How to make bracken delicious?

The home cooking of bracken is delicious and has tricks. It's almost too much.

Hello, everyone. What I recommend to you today is the home-cooked practice of bracken.

Just after winter, the weather begins to get hot in spring, which is the time when everything recovers and bracken grows. Pteridium aquilinum grows one by one like bamboo shoots after rain. Looking around, a large area of mountains is covered with bracken. Bracken is a seasonal vegetable. It only takes ten days from germination to sprouting. When the buds grow out, they become grass, which can't be eaten, and then the grass will turn yellow until it withers. We eat bracken and only eat its bamboo shoots, just like bamboo shoots. When we grow bamboo, we can't eat it. Ferns grow fiercely and fast, and can only eat for about one month every year.

Because it is only once a year, bracken becomes particularly precious. In order to keep its delicious taste, some people will make the bracken into acidic bracken, while others will use it to dry it. Dried bracken will last longer and taste more delicious.

Today, I will introduce you to the daily practice of fresh bracken just picked from the mountain. The ingredients used are very simple, but the processing time of the ingredients will be a little longer, but the bracken fried in this way is delicious.

First, prepare the ingredients:

Pteridium aquilinum, dried pepper, garlic, onion, salt, pepper, rapeseed oil.

Second, the processing of ingredients (this process will take a long time):

1, remove the old roots of Pteridium aquilinum, remove the tender leaves of Pteridium aquilinum, and leave the stems.

2. Wash bracken with clear water to remove tender leaves.

3. Divide bracken (pictured) into two halves by hand, and rinse with clear water for later use.

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4. Wash and chop dried peppers, garlic and onions for later use.

Third, bracken practice:

1. Stir-fry the water in the bracken: put the cleaned bracken into the pot and stir-fry the water in the bracken without adding oil. After the water in the bracken is about 70% dry, turn off the torch and put it on the plate.

2, burning oil from the pot, bracken absorbs oil more, so we put more oil than usual in cooking.

3. After the oil is hot, add pepper and garlic and stir fry.

4. Add dried bracken and stir fry over high heat.

5. Add salt and pepper and stir-fry until cooked. Add chopped green onion and stir-fry for one minute. (Note: There is no need to add water in the whole process of frying bracken, so the fried bracken will be more fragrant. )

PS: Pteridium aquilinum is a pollution-free green wild vegetable, but it is not only rich in vitamins needed by human body, but also has the effects of clearing away heat and toxic materials and promoting diuresis. However, there is a substance in bracken called protopterin, which is carcinogenic and is not recommended to be eaten in large quantities for a long time.