Spring is a good time to eat wild vegetables. After Tomb-Sweeping Day, it means that spring is coming to an end. Many wild vegetables will get old soon, so we should catch early adopters. People used to eat wild vegetables because they were green and yellow, and wild vegetables became people's "life-saving grass". Nowadays, eating wild vegetables has become an exclusive way for people to taste spring. There are many wild vegetables worth tasting in spring, such as wormwood, bitter herbs, elm, shepherd's purse, purslane, Toona sinensis and dandelion. Unfortunately, most wild vegetables will not be seen for a while, so we should hoard more when we meet them, but how to preserve a large number of wild vegetables? Next, share the fresh-keeping methods and delicious practices of five kinds of wild vegetables, and take them out to eat when the weather is cold. Don't miss five kinds of wild vegetables after Tomb-Sweeping Day. Pick more and store them. After spring, there will be less.

Speaking of wild vegetables that can't be eaten in spring, many people will think of shepherd's purse. Xin Qiji, a poet in the Song Dynasty, once said in Fu Dai Tian Ren: Peach and plum are full of worries, and spring is at the head of the stream.

Shepherd's purse Shepherd's purse is a kind of wild vegetable growing in vegetable fields, also known as ground vegetables and rice vegetables, which are harvested from March to May every year. Its leaves are serrated, its color is green, and it has a faint fragrance. Shepherd's purse Shepherd's purse is very suitable for jiaozi, and it can also be fried. Delicious and nutritious, there is a folk saying that shepherd's purse is the elixir of spring. Shepherd's purse is rich in protein, amino acids, vitamins, potassium, calcium, iron, zinc and other trace elements, which can be described as a "nutrition model student" in wild vegetables.

There are two kinds of shepherd's purse: fresh shepherd's purse and old shepherd's purse. After Tomb-Sweeping Day, the southern shepherd's purse bloomed one after another, and the shepherd's purse with flowers and seeds became old, which was not suitable for stuffing, but more suitable for cooking shepherd's purse and boiled eggs. At this time, the shepherd's purse in the north is still very tender, but time waits for no one, and soon there will be less shepherd's purse. If you encounter it, you should choose more and save it. How to save an inexhaustible shepherd's purse?

Preservation method of shepherd's purse

Pick out the old leaves of shepherd's purse and wash off the sediment on the surface with running water first. Then wash it with light salt water and rub the soil clean. Rinse repeatedly with clear water until the water becomes very clear, and control the moisture. Put water in the pot. Boil the water and pour in the shepherd's purse for one minute to sterilize. It will be too cold to take out the shepherd's purse when it turns black.

After the shepherd's purse is cooled, remove the excess water and squeeze it dry. You can squeeze it into a ball and wrap it in plastic wrap. And then put into a fresh-keeping bag to be frozen and stored. Take out and thaw before eating, and the taste is still delicious.

Toona sinensis bud is a gift of nature's exclusive spring. It has been around for a long time to eat Toona sinensis in spring. As early as the Han Dynasty, Toona sinensis was once a tribute to the north and south together with litchi. In Song Dynasty, Su Shi praised Toona sinensis: "Toona sinensis is solid and leaves are fragrant." Toona sinensis is called "the dish on the tree", which is rich in fragrance and refreshing. Fried eggs with Toona sinensis, Tofu with Tofu with Toona sinensis and fried fish with Toona sinensis are all delicious.

Toona sinensis bud is nutritious, rich in vitamin E and trace elements such as calcium, phosphorus and potassium, far higher than other vegetables. Because of this, Toona sinensis is more expensive and the price is slightly higher.

How to preserve Toona sinensis

Select fresh Toona sinensis, wash it with light salt water, and then rinse it with clear water. Add a spoonful of salt to boiling water and stir until it dissolves. Pour in Toona sinensis, turn it over and heat it evenly. When the color of Toona sinensis buds changes from red to green, immediately take them out and put them in cold water, which can lock the color, keep the fragrance and keep them crisp. Take out the Toona sinensis buds, squeeze out the water, naturally cool them, divide them into appropriate equal parts according to the amount of each consumption, and put them into fresh-keeping bags for freezing preservation. So preserved, Toona sinensis can be eaten all year round.

"Toona sinensis is tender as silk before the rain, but it turns to wood after the rain", which means "it is inedible". After the Qingming Festival, Grain Rain ate Toona sinensis before. After a while, Toona sinensis is no longer fresh and tender. When Toona sinensis gets old, its taste and nutrition will decrease, but the content of nitrite will increase. Try the first crop of Toona sinensis!

