The first time I saw Wild Vegetables was in my mother-in-law's garden. The garden is very big, with only a few scattered plants growing around one big tree after another.
My mother-in-law said that wild leek is a kind of wild plant and can be eaten. It is not only a medicinal plant, but also an edible plant and spice. At first I thought it was wild daffodils.
But its shape is not like leek, but more like lily of the valley and Arisaema arisaematis. However, although these plants are toxic, it is not difficult to identify and distinguish them. You can smell the unique fragrance of wild leek with your nose, but the leaves of several other similar plants don't have this smell.
Young leaves that just came out in spring taste the best. My mother-in-law picked it for the first time and cooked it for me. The fragrant smell filled the whole house.
Occasionally, my mother-in-law will invite me to her house to make beef rolls cooked in red wine, which is delicious with mashed potatoes. I still have this traditional and classic recipe.
Cream leek soup is a dish during Easter, especially loved by vegetarians.
I also summed up this way of doing things, which is simple and is a healing soup in spring. Seasonings and practices are as follows:
120g fresh wild vegetables, 150g onion, 250g powdery potato, peeled and cut in half, 30g butter 1000g water. 150-200g light cream, 4 teaspoons vegetable soup. A little black pepper is ground, and a proper amount of nutmeg is ground.
Practice: cut onion into small rings, stir-fry onion with butter, sprinkle with flour, stir-fry slightly, pour in vegetable soup, cook for about 5 minutes, and stir constantly.
Wash the wild vegetables, take out a part and chop them. Add 200 ml of cream to the soup and stir it into a paste with wild vegetable strips. Season with salt and pepper.
Heat butter in a pan and stir 50 grams of cream until it hardens. Put it in a plate and sprinkle with some chopped wild vegetables. Serve.
If the leaves are bitter and firewood after flowering, people will not eat them any more.
I often go hiking in the forest with my family or friends, wear comfortable sports shoes, prepare a bag with wild vegetables and carry a pair of scissors with me.
Lush, verdant young leaves emerge from a thick layer of dead leaves under the shade, and you can smell the familiar smell when you lean down.
We will carefully pick wild vegetables and cut them from the stems with scissors, so as not to destroy the roots of plants and germinate and grow again in the past year.
Each picking should not exceed the specified weight, because many wild plants and green leafy vegetables can not be picked at will, so as not to destroy the laws of nature.
There is also a little legend about wild leeks: wild leeks generally grow in big forests, which is translated into Chinese according to German as "bear onions". It is said that there are bears in the big forest. When the bear wakes up from his winter sleep, food is exhausted everywhere in early spring, and the first bite is wild leek to clean his stomach all winter.
The leaves of wild vegetables are green and delicious, and bears will have an appetite when they see them. It tastes good and heavy, and it is not only good food for bears.
After professional research, it is confirmed that this wild vegetable is really suitable for gastrointestinal peristalsis, laxative, detoxification, constipation improvement, and it is said that it also has the function of lowering blood ya and so on.
Every season, wild vegetables will also appear in major supermarkets, but the number is very small. They are packaged in small boxes and sold, usually for seasoning or eating vegetables.
It can be eaten raw as seasoning, fresh and smooth, full of moisture, and has a particularly rich fragrance, but it tastes fresh and refreshing.
Every year when wild leek flowers are in full bloom, the mountains and plains in the forest are all white, and the breeze blows, and the unique fragrance of leek floats away. When sunlight hits the white flowers through the leaves, it will reflect dazzling silver light, which is a spectacular sight in the dark green forest.
Wild leeks will lie quietly in the deep soil, rest and prepare for next year's performance. They thrive year after year without sowing, fertilizing and watering. It is a pure natural green food.
You can see people collecting wild leeks in the forest or on the mountain road, holding baskets, cloth bags or plastic bags in their hands, but I will start thinking about "recipes" while picking them.
In the past, friends often basked in their circle of friends, such as scrambled eggs with wild leeks, braised tofu with wild leeks, boxes of wild leeks, fried dried beans with oyster sauce, and jiaozi with wild leeks.
Put pure natural and pollution-free wild vegetables on the dining table at home and become a delicious home-cooked dish to share with family or close friends.
Spring has come quietly. Do you feel the smell of spring?
The theme of the 22nd annual class of Qifanqi Business School punches in and feels the spring. The number of words in article 32 is 1486, which is 6 1558 in total.