The fern is rich in nutrition, besides containing starch, fat, protein, it also contains vitamin A, C and phosphorus, calcium and so on, every hundred grams of it contains 1.68 milligrams of huorobin, vitamin C 35 milligrams. It is young and tender leaves and stems, is a unique flavor of wild vegetables, fried food, boiled soup, chili, salted, light and fresh. With a little hot water can be eaten fresh, can also be dried into the sun or salted long-term freshness.
The fern is a forest plant of the genus Fern of the family Fengyelidae, is a kind of flavorful, tender and delicious, high nutritional value of wild vegetables, which is rich in proteins, sugars, organic acids, cellulose and a variety of vitamins. It is one of the forest vegetables with great development value. Fern is rich in nutrients, refreshing, greasy, digestive effect, therefore, people say fern is "the king of mountain wild vegetables", "snow fruit mountain treasures". The motherland medicine, fern taste sweet, cold, have clear heat, diuresis swelling, tranquilize the spirit, blood, pain effect, can be used in the treatment of fever, dysentery, jaundice, leucorrhoea and other evidence, but also as a rheumatoid arthritis, hypertension, dietary therapy.
The fern tastes crisp and tender, smooth and gluten-free, flavorful and fragrant. Home can be choked, fried, eating method is very much. The culinary world of fern is even more cherished. Because of its color green, beautiful shape, can make a variety of color, flavor and aroma shape excellent hot and cold dishes, that is, rich in rich mountain village flavor, and fragrant, so that people look and mouth-watering. Such as by the hands of a famous chef, you can also make a lot of delicious dishes, such as Shangzhi meat, fried meat ferns, mignonette ferns, seaweed ferns, etc., are popular delicacies. Japan's "chicken sukiyaki" is a well-known fern good vegetables.
When it comes to eating, Li Shizhen said: "its stems are taken when young, has been boiled in gray water to remove slippery saliva". Boiled in gray water is very necessary, because the fern roots and leaves contain cotton horse acid, gray water is alkaline, can destroy its acid, make it harmless. The specific processing method is slightly told as follows: fern picking back immediately after the treatment to prevent aging. Nutrition loss. First remove the curly head fern flowers, wipe clean fine hair, with a concentration of 1% of the grass ash water, (that is, 1.5 pounds of high-quality dry straw burned into ash powder, water dissolution filter, and then clean natural water 80 ~ 100 pounds) contained in a clean solvent for soaking for 3 ~ 5 hours (grass ash water to cover the fern appropriate) and then according to the size, length, color, equal to fern to kill the green, method one: the concentration of 1% of available Method 1: the concentration of 1% of the grass ash water and the corresponding ferns at the same time in the pot, with a strong fire, burned to gray water bubbling and then extended 2 ~ 4 minutes. Method 2: first prepared grass ash water boiling, with the corresponding fern into the boiling water hot 2 ~ 3 minutes. In short, scalded until ripe through the heart, rolled and constantly appropriate. Scalded ferns should be immediately rinsed with clean cold water (preferably flowing water). After washing and draining with a leaky dissolver, dry in the sun or wait for use.