Which dishes many people don t eat, in fact, are a treasure, the countryside is everywhere, don t mi

The hot and sultry weather of the year has started again, and it doesn't take a few minutes to feel the taste of steaming and cooking, and many people like to stay in an air-conditioned room if they can't stand it, but this is not good for the body. In summer, sweating a little more is also good for the body, sweating at the same time the body's "toxins" will also be discharged with sweat, remember to replenish enough water in time, eat more green leafy vegetables, you can replenish the lost nutrients in time.

When it comes to vegetables, we will immediately think of long beans, green vegetables, peppers, tomatoes, these must-have vegetables in summer, in fact, there is a vegetable that is equally delicious, such as purslane, which is very suitable for eating in this hot summer. Today, when I went to the vegetable market, I met an old man who was selling purslane, and the purslane market did not sell much, and it was generally picked by older people in the countryside. I'm going to buy a little bit and try it, but don't underestimate purslane, it's nutritious and can whet your appetite.

It's a dish that kids love to eat, so let's see how I make it.

Prepare food in advance: purslane, wheat flour, salt, monosodium glutamate, white pepper. 1. The purslane bought today is special and fresh, the color is bright and bright, maybe this purslane has not grown out for a few days, even the leaves are relatively tender, put the purslane into cold water and add a little edible salt to soak for a while to remove the fishy smell, clean it up a few times with water, you can scoop it up and control the moisture and put it in the basin for reservation.

2. Prepare an appropriate amount of wheat flour in advance, add an appropriate amount of cold water and edible salt, mix well with chopsticks, mix into a dough flocculent, knead it into a dough, and let it rest for 20 minutes. 3. Put the stuffing and purslane into the bowl, add the green onion, ginger slices, edible salt, oil consumption, and mix well to set aside. 4. After proofing, put it on the board and knead it into strips, and cut it into a uniform size.

5. Smear a layer of oil on the board, grind the handle into a ring and put it aside for emergency. 6. Remove the conditioned stuffing and put it into the dough. 7. Seal the mouth with the technique of wrapping buns, seal it and put it on the board to grind it into a small round cake.

8. After all the wrapping, put them neatly into the electric baking pan one by one, the electric baking pan must be preheated in advance, so that it will not stick to the pan, and all the cakes that come out of the surface after putting them in will be very crispy to eat. 9. Remember to turn him over when boiling a golden brown side, how to eat it evenly when it is hot, and the nutrients of purslane are not easy to flow out, crispy, crispy, and fragrant. Such a simple and delicious purslane pie is ready, it is very soft after cooling, it is very delicious to look at, the skin is thin and the filling is large, the purslane filling inside is delicious, delicious and delicious, the purslane in this season is particularly tender, and it is also very nutritious.

I suggest you definitely try it, if you don't touch it again, you will be out of season, and you will miss the year of waiting.

Duck plant, bitter chrysanthemum, mugwort, gray cabbage, purslane, these vegetables are everywhere in the countryside and contain high nutritional value.

Dandelion, Houttuynia cordata, bitter herbs, purslane, bush clover are all particularly delicious, and they also have medicinal properties.

For example, bee green, lettuce, lettuce, cauliflower and wild vegetables, in fact, I like to eat wild vegetables very much, and I will go to the pot and steam them every time.

People who grew up in the countryside know that when they think of the grass that takes root everywhere, not to mention the rise of the roots, and the pesticides have to be applied, they can't wait to destroy their ancestors for eighteen generations. Recently, however, the grass has made these farmers happy, not only bringing in a lot of money, but also promoting their plantations.

I believe that many people know this weed, yes, it is purslane. It is purslane in the countryside, also known as long-lived vegetables, which can detoxify and reduce swelling, clear heat and dampness, reduce inflammation and diuretic, quench thirst and brighten the purpose. It is a very delicious Zheng Zhi wild vegetable, which can not only clear away heat and detoxify, but also appetize, and is a very popular wild vegetable in the countryside.

Purslane generally appears in June, and reproduces quickly, usually growing in patches, which is also convenient for farmers to pick.

Purslane in the countryside grows mainly on the roadside, in the fields, in the ravines, it can be said that it can be found everywhere, and you can eat as much as you want. But one thing to remind everyone is that this purslane can't be picked casually. After all, now that the countryside is flooded with pesticides, maybe that corner will be polluted by pesticides, and if you want to eat this purslane, you must go to the mountains to dig away from the crops.

There are many ways to eat purslane, it can be eaten raw or cooked, many people like to blanch it and then mix it cold, the leaves at the top of the stem are soft and can be cooked like watercress, which can be used to make soups or used to make sauces, mayonnaise and stews. Purslane is cooked with crushed radish or mashed potatoes, or cooked with onions or tomatoes, and its stems and leaves can be eaten marinated in vinegar.

You've changed! This phrase often occurs when people are reunited after a long absence. In fact, more than one person's appearance, figure, and personality will change, even our tastes will often change.

What is particularly embarrassing is that when I was a child, I was a very picky eater, and as soon as some dishes were put on the table, I complained to my mother: Why do you eat this dish again! Now when I come home for dinner, I tell my mom to cook the dishes I hated the most when I was a kid, and now I like to eat them.

It's really a large-scale face-slapping scene, but it's a pity that I'm often out now, rarely go home, and I can't eat it, but I can buy the same dish, and it's not the taste of my mother in my memory. Let's take a look at the dishes that I resolutely didn't eat when I was a child and like now.

1.Stir-fried small dried fish with bitter gourd and green pepper.

3.Tofu curd.

When I was a child, it was not pleasing to the eye when I looked at it, and it tasted sticky. The chopsticks are also sticky all over the place, which makes them look uncomfortable and smell bad. As a result, when I grow up, I will taste it again, my God, how can there be such a special food!

Use chopsticks to put a little bit in your mouth, the charm is long, the aftertaste is endless, and you can never forget it. One day after work, I wanted to eat it on a whim, so I went to the supermarket and bought a can of tofu at home, and after tasting it, I didn't feel like it was at home, so I sealed it and put it in the corner ash.

4.Shrimp paste. Shrimp paste is a frequent guest at our dinner table because my dad likes to eat it, and he especially likes to eat steamed shrimp paste, but it makes me bitter.

Because this thing stinks so much that it can stun you. Before this thing is steamed, it can quickly attract a nest of flies when it is placed in a bowl, and I resist thinking about this noodles. But when you grow up, you can taste the shrimp paste, and the futease is not too delicious, especially the fried shrimp sauce.

When I was eating out, I wanted to eat this dish, and the waiter shook my head again and again and said, "This is really nothing!"

For example, farmhouse fishery, farmhouse eggplant, farmhouse vegetables, farmhouse chicken, these are basically some things grown by their own family, in our hometown, my parents-in-law will also grow their own vegetables, so we generally eat our own vegetables, our own chickens, ducks and fish, so it is not necessarily, everyone who can cook may not be able to eat their own vegetables and meat.

Generally speaking, I think it is cold bracken, because this kind of bracken usually appears in summer, and it is relatively rare to see.

Braised vegetables, steamed tofu, fried tofu fried vermicelli, stir-fried potatoes with sauerkraut, stewed pork with potatoes, etc., these delicacies are generally not eaten by people who cook often, the most important thing is that they do not have the taste of home, and the nutrients are not retained very well.

There are a lot of these, endive, endive, dandelion, wild onion, ground cabbage, etc.

There is definitely bracken, and there is also wild fungus, and wild mushroom mothers like it very much.