In fact, I never touched this dish when I was a child. Later, my father took me to grandma's garden to choose this dish for stuffing spring rolls. Then I try to eat spring rolls. I don't know if I ate them. I fell in love with this series as soon as I ate it. I will ask grandma to wrap jiaozi with this stuffing in the future. Then high school starts early, and sometimes if you want to eat, you go to a special place to buy jiaozi and eat jiaozi stuffed with shepherd's purse. This is a unique taste, but it is very attractive.
2. Small wild garlic
This is what I learned when Tomb-Sweeping Day and his family went back to their hometown to go to the grave when I was ten years old. At that time, my aunt also came back from Jiangsu, and then there was Tujia nationality. When I saw these little wild garlic, I said it could be soaked in wine as a snack. Then I pulled it together and experienced the fun of pulling grass. I ate it later, and it was really better than that kind of garlic.
3.plantain
Forgive me for treating it as a roadside weed for so many years. No one has ever eaten it in front of me, so I have no idea that it is edible. Until one time, an old woman was pulling it out. I walked over curiously and asked my grandmother why she pulled it out. She said it was edible. Haven't you eaten? Wow, I thought I was very knowledgeable at that time.
cesium (Cs)
I was born in Guizhou Province, southwest of China, and grew up in a mountainous area. When I was growing up in the 1990s, I often ate wild vegetables, not because I loved them, but because there was nothing to eat at home at that time, so I often cooked wild vegetables to make a living. The wild vegetables I often eat are wild bracken, broken ear root, water celery, bamboo shoots and so on. Here are some common wild vegetables for you.
Broken ear root, also called houttuynia cordata, is one of the common wild vegetables in our mountainous area. Especially in winter and spring, the underground grass roots are tender and brittle. We will dig and eat, cold salad, stir-fry, and make peppers dipped in water, which is also one of the condiments of our county rice noodle shop.
Water celery, mainly grown in paddy fields and streams, has tender meat in winter and spring, edible stems and leaves and unique flavor. Stems are used for frying shredded pork, and leaves can be used for cold salad. Most of the time, we just fry the dried peppers, which are delicious.
Wild onion, we also complain about garlic here, it is evergreen all the year round, and the roots below it are thicker in summer. It is more fragrant and bitter than green onions. It is usually used for cooking or dipping in water, which is very appetizing.
Pteridium aquilinum, the tender bud of ferns, grows in spring and summer, and is one of the more popular wild vegetables in our mountainous area. Fried bacon with bracken has become the most popular way to eat. Pteridium aquilinum can also be dried and pickled.
When I was a child, I lived in the countryside and often dug wild vegetables in the mountains. It was not until I graduated from college and joined the work that I gradually lost contact with the countryside. Seeing this topic, I vaguely remembered the wild vegetables I ate as a child.
At that time, we loved to eat wild vegetables, not because of their fragrance, but to fill our stomachs. We have many sisters, our family is difficult, and food is tight, so we go to dig wild vegetables on the hillside of Yewa. According to our local name, I will list the wild vegetables I ate as a child. I know the scientific name, but I don't know some of it, and I don't know if my words are right. The pronunciation is correct anyway.
According to the eating method, it is divided into:
One is snacks. We are digging to eat this kind now, mainly because we want to be greedy, like the snacks that children buy now, which are delicious. Some local cuisines we also ate when we were children mainly included: bitter and fat, spicy, gelao (dandelion), donkey tits, cats, elm money, gourd ladle (wild strawberry), chicken legs, wild loofah and wild garlic. This kind is mainly eaten by children, but not by adults.
The second is mass class. There are many of these. We take them home after shoveling, wash them, boil them in water, and then mix some sesame oil and salt for our next meal. We eat: alfalfa, wild peas, chicory, butterflies, dry land, soft land and hemp chicory.
I haven't eaten these wild vegetables for a long time. In some vegetable markets, some old women dug them up and bought them, such as chicory, soft soil, dried corn and wild strawberries. When I see them, I will buy some to go home. The children said it was delicious, and some never ate it again.
Many wild vegetables are effective for diseases, such as chicory, which is effective for hypertension. Patients with hypertension will dig in the mountains and take the whole bag home to eat slowly.
Wild vegetables are childhood memories and deep homesickness.
I was born in Hunan in central China. Because my parents were busy at work when I was a child, I grew up at the knees of my grandparents in mountainous rural areas. My grandfather especially likes to eat wild vegetables. Especially when spring comes, grandpa will carry a small basket and go to the fields to pick all kinds of wild vegetables in the mountains. Let me introduce the wild vegetables I ate as a child!
