1, wild onion
Wild onion, also known as "Allium macrostemon Bunge", "wild garlic" and "small root garlic", is one of the most popular wild vegetables in spring. Wild onion is warm and spicy, rich in carbohydrates and minerals such as iron and phosphorus, rich in nutrition and unique in flavor.
2. Dandelion
Dandelion is a treasure, not only its leaves are edible, but also its roots are a kind of food with the same origin of medicine and food. It can be eaten raw, fried and made into soup, and it is a plant with the same origin of medicine and food; Its flowering period is long and it has ornamental value.
3. Bitter vegetables
Bitter vegetables in spring are tender and delicious. Eat with roots, the more chewy, the better. Young leaves can be used as feed and ornamental.
4. Rana chensinensis
Ranunculus ternatus, also known as Bufo grass and Litchi grass, is commonly found in fields, rivers and other places. Oviductus Ranae is rich in minerals such as calcium, phosphorus and iron.
The practice of bitter vegetables
1, bitter cold dish
Ingredients: Bitter vegetables, chopped green onion, garlic paste, refined salt, monosodium glutamate, sesame oil and yellow sauce.
Practice: Wash the bitter vegetables, scald them with boiling water, then soak them in cold water for several hours, remove the bitterness, squeeze out the water and chop them up. Add chopped green onion, mashed garlic, refined salt, monosodium glutamate, sesame oil, yellow sauce and other seasonings to bitter vegetables and mix well.
2. Dry rice and bitter vegetable steamed bread
Ingredients: bitter vegetables, dried seaweed, salt, monosodium glutamate, chopped green onion, lard, flour, baking powder and warm water.
Practice: Wash the bitter vegetables, scald them with boiling water, then soak them in cold water for several hours, remove the bitterness, squeeze out the water and chop them up. Chop dried seaweed and bitter vegetables, put them in a pot, add refined salt, monosodium glutamate, chopped green onion and lard, mix well and make stuffing. Mix flour and baking powder evenly, add warm water to make dough, make steamed bread after fermentation, and wrap it in stuffing for steaming.
Step 3 stir-fry bitter vegetables
Ingredients: bitter vegetable, onion, ginger, garlic, oil, salt and chicken essence.
Practice: Wash the bitter vegetables and cut them into sections for later use. Put cold oil in a hot pan, saute shallots, ginger and garlic, add bitter vegetables and stir-fry until it changes color, and add seasonings such as salt and chicken essence to taste.
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