<h1 class= "pgc-h-center-line" > weekends, dig wild vegetables! </h1>
With so many wild vegetables, which one do you like to dig up the most?
Some of you may not have eaten it, dig up the wild vegetable list!
Fifteenth place: grass, stick
Pucao, proper name: water candle, is a wild vegetable widely grown in China, its false stem white tender part (i.e. pu cai) and the underground creeping stem tip of the young part (i.e. grass buds) can be edible, refreshing and delicious taste; old and cooked creeping stems and short shrunken stems can be cooked or fed; male pollen is commonly known as "pu huang". It is an important raw material for papermaking and artificial cotton, and can also be used to weave daily necessities such as mats and cushions.
Fourteenth place: Motherwort
Motherwort is a plant of the family Lipaceae, motherwort, that flowers in summer. Its dried aboveground part is a commonly used traditional Chinese medicine, which is produced in most parts of China, and is used for raw or boiling paste. Annual or biennial herbs are distributed in most parts of the country, growing in mountain wilderness, fields, meadows and so on.
13th Place: Pig's Ear Tree, Old Sweed (Plantain)
How to eat plantain
Cold mix plantain Ingredients: plantain seedlings, young shoots, various condiments.
Method: Wash, blanch, dry and chop the plantain, put the plantain in a bowl and add an appropriate amount of salt, monosodium glutamate, garlic paste, vinegar, sesame oil, pepper oil and other condiments.
Ingredients: plantain seedlings, young shoots, green onions, garlic slices, peppercorns.
Directions: Remove impurities from the plantain, wash, blanch and dry. Stir-fry peppercorns, green onions and garlic flakes in oil, add dried plantain and stir-fry quickly, stir-fry well. In addition, plantain can steam buns, boil dumplings, flapjacks, etc., and its filling is very tender; Or cook the plantain with the rice to make a porridge.
Red bamboo cane barley seed plantain sugar water
Ingredients: 3 red bamboo cane, 200g coix kernels, 1 plantain, 300g rock sugar, 3-4 pandan leaves.
Directions: Wash and clean the outer skin of the red bamboo cane, cut it in half and then use the back of the knife to cut it a few times into a large steel pot. Then pour the washed coix kernels in before pouring 2/3 of the amount of water. Boil the coix cane water on a pot and add the washed plantain to the same boil for 20 minutes. Pour rock sugar and pandan leaves together over low heat and cook for about 20 minutes.
12th Prize: Fallen Quinoa, Grey Cabbage (Fallen Quinoa)
Also known as gray cabbage, gray strips. Gray cabbage is green, delicious, tender and has a good taste.
11th Place: Lao Gong Jian (Chao Tian Wei Ling Cuisine)
【How to eat】
The edible part is the young stem and leaf of the rosaceae plant, and the young seedlings are picked from April to June, blanched in boiling water for 1 to 2 minutes, soaked in water, removed the bitter taste, and fried. Between April and June or between August and October, ask to dig up the roots and mix raw food, cook it or grind noodles into the staple food. The local area is dominated by pastas.
10th Prize: Tsubasa (Sorrel Leaf Tateshina)
The collection time of sorrel leaf indigo is generally in spring and summer, and its edible parts are seedlings and young stems and leaves, and its young leaves are eaten directly in the fresh state or as vegetables.
Directions
(1) Sweet and acetate leaf indigo: 350 grams of sorrel leaf indigo seedlings, sugar, vinegar, monosodium glutamate, refined salt, sesame oil each appropriate amount. After picking and washing, blanching the sorrel leaf indigo, draining the water and cutting it into plates, mixing the above ingredients well. This dish is refreshing and refreshing, has a unique flavor, and has the function of dispelling wind and dampness.
(2) Sourdough leaf stir-fried meat shreds: 150 grams of sorrel leaves, 100 grams of pork, salt, monosodium glutamate, soy sauce, green onion, ginger minced appropriate amount. Blanch the soaked sorrel leaf indigo strips, heat the oil pot, add the cut pork shreds, fry until the water is dry, add soy sauce, green onion, ginger, and sauté until the meat is cooked; add cooking wine, fine salt and an appropriate amount of water to fry until flavorful; then add the sourdough leaf indigo strips, sauté into the flavor, point in the MSG, push out the pot and serve. This dish is not only soft and delicious, but also has the effect of tonifying qi, invigorating blood and relieving pain. ）
9th Place: Thorn Vegetable (Thistle)
Pick roots in autumn, remove stems and leaves, wash and fresh use or dry and cut sections; Harvest young whole plants in spring and summer, wash and use fresh. The newly sprouted wintering type in autumn is also tender and delicious.
