This is the wildest vegetable I have ever seen. Like other shepherd's purse and mugwort leaves, I have to look around, but there are still many places that are not difficult to find.

But mugwort Mimi is different. There are too many wheat fields.

Dig Artemisia arenaria tender, wash it and control the moisture, then start to sprinkle flour in the basin, not too much at a time, slowly and evenly, until the dry flour is glued. The next step is to steam in the pot.

It usually takes 15-30 minutes depending on how much you steam at a time.

Artemisia arenaria really grows in wheat fields. As long as it rains again next year, Artemisia sphaerocephala will grow wildly in the wheat field. It's just that we don't call it Artemisia Mimi here, because it grows in wheat fields, so we call it Artemisia Mimi here in Jiaodong. Because almost every household in the northern countryside grows wheat, in fact, in the first month, hardworking farmers will go to the wheat field to hoe the ground in order to get rid of these Artemisia. If you don't hoe the ground in the first month, the weather will get warmer in a few days, and chrysanthemum will soon grow all over the ground.

When the weather is dry, wheat may be affected, but these wild mugwort will hardly be affected and still grow vigorously. We northerners will dig home in the wheat fields in the early spring when Artemisia is still tender. At this time, in addition to wheat, there are a lot of Artemisia selengensis and no other wild vegetables in the wheat field, and the basket will soon be full. What is different from shepherd's purse this season is that it is very troublesome to pick and wash shepherd's purse. There are many yellow leaves, but Artemisia has no dead leaves. The whole dish is green and it is very simple to pick and wash.

Northerners all know that the best way to eat Artemisia selengensis is to make steamed buns. First, wash the wormwood that has been dug home, then blanch it with boiling water, and then soak it in cold water for about half a day. During this half day, it is best to change the water 3~4 times. Drain the soaked Folium Artemisiae Argyi before wrapping the steamed stuffed bun, and then cut it into thin slices. Because my family likes steamed stuffed buns with vegetarian stuffing, I will put onion and ginger and normal condiments in wormwood leaves, as well as fried tofu and shredded vermicelli with boiling water. I wonder if southerners have ever eaten this kind of Artemisia argyi steamed stuffed bun, which is really a must in our north. If you don't like friends who are vegetarian buns, you can also cut the pork belly and put it inside. In a word, steamed wheat with vegetarian stuffing or steamed wheat with meat is the most delicious and distinctive farmhouse meal in spring.

There is a second way to eat mugwort leaves, which is to cook jiaozi. The practice is to blanch the chrysanthemum in water first, and then soak it. The difference is that when cooking jiaozi, you can add vegetables such as Chinese cabbage to the chrysanthemum, and then add a little seasoning such as white flour, oil and salt. After stirring evenly, you can finally make dumplings and steam them in the pot.

Some people may worry about whether there will be pesticides planted in wheat fields. Then I tell you that it is too cold in winter, and there is no room for insects to grow. At this time, the wheat in the north has just turned green, and it is not the time to fight pesticides. Don't worry. Friends who want to eat mugwort buns and vegetable dumplings, get together and dig in the wheat field. Spring is fleeting, and after a few days, Artemisia selengensis is not so fresh and tender.

Chrysanthemum morifolium is a wild vegetable in spring and is often found in wheat fields. How to steam?

Today, I gave a banquet at my neighbor's house. There was only fish and meat at the party. There is only one green pepper, one kidney bean, one assorted cucumber and one cold bean sprout. The rest is meat, and there is a lot of meat left in the end.

At dinner, everyone talked about it. Now food is also the price of meat. It is said that kidney bean 10 yuan is a catty, and the best one is as high as 14 yuan, which is directly more expensive than pork. So the older people at the banquet said, if you want to eat expensive vegetables, won't you dig wild vegetables in the field to eat? Now the taste of wild vegetables is not worse than that of greenhouse vegetables, and from a health point of view, they are better.

So everyone discussed the topic of eating wild vegetables. Shepherd's purse wrapped in jiaozi, bitter herbs dipped in noodle sauce, and small tofu made of dandelion. As for Artemisia sphaerocephala, it is usually used to make buns, but my neighbor's aunt suggested that everyone go home and steam Artemisia sphaerocephala, which is our favorite steamed dish for farmers here.

I have steamed Sophora japonica, elm and sweet potato leaves, but I really have never steamed Artemisia, a common wild vegetable in wheat fields, which can also be steamed, so many people have asked my aunt how to steam Artemisia.

Dig tender Artemisia arenaria, come back and pick it and wash it clean. Wash it several times to ensure that there is no soil and sand, because steamed vegetables lack a process of sorting out wild vegetables, that is, boiling them with hot water.

Let the cleaned Artemisia selengensis dry a little, but don't let the water dry. Sprinkle salt when it is half wet. Don't spill too much. It doesn't taste good when it is salty. Sprinkle with salt, put pepper noodles, add some vegetable oil, and finally sprinkle with flour to ensure that every dish is covered with flour, so that it can be steamed. When steaming, pay attention to putting vegetables in perforated plates to avoid storing soda.

The kung fu of steaming vegetables can peel and pound garlic. Farmers in our hometown like to eat steamed vegetables dipped in garlic paste. After the pot for steaming vegetables is boiled, it can be cooked in five minutes. At this time, the dishes are crystal clear because there is a layer of powder package, and the dishes inside are green, which makes people have an appetite. Take it out while it is hot and spread it out gently with chopsticks to let the food breathe and taste better. Be sure to remember that they should be dipped in garlic.

We like to make it into steamed bread or potherb cake here. Before making it, we must blanch it and then make the stuffing. It tastes very good.

Mimi mugwort, we call it mugwort or mugwort here! Every year from the end of February to the middle of March in the solar calendar, it will be the best season for us to cook Artemisia annua as steamed products, which lasts for nearly a month!

First of all, we have to dig rice and Artemisia in the wheat field, but now people in rural areas basically use herbicides in the wheat field in winter to save weeding in the fields. Therefore, digging rice and Artemisia is also a very hard technical job. I suggest you choose rape field or riverside or abandoned land to dig. Prevent others from spraying pesticides.

After digging it back, I began to choose. Because the rice, rice and Artemisia vegetables in this period are tender, just root them, wash them and dry them in the sun. I especially like steamed vegetables, so at this time of year, the husband and wife dig wild vegetables together, pick vegetables together, and then steam vegetables is the daughter-in-law's job. I cook a pot. Generally, when steaming vegetables, put the seasoning first, and then knead the flour. If you want to do something dry, you can put some peanut oil first and then flour, or you can crush dry steamed bread and add it to steamed vegetables. Steamed vegetables are best dried vegetables! Then you can put the distillation cloth on the grate and spread the evenly stirred steamed vegetables on the distillation cloth. When the fire is burning, if you do a lot, you can open the lid and spread it back and forth with chopsticks in the middle. This will ensure that all steamed dishes are steamed.

You can put some sesame oil in the steamed dishes, and it will be more delicious if there is garlic paste! Artemisia capillaris can also be coated with jiaozi!

Artemisia selengensis, also known as Artemisia selengensis, is especially abundant in wheat fields. Without roots, wheat geography will grow every year.

No one in our hometown eats this, even when I was a child, I can't eat it in my memory.

If you want to eat, I'll tell you how to steam it.