Spring is really good, there are countless fresh wild vegetables on the trees and underground, enough for us to eat! Like willow buds, Chinese toons and elms on trees, shepherd's purse, mugwort leaves and bitter herbs underground. ...

Wild vegetables are the best in spring, whether wrapped in jiaozi, dipped in sauce or made into soup, they are especially delicious! However, to say the most delicious and nutritious way is to count the "steamed wild vegetables" that the older generation loves most. Steamed wild vegetables are my 99-year-old grandmother's favorite. Before, her 95-year-old grandmother would dig wild vegetables in the fields by herself every spring, and then steam them at home until her grandmother accidentally fell down when she went up the mountain. Although it is not heavy, her family is afraid that she will be hurt again and dare not let her go again. Now her mother or aunt makes it for her. Grandma is in excellent health. She is 99 years old. She can take care of herself except that she is a little deaf. She often pesters her great-grandson to play cards with her. My mother and aunt concluded that grandma's way of keeping in good health is to have a good attitude, burn her feet, play cards and eat wild vegetables. ...

Speaking of steamed wild vegetables, grandma has the most say. After all, she has eaten wild vegetables all her life. Now the methods of steaming wild vegetables in our family are all learned from grandma. Grandma's steamed wild vegetables are fragrant and tender, loose and delicious. I take steaming elm as an example to share grandma's method of steaming wild vegetables. Like a friend can refer to:

Steamed elm money:

1. First, clean the elms. When picking elm, carefully remove its calyx, which is the black place at the bottom. This place smells bad, so don't leave it. In addition, carefully check whether there are bugs in the middle, because elm prefers bugs. If you don't have to do it in a hurry, you'd better soak it in light salt water 10 minutes before continuing cooking.

2. Control the water content of the cleaned elm, then knock in an egg, add a spoonful of salt, a spoonful of sugar and a proper amount of pepper to taste, and then stir well, then add a spoonful of corn flour, stir well, then add a spoonful of flour (that is, wheat starch), stir well, then add a proper amount of flour, and stir well until every elm is covered with flour.

When steaming wild vegetables, remember to put three flavors in advance. Steamed wild vegetables are loose and not caked, delicious and delicious! These three flavors are eggs, corn flour and cooked noodles. Adding these three flavors will not only make the nutrition more balanced and rich, but also make the steamed dishes crystal clear, tender, soft and delicious! Some people only add flour to steamed vegetables. No wonder steamed vegetables are not delicious!

3. Add water to the pot, put the elm wrapped in flour into the steamer and start steaming. After the fire boils, continue steaming for 10 minutes.

Turn off the fire when the time is up, and then take out the money at once. Don't stew it! This step is very important. Some friends are afraid of being unfamiliar. After turning off the fire, they like to keep stewing for a few minutes before taking it out. This is not right, it will affect the taste of steamed vegetables.

5. Sprinkle some minced garlic on the steamed money, pour in a little soy sauce and rice vinegar, stir well and eat.

Wild vegetables and minced garlic are a good match, and adding minced garlic can stimulate the freshness of wild vegetables. The wild vegetables steamed in this way are tender, nutritious and delicious! And no matter what wild vegetables are steamed, you can use this method. If you also like steamed wild vegetables, you might as well have a try.