Born in the countryside, it can be described as a paradise for wild vegetables in the countryside. All kinds of wild vegetables can be found in the countryside and once became a unique feature in the countryside. These wild vegetables were often eaten when we were young.

1. purslane

This kind of wild vegetable has strong viability, drought resistance and waterlogging resistance, and strong viability. It grows in colorful gardens, farmland and roadsides, and is the most common field weed. When I was a child, I often picked it with my friends, and then took it home to eat with boiling water. It tastes like spinach.

2. Grey cabbage

It's what we often say. Grey vegetables must be harvested from the tender leaves and stems that have just grown, otherwise they can't be eaten when they are old. There are many ways to eat grey vegetables, and they can be mixed with corn flour to make a nest head, which is healthy, delicious, tender and nutritious. Moreover, grey vegetables can prevent anemia, promote the growth and development of children, and have a health care function for middle-aged and elderly people who are calcium deficient.

3. Malantou

Malantou has two kinds of red stalks and green stalks, both of which are edible. Malantou with red stalks is the best medicine, which often grows on hillsides, fields, roadsides and all over the country. It is a common wild vegetable, and Malantou has many nutrients.

4. Wild garlic

Wild garlic grows on the hillside. It is a white ball in the grass, wasteland and roots. The whole plant can be eaten. It tastes a bit like leek. When I was a child, it was often used to stir-fry with eggs. Traditional Chinese medicine in health care believed that wild garlic had a warming effect, which could strengthen the spleen, stimulate appetite, help digestion, relieve greasy food and promote appetite. No wonder it was eaten more and more when I was a child. Now this kind of wild garlic is rare.

At that time, there were no herbicides, and wild vegetables could grow freely as long as there was soil and water. Unlike now, wild vegetables are becoming more and more precious.

Oenanthe javanica: Generally, in places where there are ditches near ponds and vegetable fields, large areas of Oenanthe javanica, dividend stems and white stems will grow in spring. Generally, Oenanthe javanica grown on dry soil is red stems, which has a stronger fragrance. When I was a child, I heard adults say that there were leeches in the water celery beside the paddy field, so I was very careful when picking it, for fear of being entangled by leeches. When I picked it home, I had to cut open the thick stems and carefully check whether there were leeches in it.

At that time, the dishes were very simple, and meat was rarely eaten. Oenanthe javanica was basically stir-fried with a few grains of fermented soya beans and a small piece of lard and chili pepper. My brother didn't like the smell of Oenanthe javanica, and I ate the most and the most delicious every time. If my brother likes food, my sister and I have to give way. At that time, I was very grateful that my brother didn't like water cress.

Small bamboo shoots: Small bamboo shoots gradually emerge in the spring breeze, especially after a spring rain. You can drill out of the ground and pick them at will, and you can harvest a basket every time. After peeling, only one-third of them are left. If you can't finish eating them, you can marinate them.

Small bamboo shoots can't be fried directly, so they need to be blanched before frying, otherwise they will have a bitter taste. Small bamboo shoots are very refreshing whether they are fried or fried, especially fried bacon, which is full of the fragrance and gravy of bacon, which is a kind of snacks for rural strong men. Small bamboo shoots are hair and should not be eaten more.

Pteridium aquilinum: Pteridium aquilinum is a wild vegetable in early spring. When small bamboo shoots come out, it becomes old. When I was a child, I especially liked the tender and thick feeling of bracken. There are also red stems and green stems in bracken, and the taste of bracken in each place will be different, and some will be bitter. The bracken in the mountains behind the old house where we live is thick and delicious, and it tastes sweet when carefully tasted. At that time, I didn't know how to pickle bracken, so I could eat a meal every time I pinched a handful on the mountain, without being greedy. You also need to blanch the bracken before frying. Apart from stir-frying, stir-fried meat and bacon are very good. Now it is reported on the Internet that bracken contains a kind of "protofern glycoside" carcinogenic component, and I don't know whether it is scientific or not. In the past two years, the number of people eating it has gradually decreased.

Portulaca oleracea L.: Portulaca oleracea L. has become one of the most sought after wild vegetables for its rich nutrition, powerful efficacy and no side effects. Portulaca oleracea L. has a strong vitality, and seeds are born when they land. Summer is the most vigorous season for Portulaca oleracea L. and the best time for picking. At that time, my family knew little about cold salads and hardly ate them. Therefore, every time I picked the purslane home, I dried it into pickles and put it in a ceramic jar for storage. When I took it out during the Chinese New Year, I didn't mention how fragrant it was, and my mouth watered when I smelled it.

