When the spring breeze blows and the earth warms up, it is the time of nature's generosity, and those wild vegetables that quietly emerge in the fields, carrying the fragrance of the earth, have become the new favorites on the table.
Kobayashi (pseudonym) and Xiaofang (pseudonym), two urban youths, escaped the shackles of high-rise buildings over the weekend and embarked on a journey to find the taste of spring.
Xiao Lin (pseudonym) asked curiously: "You say, is it really that good to eat wild vegetables in spring?" Xiao Fang (pseudonym) smiled and said nothing, only said: "You'll know later, if you miss these wild vegetables, you will regret it for a whole year!"
1. 10 major vegetables
Capsule: The green elf of spring
The first dish of spring, shepherd's cabbage has won the hearts of countless diners with its unique fragrance and rich nutrition. Whether it's cold salad, dumplings, or making shepherd's cabbage and tofu soup, it's the taste of spring.
Noodle dish: Tender intestinal scavenger
The noodle dish full of dietary fiber is a rare delicacy in spring, steamed or cold, and it is gentle to soothe the taste buds.
Toon buds: The breath of spring
The unique aroma of toon buds seems to be the messenger of spring, and the combination of simple scramble and eggs is the classic of the classics.
Acacia flowers: poetic with a floral fragrance
The acacia flowers are not only pleasing to the eye, but also melt in the mouth, steamed or mixed noodles, which are unique to spring.
Mother-in-law Ding (Dandelion): Nature's detoxifier
Mother-in-law, who has both wild fun and medicinal value, cold dressing or tea, clearing heat and detoxifying, and a little freshness in spring.
Elm money: A green gem on a tree
The sweetness of Yuqian is a memory of childhood, and every bite of steamed Yuqian rice is the taste of happiness.
Grey cabbage: a green health practitioner in the field
A simple blanching can release the tenderness and nutrition of gray cabbage, which is a rare game in spring.
Wasp (purslane): sour memories
The sourness of wasp is a unique taste of spring, and whether it is stir-fried or cold, it can make people hungry.
Broom sprouts: A versatile delicacy
Broom seedlings, from the dining table to housework, all-round service, the fragrance of young leaves, so that every meal is full of anticipation.
Amaranth: a treasure trove of red and green nutrients
The red color of amaranth, like the sunset in spring, is not only beautiful, but also rich in iron, which is a good product for spring health.
Second, the practice of wild vegetables
By mastering the secret of steaming wild vegetables, you can easily enjoy the gifts of nature at home. Choose fresh wild vegetables, wash them and control the water lightly, and sprinkle with a thin layer of flour or cornmeal.
Mix lightly to ensure that each leaf is wrapped in a thin coating, and then steam in the pot for a few minutes.
Xiao Lin (pseudonym) followed in the footsteps of Xiao Fang (pseudonym), from the initial doubts to picking in the field himself, and then to making a feast of wild vegetables with his own hands, he was completely conquered by these seemingly inconspicuous wild vegetables.
Xiao Lin (pseudonym) sighed: "It turns out that the taste of spring is hidden in these wild vegetables. Every bite is a gift of nature, and every taste is a code for health. ”
"Eat buds in spring, eat leaves in summer", this old saying hides the wisdom of the four seasons. In this season of revival, get out of the house and head out into the fields for those neglected delicacies.
Wild vegetables in spring are not only a kind of food, but also a kind of life attitude, and a kind of awe and closeness to nature. In this spring, let's have a date with nature with our taste buds, feel the most primitive and pure deliciousness, and let life be wonderful because of wild vegetables.
Note: The health and wellness suggestions in the article are for reference only (part of the picture is from the Internet, and the infringement contact is deleted)