How to eat bracken so that it is not bitter? What s going on with bracken bitterness

Blanch. Bracken has a bitter taste, and the easiest way to deal with it is to blanch it, which can remove the bitter substances in bracken and reduce the bitter taste of bracken. If it is dried bracken, it is recommended to soak it in water, soak it, and then blanch it.

Bracken is a wild vegetable, and during the growth of wild vegetables, it will secrete bitter food to prevent the invasion of insects and play a role in protecting itself, so bitter bracken will have a little bitter taste.

Blanch the bracken, then rinse it several times, try to control the moisture, and fry it with the meat slices, which is basically not bitter.

Dragon's claw, or bracken, is abundant in all parts of Guizhou. Bracken is further divided into sweet fern and bitter fern; Sweet fern is smaller and has the best texture; The bitter fern is larger, has a bitter taste, and is secondary. Dragon's claw should not be eaten fresh because it is astringent and not refreshing.

It is advisable to use boiling water, and then bleach and dry it in cold water, even if it is stored, its taste is good. Dragon claw shredded pork is a local traditional dish unique to Guizhou cuisine, which has lasted for a long time. This dish has the crispy aroma of dragon claw vegetables, the color is red and bright, the shredded meat is fresh and tender with a slight spicy taste, the aroma is tangy, and it is very delicious.

It is one of the favorite local dishes of the people of Guizhou.

Is bracken bitter. My family usually uses fried shredded pork.

Wash with salt, wash more so that it is not so bitter to stir-fry.

Bracken bitter may be caused by spoilage.

There are two classifications of bracken, divided into beet and bitter cabbage, generally if the color of the vegetable is very bright and the stem is relatively tender, but the taste is bitter, this is the bitter bracken we often eat, which is in the growth stage in order to prevent the medium class from invading its own secretion of bitters, which can play a role in protecting itself, and there is no harm to the human body, and it can be eaten directly.

There is another reason for the bitterness of bracken is caused by the deterioration of Yan Cai, because the preservation time of Yan Cai is relatively short, and if it is not appropriate during the preservation period, it is easy to get damp, at this time, there will be a phenomenon of bitterness and acid, if it is for this reason, it may cause diarrhea and other gastrointestinal diseases, it is not recommended to continue to eat.

Bracken growth habits

Bracken has strong stress resistance and wide adaptability. Light-loving, humid and cool climatic conditions. It is resistant to both high temperature and low temperature, can still grow normally under 32, the rhizome can safely overwinter at -36, the young leaves suffer from frost damage at -5, the leaves begin to grow rapidly at ground temperature 12 and temperature 15, and the appropriate temperature for spore development is 25 30.

Bracken is sensitive to light, can grow normally under strong light and weak light, but grows and develops quickly in the case of long light hours, the plant is strong and tall, and the water requirements are very strict, and it is not resistant to drought. The soil is required to be rich in organic matter, deep in the soil layer, well drained, neutral or slightly acidic.

Edible love world lack: bracken has sweet bracken and bitter bracken, if the bracken is fresh in color, the stem is fresh and tender, but some are bitter, such bracken belongs to bitter bracken, you can continue to eat. The case that I can't eat:

Fresh bracken has a short storage time, is susceptible to moisture, and deteriorates such as sourness and bitterness, if this situation makes bracken bitter, continued consumption may cause discomfort and should not be eaten. <

1. The situation that can be eaten: bracken has sweet bracken and bitter bracken, if the bracken is fresh in color, the stem is collapsing and tender, but some are bitter, such bracken belongs to bitter bracken, and can continue to eat.

2. The situation of lifting the circle that can not be eaten: the storage time of fresh bracken is short, it is easy to get damp, and there is a deterioration phenomenon such as sourness and bitterness.

I can eat it. Bracken is divided into sweet bracken and bitter bracken, if the bracken is fresh in color and the stem is fresh and tender, but bitter, this bracken belongs to the bitter bracken and can continue to be eaten. Bracken is a pollution-free green wild vegetable that grows in the mountains, known as the "king of mountain vegetables", and is rich in nutrients.

