Blanch bracken with boiling water until soft, wash off the hair on it, blanch it twice with boiling water, and then rinse it with clear water for one day, preferably the next day, so it is not bitter, smooth and tender, and add some Chili powder to stir-fry or stir-fry shredded pork, which is very fragrant! Ingredients: Pteridium aquilinum, carrot, shredded pork, soaked dried seaweed, minced onion, ginger and garlic, yellow wine, pepper and salt. 1, raw material preparation: (treatment of fresh bracken: rinse with clear water several times to wash off the floating soil and fluff on the surface. Cut off the black part of the tail of bracken. Boil in boiling water for 2~3 minutes, then soak in cold water for longer. I soaked 1 hour, and the astringency was almost gone. There is also talk about soaking for 2 days, which is actually unnecessary. ) Cut bracken, shred carrot, shred pork, soak dried seaweed, onion, ginger and minced garlic. 2. Warm the oil in a hot pot, saute the chives and ginger, add the shredded pork and fry for 2 minutes. 3. Add shredded carrots and dried seaweed and stir-fry for 2 minutes. 4. Add bracken and stir fry for 2 minutes. 5. Cook a few drops of yellow wine to refresh yourself. 6, stir fry for a few minutes, according to personal taste, add pepper and salt to taste. Raw materials: lean pork, bracken, green garlic bud, red pepper 1. Seasoning: cooking wine, raw flour, salt, soy sauce, white pepper, chicken essence. Practice: Figure 1. After shredding lean meat, wash it with clear water and wash it off with blood; Figure 2. Cut bracken into sections (look at the appearance of bracken, there are buds on the top of the head); Figure 3. Put water in the pot, boil it, add bracken and blanch it in water, take it out after two minutes, rinse it with clear water and soak it for ten minutes; Figure 4. Mix the washed shredded pork with cooking wine, white pepper, salt and cornmeal, and marinate for 10 minute. Cut the green garlic seedlings and red peppers into oblique sections, and pick up the processed bracken for later use. Figure 5. Heat the pan, pour in the oil, add the shredded pork, stir-fry and change color, and then take it out; Figure 6. Leave the bottom oil in the pot, add pepper, and simmer for spicy taste; Figure 7. Add bracken and stir fry, add a little water and stir fry for about two minutes. Figure 8. Add shredded pork and green garlic, add a little salt, soy sauce and chicken essence and stir well. 1. Pteridium aquilinum is made into dried vegetables or pickles, and it should be soaked in warm water before cooking (I prefer dried Pteridium aquilinum salted, which is more tough to eat). 2. Fresh or bagged bracken bought in supermarkets or markets should also be scalded with hot water, and then soaked in cold water for cleaning to remove soil mucus. 3, many foods have two sides, there is a degree, but don't eat more, people with spleen and stomach deficiency and cold should use it with caution, and ordinary people should not eat more. Nutritional analysis 1, Pteridium aquilinum has a certain inhibitory effect on bacteria, and can be used for diseases such as persistent fever, intestinal wind-heat toxin, eczema and ulcer. Has good effects of clearing away heat and toxic materials, sterilizing and diminishing inflammation; 2. Some effective components of Pteridium aquilinum can dilate blood vessels and lower blood pressure; 3. The crude fiber contained in it can promote gastrointestinal peristalsis and has the function of reducing qi and relaxing bowels; 4. Pteridium aquilinum can clear the intestines and detoxify. Pteridium aquilinum is a common folk medicine for treating diarrhea and dysuria, which has a certain curative effect. 5. Pteridium aquilinum can be made into vermicelli, which can satisfy hunger for a long time, replenish spleen and qi, strengthen physical fitness and enhance disease resistance; 6. In recent years, scientific research shows that Pteridium aquilinum has certain anticancer effect. Edible bracken was first seen in the Book of Songs: "Climb the South Mountain and pick its ferns." In ancient times, Boyi and Shu Qi did not eat Zhou Su, but picked ferns in shouyangshan, so later generations regarded ferns as a symbol of lofty seclusion. Ingredients: wild celery, wild bracken, dried pepper, garlic. Practice: 1, wild celery and wild bracken are picked and washed; 2. Cut wild celery and wild bracken, and dice dried pepper and garlic; 3. Heat the oil in a hot pot and saute the dried red pepper and garlic; 4. Pour in wild celery and wild bracken and stir fry over high heat. Add the right amount of salt and chicken essence to taste. Tips for calves: 1, wild celery is also called cress, and leaves can also be eaten. It withers easily without water. Please eat it as soon as possible after buying it back, or soak the roots with water to extend the shelf life; 2. Vacuum-packed bracken can be directly cooked. If it is fresh, it is best to remove the old terrier and blanch it with boiling water before cooking. 