Ground vegetables: the land will only be available if it rains heavily. Every time you pick up the land, you will get muddy and often get scolded by adults. Land is very difficult to clean because of its muddy soil, and it is rarely picked for fear of being scolded by adults.

At that time, local vegetables at home were generally used to make soup. If possible, I beat 2 eggs and added a little pepper, which warmed my stomach when it was cold in spring.

Peach oil: I don't know if peach oil is a wild vegetable, that is, peach tears that people say now. Peach oil picked from peach trees swells up once it is soaked. When there are many peach oils on a peach tree, you can eat a meal. Peach oil itself has no taste, but with a spoonful of lard and a few chopped green onion, it tastes different.

In short, there were many wild vegetables when I was a child, but I often didn't eat much. Because of the lack of knowledge about wild vegetables, I often ignored some high-value wild vegetables around me, regarded them as weeds, and missed their nutrition in vain. Those days were simple and poor, but they were happy ...

This kind of wild vegetable is called "broom dish" here to make soup delicious. Have you seen it? Or do you call it something different from ours?

This is called "Ma Zi Cai", also known as Portulaca oleracea. It has a very strong vitality. If it is pulled down and exposed to the sun for several days, it will not die. It can be dried in the sun, or it can be cooked and eaten cold. One way to eat it is to sun-dry it into dried vegetables, and then wrap it into big buns with lard residue. It's delicious, and it makes my mouth water. This is my favorite when I was a child.

Qu Cai, eaten directly raw. After washing, dip it in sweet sauce. The bean paste is delicious and slightly bitter. It also has the effects of clearing away heat and toxic materials.

The flowers of Ququ cuisine are still pretty. People I don't know think this is wild chrysanthemum.

Look at this quite common wild vegetable, which is euphemistically called: grey vegetable, which is better for making soup. It has the effects of preventing anemia and supplementing calcium for middle-aged and elderly people.

This is very interesting, called green vegetables, commonly known as amaranth! Have you eaten this wild vegetable?

Salsola salsa can be cooked and eaten cold, and can also be used as medicine. It is said that it is a good medicine for treating hypertension.

Do you all know this? Our hometown is called Lao Niu Jia, which can be eaten by pulling the skin open. When I was a child, I often found it to eat.

When you take it off, white liquid will flow out at the broken place.

First Brother's "Impression of Xinmi Food" ―― Eating in the Wild

1, noodle dish

The rain has passed, the coldness is fading, the melting water is rising, the wheat seedlings are turning green, the noodle dishes in the northern wheat ridge are tender, the clever women have already started picking, and the faint fragrance in the tender has competed with the awakened soil. Of course, noodle dishes can add a lot of color to a pot of qiangguo noodles. It's refreshing to simmer the garlic sauce cold salad. Mixed noodles with steamed vegetables on the pot have a stronger fragrance. If they are paired with chrysanthemums, it will add a lot of color ... The season has passed, the top pedicels are stiff, and the noodle dishes are no longer beautiful. I heard that there are plants under the forest now, so I must lose too much interest and not eat! If you don't eat from time to time, you will stick to it.

2, Artemisia

As the saying goes, "Artemisia capillaris in March and Artemisia capillaris in April" refers to Artemisia capillaris, also known as Artemisia capillaris, which is a blind medicinal material. Perhaps the tender and mature medicinal properties are different, so it is said. However, as a secret person in the food field, I have started a year's food field health-keeping experience since the cold-mixed Artemisia capillaris, and there are two kinds of cold-mixed, which are slightly astringent and bitter, with heavy aftertaste, water-cooled and garlic juice.

3, shepherd's purse

Perhaps it is ugly among many wild vegetables, and sometimes it seems a little evil to look at the thorn leaves. Water shepherd's purse is called water shepherd's purse bud by secret people. When it is mature, it is used as medicine, when it is tender, it is directly salted and rubbed to get rid of bitter water, and it tastes light. Of course, there are not a few people who suffer from bitterness. It has lost its original truth to blanch the red oil. In fact, eating wild food is fun, food is inclusive, and mood is crucial.

4, ground vegetables

There is no doubt that the favorite of Mi people for wild vegetables is ground vegetables. This kind of germ and algae spirit appears in many fields after the summer rain. However, Mi people's favorite is the slate on the hillside, which is clean and easy to wash. Unlike other places, it needs to be washed repeatedly with rice water and salt. Fresh food is the best, and dry storage is not bad. Boiled eggs are a common way for people to eat. The stuffing of jiaozi and fried spring rolls is fragrant, and a pot of fresh soup is more colorful and dense.

