Softened with boiling water, wash off the fern above the hair, with boiling water twice repeatedly, and then bleach with clean water for a day, it is best to eat the next day, so there is no bitter taste, smooth, tender, put some chili powder down to stir fry or stir fry shredded meat, very fragrant! Ingredients: ferns, carrots, shredded meat, soaked seaweed, minced onion, ginger and garlic, yellow wine, pepper, salt. 1, prepare the raw materials: (Fresh ferns treatment: rinse repeatedly with water several times, wash away floating soil and surface fuzz.) Cut off the blackened part of the fern tail. Blanch in boiling water for 2~3 minutes, then put in cold water to soak for a longer time. I soaked it for 1 hour, and the astringent flavor is almost gone. (Some people also say soak for 2 days, but it's not really necessary.) Fern cut into sections, shredded carrots, shredded meat, soaked seaweed, onion, ginger and garlic.　2, hot pan warm oil, burst onion and ginger, add shredded meat and stir fry for 2 minutes.　3, add shredded carrots, seaweed and stir fry for 2 minutes.　4, add the fern section stir fry for 2 minutes over high heat.　5, cook a few drops of yellow wine to refresh.　6, and then stir-fry for a few minutes, according to personal taste, add pepper, salt to taste on it. Ingredients: lean pork, fern, green garlic seedlings, 1 red pepper.　Seasonings: wine, cornstarch, salt, soy sauce, white pepper, chicken essence. Practice: Figure 1, lean pork shredded with water soak and wash down, wash away the blood; Figure 2, fern cut section (look at the fern look, the top of the head with the appearance of buds); Figure 3, pot of water, boil into the fern blanching water, two minutes after the fish, with water and then rinse soak for ten minutes; Figure 4, wash away the blood of shredded meat put cooking wine, white pepper, salt, soy sauce, mix well marinate for ten minutes, green garlic seedlings and red pepper Cut diagonal segments, deal with the fern fished up and spare; Figure 5, the pan is hot, pour the oil into the shredded meat stir-fry discoloration and then sheng out; Figure 6, the pot to stay in the bottom of the oil, put the chili pepper, small fire burned spicy flavor; Figure 7, put the fern stir-fry, add a little bit of water point, about two minutes of stir-frying; Figure 8, pour into the shredded meat and green garlic seedlings, put a little bit of salt, soya sauce, chicken stir-fry evenly to be able to. 1, ferns have to be made into a dried vegetable or pickled I would like to soak the ferns in warm water before making them (I prefer the dried ferns pickled in salt, which are tougher to eat).　2, in the supermarket or market to buy fresh or bagged fresh ferns, should also be blanched in hot water first and then rinsed with cool water soak to remove the earthy slime.　3, a lot of food has two sides, there is a degree, but not food, superior to its spleen and stomach cold people with caution, regular people should not eat more.　Nutritional analysis 1, fern vein has a certain inhibitory effect on bacteria, can be used for fever, intestinal wind fever, eczema, sores and other diseases, has a good heat detoxification, sterilization and clear inflammation of the efficacy of the 2, fern some of the active ingredients can dilate blood vessels, reduce blood pressure; 3, the crude fiber contained in the promotion of gastrointestinal peristalsis, with the role of the lower gas laxative; 4, fern can be cleansing and detoxification, commonly used in folk fern to treat diarrhea dysentery and urine dribbling. And urinary dribbling, have certain effect; 5, fern can be made of powder, powder long generation of food for hunger, have to replenish the spleen and qi, strengthen the body, enhance the ability to resist disease; 6, in recent years, scientific research has shown that fern also has a certain anticancer efficacy.　Edible ferns are first seen in the Book of Songs: "Jiaozuo Po South Mountain, say pick its ferns." In ancient times, Bo Yi and Shuo Qi did not eat Zhou Su, and picked ferns in Shouyang Mountain, so later generations picked ferns as a symbol of purity and seclusion. Ingredients: wild celery, wild fern, dried red pepper, garlic. Practice: 1, wild celery, wild fern picked and washed; 2, wild celery, wild fern cut section, dry red pepper, garlic grain; 3, hot pan warm oil burst dry red pepper, garlic grain; 4, pour into the wild celery, wild fern section of high-flame stir-fry, add the right amount of salt, chicken seasoning can be. Calf tips: 1, wild celery is also known as water celery, leaves can also be eaten, away from the water is easy to wither, buy back as soon as possible to eat, or will be soaked in water to extend the freshness of the roots; 2, vacuum-packed ferns can be cooked directly, if it is fresh, take off the old stems, into the blanching of boiling water and then cooking is better; 3, the whole process should be a high-flame stir-fry, not only to keep the vegetables of the tender green color and taste! Good, will not produce too much soup, resulting in the loss of nutrients; 4, these two vegetables are very easy to cook, so do not fry too long. Ingredients: fern, garlic.　