1, bracken
Pteridium aquilinum, also known as bibcock, is more common in our place. If there are mountain fires, bracken will grow more. Hunan is rich in bacon, and the quality of bacon is also very good. My grandparents kill pigs that have been raised for a year every year to make bacon. At this time, fried bracken with bacon is perfect. It tastes salty and fragrant.
2. Toona sinensis
Toona sinensis was the wild vegetable I ate the most when I was a child, because my grandfather loved wild vegetables. Every spring comes, grandpa will pick Toona sinensis in the mountains with his own bamboo hook. I will follow grandpa with a small basket on my back, and grandpa will hook Toona sinensis on a branch with a long bamboo pole. I'll pick it up under the tree. When grandpa and I have picked enough Toona sinensis, I will go home. At this time, grandma will quickly wrap the Toona sinensis that is usually used to make it.
3. shepherd's purse
Shepherd's purse is also called Dicaizi in my hometown, because the traditional custom in my hometown is to cook eggs with shepherd's purse on the third day of the third lunar month. Because the old man said that eating shepherd's purse and boiling eggs on the third day of the third lunar month would make me feel headache and strong all the year round, so on the third day of March every year, I would follow my grandmother to pick shepherd's purse and come back from the back hill to boil eggs.
4. Houttuynia cordata Thunb
Houttuynia cordata Thunb is also a wild vegetable. Every year when Houttuynia cordata grows, my grandmother likes to collect a basket of Houttuynia cordata from the ridge of the field. Because I really don't like Houttuynia cordata, I never want to pick Houttuynia cordata with my grandmother. Houttuynia cordata collected every year will be used to boil water to make herbal tea. Even though I know that I hate Houttuynia cordata very much, I will still be forced to drink several bowls of Houttuynia cordata tea, saying that it is good for my health, so Houttuynia cordata tea runs through me.
5.cress
When I was a child, I came every spring and grew up. You can often see it in the farmland, and sometimes you can see its posture by the wet well. I usually pick back fried bacon or pork, which is really delicious. Later, when I grew up, I went to the town and saw that there was water celery sold in the vegetable market, but every time I wanted to buy it, my mother would stop it, saying that it was because there were many grasshoppers in the water celery, so I stopped eating it.
As I stepped into the society and came to work in the city, these wild vegetables gradually drifted away from me. Although I can occasionally see their posture in the vegetable market, this is not what I want. Maybe what I really miss in my heart is the fun of snuggling up with my grandparents when I was a child. What I miss may not be wild vegetables, but my grandparents who accompanied me throughout my childhood.
China has a vast territory and abundant natural resources. There are countless kinds of wild vegetables in our vast land. Edible wild vegetables have a long history. As the name implies, wild vegetables grow in the wild. Instead of artificially planted edible plants. With the improvement of modern people's living conditions, we understand the importance of health preservation and have higher requirements for nutrition. Wild vegetables are deeply loved by the broad masses of people because of their high nutritional value, green and pollution-free. Wild vegetables originally used to feed pigs in rural areas have returned to people's dining tables. Here I will introduce several common edible wild vegetables:
Saussurea involucrata is a common wild vegetable in Henan and Anhui provinces. Non-toxic, edible shoots, slightly astringent taste, and the surface of leaves is covered with tiny plush. Leaves are rich in amino acids, chlorophyll, iron and other nutrients.
Noodles are also known as flour tree, wheat bottle grass and incense burner grass; The grassland in the Yangtze River basin is one of the common wild vegetables in the field. Noodles can nourish yin and clear heat, stop bleeding and regulate menstruation. Because of its astringency, you must blanch this dish before cooking.
Platycodon grandiflorum is a perennial herb, also known as Campanula bellata and Bauhinia. Although its name has the word' orange', it has nothing to do with oranges. Platycodon grandiflorum is colorful, which can be used as ornamental flowers and edible. Its roots can be used as medicine, and have the effects of eliminating phlegm and relieving cough, clearing away heat and relieving pain, diminishing inflammation and resisting bacteria.
Mint is also called mint dish, also called wild mint. Wild mint has a strong fragrance, its leaves are edible and its plants can be used as medicine. Mint has the function of clearing away heat and expelling wind, and is often used for symptoms such as cold and sore throat. Hot summer is a good product for heatstroke prevention and cooling.
