Originally, Toona sinensis head is also a well-known wild element in the local area, but for one thing, Toona sinensis is a tree, which is really far from the word "vegetable", and for another, Toona sinensis rarely grows by the water, so I'd better choose shepherd's purse. Only in this way, the eight continents that are popular on the market today are very different from the old ones in terms of varieties, and the new varieties can only feast their eyes.
Su Dongpo has a poem called: "Artemisia sphaerocephala has short buds all over the ground, which is when the puffer fish wants to go up." Three kinds of fresh ginger are mentioned in this poem, namely Artemisia selengensis, asparagus and puffer fish. I once said in Jiang Sanxian that the scope of Jiang Xian is not only the creatures swimming in the water, but also the characteristic wild vegetables growing on the river bank should be included in the scope of Jiang Xian. Although the word "fresh" is literally composed of "fish" and "sheep", it does not only refer to animals in the sense. What's more, a table with the theme of "Jiang Xian" seems to be incomplete if there are only fish, shrimps, crabs and turtles in the water and no wild elements in the sandbar as decoration. Of course, this is just a personal opinion. I think most people may disagree, but it doesn't matter.
Artemisia selengensis is shaped like Artemisia selengensis, but the leaves are thinner and the stems are thinner. When used in dishes, only stems are taken. After picking the leaves, choose one that is more than an inch long. If the stem is a little old and hard, you can peel it off. After washing, it can be cold or stir-fried.
Cold salad is very simple. Blanch Artemisia selengensis in boiling water, drain, add salt, monosodium glutamate, garlic paste and sesame oil, and mix well. When cooking, you can add ingredients, such as dried incense, bacon, sausage, shredded pork and so on. It is best to add salt to the oil pan before cooking, so as to keep the green and shape of Artemisia argyi. The flavor of Artemisia selengensis mainly lies in its fragrance and crispness, and its teeth and tongue remain fragrant after chewing.
When I was a child, we used to tear off the petiole of the sweet potato vine and fry it. From the appearance, the' sweet potato vine' on the plate is similar to Artemisia selengensis, and its taste is crisp and tender, but the sweet potato vine is a little sour, which is not as refreshing as Artemisia selengensis. In addition, according to Mr. Shen Congwen, the "lattice" of sweet potato vine is not as high as Artemisia.
The asparagus in Zhouba Lane is the bud of reed, which is probably the "reed bud" in Su Dongpo's poems, but it is not a fashionable new product that looks like a brush on the market now. This kind of bamboo shoot is called reed bud. It looks like it grows in the ground, which is not much different from bamboo shoots, but in fact, the skin of this kind of bamboo shoot is very thick, but the meat is very thin and tender.
The season of asparagus is very short, usually only half a month. After this time, it's gone. We should eat asparagus quickly. Asparagus is usually fried pork slices with leeks. Stir-fried asparagus is as white as nephrite, delicious and sweet in your mouth, fat and smooth, and has no fiber sense of bamboo shoots at all. In addition, asparagus can also be used as ingredients, such as stewed puffer fish, squid soup, stewed old duck pot, stewed beef vermicelli pot and so on. ...
At present, there is a kind of fresh-keeping asparagus that is vacuum-packed after processing, but no matter how vacuum-packed and fresh-kept, it is undoubtedly not as good as freshly picked asparagus in terms of color and fragrance.
I ate a kind of wild vegetable called "Pu Cai" in a small restaurant in Shiyezhou under Runyang Bridge. It looks like bamboo shoots, but there are only round bamboo shoots, but there are no bamboo shoots. I thought it was the so-called asparagus at that time, but later I heard people in the restaurant say it was the tender bud of cattail. Typha is what people in our hometown call water candles. In my impression, as soon as the water candle was unearthed, it had already separated a flat flag leaf. Where can there be such bamboo shoots? Is this cattail really an expired asparagus? But I'm not sure. I'll test it for the time being. If this broad-leaved cattail is really another special variety, it can be added to the revised incense on Sunday.