Dandelion is also called old woman and yellow flower. Dandelion is not fertilized or watered, but its vitality is extremely tenacious. It thrives and produces beautiful flowers. On the hillside full of dandelion flowers, it is beautiful. People who don't know how to eat regard dandelion as grass, while those who know how to eat regard it as treasure. Dandelion is not only a delicious vegetable in the spring dish, but also has many good nourishing effects. Dandelion can also be preserved after blanching and freezing, but the more classic preservation method is to fry it into dandelion tea.

Dandelion tea's approach

First pick the dandelion that has been picked, and remove some bad leaves with wormholes. Dandelion is full of treasures, so you don't need to go to flowers and roots.

Put the dandelion in a big pot and wash it with water, because there is a lot of soil at the root, so you can brush it several times. After cleaning dandelion, soak it in light salt water for 10 minutes, sterilize and remove eggs. Rinse dandelion with clear water again to control moisture.

Put dandelion in a pot and steam it for 3 minutes on high fire to remove the bitter taste of dandelion.

Take out dandelion after steaming and put it in a ventilated and sunny place. It often turns in the middle. After drying most of the water, cut it into small pieces for easy frying. When drying dandelions, you should bask in the sun, otherwise it will be easy to mildew and rot.

Pour dandelion into a clean, oil-free wok and stir-fry with chopsticks on low heat. This process is time-consuming and requires some patience. When dandelion is fried to dark brown, the fragrance can be emitted. Stir-fried dandelion tea should not be canned in a hurry, but should be fully cooled before being put into a sealed can. Dandelion tea is good, but not everyone can drink it.

Yucca is a kind of fruit that grows on yucca trees. Speaking of Yu Qian, there is another legend. According to legend, there was a drought one year, nothing grew in the field and the villagers starved to death. Several children in the village found a string of green things, like copper coins, on a big tree. The children climbed the tree, picked some pieces and tasted them. I didn't expect this thing to be slightly sweet and particularly delicious. After eating, I didn't feel hungry and full of energy. In this way, the whole village spent the famine year in this tree. To commemorate the tree that saved the whole village, the villagers gave it a nice name "Elm Money".

Yucca is not only delicious, but also has high nutritional value. The iron in yucca is 7 times that of spinach, and the calcium is 3 times that of spinach. "Yucca" is also homophonic with "leftover money", and there is also a saying that "eating Yucca can leave money".

I can't wait to eat elm money. Small elm money gets old when it gets old. Pick more and save it when you meet it. There are many ways to eat elm, which is especially suitable for steaming cooked food with flour, or making it into a unique flavor of Wowotou.

Preservation method of elm

Blanch the cleaned Ulmus pumila in boiling water, take it out, drain it, dry it completely, put it in a plastic bag, tie the bag tightly, and then store it in a well-ventilated place indoors. The dried elm should be soaked in warm water for 2 hours before eating, or blanched in boiling water.

As the saying goes, "Eat purslane and you will never get sick." Portulaca oleracea, also known as amaranth, is a long-lived vegetable. People often regard it as a weed, but it is not. Its nutritional value is quite high, and it has the reputation of "natural sterilized vegetable". Portulaca oleracea is drought-resistant and waterlogging-resistant, and its vitality is very tenacious. It can be seen everywhere in fields, in front of houses and on both sides of roads. Its leaves are oily green, fresh and delicious.

Fresh purslane tastes crisp and tender, and can be cold or fried. The most common is garlic purslane, which is very simple, delicious and juicy. In addition, purslane can also be steamed and cooked into porridge. After drying, purslane tastes stronger and smells more fragrant, which makes jiaozi delicious as a filling.

Portulaca oleracea is fresh and tender now, so you can save more and eat it slowly. Don't miss it when you meet it. How to preserve purslane?

Storage method of purslane

Purslane that you buy or dig back should be picked first and all the old leaves should be removed. Wash with starch water. Starch can absorb silt and dust. Rinse with clean water and soak in salt water for 8 minutes. Pour into boiling water and blanch 1 min. Take it out and cool it in cold water. After cooling purslane, squeeze out the water and spread it in a breathable basket, or hang it to dry. Sun-dried Portulaca oleracea, packed in fresh-keeping bags and stored in a dry place. Soak your hair in warm water before cooking.