Although I was born in the countryside, I seldom eat wild vegetables. I like to eat vegetables that grow naturally in the sun. There are few vegetables growing in the natural environment in winter, mainly Chinese cabbage, radish and spinach. I seldom eat out-of-season vegetables. I only eat seasonal vegetables and fruits all year round, which is cheap and safe.

Food is not expensive or rare, delicious food is not necessarily nutritious, and unpalatable food is still nutritious. The key is the cooking method. Friends and friends welcome everyone to discuss, express their personal views and learn from each other.

Living in the city for a long time, looking at the reinforced concrete house in the towering clouds, I feel like a bird nesting in a big tree, thinking of many wild vegetables I ate as a child from time to time.

My hometown lives deep in the mountains, and there are many kinds of fungi, including chicken dumplings, Tricholoma matsutake, golden fungus, tremella, auricularia, Hericium erinaceus, chicken oil fungus, a nest of fungi, roebuck fungus, boletus and so on. As for wild vegetables with wild hair, there are even more, and the number is countless.

Wild vegetables growing beside the furrow on the ridge often include rice, burdock root, houttuynia cordata, poppy, glutinous rice, Chinese cabbage, dandelion, purslane, yew and so on. The wild leeks, wild vegetables, Chinese cabbage, barnyard grass, wild mint, bracken, horsetail, thorn bag, wild garlic, wild onion, chicory and so on grow on the mountain.

In our childhood, the sun was shining and the environment was fresh. No matter on the mountain, underwater, in the corner of the field, or even the private plot in front of our house, it is pollution-free and organic.

It's just that the output of grain and oil in the field was too low, and the task of handing it over to the state agricultural grain was heavy. These wild herbs have also become the hunger of the mountain people.

A kind of potherb left in the depths of memory-Sonchus arvensis.

I ate a lot of wild vegetables when I was a child, and the names can be said to be a long list, such as gray vegetables, shepherd's purse, salsola, thistle, amaranth (Imperial Valley), purslane ... but the most unforgettable wild vegetables that really stayed in my memory, I think it should be chicory.

The newly sprouted chicory is light purple, which looks like a noble work of art and can be called a masterpiece of nature.

Chicory is easy to eat. Just wash the soil and dip it in yellow sauce. There are bitterness and sweetness, which cannot be accurately expressed in words. Chicory, also known as serving chicory and short-eared chicory, is called "serving chicory" and "Patrinia herb" in Daxing rural area of Beijing. People have been eating chicory for more than 2000 years. There is a saying in The Book of Songs Ye Feng Gu Feng that "tea is bitter, and it tastes like a cup of tea", which is the earliest record about how to eat bitter vegetables. Kangxi Dictionary explains that tea leaves are as thin as chicory, white juice is broken, and flowers are like Huang Ju. Based on this, most people regard it as chicory. Most foods in Northeast China are dipped in sauce; In the northwest, it is mostly steamed stuffed bun jiaozi, mixed noodles or processed sauerkraut; The food eaten in the north is mostly dipped in sauce, cold salad and steamed noodles, which shows that eating chicory is still very common everywhere. Take homemade yellow sauce, stick purple buds on it and put it in your mouth. The sauce is wrapped in the unique taste of wild vegetables, which is sweet and slightly bitter, with a faint fragrance, crisp and tender, and tastes great!

As the saying goes, "March 3, chicory will see the sky." At this time, people went to Yuan Ye to dig wild vegetables with baskets. This dish has strong underground roots and strong germination ability. When you find chicory, it is a purple bud. Chicory can't be put in plastic bags. How can such a delicate and precious thing stand the ravages of plastic bags? Putting chicory in a plastic bag is a waste of time.

In June and July (also in March of the following year), the sonchus was blooming and bearing fruit, and its color was Huang Liang, which was very eye-catching. When the fruit is ripe, the seeds of the white crown dance with the wind and are often mistaken for dandelion seeds by children.

Sonchus oleraceus is rich in nutrition, and also contains many trace elements such as iron and copper. Among them, the contents of calcium and zinc are 3 times and 5 times that of spinach and 2.7 times and 20 times that of celery, respectively. Calcium and zinc are of great significance to maintain normal physiological activities of human body, especially the growth and development of children. In view of the rich nutritional and medicinal value of chicory, large-scale artificial cultivation has appeared, especially in Shandong. But the artificially grown chicory tastes much worse. Is it just a psychological effect?

