appropriate amount of soy sauce, continue to stir-fry evenly, let the yellow cauliflower and meat evenly color, add a small amount of salt to taste, according to personal taste can be appropriately increased or decreased, stir-fry until the yellow cauliflower is cooked and soft, and the meat can be out of the pot when it is cooked.
3. Toon
Toons poison people because they contain nitrite. Nitrite is a common chemical that is easily reduced to nitrite during food processing. If the human body ingests too much nitrite, it will combine with hemoglobin in the blood to form methemoglobin, which reduces the oxygen delivery capacity of the blood, resulting in tissue hypoxia, and poisoning symptoms, such as nausea, vomiting, dizziness, etc.
Toon is a vegetable with high nutritional value, rich in dietary fiber, vitamin C, calcium, iron, zinc and other nutrients, which has the effect of promoting appetite, astringent and so on. However, if it is not eaten properly, such as excessive consumption or improper cooking, it is easy to lead to high nitrite content, causing poisoning symptoms.
Therefore, when consuming toon, choose fresh, pollution-free toons and cook them thoroughly to avoid eating dishes with too much nitrite. In order to avoid poisoning by eating toon, it is recommended to blanch it with boiling water for 1 minute before cooking, which can effectively remove the toxins in the toon. In addition, toons contain higher purines, so it is not advisable to eat more. When eating toon, it is best to choose the part that is tender in color.
Recommended recipe: Toon tofu
Ingredients: 100g fresh toon, 300g tender tofu, green onion, ginger, garlic, soy sauce, vinegar, salt, cooking oil.
1. Wash the toon, cut it into fine pieces after controlling the water, cut the tender tofu into chunks, blanch it in boiling water, drain it and set aside, chop the green onion, ginger and garlic for later use.
2. Prepare a bowl, add an appropriate amount of soy sauce, vinegar, salt, stir well to make a sauce, take a large bowl, put the minced toon and tofu cubes into the bowl, add the sauce, and mix gently.
3. Heat the pan with cold oil, add green onion, ginger and garlic and stir-fry until fragrant, pour the fried green onion, ginger and garlic into the mixed toon tofu bowl, and gently mix again, the taste can be adjusted according to personal taste, and you can add an appropriate amount of chili oil or Sichuan peppercorn powder to enhance the taste.
In short, gray ash cabbage, yellow cauliflower and toon all contain certain toxins, so pay special attention when eating. In order to avoid poisoning by eating wild vegetables, we should choose fresh, pollution-free wild vegetables and cook them according to the correct method. If you are worried that you will be poisoned by eating wild vegetables, try to avoid them.