5, acacia flowers

In the Spring Festival Evening in Mi 'nan, Sophora japonica is full of slopes, with a fragrance of ten miles, butterflies dancing and bees chasing after it. It is another year when Sophora japonica blooms, children and old women flock to it, and it is frozen in water, which is out of season, sweet in Sophora japonica, and has a wide range of dishes, especially bud buds. The steamed powder is fragrant and refreshing, and the stuffing of jiaozi buns can be matched with vegetarian dishes. Pancakes and pancakes are all based on it.

6, the flower of architecture and bamboo shoots

Thundering in the Central Plains, drizzling lightly, the gully along the cliff ridges, forming buds, shaped like hair, covered with green spots, which are very poor in shape. However, people climb the cliff and climb trees for the sake of this fleeting seasonal flavor, and when the green spots turn white, the food is tasteless, and people call it a wooden stick and "no rescue". However, the secret people are keen on steaming their flowers without losing their original flavor. The noodles are steamed with garlic, the pancakes are wrapped in egg liquid, and Tang Jia borrows hens. Many ways of eating are all based on the soul and craftsmanship.

7. Liu Yaer

"Looking up at the willow in May 969", when the season comes, the willow tree wakes up from the cold, and the gloomy branches are gradually yellow. In the drizzle, it is like smoke and fog, and in a few days, the tender buds will stick out their heads. It is not difficult to pick a basket of half a basket at will. To make food, it is necessary to filter it with boiling water and cold water. The bitterness is removed, and it is fresh and self-contained. The cold salad tastes slightly bitter, supplemented by sprouts and sprouts. Liu Yaer, a secret food, has accelerated the pace of chasing spring outside the food.

8, pumpkin tips and flowers

In recent years, Mi Ren ate pumpkin tips and flowers. It turned out that most of these things were cut to feed pigs. However, with the migration of food and the spread of the Internet, Mi Ren readily accepted such a good thing. Pumpkins are tender and sharp, salt water is soaked, boiled water is soaked in cold water, minced garlic is light in clear oil, and red oil is not bad. Vegetarian cooking, meat frying, egg wrapping, soup and pancakes follow your own wishes, and flowers are similar. Wrapping eggs and frying them until they are crisp is not for the sake of eating, but more for enjoying the charm of food. In fact, delicious food is like a stream, and the true meaning of today's Xinmi cuisine is good-natured acceptance, inclusion, improvement and innovation.

8. Amaranth

Internet search revealed that the corn dish that has been eaten for decades was originally called amaranth. In late spring and early summer, green vegetables came on the market, with a wide variety of dishes, cold and hot-fried. Amaranth tastes a little astringent, and its shape is not beautiful and uneven. Ordinary diners don't like it. Only rural village shops mix it with garlic, stir-fry it with oil, wrap it with eggs, or use one or two to simmer soup, and also use boiling water to remove bitterness. And the time is too hot, amaranth grows wildly, there is no eater, and it is defeated like weeds and goes into silence. Food like this, people like the beauty of game and eventually lost in Mu Ye, people like the respect of fame and fortune and eventually buried in nothingness. Regretful?

9, horse monkey

Frogs croak in the wild, cicadas hiss in the branches, and it's a little cool after dinner. Adults and children go out with flashlights and buckets, and there are many trees in the ground. When the monkeys break through the ground and climb trees, they are catching fresh food. If they wait until dawn, they will have shed their shells and become cicadas. When she was caught that night, the clever woman prepared salt water early, soaked it to death, washed it repeatedly, marinated the ingredients, put warm oil into the pot when eating, fried it until it was soft yellow, took out the hot oil and fried it until it was golden yellow, which was really enjoyable.

10, Scorpion

Shan Ye, who pursues game in the night, holds a purple light or holds it in his hand, or holds a long bamboo tweezers on his head, and wears a bottle or basket on his belt. Looking at his dress, he is an expert at catching scorpions. The mountains are sunny, scorpions multiply, and the shady slopes are full of snakes and centipedes. Within three meters, scorpions are visible, quick of hand and quick of eye, and have entered the bottle. What is important is that the harvest is not important. Put the caught prey in an empty bottle for a few days, spit out the dirt, soak it in salt water, wash it, pour it dry and fry it, and enjoy it for one or two. You don't have to eat too much. Those who use wine to touch raw food need a little courage and skill. As for soup, it is a chef's art, and it is no longer common practice.

Running between Pingchuan, Shan Ye in spring and summer in search of delicious food may have already surpassed the fun brought by the food itself. The eaters learn from the cooking methods of North and South cuisine and blend in with the interest of Shan Ye, chasing after the exquisite taste buds, without losing the ingenuity of a gourmet.

