1, purslane
Equisetum dentatum, also known as purslane and longevity vegetable. It is generally reddish brown, with thick leaves and long inverted oval shape, which is named because it looks like horse teeth. It contains protein, fat, methionine, riboflavin, ascorbic acid and other nutrients. Because it contains a lot of acid substances, it will feel a little sour when eating. The medicinal functions of Herba Ardisiae are clearing away heat and toxic materials, cooling blood and stopping bleeding. Because it is rich in norepinephrine, it can promote insulin secretion from islet glands, regulate the process of glucose metabolism, reduce blood sugar concentration and keep blood sugar constant, so it has a certain therapeutic effect on diabetes. In addition, it also contains an unsaturated fatty acid, which can inhibit the production of cholesterol and triglycerides and has a protective effect on cardiovascular system. There are many ways to eat it, such as fried food, cold salad and stuffing. For example, scrambled eggs with horsetails, steamed stuffed buns with horsetails, or garlic horsetails cooked to clear away heat and stop dysentery.
2. Amaranth
Amaranth roots are generally purple or lavender; There are few branches on the stem, with green or lavender stripes; The leaves are oval. We usually eat tender amaranth stems and leaves, which have the functions of clearing away heat and diuresis, detoxifying, nourishing yin and moistening dryness. Besides fried food, cold salad and soup, amaranth is also often used as stuffing. Such as cold amaranth, shredded chicken with amaranth, amaranth dumplings, etc.
3. Grey vegetables
Grey cabbage is rich in protein, vitamins, trace elements such as potassium, calcium and phosphorus, and also contains rare components such as desquamate-promoting steroid and tannin. It has the effects of anti-cancer, clearing away heat and losing weight, and has obvious inhibitory effects on influenza and Japanese encephalitis virus.
4. Dandelion
Its pollen contains vitamins and linoleic acid, while its branches and leaves contain choline, amino acids and trace elements. Its main functions are clearing away heat and toxic materials, detumescence and diuresis. It has broad-spectrum antibacterial effect, can also stimulate the immune function of the body, and achieve the functions of benefiting gallbladder and protecting liver. It can be cooked raw, fried or made into soup.
5. Day lily
Fresh daylily contains colchicine, which can cause gastrointestinal poisoning symptoms, so it can't be eaten raw, so it must be processed and dried. Before eating, it should be blanched with boiling water, and then soaked in cold water for more than 2 hours. When eating, it should be heated thoroughly and the food intake should not be too much. Day lily is suitable for cold salad (should be cooked first), stir-frying, simmering soup or making ingredients. It is not suitable to stir-fry food alone, but should be mixed with other ingredients. In addition, it is better to use cold water to make it.
6. shepherd's purse
The flowering period of shepherd's purse is from April to June, and people can often see white shepherd's purse flowers in the fields. Its main dietotherapy function is to cool blood, stop bleeding, tonify deficiency, strengthen spleen, clear heat and promote diuresis. In spring, pick some tender stems and leaves or overwintering buds of shepherd's purse, then blanch them, and then cold-mix, dip them in sauce, make soup, make stuffing and stir-fry them, or cook them into delicious shepherd's purse porridge.
7. Plantain
The function of plantain is to clear away heat and diuresis, cool blood and detoxify. Indications: heat-induced bladder obstruction, dysuria, leukorrhagia, diarrhea due to summer-heat, epistaxis, hematuria, liver-heat conjunctival congestion, sore throat, carbuncle, sore and toxic ulcer. How to eat plantain: collect seedlings and tender plants in spring or summer, wash them, blanch them with boiling water, take them out and chop them up, and add salt, monosodium glutamate, garlic paste, vinegar, sesame oil or pepper oil to eat them cold. Or remove impurities from Plantago asiatica, wash it, blanch it with boiling water, squeeze out the water and dry it a little, then stir-fry it with pepper, garlic slices and chopped green onion, which is also delicious; Or use washed plantain seedlings, blanch them with boiling water, and add them to eggs and ribs soup to make soup; Or remove water from washed and scalded Plantago asiatica, air-dry, chop, and mix with meat stuffing and seasoning to make stuffing, which can be steamed into steamed buns, boiled in jiaozi, baked into pies, etc., and the stuffing is very fresh and tender; Or cook the plantain with rice and eat it with porridge.
8, bracken
Pteridium aquilinum, also known as Pteridium aquilinum, is common in wild vegetables. When the bracken leaves are curly, it means that they are fresh and tender, and the leaves will stretch out when they are old. Eating bracken can clear away heat, smooth intestines, reduce qi and phlegm, and induce diuresis to soothe the nerves. But dried bracken or bracken salted with salt had better be soaked in water before eating to make it recover. Common eating methods include stir-fried shredded bracken with tenderloin, braised pork with bracken, and cold bracken.
9. Toona sinensis
Also known as Toona sinensis and Toona sinensis buds, they are called "vegetables on trees". They have a special aromatic smell, are delicious and can be tasted by people, and are one of the favorite wild vegetables. Toona sinensis can be eaten cold, fried, fried and pickled.
10, Allium tuberosum
Also known as Allium macrostemon Bunge and Small Root Vegetable, its stems and leaves look like garlic, but also have the taste of onion and garlic. The main eating methods are bean curd mixed with small root garlic, white fungus porridge with small root garlic and scrambled eggs with small root garlic.
1 1, seaweed
One of the common edible wild vegetables, named after its leaf edge with thorns, is called thistle. Spinach can be fried or made into soup.
12, sowthistle
Also known as sonchus oleraceus, the tender leaves can be eaten, and it is slightly bitter when eaten raw. When cooked with boiling water, the bitterness can be removed. Bitter vegetables can be fried meat, made into soup, or made into small tofu with some soybean powder, or dipped in noodle sauce after scalding in boiling water.