Early spring, all kinds of wild vegetables scramble to market, many wild vegetables not only have good medicinal value, there is a natural specific fragrance. When I was a child in my hometown in Jiangxi Province, every early spring, the mountain, the ground is all over the wild garlic. When herding cattle, playing pigweed (home to raise pigs, outside to find pigs can eat wild vegetables called pigweed) by the way to dig some, a moment to dig to a column. Wild garlic scrambled eggs, wild garlic fried rice, the aroma of that still lingers in my memory. When I was a child, I often ate wild vegetables such as wild garlic, amaranth, lichen, cauliflower, wild mushrooms, hibiscus flowers, hibiscus flowers, and so on. These have become memories, become the heart of the good memories.

Later, came to Jiangsu, know the caper, whenever and Mr. back to his hometown in the Spring Festival and Qingming, must do one thing is to dig caper and wild rice grass (called three sprouts or three-leafed vegetable), caper used to wrap the wontons, rice grass stir-fry, especially delicious.

Came to Jiangsu, also recognized the chrysanthemum brain, know chrysanthemum brain is a dish, initially chrysanthemum brain can be eaten in the vegetable market to see people selling, and later found that this thing can be found everywhere, after the beginning of spring, the chrysanthemum brain growth is particularly fast, if a trip to the spring rains, the chrysanthemum brain new shoots will be dabbing to the outside.

The chrysanthemum brain belongs to the Asteraceae family, in addition to containing protein, fat, fiber and vitamins and other nutrients, but also contains flavonoids and volatile oils, with a special aromatic flavor, eaten cool and refreshing. Can be fried, cold or boiled soup. Its stem and leaves are bitter, pungent and cool, and in summer it is effective in clearing heat and cooling blood, regulating the stomach and lowering blood pressure. Spring pick its young seedlings to do dishes. Generally more common practice is chrysanthemum brain egg soup, this soup is a good summer heat prevention and fire. Chrysanthemum brain is not only rich in nutrients, but also has the effect of clearing heat and detoxification, clearing the liver and eyes, adjusting the stomach and lowering blood pressure.

Chrysanthemum brain and egg soup is my family's favorite. When you want to eat the roadside pick some chrysanthemum brain new leaves cleaned, ready to open two eggs stirred, the water boiled into the chrysanthemum brain, pour the eggs, add a little salt and sesame oil, and again after the boil immediately turn off the fire, do not burn too long, otherwise the soup becomes black.

A bowl of fragrant and delicious chrysanthemum brain soup is ready.

Chrysanthemum brain egg soup is a dish that Jiangsu people often eat in the spring.

If you haven't eaten it before, you may want to pick chrysanthemum brain and taste it at home.

Glenn

2020.03.11