Bracken is also called fist cabbage, dragon digging meeting cabbage, like to be born in shallow mountainous areas to the sun, mostly distributed in sparse coniferous and broad-leaved mixed forests. <

I can eat it. Bracken is divided into sweet bracken and bitter bracken, if the bracken is fresh in color and the stem is fresh and tender, but some are bitter, then such bracken belongs to bitter bracken and can continue to be eaten. Bracken is a green wild vegetable that grows in the mountains without any pollution, and is known as the "king of mountain vegetables" and is rich in nutrients.

Bracken, also known as fist cabbage and dragon head cabbage, likes to grow in sunny plots in shallow mountainous areas, and is mostly distributed in sparse coniferous and broad-leaved mixed forests. The edible part of bracken is not young leaf buds, the processed bracken has a fragrant and smooth taste, and then mixed with condiments, it is cool and delicious, and can also be stir-fried, processed into dried vegetables, stuffed, pickled into canned food, etc., which are widely distributed in Chinese mainland and Southeast Asia.

Summary. It has a bitter taste in itself. Bracken is divided into sweet fern and bitter fern, sweet fern is smaller and has the best taste, and bitter fern is larger, with bitter taste secondary.

It has a bitter taste in itself. Bracken is divided into sweet fern and bitter fern, sweet fern is smaller and has the best taste, and bitter fern is larger, with bitter taste secondary.

Bracken should not be eaten fresh because it is astringent and unpleasant. It is advisable to use boiling water and then bleach and dry it in cold water for storage, and the taste is also good.

There are two classifications of bracken, divided into sweet bracken and bitter bracken, generally if the color of bracken is very bright and the stem is relatively tender, but the taste is bitter, this is the bitter bracken we often eat, which is in the growth stage in order to prevent insects from attacking its own secretion of bitters, which can play a role in protecting itself. There is no harm to the human body and it can be eaten directly.

There is another reason for the bitterness of bracken is caused by the deterioration of bracken, because the storage time of bracken is relatively short, and if it is not appropriate during the preservation period, it is easy to get damp, at this time it will become sour and bitter, if this is the reason, it may cause diarrhea and other gastrointestinal diseases, it is not recommended to continue to eat.

How to make bitter bracken delicious.

When cooking bracken, remember to pinch off the hard stems of the bracken, wash it and blanch it in hot water, so that it will not taste jerky if it is too cold. Or you can blanch it directly in boiling water for 2 or 3 minutes, and then soak it in cold water for a longer time, it is recommended to soak it for 1 hour, and the astringency will be almost gone. 2. After the bracken is not bitter, it is particularly delicious, and regular consumption of bracken can be high blood pressure, dizziness, uterine bleeding, arthritis and other symptoms, and has a preventive effect on measles and influenza.

Many netizens suggest that when eating, after cooking with boiling water, take it out and tear it open, soak it in water for one or two days, change the water several times a day, soak it to remove the astringency, and then use it to fry meat or eggs.

Ingredients: 150 grams of bracken, 200 grams of Songhua eggs (duck eggs) Seasoning: 5 grams of white-skinned garlic, 3 grams of salt, 5 grams of cooking wine, 2 grams of monosodium glutamate, 5 grams of chili oil, 5 grams of sesame oil Method:

1. Peel and chop the garlic into minced garlic for later use; 2. Bracken the bracken in a pot of boiling water and blanch thoroughly, remove and cut into 4 cm long sections; 3. Wash several times with cool boiled water, take out and squeeze out the water, and put it in a basin; 4. Add refined salt, monosodium glutamate, cooking wine, sesame oil, chili oil and minced garlic, mix well and put it on a plate; 5. Wash the preserved eggs, peel off the shell, cut them into orange petals, and surround them around the bracken.