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How do you eat all the four-leaf vegetables on the mountain?

I think the four-leaf vegetables on the mountain should be blanched with water before eating the most rest assured.

Mountain celery and four-leaf vegetables with pork, steamed buns. Mountain celery whose tender stems and leaves are edible, green and juicy, fragrant and refreshing, rich in nutrition, is one of the mountain wild vegetables with good color, aroma and taste. Every 100g sample contains vitamin A 105mg, vitamin E 45.3 mg, vitamin C 65.88 mg and so on. Four-leaf vegetables are rich in nutrition, containing 589 mg of carotene and 104 mg of vitamin C per 100 grams of stems and leaves. After harvest, it can be stored in salt and dried in the sun.

There are nearly 80 kinds of wild vegetables, including bracken, Vicki, cat's claws, monkey legs, thorn buds, crutches, pigeon arms, parsley, celery, mountain carrots, Weilingxian, spoon buds, four-leaf vegetables, mountain corn, mountain chili, mustard stalks, bean sprouts, artemisia sprouts, mother-in-law, jellyfish and so on. Among them thorn tender bud, thorn stick, mother-in-law Ding, artemisia bud and so on. Nutritional value of wild potherb (1) the content of protein is high and the content of amino acid is balanced.

. Wild amaranth: tender stems and leaves can be used as vegetables. 2 Hippophae rhamnoides: 2 Hippophae rhamnoides: 2 Houttuynia cordata: tender stems and leaves and underground stems are edible, especially underground stems are stout, white, crisp and spicy, which can be cold, stewed, porridge, noodles and tea. 2 Euryale fruit: there are many thorns, you need to be careful when choosing vegetables, fruit and petiole can be eaten.

After harvest, it can be stored in salt and dried in the sun. Tender is the most suitable for cold salad, first scald with boiling water, then refueling, salt can be directly adjusted to eat, it is also appropriate to make soup. The aboveground and underground parts of four-leaf vegetables are edible, and the resources are often destroyed during picking, resulting in a decline in quantity, so attention should be paid to the protection of resources. Mountain grape: mountain grape is a perennial vine. Mountain wine made from its fruit is famous for its good color and taste.

Mountain carrot, Weilingxian, four-leaf vegetable, mountain corn, mustard stem, artemisia bud, mother-in-law Ding, jellyfish and so on. Among them thorn old bud, thorn stick, mother-in-law Ding, Artemisia bud and so on. The picking time of mountain wild vegetables is about mid-May, while that of bracken, cat claws, monkey legs, thorn sprouts, crutches, pigeon arms, spoon buds, and four-leaf vegetables is about mid-June, while that of other wild vegetables is 93 months.

Practice, how to make Maotai-flavored four-leaf vegetables delicious, the usual home practice of Maotai-scented four-leaf vegetables

1, step four-leaf vegetables choose clean water to rinse. After the water is boiled, James goes down. The cold water is too cold. Put oil in the pan, beat the eggs and pour in. Add Pixian bean paste and stir-fry the eggs. Drain the four-leaf vegetables and put them on a plate, sprinkle with egg sauce and mix evenly when eating.

2. Prepare four-leaf vegetables: clean the four-leaf vegetables, get rid of old leaves and hard stems, leaving only tender leaves and stems. Then cut the four-leaf vegetables to the size suitable for eating. James water: boil water in the pot, add a little salt, put the chopped four-leaf vegetables in boiling water for 1-2 minutes, make it soft, but do not overcook to maintain brittleness. Remove it quickly after James water, wash it with cold water and drain.

3. Stir-frying four-leaf vegetables is the simplest and most common way. First wash the four-leaf vegetables, remove the old roots and yellow leaves, and then tear the leaves into small pieces. Cool oil in a hot pot, add minced garlic and saute until fragrant, then add four-leaf vegetables and stir-fry quickly. According to your taste, add the right amount of salt and chicken essence to season, stir-fry until the four-leaf vegetables are soft and serve. This method is simple and fast, and can maximize the nutrition and fragrance of four-leaf vegetables.

