In April, these 3 kinds of vegetables are not soft, it is really convenient to store 10 catties at a time, and it is a pity that you don't know how to eat!
April has been halfway in the blink of an eye, to the end of April, in April there are also different wild vegetables and shepherd's cabbage on the market, these three kinds of wild vegetables are in the fresh season, don't be soft when you encounter them, these wild vegetables are not pesticides, they are rich, and they can also be used for both medicine and food. It's really convenient to store more at a time and eat as you go, and it's a pity that you don't know how to eat.
These three kinds of wild vegetables are bitter herbs that clear the fire, white artemisia (Yin Chen) that nourishes the liver, and alfalfa that improves resistance. These wild vegetables can't be eaten when they get old, so don't miss them when you encounter them!
1: Bitter vegetables
In the wild, the bitter herb in this season is very tender, and the ququ bud is a kind of bitter herb, also called the soybean grass, which itself belongs to a kind of wild vegetable and also belongs to a kind of traditional Chinese medicine. There are many ways to eat it, such as: pancakes, steamed buns, dumplings and so on are very good.
Recommendation: Bitter herb buns
【Preparation of bitter vegetable buns】Ingredients: 700 grams of flour, 3 grams of yeast powder, appropriate amount of bitter vegetables, appropriate amount of meat filling, minced green onion, minced ginger, soy sauce, oyster sauce, a little salt, a little peanut oil.
1. Dilute the yeast with water, add flour to neutralize into a ball, cover with plastic wrap, and put it in a warm place to ferment for about 2 to 3 hours to form a honeycomb.
2. After the bitter herbs are blanched, wash them several times, pinch off the excess water and chop them into a filling, add dark soy sauce, salt, and chicken essence to the meat filling, stir well, add peanut oil and mix well, and finally add bitter vegetables and mix well, and the filling is ready.
3. Take out the dough and knead it, roll it into a small agent and roll it into a skin, put an appropriate amount of filling, pinch it by the way, the bun will be wrapped, put it in a warm place for a second fermentation for about 30 minutes, and it will be steamed out of the pot.
Two: Artemisia alba
Now the white artemisia is at the right time, as the saying goes: in March, in April, Artemisia in April, and in May it is cut for firewood. A popular wild vegetable in spring, don't miss it when it's in season, and it won't taste good when you're old.
Recommended: Artemisia dumplings
【Preparation of Artemisia Dumplings】Ingredients: 400 grams of flour, appropriate amount of white artemisia, appropriate amount of meat filling, minced green onion, minced ginger, a little soy sauce, a little salt, a little peanut oil.
1. Add the flour to water and form a dough with moderate softness and hardness for a while and knead well, blanch the white artemisia and chop it for later use, put soy sauce, salt, minced ginger, minced green onion and peanut oil into the meat filling and mix well, then put in the chopped white artemisia and mix well.
2. Roll the dough into long strips, knead it into a small agent of the same size, roll it into a round and slightly thinner dumpling skin, wrap it with the filling and pinch it tightly, the dumplings are ready, boil the dumplings in a pot with boiling water, and remove them when they are cooked.
Three: Alfalfa
In April, alfalfa is very tender, alfalfa is also called goldenrod, and the reason why alfalfa is called goldenrod is because alfalfa can be eaten as a vegetable when it is tender. Now is the season when alfalfa is fresh, so don't miss it.
Recommended: Alfalfa egg patties
【How to make alfalfa egg cakes】Ingredients: black bean dregs, alfalfa, appropriate amount of eggs, a little salt, a little minced green onion, a little peanut rice, and an appropriate amount of peanut oil.
1. Wash and chop the alfalfa and put it in a basin, add black bean dregs, eggs and a little white flour, stir well, it is called alfalfa egg batter.
2. Smear peanut oil in the electric baking pan, put the mixed bean dregs and wild vegetable paste, put it on, flatten it with a spatula, like the shape of a small cake, and cook it out of the pot.
How to store these 3 types of vegetables:
These 3 kinds of wild vegetables are similar, after a long time will become old, if you want to eat wild vegetables for a long time, then the easiest way to tell you, that is to clean the wild vegetables, put them in boiling water and blanch, take them into cold water to cool, separate them into small bags, put them in the refrigerator to freeze, and it is very convenient to eat and take them.
Wild vegetables are actually not worse than the vegetables planted, but the taste is slightly rough, but the nutritional value is very good, better than vegetables, no pesticides and rich nutrition, don't miss it in spring, grab the little tail of spring, store some and eat slowly, it's a pity that you don't know how to eat.
Feng'er's words:
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