3. Stir-fry the whole process, which can not only keep the vegetables green and taste good, but also not produce too much soup, resulting in nutrient loss; These two kinds of vegetables are easy to cook, so don't fry for too long. Ingredients: bracken, garlic. Practice: 1, bracken picking and washing, blanching in boiling water; 2. Take out the shower water, soak it for half a day (add some edible alkali) and change the water in the middle; 3. Take out and drain the water, and cut it into inch sections for later use; 4. Dilute a bowl of juice with salt, monosodium glutamate, sugar, soy sauce, vinegar and a small amount of cold water, and pour it on the bracken; 5. Chop garlic cloves into minced garlic and fry them in oil pan until golden brown. 6. Pour the garlic with oil into the bracken and mix well. Tip: 1, the bottom of the old bracken should be removed; 2. Soak the blanched bracken for a period of time to remove some muddy smell and bitterness; 3, garlic can be eaten raw, add some sesame oil; You can also use this kind of golden garlic to see your personal preference. When frying minced garlic, you must use a small fire. Yellowstone, turn off the fire immediately. My minced garlic is fried a little too big. 4, spicy Chili oil and pepper oil cold salad effect will be better. Miscellaneous vegetables: bracken, day lily, auricularia, wild mushrooms, watermelon skin, white radish. Soup: Bone, fresh ginger, a little pepper and a little fragrant leaves. A little pepper, 2 ~ 3 dried peppers (less soup can keep the original flavor). Practice: Take the second bone and remove the blood foam. After pouring out the water, add seasoning, water and bones, cook slowly for about 3 hours, add salt (according to personal taste) for 5 minutes, add miscellaneous vegetables, and still cook for about 15 minutes. Then add some onions or any seasoning you like and drop a little sesame oil. Ingredients: dried bracken, a handful of bacon, Pixian bean paste, a spoonful of sugar, salt, soup, soy sauce, onion and chicken essence. Moderate exercise: 1. Soak bracken in warm water in advance, rinse it, blanch it in boiling water for about 5 minutes, and take it out once. If you can buy fresh bracken, you can omit this step and cut it into 3 cm sections for later use. 2. When drowning bracken, stir-fry bacon and other bacon in the pot with low fire. The original white oil turns golden yellow, and the edge is rolled up to remove 3. Continue to heat the oil to 60%, stir-fry chives and bracken, then add the fried bacon, pour a spoonful of Pixian bean paste, pour a spoonful of soy sauce and a spoonful of sugar for coloring, mix well, add a proper amount of broth, dry it with high fire, and finally add a proper amount of salt and chicken essence to taste the bacon itself. If the taste is heavy, add a proper amount of soy sauce and soy sauce, and you can omit a little broth, so that the dried bracken tastes better. And the final taste is more intense. If there is no stock, you can use water instead of 2-3 tablespoons. The materials are: half a chicken, chopped into one-inch pieces; Dry bracken 3 Liang, blanched with water (fresh bracken moss is not chewy, only suitable for mixing or stir-frying. So use dry); A chunk of ginger; Salt; Proper amount of monosodium glutamate. Practice: Wash chicken twice with clear water to remove blood. There is no need to fly water, so the soup tastes better. The big deal is to beat out the floating foam on the noodle soup within a few minutes of boiling. After the materials are ready, put all the ingredients into the pot except salt and monosodium glutamate. Is it simple? Like the most local way to eat? After the fire boils, boil it over medium heat. After 40 minutes, add salt and monosodium glutamate; You can eat it in 50-60 minutes. Where are you? Why not add salt first, mainly salt first, meat is not easy to rake. 1. Pteridium aquilinum can be eaten raw or dried. Blanch it with boiling water and dry it. Soak your hair in warm water when you eat, and then cook all kinds of delicious dishes; 2. Fresh products should also be scalded with boiling water before eating, and then cooled to remove the sticky and earthy smell on their surfaces; 3. Fried food is suitable with eggs and meat. Fried bacon with bracken Ingredients: dried bracken, a handful of bacon, Pixian bean paste, a spoonful of sugar, salt, soup, soy sauce, onion and chicken essence. Moderate exercise: 1. Soak bracken in warm water in advance, rinse it, blanch it in boiling water for about 5 minutes, and remove the water once. If you can buy fresh bracken, you can omit this step and cut it into 3 cm sections for later use. 2. When drowning bracken, stir-fry bacon and other bacon in the pot with low fire. The original white oil turns golden yellow, and the edge is rolled up to remove 3. Continue to heat the oil to 60%, stir fry shallots, stir fry bracken, then add a spoonful of fried bacon, pour a spoonful of soy sauce