Body:
With the increasing focus on healthy eating, wild vegetables are gradually gaining popularity. Wild herbs are not only natural and nutritious, but also rich in various vitamins and minerals, which have great benefits for the body. Today, we're going to introduce some common wild vegetables and the delicacies they make to see how many you've eaten.
1. Dandelion.
Dandelion is a very common wild vegetable, which is rich in vitamin C, potassium, iron and other nutrients, and has the effects of clearing heat and detoxifying, diuresis and swelling. Dandelion can be served cold, stir-fried or made into soup, with a refreshing taste, which is very suitable for summer consumption.
Recommended dish: Dandelion scrambled eggs.
Method: Wash the dandelion and cut it into sections, beat the eggs and set aside. Blanch the dandelions in boiling water first, remove and drain. Heat the pan with cold oil, scramble the eggs, add dandelions and stir-fry evenly.
2. Purslane.
Purslane is also a nutritious wild vegetable rich in vitamin C, vitamin E, and a variety of minerals. It has the effects of clearing heat and detoxifying, diuresis and swelling, and quenching thirst. Purslane can be served cold, stir-fried or boiled in soup, with a sweet and sour taste, which is very appetizing.
Recommended dish: purslane pancakes.
Method: Wash and chop the purslane, add flour, eggs, salt and water and stir to form a batter. Heat the oil in a pan and fry the batter into the pan until golden brown on both sides.
3. Capsule. Shepherd's cabbage is also a popular wild vegetable, which is rich in vitamin A, vitamin C and minerals, and has the effects of clearing heat and detoxifying, diuresis and swelling, and brightening the eyes. Capsule's cabbage can be served cold, stir-fried or made into soups, and it has a delicious taste, which is very suitable for spring consumption.
Recommended dish: Pursed cabbage dumplings.
Method: Wash and chop the shepherd's cabbage, add the minced meat, minced green onion and ginger, salt, light soy sauce and sesame oil and stir well. Wrap the filling in the wrappers and cook before serving.
Fourth, Artemisia quinoa. Artemisia quinoa is a wild vegetable that grows near rivers and lakes, and is rich in vitamin A, vitamin C, and minerals. It has the effects of clearing heat and detoxifying, eliminating food and accumulating. Quinoa can be served cold, stir-fried or made into soup, and the taste is fragrant and refreshing.
Recommended dish: Stir-fried bacon with quinoa.
Method: Wash and cut the quinoa into sections, and slice the bacon for later use. Blanch the quinoa in boiling water and drain. Heat the pan with cold oil, stir-fry the bacon until it changes color, add the quinoa and stir-fry evenly.
These are just a few of the most common wild vegetables and the delicacies they make. These wild vegetables are not only natural, nutritious, but also affordable, which is very suitable for the masses to eat. If you haven't tried these wild herbs yet, try them and you'll love their taste and nutritional value.