Every time the spring breeze blows, rows of wild vegetables appear in the mountains, on the ridges of fields, and beside streams, and they are crowded together.

The stream is rushing, the breeze is gentle, and the delicious food can be seen and eaten.

The pieces of buds, with a trace of bright green, are full of temptations, "the wild vegetables flying on the mountainside are yellow butterflies" and "the wild vegetables are fragrant along the spring breeze"... I warn those who have fun not to miss it and live up to the first release of spring.

There are many wild vegetables that can be picked in spring, among which shepherd's purse, maranthus, purslane, dandelion, bracken, Chinese toon, and bamboo shoots are the most common.

These wild vegetables are found all over the country and are easy to identify. They are a rare delicacy when camping outdoors.

To make a fire for outdoor food, a stove is essential. You can refer to: A super detailed guide on the types, advantages and disadvantages, and usage experience of outdoor camping stoves 1. Bracken: mainly found in bushes, groves, etc., but also in fields.

, is widely distributed.

Bracken must be picked young, with the buds growing one by one. Generally, the stems are green or purple.

If it grows a few leaves, it is too old to chew.

After washing the bracken, be sure to blanch it with water and then run it through cold water to remove the odor. Then it can be eaten cold or stir-fried with meat slices. It tastes very delicious.

Recommended*****.

But although bracken is good, don’t eat too much.

2. Thin bamboo shoots: Different from the large bamboo shoots, they are very thin, about as thick as a finger. Choose the ones that are not very long and are quite tender, then remove the bottom and pinch the older parts, and break them off.

Peel the good bamboo shoots while they are fresh, cut them into small pieces, and blanch them quickly. This will remove the astringent taste of the spring bamboo shoots and preserve their freshness as much as possible.

Then it can be fried and eaten, or stewed over low heat. It is very delicious. The traditional Jiangnan famous dish Doutuxian can be made with fresh meat and fresh bamboo shoots, which is more delicious than the big spring bamboo shoots.

It takes a long time to pour it fresh, so you can take it home after camping and stew it slowly.

Recommendation index ***** 3. Toon head: Toon is a controversial ingredient. Some people say it has a strong fragrance, while others say it has a pungent smell.

There is no denying the status of toon in the food world. The most classic way to make it is toon omelette. Chop the toon sprouts, stir in the eggs, and fry until golden brown. It is very delicious.

In the north, toon mixed with tofu is a classic appetizer. Blanched and chopped toon mixed with tofu cubes, the juice is rich and fragrant, which makes people appetite. Nowadays, toon can be sold for money, and it can be sold for tens of kilograms in the market, so

It’s probably a bit difficult to pick farmers’ toon.

Recommended****.

4. Dandelion: Also called Popoding in the north, it is a plant that can be eaten and used as medicine.

They are also found everywhere in the fields and grow close to the ground. You have to watch carefully when digging to make sure you don't dig wrong.

The easiest way to eat dandelions is to eat them cold. Wash the dandelions, remove the roots, blanch them in water, then remove them from the pot and place them on a plate. Season with vinegar. You can also add some sugar, sesame seeds, chili oil or minced garlic.

Wait for the seasonings, but don’t put too much.

Eating cold dandelions can also help the body detoxify better.

To stir-fry meat with dandelions, prepare some dandelions and cut some shredded pork. Wash the dandelions and cut off the roots. Then blanch them in a large pot of boiling water. Take them out and set them aside. Then add the shredded pork with cooking wine, salt and soy sauce.

Mix well and stir-fry until cooked. When taking it out of the pot, put the dandelion aside into the pot and stir-fry a few times.

This dish has the functions of clearing heat, detoxifying, and replenishing Qi.

Recommendation index **** 5. Shepherd's purse: It is also a vegetable eaten in both north and south. It grows on hillsides and beside roads. It is famous for making dumplings stuffed with shepherd's purse.

It is not convenient to make dumplings when camping. You can make scrambled eggs with shepherd's purse or cold shepherd's purse.

There is a lot of shepherd's purse puree, so be sure to wash it several times, remove the yellow leaves and roots, and drain the water.

Chop it again, then break in a few eggs, mix well and set aside.

Put hot oil in the pot, then pour in the shepherd's purse egg liquid and stir-fry until cooked.

Cold shepherd's purse is very simple. Wash the shepherd's purse and remove the old leaves and roots. Blanch it in boiling water for 15 seconds. Remove and drain. Squeeze out excess water and cut into small pieces.

Add minced garlic, salt, sugar, sesame oil, vinegar and light soy sauce.

Sauté the Sichuan peppercorns and dried chili peppers in a wok until fragrant, take out the Sichuan peppercorns and dried chili peppers, pour clean hot oil over the minced garlic, and mix well.

Recommended index *** 6. Malantou: This product is also grown all over the mountains and plains. Pinch a handful of fresh Malantou, wash it clean, blanch it in a pot of boiling water, take it out, squeeze it dry, cut the dried five-spice tofu into shreds, and add garlic.

juice, chili oil, salt, vinegar, monosodium glutamate, a little sesame oil or pepper oil, and mix together.

Smell it, the special fragrance is indescribably alluring. Taste it, the faint fragrance of chrysanthemum mixed with the smell of dried incense fills the entire mouth, and the sense of smell in the nasal cavity is captured together. It may be that the dried incense is a foil.

Malan, or malan embellished the incense sticks, in short, flowers and green leaves complement each other and are indispensable.