I eat a lot of wild vegetables, such as shepherd's purse, Artemisia scoparia, dandelion, qu qu bud, woman-in-law, willow bud and jujube, and wolfberry bud. Almost all of them. There was a light rain the night before yesterday, and this hobby of wild vegetables began to stir again: Mazar-e dishes in the mountains should sprout in this season! It is estimated that only those who grew up in rural areas know that Mazar is Bupleurum chinense DC. Especially in our rural areas, Mazar is also very fond of wild vegetables. Mazar is very delicious for cold salad, steamed vegetables, cooking, making steamed buns, dumplings, fried eggs, dumplings, etc., and has a unique flavor of wild vegetables.
It is particularly delicious. In the past, there was this kind of wild vegetable on the mountain in the city, which grew naturally, but it was rarely seen in recent years. This dish is a truly natural green food. Now I think it seems as if I have just eaten it. I am very greedy and want to eat it, but now it is rare. Only when I pick it myself can I have more taste. It is said that it should be the most delicious hawthorn steamed stuffed bun. After soaking in water, the hawthorn needs to be soaked for more than 12 hours, and the astringency is removed. Chop the hawthorn and drain the water, and then serve it with diced pork belly and minced leeks and make it into stuffing with fried Yantai noodle sauce. The oil and water are enough. Haha, your mouth is watering! .
Pour the mashed garlic into a pot, and add rice vinegar, delicious taste, white sugar, salt, monosodium glutamate, chicken essence and sesame oil to make garlic juice. Finally, add the fried Mazar-e-Mazar and mix well, and serve. We are all called Hawthorn, and we like to wrap Hawthorn buns and Hawthorn jiaozi best, with some leeks, pork belly and incense. We just picked a bag on the mountain yesterday, and today we will wrap it for jiaozi.