Wild onions are not only rich in nutrients but also have a unique flavor. They are a rare delicacy whether served cold, stir-fried, stuffed, seasoned or pickled. They are a pure natural green health food. Experts have determined that wild onions are rich in plant protein, dietary fiber, minerals, vitamins and other nutrients needed by the human body. According to the Mongolian Pharmacopoeia, wild onions have special effects of lowering blood pressure, lowering blood lipids, appetizing and digesting food, strengthening kidneys and yang, and curing constipation. Eating it can cure red and white dysentery, enteritis, diarrhea, chest obstruction and other diseases. It is known as "Ganoderma lucidum in dishes".
Wild onions are loved by people. In addition to being boiled with boiling water and mixed with refined salt and vinegar, they are also delicious in dumplings with meat and eggs. In particular, pickled wild onions are pungent but not spicy, dark green in color, crisp and tender in texture, and have an excellent taste. When you're done eating, boil the mutton, make a bowl of yellow rice noodles, and add wild onions, it's a perfect combination. Or boil a pot of potatoes with salsa and pair it with a plate of green pickled wild onions. For northerners, it is no less than eating seafood.
Wild onions are delicate and difficult to store for a long time. Pickling is the best way to preserve them. However, many people had to pour it out because they couldn't pickle it properly, and it either became rotten or yellowed. Good pickled wild onions can last for nearly a year without going bad and keeping their green color. Based on my experience, here I will introduce you to a pickling method that you can learn and practice. Pick the fresh wild onions you bought, rinse them once or twice in clean water without rubbing them, and then open a pot of concentrated salt water. Remember, you must use native salt, that is, raw salt, not iodized salt. After the salt water has cooled, add the wild onions and rinse them twice, then remove and drain. Find a pickle jar, slowly put the water-controlled wild onions in, sprinkle some salt layer by layer, until the jar is full, then pour in the concentrated brine that has been used to wash the wild onions, so that the wild onions are basically covered. as well. Then seal the jar and marinate for about twenty days. If you like spicy food, you can also add some green and red chili shreds when pickling for better results. The key to pickling is to add the right amount of salt. Too little will make it rotten, and too much will make it bitter and inedible.
How to make wild onions
Stir-fried beef with wild onions
Ingredients: 150g wild onions, 500g beef (lean),
Seasoning: 3g cooking wine, 3g salt, 3g MSG, 5g soy sauce, 3g ginger
Method:
1. Remove the wild onions, wash and cut into sections;
2. Wash and slice the beef, add cooking wine, refined salt, MSG, soy sauce, and shredded ginger to a large bowl and marinate for a while;
3. Heat oil in a pan, add beef and stir-fry until cooked;
4. Add wild onions and stir-fry until fragrant, then serve.
Wild onion rice cake
Steps of practice
1. Wash the wild onions.
2. Cut into small pieces.
3. Mix the two kinds of rice flour (I like to add some sticky rice to the glutinous rice. If you don’t have sticky rice, you can just use glutinous rice) and add salt and sugar.
4. Add boiling water and stir with chopsticks. (You can add a little less boiling water first, and then add more depending on the situation.)
5. Add chopped wild onions.
6. Knead it into a ball of moderate hardness. You can add a little salad oil in the later stage of kneading, which will make it less sticky and easier to operate.
7. Make each cake.
8. Put a small amount of oil in a non-stick pan, fry until both sides are lightly browned and crispy, and serve hot.
Kitchen utensils used: non-stick pan
Expand:
Spring is warm and flowers are blooming. During the Tomb Sweeping Day holiday, I came to my grandma’s hometown and went to Zhushan to find the taste of spring.
When we arrived at Zhushan, we were surprised to find that there were malan grass and wild onions... I immediately ran over to pick them, and my mother came to help. After a while, I picked a lot of wild onions and a bag of malan grass. I continued to go up the mountain to look for bamboo shoots. After careful observation, I finally found a bamboo shoot with its head sticking out. I carefully pulled it out with my hands, but I couldn't pull it out no matter how hard I tried. I had to dig it out with a hoe, but I finally dug it out. I was sweating profusely, but my whole body felt so comfortable. I looked at my mother and said, "Wow!" She was so fast, and she had several plants in a row. I also wanted to dig like my mother, and I could dig several.
A few hours passed and I finally went home. I was going to make a dish called "Fried Rice Cake with Wild Onions." First, wash the rice cakes you bought, then take a small section of bamboo shoots and cut them into pieces and let them lie there to sleep first. Finally, cut the wild onions into small sections, each section should be 1cm. about. I started to fry the rice cakes, and I was a little nervous. What if it gets burnt? I had to bite the bullet and do it. First cut some fat and put it in, get out the oil, and add some olive oil. Then add the baby bamboo shoots and stir-fry, add some salt and stir-fry again. Then put the soaked rice cakes in, put the chopped baby wild onions into the pot, add some soy sauce for seasoning, stir-fry until fragrant, then add some chicken essence, the aroma is so fragrant that I almost shed tears. Drool! Finally, the fried rice cakes are moved into the new home, and a pot of fragrant "fried rice cakes with wild onions" is ready.
I couldn't wait to take a bite, ah, it's so delicious! It’s so delicious, this is the taste of spring. Wild onions are plants of the Allium genus in the Liliaceae family. They have a warming and tonic effect. They can strengthen the spleen and appetite, help digestion and relieve greasiness. Everyone is welcome to try it. I will be making this dish next spring.