4. Chicken essence or monosodium glutamate (optional) proper amount of water tool preparation: wok or pan spatula knife plate washing basin production steps: prepare ingredients to clean four-leaf vegetables: put four-leaf vegetables into the washing basin, rinse with clean water to remove sediment and impurities. After washing, remove and drain and cut into segments about 4-5 cm long.

5. Prepare ingredients: first, wash the four-leaf vegetables, remove the old leaves and roots, leaving only tender leaves and stems. Then cut the four-leaf vegetable into segments, about 3-4 cm long. Peel the garlic cloves and cut them into thin slices. Boil water: boil water in the pot, add a little salt and a few drops of cooking oil. Blanch the chopped four-leaf vegetables in boiling water for a long time, only for about 30 seconds to 1 minute.

Tender four-leaf vegetables are most suitable for cold salad. First, scald them with boiling water, then refuel them with oil and adjust them directly with salt. It is also appropriate to make soup. The aboveground and underground parts of four-leaf vegetables are edible, and the resources are easy to be destroyed during picking, resulting in a decline in quantity. Four-leaf vegetable is soft and palatable, it is widely eaten by people, and its root can be used as medicine, so it is also called "ginseng".

After the pot is boiled, put in the four-leaf vegetable and cook it slightly. 1 add the right amount of salt to season; 1 add a little monosodium glutamate to season. Pickled four-leaf vegetables choose clean water to rinse. After the water is boiled, James goes down. The cold water is too cold. Put oil in the pan, beat the eggs and pour in. Add Pixian bean paste and stir-fry the eggs. Drain the four-leaf vegetables and put them on a plate, sprinkle with egg sauce and mix evenly when eating.

Scrambled eggs with four-leaf vegetables is a nutritious dish and is a good breakfast choice. Beat the eggs and season with a little salt. Wash the four-leaf vegetables and cut them into pieces. Hot pot refueling, first pour the egg liquid into the pan until half-cooked, then add four-leaf vegetables to continue to stir-fry. After the eggs are fully cooked and the four-leaf vegetables are softened, add the right amount of salt and chicken essence to season and serve. This dish is excellent in color, smell and taste, and it is very suitable for eating with rice.

The home practice of four-leaf vegetable soup how to cook delicious video

Step 1: prepare ingredients to clean the four-leaf vegetables, remove the old leaves and thick stems, leaving only tender leaves and thin stems. Meat choice according to personal preference, if it is pork or chicken, can be cut into small pieces or shredded; if it is ribs, you need to blanch water in advance to remove blood. Sliced ginger and chopped garlic. Step 2: add the right amount of water to the stew pot, add sliced ginger and processed meat. After the fire is boiled, skim off the foam and simmer over low heat.

2. Four-leaf vegetable soup is a traditional Chinese soup with four different vegetables as the main ingredients, usually including cabbage, spinach, celery and leek. This soup is loved by people for its rich nutrition and fresh taste.

3. This is the simplest and most common practice. First wash the four-leaf vegetables, remove the old roots and yellow leaves, and then tear the leaves into small pieces. Cool oil in a hot pot, add minced garlic and saute until fragrant, then add four-leaf vegetables and stir-fry quickly. According to your taste, add the right amount of salt and chicken essence to season, stir-fry until the four-leaf vegetables are soft and serve. This method is simple and fast, and can maximize the nutrition and fragrance of four-leaf vegetables.

Step step 1 prepare ingredients: tenderloin: 1, wash clean, cut longitudinally from the middle of the ridge, and then cut into pieces with coin thickness. Step step 2 add 5g white pepper, 2g salt and 2 tablespoons cooking wine and marinate for about 15 minutes. Step step 3 beat the whole eggs, marinate the meat slices and wrap the eggs well. Dip the slices of meat covered with eggs with a layer of dry starch and wrap them well.

The practice of four-leaf vegetable soup, how to make four-leaf vegetable soup delicious, four-leaf vegetable soup

Step 1: prepare ingredients to clean the four-leaf vegetables, remove the old leaves and thick stems, leaving only tender leaves and thin stems. Meat choice according to personal preference, if it is pork or chicken, can be cut into small pieces or shredded; if it is ribs, you need to blanch water in advance to remove blood. Sliced ginger and chopped garlic. Step 2: add the right amount of water to the stew pot, add sliced ginger and processed meat. After the fire is boiled, skim off the foam and simmer over low heat.

