Pteridium aquilinum is delicious, fragrant with wild vegetables, and it is rich in nutrition and deeply loved by the people. It was regarded as a tribute in the Qing Dynasty, and Pteridium aquilinum is also called longevity vegetable. Pteridium aquilinum is divided into three types: fresh Pteridium aquilinum, pickled Pteridium aquilinum and dried Pteridium aquilinum. Each type of Pteridium aquilinum has different ways of doing and eating, but they are all delicious. Dry bracken is to cook the picked bracken slightly, then spread it out to dry (or dry), and then collect it for preservation. Salt-pickled bracken is a kind of soft and tender bracken with neat thickness, bright color, washed and dried, and then put it in a jar, where appropriate amount of salt powder and shredded ginger are added for pickling, which can be taken at any time. No matter what kind of bracken, it should be scalded in boiling water before eating to remove the sticky and earthy smell on the surface.

One of the practices of bracken: stir-fried bracken with three fresh ingredients.

Ingredients: bracken ginger, onion, salt, cooking wine, water starch, lard, chicken essence, egg white, clear soup, edible celery, ham and shredded chicken.

Practice:

1, celery and ham are shredded, and bracken is washed and blanched with boiling water (edible oil is added when blanched);

2. Add the egg white to the shredded chicken, blanch it with boiling water, and remove it after discoloration;

3. Pour lard into a pan, stir-fry ginger and onion to give a fragrance, add celery, ham, shredded chicken, bracken, clear soup, cooking wine, salt, chicken essence and water starch, and pour some cooking oil when taking out of the pan.

The cooked food is delicious and delicious, and it will become a regular dish on your desk.

The second practice of bracken is bracken lotus root

Ingredients: bracken lotus root, salt, chicken essence, garlic and sesame oil.

Practice:

1. Wash the bracken, blanch it with boiling water, cut it into inches, light it in a pot, pour in broth, stew the bracken for a while to make it taste delicious, take it out and drain it for later use;

2. Wash and peel the lotus root, cut it into thick strips, blanch it in boiling water until it is broken, take it out for use, and smash the garlic;

3. Put lotus root and bracken into a bowl, add salt, chicken essence, sesame oil and garlic and mix well.

The third practice of bracken is cold fern buds.

Ingredients: 250g of fresh bracken, appropriate amount of onion, garlic and vinegar, a little salt and monosodium glutamate, and a little sesame oil.

Practice:

1. Wash and blanch the fresh bracken in water, take it out and soak it in cold water for half an hour, and cut the onion and garlic into powder for later use.

2. Put bracken, onion and minced garlic into a dish, add all kinds of seasonings and mix well.

Of course, there are many ways to do bracken. The above are just some common ways to eat it. For example, we can fry the meat after frying bracken, which is called "stir-fried meat with bracken". It is very simple and it is also very fragrant.