After the Qingming Festival, remember to eat five kinds of wild vegetables, which are more delicious than shepherd's purse. Now it is in season, don't know how to eat them!

After Tomb-Sweeping Day, the temperature gradually increased and the amount of rain gradually increased. At this time, the grass was green and the flowers were fragrant, which was a good time to go out and dig wild vegetables. During this Qingming holiday, people are devoted to the embrace of nature, while digging wild vegetables, they are bathed in warm sunshine, feeling the slow spring breeze, breathing fresh air, enjoying the fun brought by nature and enjoying the beautiful scenery in spring.

At this time, all kinds of wild vegetables in rural areas have been unearthed one after another, which are fragrant, tender and nutritious. Speaking of wild vegetables, there are many others besides shepherd's purse, Malantou, dandelion, purslane, wormwood, gray vegetables, etc. Some of them are more fragrant than shepherd's purse, fresh and tender in season, among which I like these five best, and their eating period is very short.

first, wild celery.

Wild celery is a very common vegetable. It likes to grow in places with abundant water resources such as rivers and ditches. It is very delicious and has certain medicinal value. Wild celery is rich in vitamins and minerals. If eaten regularly, it has the advantages of lowering blood fat and blood pressure, nourishing blood and moistening skin, promoting diuresis and reducing swelling, and can also promote metabolism, relieve tension and eliminate people's troubles.

Recommended dishes: celery fried with dried bean curd

Main ingredients: celery, dried bean curd, cooking oil, salt, chives and chicken essence.

operation steps: 1. clean celery, cut it into small pieces and put it in a bowl for later use; Wash the dried tofu and cut it into thin strips for later use.

2. Add cooking oil to the pot, add dried bean curd when the oil is hot, sprinkle some salt on it, and fry until all sides are golden, so the fried dried bean curd is particularly chewy and tasty.

3. Add celery, stir-fry until the celery stops growing, then add salt, chicken essence and a little boiled water, and bring to a boil over high fire.

second, Artemisia scoparia.

Artemisia scoparia is the most common wild vegetable in wheat field, and now it is the most tender time. It is rich in vitamins, crude fiber, volatile oil and various minerals, which not only has the function of clearing away heat and relieving summer heat, but also has a good effect of relaxing bowels. Its seedlings and young leaves can be eaten. The common methods are cold salad, stir-frying, stuffing, steaming and so on, but I think cold salad is the most fresh and refreshing, especially appetizing.

Recommended dishes: cold Artemisia argyi

Main ingredients: Artemisia argyi, garlic, pepper, cooking oil, salt, chicken essence and sugar.

operation steps: 1. firstly, we pick Artemisia scoparia, and don't need the old leaves and stems at the roots, only take the young leaves and heads, then clean them and control the moisture.

2. add water to the pot. when the water boils, add the washed Artemisia scoparia, blanch for 1 minute, remove it and let it cool, then squeeze out the water, chop it up and put it in a bowl.

3. While boiling water, wash and chop garlic and dried chili, add cooking oil to the pot, add minced garlic and chili until fragrant, turn off the fire, add salt and chicken essence, and then add Artemisia argyi and mix well, and then get out of the pot.

third, noodles.

noodle dish, also called noodle tree, is a kind of wild vegetable with very soft taste and rich nutrition. It is cool, sweet and slightly bitter. Its whole grass and tender stems and leaves can be used as medicine, and it has the effects of moistening lung, relieving cough, cooling blood and stopping bleeding. Noodles in the tender period have the best taste, and they will be a little astringent when they are older, so we'd better eat them when they are tender in the early stage, and the taste will be better.

recommended dishes: noodle cake

main ingredients: noodle, flour, eggs, cooking oil, salt and spiced powder.

operation steps: 1. pick and wash the noodle dishes, put them in a pot, blanch them, take them out and cool them, then chop them up and put them in a big bowl.

2. Then, beat in 2 eggs, 2 spoonfuls of flour, add salt, and stir the spiced powder evenly, making it into a paste for later use.

3. Brush the pan with cooking oil. When the oil is hot, pour in the noodle paste, spread it evenly, and bake it on low heat until both sides are golden. Then the cake bulges and can be served.

fourth, small root onion.

Allium macrostemon, also known as Allium macrostemon Bunge, is called wild onion here. Its stems and leaves look a bit like garlic, but also have the taste of onion and garlic. The garlic with small root in spring is especially fresh and tender, and its nutritional value is still very high. The garlic with small root contains a lot of crude fiber, protein, vitamins and trace elements. Its underground stem is like garlic, and it is rich in amino acids. It can be said that it is a small body with great energy. Eating the onion with small root has the effects of activating yang and transforming qi, opening the chest and dispersing stagnation, promoting qi circulation and guiding stagnation, and can also inhibit the three highs, prevent atherosclerosis and enhance physical fitness. The best way to eat small root garlic is to mix it with tofu.

recommended ingredients: small root garlic mixed with tofu

main ingredients: small root onion, tofu, salt, sesame oil and chicken essence.

operation steps: 1. clean the small root onion, pat the root, cut it into pieces and put it in a bowl for later use.

2. Wash the tofu in clean water, cut it into small pieces, put it in a pot, blanch it, take it out and put it in an onion bowl.

3. Add salt, sesame oil and chicken essence and mix well, then serve.

five, bitter vegetables.

sowthistle is a kind of non-toxic wild vegetable, whose scientific name is sowthistle, and most people have never eaten sowthistle. In fact, sowthistle is very rich in nutrition, containing a lot of vitamin C and carotene, which can effectively improve indigestion and constipation, and has the advantages of clearing away heat and toxic materials, promoting development and lowering health. Sun-dried bitter vegetables are also rich in potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, copper and other elements. Soaking them in water can clear away heat and dampness, remove stasis and detoxify, cool blood and stop bleeding, which is very suitable for this season. The common ways to eat bitter vegetables are garlic mixed with bitter vegetables, sauce mixed with bitter vegetables, bitter vegetables with pork liver and so on, but I like to make tea after drying bitter vegetables, which is really delicious.

recommended dish: dried sowthistle

main ingredients: sowthistle.

operation steps: 1. after picking bitter vegetables, clean them and control the moisture.

2. Boil the water in the pot. After the water boils, add the bitter vegetables and blanch them for half a minute, and then take them out.

3, put it on the bamboo curtain outside and dry it.

In April, these five kinds of wild vegetables are in season. They are fresh, tender and delicious, and they don't cost money. Eating them often can strengthen your physique!

# Spring Life Punch Season # # Youth Memories Kill #