Is fern, known as the king of wild vegetables, really poisonous? Fern is a common wild vegetable that can be found in most parts of China. It is very heat and cold resistant. Needless to say, in the south, near China's northernmost point, the Mohe River, where the lowest temperature is about -45 degrees Celsius, there is also a large number of wild wild vegetables distributed in extremely cold environments, which demonstrates how applicable it is. Not without reason, it's a legacy of the Cretaceous period.

The fern is a seasonal wild vegetable. The average single plant is picked from germination to leaf expansion in about 3 ~ 4 days, losing its food value during the leaf expansion period. Depending on the temperature in different areas, the picking time is different. For example, February and March have entered the best picking season in the southern region, while the Northeast this season is the fern will be a large number of season, you can pick until mid-June.

The young leaves of fern contain carotene, vitamins, protein, fat, sugar, crude fiber, potassium, calcium, magnesium, ferns, fern glycosides, acetyl ferns, choline and sterols. In addition, it contains 18 amino acids. Each 100 grams of fern contains the following nutrients: calories (39.00 kcal), protein (1.60 g), fat (0.40 g), carbohydrate complex (9.00 g), dietary fiber (1.80 g), vitamin A (183.00 mcg), carotenoids (1100.00 mcg) and vitamin E (0.78 mg), calcium (17.00 mg), Phosphorus (50.00 milligrams), magnesium (30.00 milligrams), iron (0.00 milligrams)

Because of its nutrient-rich, superior to a variety of wild vegetables, so it is known as the king of the wild vegetables and not too much, is known as the best of the wild mountain treasures. However, in recent years, the news of Jue Cai's carcinogenicity has been widely circulated, which has caused a lot of attention for a while. Many ordinary consumers know this news are refusing to eat fern, the impact is still relatively large.

The reason for this news report is that in the process of research on the composition of ferns, ferns are found to contain fernin, which is classified as a carcinogen in our country's class II. Although fiddlehead ferns contain protopodophyllin, if we do not consume it in large quantities in our daily life, but only occasionally, the ingredients contained therein will not cause any effect on our body. Don't be misled by some reports.

Our country has a very long history of eating fern. However, due to its special taste and seasonality, ferns are eaten very few times a year. So the proto-fern glycosides that enter our body through eating ferns are not enough to affect our body. In addition, fiddleheads are blanched during consumption, and during the blanching process the protofernosides are released into the water, further reducing the plant content. Fiddleheads are not common for Chinese dinners, but in Japan and Korea fiddleheads are regarded as a high-grade food that ordinary families cannot afford. China's production of fern stalks are mainly exported to Japan and South Korea, especially in the three northeastern provinces, which have the largest annual output and are also the main export base.

Although fiddleheads are said to be a seasonal vegetable, in everyday life, in order to prolong their use, people utilize pickling and drying to make them usable throughout the year. As a result, various products of fiddlehead ferns can be bought in many local supermarkets and are very convenient to eat. In everyday life, most dried fern products are soaked and then deep-fried. Although it is delicious, it has some disadvantages because the frying time is short and you can't taste it at all.

Here to teach you a very good way to eat, fern braised meat. The specific method is to take 500 grams of pork, dried fern, 200 grams of soybean oil, sugar, pepper, anise, ginger, five-spice powder, soy sauce, seafood soy sauce. When the pan is heated, pour in soybean oil, add sugar and stir fry, stir fry the meat well, add various seasonings, add about 800 ml of water and boil for about 10 minutes, then add the soaked ferns, then simmer for about 30 minutes on a low flame, then collect the juice and plate. It is important to have the right amount of meat and fiddlehead ferns, the exact amount can be adjusted to suit the population. Usually 500 grams of pancetta should be put together with about 200 grams of dried ferns, and the dried ferns should be soaked for about two hours before putting them in, and the hair mellowness should be at least 70%. The rest can be soaked in broth during the stew for more flavor. Ferns do not need to be cut with a knife, they can be stewed directly into the original length of 20 centimeters or more. You can try it when you have a chance. The flavor is sweet and delicious.