Grey vegetables, qu qu vegetables, broom seedlings, and sweet-smelling Sophora japonica flowers are beautiful. Now there is no time to go to the fields. Miss ...

I ate very wild vegetables when I was a child. Wild amaranth, grey vegetables, Malan vegetables and so on.

The most familiar is shepherd's purse. At that time, our sisters were all growing up. Often do not have enough to eat. Long when Saturday afternoon, after school. My sister and I went home and dumped all the things in our schoolbags on the bed.

Then put on a plaster knife. With our schoolbags, we walked towards the farmland behind the Friendship Hotel. My sister and I made big eyes and bowed our heads and looked for it slowly. Suddenly, I found a large field of shepherd's purse. We are so happy. When I couldn't dig shepherd's purse. When you meet a small shepherd's purse, dig it regardless of the willy-nilly.

It's so big now. Enough for us to dig. We specialize in digging big ones. Soon, my sister and I were all full of schoolbags. We are very happy. Carry a shepherd's purse full of schoolbags. I went home happily.

1. shepherd's purse

Speaking of shepherd's purse, everyone must have eaten it. The jiaozi wonton stuffed with shepherd's purse and pork is delicious. The root of shepherd's purse has the highest medicinal value, and shepherd's purse has a laxative effect, so people with diarrhea or weak stomach had better not eat more.

2. Malantou

As a cold dish in the restaurant, Malantou is believed to have been eaten by everyone. When I was a child, I often went to the field with baskets and scissors to pick Malantou with my friends. Do you know? The effect of Malantou is really too great:

1. Malantou contains calcium, phosphorus, iron, carotene, potassium, vitamin B, niacin, etc.

2. Malantou is rich in mineral elements and β-carotene, of which the potassium content is 20 times that of ordinary vegetables;

3. Malan is rich in protein, which is rare in vegetables and high in potassium and low in sodium;

4. Malan is an alkaline food and also has a good anticancer effect;

5. The vitamin C content of Malantou exceeds that of citrus fruits, which can effectively prevent the synthesis of nitrosamine carcinogens in human body, prevent normal cells from canceration, improve the number and vitality of T lymphocytes in the body, and improve the radiation resistance.

Remember to eat more when you meet Malantou in the restaurant next time ~ Haha

3. Toona sinensis head

Toona sinensis smells like coriander. People who love it love it, and people who don't like it avoid it. But its nutritional value still needs to be said. Generally, it can be divided into purple Toona sinensis with dark color and heavy aroma and green Toona sinensis with light color and light taste. Toona sinensis is rich in vitamin E and amino acids. It contains a certain amount of nitrite, and it needs to be boiled in boiling water before cooking, and the color of the leaves will also change from different shades of purples to bright green. Moreover, Toona sinensis cakes, scrambled eggs, fried tofu and stir-fried are all delicious! !

4. Houttuynia cordata Thunb

Houttuynia cordata Thunb. has anti-radiation effect and immune function enhancement, and has no toxic and side effects. It is also suitable for people who are often close to radiation sources, such as X-ray machines and computer operators, and people who often watch TV and computers.

5. bracken head

My mother likes this very much, but I don't like it. Pteridium aquilinum is sweet and cold, and it has the effects of clearing away heat, invigorating stomach, smoothing intestines and reducing qi. Eating bracken often has many benefits, and the unique fern of bracken has certain inhibitory effect on bacteria, which can clear away heat and toxic materials, sterilize and diminish inflammation. Moreover, some components of bracken can dilate blood vessels and lower blood pressure. The dietary fiber contained in Pteridium aquilinum can promote gastrointestinal peristalsis, has the function of lowering qi and relaxing bowels, and can clear the intestines and detoxify. Eating bracken regularly can replenish spleen and qi, strengthen the body and enhance disease resistance. However, there are also comments that bracken is toxic. To be on the safe side, it is best not to overdo it and blanch it with boiling water to reduce protokeratin.

6.purslane

Portulaca oleracea is commonly known as wasp grass and wasp dish. Portulaca oleracea is rich in copper and norepinephrine, which can promote the secretion of insulin by pancreas, regulate the process of glucose metabolism and keep blood sugar constant, so it has a certain effect on treating diabetes. In addition, it also contains unsaturated fatty acids, which can inhibit the production of cholesterol and triglycerides and protect the cardiovascular system. Cold salad and stuffing can be used.

