the first wild vegetable: bracken

people who grew up in the countryside should know that bracken can be seen everywhere in this season. Pteridium aquilinum, also known as longevity vegetable, is rich in dietary fiber, carotene, vitamins, protein, fat and other ingredients. It tastes fragrant, smooth, fresh and crisp, and many people like to eat it when it is made into cold bracken. Recommended recipe:

Detailed production steps of cold bracken: 1. Choose the most tender bracken. If you can't break it with your fingernails, you have to remove the old part. Make sure that the bracken is tender enough so that it tastes crisp enough. 2. Wash the bracken, rub off the furry things on the surface of the bracken, and rinse it several times to ensure that the bracken can be washed clean. 3, pour water into the pot, boil the water in the pot, add bracken, blanch for 3 minutes and then remove. 4. After removing the bracken from the pot, immediately put it in cold water and soak it for 2 hours. During soaking, you can change the water several times to ensure that the astringency of bracken can be soaked. There are also several times to change the cold water, which can make the taste of bracken more crisp. 5. After soaking for 2 hours, take out the bracken and put it on a sieve to drain the water. 6. Put bracken on a plate, then add appropriate amount of garlic, Jiang Mo, salt, sesame oil, Chili oil, millet spicy, balsamic vinegar and a little sugar, stir well and marinate for 2 hours before serving. The second kind of wild vegetable:

Houttuynia cordata Thunb, also known as the root of broken ear, is rich in protein, fat, carbohydrates and minerals such as calcium, phosphorus and iron. Now this season, it is also the most vigorous and tender time for Houttuynia cordata. If you have to dig at home, you will feel full of accomplishment in a day. Recommended recipe:

Detailed production steps of cold houttuynia cordata Thunb.: 1. First, put the roots of broken ears on the faucet for washing, and wash off the places with sediment on the roots and leaves first. 2. Put the houttuynia cordata into the basin, add clean water to prevent the houttuynia cordata, then shake the houttuynia cordata by hand several times and wash it several times to ensure that the houttuynia cordata is cleaned. 3. Take out Houttuynia cordata and put it on a sieve to control the moisture. 4. Put the dried Houttuynia cordata into a large plate, add proper amount of salt, balsamic vinegar, white sugar, sesame oil, chili oil, garlic and Jiang Mo, stir well and marinate for 2-3 hours. The third kind of wild vegetable:

shepherd's purse As the saying goes, "On March 3rd, shepherd's purse is a panacea", so it is conceivable that shepherd's purse in spring has a high nutritional value. Shepherd's purse is rich in shepherd's purse acid, carotene, vitamins, protein and other nutrients. Eating shepherd's purse can supplement the human body's nutrients, and it is a green and healthy food. It is right to eat more in spring. Recommended recipe:

Shepherd's purse and carrot pancakes are made in detail: 1. Wash Shepherd's purse, drain it and chop it up for later use. 2. Wash carrots, peel them and cut them into thin slices, then shred them and cut them into dices. 3, take a clean bowl, add flour, then add the right amount of salt, stir well, add the right amount of water, stir well the flour, let the flour absorb water. 4. After mixing the batter, add diced carrots and diced shepherd's purse. 5. Pour the oil from the pan. When the oil temperature rises to 5% heat, add the batter, and keep the fire slow and fry until cooked. The fourth kind of wild vegetable:

Portulaca oleracea L. Now, it is also the greenest. Portulaca oleracea L. is very delicious when used to wrap jiaozi, make soup and cold salad. Its taste is sour, and it also has a little lubricating feeling, so I like to use it to make soup. Recommended recipe:

Detailed production steps of purslane lean broth: 1. Wash purslane and remove the old roots. 2. Wash the lean meat, cut it into thin slices, add appropriate amount of salt and soy sauce, stir well and marinate for 5 minutes. 3, pour water into the pot, boil the water, add purslane, and add appropriate amount of salt and peanut oil to the pot. 4, then add lean meat, keep the fire, cook until the lean meat and purslane are just cut off, and then serve. The fifth kind of wild vegetable:

When I was a child in the countryside, I could always see it when I went out, especially in spring, when it was tender and green, it was lovely. Recommended recipe:

Detailed production steps of pig miscellaneous cabbage soup: 1. Clean pig miscellaneous (pig liver, lean meat, pork vermicelli), and cut it for later use. 2. Add appropriate amount of salt and soy sauce and marinate the pig offal for 5 minutes. 3. Wash the cauliflower and put it on a sieve to control the moisture for later use. 4, pour a proper amount of water into the pot, boil the water in the pot, add cabbage and pig offal, keep the fire, and then add a little shredded ginger to remove the fishy smell. 5. Because cabbage is easy to cook, you should add proper amount of salt and peanut oil to the pot for seasoning. 6. Boil cauliflower and pig until it is raw, and then take it out of the pot.