In March, spring is in full bloom, and it is also the season when all kinds of vegetables and wild vegetables are on the market. It is said that leeks are "the freshest in spring", that is because many people do not know that there is another dish that looks very similar to leeks, that is, buckwheat, which is more fragrant than leeks. In addition to buckwheat, March's bracken is also a seasonal wild vegetable and is one of the most popular vegetables of the season. Therefore, the buckwheat and bracken in spring in March are regarded as "March fresh" by everyone, and I never let go of these two dishes, and I eat super rice with a simple stir-fry with chili peppers.
Although the popularity of buckwheat is far less than that of leeks, the nutritional value is also not to be underestimated. Buckwheat, also known as deer hoof grass, is a medicinal and food homologous vegetable, which is more common in Yunnan, Sichuan, Guizhou, Fujian and northern Fujian. Studies have found that the extract contained in buckwheat has a better antihypertensive effect than aloe vera, and also has a relieving effect on bleeding after injury, so buckwheat is called "antihypertensive vegetable". Every year around the Qingming Festival, buckwheat vegetables are lively on the market, and in March after entering the spring, buckwheat is all the first wave of stubble, eating the most tender and nutritious, preferring not to eat meat to taste.
Bracken has always been a particularly topical wild vegetable because bracken is recognized as "carcinogenic". In fact, it is so frightening to everyone. Normally, bracken does not necessarily lead to cancer after consumption, even if bracken contains protoferns, which are carcinogenic, but it can be soluble in water. Therefore, our local bracken for many years before eating bracken is boiled in boiling water and then soaked in water, so that we can avoid the harm of protoferns, carcinogens to the human body, and after ripening and then soaking water can effectively remove the bitter taste in bracken, not long-term consumption or excessive consumption of bracken is not harmful to the human body, we can rest assured. Next, I will share with you a hometown specialty: buckwheat stir-fried bracken. In March, this dish is particularly popular in our local area, and families or restaurants like to eat this underserved dish.
Ingredients: a bundle of bracken, 200g buckwheat, a small piece of ginger, two spicy millets, a spoonful of white mash, salt to taste, half a spoon of chicken essence, half a spoon of white vinegar, a spoonful of light soy sauce, half a spoon of dark soy sauce
step1: The bracken chooses the older part of the root, and the bracken flower cannot be eaten. When buying bracken, you should pick a darker color, you can't buy a turquoise one, and the bracken is very bitter.
step2: Bracken scrubbed in salt water, especially the "fluff" on the skin of the bracken. Fold the bracken into segments, pour it into a pot of boiling water and cook it, you can put a little white vinegar to cook, but the bracken should not be boiled too softly, and it can be cooked until it can be easily kneaded with your fingers.
step3: Soak the bracken in cold water for more than 3 hours, if time permits, you can soak it overnight before eating it every other day. After cooking and soaking in water, bracken can be eaten with confidence, because the protofern contained in bracken has been well removed.
step4: Ginger is washed and sliced, millet spicy hob cut open. After washing the buckwheat, the stem and buckwheat leaves are cut into separate segments.
step5: Pour oil in a hot pan, then heat the oil, pour the ginger, millet spicy, buckwheat stems into the pot and stir-fry over high heat, stir-fry the spicy flavor and buckwheat flavor.
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step6: After the stem of buckwheat is broken, drain the bracken and put it into a pot and stir-fry over high heat.
step7: Add salt, chicken essence, soy sauce, soy sauce to the pot, and then scoop a spoonful of white mash or red mash, continue to stir-fry over high heat.
step8: After sautéing until the buckwheat and bracken are all flavored, sprinkle the buckwheat leaves into the pot and stir-fry over high heat until they are broken.
The spicy buckwheat stir-fried bracken is ready, and it looks like it is full of appetite and can't help but want to eat rice. These two dishes are "March fresh", fresh and nutritious in the spring stubble, it is better not to eat meat to taste!
【Curator Fragments】:
In order to understand as much as possible the "protofern glycosides" contained in bracken, be sure to wash the bracken and cook it completely in boiling water, and then soak it in water. However, bracken contains protoferns after all, so everyone must remember not to eat a lot or long-term, but no one will eat bracken for a long time, right?
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