The occasion of the year lies in the spring, March spring warm blossoms, the beauty of spring, in addition to the beautiful scenery of a hundred flowers blooming everywhere, thousands of purple and red scenery, there are many wild vegetables gifted by nature to human beings, also awakened by spring, drilled out of the ground one after another, both tender and delicious and nutritious, becoming the yearning of the people in the city, when going out to enjoy the flowers, it is inevitable to pick some back to taste fresh, these are only unique to spring delicacies, missed to wait for a year.
However, some people in the city are not familiar with wild vegetables, it is inevitable that they will be picked wrongly, and some will always confuse wormwood with artemisia annua, especially like mushrooms, there are many after the spring rain, but thousands of parties must be carefully identified, and those who do not know cannot be picked, otherwise there is a risk of poisoning. Wild vegetables are delicious, but don't make a mistake when you go out to pick them. Below, Shinoya shares with you the characteristics of the 10 common wild vegetables, as well as simple methods, let us live up to the spring light and enjoy these rare game games.
<h1 class="pgc-h-arrow-right" >, Green Grass</h1>
Qingming grass, scientifically known as rat koji grass, is an annual herb with a low plant, with a height of 15 to 35 cm. The whole plant is grayish white light green, with small yellow flowers at the top, stemless leaves, linear lanceolate, and a thin layer of small white fluff on both sides of the leaves. Qingming grass mainly eats fresh leaf stems, leaves and unopened flower buds. Qingming grass steamed green dough steamed fragrant and smooth, fried into sweet and soft glutinous, are unique in spring. In the spring, green dough made of Green Ming Grass is quite popular in Jiangsu and Zhejiang.
Youth League
【Ingredients and ingredients】: Green grass, glutinous rice flour, sticky rice flour, cheng noodles, sugar, red bean paste, baking soda
1, Qingming grass clean, control the dry water, add water to the pot to boil, baking soda stir evenly, and then put in the Qingming grass to blanch until it completely becomes a dark color, and then fish out the Qingming grass over the cold water;
2, the boiled Qingming grass cut into small pieces, and then put into the blender to break, glutinous rice flour, cheng noodles and sticky rice flour mixed together, without adding water, the crushed Qingming grass together with the juice into the glutinous rice flour, stirred into a flocculent;
3: When just kneading into a dough, add a few points of cooking oil, continue to knead into a smooth dough, put it in the basin and cover it with plastic wrap, wake up for 20 minutes, roll the dough into long strips, cut into small agents of uniform size, and roll out into a round shape.
4, roll the red bean paste into a small round ball as the filling, put the filling into the middle of the dough, wrap it up like a lantern, and then close the mouth and rub it evenly, the excess Qingming grass is dipped in oil, pad on the grate into the pot with water, and then put the green dough on the fresh Qingming grass and steam for 15 minutes.
<h1 class= "pgc-h-arrow-right" > ii. Knotweed</h1>
Knotweed is commonly known in the countryside as a sour tube pole, and was eaten as a fruit in the past in the era of material scarcity. Knotweed likes to grow near the damp and watery, mainly eat the newly grown young stems and young leaves, the skin surface has purple-red patches, the thick young stems have a thick thumb, the middle is hollow barrel, the water is rich, the taste is mainly sour, slightly sweet, so most of the time it is made of sugar to make pickles to eat, sweet and sour and delicious flavor is unique.
Knotweed pickles
【Ingredients and ingredients】: knotweed, sugar, paprika, salt
1, pick the tender knotweed, wash and control the dry water, cut into medium and long sections, pour water into the pot, boil over high heat, put in the chopped knotweed and blanch it, fish it out, cool and dry the surface water;
2, cool and dry knotweed into the basin, add sugar, paprika, salt seasoning, gently rub, dissolve the seasoning into it, rub without too much force, because the blanched knotweed is very delicate and easy to break;
3, pickle for 30 minutes, and then evenly spread on the dustpan, placed in a sunny place to dry for 2 days can be eaten directly, both as a dish, can also be eaten as a leisure snack.
