Mouth Mushroom is a variety of wild mushrooms growing in the grassland north of Zhangjiakou City, and after processing and refining by Zhangjiakou, it is specially known as "Mouth Mushroom", which has a processing history of more than 300 years. Mushroom taste fragrant, nutritious, "king of edible mushrooms" reputation, is to welcome guests, gifts to friends of the good, for the world-famous famous specialties. Mushroom belongs to the fungi, tambourine fungi, umbrella fungi. It grows on the ground, and the umbrella-like part is called the entity, which belongs to the reproduction organ. Mushrooms below the soil, generally shall have grass and roots and other substrates, containing a large number of colorless and slender filaments, called mycelium, is formed by the entity of the mycelial folds scattered spores sprouting, can live in the soil or things for many years. When the temperature is suitable, the upper mycelium reproduces in large quantities and drills out of the ground, forming mushrooms. Mushroom growth is seasonal, generally after entering the ambush, the small summer and summer heat start to produce mushrooms. Especially after the rainy season, when the temperature and humidity are adapted, the green grassland will be covered with dense, white mushrooms. The best quality mushrooms are those of the first crop.
As a famous product, there are many kinds of portobello mushrooms, including white portobello mushrooms, common portobello mushrooms, mortar and pestle mushrooms, pearl mushrooms, mirror face mushrooms, green leg slice mushrooms, mortar and pestle slice mushrooms, and mushrooms with mushrooms, among which the most valuable are white mushrooms, white mushrooms and white mushrooms. Among them, the most valuable one is white mushroom with white cap (commonly known as umbrella), yellowish-white gills, thin gills, big cap, thick meat, short stalk and extremely fragrant odor. After processing of the finished mushrooms, color and lustre, shaped like an umbrella, a large meat fat, color, aroma, taste, can be stewed, braised, hanging soup to eat, especially stewed "shredded meat and mushroom soup" can make the house full of fragrance, nose into the bowels of the stomach, the appetite doubled.
Mushrooms are not only delicious, but also very rich in nutritional value. According to laboratory tests, "mushroom" contains protein, sugar, fat, fiber, also contains potassium, phosphorus, calcium, iron and other minerals, amino acids and a large number of vitamins B, C, known as "high-level vegetables". If consumed for a long time, it can reduce blood pressure and cholesterol, enhance the ability of the human body to prevent and control hepatitis and chondropathy, and have certain anti-cancer and anti-cancer effects. In the international community, mushrooms and other edible mushrooms, as known as "health food".
Fern
Fern: also known as "Wu Nuo", also known as the dragon's head vegetable, fern eat up, not only tender and smooth, but also very high nutritional value, per 100 grams of fresh products containing 0.43 grams of protein, 0.36 grams of fat, 3.6 grams of sugar, 0.45 grams of organic acid, and contains a variety of vitamins and minerals, is a few times to a dozen times the general cultivation vegetables, enjoy the "king of the mountains" reputation. It is several times to more than ten times more than general cultivated vegetables and enjoys the reputation of "King of Mountain Vegetables". Fern taste sweet and cold into the medicine has detoxification, purging, lubrication, lowering gas, phlegm and other effects, often eaten to treat high blood pressure, dizziness and insomnia, uterine bleeding, chronic arthritis, etc., on the flu also has a preventive effect.
Earth ginseng
Earth ginseng, also known as yucca, fleur de sel, etc., belongs to the family of Amaranthaceae earth ginseng genus, annual or perennial herbs. Earth ginseng is taproot system, the main root is nearly cylindrical, plant height of about 50 centimeters. The leaf blade is elliptic, slightly fleshy, about 8 centimeters long and 4 centimeters wide, with the upper surface of the leaf smooth and oily. The flowers are small and peach-colored, and each plant can bloom dozens of flowers at the same time, which has a good ornamental value. Earth ginseng is rich in nutrients and has the effect of clearing away heat and detoxification, tonifying the middle and benefiting the qi, generating fluids and quenching thirst, smooth milk, etc. It is a kind of natural medicine, food and vegetables, which is called high-grade "hotel vegetables" in the market.
