How to eat small wild garlic?

Hello everyone, I'm Lao Wang. How to eat small wild garlic? My answer is: the easiest way to eat small wild garlic is to wash it and mix it with salt, or mix it with soy sauce to make zongzi.

I don't know everyone's name. In the northeast of my hometown, it is not called small wild garlic, but called "skull". This small wild vegetable can be said to be a very important fresh vegetable in northeast spring. I believe many people born 90 years ago are very touched. The northeast has a cold climate, and potatoes, Chinese cabbage and sweet potatoes are stored every year to survive the long winter. After the Spring Festival, the ice and snow gradually melted and the earth began to recover. There aren't many vegetables left at home. At this time, the brain began to germinate slowly, and the brain was the first to germinate in wild vegetables. It germinated before sake koji and dandelion. As a result, the brain has become the first potherb on the northeast people's spring table, carrying a small basket and carrying a small hoe for a day. I don't eat lunch at noon, and I don't feel hungry. In order to taste delicious brains, it is worthwhile to skip lunch.

Actually, did you say that the brain was delicious? It's not delicious, it tastes very spicy, and it's no different from green onions and garlic. When I was a child, there were really no fresh vegetables in the countryside of Northeast China in spring. I am tired of eating potatoes and cabbage for three or four months in a row. At this time, I can eat other dishes, no matter what dishes are delicious. Nowadays, you can eat fresh vegetables all year round. Eating brains means eating the taste of memories, or trying something new. Few people dig in spring now. But there are some on the market, and it is said that the price is not cheap. As for the way to eat the brain, it is the most direct way to eat it in the northeast, either with salt or with soy sauce. I thought most of the northeast dishes were stews. This kind of small wild garlic can't be stewed, only fried. It is estimated that frying with eggs can replace garlic sprouts or leeks.

The salt mixing method of small wild garlic is to wash the small wild garlic and mix it with salt a little before eating. If pickled overnight, the taste will be better, and pickled overnight will obviously reduce the spicy taste of small wild garlic. It tastes delicious, with the smell of brains and pickles.

Small potherb sauce mixing method: this is also relatively simple, that is, mix the washed brains with soy sauce from the northeast. Most of the small wild garlic made by this method is used to cover rice, which can be said to be a special food in Northeast China. Rice is wrapped with cabbage leaves, green onions mixed with sauce or brains, steamed potatoes, and some parsley. This is the version of the home-cooked rice bag. Now I eat a rice bag every time I go home. Although the rice bags in the food city have lost their original flavor, I will get psychological satisfaction if I can eat them. Don't mix the small wild garlic with the big sauce overnight, the taste will change after one night, and the juice in the small wild garlic will flow out and mix with the big sauce, which will affect the beauty of the food.

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How to eat small wild garlic?

First, what is small wild garlic?

Small wild garlic, officially named Xie Bai, belongs to Allium in Liliaceae. Aliases are small root garlic, small flower close root garlic, wild garlic and so on. We often call it garlic. It is widely distributed in the north and south of China. Except for some northern provinces, it is produced everywhere and often grows in farmland and wasteland. Strong growth adaptability and easy reproduction.

Its appearance features: the bulb is spherical, and there are many small bulbs on the base. The blade is semi-cylindrical, hollow in the middle and grooved on the surface. Scape is cylindrical and umbel is spherical. This kind of fruit is round and green. Flowering and fruiting in May-July.

Second, how to eat small wild garlic?

In our place, we often dig its bulbs and tender leaves to eat during the growing season. Eating method is mainly used for pickling pickles, and can also be used for making pickles and cooking.

It is used to cook porridge, and the raw tacos are also delicious. It tastes sweet, spicy and unique, and is one of our favorite wild vegetables.

The data show that its bulbs still have medicinal value and are cultivated artificially in some places.

I'm Tao Zexiang, and I'm glad to answer, about "How to eat small wild garlic?" problem Small wild garlic, also known as small wild garlic. Wild garlic, the scientific name of Allium macrostemon Bunge, also known as wild garlic, bitter garlic, small root garlic, wild garlic, Chinese cabbage and small root vegetable, belongs to perennial herbs of Liliaceae. The height of the plant can reach 70 cm, and it is born on hillsides, hills, valleys or fields. Its flowers and bulbs are edible. There are many ways to eat small wild garlic (wild garlic), mainly including:

1. Pickled bitter garlic is a delicious food made from wild bitter garlic. The production process is as follows: firstly, the dug wild bitter garlic (the same as the bought one) is washed with clear water, and then salt, pepper, soy sauce, chopped green onion and Jiang Mo are added. , mix well, marinate in a crock, and eat for 3 15 days. If there is no earthen altar, it can also be pickled in glass bottles.

