What kinds of wild vegetables must I try when I go to the northeast? Are they delicious and nutritious? The natural network resources of wild vegetables in forest land are naturally grown in forest environment, with zero pollution and delicious taste. Love to eat wild vegetables has long been imprinted in the bones of the northeast people. In this season, many people will harvest wild vegetables and have a good time. In spring, 12 kinds of wild vegetables that must be tasted in Northeast China are cooked with a bowl of egg sauce and wild vegetables. If you can't eat them, you will have to wait a year to eat them. Let's see what wild vegetables are available in Northeast China:

Mother-in-law mother-in-law alias: dandelion, dandelion is a green plant belonging to the genus Taraxacum in Leguminosae, belonging to perennial herbs, which is generally born on mountain lawns, roadsides, Yuan Ye and floodplains in middle and low altitude areas. Dandelion has the benefits of clearing away heat and toxic materials. Dandelion can be eaten raw, fried and boiled in soup. dandelion tea used finely cut and dried dandelion roots and leaves.

Shepherd's shepherd's purse Artemisia selengensis used to be called "nursing education grass". Shepherd's shepherd's purse grows in Yuan Ye, along the road and in the yard. A very common wild vegetable with comprehensive nutrition. It contains the unique fragrance of rural scenery and has a stronger taste. Traditional Chinese medicine thinks that Chrysanthemum morifolium tastes flat, and it has the effects of clearing liver-fire and regulating spleen, promoting blood circulation and promoting diuresis. You can eat it raw, dip it in sauce, stir-fry, mix cold dishes and make stuffing to make jiaozi.

Qu Ma Cai Qu Ma Cai, also known as Kuma, endive, invaded Ma Cai. Compositae, a perennial herb, is born on the roadside in the field, and the wolf can take the grass. Quma cuisine tastes slightly bitter and cold, and has the effect of clearing away heat and fire. Can be eaten raw with dipping sauce, cut into strips and cooked with cold dishes.

Artemisia selengensis is a kind of potherb "Artemisia selengensis" in the countryside of Northeast China, which generally grows and develops under rivers, marshes and shrubs. It is also called Artemisia selengensis, Artemisia aquatica, Artemisia selengensis, etc. It is a unique woody plant in Northeast China. It is usually harvested from its tender stems and leaves in summer and autumn, and the willow bud tastes a little bitter, has a unique fragrance and can clear away heat and fire. Legend has it that when Genghis Khan led the army to the East, he found this kind of wild vegetables delicious, and later it became a plant that people often ate. After the Artemisia scoparia buds are soaked in water, they can be dipped in sauce, or mixed with cold dishes, stewed, fried, stuffed and boiled.