Bitter cabbage
Bitter cabbage, also known as the white flower septum, yellow flower septum, perennial herbs, up to 1 meter. Bitter cabbage underground part of the stem elongated; above ground part of the stem erect, stem on the leaves, leaf opposite, ovate or long ovate, the edge of the coarse teeth, both sides have coarse hairs. Bittercress flowers into corymbose paniculate cymes, corolla white or yellow, 4-6 mm in diameter. Bitter vegetable roots and rhizomes have an odor, young seedlings can be eaten, can also be dried and stored for use. Currently, bitter vegetable soup is one of the most common varieties of wild vegetables.
Amaranthus
Amaranthus, also known as long life vegetable, melon vegetable, five lines of grass, is an annual fleshy herbaceous plant in the family of Amaranthaceae, the plant is creeping, the branches are more, the stem and leaves are fleshy, succulent, and the leaves are relatively small, obovate shape, thick and soft. Because of its high nutritional and medicinal value, amaranth is one of the favorite wild vegetables in recent years, and it is suitable for people with acne to eat more.
Shepherd's purse
As the saying goes, "On the third day of the third month, shepherd's purse is the elixir". After the Qingming Festival, many women and children in rural areas often crowded to the fields, carefully looking for wild chestnut grass, bring home and do dumplings, spring rolls filling. Shepherd's purse is also known as the grass, rhododendron, belongs to the cruciferous family. Shepherd's purse leaves are pinnately divided, the leaves are not neat, the top piece is very large, the leaf blade is hairy, and the petiole is winged. Shepherd's purse is a cold-hardy plant, like cool climate, its young stems and leaves for food, taste fragrant and fresh, can be used as a vegetable stuffing or for tofu soup, fried meat silk, soup, can also be dried, but the taste is worse. Long-term consumption of chestnut has eyesight, heat, stop bleeding, diuretic, dysentery and other effects.
Red amaranth
Red amaranth, also known as red phoenix vegetable, Guanyin amaranth, fungus vegetable, red back vegetable, angelica vegetable, perennial herb for the family of Asteraceae. The leaves of red amaranth are elliptic-lanceolate, thick and soft, with irregularly serrated edges, green on the top, purple-red on the back, smooth and glabrous, with orange or scarlet flowers. Red amaranth can be put in soup as a dish, such as rolled fish soup, rolled lean meat soup, or fried fresh leaves with garlic, etc., delicious flavor, enteritis, dysentery also has a certain effect on the prevention and treatment.
Motherwort
Motherwort is an erect herb of the family Labiatae, mostly grown in hillside meadows, wilderness suburbs or roadsides, more sunny. Motherwort plant height of 30 centimeters to 100 centimeters, the stem is square cylindrical, leaf type change is relatively large, basal leaves and lower stem leaves off in the flowering period, mostly ovate to nearly round, the leaves are divided into 3-lobed. Motherwort corolla pink to light purplish-red, after the flower fruit for the light brown three rhombic nuts, stems and leaves can be eaten, can also be made into dried storage, the flavor is fragrant and refreshing, cold or soup are suitable, is more common wild health care vegetables.
Bamboo shoots
"Spring shoots after the rain", describing a spring rain, urging out of the bamboo forest under the hundreds of spring shoots competing to break out of the ground, the scene is full of vitality and vigor. Bamboo shoots according to the time of year, can be divided into spring bamboo shoots, summer bamboo shoots, winter bamboo shoots, etc., the city edible bamboo shoots are moso bamboo, hemp bamboo, green bamboo, yellow sweet bamboo, fujian sour bamboo and so on about 20 kinds. Bamboo shoots thick meat, white color, tender texture, gas aroma, taste fresh, "cold mountain treasures", "vegetarian dishes in the first product" and other reputation. Bamboo shoots are rich in nutrients, containing a variety of amino acids needed by the human body, obese people and arteriosclerosis, hypertension, coronary heart disease, diabetes mellitus, often eat bamboo shoots, especially food, therapeutic benefits. Bamboo shoots can be meat or vegetarian, cooking, frying, stewing, stewing, or made of bamboo shoots, bamboo shoots, bamboo shoots, dried, canned, etc., the operation is convenient, fresh and delicious.