The restaurant "Liangyixuan" outside the front gate of old Beijing (called Beiping) appeared in the text with chicory, which was at the beginning of last century. According to textual research, its business history is much higher than that of well-known restaurants Donglaishun and Xilaishun. One of the characteristics of the management of Liangyixuan is that no matter whether it is "cooked", two dishes must be served first, one of which is "sesame sauce mixed with chicory", which is green and tender and affordable to eat. Coupled with the thoughtful language of the waiter, diners are naturally happy, and many people will be rewarded with several tips when they check out. A small toast makes everyone happy, which shows that the owner knows how to operate.

Allium mongolicum Regel is a kind of wild vegetable in grassland with dark green color and crisp texture. It is a common dish on the table of every household in the grassland, and it is also a good companion for many people to accompany their meals and drink.

When I was young, we often went to the grassland to pull shallots with our family and classmates. Everyone sang and laughed, pulling shallots on the grassland with low wind and grass and cattle and sheep. We were very happy. Picking and washing Allium mongolicum Regel one by one at home, cooking with Allium mongolicum Regel, cold salad, making soup, pickling and making steamed buns are all delicious dishes.

My favorite food is chopped green onion steamed stuffed bun. As far as I can remember, three meals a day in North China are mainly pasta. Every day, buns and steamed buns are made into different patterns. Every time I pull shallots home, I pick them, wash them, chop them, and mix them with meat or eggs to make buns. At that time, we used the old dough at home, put it on the kang, poured it into alkaline water and kneaded it repeatedly, poked it into long strips, cut it into flour, and rolled it into steamed bread. The steamed bread made of old dough is fluffy, so we don't have to worry about the dough collapsing. After steaming, the lid is lifted, and the house is full of the unique taste of Allium mongolicum Regel.

Cold salad and pickled shallots are also my favorite foods. Wash the tender stems of Allium mongolicum Regel, blanch in a boiling water pot, remove and add a little shredded red pepper, and mix in salt, aged vinegar and sesame oil. It is quick and convenient, and has a unique flavor. Pickled shallots are also pickled with shredded red pepper and salt. Pickled shallot is dark green, and shredded red pepper is dark red. Mix well with sesame oil when eating. Pickled shallots can be eaten for half a year, with one Fluttershy per meal. It's sour and delicious, mellow and spicy, and tastes twice as good.

Allium mongolicum Regel is rich in vitamins, full of color and flavor, appetizing and appetizing, and it has always been remembered that the aftertaste is endless.

After living in the city for a long time, all kinds of wild vegetables when I was a child were still my favorite. Eat often.

Especially around Tomb-Sweeping Day, spring blossoms and wild vegetables grow wantonly. I always like to ride a bike and carry a basket to the river and the hillside to find wild vegetables. Embrace nature and personally pick wild vegetables that grow fat and tender and grow naturally. I feel very comfortable, slightly sweaty and full of harvest.

Come back or cook, or mix cold, drink two glasses of wine, swallow it and produce saliva, with a long aftertaste.

I have written many times about the experience of digging wild vegetables, and now I attach a jingle for entertainment. Looking for leaves

It's sunny in the morning,

Laughing in the spring breeze.

Go to the shore of the main canal by bike,

Looking for wild vegetables.

Dandelion, a worldwide dandelion,

Bitter vegetables are beginning to blossom.

Silver cream with bacteria,

Chrysanthemum morifolium is green and half an inch high.

The fare is big,

Flowers spit lace and ribbons flutter.

Golden elm money, strings of money,

Fresh willows grow green treetops.

Everything in my pocket is a treasure,

The cold soup is cooked skillfully.

I'm busy eating,

Have a light drink. It's delicious.

When I was a child, I ate too many wild vegetables, such as broken ears, bitter vegetables, green vegetables, Sophora japonica leaves (flowers), turtledove leaves (bean jelly), wild onion seeds, indus bark, grapefruit peel, ground roll skin (fungi) and so on. These are all edible, and many of them are delicious and have health care effects. Of course, in famine years, people's survival instinct played a role. Just like when the revolutionary predecessors crossed the grassland, as long as they tried to eat green plants, some of them got sick or even died, but the role of saving lives was still great. Wild vegetables are dug up, and some people eat Guanyin soil, peat and the like. They don't care about nutrition, they don't care about the consequences (they can't shit), just to fill their stomachs. People who have not experienced modern famine will never understand. Generally speaking, the contribution of wild vegetables is not small. They saved revolutionary soldiers in wartime and helped ordinary people through disasters in peacetime.

