1, wild spicy food

Wild spicy vegetables are common wild vegetables in spring, which generally grow in March-April every year and become elders after April. Wild spicy vegetables taste a little spicy if they are used for cooking, and are suitable for making sauerkraut.

2. Sophora japonica

Sophora japonica is a beautiful and delicious wild vegetable. Sophora japonica can be used for cooking, or it can be cooked with eggs and steamed. It tastes sweet and delicious.

3. Rodent grass

Rodents are wild vegetables born on hillsides or ridges. Another name for rodents is cabbage. Rodents are most suitable for making Qingming cakes after juicing.

4. Toona sinensis buds

Toona sinensis bud is one of the most suitable wild vegetables to taste in spring. Toona sinensis buds can be used to fry eggs and tofu.

5. chicory

Chicory leaves are turquoise with small yellow flowers. Chicory has a bitter taste and needs to be blanched before cooking.

Step 6 fold the root of the ear

The scientific name is Houttuynia cordata Thunb. March to April every year is the golden season of roots. After April, elders can't eat. The roots of broken ears can be eaten cold or fried.