When I used to be at home, I saw the elders cooking, really casual, sometimes when cooking, I would go directly to the front and back of the house, pick a handful of grass, clean it, put it directly into the dishes, and immediately feel the special fragrance, and then slowly learned that these are not wild vegetables, but pure natural spices, because the growth ability is relatively strong, therefore, it can grow without deliberately planting.
Which of these spices are more popular? The 4 most popular natural spices, perilla ranked 2nd and lemongrass ranked 3rd, do you like them? Next, let's take a look at these neglected weeds, which are actually spices, add a little to cook, and they will immediately double the taste.
Type 4: Lemon knotweed
Most friends have seen it, but they don't necessarily know it, and this is a perfect match for cooking fish to remove the fish. In fact, the ancients knew how to eat and described it a lot. "Where is the boat and drum? The white gull is under the red knotweed every year", "envy him for a pair, the mandarin duck flies away, and the residual dream is deep", "the autumn color is unattended, half of the reed flower and half of the knotweed".
Aromatic knotweed belongs to the genus Polygonum plants, it is divided into red knotweed, water knotweed and indigo, etc., each has its special role, knotweed is used to extract the blue dye "indigo", water knotweed is born in wetlands or shallow water puddles, the plant is short and thin, widely distributed in the northern temperate zone, has a spicy taste, Japan and parts of the northeast of the mainland are used as spicy vegetables.
If you go to the southwest of Yunnan, you will find that in the bazaar, there is this spice, touch it to reveal a strong taste, heavier than the northern coriander, fragrant knotweed is also called Vietnamese coriander, or Vietnamese mint, widely used in the cooking of Southeast Asian countries.
How to eat: The stems and leaves can be mixed with beef, chicken, or vegetables to make salads, or to make spring rolls, or used in stewed soups.
Type 3: Citronella
Citronella folk people also call it lemongrass, lemongrass, this is also in the countryside, very common spices, its color is different green, with a refreshing lemon fragrance, but also because of the lemon aroma, so it is called lemongrass.
This spice, I first met in Yunnan, when the locals grilled fish to eat, this is indispensable, can effectively remove the fishy smell on the fish, and according to the "Guangdong Traditional Chinese Medicine" record lemongrass: "dispel wind and reduce swelling." It is mainly used to treat dizziness, wind, crane knee disease, and relieve heartache. "It shows that it also has medicinal properties.
When cooking, we can have a little citronella, which has a good antibacterial effect, and it also contains a lot of vitamin C, which can play a role in whitening.
How to eat: Grilled fish, Hainanese chicken rice, Thai tom yum soup, etc.
Type 2: Perilla
In the countryside, many people think that it is a weed, and even used to feed pigs, after all, this is too common, and in the countryside there are many in front of the house and behind the house, its growth ability is extremely strong, and it can grow into a large area without deliberately planting.
In fact, perilla is also a medicinal and edible ingredient, Li Shizhen once said: "Or salt and plum brine are very fragrant, and summer months are used as cooked soup to drink." The meaning of this sentence is that perilla can not only be used to stir-fry vegetables and make soups, but also to be used in medicine.
When we usually make fish and shrimp, or make melons and fruits, in fact, we can come to a little perilla to increase its fragrance, its unique aromatic flavor, can stimulate a taste bud to the greatest extent, in addition to perilla can also play a role in detoxification, in Japan and South Korea, when eating seafood, this is also an essential spice.
How to eat: boil soup, boil seafood, make tea, etc.
First: mint
This is also a natural spice, its growth is relatively different from several others, prefer a humid and watery place, such a place, mint generally grows better, in the southwest region, mint is a popular vegetable, a few dollars a catty.
When you eat beef rice noodles in the morning, you will add some, and when you roast beef, or make beef-related dishes, you will also put mint together, and then take it to eat, it has a strong aroma with a hint of bitterness, but after eating, it will be particularly cool.
It can play a role in reducing fire, especially in summer, we can not only use it for stir-frying, but also make mint tea, which has a refreshing effect.
How to eat: Brew mint tea, stir-fried beef, stewed beef, boiled soup, cold dressing, etc.
These four most common spices in the countryside, friends, how many have you eaten? In the southwest, these are very common, and the price is also very affordable, in the summer people have no appetite, put a little when cooking, immediately make people appetite.