<h1 class= "pgc-h-arrow-right" > three, cabbage</h1>
Cabbage is a cruciferous annual or biennial herb, because of its white small flowers, the north is also called white cauliflower, the cabbage has just grown out, not yet pumped when the flower spike is the most tender, this time period is relatively short, generally only half a month, wait until the time of flowering, it is old, chewing can not move. It is one of the most popular wild vegetables. The main way to eat it is cold mixing and dumpling filling.
Cabbage dumplings
【Ingredients and ingredients】: Cabbage, pork belly, dumpling skin, salt, sugar, soy sauce, sesame oil, chives, chicken essence, shiitake mushrooms, ginger
1, pork belly washed, remove the fascia into fine particles into a bowl, chives washed and cut finely, ginger washed and chopped, the green onion and ginger minced into the appropriate amount of water soaked for 2 hours, shiitake mushrooms soaked in water until soft, and then cut into fine particles;
2, pick out the weeds, wash it, put water into the pot and boil it, then pour in the washed cabbage and blanch the water, fish out the control water, cut into small pieces;
3, add shiitake mushrooms, salt, soy sauce, sesame oil, chicken essence, shiitake mushrooms, sugar, stir well in one direction, then add cabbage to stir evenly, and then add the appropriate amount of onion and ginger soaked water, while adding while stirring in one direction;
4, the dryness of the cabbage filling is just enough to insert the chopsticks without pouring, put the filling into the center of the dumpling skin, and then close the edge of the dumpling skin, pinch out the lace, so that the cabbage dumplings will be completed.
< h1 class = "pgc-h-arrow-right" > iv, Artemisia annua</h1>
Artemisia annua is an annual herb of the family Asteraceae with a special aroma. The newly grown artemisia is very short, less than 10 centimeters tall, and almost sticks to the ground. The leaf surface is green , with a slightly white tinged fuzz on the back of the leaf , preferring to grow in low hills and fields , and often grows in patches. Artemisia annua is similar to Qingming grass, or steamed or fried, Hunan side likes to fry and eat, the outside is crispy and the inside is soft and sticky without sticking to the teeth.
Artemisia annua
【Ingredients and ingredients】Artemisia annua, glutinous rice flour, baking soda, sugar
1, the impurities in the artemisia annua are picked out, cleaned, boiled with water in the pot, put in baking soda, and then put in the artemisia annua blanched in the water, and then fished out;
2: Mash artemisia annua with a knife, or crush it with a blender, then add it to glutinous rice flour to stir well, add sugar, knead it into a smooth dough, cover with plastic wrap and wake up for 20 minutes;
3, the wake up dough rolled into long strips, and then picked into a small agent, kneaded into a small ballet, flattened into a round cake, hot pan under the oil, oil to 60% hot into the artemisia annua cake low heat slow frying, fry until both sides of the golden brown, slightly cold after the entrance, there is a good smell of pleasant aroma.
<h1 class="pgc-h-arrow-right" > five, goji berry head</h1>
Goji berries are perennial, multi-branched shrubs of the Solanaceae family, and the head of the goji berries refers to the tender tip of the wolfberry tree in spring, with smaller leaves, and the wolfberry grows mostly in alkaline soils and sandy loam soils. In the south, wild goji berries are rare, and the head of goji berries grows faster, and it will age in just over 10 days, so it is very precious. The way to eat goji berries is diverse, frying, boiling, and opening soups are suitable, and the fragrance has the faint sweetness of goji berries.
Scrambled eggs with goji berries head
【Ingredients and ingredients】: goji berry head, egg, garlic cloves, chives, cooking wine, soy sauce, salt
1, goji berry head washed, cut into small pieces, garlic cloves with a knife pat flat, remove the shell and then chopped, eggs into a bowl, add cooking wine, stir evenly in a clockwise direction;
2, heat the pot to add oil, oil to 60% heat, add egg liquid, stir-fry on high heat, after molding, use the spatula to crush it and put it out for later;
3, heat the pot with oil, oil to 60% hot, add garlic to stir-fry, then add goji berry head to fry until half cooked, add egg crushed and stir-fried, after the goji berry head is cooked, then add soy sauce, salt and mix well.