The young stems and leaves of the thorny vegetables are edible, and after the young stems and leaves are cooked, the therapeutic effect is the best, so let's talk about the eating method of the thorny vegetables:
1. Garlic spiny vegetables
Ingredients: 500 grams of spiny vegetables, garlic paste, salt, monosodium glutamate, green onion, sesame oil.
Preparation: Wash the seedlings of the thorny vegetables, blanch them in a pot of boiling water, remove the squeezed water and cut into segments. Heat the oil pot, sauté the green onion, add the thorny vegetables, salt, msg, sauté until flavored, and then add the garlic paste and mix well.
2. Soybean thorn soup
Ingredients: 150 grams of soybeans, 150 grams of spiny vegetables, green onions, salt, monosodium glutamate, cooking oil.
Preparation: Wash the seedlings of thorn vegetables, blanch them thoroughly in a pot of boiling water, remove the bitter taste, squeeze out the water and cut into segments. Soybeans are soaked and ground into a pulp. Heat the oil pan, add the green onion and sauté until fragrant, add the thorny vegetables, add the salt and sauté until flavorful. Add soy milk to a boil, add MSG and bring it out of the pot.
3. Honey root soup with thorny vegetables
Ingredients: 100 grams of spiny vegetables, honey, raw lotus juice each appropriate amount.
Preparation: Wash and boil the soup with honey and raw lotus juice.
8th place: Alfalfa
Alfalfa is a legume alfalfa MedicagosativaL. Young stems and leaves.
Alfalfa eating, of course, fresh as the best, and the taste is also beautiful, because fresh alfalfa, all seasons, even in the cold season, there are also production, but due to the relationship between climate and land, sometimes the product is extremely tender, sometimes extremely old, patients may wish to often use this meal, can prevent bleeding. "Pickled broccoli" made of salt, with equal efficacy.
Pastries are the most common way to eat them
7th Place: Broom Seedlings (Ground Skin)
Broom vegetables can be mixed with cold mixing and filling per 100 grams of young stems and leaves
6th Prize: Bitter Bitter Hemp (Bitter Herb)
Cold mix bitter vegetables: raw materials: 500 grams of bitter vegetables, 10 grams of garlic puree.
Preparation method: the bitter vegetables are washed, blanched in a pot of boiling water, quickly fished out to wash away the bitter taste, squeezed dry water and chopped, put into the basin for use; Mix the minced garlic, salt, monosodium glutamate, sesame oil and vinegar in a small bowl and pour well over the bitter vegetables.
5th Prize: Chiho Valley, Ren Amaranth (Amaranth, Amaranth)
In addition to stir-frying, cold mixing, and making soups, amaranth is also often used to make fillings. For example, cold mixed amaranth, amaranth chicken shredded, amaranth dumplings and so on.
Fourth place: Dandelion
After blanching, you can eat raw, stir-fry or make soup, you can mix jellyfish skin, stir-fried shredded meat; you can also mix it with green tea, licorice, honey, etc., to make a cup of green tea that can clear heat, detoxify and reduce swelling.
3rd Place: Horse Squeezed Vegetables (Purslane)
2nd Prize: Black Cabbage (Cabbage)
The leaves are tender and fertile, with an enticing fragrance and delicacy. It is the best of wild vegetables. It can be consumed by the general population.
There are many ways to eat cabbage, such as stir-frying and making soup. People also often use cabbage as a filling for buns, spring rolls, dumplings, chaos, and tangyuan, which is also an "authentic medicinal herb".
The form of cabbage is generally divided into two types, flower leaves and round leaves, flowers and leaves are common. Flower-leaf cabbage is easily confused with young plants of solitary vegetables, crushed rice wattles, and yellow quail. Round-leaved cabbage is often easily confused with wild vegetables such as rat ear mustard. Solo dishes
Yellow quail seedlings
Rat ear mustard
Crushed rice leaves
Generally speaking, the cabbage on the hard ground is brown and green, and the tiles are tough. The cabbage in the grass is a single green or brownish green, large and tender, growing upwards, especially the round-leaved cabbage, slender and slender.
1st Prize: Kojima (Lettuce)
Nutritional composition
Make soups, dip raw food, stir-fry or make dumplings stuffed with buns, or process sauerkraut or make a summer drink. The taste is unique, bitter in the sweet, sweet in the fragrant.