How to make a delicious wild vegetable dish.

1. Yuqian is the most common currency in Xinjiang.

The bark is dark gray, fine, without regular longitudinal fissures.

The single leaves are alternate, ovate to elliptical-lanceolate, with multiple serrated edges. How to eat: The golden elm coins are covered in bunches on the branches, and everyone will pick them while they are still fresh to make various delicacies.

Delicious food.

Eat it raw, make porridge, steam it, make dumplings, etc.. Any good choice is 2. Wild pepper Artemisia annua is also called Artemisia annua L., which is about 30 to 50 centimeters tall. The top of the plant is tapered and the leaves are shaped like four sides.

The peppercorns in April are the tenderest and have the most delicious taste. After April, the peppercorns are old and no longer have a sweet and delicious feeling. How to eat: cold salad, stir-fried mutton, scrambled eggs, making dumplings, making fish, or seasoning when making soup and rice.

, pickled into pickles or dried and eaten in winter.

3. Bitter vegetables, as the name suggests, are very unpalatable if not properly prepared. It is so bitter that no one is willing to use chopsticks, so this dish is not often served on the table. The stems are yellow and pure white; it has many medicinal and food properties.

herb.

It has antibacterial, antipyretic, anti-inflammatory, and eyesight-improving effects.

The tender leaves of bitter vegetables can be eaten. They have a slightly bitter taste when eaten raw. The bitterness can be removed by scalding them with boiling water and cooking them.

How to eat: Can be fried or served cold.

When cold dressing, first select and wash the bitter vegetables, lightly blanch them in water, dry them and let them cool, mince the ginger and garlic, add a large amount of salt, chicken essence, sesame oil, sugar, rice vinegar and chili oil.

This kind of wild vegetable, with its thorns, was thought to have protective effects, but it was discovered as a valuable delicacy by Asia's tasters. It was later served on the dining table. The roots are often used in ancient medicine and are domesticated in most parts of China.

Collect the roots in spring, remove the stems and leaves, wash them and use them fresh or dry them and cut them into sections; collect the young and whole plants in spring and summer, wash them and use them fresh.

The leaves are sweet and cool in nature.

It can cool blood and stop bleeding, detoxify and eliminate carbuncle, clear away heat and relieve troubles.

The roots are commonly used in ancient medicine and are found wild in large and small areas of China.

How to eat: The young shoots of acanthus are also wild vegetables and can be eaten stir-fried or made into soup.

For example, spinach with sauce and spinach porridge.