<h1 class= "pgc-h-arrow-right" > six, plantain</h1>
Plantain, also known as toad grass, is an annual or biennial herb, the plant type is very short, almost close to the ground growth, the leaves are oval or oval lanceolate, like to grow in grassland, river beach, meadow, field and other places, the soil requirements are not high, there is a role in clearing heat and bright purposes, often used in traditional Chinese medicine. Plantain is mainly eaten cold and mixed, which is fragrant and refreshing, and can also be scrambled eggs and stir-fried.
Cold mix plantain
【Ingredients and ingredients】: plantain, garlic cloves, ginger, chives, soy sauce, soy sauce, sesame oil, balsamic vinegar, chicken essence, salt, red pepper, cooked white sesame seeds
1, plantain to remove the old roots, break open into pieces, wash clean, add water to the pot, boil the water and put into the plantain to blanch the water, and then fish out the control of dry water, put into the bowl;
2. Prepare the sauce. Garlic cloves flattened and peeled and chopped into minces, ginger washed and peeled and chopped, red pepper washed and cut into rings, chives washed and cut finely, hot pot oil, oil to 50% heat, add ginger garlic and red pepper to fry, then add soy sauce, dark soy sauce, sesame oil, balsamic vinegar, green onion white mix well into the sauce, turn off the heat;
3: Drizzle on the blanched plantain while hot, add a little salt and green onion and mix evenly, and finally sprinkle with cooked white sesame seeds.
<h1 class="pgc-h-arrow-right" > seven, spring shoots</h1>
Everyone knows that spring shoots are different from winter shoots, spring shoots are actually young bamboo that has just come out of the ground, and a spring shoot grows up to be a bamboo. The winter shoots are grown next to the bamboo roots, because they grow in the ground, it is difficult to be found, the size of a sweet potato, even if it is not dug out, it will not become bamboo, but naturally depleted. Spring shoots are generally paired with meat dishes with heavy fat, such as pork belly, bacon, etc., which are oily but not greasy and mellow.
Stir-fried bacon with spring shoots
【Ingredients and ingredients】Spring shoots, bacon, soy sauce, red pepper, tempeh
1: Rinse the bacon with warm water, put it in a pot and add water, cook on high heat for 10 minutes, remove excess saltiness, and then cut into thin slices, wash and cut the red pepper into rings;
2, spring shoots peel off the skin, wash and cut thin slices, put into boiling water, and add a little ingredients, blanch for 2 minutes and then fish out, control the dry water;
3, heat the pan under the oil, the oil to 60% hot add red pepper stir-fry, then add bacon, turn on high heat and stir-fry, until the bacon is fried until the oil comes out, put in the cut bamboo shoot slices, continue to stir-fry on high heat;
4: Add tempeh, stir-fry for a while and then add a little water, turn to medium heat and simmer for a while, cook until the bamboo shoots are fully flavored, add soy sauce and mix well. This dish of stir-fried bacon with spring shoots is a typical Hunan specialty, very appetizing.
<h1 class= "pgc-h-arrow-right" > eight, quinoa</h1>
Artemisia quinoa belongs to the Asteraceae family of perennial herbs, also known as Artemisia annua, water wormwood, water artemisia and so on. There are two kinds of green stems and red stems, which generally like to grow on wet lakes, or on hillsides, next to fields and other places. Artemisia quinoa has a special fragrance, especially wild, and the aroma is more intense. Eat only the tender stems, not the leaves. Generally used to stir-fry meat to eat, fried pork belly and bacon are good to match, in addition, can also be cold or pickled to eat.
