Pteridium aquilinum, a kind of wild vegetable, is also known as Pteridium aquilinum, Pyrola, Fistula, Pteridium aquilinum, Caulis et Folium Pteridium aquilinum, etc., so as long as these names are mentioned above, they all refer to Pteridium aquilinum. Fern is cold, sweet and slightly bitter. Edible bracken has the effects of sterilization, clearing away fire, invigorating spleen and qi, and clearing away heat and toxic materials.
Pteridium aquilinum is usually eaten fresh or dried as a dried vegetable, and often cooked with eggs and meat ingredients. However, whether it is eaten fresh or dry, it must be blanched to remove the stickiness and earthy smell of bracken.
2. watercress
Watercress, also called watercress, watercress, Guangdong mustard, watercress and aquatic wasabi, has different names in different places. Western cuisine is cold, sweet and slightly bitter, and its eating and cooking methods are flexible and diverse. Can be fried, cold salad, soup, stuffing, pickling, air drying and so on. And it tastes delicious. Watercress is usually eaten with beef, lean pork and red dates.
3. Oenanthe javanica
Oenanthe javanica, also known as medicinal celery, wild coriander, Chukui, Shui Ying, Puchen and Qin Xiang, has different names in different regions. Oenanthe javanica is cool, sweet and bitter. Because it contains volatile substances, the aroma of Oenanthe javanica is rich. Eating Oenanthe javanica helps to stimulate appetite and help digestion. Common eating methods include stir-frying, soup-making, cold salad or stuffing for various fillings. Often eaten with tomatoes, red dates, beef and other ingredients. However, in cooking, you must blanch the water.
4.purslane
Portulaca oleracea, also known as Cynanchum komarovii, Cynanchum komarovii, Longevity, Penns Amaranth, Amaranthus komarovii and Cynanchum komarovii, has always enjoyed the reputation of "natural antibiotics". Portulaca oleracea should be blanched in the cooking process to remove the odor. The edible method can be fried, cold salad, stuffing and dried to make dried vegetables. Portulaca oleracea is often accompanied by eggs, chicken and lean meat.
5, mint
Mint, also known as Rendancao, Su Mint, Fish Vanilla, Night Breathing Fragrant, etc. Mint, a wild vegetable, can be eaten in many ways. Its main edible parts are its leaves and stems. It can be squeezed into mint juice, used as cooking seasoning or other food spices, and can also be used to make tea and drink sparkling wine. The usual ingredients are lemon, chicken and ebony.
6.perilla frutescens
Perillae, also known as red perilla, fragrant perilla, black perilla, green perilla, wild perilla and perilla, has the characteristics of warm and pungent taste. Perilla frutescens is rich in nutrients, the most abundant of which are vitamins C and B2 and carotene. Perilla usually needs to be blanched before cooking, which can be cold-mixed, fried, stewed, pickled and made into soup. Usually served with crab, duck, ginger and garlic.
7. Echinacea
Pogostemon cablin, also known as Maowei Xiang, Daye Mint, Daphne odora, Fennel, Shuima Ye, etc. Because Pogostemon cablin is rich in volatile oil, long-term consumption is helpful for digestion. The edible methods of Pogostemon rugosa include cold salad, stir-frying, and as an embedded auxiliary material, all of which are very delicious, but they also need to be cooked. Usually accompanied by rice and fish.
8. Bitter vegetables
Sonchus oleraceus, also known as Sonchus oleraceus, has the characteristics of cold and bitter taste, and is rich in nutrients such as carotene, vitamin C, potassium salt and calcium salt. Bitter vegetables are generally eaten raw, fried and cold. It is best to blanch in advance to remove bitterness and taste better. Usually accompanied by pork and liver.
9. Yu Qian
Elm, also known as Ulmus pumila, Ulmus pumila, Ulmus pumila and Ulmus pumila, is rich in nicotinic acid, calcium, phosphorus and other minerals. Long-term consumption helps to stimulate appetite. Yucca is best eaten raw. Eating yucca raw is particularly refreshing and has a fresh, crisp and sweet aesthetic feeling. Besides raw food, there are many ways to eat elm money, and vegetables and vegetables are delicious. For example, the steamed bread made of elm money and corn flour tastes soft and sweet. Rice porridge or millet porridge made of elm money tastes more fragrant and slippery; You can also use eggs, shrimps and lean meat to make various fillings, which are delicious and refreshing.
10, Chrysanthemum indicum
Wild chrysanthemum, also known as wild chrysanthemum and wild Huang Ju, has the characteristics of slight cold and bitter taste. Chrysanthemum indicum is usually eaten as stuffing, soup, cold or fried food and dried vegetables. However, the bitter taste of wild chrysanthemum is very heavy, so it is necessary to blanch the wild chrysanthemum for a few minutes, and then soak it in clear water for about 1 hour to better remove its bitter taste.