There are many wild vegetables that can be picked in spring, among which shepherd's purse, Malantou, purslane, dandelion, bracken, Toona sinensis head and thin bamboo shoots are the most common. These wild vegetables are found all over the country and are easy to identify. They are a rare delicacy when camping outdoors. For outdoor food, a stove is essential for making a fire. For the types, advantages and disadvantages and experience of outdoor camping stoves, you can refer to the ultra-detailed strategy.
1, Pteridium aquilinum: mainly in bushes, groves and other places, but also in the field, widely distributed. Pteridium aquilinum must be tender, with buds one by one. Generally, poles are green or purple. If you grow a few leaves, you will be too old to chew.
After washing the bracken, you must rinse it with clear water and then rinse it with cold water, so as to remove the odor, and then you can salad or stir-fry the meat slices, which is very delicious.
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But although bracken is good, don't eat more.
2. Fine bamboo shoots: Unlike big bamboo shoots, fine bamboo shoots are very small, about the size of fingers. Choose bamboo shoots that are not very long and tender, then remove the old part at the bottom, peel off the broken bamboo shoots when they are fresh, peel them and cut them into small pieces, and blanch them quickly, so as to remove the astringency of bamboo shoots and keep them fresh as much as possible. Then you can stir-fry or simmer, which is very delicious. Traditional Jiangnan famous dishes can be cooked with fresh meat and fresh small bamboo shoots, which are better than big bamboo shoots. It takes a long time to pour fresh, so you can take it back and stew it slowly after camping.
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3. Toona sinensis head: Toona sinensis is a controversial ingredient. Some people say that it is rich in fragrance, and some people say that it smells pungent. There is no denying the position of Toona sinensis in the food industry. The most classic way is to fry Toona sinensis eggs. Chop the tender buds of Toona sinensis, mix them into the eggs, and fry them in a pot until golden brown. It's delicious. Tofu mixed with tofu is a classic appetizer in the north. Tofu blocks are mixed with chopped tofu in boiling water, which is rich in juice and makes people have an appetite. Toona sinensis can be sold for money now, and the market is only tens of kilograms, so it is estimated that it is a bit difficult to collect Toona sinensis from farmers.
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4. Dandelion: also called Veronica in the north, is a kind of edible or medicinal plant. The fields are everywhere, too, born on the ground. Look carefully when you dig, and don't make mistakes.
The easiest way to eat dandelion is cold. Wash dandelion, remove its roots, blanch it with water, then take it out of the pot and put it on a plate, and season it with mature vinegar. You can also add some seasonings such as sugar, sesame, Chili oil or garlic, but don't put too much. Eating cold dandelion can also help the body to detoxify better. Stir-fry dandelion, prepare some dandelion, cut some shredded pork, wash dandelion, cut off the roots, then put it in a large pot and blanch it with boiling water, take it out and put it aside, then stir-fry the shredded pork with cooking wine, salt and soy sauce, and then put it in the pot for a few times. This dish has the effects of clearing away heat and toxic materials, invigorating the middle energizer and benefiting qi.
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5. shepherd's purse shepherd's purse: it is also a dish that can be eaten by both north and south. Jiaozi, who grows on hillsides and fields and makes shepherd's purse stuffing, is very famous.
It's not convenient to pack jiaozi when camping. You can make shepherd's purse, scrambled eggs and cold shepherd's purse. There is a lot of mud in shepherd's purse, so it must be washed several times to remove the yellow leaves and roots and drain the water. Chop it again, then beat in a few eggs and stir well for later use. Heat the oil in the pan, then pour the shepherd's purse egg liquid and stir-fry until cooked. Cold shepherd's purse is simple. Wash shepherd's purse to remove old leaves and roots, blanch in boiling water 15 seconds, take out and drain, squeeze out excess water and cut into small pieces. Add garlic paste, salt, sugar, sesame oil, vinegar and soy sauce. Stir-fry chilies and dried chilies in a wok, remove dried chilies, pour clean hot oil on garlic paste, and mix well.
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6, Malantou: This product is also long in the mountains and plains. I pinched a fresh Malan head, washed it, scalded it in a boiling pot, fished it out, squeezed it dry, shredded the spiced tofu, and added garlic juice, Chili oil, salt, vinegar, monosodium glutamate, a little sesame oil or pepper oil, and mixed well. Smell it, not to mention how attractive that special fragrance is. Taste it, the faint chrysanthemum fragrance mixed with the smell of dry incense fills the whole mouth, and with the sense of smell of nasal cavity, it is hard to say whether the dry incense sets off Malan or Malan embellishes the dry incense. In a word, flowers and green leaves set each other off and are indispensable.
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7. Portulaca oleracea: This product is easy to distinguish from other grasses, and it is generally not wrong. Portulaca oleracea is a succulent plant. Its stems and leaves are rich in water, which makes it very crisp and juicy. The most common way to eat purslane is cold salad. Cold salad is very simple, and it rarely tastes sour and slippery, so some people may find it a bit strange. Blanch Portulaca oleracea L. in a boiling water pot until it changes color, and then take it out. Cool in cold water, take a bowl and add monosodium glutamate, vinegar, Chili oil, salt and sesame oil evenly for later use; Take out the cooled purslane, drain the water, put it in a container, add the mixed sauce and stir well. Portulaca oleracea can't be scalded in the pot for too long or it will lose its flavor. In addition, after scalding, you can rinse the mucus with clear water to wash away the slightly sticky feeling. Or you can bake purslane cake, but it's more troublesome to do when camping. You can take some and cook it slowly at home.
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In short, there are still many wild vegetables to dig in camping, and there are still some special wild vegetables in various places that cannot be introduced one by one. As a camper, don't live up to the gift of spring. I am used to eating fertilizers and vegetables on weekdays, and it is not a very intimate thing to have a crisp Shan Ye food with my family.