It is a small deciduous perennial tree variety, alias: Aralia elata, Magpie Buta, Aralia elata, etc. It grows in well-drained forest clearing, forest edge and shrubs, and is a treasure among wild vegetables.
Spinach sprouts
How to eat:
(1), fried to eat:
After cleaning, you can dip in the egg liquid and fry it in a pan, which is crisp and delicious.
2, dip in the sauce to eat:
After cleaning, boil water in the pot, scald it, take it out, shower it with cold water, dry it, dip it in the sauce and eat it. It's a very good appetizer.
(3), stir-fry with meat to eat:
Step 1: After cleaning the tender buds, fry them in hot water and take them out for later use.
Step 2: Pour the oil into the pan, add the shredded pork and stir fry, add the light soy sauce, thirteen spices and cooking wine and stir fry.
Step 3: Add chopped green onion at intervals of 1 min and stir fry together.
Step 4: pour in the tender buds and stir fry.
Step 5: Add a proper amount of salt and continue to stir-fry until it is cooked.
Step 6: plate up and start eating!
acanthopanax
Alias: Kanguaibanzi, Tiger Flowing, Hundred Needles, etc. It grows in hillside forests and roadside bushes. It is a treasure all over, and its roots and skins can dispel wind and damp, strengthen bones and muscles, and can also be soaked in wine. Seeds can be pressed for oil to make soap.
How to eat:
Fried to eat: fragrant fried acanthopanax leaves
Materials:
Acanthopanax senticosus leaves, flour, salt and pepper
Practice:
Step 1: clean acanthopanax senticosus leaves, blanch them with hot water, control the moisture, and hold them.
Step 2: shake the clenched acanthopanax leaves to make them disperse.
Step 3: Add salt and pepper into the flour and mix well.
Step 4: add a proper amount of warm water into the flour and stir evenly to form a paste.
Step 5: add oil to the pot, and coat the acanthopanax leaves with flour paste.
Step 6: After the oil is boiled, put the leaves of Acanthopanax senticosus covered with flour paste into frying.
Step 7: fry until crisp, take out, and suck up the oil with oil-absorbing paper.
Step 8: plate up and start eating!
root of balloon flower
It is a perennial herb, alias: Baohan Flower, Bell Flower and Sangao Flower. It is often used to pickle pickles in Northeast China, and it is mostly used to make pickles in Korean people in China.
How to eat:
Pickled Korean platycodon grandiflorum pickles
Materials:
Platycodon grandiflorum, garlic cloves, Chili powder, ginger, shallot, leek, salt, sesame, white sugar and white vinegar.
Practice:
Step 1: soak platycodon grandiflorum in cold water for about 7 hours until it turns white and swells.
Step 2: Rinse with clean water, add a lot of salt and knead it repeatedly by hand for 15 minutes, rinse with clean water repeatedly until the salty taste becomes light, control the water to dry, cut it into long strips longitudinally, and put it in a big bowl for later use.
Article 3: Slice ginger, cut garlic cloves into two halves, and cut shallots and leeks into10cm sections.
Step 4: Put the onion, ginger, garlic and leek into a big bowl filled with platycodon grandiflorum, add red pepper powder, salt and white sugar and stir well.
Step 5: Pour in proper amount of white vinegar and mix well.
Step 7: After tasting, add cooked sesame seeds and stir well.
When you don't eat it, you can keep it in the cold room of the refrigerator for a long time.