Hello, I'm Lao Wang. How to eat small wild garlic? My answer is: The simplest way to eat small wild garlic is to wash it and mix it with salt, or mix it with big sauce to make rice dumplings.
I don't know everyone's name. In my hometown northeast, it's not called small wild garlic, but "brain melon". This small wild vegetable can be said to be a very important fresh vegetable in northeast spring. I believe many people born 9 years ago are very touched. The northeast has a cold climate, and potatoes, Chinese cabbage and sweet potatoes are stored every year to survive the long winter. After the Spring Festival, the ice and snow gradually melted and the earth began to recover. There are few vegetables left at home. At this time, the brain melon began to germinate slowly, and the brain melon was the first to germinate among wild vegetables. It germinates before koji and dandelion. Therefore, the brain melon has become the first wild vegetable on the dining table of the northeast people in the spring, holding a small basket and carrying a small hoe, and walking for one day. I don't eat lunch at noon, and I don't feel hungry. It is worthwhile to skip lunch in order to taste the delicious brain melon.
actually, did you say that brain melon was delicious at that time? It's not delicious, it tastes spicy, and it's no different from green onions and garlic. When I was a child, there were really no fresh vegetables in the northeast countryside in spring. I was tired of eating potatoes and cabbage for three or four months in a row. At this time, I could eat other dishes, no matter what dishes were delicious. Nowadays, you can eat fresh vegetables all year round. Eating brain melon means eating the taste of memories, or trying something fresh. There are almost no people digging in spring now. But there are some on the market, and it is said that the price is not cheap. As for the way to eat brain melon, it is the most direct way to eat it in the northeast, either with salt or with big sauce. I thought that most of the northeast dishes were stews. This kind of small wild garlic could not be stewed, but only fried. It is estimated that frying with eggs can replace garlic seedlings or leeks.
salt mixing method of small wild garlic: it means that small wild garlic can be eaten after being washed and slightly mixed with salt. If it is salted for one night, it will taste better, and the pungent taste of small wild garlic will be obviously reduced after being salted for one night. It tastes delicious with the fragrance of brain melon and the taste of pickles.
Small potherb sauce mixing method: This is also relatively simple, that is, use soybean sauce in the northeast, and mix the washed brain melon well. Most of the small wild garlic made by this method is used to cover rice, which can be said to be a special food in Northeast China. Rice is wrapped with cabbage leaves, green onions mixed with sauce or brain melons and steamed potatoes, and some coriander is added. This is the home-cooked version of the rice bag. Now every time I go home, I will eat a rice bag. Although the rice bag in the food city has lost its original taste, I will get psychological satisfaction if I can eat it. Don't mix small wild garlic with big sauce overnight, the taste will change after overnight, and the juice in small wild garlic will flow out and mix with big sauce, which will affect the beauty of food.
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how to eat small wild garlic?
first, what is wild garlic?
the official middle name of Allium sativum is xie Bai, which belongs to Allium in Liliaceae. Aliases include small root garlic, small root garlic with dense flowers, wild garlic and so on. We often call it small garlic. It is widely distributed in the north and south of China. Except for some provinces in the north, it is produced everywhere and often grows in farmland and wasteland. It has strong growth adaptability and is easy to reproduce.
its appearance features: the bulb is spherical and there are many small bulbs at the base. The blade is semi-cylindrical, hollow in the middle and grooved on the surface. Scapes are cylindrical, umbels are spherical. The fruit is round and green. Flowering and fruiting from May to July.
second, how to eat small wild garlic?
In our place, we often dig its bulbs and tender leaves to eat during the growing season. The eating method is mainly used to pickle pickles, or to make pickled vegetables in water, stir-fry and
make porridge. The raw rolled bread is also delicious. It tastes sweet, spicy and unique, and it is one of our favorite wild vegetables.
According to the data, its bulbs have medicinal value and have been cultivated artificially in some places.