7.day lily

When I was breast-feeding, my mother-in-law often used day lily to stew pig's trotters for me to eat, because it had a good effect, such as tonifying deficiency and reducing milk, calming the liver and promoting diuresis, and stopping swelling. Fresh daylily should be scalded in hot water first, otherwise it will be toxic, and then it can be cold or stir-fried.

8.dandelion

Also known as (old woman), old woman's function is to clear away heat and toxic materials, reduce swelling and induce diuresis, which has antibacterial effect, can stimulate the immune function of the body, and achieve the functions of benefiting gallbladder and protecting liver.

9.mint

Mint, also known as Yindancao, can be used as medicine and food. Mentha haplocalyx is a medicine for dispelling wind and relieving fever, and its peppermint oil is a medicinal effective component, which is often used to prevent colds and sore throats.

10. Perilla frutescens

The efficacy of perilla frutescens: dispelling cold, regulating qi and harmonizing middle energizer, promoting qi and preventing miscarriage, and relieving fish and crab poison. For exogenous wind-cold, headache, nasal congestion, cough, vomiting, Chinese fish and crab poison.

What wild vegetables did you eat when you were a child? The most unforgettable thing is the delicious food made by winter bamboo shoots, that is, simple winter bamboo shoots and salted vegetables, as well as complex winter bamboo shoots and gouqi heads.

Let's share the practice of "winter bamboo shoots and hoes" with our friends.

Prepare half a catty of fresh and tender gouqi, 3 liang of vegetarian shredded pork, 2 liang of winter bamboo shoots 1 liang, and an appropriate amount of salt, salad oil, sugar, monosodium glutamate, sesame oil, cooking wine, wet starch, chopped green onion and Jiang Mo.

Clean the head of Chinese wolfberry and winter bamboo shoots respectively, then cut them into shreds, and the vegetarian shredded pork is sized with cooking wine' salt and wet starch.

Heat the oil pan to 70% heat, put in the shredded pork and fry it until it turns yellow. Don't fry it too hard.

Re-oil the wok, heat it, stir-fry the chopped green onion and shredded ginger until fragrant, and stir-fry the shredded winter bamboo shoots until 70% cooked. Add gouqi head and fried shredded pork.

Stir-fry for a few times, then add salt, sugar and monosodium glutamate until it tastes good, and pour sesame oil out of the pot.

Give Dajia another "slice of medlar meat".

Prepare 4 pieces of tender leaves of Lycium barbarum, 3 pieces of vegetarian meat, salt, monosodium glutamate, cooking wine, wet starch, salad oil, vegetarian soup and vegetable oil.

Wash the gouqi head and wash it with water. Stir-fry the vegetarian meat slices separately in a wok until cooked, and then remove them for later use.

Put the wok back on, stir-fry the gouqi head for a while, add vegetarian broth, cooking wine, salt and monosodium glutamate to taste, thicken it with wet starch, stir-fry the vegetarian meat slices evenly, pour salad oil on it, and take it out of the pan and plate it.

Author: wild vegetables. The materials refer to diet libraries: 6000 cases of Meidian, 6000 cases of learning sauces, 6000 cases of People's Soup, 6000 cases of Old Fire Soup, 6000 cases of porridge and rice soup, 6000 cases of aquatic seafood, 6000 cases of soybean milk and 6000 cases of children's nutritious meals, and we are grateful to the readers community of wild vegetables.

When I was a child, I lived in the countryside. The vast fields lack the most wild vegetables. When I was a child, I also ate many wild vegetables, such as wild amaranth, gray cabbage, horsetail, shepherd's purse, Toona sinensis head and so on.

Among these wild vegetables, I like horsetooth and Toona sinensis head best.

When I was a child, I always loved to dig horsetails behind my grandmother. Grandma likes to steam the dug horsetooth vegetables for us. Fresh horsetails are mixed with flour and eggs, steamed in a steamer, then mixed with garlic juice pounded by grandma herself, poured with sesame oil and stirred evenly, which is called a fragrance when eaten.

Grandma loves to dig horsetooth vegetables, and grandpa loves to break the head of Toona sinensis. When I was a child, it was called "worship" to watch my grandfather hook the tall toon head with a sickle or hoe, and I felt that my grandfather was really omnipotent.

Grandpa broke the Toona head, which can be cold or scrambled eggs. Everything tastes delicious. However, I like Toona sinensis scrambled eggs best. Eggs scrambled by tender Toona sinensis will taste like spring when you take a bite.

When I was a child, my grandparents always loved to tell me stories about the past. It is said that in difficult times, they eat wild vegetables purely for their stomachs. And we eat wild vegetables now, just to adjust and improve our lives occasionally. Thanks to the wise leadership of the Party, people's lives are as high as sesame blossoms.