In spring, everything recovers, and wild vegetables are scrambling to emerge. Unfortunately, the climate in Hunan is cold this year, and it has been raining for more than a month. It has entered March, and some wild vegetables just show a small tip, and some are still sleeping underground. Fortunately, Xiaoya took many pictures of spring wild vegetables last year. Let's get to know them and share their practices with you.

First, the scientific name of Qingming Grass is Rodent, also known as Rodent and Bobgrass. Because Tomb-Sweeping Day grows most vigorously before and after, some places are called Qingming Grass. Qingming grass is light green, with small yellow flowers, and a thin layer of white fluff is attached to the surface of the leaf stalk.

Qingming grass has the functions of relieving cough, resolving phlegm and expelling wind. Qingming Baba, made of Qingming grass, is soft and has a special fragrance, which is more delicious than Artemisia, and many people may not have tasted it.

Practice:

1. Pick the tender tip of Qingming grass, wash it and blanch it with water. When blanching, put a little quicklime or edible alkali, so as to keep the green color of Qingming grass. Squeeze out the water after taking it out, and don't pour out the squeezed water and chop it up.

2. Add an appropriate amount of glutinous rice flour and sugar. If it is too dry, add the water squeezed out by the Qingming grass and knead it repeatedly, so that the Qingming grass and glutinous rice flour can be fully dissolved together, and the longer the kneading time, the stronger the taste;

3. Rub into long strips, cut into small doses, press into small round cakes with a thickness of about 1cm and a diameter of about 8cm, put bean paste or black sesame seeds and peanut osmanthus stuffing in the middle, rub into round dumplings, and brush a layer of cooked and cooled vegetable oil on the outside of the dumplings to prevent them from sticking;

4. Put a layer of sterilized clean sand cloth under the steamer, then arrange the dumplings with gaps in turn, steam them on high fire for 5 minutes, then steam them on medium heat for 10 minutes, and you can eat them out of the pot. You must eat them while they are hot to get its essence and charm.

There is another way, after making cakes, it is especially fragrant when fried. It is crispy, fragrant and glutinous, and it is really delicious. It is a rare health snack game in spring.

Second, talinum native ginseng belongs to Portulaceae, not ginseng. Because of its thick rhizome, it is not as nutritious as ginseng, but it has the same nourishing and strong effect when used to make soup.

However, in spring, the leaves and stems of talinum are thick and tender, and they are very rich in selenium. The selenium content in each100g fresh leaves is 6.2 micrograms, which is a rare healthy wild vegetable.

There are many ways to eat in talinum, such as stir-frying, cold salad, making soup or making hot pot vegetables. Its taste is close to that of Agaricus campestris, and it is crisp and refreshing.

3. Wild Lycium barbarum seedlings are rare in rural areas now, but they can still be found in some places and you will meet them inadvertently. Wild Lycium barbarum is a creeping shrub, which also has the effects of clearing away heat and tonifying deficiency, nourishing liver and improving eyesight.

The tender tips of wild Lycium barbarum in spring are also called Lycium barbarum seedlings, which are especially delicious, tender and sweet. They are generally used for soup, cold salad and stir-frying, but few people do this, because there are too few tender tips, which are particularly precious. Cold salad and stir-frying are a bit extravagant.

Fourth, the acid cylinder stem The scientific name of the acid cylinder stem is Polygonum cuspidatum, which is a perennial herb and likes to grow in wet and shady places. The stem is red and spotted. Acid cylinder rod has a good curative effect on scald by clearing away heat and toxic materials.

The twigs of the sour barrel stem in spring are very thick, a bit like small bamboo shoots, which can be eaten raw and peeled off. The sour and sour ones are sweet, because they are easy to be infected with insects. It is recommended to put salt bubbles in warm water before eating.

Blanch the sour barrel with water, add sugar, it is sour and sweet, and it is delicious. Some village women in rural areas blanch the sour cones, cut them into sections, add proper amount of salt and white sugar, rub them, sun them until they are half dry, put them in the jar and seal them, and take them out later to become a crispy flavor snack.

5. Malantou Malantou is a perennial herb in Compositae, also known as roadside chrysanthemum, which we call chicken intestines here. The tender stems and leaves of Malantou are not only rich in minerals, vitamins and carotene, but also contain seven kinds of essential amino acids, which have the effects of clearing away heat and toxic materials, stopping bleeding, inducing diuresis and detumescence, and are worthy of being a health-care potherb.

The tender branches of Malantou can be stir-fried, and can also be matched with many ingredients, such as fried Malantou with eggs, fried Malantou with tofu, and fried Malantou with tender bamboo shoots.

Fried Malantou with eggs. After washing Malanta head, blanch it quickly with boiling water, then lock its green with cold water, cut it into small pieces, stir the eggs evenly, add cooking wine, fry them in hot oil until they are medium-cooked, pour in the chopped Malanta head, add appropriate amount of salt and light soy sauce, and you can cook in a moment.

There are too many wild vegetables in spring, such as purslane, Artemisia annua, shepherd's purse, bamboo shoots, bracken, cress, dandelion, houttuynia cordata, lichen and so on. Some common wild vegetables Xiaoya have answers in other Wukong answers, so I won't repeat them here.

Portulaca oleracea, which has not blossomed in spring, is suitable for cold salad.

Dandelions sold by farmers in the market can be cold and stir-fried.

Shepherd's purse, which has blossomed in early summer, is not suitable for cooperative vegetables and can be used to cook eggs. Only the tender leaves in spring are suitable for stir-frying or cold salad, and jiaozi can also be included.

Houttuynia cordata, which is tender in spring, is generally used as a cold salad.

The freshly picked Artemisia annua L. is made into the traditional delicacy of Artemisia annua L.

The red stems of the water celery sold by farmers in rural markets generally grow on dry soil, which is more fragrant than the white stems growing in water. The fried eel fillets are very good.