Wash wild vegetables and cut them into 2-inch sections for later use. Shredded scallion, carrot and garlic are mashed into garlic for use. Make water in the pot. When the water boils, add wild vegetables and shredded carrots, then fish them into clear water and soak them in cold water for later use. Add a little water to garlic paste, and then mix with seasoning to make seasoning juice. Take a clean bowl and put wild vegetables, shredded onion and shredded carrot into it. Add seasoning juice, stir well with raw materials, and serve on a plate.
Or make it into potherb jiaozi. The bagged wild vegetables in Northeast China are cleaned, washed, drained and cut into powder. Prepare a handful of all kinds of seasonings in jiaozi, such as minced onion and ginger, chicken essence, salt, jiaozi seasoning and dried dried seaweed, and beat them into velvet; Put all the ingredients in a pot, add cooking oil and rock sugar soy sauce, and stir well. Mix the dough, cut into equal-sized preparations, and roll the stuffing in the leather bag. The amount of flour, vegetables and meat stuffing is 500 grams each, which can be wrapped around 80-100, depending on the size of the package in jiaozi. Boil the water, add some salt, add dumplings, boil for three times, and add half a bowl of cold water each time.