The first thing you can eat after spring is shepherd's purse, which is called cauliflower in my hometown. It is most common in wheat fields or under fruit trees. At this time, the farmland has not been sprayed with pesticides, so you can eat it safely.
At this time, the farm work hasn't started yet. I take advantage of my spare time to dig shepherd's purse in the field. People often dig it in the village near the city to sell it in the county, and it's clean for you. When I get home, I just need to wash it with cold water.
The medicinal value of shepherd's purse is that it can harmonize the spleen, promote diuresis, stop bleeding and improve eyesight.
There are many ways to eat shepherd's purse, including cold salad and jiaozi, but my favorite is shepherd's purse mixed with noodles.
The practice is very simple. Many wild vegetables can be cooked like this. Share my practice.
First of all, pick up the dug wild vegetables, soak them in cold water for a while, and then rinse them off. Don't control the moisture too dry.
After cooking, cut the washed shepherd's purse, put it in a basin, put a little edible alkali, and steam it out in a light green color, which greatly increases the appetite. Add salt, allspice powder, pour a little oil on it and stir gently.
Add a little flour to the mixed dish, and the flour should be non-sticky and crisp. Don't rub it hard, just mix well.
Steam in a cage, steam in a boiling pot, and eat in 20 minutes.
There are few kinds of wild vegetables in the north in the spring, and you can eat them like Artemisia annua and Kochia scoparia after passing the fragrance of Sophora japonica in Tomb-Sweeping Day. You should put some sweet potato vermicelli in making Sophora japonica, and the most important thing is that you should burn a bowl of oily garlic and chili pepper, which is essential!
Here, in the countryside in spring, there are patches of Huang Chengcheng rape flowers everywhere, which are particularly beautiful. There are many fresh vegetables to eat in spring. For example, pea tips, cabbage moss, shepherd's purse, fresh garlic moss ... and what I want most are: broken ears, Chinese toon buds, dandelions, and freshly picked strawberries.
1. The root of Osmunda japonica Thunb. (Houttuynia cordata Thunb.) is a purplish red herb with edible leaves and roots below. In spring, we mainly eat its leaves, and in winter we mainly eat its roots (broken ears). The root of the broken ear is especially delicious when it is cold. The dried root of the broken ear can be used for soaking in water, clearing away heat and toxic materials, reducing swelling, diuresis and dehumidification.
2. Toona sinensis buds. Toona sinensis is a kind of tree, and all we have to eat is its buds that just came out in spring. Bright red leaves are very beautiful. And I like to fry goose eggs with Toona sinensis buds best. It tastes good, and it is said that it also has the effect of lowering high blood pressure.
3. dandelion. Spring is the time when dandelion grows most vigorously, and it will bloom after a while. It's hard to find dandelions in summer. Dandelion is mainly used for cold salad, which tastes slightly bitter. I don't particularly like it, but I dig a lot of dandelion every spring, dry it and use it for soaking in water. It has a good anti-inflammatory effect. So I think spring is not only the season of sowing, but also the season of harvest (dandelion and houttuynia cordata).
4. strawberries. Every winter, next to your farm yard, plant dozens of strawberries, preferably covered with plastic paper. When the temperature rises in spring, you can almost eat your own strawberries. Will it be especially delicious and fulfilling if you pick them now?
My idea now is: after I retire, I will go back to my farm yard, grow some food and have nothing to do with fishing. Is the life of "farmer, mountain spring, a little field" very pleasant?
Hello: in spring, people here like to eat three kinds of fresh food, one is shepherd's purse, the other is fresh alfalfa, and the third is sweet spring tree sprouts.
In spring, people go for an outing and pick some fresh game.
(1) Eleocharis tuberosa, a generic term for Eleocharis in Cruciferae, is an annual herb with a height of 5-50 cm.
Shepherd's purse is a kind of wild vegetable that people like to eat. Although shepherd's purse is not a commonly used Chinese medicine, shepherd's purse has the effects of diuresis, clearing heat, stopping bleeding, improving eyesight and resolving food stagnation.
(2) Alfalfa, which is a general term for alfalfa. It is a perennial flowering plant. There are many kinds of alfalfa, mostly wild herbs, which are planted artificially in many areas.
Alfalfa has high nutritional value, and has the effects of clearing the spleen and stomach, clearing the large and small intestine and reducing bladder stones. The content of vitamin K in alfalfa is higher than that in all vegetables, and the contents of vitamins C and B are also quite rich.
(3) Toona sinensis bud, which smells fragrant, is a new bud of Toona sinensis, a tree of Meliaceae, born in spring. Every100g of fresh bud contains about protein10g, about 60mg of vitamin C, in addition, it contains calcium, phosphorus, vitamins A, B 1, B2, etc.
Now is the season of warm spring in bloom. At this time, there are basically no vegetables to eat in the countryside, but there are some edible tree vegetables to fill this gap.
