It is firm to eat wild vegetables in spring.
Wild vegetables are an important member of the green food family. Because of its purity and authentic fragrance, it has become a new favorite on people's table in recent years. Spring is coming, and it is a leisure fashion to go for an outing in the suburbs and pick wild vegetables. You know, eating wild vegetables is also about science.
March-April is a season rich in wild vegetables every year. Tired of eating big fish and meat, urbanites go for a walk in the wild and pick some wild vegetables to eat, which not only improves their health, but also satisfies their appetite. However, wild vegetables are different from the fruits we eat every day. Never pick wild vegetables at will, the more you eat, the better.
Prevention of poisoning
Wild vegetables are natural, green and delicious, but they are not nontoxic. Therefore, don't eat wild vegetables that you don't know, understand or come from unknown sources. Wild vegetables growing on grasslands and on both sides of roads where industrial wastewater flows are polluted by environmental factors such as wastewater and automobile exhaust, and the content of harmful substances such as heavy metals such as mercury and lead is high, which will cause harm to human body and even poisoning; Wild vegetables near lawn or farmland may be contaminated by pesticides, so don't eat them.
After collecting wild vegetables, soak them in clear water for more than 2 hours to remove harmful substances in the wild vegetables. Before eating, it is best to blanch with hot water to remove the "latent" toxins in some wild vegetables as much as possible.
Second, prevent overeating.
According to nutrition experts, wild vegetables have a unique flavor, and to some extent, most of the nutrients are higher than those cultivated artificially. But you can't eat more wild vegetables, let alone replace vegetables. Wild vegetables contain many substances, such as oxalic acid. Excessive consumption easily affects the absorption of calcium. A few wild vegetables such as Houttuynia cordata are slightly toxic and harmful to eat more; Wild vegetables such as ferns contain allergic substances, and eating more may cause physical discomfort; Eating too much gray vegetables is easy to cause allergies, causing solar dermatitis and edema.
Random collocation
Most wild vegetables have certain medicinal value. However, due to the different medicinal effects of different wild vegetables, mixed consumption may cause adverse reactions due to the "mutual grams" of medicinal effects. Instead of nourishing the body, it is harmful to the body. Wild vegetables and drugs should be avoided at the same time. People who often eat painkillers, sulfonamides or allergies should be especially careful when eating wild vegetables.
start off
Don't eat wild vegetables you don't know.
"Can this wild vegetable be eaten?" Yesterday, the netizen "Irene Hang" basked in a wild vegetable similar to Platycodon grandiflorum in Weibo, which attracted netizens to watch. The reporter found that many netizens shared their recent experience of digging wild vegetables, but they didn't know much about the popular science knowledge of wild vegetables. Long Qiyan, a senior agronomist at Wuhan Academy of Agricultural Sciences, reminded not to eat wild vegetables you don't know.
Some people eat it cold with boiled water, some people eat it fried, some people eat it pickled ... The edible methods of wild vegetables introduced online are endless. Some people say that many wild vegetables have not been artificially cultivated, have no pesticide pollution, and have special medicinal nourishing value. For example, bracken has the functions of clearing away heat and moistening intestines, inducing diuresis and calming the nerves, purslane can cure diabetes, and dandelion has the function of nourishing and protecting the liver.
Long Qiyan said that compared with ordinary vegetables, wild vegetables have a longer growth cycle and thinner plants, so they taste better, and some wild vegetables do have certain nourishing effects, such as amaranth clearing heat and water celery lowering blood pressure. "However, due to the wide variety of wild vegetables, ordinary citizens had better choose common wild vegetables to eat. If they dig up wild vegetables they don't know, they'd better throw them away to avoid adverse reactions such as poisoning. Even edible wild vegetables are not suitable for everyone. For some special citizens, it is best to follow the doctor's advice. "
The efficacy of wild vegetables is worth recommending.
Everything recovers in spring, and some wild vegetables are thriving. Eating wild vegetables is popular now, which wild vegetables are effective? Let's take a look at these wild vegetable recipes with health care effects.
Garlic powder and plantain bean skin
Raw materials: tender plantain, bean curd skin150g, minced garlic 20g, refined salt 3g, monosodium glutamate 2g, yellow rice wine 5g, white vinegar15g and sesame oil10g.
Making:
(1) Pick and clean the plantain, blanch it in a boiling water pot, take it out and drain it, and put it neatly on the plantain.
(2) Wash the bean curd skin, cut it into filaments, blanch it in a boiling pot, take it out and pour it on the plantain.
(3) Pour minced garlic, refined salt, monosodium glutamate, yellow wine and white vinegar into a bowl, stir well, pour it on the plantain bean skin, then pour it on sesame oil, and mix well when eating.
Features and efficacy: green and yellow in color, crisp and tender in texture, salty and delicious, rich in garlic flavor, clearing away heat and toxic materials.
Stir-fried plantain
Raw materials: 500g of fresh plantain, 0g of chopped green onion10g, 0g of minced garlic10g, 3g of refined salt, 2g of monosodium glutamate, 5g of yellow rice wine, 5g of sesame oil and 20g of vegetable oil.
Production: (1) Select and clean the plantain, blanch it thoroughly in a boiling water pot, rinse it with cold water, take it out and drain it. (2) Heat the wok, add oil to 60% heat, add chopped green onion and garlic to stir fry until fragrant, add rice wine, add plantain and salt, stir fry evenly, add monosodium glutamate and pour sesame oil, and serve.
Features and efficacy: light green in color, tender and crisp in quality, salty and fresh in taste, clearing away heat and toxic materials, and lowering blood pressure.
Hot and sour sea cucumber
Raw materials: 500g of Sargassum tender teeth, 20g of garlic, 3g of refined salt, 3g of monosodium glutamate, 20g of vinegar, 5g of yellow rice wine and 0/5g of sesame oil/kloc-.
Production: (1) Pick and wash, blanch thoroughly in boiling water pot, take out and drain, and put in a bowl for later use. (2) Put the minced garlic, refined salt, monosodium glutamate, vinegar, yellow wine and sesame oil into a seaweed bowl, mix well and plate.
Features and efficacy: the color is green and shiny, the texture is crisp and tender, salty and sour, and the blood is cold and broken.
Tip: To sum up, we know that eating wild vegetables in spring can ensure good health. I hope these methods about eating wild vegetables in spring will help you!