The edible methods of fern include stir-frying, salting, drying, cold mixing and stir-frying.

1. Stir-frying

Ferns are usually stir-fried with ginger or sesame oil, seasoned with a little salt, and then drizzled with rice wine to enhance the aroma. It can also be stir-fried with traditional pickled products such as edamame and ragweed, and the combination of old-time flavor and wild vegetables is savory and sweet, with a unique flavor.

2. Salt pickling

Select the ferns that are neatly thick and thin, bright in color and soft and tender, wash and dry them, then put them into an altar and add an appropriate amount of salt and ginger to pickle them, so that they can be used at any time.

3, dry

The fern is slightly steamed, then spread out and dried (or dried), and then stored. When you eat it, first soak it in water and then cook it.

4, cold

The ferns can be boiled in boiling water for about 30 to 50 seconds, then put into ice-cube water to quickly chill, then drain and add shredded chili peppers, minced garlic, and then stir the sugar, sesame oil, and vinegar evenly drizzled on the edible, and then put it into the refrigerator to chill for about 10 to 20 minutes to make it more flavorful and tasty. Of course, it can also be served with commercially available sauces - wafu sauce, hoisin sauce and Chinese sesame sauce are all good choices.

5, fern fried meat

We need the materials are generally ferns, pork and other seasonings, ferns and pork cut and washed and put aside, the ferns poke a little bit, in the pot into the amount of cooking oil, and then put the meat in the frying pan and stir fry, and then the ferns and seasonings into the frying pan and continue to stir fry on it.