Found 6 kinds of wild vegetables in a few open spaces by Yangcheng Lake, although it took a lot of time to pick them? But it is still very happy to have a wild vegetable family feast? Here are some practices to share, plus practical preservation methods.

1, shepherd's purse

shepherd's purse pork filling practice?

Water boiling into the discoloration of the fish, rinse off the cool water squeeze dry chopped, according to taste add minced meat seasoning, wrapped wontons, dumplings, buns and so on.

Preservation of capers?

Blanch according to the above method, chopped and frozen in bags, thawed and stuffed before eating, frozen half a year no problem.

2, wild onions (also called wild garlic in some places)

wild onions holding eggs practice?

White onion place with the back of the knife patted, all minced, 4 eggs beaten, add minced green onion, a little salt beaten, pan with a little oil poured into the egg mixture, open a small fire until the egg mixture is solidified, turn over and fry until golden brown on both sides.

Wild onions holding eggs, scrambled eggs, spreading the cake are very fragrant.

wild onion preservation method?

Wild onions washed and dried, the onion head patted and chopped into the end of the box and frozen, as long as the cut is not water, frozen, even after the box on the table knocked a few times can be dispersed, eat directly with do not thaw, save 2 months.

3, marjoram

cold dried marjoram?

Blanching Malantou, water boiling pot, boil out, over cool white water, squeeze dry chopped into mince, mixed into the dried tofu crumbles, add sesame oil, salt, sugar (Suzhou tastes sugar will be put more) mix evenly.

Malantau can also be directly stir-fried, this dish does not have a long-term preservation method.

4, gold cauliflower

wine gold cauliflower?

This time the golden cauliflower is not very tender, with the previous method taught by others, first boil the water, pour in the golden cauliflower, stirring for about half a minute to change color, poured into the colander, add a little bit of oil in the pot, pour in the golden cauliflower (a little water does not matter) stir-fry evenly, the last thing I would do is add a little bit of water, add salt, soy sauce, sugar, white wine and cook can be out of the pot. White wine is the essence of this dish, if the cauliflower is tender, no need to blanch directly fried.

Golden cauliflower preservation?

Only remember eating pickled golden cauliflower as a child, sprinkle some licorice powder before eating, not too fond of it is not recommended.

5, snow peas

snow winter practice?

Snow winter is snow vegetables fried asparagus, today fried fresh potherb mustard, first rubbed with salt, marinated for 1-2 hours, washed off the salt and chopped, asparagus sliced and blanched, pot of oil, add garlic slices and fry together, add salt, sugar to taste.

How to preserve potherb mustard?

The potherb mustard pickled into pickles can be preserved for a long time, sun 1 day plus salt rubbing, yard in the altar pressed on the stone, sealed pickling 1-2 weeks, in the middle of the best turn the tank.

6, mugwort

mugwort green dumplings practice?

Mugwort to remove the old pole, add alkali in the water to boil add mugwort boil 1 minute after fishing, over cool water and filtered dry, and then add a drop of alkali into the mud, add alkali can keep the green, do not add the steam out is yellow, water milled glutinous rice flour and sticky rice flour according to the 5:1 preparation, add the appropriate amount of mugwort puree, a small amount of boiling water and kneaded into a ball, wrapped into the bean paste filling, the water can be steamed for 6 minutes.

Wormwood preservation method?

Press the above method into a puree and then divided into bags of frozen preservation, once thawed a packet can be used, ultra-long shelf life.