What edible wild vegetables are there in spring?

The first wild vegetable: bracken. Anyone who grew up in the countryside should know that bracken can be seen everywhere this season. Pteridium aquilinum, also known as longevity vegetable, is rich in dietary fiber, carotene, vitamins, protein, fat and other ingredients. It tastes smooth and crisp, and many people like to eat it when it is made into cold bracken.

Recommended recipe: detailed production steps of cold bracken: 1. Choose the most tender bracken. If you can't open it with your fingernails, you should remove the old part. Make sure the bracken is tender enough so that it tastes crisp enough. 2. Wash the bracken, wipe off the furry things on the surface of the bracken, and rinse it several times to ensure that the bracken can be cleaned. 3, pour water into the pot, boil the water in the pot, add bracken, blanch for 3 minutes and then remove. 4. Remove the bracken from the pot and immediately soak it in cold water for 2 hours. When soaking, you can change the water several times to ensure that the astringency of bracken can be soaked. There are also several times to change cold water, which can make the taste of bracken more crisp. 5. After soaking for 2 hours, take out the bracken and put it on a sieve to drain the water. 6. Put bracken on a plate, then add appropriate amount of garlic, Jiang Mo, salt, sesame oil, Chili oil, millet spicy, balsamic vinegar and a little sugar, stir well, and marinate for 2 hours before serving.

The second kind of wild vegetable: Houttuynia cordata, also known as broken ear root, is rich in protein, fat, carbohydrates, and minerals such as calcium, phosphorus and iron. Now this season is also the most vigorous and tender time for Houttuynia cordata Thunb. If you have to dig at home, you will feel a sense of accomplishment at the end of the day.

Recommended recipe: detailed production steps of cold houttuynia cordata Thunb. : 1. First, put the broken ear root on the tap to wash it, and then wash off the silt on the roots and leaves. 2. Put Houttuynia cordata into the basin, add clear water to prevent Houttuynia cordata, then shake Houttuynia cordata with your hands several times and wash it several times to ensure that Houttuynia cordata is clean. 3. Take out Houttuynia cordata and put it on a sieve to control the moisture. 4. Put the dried Houttuynia cordata into a large plate, add a proper amount of salt, balsamic vinegar, white sugar, sesame oil, chili oil, garlic and Jiang Mo, stir well and marinate for 2-3 hours.

The third kind of wild vegetable: shepherd's purse As the saying goes: "On March 3rd, shepherd's purse is a panacea." It is conceivable that shepherd's purse has a high nutritional value in spring. Shepherd's purse is rich in shepherd's purse acid, carotene, vitamins, protein and other nutrients. Eating shepherd's purse can supplement human nutrition and is a green and healthy food. It is right to eat more in spring.

Recommended recipe: shepherd's purse and carrot pancake detailed production steps: 1, shepherd's purse washed, drained and chopped for later use. 2. Wash carrots, peel and cut into thin slices, then shred and dice. 3. Take a clean bowl, add flour, then add the right amount of salt, stir well, add the right amount of water, stir well the flour, and let the flour absorb water. 4. After mixing the batter, add diced carrots and diced shepherd's purse. 5. Pour oil from the pot. When the oil temperature rises to 50%, add the batter and keep frying on low heat until cooked.

The fourth kind of wild vegetable: Portulaca oleracea, which is the greenest now, is used to wrap jiaozi, make soup and cold salad. It tastes sour and has a little lubrication, so I like to use it to make soup.

Recommended recipe: detailed production steps of purslane lean broth: 1, wash purslane and remove old roots. 2. Wash lean meat, cut into thin slices, add appropriate amount of salt and soy sauce, stir well and marinate for 5 minutes. 3. Pour water into the pot, boil the water, add purslane, and add the right amount of salt and peanut oil to the pot. 4, then add lean meat, keep the fire, and cook until the lean meat and purslane are just cut off, and you can eat.

The fifth kind of wild vegetables: when I was a child in the countryside, I always saw Chinese cabbage when I went out, especially in spring. It was tender and green, so lovely.

Recommended recipe: Detailed production steps of pig miscellaneous cabbage soup: 1, clean pig miscellaneous (pig liver, lean meat, pig powder sausage), cut into sections after treatment. 2. Add appropriate amount of salt and soy sauce, and marinate the pig viscera for 5 minutes. 3. Wash cauliflower and put it on a sieve to control the moisture for later use. 4. Pour an appropriate amount of water into the pot, boil the water in the pot, add cabbage and pig viscera, keep the fire, and then add a little shredded ginger to deodorize. 5. Because Chinese cabbage is easy to cook, you should add some salt and peanut oil to the pot to taste. 6. Cook cauliflower and pig until raw, and then take out the pot.