The story I have to tell between wild vegetables and me

Love to eat wild vegetables, probably because they are the creation of nature, absorbing the essence of heaven, earth, sun and moon (photosynthesis), so they are more delicious.

When I was a child, I ate many kinds of wild vegetables, such as grey vegetables, ground vegetables, wild celery, purslane, fish medicine, sweat vegetables, dog seedlings, bitter vegetables, Chinese toon buds, elm leaves, Beijing cuisine and wild fungus. Every dish left an indelible memory on my childhood.

Gray vegetables. I remember there were always many gray vegetables at the door. It has long, thin oval leaves covered with a lot of white powder. If you touch it, it will fall on your hands, just like touching the first-hand flour. Because there is a lot of such powder on it, it is white and gray, so it is called grey vegetable. When I was a child, my mother often picked its leaves and put them under it, which was especially delicious. When cooked, it tastes sweet and smooth, with endless aftertaste. I haven't seen this wild vegetable since I moved, and I haven't eaten it again, but I still miss its taste.

Ground vegetables, also known as shepherd's purse, are a very common ingredient, which can often be seen in the market now, and some people will use it to wrap jiaozi. I remember that in autumn and winter, my mother and I took plastic bags to dig vegetables on the west slope. Vegetables are easy to dig, especially when it just rains, and pieces of wild vegetables will appear in fields and wheat fields. At this time, I left a tree stick, poked it in the ground, bid farewell to it, and the vegetables would be pulled out of the soil. The most delicious food is its roots. The root of the vegetable is very long, so be careful when you dig it, or you will cut it off if you are not careful. So the best way is to pull it by hand, which means it takes a little effort. There are several ways to eat shepherd's purse, which can be served as an appetizer, as a jiaozi and as a side dish of hot pot. I like to eat the following strips, the strips below shepherd's purse, and the cooked noodle soup is rich and delicious. Shepherd's purse tastes good, and it is numb in the mouth, especially in the roots, and it is very chewy.

Wild celery, I remember once eating wild celery, which my father brought back from the north slope and picked in the paddy field on the north slope. Wild celery is short and small, not as tall or slender as the domestic celery sold now. It needs to grow in a very high environment. Now the environment is hard to see, and it can still be found in some places where the environment is not polluted.

Portulaca oleracea, a wild vegetable with strong vitality, can also be called weeds. In rural fields, there are many. But don't confuse it with pig grass. Although the two kinds of grass are very similar, there are still differences. You can't eat pig grass. Pig grass generally grows on the edge of low-lying fields and ponds. When it is long, it is a large area and likes humidity. Portulaca oleracea is a kind of tree that grows alone. Portulaca oleracea is not afraid of drought and generally grows in dry land. I remember eating it only once when I was a child. My aunt came to my house to help with farm work. She saw purslane in the field and said it was edible, so she dug it out and ate it. I remember it tasted a little sour. Last year, he shared a room with a friend. He bought purslane, boiled it and cooled it. He added Chili sauce and sprinkled sesame oil. Unexpectedly, it was quite delicious, sour and crisp, and a little spicy. Soon a plate of purslane was swept away.

Fish vanilla, where we call it five herbs, has different names in one place. Its leaves are round and uneven, and there are many lines on them. Some people say it's like mint, but it's not mint. The leaves of mint are flat, and there are not so many dense lines. Besides, mint is tall and short. There used to be many long ones next to my old house, clumps of them. I like its taste very much. When used to make fish, the fishy smell can be removed, and the leaves are very fragrant.

Sweat vegetable, also known as red amaranth, because its leaves are green and red, if you cook soup with red leaves, the soup will be dyed red by it. I especially like to use it to make noodles. Tomato and egg soup with a handful of red amaranth, salt and green pepper, and a few slices of Sichuan-style pork are my favorite. Cook the noodles, take them out, pour them with cold water, and pour them with cooked tomato eggs and red amaranth soup. It's delicious. Sweat vegetables can also be made into steamed stuffed buns, which are transparent and can be cooked by my dad. They are very fresh and salty. Cold salad is also delicious. Boil in boiling water for two minutes, remove, add minced garlic, chicken essence, salt and millet pepper, pour in hot oil and add some balsamic vinegar. It tastes very delicious.

Dog seedling is a kind of wild vegetable, which often grows in the field. Farmers hoe weeds in the fields. It is also edible. I remember pulling weeds in the fields with my mother when I was a child. Seeing the dog seedlings, my mother said, "Dog seedlings, make noodle soup, and children eat thick soup." In the past, when farmers were poor and had no money to buy food, mothers went to the fields to dig dog seedlings, cook noodle soup, give their sons thick soup and drink soup by themselves.

Bitter and spicy vegetables, a kind of wild vegetables over there, can be cold or fried. The leaves are serrated and long, and grow in a large area underground. They are slightly crying and have the effect of clearing away heat and fire. They are numb in the mouth, crisp and delicious. I remember one year, my family planted all kinds of bitter and spicy vegetables in a field. I didn't finish eating for a long time and gave it to someone else.

Toona sinensis buds, as the name implies, are tender teeth that grow from Toona sinensis trees. You can eat it, usually only in April and May, and you can't eat it after this season. It can be used to scramble eggs. It smells good. Blanch with boiling water before frying to check its toxicity. There used to be a Toona sinensis tree in my hometown. When my grandfather was around, I used it to cook. I haven't eaten much in recent years, but I'm still on the market.

Elm leaves, because their leaves are round and small, as big as a dime, are called elms. Usually in April and May, picking its tender leaves, kneading dough and steaming are also delicious. There used to be an elm tree by the river in front of my house, which grew crooked by the river. Naughty children used to climb trees and dive. Elms are strong and can also be used as furniture.

Cai Jing, which grows in summer, is also a kind of coriander. It has a unique taste, and people there like to use it to make cold dishes. I like to use it to make garlic juice and noodles. Mash half a bowl of garlic, green pepper and salt into a bowl, add Cai Jing leaves, mash, and add sesame oil to make noodles, which are especially delicious.

Wild auricularia auricula, there are also sold auricularia auricula on the market now, and many of them are dry. I prefer fresh auricularia auricula picked from trees when I was a child. I remember when I was a child, there were many old trees in the village. When it rains, many black fungus will grow on the trees. At this time, I like to take a convenient bag and pick fungus under the trees in the village. The fungus coming out of the tree is very fresh, and it will rot when pinched. Be sure to pick it carefully and be careful of the ants on the tree. Picking it back and frying the meat with fresh fungus is particularly fragrant.