and a spoonful of sugar to color, mix well, add a proper amount of broth, dry it with high fire, and finally add a proper amount of salt and chicken essence to taste. Add a proper amount of soy sauce and soy sauce. If the taste is heavy, it can make the bracken dry better. It's delicious, and the final taste is more intense. If there is no stock, you can use water instead of 2-3 tablespoons. If you use fresh bracken, it is recommended to add a proper amount of green pepper, which will be very fragrant and appetizing. If you can buy Zhaotong sauce in Yunnan, that's the best. It should be noted that this is a dish with high fat content, so the amount should be appropriate. Fried shredded chicken with bracken raw materials: bracken 200g, chicken breast 100g, dried starch 150g, salt, monosodium glutamate, cooking wine, soy sauce, shredded onion, shredded ginger and salad oil 500g (about 50g). Methods: ① Wash bracken, blanch it with boiling water, soak it in water for 30 minutes, then take it out and cut it into 2 cm long pieces for later use. ② Shred shredded chicken, add salt, monosodium glutamate and starch into a bowl, pour salad oil into a wok and heat it to 70%, then pour shredded chicken until smooth, and control the oil for later use. ③ Heat the wok for the second time, pour a small amount of salad oil, add onion, ginger, cooking wine and soy sauce, pour shredded chicken and bracken and stir-fry for a while. Food introduction: bracken and yam pot ribs soup, wild vegetables and soup. This dish has the effects of invigorating qi and tonifying deficiency, invigorating stomach and moistening intestines, clearing away heat and promoting diuresis, calming the nerves and lowering blood pressure. Ingredients: dried bracken, yam, black fungus, ribs, salt. Production process: 1. Soak the bracken one night in advance, pick it up and cut it into pieces before cooking; 2. Wash and peel the yam, cut into pieces and soak them in water to prevent browning; 3. Wash and soak the fungus, remove the pedicle and tear it into pieces; 4. Wash the ribs and cut them into pieces, and scoop up the drowning; 5. Boil the water, add all the ingredients, boil, turn to low heat for two hours, season with salt and serve. Composition analysis: Pteridium aquilinum seen in my hometown has tender green and purplish red, tender green is relatively small and purplish red is very strong. I don't know if it's the same species, but it must be ferns. Due to seasonal restrictions, fresh bracken is rare in the vegetable market, but there are canned bracken, salted bracken and dried bracken to choose from. Some northern restaurants can eat wild vegetables or delicacies all year round, which is actually bracken. Fresh bracken is very suitable for cooking, pork belly and soup. The taste is smooth and tender, but it needs to be soaked for several hours before cooking (some people say it takes two days, but it is not necessary), and then blanched to remove its bitterness. Dried bracken is generally boiled or blanched in the early stage of production, so it has no bitterness. When cooking, just soak it soft. You can make soup or stew flowers. Pteridium aquilinum is known as the king of auspicious dishes, longevity dishes and mountain vegetables, which shows its rich nutritional value. Chinese medicine believes that Pteridium aquilinum has the functions of clearing heat, invigorating stomach, moistening intestines, lowering qi, expelling wind and resolving phlegm. And it can kill bacteria, diminish inflammation, lower blood pressure, clear intestines and detoxify, and enhance disease resistance. Its listing season is when the land of South Guangdong is suddenly cold and warm, and it is most likely to catch a "hot and humid" cold. Best for frying food and making soup. Tasty tip: bracken and black fungus are cold, but adding ribs together will make them peaceful and delicious. Selection of dried ingredients of Pteridium aquilinum: Fresh Pteridium aquilinum production process from April to June: Pteridium aquilinum is put into boiling water for 2-3 minutes (note: without cover), taken out and dried in the sun for 8- 10 days. Storage method: sealed in plastic bag, avoid being placed at high temperature. Usage: Dried bracken and bacon are cooked together, and the taste is better. Practice 1, dry bracken should be soaked in warm water for at least 24 hours in advance; 2. Slice meat, cut bracken, mince ginger and garlic, cut onion and red pepper; Pour some oil into the pot when it is hot. When the oil is hot, add ginger, garlic, red pepper and pepper and stir-fry until the meat turns white. Add soy sauce, cooking wine and sugar to continue frying; 4. Pour in the prepared bracken and stir fry a few times. Add salt and water (it is advisable to submerge all ingredients with water) and bring to a boil. Then simmer over medium heat until the juice is collected. When the vegetables are soft and rotten, sprinkle with onions. Bracken medicated diet health 1. Cold bracken raw