Picking wild vegetables have learned:
In addition to the common kinds of wild vegetables, of course, can not forget that in the mountains there are wild shiitake mushrooms, black fungus and other fungal wild vegetables. Ms. Liu often use Sundays to climb the mountain. Last summer, she saw a full three or four pounds of mushrooms in the mountains. "These wild mushrooms were like small umbrellas showing fat and thick head mushrooms, densely packed together, covering an area of one square meter." At that time, Ms. Liu worried that these wild mushrooms can not be picked, if all picked home is bound to save a few days, by then is not spoiled, etc..
Reminder: fungus wild season should be in the summer, and poisonous wild mushrooms are more varieties, it is not easy to recognize, if there is no full certainty, do not eat indiscriminately.
Wild vegetables of different kinds, different growth periods, edible parts are different, Mr. Lin Yan Yun reminded, the public to the wild collection of wild vegetables, the period, method, according to the type of wild vegetables, "timely picking". Such as shepherd's purse, you can dig in April and May after the flowering, amaranth in the summer and fall collection, etc., branches and leaves dried, easy to save. Mr. Lin said, each kind of wild vegetables have their optimal period of consumption, if more than the collection period, some kinds of as weeds, lose the value, and some wild vegetables only shoots, young leaves can be eaten, more than the time of year, "coarse branches and leaves". For some common wild vegetables, to choose the growth of good, strong plant, tender, disease-free collection of wild vegetables, and the collection should be pinched from the root, to avoid the root of the vegetable due to water volatilization and aging.
The collection of wild vegetables after the "move" home, which is also a learning experience. Some members of the public inquired why they collect wild vegetables are easy to aging, in the home storage time is not long. To the wild collection of wild vegetables, the general public thought to use bamboo, willow baskets and other containers, "the most avoid airtight appliances contain", otherwise the dish is easy to be warmed up, will soon be aging, deterioration. Mr. Lin Yan Yun said, the collection of time in a timely manner to gather, in time to tie the handle, with the collection, with the finishing, in fact, if the use of plastic bags and other impermeable appliances to seal the preservation of wild vegetables, reduce the surface of the wild vegetables evaporation of water, may be preserved for a longer period of time, of course, the collection of the dish to be processed on the same day and eat, stored for too long will make the dish aging and deterioration.
Gathering wild vegetables is a great way to get fit in itself. The process of collecting can consume a lot of calories, and is also very beneficial to the movement of the waist and legs; at the time, the vision of a new green, the field of the world is infinite, no matter how much stress and depression, can return to peace and quiet. According to Mr. Lin Yan Yun, it is quite interesting to collect wild vegetables in nature and more importantly, to get to know many plants.
Principles of wild vegetable consumption:
1. Familiar wild vegetables can be eaten without fear. For example, capers, amaranth, etc. Do not pick and eat by mistake.
2. Do not eat wild vegetables with environmental pollution. A lot of wild vegetables itself is not toxin, but different growing environment but decided it later whether it is contaminated, can be eaten. If the soil and the atmosphere in the high content of heavy metals in the environment (such as industrial and mining areas) in the growth, it can enrich the natural cadmium, lead, strontium, chromium and other heavy metal elements; and grow in the air pollution in serious areas (such as highway, industrial sewage canals side) of the wild vegetables, not only adsorption of dust in the air, but also to the air and the soil of the harmful gases and chemicals have a filtering effect, grow in hospitals, infected areas of the wild vegetables. Will also be attached to the harmful human bacteria, viruses, etc., therefore, do not go to the side of the highway, industrial and mining areas, sewage canals, near the hospital picking wild vegetables to eat!
