This wild vegetable is called Yunxing vegetable in our hometown dialect in Shandong, but its scientific name is amaranth. Some places are called red sweat vegetables, which have two colors, one is red and the other is green.

After red blanching, all the water turned red. I also use this water to brighten my face. My aunt said it was very alkaline. I didn't even know it.

This kind of wild vegetable used to be found everywhere in the fields. We all picked them to feed chickens, ducks and geese, but now they have become delicious food on people's tables.

Ever since I went back to my hometown one summer vacation and ate my mother's cold polysaccharide dish, I have been obsessed with it. When I returned to Haikou, I found that there were still people selling this kind of wild vegetables in the market, so I often bought my own cold salad. It was delicious and great, and all my friends who had eaten it were full of praise.

The practice is very simple, just pick vegetables and wash them, and leaves will do. Put some cooking oil in the pot when cooking, so that the color of wild vegetables will not change and the nutrition in the vegetables will not be lost.

Then add cold water, cool, squeeze out water, cut several times, stir-fry peanuts, mash them with garlic cloves, add appropriate amount of salt, sesame oil and vinegar, and mix well with vegetables. Although it doesn't look good, it tastes particularly appetizing.

But also has high nutritional value and is rich in calcium and protein. But also a green vegetable with high cellulose, which can discharge the garbage in the body and have the effect of losing weight.

This pure natural green vegetable is very beneficial to your health if you eat more at ordinary times.

Once my cousin picked a handful from the ground, and I sent a circle of friends to say that the fresh polysaccharide had just been picked. My cousin thought I had returned to my hometown. I said there were seeds here in Hainan.

Although there are wild plants in his hometown, he grows two beds for himself every year in the fourth uncle's flower orchard. The new leaves grow back quickly after picking and can be eaten for a long time.

After the season passed, the fourth uncle specially left a big tree for it to plant next year. When I went back last summer vacation, I saw polysaccharide plants covered with dense seeds, which was very spectacular. This is a green variety. I haven't noticed it before. The seed of polysaccharide is like this.

I haven't eaten cold polysaccharide dishes for a long time, and now they are also sold in the vegetable market. Buy one and taste delicious next time.