Pick some tender leaves or winter buds of shepherd's purse in spring. After blanching, it can be cold mixed, dipped in sauce, made into soup and fried. Shepherd's purse jiaozi and wonton are indispensable delicacies on the spring table, and can also be made into delicious shepherd's purse porridge.
Portulaca oleracea L., also known as Equisetum, Equisetum and Polygonum Multiflori Radix, is generally reddish brown with thick leaves and looks like an inverted ellipse. It contains protein methionine, riboflavin, ascorbic acid and other nutrients. Because it contains a lot of acidic substances, it will feel a little sour to eat.
The medicinal functions of Ardisia Ardisia are clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant, which has a certain curative effect on diabetes. There are many ways to eat it, such as fried, cold and stuffed. Such as garlic mixed with ponytail, ponytail scrambled eggs, ponytail buns, ponytail porridge and so on.
Dandelion Dandelion, also known as the old woman, has antibacterial, repercussive, diuretic, heat-clearing and detoxicating effects, can stimulate the body's immune function, achieve the function of benefiting gallbladder and protecting liver, and can prevent and treat lung cancer, gastric cancer, esophageal cancer and various tumors.
Dandelion can be eaten raw, fried or made into soup, mixed with jellyfish skin and fried shredded pork; Can also be paired with green tea, licorice, honey and so on. Make a cup of dandelion green tea that can clear away heat, detoxify and reduce swelling.
Sonchus oleraceus, also known as Sonchus oleraceus, has yellow and white stems. The leaves are round and lanceolate, with green surface and gray-green back. Bitter vegetables are rich in potassium, calcium, magnesium, phosphorus, sodium, iron and other elements, which can clear away heat and reduce swelling, remove blood stasis and detoxify, cool blood and stop bleeding. Sophora alopecuroides has inhibitory effect on acute lymphoblastic leukemia and acute and chronic myeloid leukemia.
The tender leaves of bitter vegetables can be eaten, but they are slightly bitter when eaten raw. Boil with boiling water, and the bitterness can be removed. Bitter vegetables can be fried and made into soup, or they can be made into small tofu with some bean flour, or dipped in noodle sauce after scalding with boiling water. Or make sesame sauce mixed with bitter herbs, bitter herbs porridge and the like.
Pteridium aquilinum, also known as Pteridium aquilinum, bibcock and fist dish, can play the role of clearing heat and moistening intestines, reducing qi and resolving phlegm, and inducing diuresis to soothe the nerves. It is widely distributed in Chinese mainland and Southeast Asia. Because of its carcinogenic components, excessive consumption of cattle and sheep will lead to death, and human consumption will lead to an increase in the incidence of cancer.
Pteridium aquilinum tastes fresh and smooth, and is known as the "king of mountain vegetables". There are many ways to eat bracken, such as frying, burning, simmering and stewing. In modern recipes, the famous dishes cooked with bracken include bracken with wood beard, bracken with dried rice, bracken fried with meat, bracken with crispy skin and so on. These dishes are favored by diners because of their rosy color, soft texture and rich flavor.
Oenanthe javanica, also known as Oenanthe javanica, is a perennial herb, which grows in low-lying paddy fields and basically does not need pest control, and belongs to pure natural pollution-free green vegetables. Its tender stems and petioles are used as vegetables.
Oenanthe javanica is rich in vitamins and inorganic salts, among which the contents of calcium, phosphorus and iron are high, and it has the functions of cleaning human blood, lowering blood pressure and reducing blood fat.
Oenanthe javanica has a long growth period and can be harvested in autumn, winter and spring. It can be eaten cold, fried with other meat dishes, or cooked with dried seaweed, shredded pork with celery, mutton with celery, jiaozi and peanuts.
Osmunda japonica It is rich in trace elements such as protein, vitamins, potassium, calcium and phosphorus, and also contains rare ingredients such as steroids and tannins that promote peeling. It has anticancer, heat-clearing and weight-reducing effects, and has obvious inhibitory effects on influenza and Japanese encephalitis.
Picking thick and tender green leaves in spring, frying in boiling water, rubbing Osmunda japonica dry, or pickling is one of the main wild vegetable varieties exported from China.
Platycodon grandiflorum, also known as leafy vegetables and Buddhist monk's hat, can produce small blue flowers on its branches. We usually eat platycodon grandiflorum.
It has expectorant, antitussive, analgesic, antipyretic, sedative, hypoglycemic, anti-inflammatory, anti-ulcer, anti-tumor and antibacterial effects.
Spine bud Spine bud is a small deciduous tree, mainly distributed in Northeast China. Bark and roots can be used as medicine, with high medicinal value, exciting and strong effects on human body, and good curative effects on acute and chronic inflammation and various neurasthenia. Chinese medicine believes that Aralia elata has the functions of invigorating qi, calming nerves, benefiting essence and tonifying kidney.
The tender thorn buds can be used for cooking, soup making and pickling, with rich nutrition, delicious taste and unique flavor. Has the effects of invigorating qi, promoting blood circulation, inducing diuresis, relieving pain, and tonifying kidney. Regular consumption is beneficial to the treatment of rheumatic lumbago, diabetes, nephritis, gastrointestinal ulcer and traumatic injury. Folk medicine is used to treat diarrhea, dysentery and other diseases, which has the function of nourishing yin and moistening throat, and also has therapeutic effect on sore throat, dysentery and malnutrition.
Small-root garlic, also known as Allium macrostemon Bunge and small-root vegetable, has an irregular oval shape with yellow-white or yellowish-brown surface and a prominent bulb disk at the bottom. Its stems and leaves look like garlic, but they also taste like onions and garlic.
The main eating methods are bean curd mixed with small root garlic, tremella porridge with small root garlic and scrambled eggs with small root garlic.