Mother-in-law, shepherd's purse, bamboo shoots, acanthopanax, wild bitter chrysanthemum, native ginseng, mushroom, motherwort, bracken, bitter greens, fungi: one of the most beautiful foods in the world. After the spring rain, in the humid weather, the fungi grew especially plump. Many restaurants are promoting mushroom dishes. Foodie Ming Ge mainly recommends Conghua’s wild tea mushrooms because they are different from ordinary tea mushrooms. Conghua’s wild tea mushrooms grow on lychee wood. ★Recommended recipe: Stir-fried duck tongue with buckwheat seedlings, tea and shiitake mushrooms. Wild tea shiitake mushrooms are fried with meat, which is very delicious. The chef recommends using fresh buckwheat sprouts to stir-fry with duck tongue. Firstly, the fresh buckwheat sprouts can make up for the dry taste of the tea mushrooms. Secondly, the duck tongue, a specialty of the farm, will penetrate the strong cured flavor into the tea mushrooms. It tastes fat but not greasy. False coriander: An inconspicuous wild vegetable that grows in the fields. The appearance of the fake coriander makes it difficult to tell the authenticity at first glance. When I put it up to my nose and smell it, I realize that it has a special fragrance that coriander does not have. ★Recommended recipe: Stewed chicken feet with fake coriander and spicy root. The method in rural Conghua is to use fake coriander and spicy root to stew pork belly. If you want a lighter taste, you can use chicken feet instead of pork belly. According to reports, drinking this soup in spring has the effect of removing dampness and warming the stomach. Water greens: Water greens are the easiest to eat natural gift in this season. They are quite popular in restaurants in Conghua, but they are a rare item on the dining tables in Guangzhou. Grown in a small mountain stream near Conghua Hot Spring, the dish is sweet and refreshing. ★Recommended method: Fried green vegetables with fat fork. The chef has a cooking secret that can make the green vegetables taste delicious: drain the washed green vegetables a little, pick them up and put them evenly in a flat-bottomed container, and then sprinkle the noodles with already cooked vegetables. Bake the fried ginger for 15 minutes. The result is that the water greens can not only remove the heavy muddy smell, but also keep them fresh and tender. Since water greens are relatively lean food, stir-frying them will be rather monotonous. Ming Ge, who is at the same table and is well versed in gourmet food, said: "Use lard to sauté the oil pan, add fat and stir-fry with barbecued pork, the taste is best." ● Enjoy the freshness of wild vegetables under the pond foundation of the Institute of Agricultural Sciences , picking up the soil, hands full of mud, adding a handful of watery and green wild vegetables in the hand, it is really pleasing to the people. According to restaurant manager Hu, the wild vegetable hot pot is frequently clicked by many diners and can be eaten as soon as it is burned. It can best maintain the nutrition and original taste of wild vegetables. In the self-service hot pot set menu, in addition to a variety of freshly picked wild vegetables, it also provides chicken, hand-made meatballs, sashimi and other meats. In addition, there are also vegetarian dishes such as enoki mushrooms, tofu, and yuba. The soup bases include Codonopsis, Huaishan wolfberry, chicken soup, and delicious mushroom soup. Treasure place for foraging: Xingang East Road, Guangzhou Institute of Agricultural Sciences restaurant. New products: fennel greens, rich greens, silver cabbage, spring mustard greens. Fennel greens: Fennel greens have a special aroma all over their body. Don’t underestimate this taste. According to Chinese medicine records, the main component of fennel is fennel oil, which can stimulate gastrointestinal nerves and blood vessels and promote the secretion of digestive juices, so it has the effects of strengthening the stomach and promoting qi. In addition to the medicinal value of fennel, this vegetable with a special aroma can transform food and remove greasiness. For people who have enjoyed a big meal, a bowl of minced pork and fennel soup is the best thing after the meal. ★Recommended recipe: Stir-fried beef with fennel. Fresh beef is paired with fennel stems. The red and green colors are fragrant and fragrant. Fennel is added to the meat to make it a natural meat and vegetable. It is understood that some diners come to eat this dish during the fennel season. It turns out that the planting period of fennel is very short, and it is gone by the beginning of April. Those who want to try new delicacies must hurry up. Stir-fried beef with fennel and fennel: a wild vegetable with young leaves and white petioles for consumption. Spring is the best time to eat it. ★Recommended method: Stir-fried silver cabbage with minced garlic. Since silver cabbage is sweet and has a strong flavor, it is not advisable to use too much seasoning to cover up its advantages when cooking. Stir-fried with minced garlic is a good choice. The stir-fried silver cabbage is thinner and softer than when fresh. It feels like eating thin noodles when chewed. Silver-threaded vegetable, wealthy vegetable: The layers of zigzag-shaped vegetable leaves look like a wealthy peony flower from a distance. Fuguicai is extremely nutritious and is a common health-care wild vegetable on the table. Fu Gui Cai is light in flavor and cold in nature, and has the functions of clearing away heat, detoxifying, stopping bleeding, and cooling blood. ★Recommended method: Fugui vegetable soaked in shredded pepper and fermented bean curd. The cooking process is very different from that of silver vegetable. Because Fugui vegetable has a little tender moss, it doesn’t taste smooth when stir-fried. The chef chooses the soup dipping method to maintain the smooth texture of the rich dishes. Use spicy shredded chili peppers and the tangy flavor of fermented bean curd to add a gamey flavor to the dish. [Tips] Be particular about eating wild vegetables. The key to cooking wild vegetables is to choose different cooking methods according to their different characteristics.

At the same time, the wild vegetables must be fresh, and the time between washing, cutting and cooking should not be too long to avoid the loss of vitamins and inorganic salts. Wild vegetables do not contain fat and cholesterol, and are rich in inorganic salts, vitamins and other nutrients needed by the human body. Most of the nutrients are higher than cultivated vegetables, and they have unique flavor and effect. By correcting their bias through cooking, they are not only delicious and palatable, but also increase appetite. It can play a very good health care role. Wild vegetables are generally less contaminated, and they do have a unique flavor. They can be called natural foods, but everything should be done in moderation. Because most wild vegetables are cool and cold in nature, they can easily cause diseases such as cold spleen and stomach deficiency. A few wild vegetables such as fishweed are slightly poisonous and are harmful if eaten in large amounts. Wild vegetables such as ferns contain allergenic substances and may cause physical discomfort if eaten in large amounts. Therefore, when eating wild vegetables, you should not be greedy or gluttonous.