Childhood memories, those classic and unforgettable wild vegetables in the south: bracken

I accidentally read Zhou Zuoren's prose "Wild Vegetables from My Hometown", which evoked a wail of homesickness. I sincerely admire "Mr. Zhitang" for being good at picking up little things that others don't say, and his writing becomes interesting. Exuding a strong flavor of game, what is presented to people is an elegant and distant folk painting, permeated with fresh local flavor and loaded with heavy nostalgia. What the old man recalled was the wild vegetables from eastern Zhejiang in the south. But I live in Yunnan, and what I "ruminate" is the wild fun and life of my childhood.

In the past twenty years, from mountain villages to cities, living conditions and food quality have undergone fundamental changes. Despite this, I still can't forget the wild vegetables in my hometown.

Chinese people have a long history of eating bracken. The first appearance of eating bracken is recorded in "The Book of Songs·Nanzhao": "Zhibi Nanshan, it is said that he picked ferns." History books also record, "In ancient times, There is a story about Boyi and Shuqi who did not eat Zhou millet but picked ferns in Shouyang Mountain, so that later generations regarded picking ferns as a symbol of nobleness and seclusion.

The best wild grass in the mountains belongs to ferns. Vegetables should be regarded as mountain treasures. Bracken grows in pine forests and bushes on sunny slopes. It has strong vitality and can be found in the valleys and valleys, even though no one fertilizes or waters it. , the feathery green leaves are always vigorous and vigorous, whether they are old leaves with a feeling of ink, or young leaves with fresh green, whenever the mountain wind passes by, the mountain ferns will bend down and sing. .

The locals call it "dragon claw vegetables, thin and tall." It has extremely strong vitality and reproduces very quickly. The bracken can grow on its own on the barren hills and ridges in our hometown, making it endlessly green.

During the Qingming Festival, fluffy bracken sprouts from the ground. When I was young, my family was poor. In my memory, I knew the name of bracken when I was about four or five years old.

The best time to pick is when the stems of bracken grow to about a foot long and the leaves have not yet spread out, resembling a small fist. When the leaves are fully spread out, they are old and cannot be eaten. .

The common way to eat bracken is to make pickles, or stir-fry it. It would be best if you put some sliced ??meat in it. The bracken tastes crunchy, smooth and very refreshing.

In the "Gourmet Map" written by food expert Gu Qingsheng, I saw him saying: "The bracken braised salted pork ribs are an excellent taste." Moreover, he also wrote an article and talked about the method of preparing this soup.

Efficacy: Replenishing qi and replenishing deficiency, strengthening the stomach and smoothing the intestines, clearing heat and removing dampness, calming the nerves and lowering blood pressure.

Reasons for the selection of bracken

Inhibiting bacteria Bracken has a certain inhibitory effect on bacteria and can be used for conditions such as persistent fever, intestinal wind and heat poisoning, eczema, sores and other diseases. It has good heat-clearing, detoxifying, sterilizing and fire-clearing effects.

Lowering Qi and Lowering Blood Pressure Certain active ingredients in bracken can dilate blood vessels and lower blood pressure; crude fiber can promote gastrointestinal peristalsis and has the effect of lowering Qi and laxatives.

Bracken can cleanse and detoxify the intestines. Bracken is commonly used among the people to treat diarrhea, dysentery and obstructed urination, and has certain effects.

Enhance physical fitness. Bracken bracken can be made into powder skin and powder to replace food to satisfy hunger. It can nourish the spleen and qi, strengthen the body, and enhance disease resistance.