Practice: 1, fern pick clean, into the boiling water blanch; 2, fish out of the cool water, soak for half a day (plus a little edible alkali), the middle of the water; 3, fish out of the drained water, cut into inches of standby; 4, with salt, monosodium glutamate, sugar and soy sauce, vinegar, plus a small amount of cold water diluted into a bowl of juice poured in the ferns; 5, chopped garlic cloves into garlic, into the frying pan in a small fire frying into a golden brown; 6, garlic with oil poured into the ferns, mixing it can be. Warm tips: 1, the old fern bottom to be removed; 2, blanch the fern after a period of time to soak, remove part of the mud fishy flavor and bitter taste; 3, garlic can be used raw, just add a little more sesame oil; you can also use this kind of golden garlic, depending on personal preference. Fried garlic paste must be used with low heat, slightly yellow immediately turn off the fire, my garlic fried some big.　4, spicy with chili oil and pepper oil cold will be better. Vegetables: fern, cauliflower, fungus, wild mushrooms, watermelon rind, white radish.　Soup Ingredients: second bone, fresh ginger, a little pepper, a little coriander. Peppercorns a little, dried chili 2, 3 (soup put less material, so that the soup can maintain the original flavor) Practice: second bone dow, remove the blood foam. Pour off the water and put the seasoning plus water and second bone, small fire slowly cook for about 3 hours, put salt (according to personal taste) to cook for 5 minutes, put the mixed vegetables, still small fire cook for about 15 minutes on it. Then put some green onion or whatever you like to flavor the vegetables, drop a little sesame oil on OK. Materials: dry fern a bacon a Pixian bean paste a spoon sugar salt broth soy sauce scallions chicken broth Practice: 1, the fern will be soaked in warm water in advance and cleaned into the boiling water blanch for about 5 minutes Fish out of the water once again over the water If you can buy fresh fern this step can be omitted and then cut into sections of about 3 centimeters of standby 2, blanching ferns when the bacon pan fried bacon in the pot with a low flame and so the bacon out of the original white oil becomes golden The grease becomes golden and the edges can be rolled up to fish out. 3, continue to heat the oil to 60% heat, burst the shallots, down the ferns stir fry, then add the fried bacon, add a spoonful of Pixian bean paste, pour a small spoonful of soy sauce for color, a small spoonful of sugar and mix well, add the right amount of broth over high heat to collect dry Lastly, according to taste to add the right amount of salt and chicken seasoning, that's it, the bacon itself is salty, the addition of bean paste and soy sauce to moderate, if you feel that the taste of the soy sauce and salt can be omitted, a little bit of broth can be used to make the sauce and the sauce. If you feel that the taste is heavy, soy sauce and soy sauce can be omitted. A little bit of broth can make the dried ferns more flavorful and the final taste is stronger. So use the sun-dried); ginger a large piece; salt; monosodium glutamate moderate. Practice: wash the chicken twice with water to remove blood. No need to fly water, so that the soup is better. The big thing is to beat the floating foam on the surface of the soup within a few minutes of the water boiling. Once the ingredients are ready, except for salt and monosodium glutamate (MSG), everything else goes into the pot, simple, right? It's like the most rustic way to eat, right? Bring the soup to a boil over medium heat and simmer for 40 minutes, then add salt and MSG. 50-60 minutes later, you're ready to eat, you are! Why don't you add the salt first? The main reason is that if you add the salt first, the meat won't rake easily. 1. Ferns can be eaten fresh or sun-dried, and are prepared by blanching in boiling water and then drying in the sun. When eating, soak it in warm water and then cook various delicious dishes; 2. Fresh products should also be scalded in boiling water and then cooled before serving to remove the sticky and earthy flavors from its surface; 3. Frying is suitable for serving with eggs and meat.　Fern fried bacon Ingredients: dry fern a bacon a Pixian bean paste a spoon sugar salt broth soy sauce scallions Chicken Practice: 1, the fern in advance with warm water soaked and cleaned into the boiling water blanch for about 5 minutes Fish out of the water once again over the water if you can buy fresh fern this step can be omitted after cutting into 3 cm section spare 2, blanching ferns when the pot with a small fire fry bacon bacon out of oil, the original white grease becomes white. The original white grease becomes golden brown and the edges can be rolled up to fish out. 3, continue to heat the oil to 6 into the heat, burst the shallot section down the fern section stir-fry, then add the fried bacon, add a spoonful of Pixian Douban sauce, pour in a small spoonful of soy sauce color, a small spoonful of sugar, add the right amount of broth over high heat to collect the dry Lastly, according to taste to add the right amount of salt and chicken seasoning, that is to say, bacon itself has a taste of salt, the addition of bean paste and soy sauce to the right amount if you feel that heavy taste of soy sauce and salt can be saved, you can also use a little bit of salt. If you feel that the taste is heavy, you can omit the soy sauce and salt. A little bit of broth will make the dried fiddleheads more flavorful and give them a stronger final flavor. So the portion should be appropriate.　