1, Oenanthe javanica has a long growth period and can be harvested at any time 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.
2, shepherd's purse, pick some tender stems and leaves or overwintering buds of shepherd's purse in spring. After blanching, it can be cooled, dipped in sauce, made into soup and fried. Shepherd's purse jiaozi, shepherd's purse wonton and shepherd's purse spring rolls are indispensable delicacies on the spring table, and can also be made into delicious shepherd's purse porridge.
3, Portulaca oleracea, tender stems and leaves can be used as vegetables, which tastes sour and is also a good feed. 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.
4, bitter vegetables, tender leaves can be eaten, raw and slightly bitter, cooked with boiling water, bitter taste 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.
5, bracken, fresh and smooth to eat, known as the "king of mountain vegetables" reputation. 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.