Pteridium aquilinum can be eaten fresh or dried, and it can be dried after scalding with boiling water. Soak your hair with warm water when eating, and then cook various delicious dishes;

2.

Fresh products should also be blanched in boiling water before eating, and then cooled to remove the stickiness and earthy smell on their surfaces;

3.

Stir-fried dishes are suitable with eggs and meat.

Fried bacon with bracken

Materials:

A handful of dried bracken

Peigen alley

A spoonful of Pixian bean paste.

refined sugar

salt

soup-stock

soybean

verdant

Proper amount of chicken essence

Exercise:

1, soak bracken with warm water in advance.

After cleaning

Blanch in boiling water for about 5 minutes.

fish out

Pass the water again

If you can buy fresh bracken.

This step can be omitted.

Then cut into sections of about 3 cm for later use.

2. When bleaching bracken

Fry bacon in a pan over low heat.

Wait for bacon to come out.

The original white oil turned golden yellow.

The edges can be rolled up and fished out.

3. Continue to heat the oil to 60% heat.

Stir-fried shallots

Stir-fried bracken section.

Then add fried bacon.

Add a spoonful of Pixian bean paste.

Pour in a spoonful of soy sauce to color.

Mix a spoonful of sugar thoroughly.

Add appropriate amount of broth and dry it with high fire.

Finally, add some salt and chicken essence to taste.

Just do it.

Bacon itself is salty.

The amount of bean paste and soy sauce should be appropriate.

If you feel heavy, soy sauce and salt can be omitted.

A little broth can make dried bracken taste better.

And the final taste is more intense.

No stock can be replaced by clear water.

Don't use too many 2-3 tablespoons.

If you make it with fresh bracken

It is recommended to add appropriate amount of green pepper.

The taste will be fragrant and appetizing.

If you can buy Zhaotong sauce in Yunnan.

Is the best.

It should be noted that this is a dish with high fat content, so the portion should be appropriate.

Fried shredded chicken with bracken

Ingredients: bracken 200g, chicken breast100g, dried starch150g, salt, monosodium glutamate, cooking wine, soy sauce, shredded onion and ginger, and salad oil 500g (about 50g).

Method:

① Wash bracken, blanch it with boiling water, soak it in clear water for 30 minutes, then take it out and cut it into 2 cm long pieces for later use.

② Shred the chicken, add salt, monosodium glutamate and starch into the bowl, pour salad oil into the wok and heat it to 70%, then pour the shredded chicken until smooth, and control the oil for later use.

③ Heat the wok for the second time, add a little salad oil, add onion, ginger, cooking wine and soy sauce, add shredded chicken and bracken and stir-fry for a while.

Braised ribs soup with bracken and yam.

Dishes: bracken, yam pot, sparerib soup, wild vegetables and soup. This dish has the effects of invigorating qi, tonifying deficiency, invigorating stomach, smoothing intestines, clearing away heat and promoting diuresis, calming the nerves and lowering blood pressure.

Ingredients: dried bracken, yam, black fungus, ribs, salt.

Production process:

1.

Soak dried bracken one night in advance, pick it up and chop it up before cooking;

2.

Washing yam, peeling, dicing, and soaking in water to prevent browning;

3.

Wash and soak auricularia auricula, remove the pedicle and tear it into pieces;

4.

Wash ribs, cut into pieces, pick them up and put them into water;

5.

Boil water, add all the ingredients, and simmer for two hours after boiling. Season with salt and serve.

Component analysis:

Edible brake leaves

I saw bracken in my hometown, some were light green, some were purplish red, the light green was relatively small, and the purplish red was very strong. I don't know if they are the same species, but they must be ferns.

Due to seasonal restrictions, fresh bracken is rare in the vegetable market, but there are canned bracken, salted bracken and dried bracken to choose from. Some northern restaurants can eat wild vegetables or delicacies all year round, which are actually bracken. Fresh bracken is very suitable for stir-frying, pork belly frying and soup making. It tastes smooth and tender, but it needs to be soaked for several hours before cooking (some people say it takes two days, but this is unnecessary), and then blanched to remove its bitterness. Dried bracken is generally boiled or blanched in the early stage of production, so it has no bitterness. Just soak it soft when cooking. You can make soup or stew flowers.

Pteridium aquilinum is known as the king of auspicious dishes, longevity dishes and mountain vegetables, which shows its rich nutritional value. Chinese medicine believes that bracken has the functions of clearing heat, invigorating stomach, smoothing intestines, lowering qi, expelling wind and resolving phlegm. , and can kill bacteria, diminish inflammation, lower blood pressure, clear intestines and detoxify, and enhance disease resistance. Its listing season is when the land in South Guangdong is suddenly cold and warm, and it is most likely to catch a "hot and humid" cold. It is best for frying food and making soup.

Delicious tip:

Pteridium aquilinum and auricularia auricula are cold, but adding ribs together will make them calm and delicious.

Dried bracken

Dried bracken

Selection of ingredients: fresh bracken from April to June.

Production steps: Boil bracken in boiling water for 2-3 minutes (note: don't cover it), take it out and dry it in the sun for 8- 10 days.

Storage method: plastic bags are sealed to avoid high temperature storage.

Usage: Cook dried bracken with bacon, which tastes better.

Braised meat with bracken

Pork, dried bracken, oil, red pepper, pepper, onion, ginger, garlic, soy sauce, cooking wine, sugar.

working methods

1, dried bracken should be soaked in warm water for at least 24 hours in advance;

2. Slice the meat, cut the bracken, chop the ginger and garlic, cut the onion and cut the red pepper;

3. Pour a little oil when the pot is hot. When the oil is hot, add ginger, garlic, red pepper and pepper and stir-fry until the color of the meat slices turns white. Add soy sauce, cooking wine and sugar and continue to stir fry;

4. Pour in the prepared bracken and stir fry a few times. Add salt and water (water is not suitable for all ingredients) and boil over high heat. Then change to medium heat and stew until the juice is collected. When the vegetables are soft and rotten, sprinkle with onions.