I'm Tao Zexiang, and I'm glad to answer the question about "How to eat wild garlic?" The problem. Small wild garlic, that is, people often say small wild garlic. Wild garlic, the scientific name of Allium macrostemon Bunge, also known as wild garlic, bitter garlic, small root garlic, wild garlic, cabbage and small root vegetable, belongs to perennial herbs of Liliaceae. The plant can reach 7 cm in height, and it is born on hillside, hill, valley or grass beside the field, and its flowers and bulbs are edible. There are many ways to eat small wild garlic, the main ones are:
1. Pickled bitter garlic is a delicious food pickled by wild bitter garlic. The production process is as follows: firstly, clean the dug wild bitter garlic (the same as the bought one) with water, then add salt, pepper, soy sauce, chopped green onion, Jiang Mo, etc., mix them evenly, put them into a earthen jar for pickling, and eat them in 315 days. If there is no earthen altar, it can also be pickled in glass bottles.
second, dandelion bitter garlic noodles. Dandelion bitter garlic noodles are cooked with wild vegetables dandelion (Chinese herbal medicine) and wild bitter garlic (wild garlic) and noodles. They are delicious and slightly bitter, but they have their own unique flavor and are a simple and suitable food. At the same time, it is more fun to pickle a plate of bitter garlic and sprinkle it with a medlar leaf.
third, stir-fry potatoes with wild garlic.
4. Boil potato soup with wild garlic.
how to eat small wild garlic?
Allium parvum is a perennial herb of Liliaceae, belonging to Allium. Also known as Allium macrostemon, thief garlic, wild garlic, mountain garlic, wild onion, bitter garlic, small root vegetables, fine leeks and so on. Belonging to one of the cultivated wild vegetable varieties, there are wild small wild garlic in most parts of the country. Small wild garlic has a special taste and a very special taste. It can be used as a vegetable in hot pot and is praised as natural food and healthy food by consumers.
There are many small wild garlic in our village, and some farmers cultivate them artificially, with an annual output of more than 1, kilograms of Xiao Ye garlic per mu. There are a large number of small wild garlic in cultivated land, roadside and sparse forest land. Generally, it germinates in autumn and ripens in May of the following year to harvest Xiao Ye garlic. When small wild garlic is cultivated artificially, it can be marketed before it grows wild, and it can be sold for 2-3 yuan per kilogram here. In the second year, Xiao Ye garlic was harvested and sold, and each kilogram of wild garlic could be sold to around 1 yuan.
here, the small wild garlic is mainly used as seasoning, that is, dipped in water. The roots and leaves of the small wild garlic are finely cut and mixed with Chili noodles, soy sauce, lobster sauce, etc., which is very delicious. Secondly, the rhizomes and leaves of small wild garlic are used as the main seasoning of dried tofu hot pot. Third, stir-fried soybean with oil residue with small wild garlic, which is a famous dish in our hometown, uses dried peppers, stems and leaves of small wild garlic and oil residue boiled by pork as raw materials. The fourth is to brew sweet and sour Xiao Ye garlic with the garlic of small wild garlic. Dig Xiao Ye garlic in May, wash it and dry it, then put it in a soaking jar, add rice vinegar and rock sugar according to everyone's taste, and soak it for one month.
fried rice with wild garlic and eggs is the best! Especially during the Chinese New Year, I ate too many meat dishes. Don't be too addicted to a bowl of fried rice with wild garlic and eggs.
I have the most say in this. A few days ago, I went back to my hometown to visit the grave with my two sisters. There were several mulberry fields on the road, which were full of small wild garlic in clusters. It looked very gratifying. The three sisters forgot the wet soil that had just rained and plunged into the ground to pull out small wild garlic, because they didn't bring them. In the evening, my second sister fried the eggs with garlic at home, which was very fragrant, more pungent than garlic at home, but delicious. It was delicious if there was bacon fried, and the head of garlic was more sour and refreshing when pickled. When I was a child, I ate it when I was poor. Now I have good conditions and rarely eat it. It is delicious when I think about it.
how to eat small wild garlic?
When it comes to how to eat small wild garlic, the first thing that comes to my mind is scrambled eggs with wild garlic, because scrambled eggs with wild garlic not only taste delicious, but also serve as a meal. Besides, scrambled eggs with wild garlic have changed from snacks to big dishes, because I have lived in the rural areas of northern Jiangsu since I was a child
, and there may not be many other things here in northern Jiangsu, but there are still many strange little wild vegetables. This small wild garlic is just one of them, but it is not easy for small wild garlic to eat at ordinary times, because small wild garlic only comes out of the field every spring < P >, and it is not enough to just come out. It is not until the small wild garlic is completely mature that we can dig it. The maturity time of small wild garlic is about April every year, but it will also be different according to different regions and different climates.
Those that start to ripen ahead of time or later, but basically it will not be beyond the end of April. Every time the small wild garlic ripens, it is the time when we go out to dig the small wild garlic, and when we dig the small wild garlic here, most households basically participate.
