Rural people know about mountain horse vegetables, how to make mountain horse dishes delicious?

Now in my hometown of rural Shandong, this wild vegetable grows vigorously, and its name is hemp seed cabbage. We were here around May when hemp cabbage started to sprout and is now everywhere. My mother and grandmother went to the fields every year, picked hemp seeds and made dumplings on the roadside.

The scientific name of Mazi Village is Yinhu Lake, and the name of each place is different. What's the name there? The best season to eat hemp seeds is from the end of April to the beginning of June.

After this time, you can't eat it, don't miss it.

This wild vegetable cannot be eaten after this season. We are now making dumplings everywhere, fresh and delicious.

Martha's dishes are not only delicious but also nutritious. Rich in fiber, protein, sugar, calcium, phosphorus, iron, vitamins and other nutrients. Fresh masa dishes are best for making dumplings, dumplings, and pies.

Today I will immediately distribute a vegetable dumpling for you. If you like it, hurry up and do it. This wild vegetable cannot be eaten after this season.

We are now making dumplings everywhere, fresh and delicious.

Vegetable dumplings right away].

Ingredients: hemp cabbage, pork belly, leeks, minced green onion and ginger, soy sauce, oyster sauce, salt, sesame oil, flour, water. Practical Phase:

The first stage: pick the hemp seed cabbage clean, put the hemp seed cabbage boiled water into the pot and heat it, boil for about 5 minutes, take it out, soak it in water overnight, and remove oxalic acid.

Stage 2: Put the flour in a basin, pour water slowly, turn it over, stir the cotton without dry powder, then knead into a smooth dough and seal it for 30 minutes.

Stage 3: Chop the pork belly into minced meat, then add an appropriate amount of water to make the beef more tender and juicy, and then stir the appropriate amount of minced green onion and ginger, salt, sugar, light soy sauce and oyster sauce in one direction. Grab the number of hemp cabbage soaked in water, chop it, put in the meat filling, stir well, and add an appropriate amount of oil to lock in the moisture.

Stage 4: After the dough wakes up, knead the dough again, knead it into long strips, cut it into evenly sized dough, knead it in a circle, push it into a thin patch of medium thickness for 4 weeks, wrap an appropriate amount of cow, wrap it into a dumpling shape, hold it tightly in your mouth, boil the water, then boil some cold water a little, put cold water three times, and the dumplings will boil.

In fact, this kind of wild vegetable can be cleaned directly, and then the oil is boiled, and it can be eaten directly as a stir-fry, and the taste is also very good.

Fresh mazard vegetables, generally cold salad is more delicious, wash and blanch the collected mazard vegetables, put in soy sauce, sesame oil and garlic paste, simple and delicious cold salad maza vegetables are ready.

1. Chilled mountain maza.

Ingredients: 30 grams of wild vegetables, 10 grams of fungus water, a little vermicelli.

Excipients: 2 cloves of garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame paste, 2 grams of salt, a pinch of sugar.

Method. 1. Wash the wild vegetables, remove the old stems, pick and wash the fungus, and soak the vermicelli in cold water to soften.

2. Blanch wild vegetables, vermicelli and fungus separately, drain the water and set aside.

3. Finely chop the minced garlic and shredded fungus.

4. Put wild vegetables, vermicelli and shredded fungus into a pot, add minced garlic and salt and mix well.

5. Mix the sesame paste with a little sugar and sesame oil, pour it on the wild vegetables, and mix well.

The name of "Mountain Mazha Cuisine" is our local name, some places also call it alfalfa, grasshopper vegetables, in fact, the scientific name of this dish is Yinchaihu, alias Yinhu, belongs to perennial herbaceous plants, mainly unique to our Shandong Peninsula, most of them grow on the sunny slopes or warm ridge stones, soaked Shanmazha is just used to make dumplings in the Qingming Festival, buy fresh pork belly, other people's homes are put some leeks, leisurely at home, afraid of solving the authentic taste of Shanmazha, put oil and salt to taste very fresh and delicious, So on the day of the Qingming Festival, you can always eat the most delicious Shanmazha wild vegetable dumplings at home.

There are a lot of wild vegetables to eat, such as camellia, wheat artemisia, Yin Chen, dandelion, ququ buds, mother-in-law, willow buds, willow dates, and wolfberry buds. I've eaten almost all of them. There was a light rain the night before yesterday, and this wild vegetable lover began to stir again:

This season, the maza vegetables in the mountains should sprout! It is estimated that only those who grew up in the countryside know that the mountain Mazha is the silver firewood, especially in our rural areas, we are also very fond of wild vegetables, and the mountain Mazha vegetables are usedCold salad, steamed vegetables, stir-fried vegetables, steamed buns, dumpling filling, fried eggs, vegetable dumplingsThey are all very delicious and have a unique aroma of wild vegetables.