Second, dandelion bitter garlic noodles. Dandelion bitter garlic noodles are cooked with wild herbs dandelion (Chinese herbal medicine) and wild bitter garlic (wild garlic) and noodles. They are delicious and slightly bitter, but they have their own unique flavor and are a simple and suitable food. At the same time, it is more fun to pickle a plate of bitter garlic and sprinkle a piece of Lycium barbarum leaf.

Third, wild garlic fried potatoes.

Fourth, wild garlic boiled potato soup.

How to eat small wild garlic?

Allium parvum is a perennial herb of Liliaceae, belonging to Allium. Also known as Allium macrostemon, thief garlic, wild garlic, wild garlic, wild onion, bitter garlic, small root vegetables, fine leeks and so on. It is one of the cultivated wild vegetable varieties, and there are wild small wild garlic in most parts of the country. Small wild garlic tastes special, very special. It can be used as a vegetable in hot pot, and is praised as natural food and healthy food by consumers.

There are many small wild garlic in our village, which are planted by farmers, and the yield per mu is 1000 kg. There are a lot of small wild garlic in cultivated land, roadside and sparse forest land. Generally, it germinates in autumn and matures in May of the following year to harvest lobular garlic. When small wild garlic is cultivated artificially, it can be listed before it is wild, and it can be sold for 20-30 yuan a catty here. In the second year, the small wild garlic was harvested and sold, and the wild garlic could be sold for about 10 yuan per kilogram.

Here, small wild garlic is mainly used as seasoning, which is dipped in water to eat. Slice the roots and leaves of small wild garlic, and mix in Chili noodles, soy sauce, lobster sauce, etc. , very delicious. Secondly, the roots and leaves of small wild garlic are used as the main seasoning of dried bean curd hot pot. Third, the oil residue fried soybeans with small wild garlic is a famous dish in our hometown. The oil residue from dried peppers, small wild garlic stems and leaves and pork is used as raw materials. The fourth is to brew sweet and sour lobular garlic with garlic of small wild garlic. Dig small wild garlic in May, wash and dry it, then put it in a soaking tank, add rice vinegar and rock sugar according to everyone's taste, and soak it for one month.

Fried rice with wild garlic and eggs is the best! Especially during the Chinese New Year, if you eat too many meat dishes, don't be too addicted to a bowl of fried rice with wild garlic and eggs.

I have the most say in this. A few days ago, I went back to my hometown to sweep the grave with my two sisters. There are several mulberry fields on the road, and clusters of small wild garlic are everywhere. It's nice to see. The three sisters forgot the wet soil that had just rained and plunged into the ground to pull out the small wild garlic. Because they had no tools, many of them were pulled out. The three men took out a handful and took them home. In the evening, the second sister used the local chicken at home. It tastes worse than garlic at home, but it's delicious. If there is fried bacon, it is also delicious. Small garlic is more sour and refreshing when pickled. I ate it when my family was poor. Now that the conditions are good, I seldom eat. It's delicious when you think about it.

How to eat small wild garlic?

When it comes to how to eat small wild garlic, the first thing I think of is scrambled eggs with wild garlic, because scrambled eggs with wild garlic are not only delicious, but also can be eaten as meals. Scrambled eggs with wild garlic are still my snacks to big dishes, because I have lived in rural areas of northern Jiangsu since childhood.

There may not be many other rural areas in northern Jiangsu, but there are still many strange wild vegetables. This kind of small wild garlic is just one of them, but it is not easy to eat at ordinary times, because small wild garlic is only on the market every spring.

Just playing, just playing is not enough. When the small wild garlic is fully mature, it is time for us to dig. The mature time of the small wild garlic is about April every year, but according to different regions, different climates will be different.

So as to start to mature in advance or delay maturity, but it will basically not exceed the end of April. Every time the small wild garlic ripens, it is when we go out to dig small wild garlic, and when we dig small wild garlic here, it is basically the participation of every household.

Because wild garlic is small, people here generally like to eat it, and there are several ways to eat wild garlic here, among which three are more common, that is, fried eggs with wild garlic, fried meat with wild garlic and pickled wild garlic.