Fern Fried Chicken Raw materials: 200 grams of fern, 100 grams of chicken breast, 150 grams of dry starch, salt, monosodium glutamate, cooking wine, soy sauce, green onion, ginger, 500 grams of salad oil (about 50 grams). Method: ① fern cleaned with boiling water, blanch, soak into the water for 30 minutes after removing cut into 2 cm long section spare. ② chicken shredded, into the bowl with salt, monosodium glutamate, starch scratch, frying pan into the salad oil burned to seventy percent heat, chicken shredded into the slip, oil control standby. ③ frying pan on the second fire, pour a small amount of salad oil, add green onions, ginger, cooking wine, soy sauce stir-fry, while pouring into the chicken and ferns, stir-fry for a few moments that is completed.　Fern Huai Shan Boiled Spare Ribs Soup Food Introduction: fern Huai Shan Boiled Spare Ribs Soup, wild vegetables, soup dishes. This dish has the effect of benefiting the qi and replenishing the deficiency, strengthening the stomach and sliding the intestines, clearing away heat and dampness, tranquilizing the mind and lowering the pressure. Food Ingredients: dried ferns, Chinese mountains, black fungus, ribs, salt Production process: 1. dried ferns soaked in advance of the night, before the soup fished up and cut into sections; 2. Chinese mountains washed and peeled, cut into pieces, soaked in water to prevent browning; 3. black fungus washed and soaked soft, remove the tip, torn into pieces; 4. ribs washed and cut into pieces, blanch and lift up; 5. Boil water, put in all the materials, boiled and then turned to medium-low heat for two hours, under the salt to taste! Ready to drink. Ingredients analysis: fern In the old home to see the fern, there are young green, there are purple-red, young green smaller, purple-red is very thick, I do not know whether the same kind, but certainly are fern right. Fresh fiddleheads are rare in the market due to seasonal restrictions, but there are canned fiddleheads, salted fiddleheads and dried fiddleheads to choose from. The mountain vegetables, or mountain treasures, that can be eaten year-round in some northern restaurants are actually fiddlehead ferns. Fresh fiddleheads stir-fried, fried pork, soup are very suitable, smooth and tender, fragrant flavor, but before cooking need to be soaked for a few hours (some people say to soak for two days, in fact, not much need), followed by blanching, to remove its bitter and astringent taste. Dried fiddleheads are usually boiled or blanched in the pre-production stage, so they are free of bitterness and astringency, and they are OK when softened during cooking, and can be used in soups or stewed flower briskets. Fern is known as the lucky dish, longevity dish, the king of mountain vegetables, can be known for its rich nutritional value. Chinese medicine believes that fern has the effect of clearing heat, strengthening stomach, sliding intestines, lowering qi, driving wind, transforming phlegm, etc. It can sterilize and clear inflammation, lower blood pressure, clear intestines and detoxification, and enhance the ability to resist diseases. It is listed in the season when it is cold and warm in southern Guangdong, the most prone to "dampness and heat", the period of committing colds, with it to stir-fry food, soup, the most appropriate. Tasty tip: Ferns and fungus are cold in nature, but adding pork ribs to the soup will make it calmer and more flavorful.　Dried Ferns Dried Ferns Ingredients: Fresh ferns from April to June Procedure: Place ferns in boiling water for 2-3 minutes (Remarks: Do not cover the pot with a lid) Remove them and put them in the sun to dry for 8-10 days Storage: Sealed in a plastic bag, avoid placing them in high temperature Methods of Use: Cook ferns with bacon. How to use: Cook dried ferns with bacon for better flavor Pork, dried ferns, oil, red pepper, pepper, green onion, ginger, garlic, soy sauce, cooking wine, sugar. Practice 1, dried ferns need to be soaked in warm water for at least 24 hours in advance; 2, meat slices, ferns cut into sections, ginger, garlic minced, green onions cut into sections, red bell pepper cut into sections; 3, the pan is hot and pour a little oil, when the oil is hot, put ginger, garlic, red bell pepper and peppers together with the fragrance of the explosion, and then put into the meat slices stir fry, stir fry to the color of the meat began to turn white, soy sauce, cooking wine, sugar continue to