Stir-fried bacon with quinoa
【Ingredients and ingredients】Artemisia quinoa, bacon, soy sauce, red pepper, salt
1. Remove all the leaves of Quinoa, cut off the old and hard parts below, rinse well, and cut into small pieces of about 3 cm;
2: Soak the bacon in warm water for 15 minutes, then brush it clean with a brush, add water to the pot, put in the bacon, turn the heat to cook for 10 minutes, remove the excess salty taste, then cut the bacon into thin slices, wash and cut the red pepper into strips;
3: Heat the oil in a hot pan, heat the oil to 60%, add the red pepper and stir-fry, then add the bacon, turn on high heat and stir-fry, until the bacon is fried until the oil comes out, add a little water and simmer for 2 minutes;
4, when the juice is about to be harvested, then add quinoa on high heat and stir-fry, fry until the quinoa is broken, add soy sauce and salt, stir-fry evenly to get out of the pot and plate, the taste is refreshing and mellow, very delicious.
<h1 class="pgc-h-arrow-right" > nine, houttuynia cordata</h1>
Houttuynia cordata is named because of its fishy smell, and its scientific name is folded ear root, also known as bracken. It is a perennial herb with green leaves that are somewhat similar in shape to sweet potato leaves, with yellow-white or white underground rhizomes, small white trumpet flowers, prefer a moist environment, and are commonly found near pond gutters. Houttuynia cordata mainly eats young leaves and subterranean rhizomes. The common way to eat it is cold mixing, but there are many ways to eat houttuynia cordata in Guizhou, Zhejiang, Sichuan and other places. In particular, Sichuan uses houttuynia cordata in hot pots, which has become a major local feature.
Cold-mixed houttuynia cordata
【Ingredients and ingredients】Houttuynia cordata root, carrot, lettuce, red pepper, salt, sugar, soy sauce, ginger and garlic, mountain pepper oil, balsamic vinegar
1, carrots, lettuce washed and cut into strips, pour water into the pot and boil, carrots and lettuce into boiling water for 1 minute, fish out the control of dry water;
2. Remove the old stems, rotten stems and whiskers, cut into small pieces, wash them in boiling water for about 30 seconds;
3: Mix the houttuynia cordata, carrots and lettuce together, add salt and marinate for 15 minutes, then add ginger and garlic, soy sauce, soy sauce, sesame oil, chopped pepper, sugar, balsamic vinegar, mountain pepper oil seasoning, stir well with chopsticks.
<h1 class = "pgc-h-arrow-right" >0, cress</h1>
Cress is a perennial herb of the umbelliferous family, which is somewhat similar in appearance to celery, but also lighter in color than celery, slender in stature, and has more pointed leaves than celery leaves. Cress likes water, most of them grow in shallow swamps and river banks, but there are also a few grow in dry soil, growing on dry soil is relatively firm, relatively thick, and the stem is often dark red, which is the main distinguishing feature that distinguishes between growing in water or dry soil. Cress has a special aroma, with a stronger aroma of red stems grown in dryland. Cress is mainly based on edible stems, stir-fried, fried meat, fried dried incense are very good, especially roasted eel is very delicious, fragrant.
Cress roasted eel
【Ingredients and ingredients】Cress, cut eel, lettuce, red pepper, salt, soy sauce, perilla leaves, ginger, cooking wine
1, remove the leaves of cress, cut off the old stem part below, wash and cut into small pieces, cut open in case of thick stems, peel and wash the lettuce, cut into silk, wash the red pepper and cut the stem circle, wash the perilla leaves to control dry water, wash and cut the ginger into fine wires;
2, add a little salt to the eel to catch it, then rinse with water, control the dry water, heat the oil under the pot, put the ginger and red pepper into the oil to 60% hot and fry fragrantly, then add the eel and stir-fry;
3: Stir-fry until the eel is half cooked and stir-fried in cooking wine, then add cress, lettuce and perilla leaves, continue to stir-fry on high heat, then add a little water, cover the pot and simmer for a while;
4, until the cress is cooked thoroughly, add raw soy sauce to tone, and finally add salt and mix well, a fresh and delicious cress roasted eel to complete.
Hello everyone! I am Shinoya Cuisine, a culinary enthusiast, passing on the food warmth of three meals a day, discussing the topic of food together, and letting delicious and healthy accompany your life. Welcome to follow, like, forward, favorite, comment, thank you for reading!