And most of these three kinds of small wild garlic practices are delicious and reliable, but I personally prefer to eat wild garlic scrambled eggs, because wild garlic scrambled eggs can be done in just a few simple steps, which is very suitable for people like me who don't like cooking very much. The general practice is like this.

That is to say, clean the dug small wild garlic first, then cut off all the roots of the small wild garlic with a kitchen knife, cut the cleaned small wild garlic into 3cm pieces, then beat the eggs into a bowl, stir them evenly with chopsticks, and then stand by.

After all the wild garlic and eggs are processed, you can pour the stirred egg liquid into the pot and fry it. After the egg liquid is fried and formed, all the formed egg liquid is shoveled out, and then the cut wild garlic pieces are put into the pot and stirred evenly. Finally, add a proper amount of seasoning such as salt chicken essence and stir well, and then take out the pot.

Small wild garlic was eaten in half a month. When I was a child, every season, there were small wild garlic, beaches, vegetable fields and tea fields everywhere. When herding cattle, you can pull a lot in one afternoon. When we pulled it out, we twisted it into a handle and put it on with a small stick. When I got home, I pulled out the yellow leaves, washed the soil and fried it. Scrambled eggs smell delicious. At that time, wild garlic with difficult conditions was also our food. I haven't eaten for years, and now it's just a memory.

Small wild garlic can be cold, fried bacon is especially fragrant, and fried dried beans can also be used. Small wild garlic is very fond of houttuynia cordata!

It's time for wild garlic seedlings to sprout again.

Wild garlic, many people in my hometown call it wild onion. Because its leaves are tubular like onions, but they are almost semicircular.

Its roots are layered like onions without garlic cloves.

It can be eaten from early winter to spring flowering. How long is the small wild garlic in spring?

Seeing small wild garlic (small wild onion) always reminds me of my mother's grilled crucian carp with onion.

My mother was once young. When I was young, my mother was very enterprising. We usually eat the same pot in the canteen, and we will eat delicious dishes cooked by our mother on weekends. Among them, my favorite when I was a child was grilled crucian carp with onion.

Childhood meals are all cooked with briquette stoves. The photos of black holes popular on the Internet these days didn't even have nine-hole honeycomb coal. It takes time and effort to ignite a coal stove, which is a technical job. First light the old newspaper with a match, and then let the flame burn the prepared firewood. Firewood is very strong, which can ignite black coal balls the size of golf balls. At this time, the coal ball will emit black and red light, and then the fire will string up soon. At this point, the fire can boil water to cook. People who are not used to burning briquette stoves may burn all the old newspapers at home, or burn most of the prepared firewood, but it is time to cook and they can't light briquettes. At this time, they will ask their neighbors for some burning briquettes to prepare for cooking.

Such a time-consuming and laborious coal stove will naturally not be turned on and off like gas, so the coal stove burned in the weekend morning will continue to burn until the evening. We don't cook all the time, so there are many slow meals. Grilled crucian carp with onion is a delicious dish.

Crucian carp generally buy small crucian carp. Onions should be very thin, but they should be round and big, so that the dishes made with onions are fragrant enough. A bunch of small fish, all alive. It took a long time to clean these fish. Then drain the fish and fry them in oil one by one. After frying, cover one or two Jin of shallots, turn them over a few times, pour in yellow wine, soy sauce and vinegar, cover the lid and start cooking. Soon the smell of fish and onions will emanate from the fireplace. My brother and I can't help but open the lid to pick the dishes inside. At this time, my mother will come and open our hands and say that the juice inside is dry before eating. The fire in the coal stove is very slow, and our waiting will feel very long. When the juice finally drained and my mother put the grilled crucian carp with onion on the plate, my brother and I couldn't wait for other dishes and rice, so we tasted it first. When the meal is ready, put the onion into the rice bowl, and the onion smells delicious, and a bowl of rice is immediately swept away. It is often the onion that bakes crucian carp first.

In the spring, I saw a lot of small wild garlic here, so I learned from my mother's practice and made wild garlic (wild onion) grilled fish.

The ground is so full that even the fish can't be seen. It's delicious and fresh, and the fish bones are fried very crisp.

Later, a friend pointed out that frying fish was troublesome and unhealthy, so he tried to roast it with tofu and wild onions. The baked product is still a word, awesome!

The soft fragrance is full of childhood memories and memories of hometown. I will never go back to my hometown. ...