The so-called African celery, according to my understanding, is actually cress. This wild vegetable is very wild and can often grow in pieces, so it belongs to a lower position among the eight species in Africa. This dish is sometimes cooked in the canteen of our unit, and it is often fried with celery and louver. It is said that Oenanthe javanica has high medicinal value, especially good curative effect on hypertension, but it has a very special smell, which I don't like very much, so I don't like this dish either.
Malantou is my favorite wild vegetable, not to mention in Yizheng. In other places, whenever I saw Malantou, I always tried to eat it. There is also a story in it, which can be opened separately in the future, and it is omitted here for the time being.
Compared with cultivated water bamboo, wild water bamboo is very small, and some are even as small as bamboo shoots. In terms of cooking, it is no different from ordinary water bamboo, but it is "more natural and greener" and of course the price is higher.
Lycium barbarum is a small shrub, and its fruit is a precious Chinese herbal medicine. The young leaves of this small shrub can be eaten as wild vegetables. In fact, Lycium barbarum does not grow by the river, but generally on the hillside wasteland. If it is not planted artificially, it is rarely large-scale, so it is not easy to pick enough gouqi heads. The way to eat gouqi head is roughly the same as that of Artemisia selengensis and Malantou. It is nothing more than cold salad and stir-frying, but it needs a little soy sauce when cooking gouqi head, which tastes slightly bitter.
Chrysanthemum brain was originally the tender nucleus of wild chrysanthemum, but now it can only be regarded as "wild", because in Yizheng, rural people have been widely planted in the open space in front of the house. Moreover, chrysanthemum brain is a plant with strong vitality. It will never stop growing after being planted for one year. Not only will it wither in winter and spring, but it will sprout in spring and bloom in autumn, and it can be picked repeatedly in the middle. The more you pick, the more you pull the core. It can be said that "roadside wild vegetables are getting more and more prosperous"!
Chrysanthemum brain and egg soup is the most representative way to eat. Data show that it is not only nutritious, but also has the effects of clearing away heat and toxic materials, regulating appetite and lowering blood pressure. It is a good product for preventing heatstroke and clearing fire in summer. Because of this, people here like chrysanthemum brain very much, and several of my colleagues like to drink egg soup cooked by chrysanthemum brain.
To make chrysanthemum brain soup, you should master the heat. Well-cooked chrysanthemum soup, with green chrysanthemum leaves and golden eggs, is fragrant, slightly bitter and sweet, which is a bit like "the character of tea", but if it is overcooked, the soup will be dark green, and the eggs will not only be "grateful", but also have bubbles, which are not good-looking, and taste bitter and astringent. Not only is it not easy to arouse people's appetite, but it also tastes a little bad.
The last one is shepherd's purse. Shepherd's purse, which is common in restaurants, is also cold. However, cold shepherd's purse is different from other cold dishes. It is not only finely cut, but also mixed with fine Queena Ding cut from dry tea. What is more unusual is that shepherd's purse always has a special shape on the plate. The chef put the mixed shepherd's purse into a special mold in advance. Some of these molds are barrel-shaped, some are triangular and some are hexagonal. Cold dishes are packed in a mold, pressed and shaped, then demoulded and put into a plate, and then all kinds of decorations are added around, which makes people look too beautiful to eat. But shepherd's purse tastes a little hairy, unlike Malantou.
Jiaozi, the stuffing is shepherd's purse, which is the top grade in jiaozi. Blanch shepherd's purse, drain, chop, add mushrooms, onions or leeks, or add some scrambled egg slices, or directly add minced meat and mix well. It is best to mix the flour yourself. The finished dough on the market is not very good and too thin. Shepherd's purse jiaozi is suitable for boiling water. At the end of the banquet, the last dish is really good as a staple food, which can relieve fat and fill the stomach!
If there is an opportunity, I'd like to have a wild vegetable dinner. The most ideal recipe is: fried sausage with Artemisia selengensis, braised noodles with asparagus, fried veneer with African Qin, braised wild water bamboo with spicy diced Malantou, cold gouqi head, chrysanthemum brain and egg flower soup, boiled jiaozi with shepherd's purse stuffing, with stir-fry, cold salad, soup and staple food, as well as