First, the edible method of wild vegetables
1. Eat raw (adjusted food). Wild vegetables that are known to be non-toxic or delicious, such as Sophora alopecuroides and garlic, are picked, washed, scalded with boiling water, and eaten raw with seasoning. This way of eating is the best, which can preserve various nutrients in wild vegetables. However, we must pay attention to the pollution-free or egg parasitism of wild vegetables, and choose wild vegetables that have been proved non-toxic by eating experience to avoid infection or poisoning.
2. directly fry. Wild vegetables that are known to be non-toxic or have no bad taste, such as Echinacea purpurea, shepherd's purse, wild amaranth, broom, stored vegetables, Commelina communis, etc. , can be fried and cooked by picking tender stems and leaves and chopping them. Such a processor is also ideal from the point of view of preserving nutrients.
3. Steamed food. Steaming means washing wild vegetables (such as broom seedlings, chrysanthemum, spinach, noodles, etc.). ), dough mixing, steaming, adding cooked oil, salt and garlic to adjust food; Steamed vegetable steamed bread Mix vegetables and noodles, stir evenly, make steamed bread or knead into steamed bread, and steam; Stir-fried dumplings are just wild vegetables like Portulaca. Stir-fry with boiling water or not, wash, chop, and add oil and salt to make stuffing.
4. Cold salad. Wild vegetables, such as Portulaca oleracea, Macropoda, etc., which are known to be non-toxic and tender in tissue, are boiled in boiling water or boiled for three to five minutes, then the vegetables are fished out, the juice is squeezed out, and they are eaten with seasoning and cold. This way of eating can remove some bad bitterness and astringency, and has little effect on the loss of nutrients.
5. Boil and soak. This method is widely used in the masses, and it can also be used for some bitter and slightly toxic wild vegetables. Such as the tender stems and leaves of Patrinia, hemp, LYSIMACHIA, Oenanthe javanica, viola and Smilax China. Wash it, boil it in boiling water or salt water for 5- 10 minutes, then take it out and soak it in clear water for several hours, and change the water from time to time. The soaking time depends on the bitterness of the vegetables, and it can be more than 24 hours if necessary. Soaked wild vegetables can be fried after being fished out. Or use staple food to make steamed bread, wowotou, or mix with bean paste.
Bitterness, tannins, glycosides and other alkaloids contained in wild plants can be gradually eliminated in the process of heating and soaking. Therefore, for ordinary wild plants, this treatment is more effective in eliminating toxins, but on the other hand, it is also necessary to prevent unnecessary over-boiling, so as to avoid a large loss of nutrients (vitamins).
Second, the processing method of wild vegetables
1. Treat water with lime water or plant ash. For some wild plants with strong bitterness or slight toxicity, they can be boiled with lime water or plant ash water. After boiling, they can be soaked in water for several times or washed with running water. Generally, toxins or bitterness can be effectively removed, and plant tissues can be softened after being treated with alkaline water, thus improving the taste of wild vegetables. However, this treatment method loses a lot of nutrients, and not only vitamins are lost after alkali treatment. Protein and sugar may also partially enter the solution and be lost. In some places, people soak in acid water, which is also beneficial to remove alkaloids.
2. Cook dried vegetables. Tender stems and leaves of wild vegetables such as Bidens bipinnata, Pteroceltis tatarinowii leaves and gray-gray vegetables, which have no peculiar smell, no bitterness or are easy to lose water, can be directly dried into ten dishes or dried in the shade into thousands of dishes.
There are two drying methods: sun drying and fire drying. In order to preserve vitamins in plants, such as carotene and riboflavin, it is best to dry them with fire. After the wild vegetables are dried, they can be ground into powder and sieved. Soak some wild vegetable powder or dried vegetables before eating.
3. pickling. Many wild vegetables can also be made into pickles for later use, and water chestnut can drive away flies by putting it in a pickle jar. For some non-toxic and tasteless wild vegetables, they can be cured after drying in the shade; Some wild vegetables that need special treatment can be salted after treatment, just like ordinary vegetables.
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