Seasoning: after all the vegetables are soft, add the previously scalded shredded meat, and then add the right amount of salt and chicken essence or monosodium glutamate according to your taste. Thicken: if you like the soup to be thicker, slowly pour the water starch (starch and water at 1:2) into the soup and stir quickly until the soup reaches the desired consistency. Add sesame oil: finally, add a little pepper and sesame oil to increase the aroma of the soup.

This is the simplest and most common practice. First wash the four-leaf vegetables, remove the old roots and yellow leaves, and then tear the leaves into small pieces. Cool oil in a hot pot, add minced garlic and saute until fragrant, then add four-leaf vegetables and stir-fry quickly. According to your taste, add the right amount of salt and chicken essence to season, stir-fry until the four-leaf vegetables are soft and serve. This method is simple and fast, and can maximize the nutrition and fragrance of four-leaf vegetables.

Tender four-leaf vegetables are most suitable for cold salad. First, scald them with boiling water, then refuel them with oil and adjust them directly with salt. It is also appropriate to make soup. The aboveground and underground parts of four-leaf vegetables are edible, and the resources are easy to be destroyed during picking, resulting in a decline in quantity. Four-leaf vegetable is soft and palatable, it is widely eaten by people, and its root can be used as medicine, so it is also called "ginseng".

The eating method of four-leaf vegetable

1. Prince ginseng stewed duck: 15 grams of prince ginseng, 1000 grams of old duck, 6 milliliters of cooking wine, 3 grams of salt, 5 grams of spring onions, 5 grams of sliced ginger and 3 grams of pepper. Prince ginseng roast pork: 15 grams of prince ginseng, 300 grams of pork, 6 milliliters of cooking wine, 2 grams of salt, 3 grams of spring onions and ginger, 3 grams of pepper, 100 milliliters of broth. With a meal.

2. It can be stored in salt after harvest and dried in the sun. Tender is the most suitable for cold salad, first scald with boiling water, then refueling, salt can be directly adjusted to eat, it is also appropriate to make soup. The aboveground and underground parts of four-leaf vegetables are edible, and the resources are often destroyed during picking, resulting in a decline in quantity, so attention should be paid to the protection of resources. Mountain grape: mountain grape is a perennial vine. Mountain wine made from its fruit is famous for its good color and taste.

3. Field grass: the leaves of four-leaf vegetables are available for consumption and are beneficial to the function of urine detoxification. Leaves, such as tampering with juice, can also treat swelling and poison. Boiling water and drinking leaves can relieve fever and reduce inflammation. Four-leaf vegetables are commonly found in shallow ditches, paddy fields, or swamps. Wild amaranth: tender stems and leaves can be used as vegetables.

4. It can be eaten in many ways, including stir-frying, cold dressing and stuffing after blanching. Such as garlic mixed with horse tooth vegetable, horse tooth vegetable scrambled egg, horse tooth vegetable stuffed buns, horse tooth vegetable porridge and so on. Sophora alopecuroides (Sonchus oleraceus L.), also known as Ixeris angustifolia, Ixeris angustifolia, Sonchus chinensis, etc., is the whole grass of the genus Compositae, which is widely distributed in China, mainly in Jiangsu, Xinjiang and other places.

5. Edible method: fresh day lily buds are poisonous and contain colchicine. They must be scalded in boiling water at 100C before eating. Commonly used are cold hemerocallis buds, fried meat, boiled soup and so on. Elaeagnus angustifolia: fruit-ripe red, sweet and sour taste, eat raw, can also be used for wine and sugar.

6. As a traditional Chinese medicine, it mainly treats infantile worms and traumatic bleeding. Thorn tender bud, is a perennial deciduous small tree, alias: thorn dragon bud, thorn old bud. The tender bud is the edible part, and there are various edible methods. It is delicious and sweet, tender and mellow, rich in game, is a famous first-class mountain wild vegetables, known as the "king of mountain wild vegetables". Deeply praised by the majority of consumers at home and abroad. It can be called "delicious mountain treasure". The tender buds of thorn buds are rich in nutrients.