Both mother and father are fidgeting. After retirement, they tried many forms of entertainment, such as badminton, shuttlecock kicking, Tai Ji Chuan, Tai Chi sword and chorus ... But their favorite is "pulling wild vegetables". Once, after climbing a mountain with my old colleagues, I came into the house with a big bag of mugwort leaves, full of pride, pointing to where this pile was dug and where that pile was gouged out. Pour it out of the cloth pocket and spread a green room all over the floor, mixed with bulging plastic bags. When I opened it, it was a mass of brown and gray broken vegetables. Hehe, my lovely mom and dad! Mom and dad with muddy feet and hands!
Unlike Jiangnan, we can't see many kinds of wild vegetables. A few days ago, I searched the Internet for "Wild Cookbook" written by Wang Pan, a famous Ming Sanqu. Wang Pan's West Building is an extraordinary painter. There are 52 kinds of wild vegetables in "Wild Vegetables Collection", both up and down. I don't know most of the 52 species, only a few, namely, white drum nail (dandelion), wormwood, wolfberry head, shepherd's purse, purslane, gray strip, a girl without sorrow, and broom seedlings.
? Since we are talking about eating, we should talk about eating. Next, I will focus on how to eat my wild vegetables.
Steamed garlic in cage:
But many wild vegetables can be cooked in this way, and a bowl of rotten garlic juice is mixed and eaten, which has a unique flavor. The first choice for steaming in my family is chrysanthemum and broom seedlings. If you can't find Artemisia selengensis and broom seedlings in season, it will be difficult to fight the roundworm in your stomach. Mom will cut celery leaves or sliced potatoes into strips and steam them in a cage. It tastes good. Talk is better than nothing!
? Pick up the collected Artemisia ordosica or broom seedlings, wash them, air them until they are half dry, take flour, sprinkle it on them and mix well, and add some salt to taste. According to my mother's practice, it is necessary to sprinkle some mixed noodles. My mother said that the entrance can be "scattered" like this, which is far better than just "sticking" the white flour. Because, because of a little water, flour will be wrapped like armor outside Artemisia ordosica or broom seedlings, and it will be served in a steamer for 20 minutes. Mixing rotten garlic juice is my dad's specialty. In fact, apart from vinegar and general seasonings, only sesame oil can rot, and it is the best. how much is it? It is estimated that no one can know; Hehe, as long as there is a bowl of delicious rotten garlic juice, this bowl of rotten garlic juice is perfect for eating steamed vegetables.
If an unfinished steamed dish is steamed again, the outer layer of the steamed dish is more likely to be "smoked" by water vapor, so a second interpretation of this steamed dish in my family is born, fried! Using the same garlic. The difference is that garlic is used this time. Add dried Chili peppers to extract its spicy taste, and dice the meat, preferably a little fatter. Don't be too angry. It takes time to "force" the fat diced oil out. This is also a recipe for frying vegetarian dishes with meat oil. Then pour the remaining steamed vegetables into the pot, stir-fry them up and down with a spatula, and the garlic bursts.
"You come to you, you please, spacious inside ..."
"Eat, and you? ……"
"Look, this is my wild vegetable steamed with garlic."