Bitter vegetables are also bitter vegetables, chicory and so on. Young leaves are edible parts, slightly bitter, and the bitterness should be removed before eating; Soup can be cooked, meat can be fried, and vegetable cakes can be cooked. The nutritional value of sonchus oleraceus is relatively high, and it contains protein, vitamins, dietary fiber, calcium, iron, phosphorus, zinc and other nutrients needed by human body. It also has the effects of clearing away heat and toxic materials, cooling blood and diminishing inflammation.
Plantago often grows on the edge of fields and roadsides. The whole herb is used as medicine, which has the pharmacological effects of clearing away heat, reducing fire, diuresis, resolving phlegm and improving eyesight.
Finally, it is concluded that wild vegetables are rich in nutrition and have high medicinal value; It is not only edible, but also has pharmacological effects. It is really an ideal choice for eating, preserving health and preventing diseases.
My answer this time is collectible. As a 70-year-old, when I was a child, I had difficulties at home and ate a lot of wild vegetables. There are wild vegetables all over the country, among which Xuzhou's wild vegetables are the most distinctive.
1. Plantago, also known as Brassica napus,
Banana Xuzhou is called pig's ear, and
The effects of clearing heat and promoting diuresis, cooling blood and detoxifying. It can be used for treating bladder fever, dysuria, hematuria, and sore throat. Plantago seeds can be taken out from tender seedlings in spring and summer, mixed with cold dishes and stir-fried
2. Dandelion
Dandelion is called an old woman in Xuzhou.
Has the effects of clearing away heat and toxic materials, eliminating carbuncle, resolving hard mass, and inducing diuresis. Dandelion can be grafted with tender seedlings, stir-fried, cold salad and steamed vegetables.
3. Wild garlic
Wild garlic can generally be picked on Jiuli Mountain, but not on the flat land. Scrambled eggs with wild garlic are delicious Eating wild garlic often is good for lowering blood sugar.
4. Grey vegetables
Grey vegetables are called grey vegetables in Xuzhou.
Gray vegetables have anti-cancer, heat-clearing and weight-reducing effects, and have obvious inhibitory effects on influenza and Japanese encephalitis. We usually boil garlic, sesame oil, pepper and salt in boiling water and eat them cold.
6. Horse teeth
Equisetum equisetum, also called Equisetum equisetum in Xuzhou, has the functions of clearing away heat and toxic materials, cooling blood to stop bleeding, reducing blood sugar concentration and keeping blood sugar constant. Horse teeth can be fried or fried.
7.purplish red
Amaranth grows a lot in Xuzhou, both cultivated and wild. Amaranth, also known as longevity vegetable, has the functions of clearing away heat and toxic materials, stopping bleeding, sterilizing and stopping dysentery, and has therapeutic effects on bacillary dysentery, typhoid fever, constipation, flat conductor inflammation, urinary tract infection and enteritis. We usually make soup, cold salad and stir-fry with amaranth.
8. Sophora japonica
Sophora japonica, called Sophora japonica in Xuzhou, can cure large intestine bleeding and women's bloody collapse. We usually use it to fry meatballs or steam them with flour.
day lily
Day lily, also called day lily, has the function of milking. We usually stir-fry cold and hot.
10. Yu Qian
Yucai is a kind of tender fruit that grows on elm trees. People in Xuzhou like to eat it steamed or raw as fruit.
Because I was born in the countryside and my family was extremely poor, I grew up eating corn and wild vegetables. Therefore, I have great feelings for wild vegetables and know a lot of wild vegetables. The following are:
1, garlic, 2, leek, 3, wild celery, 4, Miti, 5, Maidan, 6, Eupatorium adenophorum, 7, mint, 8, Pullman garlic, 9, sweet potato, 10, wild yam, 10. That's the name of our place), 15, boletus, 16, chanterelle, 17, Tricholoma matsutake, 18, a brood of fungi, 19, broom mushroom, 20, lactobacillus, 2. Acanthopanax senticosus, 3 1, bittersweet bud, 32, terrestrial, 33, sweet potato, 34, Toona sinensis, 35, bitter herb, 36, tartary buckwheat, 37, sour horn, 38, wild vegetable, 39, erigeron breviscapus, 40, mulberry flower and 38.
Mill comes from the hilly area of Shandong. The common wild vegetables in my hometown mainly include: old woman (dandelion), bitter herb, shepherd's purse, wild mint, wild chrysanthemum bud, noodle dish, iris, white wormwood and tremella.
1, much like a woman (dandelion)
Dandelion, whether wild or cultivated, is a nutritious special vegetables. The edible part of fresh dandelion accounts for about 84%, and each 100g edible part contains 4.8g of protein, 5.0g of sugar, 2. 1g of crude fiber, 2 16.0mg of calcium, 93.0mg of phosphorus. Dandelion is not only nutritious, but also has high medicinal value. Therefore, it is not an ordinary special vegetables, but a precious diet vegetable.