It is particularly delicious, there used to be this kind of wild vegetable on the city mountain, which grows naturally, but in recent years it is rare to see, this dish is a really natural green food, and now I think about it as if I have just eaten it, and I want to eat it very much, but now it is rare, only I pick it by myself to be more tasteful. Said that the best taste should be alfalfa hawthorn buns, alfalfa needs to be soaked for more than 12 hours after water, remove the astringency, chop the hawthorn and dry the water, and then with diced pork belly, minced leeks and fried Yantai noodle sauce to make the filling, the oil and water should be enough, haha drooling!.

Pour the pounded garlic into a basin, add rice vinegar, flavor, sugar, salt, monosodium glutamate, chicken essence, and sesame oil to make garlic sauce. Finally, add the fried maza vegetables and mix well, ready to eat. We are all called alfalfa, the most like the mountain hawthorn buns, alfalfa dumplings, with some leeks, pork belly, fragrant, yesterday just went up the mountain to pick a pocket, today to make dumplings to eat.

Ingredients: 2 servings.

30 grams of wild vegetables, 10 grams of fungus (water hair), a little vermicelli.

Excipients: 2 cloves of garlic, 1 spoon of sesame oil, 1 spoon of sesame paste, 2 grams of refined salt, a little sugar, and a little cold salad step 1

Wash the wild vegetables, remove the old stems, pick and wash the fungus, soak the vermicelli in cold water to softenStep 2 Blanch the wild vegetables, vermicelli and fungus separately, drain the water and set aside Step 3 Cut the minced garlic and shredded fungus.

Step 4Put the wild vegetables, vermicelli and shredded fungus into a pot, add minced garlic and salt and mix wellStep 5 Sesame paste is stirred with a little sugar and sesame oil, poured on the wild vegetables, and mix well.

It is best to eat it cold after steaming in a pot, so as to retain its nutrition and taste to the greatest extent, and you can add seasonings such as chili pepper and sesame oil to the sauce according to your preference.

The first step is to clean the mazar. Maza vegetables are generally wild, so when washing, wash them several times. The second step is to add an appropriate amount of water to the pot, bring to a boil, and blanch the maza vegetables for about three minutes.

The third step is to prepare some garlic and chop it into minced garlic. Step 4: Add garlic, light soy sauce, oil, chicken essence, chili sauce and a little boiled water to the bowl to make the sauce. Step 5: Rinse the blanched maza with cool boiled water, drain and put it in a bowl.

Step 6: Pour the sauce over the mazaar, stir well and serve.

The first point can be fried meat, it is very textured, and the taste is also very good, and the second point can be used to make soup, the taste is also very delicious, and it is very nutritious.

Yamaza is also known as mountain grasshopper cabbage, scientific name purslane, is a kind of mountain wild vegetable. It can be said that medicine and food are homologous, and they can be eaten as vegetables as both medicinal and valuable. Here are a few ways to make purslane and how to eat it.

1. Purslane Cold salad purslane is a relatively common dish, which is simple and nutritious. The specific method is as follows: an appropriate amount of purslane, remove the roots and stems, put hot water, blanch and remove it, and then wash off the slime of purslane in clean water many times.

After washing, control the moisture and put on a plate for later use. Then prepare an appropriate amount of garlic paste, a few drops of sesame oil, a small spoon of light soy sauce, an appropriate amount of chili oil, and an appropriate amount of peanuts.

2. Purslane Rice Porridge Purslane rice porridge is simpler, the main ingredients are purslane and rice, rice can choose rice, Jiang rice, or rhubarb rice, millet, etc., put a variety of rice together and boil. For purslane, you need to choose the young leaves to put in the pot. Here's how:

Wash the rice according to the usual amount of water to cook porridge and add water, the rice is best soaked for about two hours before going to the pot, so as to shorten the cooking time of porridge, because the ripeness time of rice and purslane is different, you need to cook rice porridge first, and finally add purslane, purslane can grasp the time of cooking according to its ripening time. Cooking porridge needs to be cooked slowly over low heat, and if you use a rice cooker to cook porridge, it is more convenient to think that you don't need to stir it at any time.

3. Purslane dumplingsPurslane can also be used as a filling to make dumplings to eat. Ingredients: Dumpling wrappers, pepper, light soy sauce, salt, minced pork, ginger powder, vegetable oil. Here's how:

Blanch purslane and chop it in minced pork, then add a small amount of salt, a small amount of ginger powder, a small amount of pepper, mix it well, and pour in an appropriate amount of vegetable oil. Wear disposable gloves and grasp them evenly. It is more convenient to buy ready-made dumpling skins, and when the filling is done, you can start making dumplings, and the rest can be made according to the normal method of making dumplings.

Shanmazha vegetables can be used to make traditional Chinese medicine, has the effect of clearing heat and detoxifying, and can also be used as a vegetable to eat, it is a kind of wild vegetable in the Jiaodong Peninsula, the way to eat is very simple, you can directly stir-fry, or chop into stuffed dumplings.

You can make mountain maza vegetable buns!! It's delicious!

Ingredients: Yamamaza vegetables, leeks, pork filling, green onion and ginger salt, soy sauce, sesame oil, salad oil, and good noodles.

Method: 1. Dough.

2. Blanch the wild vegetables with water, chop them well, and chop the leeks in an appropriate amount for later use (the amount is not too much, just focus on seasoning).