materials: 450g bracken, 50g shredded bean curd, 5g minced garlic. Practice: soak bracken in clear water and cut into sections. Blanch with boiling water, cool, and control moisture. Put it in a small basin for later use; Put shredded tofu and bracken into a small pot, then add the prepared minced garlic, add seasoning and mix well. Serve. Efficacy: This dish is green and white in color, fresh and fragrant, crisp and tender, and has the functions of promoting qi circulation, resolving phlegm, clearing heat and relaxing bowels. It has certain curative effect on eating diaphragm, gas separation, intestinal wind-heat toxin and other diseases. Second, the crispy bracken roll raw materials: fresh bracken 100g, chicken breast and shrimp 25g each, fresh mushrooms 30g, bread crumbs 200g, 4 eggs, chopped green onion and Jiang Mo 20g each. Practice: wash bracken and cut into pieces, chop chicken, shrimp and fresh mushrooms, wash and cut into pieces; Put the above materials into a bowl. Add salt, monosodium glutamate, chopped green onion, Jiang Mo, Zanthoxylum bungeanum oil and sesame oil, and mix into stuffing: beat the eggs into a bowl, add wet starch and mix well, and spread them evenly by hand into 12 small round skin. Keep the eggs for later use: cut the egg skin in half in the middle and roll the stuffing into a roll. Dip in flour, then dip in the remaining egg paste, and finally dip in bread crumbs for later use; Put oil in the pot, when it is heated to 50%, fry it in the pot until it is golden yellow, remove it and drain it. Put the code disk on the table. Efficacy: The food is nutritious and delicious, and has the functions of invigorating spleen, regulating stomach, moistening lung and resolving phlegm. Suitable for asthenia, anorexia, asthenia, intestinal wind, heat toxicity, cough with excessive phlegm. Regular intake can replenish marrow and essence, and strengthen the body. Three, colorful bracken raw materials: fresh bracken 100g, ham meat, water-soaked mushrooms, bell peppers, winter bamboo shoots 50g each, ginger 15g. Practice: cut fresh spinach into sections, blanch in boiling water for a while, and then supercool with cold water; Ham meat, mushrooms, bell peppers, winter bamboo shoots and ginger are all cut into filaments, and the winter bamboo shoots are shredded with boiling water for later use; Put the frying spoon on the fire, put the oil in it and heat it to 60%, then add bracken, shredded ham, shredded mushrooms, shredded winter bamboo shoots, shredded persimmon peppers and shredded ginger, stir-fry until the fragrance is good, add refined salt, cooking wine and clear soup, then sprinkle with pepper and monosodium glutamate, pour in wet starch and sesame oil, turn over and mix well, and take out the spoon and put it on a plate. Efficacy: This dish is bright in color, tender, crisp and fragrant, and has the effects of nourishing yin, moistening dryness, harmonizing stomach and tonifying kidney. It is suitable for intestinal wind-heat toxicity, emaciation, dry cough, spleen deficiency, abdominal distension and hyperactivity of stomach qi. Iv. ingredients of bracken soup: bracken 100g is washed, blanched, cut into fine powder, put into a clay pot with 250g of clear soup, add a little onion, Jiang Mo, monosodium glutamate and salt, cook for 20min, and pour in a proper amount of sesame oil. Efficacy: the function of invigorating spleen and eliminating fat. Suitable for phlegm-dampness obesity. Drink 50g of dried bracken, wash it, put it in clear water and fry it into thick juice. Has the effects of clearing away heat, promoting diuresis, diminishing inflammation and relieving pain, and can be used for treating chronic rheumatic joint diseases. 5. Stir-fried chicken with bracken Raw materials: bracken 300g, chicken breast 200g, peanut oil 40g, appropriate amount of soy sauce, a little ginger and a little minced garlic. Practice: soak the pickled bracken in clear water for 20 minutes, dehydrate and desalt, and cut into 2 cm long sections for later use. Cut the chicken breast into thin slices, put it in a bowl and adjust it with soy sauce. Put the wok on fire, add 30 grams of peanut oil and cook. Stir-fry chicken breast in hot oil for later use. Then put the pot on fire, add 10g peanut oil for refining, stir-fry the carbon dish, add the fried chicken breast, add ginger and garlic, and serve. Efficacy: benefiting qi and calming the nerves. Sixth, stir-fry bracken raw materials: salt 500 g monosodium glutamate 2 g 65438+ vegetable oil 0 g minced garlic chopped green onion 30 ml 15 g Practice: wash bracken, control the moisture, add chopped green onion garlic and stir-fry until fragrant, pour bracken and stir-fry until five-cooked, and add various seasonings to stir-fry evenly until cooked. Efficacy: tranquilizing mind, lowering blood pressure, clearing away heat and toxic materials. Can be used for preventing and treating hypertension, palpitation and insomnia, diarrhea, dysentery and rheumatoid arthritis.