2. Bitter vegetables
Prevention and treatment of anemia, heatstroke prevention and health care. Clearing away heat and toxic materials, sterilizing and diminishing inflammation, and preventing and treating cancer.
3. shepherd's purse
Shepherd's purse shepherd's purse has high medicinal value. Shepherd's purse Shepherd's purse is sweet and flat, and has the effects of regulating spleen and diuresis, stopping bleeding and improving eyesight. Can be used for treating dysentery, edema, gonorrhea, chyluria, hematemesis, hematochezia, metrorrhagia, menorrhagia, conjunctival congestion and pain. The dithizone contained in it has anticancer effect.
4, mint
Young shoot tips can be used as food, and whole grass can also be used as medicine. It can be used for treating common cold, fever, sore throat, headache, red eye, rubella, itchy skin, and measles. In addition, it is also effective for carbuncle, gangrene, scabies, ringworm and lacquer sore.
5, wild chrysanthemum flower buds
Cleaning chrysanthemum flower buds, and drying; Soak the flour evenly in dry flour, add the stirred egg liquid, stir it evenly again, add oil to the wok, heat it, add chrysanthemum buds soaked in the egg liquid, juice until golden brown, and take it out of the pan. It is crispy and delicious.
I have met many people in the countryside. Make a list.
This dish is actually a medicinal material, and we all use it to scramble eggs. Just appetizing.
I believe everyone has eaten this dish, but some people don't like its taste. There are also broken ears in the wild, but it is not as strong as usual and has a stronger taste.
Dandelion tea is very popular recently. In fact, dandelion has a high edible value. It's good with porridge, cold salad and stir-fry
This dish is also common and is also sold in the market. There are many Toona sinensis buds in the countryside, which are basically scrambled eggs.
Malan will have light blue flowers, which are very beautiful. You can choose cold salad or fried dried beans in the germination stage.
Folium Artemisiae Argyi is often used as medicine. In fact, tender mugwort leaves are edible. Can be used to make green balls or mugwort Baba.
Oenanthes usually grows in places with plenty of water. It looks fresh and tender, and tastes crisp and delicious.
Wild rape is actually a kind of rape planted by farmers. Some seeds are scattered on the ground, which is no different from ordinary rape. Therefore, we usually eat rape like rape.
I said nettles can be eaten, but some people may not believe me. In fact, nettles are edible, but you need to remove formic acid from the leaves and scald them with boiling water before eating. Wear gloves when picking, and follow the handle.
We call it frog grass there. When we get old, the fiber hardens and tastes bad, so we can only eat seedlings.
Young locust trees are often used to eat nectar. In fact, flowers themselves are edible. Steamed with seasoning is delicious.
It has a special taste and can be used for cold beef or deep frying. But the leaves are serrated, so you should eat fresh and tender.
The flowers of Hu Hu Cai are similar to those of Hai Cai, but smaller. I felt a strange smell when I picked it, but it was gone when I cooked it.
It used to be the life-saving food for poor families. At the end of spring in March, people carry baskets to find elm money, a string of them, 90% elm money and 10% corn flour, and steam them in a boiling pot for a few minutes, so that the green onions and old soaking water in the coming year can fill their stomachs.
Grifola frondosa is a widely distributed wild vegetable. The back of the leaves is a bit like a layer of white ash. Many people pick them and eat whatever they want.
It's rare now, and it's rare in the wild. It's delicious, much better than ordinary onions.
Viola yedoensis is a kind of wild vegetable with both face value and taste. They have small purple flowers and grow in clusters.
Bitter vegetables are bitter to eat raw, but they are actually a bit like lettuce. There is white flesh after picking.
Goose intestines are generally used to feed pigs, ducks and chickens in rural areas. In fact, it is also a wild vegetable, but people don't eat it very much.
I almost forgot this most common wild vegetable, shepherd's purse is also found in many parts of the country. It is a kind of wild vegetable with small white flowers and triangular fruits. It is delicious when tender.
Leaves have a lot of white fibers, which can be used to make baba like cotton.
Portulaca oleracea is fleshy with thick leaves. It tastes sour and can be cold.
Osmunda japonica, also known as wild pea seedlings, has toxins in the fruiting period, so it is necessary to eat young seedlings.
It tastes a bit like fennel and can be used as seasoning. For example, when frying beans, put a few leaves in them, and the beans will become very fragrant.
