When I was a child, in the countryside, there were some wild vegetables that could be found everywhereThe amount of picks is not enough to eat, the taste is not fresh and sweet enough, many of them are rotten in the ground, and no one asks for money
Strange to say, there has been a trend of eating wild vegetables in recent years, saying that it is a combination of meat and vegetables, which is rich in nutrition. of these wild vegetables** The tide is also rising, and some are sold for 100 yuan and 1 catty, turned into a fragrant dumpling, and it is still in short supply.
What kind of wild vegetables can be smelled hot from few people?
The number one is toon, toon, also known as toon, spring sweet tree, in China's Guangxi, Fujian, ** and other provinces and regions. The thinker Zhuangzi wrote in "The Getaway":In ancient times, there was a big chun, with 8,000 years old as spring, 8,000 years old as autumn, that's what it said.
Speaking of which, the toon leaves that grow on the tree are popular, and moreThanks to the increased food awareness of people。When they all enter a well-off society, they naturally have to not only eat well, but also eat well. The toon buds are tender, the new leaves are nutritious, and the aroma is strong.
Whether it's cold, stir-fried, or pickled, anyone with a little bit of cooking basics can make it delicious. In this era of various desiccants, additives, flavors and pigments, a bite of natural green wild vegetables is precious, and eating it in the mouth seems to have its own breath of nature.
Childhood memories of MomA plate of toon scrambled eggs served in a hot pan can be called a delicacy in the world.
The nutritional value of toon should not be overlookedIt is rich in trace elements such as calcium, phosphorus, potassium, and sodium, as well as vitamin B, which is essential for the vital activities of the human body. Many people who are sick and hospitalized are very suitable for eating toon scrambled eggs, which are delicious and nutritious.
All of the above factors make toon becomeThe popular fried chicken in the wild vegetable worldGenerally able to sell 100 yuan 1 catty good**. If it is the first toon on the market, then the premium will definitely be higher.
Wild vegetables can not only be fried and eaten as a dish, but also used for garnish, for exampleShiso is covered in treasures, I believe many people are no strangers.
As early as more than 2,000 years ago, perilla has been widely cultivated and used。Its leaves, stems, and seeds can all be used in medicine. Young leaves can be used to make soup, stems and leaves can be pickled, and even the oil squeezed from the seeds can be eatenThe function is to fully hang other wild vegetables
In traditional cuisine, perilla is often used to cook fish, and it is finely chopped and added to the dish to cook for a period of time to effectively remove the fishy smell. And nowMore perilla is used to make a bullfrog dry pan, which is fried to a crunchy and tastes quite beautiful.
Although it is said that it is not expensive to take perilla in wholesale, perilla in supermarkets or communities is often sold in grams, for exampleMeituan's last 5-gram perilla sells for 28 yuan, converted into 1 catty, it will cost 280 yuan.
ReallyIt's not that I don't know, but I'm shocked!
In fact, there are many unremarkable but nutritious and delicious wild vegetables, such as shepherd's cabbage, winter bamboo shoots, walnut flowers, ground fungus, etc., which will become frequent guests at the table during the seasonal period.
Today, processed foods are becoming more and more abundant and have a longer shelf life, and the material level has greatly improved people's living standards.
But we miss the wild vegetables we picked in the roadside fields when we were children, thoughNow it's high, but at least it's a natural, green, safe and pollution-free organic food, and it's safe to eat.
I hope that farmers will plant more of these wild vegetables, so that the people can eat at ease and can afford to eat!
Note: The picture comes from the Internet, invaded and deleted.
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