We call it gray cabbage in the countryside here. In many places, it is called gray cabbage. The reason why its name is inseparable from the word gray is because there is a layer of silvery gray on the back of its leaves. Substance, that's why farmers call it gray vegetables and gray vegetables.

The rural gray vegetables have just grown to a size that can be eaten. They are too small and too tender to taste, and they are too tender to chew, so we must wait until they grow to a hand-length height, or even taller. , the leaves change from the initial light yellow and light green to dark green or dark green. This is the best time for gray vegetables to be eaten.

Gray vegetables are easy to pick, because we don’t choose ones that are too small or too tender when eating, so we often pick one flower at a time, which seems to be more than all vegetables in spring. Pick the upper half of it. Where there are more leaves, this kind of wild vegetable doesn't care about the growing environment, and sometimes one leaf can grow in a dirty garbage dump.

You don’t need to choose other vegetables for the gray vegetables you picked back, but you must wash them carefully. Don’t be afraid of trouble. At least we need a large container with ample water to wash them at least seven or eight times. I can wash them personally. to more than ten times.

If you don’t believe it, give it a try. When the water is washed out, the silver-gray stuff on the back of the dish will fall off while washing, so the water will always be gray. It looks like, wash it a few times to make it less gray.

The washed green vegetables are the same as other wild vegetables. They need to be blanched in hot water first, but they can be eaten directly after blanching in cold water, and served cold with chili oil or garlic paste. Gray vegetable salad is an appetizer for farmers. It is delicious, light and refreshing.

Besides cold salad, the most popular way to eat gray vegetables is to make the stuffing of Jiaodong steamed buns. Cut it, add pork belly and various seasonings, and the resulting steamed buns are wild vegetable steamed buns. The best of the best, the taste is guaranteed to penetrate your heart, leave a fragrant aroma on your lips and teeth, and a lingering aftertaste.

Friends who like or don’t like wild vegetables can try eating gray vegetables. This is a kind of wild vegetable suitable for everyone’s taste. The taste is really good and worth tasting.