Also known as Nostoc commune, this kind of thing will appear on some wet stones after thunder, but generally speaking, there are a lot of hay and impurities on Nostoc commune to be washed before eating, so it takes a lot of effort to eat. You can make soup and scrambled eggs.
Water hyacinth is an alien invasive species, originally introduced as an ornamental plant, but now many rivers are full of water hyacinths, blocking the waterways, leading to the death of fish and shrimp due to lack of oxygen in the water. In fact, water hyacinth is also a wild vegetable, but why doesn't anyone eat it?
Sometimes we may see day lilies in restaurants, which are usually used to make soup, but the day lilies in soup are generally dry goods. We can pick fresh daylily in the wild, either dry it according to the traditional method or remove colchicine with boiling water before eating.
The edible flowers in the hibiscus tidbits can be used to make soup, which is smooth and delicious.
These are wild vegetables I have seen and known, and I have eaten some.
I am a grass-roots person in Jianghan Plain, Hubei Province. Miss the local customs and know a little about the local wild vegetables. Here are some unique foods that you often see.
1, cress
Oenanthe javanica belongs to Oenanthe genus of Umbelliferae. Oenanthe javanica, alias Shui Ying, Niucao and Chukui, belongs to one of the eight aquatic immortals. The content of flavonoids, selenium and dietary fiber in Oenanthe javanica is high, but the content of sucrose is low, which belongs to high-quality health-care vegetables. Recommended recipe: stir-fried lily with cress.
2. Wild rape
Wild rape is a cultivated plant, sometimes it escapes as a wild weed, which can occur in large quantities in the field during summer harvest, endangering crops such as wheat and rape. They usually grow in fields, rivers, roadsides, lakes, hillsides, jungles and other wet places. Recommended recipe: Fried rape.
3. Equisetum dentatum
It is produced all over China. Born in vegetable garden, farmland and roadside, it is a common weed in the field. Widely distributed in temperate and tropical regions of the world. Recommended recipe: horse tooth noodles.
4.dandelion
Dandelion is known as one of the "Eight donkey kong" in the field of traditional Chinese medicine. Its medicinal value and nutritional value are highly affirmed and evaluated. Recommended recipe: cold dandelion.
Step 5 fold the root of the ear
The leaves are like buckwheat but bigger than buckwheat, and the stems are purplish red. It grows in a humid place, because its leaves smell of fish, so it is also called Houttuynia cordata. Has the effects of clearing away heat and toxic materials and inducing diuresis. The tender diameter roots are edible, and they are often used as vegetables or condiments in many areas of southwest China. Recommended recipe: Fried bacon with broken ears.
6. Water spinach
Shepherd's purse, whose scientific name is shepherd's purse, is a kind of wild vegetable that many people like. Its tender leaves and fresh roots have a unique fragrance. Delicious, used as stuffing in stir-frying, mixed vegetables or cooking. Recommended recipe: jiaozi.
7.alfalfa
Alfalfa, commonly known as honeysuckle, is a perennial flowering plant with high nutritional value, which has the effects of clearing the spleen and stomach, benefiting the small intestine and reducing bladder stones. Recommended recipe: alfalfa steamed bread.
8. Garlic
Garlic is a Liliaceae plant, which is distributed all over China. It has the effects of warming middle warmer, dispelling cold, eliminating grain and killing insects. Commonly used for spleen and stomach deficiency cold, vomiting and diarrhea, abdominal pain, poisonous insect bite, food retention. Recommended recipe: garlic cake.
9. Nostoc commune
The real name of Nostoc commune is Nostoc commune. Nostoc commune is a kind of nitrogen-fixing cyanobacteria. What we usually see is its native plant, which is wrapped in glue outside and wrapped in algae filaments inside. Recommended recipe: Fried Nostoc commune with vegetables.
10, mugwort leaves
It is a biennial herb of Artemisia macrophylla in Compositae, with a height of 50- 150cm, single taproot, narrow spindle shape, slightly lignified lower stem, obvious longitudinal edges, multi-branched, and white puberulent stems and branches. Recommended recipe: steamed Artemisia.
1 1, wild Zizania latifolia
Zizania latifolia, also known as Cucumis melo, is a perennial aquatic herb. Zizania latifolia is known as one of the "three good" in Zhuangzi, Xintai, Shandong, and has been passed down since ancient times. Most of them grow in rivers and lakes and are suitable for fresh water. Recommended recipe: fried pork slices with water bamboo.
There are wild vegetables in many areas of our country, just because we haven't found them and used them. There are many wild vegetables like this, so I won't list them one by one. That's all, I hope you like it!