Because the small wild garlic is something that people here generally like to eat, and there are several ways to make the small wild garlic here. There are three common methods, that is, scrambled eggs with wild garlic, fried meat with wild garlic, and pickled small wild garlic
And these three methods of small wild garlic are mostly delicious and reliable, but personally, I prefer scrambled eggs with wild garlic, because scrambled eggs with wild garlic can be done in a few simple steps, which is very suitable for me, who doesn't like cooking very much. The general method is as follows:
First, clean the dug small wild garlic, then cut off all the roots of the small wild garlic with a kitchen knife, and cut the cleaned small wild garlic into 3cm pieces of wild garlic, then beat the eggs into a bowl, stir them evenly with chopsticks, and then put them aside for later use
After all the wild garlic and eggs are processed, you can pour the stirred egg liquid into the pot and fry them. Shovel all the shaped egg liquid, then put the cut wild garlic pieces into the pot and stir them evenly. Finally, add a proper amount of seasoning such as salt and chicken essence, stir them evenly and you can get out of the pot. < P > Small wild garlic will be eaten in half a month. When I was a child, every season, there were small wild garlic, river beaches, vegetable fields and tea fields everywhere. When herding cattle, you can pull a lot in an afternoon. At that time, when we pulled it out, we twisted it into a handle and put it on with a small stick. When I got home, I pulled out the yellow leaves, washed the soil and stir-fried it. Scrambled eggs smelled delicious. At that time, wild garlic with difficult conditions was also our food. I haven't eaten for years, and now it's just a memory.
Small wild garlic can be cold-mixed, fried bacon is especially fragrant, and fried dried bean curd can also be used. Small wild garlic can be very appetizing for Houttuynia cordata!
It's the season for young wild garlic to come out again.
wild garlic is called wild onion by many people in my hometown. Because its leaves are tubular like onions, but they are nearly semicircular.
Its roots are layered like onions, and there are no garlic cloves.
it can be eaten from early winter until it blooms in spring. How long is the small wild garlic in spring?
When I see the small wild garlic (small wild onion), I always miss the grilled crucian carp cooked with onion by my mother.
my mother was once young. When I was young, my mother was very energetic in doing things. We usually eat from the same pot in the canteen, and on weekends, we will eat delicious dishes cooked by our mother. Among them, the favorite when I was a child was grilled crucian carp with onion.
childhood meals were cooked by briquette stoves. At that time, there were not even nine holes of honeycomb coal in the black hole photos popular on the Internet these days. Ignition of briquette furnace is time-consuming and labor-consuming, which is a technical activity. First light the old newspaper with a match, and then let the flame burn the prepared firewood. The firewood is very strong, and it can ignite the black coal ball the size of a golf ball. At this time, the coal ball will emit black and red light, and then it will take a long time for the fire to string up. At this point, the fire can boil water to cook and cook. People who are not used to burning briquette stoves may burn all the old newspapers at home, or burn most of the prepared firewood, but it is time to cook, and they can't ignite briquettes. At this time, they will ask for a few burning coal balls from their neighbors to prepare for cooking.
Such a coal stove, which is time-consuming and labor-consuming, naturally won't turn on and off like gas, so the coal stove that burns on the weekend morning will burn until the evening. We won't be cooking all the time, so there are many slow food dishes. Roasted crucian carp with onion is one of the delicious dishes.
crucian carp usually buy small crucian carp. Onions should be very thin, but the onions should be round and big, so that the dishes made from onions are fragrant enough. A bunch of small fish, all of which are alive. It took a long time to clean these fish. Then drain the fish and fry them in oil one by one. After frying, cover a catty or two of shallots, turn them over a few times, pour in yellow wine, soy sauce and vinegar, and start to cook with the lid on. Soon there will be fish and onion fragrance coming out from the hearth. My brother and I can't help but open the lid to pick the dishes inside. At this time, my mother will come and open our hands, saying that we can't eat until the juice inside is dry. The fire in the coal stove is slow, and our waiting will feel very long. By the time the juice was finally drained and my mother put the grilled crucian carp with onion on a plate, my brother and I were impatient to wait for other dishes and rice, so we tasted it first. When the meal is ready, put the onion into the rice bowl, and the onion smells like rice, and a bowl of rice will be swept away immediately. Often, grilled crucian carp with onions eat onions first.
When I saw many small wild garlic here in spring, I learned from my mother's practice and cooked wild garlic (wild onion) grilled fish.
The ground was so full that even the fish could not be seen. It's delicious and fresh, and the fish bones are fried to a crisp.
Later, a friend pointed out that frying fish was troublesome and unhealthy, so he tried to roast it with tofu and wild onions. The baked product is still a word, awesome!
The soft fragrance is full of childhood memories and memories of my hometown. My hometown that I will never go back to ...