People are forgetful animals. As soon as they finished eating, they forgot the wild vegetables that saved their lives. The years before the reform and opening up were better. Revolutionary traditional education was often carried out, and some wild vegetables were made. Poor middle peasants went to the stage to recall their bitter experiences. At that time, the sweetness was that normal meals could fill the stomach without eating bran and wild vegetables, but it was not simple in rural areas. It is after the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China that the rural areas really bid farewell to wild vegetables and gradually live a rich life, and the household contract responsibility system was implemented in rural areas, which greatly mobilized farmers' enthusiasm for production. As a result, the living standards of the people throughout the country have been greatly improved. The incredible phenomenon appeared again, and people suddenly fell in love with wild vegetables. Of course, they don't eat when they see green, but choose delicious food to make it taste fresh, so that it is ecologically pollution-free and has a health care effect. Once worthless wild vegetables, sitting in a restaurant. The wild vegetables I like to order are the roots of broken ears, which are cultivated artificially. The roots are fat and white. Although tender, it lacks the fragrance dug up on the rural ridge. I also had a snack made of grapefruit skin in a Hong Kong restaurant, which was delicious. Whenever we eat these foods, we will have some memories and feelings: no matter how turbulent the world situation is, we can't toss about any more. We have entered a new era, so we should not miss the days when we ate the same pot. No matter how small we are, we should not be extravagant and wasteful, we should be thrifty and frugal, we should pack up our things and go home, and we can never go back to that era when we really wanted to eat chaff and swallow wild vegetables!

There are two kinds that I remember best and will never forget.

One is Qu Ma Cai. This wild vegetable is not only a dish, but also a meal. When I was a child, I didn't have enough food at home, so I cooked porridge with koji and corn flour.

The other is small root garlic. He first germinated in spring, almost when the snow and ice melted, and the teeth of the little garlic came out of the ground. We planed with a shovel and dipped garlic in soy sauce. It was delicious. At that time, there were several children's songs: small root garlic, brains, some people eat, no one digs.

Childhood life is simple, happy and positive.

I really ate a lot of wild vegetables when I was a child. Born in the 1970s, I was short of materials and ate very little. I have to go to the fields and look for wild vegetables by the mountains and rivers to improve my life. It seems that all green plants are edible.

Malan cuisine I remember that one day my father picked a handful of Malan vegetables from the ground and said that this wild vegetable was delicious. After washing and blanching, put some pepper, stir-fry in the pan, and the aroma is fragrant. The vegetables grown in our family don't have that taste.

As far as I can remember, there are noodles with yellow flowers in the field and mother wormwood likes to wrap them in jiaozi. Green and white, simple life, and a little color.

Dandelion with yellow flowers in the wild, when we were young, we all liked to dig it out, wash it, mix it well and serve it on the table.

The tender buds of Toona sinensis and the eggs laid by their hens are so fragrant that they fill the whole village. However, I don't like the taste. I have no choice but to fill my hungry stomach with it. It is also a comfort to your childhood misfortune.

I like to eat cartoon heads with thorns. Although it's a bit bitter with thorns, it's really delicious when fried. That kind of bitterness with sweetness is not found in other plants.

In fact, there are many wild vegetables, some with names and some without names, all of which are treasured in my memory. They are like a clean stream, nourishing my dry heart; Like a pastoral song of the four seasons, it sang my happy childhood.

Thanks to Wukong's invitation to answer, I live in the countryside. When I was a child, I ate a lot of wild vegetables, such as Tomb-Sweeping Day and Tomb-Sweeping Day, cooked Tomb-Sweeping Day, and ate wild vegetables, Gu Mu and Wu Pi Feng. Folium Artemisiae Argyi, Herba Plantaginis, Auricularia, Fish and autumn garlic, wild onion, wild garlic, Herba Lysimachiae Christinae, Rabdosia rubescens, rabbit ear grass, Gypsophila Mantidis, Herba Lysimachiae Christinae, cypress, Xu Changqing, Herba Lysimachiae Christinae, and Flos Lonicerae. Cao Jiang, the number is 1973. There are seven brothers and sisters in our family. I often eat wild vegetables, when I was only 12 years old. I remember asking Chu a lot. I have a strong memory. I can't forget my childhood and youth