Spring Homegrown Wild Vegetables Collection
In the past, wild vegetables were eaten in order to satisfy the abdomen. Now, eating wild vegetables is no longer purely for the purpose of eating, eating healthy foods, and eating in detail. In the face of various artificial additives, people love wild vegetables more and more like wild vegetables. The name suggests is to grow in the wild rather than artificially grown vegetables. It is one of the essences of nature to gather reiki between heaven and earth and absorb the essence of the sun and the moon.
Because of the geographical and climatic factors, the variety of wild vegetables produced in various places is not the same, and it is the most important to eat fresh wild vegetables. According to the different characteristics of wild vegetables to choose cooking methods, grass to various common wild vegetables known as a common way of eating roughly divided into four categories, fry, stuffing, salad, steamed, but not all wild herbs are applicable to this Four kinds of edible methods, some wild vegetables, but these methods of eating can be both, some wild herbs are only suitable for one of the ways to eat. Followed by the grass to see how to do a variety of wild vegetables more delicious.
1, fried
The general wild vegetables are suitable for fried food, especially the kind of slim, meatless, and the taste is more suitable for wild vegetables. Wild onion is a typical example. It has a pungent odor of volatile oils and capsaicin, which can eliminate the odor in the thick and spicy dishes such as oysters, and produce a special aroma. It has a strong bactericidal effect, and it can also stimulate the secretion of digestive juices and increase appetite. The most common is the wild green onion scrambled eggs, the special aroma of the wild onion itself, with rich egg flavor, do not believe you can not tempt you. 71.gif
2, steamed wild vegetables
Steamed wild vegetables do not generally go alone, must be followed by flour. Steamed edible wild vegetables, common is to save money, its taste is sweet, after the steamed green color green, with a good mix of fresh juice is very refreshing.
Remember that money-kicking is a lesson learned in high school. Although the article says that money-kicked rice is used in the old days to satisfy your stomach, the author described it as very squeamish. He has been obsessed with eating once, but it has been so many years until spring. No one has seen any money on the market. This year, I stumbled upon her husband’s family and got a money tree. Because I didn’t often go there, I didn’t notice this tree. But the tree is too high. I’m not alone at all. When I came to stand under the tree and watched the money-bearing branches sway in the wind, it was even worse. Ever since I discovered this tree, I have been reading money every day. My husband took time to accompany me to collect some of them and come back home. After cleaning, mix it with white flour, mix it with steamed buns, and adjust the sauce. Finally, after mourning for so many years, you've eaten the money. Although it is not as delicious as you would like to imagine, it is not disappointed. It's really delicious.
3, cold
Many people choose to eat cold vegetables, because the salad can retain the nutrients in the vegetables as much as possible. The taste and taste will be particularly good. With wild vegetables to eat, taro must not be absent.
However, the citron contains nitrite, and the higher content of the old leaves of the citron will lead to poisoning. Imitation of the test shows that the citron can be boiled in boiling water for 1 minute to remove more than 2/3 of the nitrite. In order to reduce the nitrite intake, it is necessary to choose a tender and fresh toona sinensis bud, and it must be cooked with boiled water before cooking.
4. Wild vegetables into the filling to eat
In addition to frying, steaming, salad, wild vegetables can also be made into dumplings, dumplings and other patterns of food. In the face of gastronomy, don’t snuggle up on those who are in charge. As long as you have ingredients, you can think of ways to do all kinds of delicious food.
The common stuffing of wild vegetables is leeks, because it is rich in crude fiber, used for frying or cold, the taste is rough, after a chemical reaction with the flour, the taste can rise to a level.
Dumpling extra fillings We can also make a leek meatball soup. No waste is our minimum attitude towards food. 50.gif
Mindfulness:
1. Pork is best to use a three-point fat, seven-thin-thick quail meat will taste better
2. Each time I add stuffing, I add a little pepper to add soy sauce and salt to the ingredients to add flavor. Eggs are also essential for filling stuffing each time. Using eggs instead of starch will make meat stuffing not only It's tender and better eaten.
3. The stuffing should be mixed in the same direction while stirring, and the stirring in one direction can make the protein cells of the stuffing split neatly. The free myosin will make the spherical peptide chain gradually stretch under the action of stirring force. Connected to each other to form a network structure, a large amount of moisture is contained in the network structure, which enhances the gelation of proteins. This dumpling filling will be better.
4. The leek grows in the wild, so it must be cleaned and eaten after it is brought back. The salt will leach out of the water, but not much juice, just like the eggs can neutralize the texture of the meat, making the filling taste more tender
5. When dumplings are dumplings, if they are too hard, they are not easily sticky, and they can be slightly touched with some water or juice on the sides of the dumplings to make the skin of the dumplings stick more firmly. This way, you can make the dumplings for a long time without boiling the filling. Someone asked me The filling contains oil, which is used to make the dumplings easier to reveal when it is cooked under the skin of the pan. I wrapped it many times with this method and never cracked a dumpling.
6. In the pot, boil water and put into the dumplings. After the dumplings are boiled, add a cold water and boil. Add cold water two or three times in a row and cook until the dumplings float up.
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