After Tomb-Sweeping Day, the temperature gradually increased and the rain gradually increased. At this time, the grass is green and the flowers are fragrant, which is a good time to go out and dig wild vegetables. In this Qingming holiday, people devote themselves to the embrace of nature, while digging wild vegetables, bathing in warm sunshine, feeling the slow spring breeze, breathing fresh air, enjoying the fun brought by nature and enjoying the beautiful scenery of spring.
At this time, all kinds of wild vegetables in rural areas have been unearthed, fresh and nutritious. Speaking of wild vegetables, besides shepherd's purse, Malantou, dandelion, purslane, wormwood and grey vegetables, there are many more. Some are more fragrant and tender than shepherd's purse, just at that time. Among them, I like these five best, and their edible period is very short. If you miss them, you will have to wait for next year.
The first is wild celery.
Wild celery is a very common vegetable, which likes to grow in rivers, ditches and other water-rich places. It tastes very delicious and has certain medicinal value. Wild celery is rich in vitamins and minerals. If eaten regularly, it has the advantages of lowering blood fat, lowering blood pressure, nourishing blood and moistening skin, promoting diuresis and reducing swelling, and can also promote metabolism, relieve tension and eliminate people's troubles.
Recommended dish: celery fried with dried bean curd
Ingredients: celery, dried bean curd, cooking oil, salt, chives and chicken essence.
Operating steps: 1, clean celery, cut into small pieces and put in a bowl for later use; Wash the dried bean curd and cut it into thin strips for later use.
2, add cooking oil to the pot, add dried tofu after the oil is hot, sprinkle some salt, and fry until all sides are golden, so the fried dried tofu is particularly chewy and delicious.
3. Add celery, stir-fry until the celery is cut off, then add salt, chicken essence and a little boiling water, and boil over high fire.
Second, chrysanthemum.
Chrysanthemum morifolium is the most common wild vegetable in wheat field, and now is the most tender time. It is rich in vitamins, crude fiber, volatile oil and various minerals, which not only has the function of clearing away heat and relieving summer heat, but also has a good laxative effect. Its seedlings and young leaves are edible. Common methods include cold salad, stir-frying, stuffing, steaming, etc., but I think cold salad is the freshest and refreshing, especially appetizing.
Recommended dish: Artemisia frigida.
Ingredients: Folium Artemisiae Argyi, garlic, pepper, cooking oil, salt, chicken essence and sugar.
Operating Steps: 1 We should first pick the chrysanthemum, remove the old leaves and stems from the roots, only take the young leaves and heads, then clean them and control the moisture.
2. Add water to the pot. After the water is boiled, add the washed Folium Artemisiae Argyi, blanch 1 min, take out and cool, then squeeze out the water, chop it up and put it in a bowl.
3. While boiling water, wash and chop the garlic and dried peppers, add cooking oil to the pot, add minced garlic and pepper after the oil is hot, turn off the fire, add salt and chicken essence, then add mugwort leaves and mix well. Take out the pot.
Third, noodles.
Noodles, also called noodle trees, are wild vegetables with tender taste and rich nutrition. It's cool, sweet and slightly bitter. Its whole grass and tender stems and leaves can be used as medicine, which has the effects of moistening lung, relieving cough, cooling blood and stopping bleeding. Noodles in tender stage have the best taste, and they will be a little astringent when they are old, so we'd better eat them in tender stage, and the taste will be better.
Recommended dishes: bread.
Ingredients: noodles, flour, eggs, cooking oil, salt and spiced powder.
Operating steps: 1, clean the noodle dish, put it in a pot, blanch it, take it out and cool it, then chop it up and put it in a big bowl.
2. Then beat in 2 eggs, 2 spoonfuls of flour, add salt, and stir the five-spice powder evenly to make a paste for later use.
3. Brush the pan with cooking oil. When the oil is hot, pour in the batter, spread it out, fry it on low heat and bake it until both sides are golden. The cake can be served when it bulges.
Fourth, small root onions.
Small root garlic, also known as Allium macrostemon Bunge, is called wild onion here. Its stems and leaves look a bit like garlic, but they also taste like onions and garlic. The small root garlic in spring is especially fresh and tender, and its nutritional value is still very high. Garlic with small roots contains a lot of crude fiber, protein, vitamins and trace elements. Its underground stems are like garlic and rich in amino acids. It can be said to be a small body with great energy. Eating shallots has the effects of activating yang, transforming qi, opening the chest, dispersing stagnation, promoting qi circulation and guiding stagnation, and can also inhibit the three highs, prevent atherosclerosis and enhance physical fitness. The best way to eat garlic with small roots is to mix it with tofu.
Recommended ingredients: small root garlic mixed with tofu
Ingredients: onion, tofu, salt, sesame oil and chicken essence.
Operating steps: 1, clean the small root onions, mash the roots, cut into pieces and put them in a bowl for later use.
2. Tofu is also washed with clear water, cut into small pieces, blanched in a pot, fished out and put in a onion bowl.
3. Add salt, sesame oil and chicken essence and mix well. Serve.
Five, bitter vegetables.
Sonchus oleraceus is a kind of nontoxic wild vegetable, whose scientific name is Sonchus oleraceus and Sonchus oleraceus. Most people have never eaten chicory. In fact, sowthistle is very rich in nutrition, containing a lot of vitamin C and carotene, which can effectively improve indigestion and constipation, and has the advantages of clearing away heat and toxic materials, promoting development and lowering three levels. The dried bitter vegetables are also rich in potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, zinc, copper and other elements. Soaking them in water can clear away heat and promote diuresis, remove blood stasis and detoxify, cool blood and stop bleeding, which is very suitable for this season. Common ways to eat bitter vegetables are garlic mixed with bitter vegetables, sauce mixed with bitter vegetables, bitter vegetables with pork liver and so on, but I like to make tea after drying bitter vegetables, which is really delicious.
Recommended dish: dried bitter vegetables
Ingredients: Bitter vegetables.
Operating steps: 1, after picking bitter vegetables, clean them and control the moisture.
2. Boil water in the pot. After the water is boiled, add the bitter vegetables for half a minute and take them out.
3. Put it on the bamboo curtain outside to dry.
In April, these five wild vegetables are in season. They are fresh and delicious, and they are free of charge. Eating them often can strengthen your physique!
# Spring Life Punch Season # # Youth Memories Kill #