Pickled wild leeks and shredded carrots are a perfect match. When eating, take a bite of rice and then another bite of vegetables. Make steamed vegetables with wild leeks: wash them and mix them with

Pickled wild leeks and shredded carrots are a perfect match. When eating, take a bite of rice and then another bite of vegetables. Make steamed vegetables with wild leeks: wash them and mix them with rice noodles, put them in a rice pot and steam them. After steaming, uncover the pot lid, put them on a plate, add salt, scoop out a spoonful of lard, drizzle with sesame oil, and stir evenly; The spicy aroma of wild leeks, the fragrance of lard, and the mellow aroma of sesame oil can stimulate your appetite. You will want to eat when you smell it. When eating, put a pair of chopsticks into your mouth and enjoy the delicious food. Absolutely beautiful. Alfalfa (wooden comb): Its main stem is not upright and lies on the ground. Each thin stem has three small leaves on it. The surface of the leaves is green and yellow, and there are small yellow flowers on the top before setting seeds. The seeds turn from yellow to black with small spines. It has wide adaptability, is resistant to drought, and can improve the soil. It can be found everywhere in fields, fields, and weirs. It grows very tender in spring and begins to age in autumn. It is the main vegetable for livestock pigs and is also liked by farm cattle. After adults finish their work, they will cut a basket full of vegetables with a sickle on the edge of the field and carry it home; when children come home from school, they will take a basket and a shovel, and go to the field ridges and Squatting down to dig wild vegetables in the fields or wastelands, you can quickly dig a basket full of vegetables. This was also a compulsory course for children in those days. Alfalfa was mainly mixed into grain to fill up the food. At that time, food was still in short supply, so it was just enough to fill the stomach. Wash its leaves, mix them with alfalfa leaves when cooking, steam them, cook porridge with alfalfa leaves, and eat them; when you open the pot, a burst of fragrance will come out, and it tastes delicious. To be honest: because I eat it every day, I get tired of it. When I eat, I always mutter and mutter, which is a bit difficult.

Purslane (purslane, grasshopper): In summer, it can be found in soybean fields, mung bean fields, sesame fields, cotton fields, along the fields and roads, in front of and behind the houses. A place for growth. It is drought tolerant, waterlogging tolerant, has very little harm from diseases and insect pests, and has strong growth ability, so it is too common and rampant. Purslane can be eaten raw or cooked. The soft stems can be cooked like spinach, or cooked with onions or tomatoes; the stems and leaves can be pickled in vinegar and eaten, but they have a bit of a sour taste when eaten, and people will rush to eat them after they are served, giving them a big appetite. Open, full of flavor.

Bitter Melon Egg (Mabao): Soybean fields, mung bean fields, sesame fields, cotton fields and corn fields are all its homes. In summer, small yellow jade-petal flowers bloom and produce a bunch of round green balls. Some melons have stripes on them, like mini watermelons. The ripe fruits are yellow, soft and smell delicious. It's fragrant. Carefully pick it off and put it in your mouth to chew. The sweet and sour juice stimulates every thirsty taste bud. Every cell in the body gathers together to participate in this intoxicating feast. It makes you feel beautiful.

These are the kinds of wild vegetables that we often eat the most. Occasionally, other wild vegetables from our hometown will be brought to the table, and they have great flavor. 1. Houttuynia cordata (leaf sprouts): wash it and mix it with seasonings before eating it directly to clear away heat and detoxify. 2. Artemisia chrysanthemum (Clearwort): There are several varieties. There are many ways to eat it, including steaming, boiling, and stir-frying. 3. Dixian seedlings (wolfberry grass, sweet grass) can be stewed in soup, porridge, or stir-fried. 4. Wild upland vegetables (upland vegetables, wild amaranth): cold salad, stew, stir-fry, and porridge. 5. Wild celery (cuttlefish, water celery): It can be eaten cold or stir-fried with other meat vegetables. 6. Dandelion (Popo Ding): After blanching, it can be eaten cold, stir-fried or made into soup. 7. Gray vegetables (grey strips): blanched, stir-fried, or pickled. 8. Chibi (chicken): After blanching, it can be fried with bacon, scrambled eggs, or made into soup. 9. Mint vegetables: can be used to make mint porridge, mint soup, and a good product for preventing heatstroke and cooling down. 10. Pig ears (Malantou): decoction with water can prevent stomatitis and nose bleeding. 11. Local vegetables (Elixir grass): It is a natural treasure. Method: cold salad. Boil vegetables and eggs together. After cooking, eat eggs and drink water to clear your mind and improve your eyesight. 12. Dipi vegetables (wild fungus): scrambled eggs, fried leeks, most suitable for making soup, add some ginger, pepper and other flavors when cooking. etc.

The above wild vegetables seemed to overflow from the pot, and their fragrant and mellow breath spread out, drifting around the kitchen, infusing the life of poverty and wealth with flavor.

After a while, take a whiff, and the fragrant smell will immediately rush into your internal organs, making you drool. Maybe the saliva is already swirling in your mouth!

These are only some of the wild vegetables that grow on the ground. There are also elm flowers, locust flowers, and toon buds on the trees; there are also wild water chestnuts, chicken head buds (gorgon fruit), and wild lotus roots in the weir ponds in the lake, all of which are grown in the wild. We make all kinds of delicacies to spice up your life. In retrospect, the wild vegetables in my hometown are really abundant! For the poor peasants who suffered from material scarcity and extremely difficult living conditions in that era: they were full of a sense of abundance. These wild vegetables continue to grow year after year. They come from nature and return to nature. The secret of nature lies in the cycle. At the same time, they are also the best gifts and optimal resource endowments given to us by nature.

Nowadays, there are fewer and fewer wild vegetables in my hometown, and they are becoming more and more rare. One: Convert wasteland into grain fields and small plots of land into large plots of land. Second: It has a certain relationship with farmers' farming. Land is used to grow food, and pesticides are only used to protect crops. Therefore, weeds, wild fruits, and wild vegetables are all eliminated by pesticides. In the past, people in my hometown ate wild vegetables to survive the famine and called them "life-saving vegetables." Nowadays, eating wild vegetables focuses on the quality of the food rather than the quantity. It is to try something new and it is a delicious dish. Although the wild vegetables in my hometown are not a gourmet feast, which is refreshing, they are like tofu mixed with spring onions, giving people a long aftertaste. They are delicacies and make people feel warm. The wild vegetables in my hometown are very earthy, but they are full of game, endless wonders, and extremely fragrant. They often make people marvel and admire them.

In fact, everyone has the cultural atmosphere of their hometown, and everyone has the imprint of hometown deep in their memory. The old trees in front of the village, the paths in the mountains, and the gurgling streams will all be remembered by you. ;The teachings of your parents, the expectations of your hometown, and the smoke from the kitchen stove, will you all think of them! My friend, you already know the taste of wild vegetables in your hometown. Please bend down deeply to kiss the earth, get close to and embrace nature, and appreciate the endless beauty of nature! I wish the scenery of my hometown to be beautiful and make it more beautiful and beautiful! Always gain hope!