When I was a child, I often went to the fields with my friends to dig wild vegetables, dandelions, noodles and shepherd's purse, all of which were seasonal wild vegetables in spring. It is often a delicious dish on the rural table. There are several kinds of trees that grow. I wonder if you have eaten them. Toona sinensis buds, Sophora japonica flowers and elm leaves are also excellent dishes. Toona sinensis bud is familiar to everyone. It is a dish with good taste. It can be eaten raw, fragrant and delicious. It is a perfect match with eggs. Oil the hot pot, add chopped green onion and salt, add eggs, stir fry for three or five times, then pour the chopped Toona sinensis, and stir fry for three or five times to get out of the pot. The taste is excellent and it is a favorite when I was a child. Then there is the flower of Sophora japonica. When "bloom of Sophora japonica" was written, it was all over the trees, white, especially beautiful, with a faint fragrance. When the Sophora japonica flowers are in bud, they can be picked. When spring comes, the "bloom of Sophora japonica" plays. We climb up the Sophora japonica and tie the basket with a rope to the tree. We picked a basket full of Sophora japonica flowers and put them under with ropes. Then we take the flowers down, rinse them with water, then I mix the flour and steam them in the pot. Then dial a few more garlic, add salt, mash the garlic, and then pour sesame oil. Then pour the mashed garlic juice on the steamed Sophora japonica flowers and mix well to eat. At that time, children in our countryside often ate this Sophora japonica flower. Delicious and delicious. It's very good. But it must be picked when it is in bud and eaten with flavor. If bloom is full, it won't be delicious. The eating method of elm leaves is similar to that of Sophora japonica flowers. Elm leaves should also be picked from tender leaves to be delicious, but they will not taste good when they grow up. In the countryside, you can eat a lot. In retrospect, I have an urge to eat. But I haven't eaten it for many years. Edible dishes like these trees are rarely eaten by children nowadays. In fact, eating is a taste of childhood, a joy of childhood, and a memory of childhood. There are many places in the countryside that we can recall. Especially childhood, it is always so beautiful.
What's delicious in your hometown? Tell me about it.
Speaking of many dishes I want to eat in spring, I will introduce them to you slowly:
A year's plan lies in spring. As an authentic northern rural person, when spring comes, there are many wild vegetables that slowly breed a lot of delicious food due to the change of weather warming and the recovery of the earth!
Generally, many wild vegetables will grow at this time, such as willow teeth. It is said that this thing is still a medicinal material! When we were young, we often went to pick them, and some of them were collected at home. What about dozens of pounds?
It is well known that willows germinate in the spring season, and such tender leaves can be made into cold dishes or stuffed with jiaozi and steamed buns to make many fillings, especially in the north, and poplar leaves germinate at the beginning of spring.
We eat the tender leaves of poplar leaves here, then pick them and copy them in the water first, because some people can't get used to it. It's not bitter in general, but too bitter, so we copy it with boiling water first, burn off the crying smell, and then mix it with onion, ginger, garlic, soy sauce and vinegar. I guess a large part of this poplar leaf I mentioned has never been eaten, and now it has become a popular dish in our local farmhouse meal, such as Toona sinensis, Quma cuisine and tree heads.
The freshest delicious food in spring is bamboo shoots! There are big Phoebe bournei bamboo shoots and Xiu Xiu's water bamboo shoots. My favorite is water bamboo shoots.
When the spring rains in the south are endless, it is the bamboo shoots that emerge, and there will be amazing gains overnight. Fried bacon, or hot pot, that's the best taste in the world! It makes my mouth water to think about it. With white and tender onion roots and green onion leaves, the color and fragrance are all there. If there is any more leisure, add pork belly and wrap a fresh dumpling with bamboo shoots, then it will be a spring festival and a fleeting time!
The season is fast. In order to keep fresh, bamboo shoots will be dried and preserved, and dried bamboo shoots have a unique flavor. We can make braised pork, soup and braise in soy sauce. In short, bamboo shoots are nature's best spring gift, a gift after the cold winter.
If it is true, people in rural areas really want to eat some delicacies and seafood, but some people can't realize this wish all their lives. They eat wild vegetables in rural areas every year, not because they are eager to taste them. It seems that there is no other food to eat when they have time, but only wild vegetables. In fact, people who are most eager to eat wild vegetables and experience their flavor are those who eat delicacies all day.
The picture shows Artemisia capillaris, which is hard to see now.
Artemisia argyi Baba, sweet and soft, delicious.
My favorite thing to eat in spring is Qingming dumplings. Fresh cotton and vegetable leaves are collected from the fields, screened and washed, boiled and scalded in the pot, taken out, mashed into mud, put glutinous rice flour and kneaded into dough, wrapped in prepared walnuts, pork belly, brown sugar and black sesame seeds, wrapped on orange leaves, steamed in a steamer, and delicious Qingming dumplings are ready.
First push strawberry