On weekend afternoons, the sun shines through the leaves and the breeze blows on your cheeks, with a hint of coolness. I carried my basket and walked briskly to a small clearing in the suburbs.
There are a lot of wild vegetables here, and they are particularly fresh, so it is a good place to dig wild vegetables.
Digging wild vegetables is not only a joy of life, but also a way to get in touch with nature.
But today, what I want to share with you are 8 kinds of green leafy wild vegetables, which are pure natural and pollution-free, and eating them is very good for the body, eat less fish and more of them in spring and summer.
01
Nokana
/ Nutritious, refreshing, crisp and tender /
Wild amaranth is most tender in the spring and can be uprooted and eaten by the roots. However, it is still recommended to pinch the tender tip to eat, and you can grow branches after pinching, and there will be endless wild amaranth.
It can be blanched and then mixed cold, or stir-fried, shabu-shabu, chopped to make stuffing buns, etc., which is very fresh and nutritious.
02
Portulaca oleracea
/ 地方话也叫蚂蚁菜 /
Purslane clears heat and cools blood, it is particularly good to eat in spring and summer, and some old people who know how to maintain health will dig a lot and save it for a year. One of the preservation is to blanch the water and refrigerate it in a ball, and the other is to dry it for storage.
Purslane can be mixed cold, stir-fried, made into fillings, and can also be used in soup, which is a very good wild vegetable for the body.
03
dandelion
/ Dandelion is also called mother-in-law Ding /
Dandelion is also a wild vegetable that clears heat and detoxifies, medicine and food, and can be dried to make tea, or eaten fresh. It's not too good for the body.
I am a southerner who fell in love with dandelion-stuffed dumplings, which are really delicious; tender dandelions can also be eaten directly with sauce, although dandelions are bitter, but the bitter taste disappears when the dipping sauce encounters salty and spicy, which is very wonderful; dandelions can also be cold dressed, shabu-shabu, soup, etc.
04
mint
/ Refreshing, unique taste /
Everyone has eaten mint-flavored things, it's refreshing and cool, yes, this cooling sensation comes from the mint plant.
Most people may still be at the stage of soaking in water for the way to eat mint, but they don't know that there are also various ways to eat mint, including soup, cold salad, spices, shabu-shabu, omelette, etc.
If you don't like to add milk, you can also add water, a little bit is fine, so that the eggs will taste more tender.
05
Red amaranth
/ Delicate and fresh make the complexion better /
Red amaranth and wild amaranth are relatives, and the way to eat them is the same, but the color is different, red amaranth is more watery, and I personally prefer red amaranth.
Because my mother told me that I must eat more for anemia, and I look good after eating. If you usually throw some noodles into it, the soup will turn a beautiful rose-red color.
Amaranth can be stir-fried, cold dressed, hot pot, soup, fried rice, beautiful color and appetite.
06
Grey cabbage
/ Let people eat more and more /
Gray cabbage is very wonderful, there will be "ash" at the tender tip of the young leaves, and it feels the same as touching the dust, and this gray has two kinds: silver and purple-red, and there is no difference in taste.
07
Broom dishes
/ Let people eat more and more /
The broom dish was originally used to make brooms, and when it grows old, it loses its leaves, and the dense branches naturally form a large broom, which can be used with a little bundling.
But the Chinese, who have "taken food as the sky" all their lives, found that it was quite delicious when it was tender, and after research, its nutritional content was not bad.
In addition to steaming and eating, you can also stir-fry, make fillings, cold salad (need to blanch), shabu-shabu, omelette and so on.
08
Qu Qu Na
/ Bitter pleasure aftertaste /
Ququ vegetables are also heat-clearing and will have a bitter taste, but when you eat it with dipping sauce, you really don't feel the bitterness, and it is more obvious to fry it directly in the pot.
Ququcai also has many local names in different places, what are you calling them over there?
When the ququ vegetables are cold, they need to be boiled over high heat and blanched, and they can also be scalded in hot pot to eat, omelette, soup, and make fillings. If you are afraid of bitterness, remember to blanch.