3. Add minced green onion and ginger and an appropriate amount of soy sauce to the meat filling, stir the sauce for 15 minutes, add wild vegetables and leeks, then add an appropriate amount of salad oil and sesame oil, stir, and finally put in an appropriate amount of salt.

4. Knead the dough, wrap the buns and leave them for another 30 minutes, put them in the steamer and steam for 15 minutes.

Shanmazha vegetables, also known as silver chaihu, are a traditional Chinese medicine and a kind of wild mountain vegetables. It can be used to wrap buns or cold dressing, but before cold dressing, it must go through four major processes: picking, washing, scalding and soaking, and then put in pepper oil, garlic and vinegar.

Hawthorn is generally at the beginning of spring, after a few spring rains, it will give birth to a lot of young stems in clusters, and the top of each stem gives birth to two symmetrical leaves, pointed, continue to grow, and will grow two symmetrical young leaves, and the two below are staggered, emerald green, because it germinates earlier than ordinary weeds, it looks good in a withered yellow.

The taste of hawthorn is slightly bitter, and when it grows up and gets old, it is actually a bunch of weeds.

Hawthorn, locally known as the mountain mother vegetable, the mountain horse step, the mountain mother vegetable, the mountain treasure vegetables mainly eat its fresh and tender stems and leaves. Each 100 grams of fresh and tender stems and leaves of mountain vegetables contain 0 9 grams of crude fiber, 2 6 grams of protein, 3 grams of sugar, 56 mg of phosphorus, 56 mg of iron, vitamin B vitamin C 25 mg, carotene 2 23 mg, digestible calcium 85 mg.

Hawthorn is actually a medicinal material silver Bupleurum, also known as silver hu, mountain vegetable root, mountain horse tread vegetable root, tripe root, sand ginseng, white root, soil ginseng, silk caryophyllus, Xia grass, European stone flower, etc., for the root of the caryophyllaceae chickweed plant silver Bupleurum chinensis. It is mainly produced in the northwest, Inner Mongolia and other places. The original plant grows in dry grasslands and rocky crevices on mountain slopes, likes warm or cool climates, is cold-tolerant, avoids water immersion, and is most likely to grow in sandy soil.

Sweet taste, slightly cold, return to the liver, stomach meridian. Efficacy: Reducing deficiency heat, clearing dry heat, detoxifying, and diluting water. The clinical name is Yinchaihu.

Name research: Yinhu ("Materia Medica"), Yamachophylla Root, Yamama Root ("Shandong Traditional Chinese Medicine"), Tripe Root, Sha Shen'er, White Root, Soil Ginseng ("Chinese Medicine").

It is the root of the caryophyllaceae plant. It is a perennial herb of Bupleurum chinensis, born in dry and rocky crevices on mountain slopes, distributed in Northeast China, Inner Mongolia, Hebei, Shaanxi, Gansu, Ningxia and other places, and cultivated in some areas of Ningxia Hui Autonomous Region. In autumn, the roots are dug up, the stems and leaves are removed, washed and dried.

The root of the silver chai is cylindrical, 15 to 40 cm long, 1 to cm in diameter, the surface is yellowish-white or light yellow, the longitudinal wrinkles are obvious, and the downward gradually becomes a left twist, sparse with fine root marks and depressions, which is commonly called "trachoma". The head of the root at the tip is slightly enlarged, and there are wart-like protruding stem marks and sterile bud buds, which are commonly known as "pearl plates". The texture is brittle, easy to break, there are cracks in the section, the skin is very thin, and the wood has yellow and white radial textures.

The gas is slight, the taste is light, and it is slightly sweet. The root is slender, the surface is yellowish-white and shiny, and there is a "pearl plate" at the top, and the quality is fine.

Recommended way to eat: 1. Wrap steamed buns.

Ingredients: Hawthorn [1] 1000g, leeks 250g, pork filling 500g, dough, salt, monosodium glutamate, food.

Use an appropriate amount of oil.

Method: Blanch the fresh hawthorn cabbage thoroughly, squeeze out the water, and chop it. Wash the leeks, chop them, add meat, hawthorn cabbage, salt, monosodium glutamate, and edible oil to make filling, and wrap the buns and steam them.

2. Cold dressing. Before cold dressing, it must also go through: picking, washing, blanching, and soaking four processes, and then put in pepper oil, garlic, and vinegar.

3. Roast meat. Wash the pork and cut into shreds. Stir-fry the pork under the heat of the pot, add soy sauce, green onions, ginger, continue to stir-fry, add refined salt and cooking wine and fry until cooked and flavorful, add hemp hawthorn vegetables and an appropriate amount of water to boil until the dish is cooked and flavorful, and add monosodium glutamate.

4. Frying. Raw materials: hawthorn, water, flour, salt, edible oil, etc.

Method: Pick and wash the hemp, add flour and water to make a batter, mix it with the hawthorn and stir, pay attention to the flour is not too much Oh Heat the pot and add cooking oil to put the adjusted hawthorn into the pot to fry, and after the color is browned, it will be out of the pot, and the outside will be charred and the inside is tender, and the color and flavor are complete.