stir fry; 4, poured into the ferns and ready to stir fry for several seconds, add salt, Water (water will cover all the ingredients appropriate) high heat to boil, and then changed to medium heat stew to juice, see vegetables soft meat rotten and then sprinkled with green onions can be. Fern dietary health a cold fern raw materials: fern 450g, tofu silk 50g, garlic 5g. practice: fern soaked in water and cut into segments. Put into the boiling water blanch, cast cool, dry water. Put into a small pot standby; tofu silk, fern into a small pot, and then ready to put the minced garlic, add seasoning mix, plate can be. Efficacy: this dish is green and white in color, fresh and crispy, and has the effect of subduing qi and resolving phlegm, clearing heat and laxative. For food diaphragm, gas septum, intestinal wind and heat poisoning and other diseases have a certain effect. Second, crisp fern roll raw materials: fresh fern 100g, chicken breast, shrimp 25g, fresh mushrooms 30g, bread crumbs 200g, 4 eggs, green onion, ginger 20g. practice: fern washed and cut into pieces, chicken, shrimp chopped velvet, fresh mushrooms washed and cut into small pieces; the above things into a bowl. Add fine salt, monosodium glutamate, green onion, ginger, pepper oil, sesame oil into the filling: egg knocked into the bowl, add wet starch, evenly spread into 12 small round skin with the hand. The rest of the egg to be used: the egg skin from the center of the two halves, rolled on the filling into a roll. Dipped in flour, then dipped in the rest of the egg batter, and finally dipped in bread crumbs to be used; pot of oil, burned to fifty percent heat, the rolls will be under the pan fried into a golden brown fish out of the oil. Code plate on the table is complete. Efficacy: this food is rich in nutrients, fresh and sweet, with the spleen and stomach, moistening the lungs and phlegm effect. Apply to deficiency labor win thin, stomach dull food less, body tired, intestinal wind heat poisoning, cough with phlegm and other diseases. Frequently into the food can be supplemented marrow to fill the essence, strong and healthy body. Third, colorful fern raw materials: fresh fern Lei 100g, ham meat, shiitake mushrooms, persimmon pepper, asparagus each 50g, ginger 15g. practice: fresh spinach cut into sections, into the boiling water for a few moments, and then cooled with cold water; ham meat, mushrooms, persimmon pepper, asparagus, ginger are cut into thin filaments, asparagus silk blanched into the boiling water for spare parts; frying spoon placed on a high flame, refueling burned to 60% of the heat, in turn, put ferns, ham meat filaments, Shiitake mushrooms, asparagus, persimmon pepper, ginger, stir-fry flavor, add salt, cooking wine and broth, stir-fry, sprinkle pepper, monosodium glutamate, drizzle into the wet starch and sesame oil, turn over and mix well, out of the spoon on the plate can be. Efficacy: this dish is colorful, tender and crispy fragrance, with nourishing yin and dry, and stomach and kidney effects. Applicable to intestinal wind and heat poisoning, weak and dry cough, spleen deficiency and abdominal distension, gastric qi reversal and other diseases. Fourth, fern soup raw materials: fern 100g wash, blanch, cut into fine powder, and broth 250g into the tile pot, into the onion, ginger, MSG, salt, moderate amount, cook for 20 minutes, pouring into the appropriate amount of sesame oil can be. Efficacy: function of the spleen and eliminate fat. Applicable to phlegm-dampness obesity. Fern drink dry fern 50g, cleaned into the water, decoction drink. Effectiveness of clearing heat and dampness, anti-inflammatory pain, can be used for the treatment of chronic rheumatic joints five, fern fried chicken raw materials: fern 300 grams, 200 grams of chicken breast, peanut oil 40 grams of soy sauce in moderation, ginger, garlic powder a little. Practice: pickled fiddleheads, first soaked in water for 20 minutes, dewatered and de-salted, cut into 2-centimeter-long segments, standby. Cut the chicken breast into very thin slices, place in a bowl and season with soy sauce. Place an iron skillet over the heat, add 30 grams of peanut oil and cook. Stir-fry the chicken breasts in the hot oil and set aside. Then put the pan on the fire, add 10 grams of peanut oil to cook, stir fry the carbon vegetables, add the fried chicken breast, put ginger, garlic and not mix well, served on the plate to eat. Efficacy: benefit gas and tranquilize the mind. Six, stir-fried fern raw materials: fern 500 grams of salt 2 grams of monosodium glutamate 1 gram of vegetable oil 30 milliliters of garlic, green onion 15 grams of practice: the fern choose clean, dry water, oil heat into the green onion, garlic stir-fried, pour into the fern stir-fried to five ripe, into a variety of seasoning stir-fried evenly, until cooked. Efficacy: tranquilizing the mind and lowering blood pressure, clearing heat and removing toxins. For hypertension, palpitations, insomnia, diarrhea, dysentery, rheumatoid arthritis and other diseases have preventive and curative effects.