Spring is coming, everything is recovering, this fern in the mountains, began to sprout new shoots, bracken is a wild vegetable that grows in the mountains and forests, because of its fragrant taste, rich in nutrients, although there are bracken resources in different regions, but the most places are in the southwest and northeast of China.
Bracken grows in different regions and its growing months are also different. In the southern part of China, bracken generally begins to germinate from late March to early April, and May and June are its main growth periods. In the northern region, bracken usually starts to grow from mid-April to mid-May, with June and July being the main growth stage. Therefore, the months in which bracken grows can be roughly summarized as spring and summer February** dynamic incentive plan
The southwest region is very rich in bracken resources. In the high mountains of Yunnan, Guizhou, Sichuan and other places, a large number of bracken grows. In addition, the bracken in the southwest region is relatively primitive, and the bracken resources in the northeast are also very rich.
In the deep mountains and old forests of Changbai Mountain, Daxing'an Mountains and other places, a large number of bracken grows. Although the varieties of bracken in these places are not as abundant as those in the southwest, they are equally delicious in taste, and the growing environment is relatively superior, and the quality is relatively high.
This bud is called bracken by our locals, and many people say that bracken bracken causes cancer, but we mountain people have grown from snacks to size.
The harvest in March last year was full, and the bracken picked back must be processed, first to go to this roll eye, and then put it in water to wash, wash the hair on the skin, and pour the washed bracken into a large pot first, boil the water for 20 minutes to cook, and take it out to cool.
Then you need to take some time, peel the bracken one by one from the middle, throw it into cold water and soak it for two days, change the water once a day, and after two days you can take out the bracken and wash it, so that it can be eaten, and cut it into small pieces.
Take it to fry the meat that is a perfect match, add some green and red peppers and seasonings, fried out of color and flavor, in fact, bracken is handled properly, there is no toxin and astringency, you can eat with confidence, it tastes slippery, the locals like to eat, so have you eaten bracken.