Quma cuisine often grows in spring and generally grows in the field. Spring has just arrived, the grass has just sprouted, and when the willow branches have just sprouted, Quma Cai has begun to grow. At this time, many uncles and aunts will dig Quma vegetables in the field.
I remember when I was a child, my mother led us to dig Qu Ma Cai in the field. Qu Ma Cai tastes bitter and can be washed and dipped in sauce. Another way is to use it as dumpling stuffing, and it is also delicious to wrap jiaozi with Quma dishes.
Qu Ma Cai also has the effect of clearing away heat and toxic materials. Nowadays, many people dig Qu Ma Cai in the countryside. When sold in the city, it was quickly robbed, because Quma is a kind of natural and nutritious wild vegetable.
There is also a wild vegetable called grasshopper, which generally grows vigorously in summer. Scald the grasshopper with boiling water before eating it. It can be directly fried and eaten, or it can be used as dumpling stuffing. This wild vegetable is also delicious.