At the vernal equinox, the earth warms up, herbs sprout, and it's time to eat wild vegetables! Walking in the field and grabbing at it is a delicious meal! With the improvement of living standards, many people are tired of eating big fish and big meat. Eating more natural and pollution-free wild vegetables in spring can not only improve the family diet structure and change the taste, but also have many good health care effects on our bodies.

Speaking of wild vegetables that must be eaten in spring, I believe that shepherd's purse is the first thing that many people think of! In fact, there are many wild vegetables worth tasting in spring, such as wormwood, wormwood, bitter vegetables, grey vegetables, dandelion and so on, which are very popular! Among these wild vegetables, my family's favorite is "Maihao"!

The scientific name of Artemisia selengensis is Artemisia capillaris, because it often grows in wheat fields, so it is named Artemisia selengensis. Because Chrysanthemum morifolium is tenacious, if it is not cleaned in time, it will affect the growth of wheat, so farmers and friends will feel "headache" when they see it. In fact, chrysanthemum morifolium is not a kind of wild grass, but a kind of potherb with both medicine and food.

After the vernal equinox, if you don't know how to eat this dish, you will lose money. It is extremely nutritious and can be seen everywhere in rural areas. Steamed buns are delicious! After the vernal equinox, the newly unearthed chrysanthemum is not only particularly fresh and tender, but also has high nutritional value! It is found that Artemisia capillaris is rich in protein, carotene, artemisinin, artesunate A, artesunate B, dietary fiber, various amino acids, vitamins and minerals. Eating Folium Artemisiae Argyi often in spring has the effects of clearing away heat and toxic materials, preventing malaria, promoting diuresis and eliminating jaundice, clearing intestine and detoxicating, invigorating spleen and stomach, lowering blood pressure and strengthening brain, resolving phlegm and relieving asthma, preventing excessive internal heat, eliminating edema and enhancing immunity.

Maihaoxian steamed bun

Prepare ingredients: chrysanthemum morifolium, leek, pork belly, flour, yeast powder, salt, soy sauce, oyster sauce, sesame oil and cooking oil.

Specific practices:

1. Add 300 grams of flour and 3 grams of yeast powder into a basin, stir evenly, add appropriate amount of warm water, add water while stirring, stir into flour floc, knead into smooth dough, cover it with a transparent cover, put it on the balcony, and ferment to twice the size.

2. Boil water in the pot until bubbles appear, add a little salt, drop two drops of cooking oil, put the washed Artemisia scoparia into the pot, stir with chopsticks to make it heated evenly, blanch for one minute, take it out, take it out and put it in a basin filled with cold water to cool, then squeeze out the water, change another basin of water, put it in the basin, soak it for 1 hour, and take out the wheat.

3. Take a piece of fat and thin pork belly, wash it, cut it into small pieces, put it in a basin, add appropriate amount of salt, soy sauce, oyster sauce and sesame oil, stir well and marinate for 30 minutes.

4. Take a handful of leeks, wash them, drain the water, cut them into small pieces, soak the mugwort leaves, squeeze out the water, cut them into pieces, put the cut mugwort leaves and leeks into a pot with meat, add a proper amount of salt, then add cooking oil, and stir evenly.

5. After the dough is fermented to twice the size, take it out, put it on the chopping board and knead it, exhaust the dough, then knead it into long strips, cut it into dough with uniform size and roll it into dough with a rolling pin.

6. Take a steamed stuffed bun skin in your hand, add a proper amount of vegetable stuffing, pick up the dough, fold it, wrap the vegetable stuffing, and a steamed stuffed bun embryo will be ready! Add water to the steamer, and put the steamed bread embryo into the steamer, leaving a certain gap between each steamed bread to prevent the steamed bread from sticking when it becomes bigger. Cover the pot, steam for 15 minutes, steam for 18 minutes, and then take out.