3. Long-standing wild vegetables can not be eaten. Wild vegetables is best to pick now eat, long put wild vegetables nutrients greatly reduced, poor taste.
4. Wild vegetables should not be eaten. Part of the wild vegetables contain harmful substances: including tannins, alkaloids, saponins, nitrates, heavy metals. Such as wild garlic containing propylene-based sulfide, often eat will be people Yin deficiency fire, dry throat, eyes and eyes are swollen; small artichoke (Latsumi vegetable, youthful vegetables) containing alkaloids and other substances, often eat can lead to the human body spleen and stomach cold, blood stasis, an excess of toxicity can occur. In addition, most of the wild vegetables are bitter and cool, detoxification and fire functions, but excessive consumption can damage the spleen and stomach, each time only a moderate amount of food.
5. wild vegetables practice different. Endive, dandelion and other wild vegetables are best eaten washed and dipped in sauce raw. There are also some bitter wild vegetables, eaten raw bitter sweet, refreshing, if eaten cooked can not be swallowed.
There are many ways to eat wild vegetables, but it's not like those famous dishes, have to follow what recipe or chapter to make. Most of the wild vegetables are washed, blanched in hot water, or mixed or fried or steamed, can be eaten like vegetables. Dry fire can be simmered with a pot of wild vegetables porridge, thick vegetable juice wrapped in sticky rice paste, light and taste long, but also increase the intake of vitamins and fiber, nourishing yin and tonifying the kidneys, regulating the effect of the stomach. However, people should avoid eating wild vegetables whose names are unknown. Mr. Lin stressed that bitter wild vegetables taste bitter and cool, have detoxification and defeat the role of fire, but excessive consumption will damage the spleen and stomach, "wild vegetables should not be eaten every time".
Many people have such a feeling, the same wild vegetables, why do you often do not as good as hotels, restaurants do? The reporter synthesized some of the hotel, restaurant recipes, to recommend a few common dishes.
◎ Shark's Fin Chrysanthemum Fried Pork
Practice: Wash and shred the pork with the right amount of salt, soy sauce, chicken essence, sugar, starch, marinate for a while to be used. Shingo chrysanthemum cleaned and blanched with boiling water for about half a minute and fished out, washed again with water, drained, cut section. Or heat the pan with oil, put in the shredded pork and ginger and stir-fry quickly until the shredded pork falls apart, put in the shark's fin chrysanthemums, then sprinkle with appropriate amount of salt, stir-fry evenly to serve.
◎Horsetooth vegetable gold needle liver egg soup
Practice: the horsetooth vegetable washed and chopped, gold needle washed and cut off, pig liver cut thin slices. Then put the horse toothwort, gold cabbage in a pot, add the right amount of water to cook for 15 minutes, add people liver stew, scattered eggs 1, to be boiled into the salt, monosodium glutamate that is to become.
◎ Cold fern
Practice: Cold fern practice is simple, blanch lightly in boiling water, with refined salt, monosodium glutamate, soy sauce, vinegar, sugar, sesame oil mix, the fern's tender stems taste delicious, nutritious, unique flavor, tender and smooth in a little bit of bitterness, is definitely a mountain wildlife in the top grade. You need to remind you that fern is cold and should not be eaten more.
◎Cleverly mix the wild bitter chrysanthemum
Practice: choose the bitter chrysanthemum clean, blanch lightly in water, dry and cool, ginger and garlic minced, add salt, chicken essence, sesame oil, sugar, rice vinegar, chili oil, a little, mix well and then mounted on the plate. Taste sweet, salty, bitter, sour and spicy, fresh and refreshing, appetizing and spleen.
◎ Amaranth steamed meat
practice: the fresh amaranth washed, in addition to the water sun 3-5 days, until
completely dry, conducive to long storage, eat as you take. Eat can be soaked in water, cleaned with meat steamed or burned, delicious flavor.