Wild mustard is a wild grass, how do you eat wild mustard?

Because it is rich in fiber, protein, carotene, vitamins, amino acids and other nutrients, and the young leaves are tender and refreshing, fragrant and flavorful, it is often picked back as wild vegetables to eat. Or use it for stir-frying, cold dressing, and soup; Or use it for stuffing, making cakes, and boiling porridge. According to the leaf type, wild camellia can be divided into plate leaf type and flower leaf type, and different types can be selected for planting according to the cultivation season.

When planting wild shepherd's cabbage for the first time, seeds can be collected from wild shepherd's plants that grow in the wild.

In the dry season, it is necessary to water more to maintain soil moisture, and after heavy rain and watering, it is necessary to loosen the soil and weeding more to maintain soil permeability. Top dressing should be applied as much as possible, and no chemical fertilizer should be applied to ensure its pure natural color. Shepherd's cabbage likes cold and cool climate, and should be covered with shade nets after sowing, on the one hand, it plays the role of shading and cooling, on the other hand, it can reduce water evaporation, cover the net during the day, and uncover the net at night.

Shepherd's cabbage is highly resistant to stress, and there are few diseases and insects during growth, so the key is to carry out foliar fertilizer sprays and use growth regulators to <>

Keep it moist, don't make it dry, and pay attention to drainage and flood prevention in the rainy season. If mud is splashed on the leaves or sums of cabbage during the rainy season, the mud should be washed off in the early morning or evening to avoid affecting the growth of the shepherd's cabbage. Autumn sowing of shepherd's cabbage should be properly controlled before winter to prevent overgrowth, so as to facilitate safe wintering.

Some plant foods contain oxalic acid and phytic acid, which are easy to combine with calcium and other minerals contained in food to form compounds such as calcium oxalate and calcium phytate.

Some of the shepherd's cabbage is picked up in the wild and needs to be blanched. It can be sterilized, blanched with a little oil, and the color is greener, I usually blanch it and then use it to stir-fry, make stuffing, and make soup. This affects the taste and reduces the nutritional value.

When it is too watery, we will put in an appropriate amount of salt and a little cooking oil. Adding cooking oil and salt can make the color of the shepherd's cabbage more shiny. It can also lock in the nutrients of shepherd's cabbage and do not lose it.

There are many ways to eat it, you can make dumplings or pies, or you can make soup to drink. But be sure to blanch the wild shepherd's cabbage before eating.

There are many different ways to eat wild mustard, the easiest way to eat it is to blanch it in boiling water and take it out to remove the water, add an appropriate amount of garlic beef and light soy sauce, and wait for the seasoning to be mixed into a cold salad before eating, or you can put it together with pork and beef and other meat ingredients to chop it to make a filling, and then make it into buns or dumplings before eating.

Wild mustard greens can be eaten cold, blanch the mustard greens in water and put them in a basin, pour in sesame oil, soy sauce and salt, mix and eat.

Because there will be a lot of salt after pickling at his house, some patients with high blood pressure and arteriosclerosis should reduce their food, and some people with cough, hemorrhoids, and eye diseases should not eat mustard greens, and mustard greens should not be eaten raw, not excessive.

Try not to pickle mustard greens, when making them, boil water in advance, pay attention to the efficacy and role of mustard greens, understand the precautions in this regard, people with gastrointestinal discomfort, try not to eat mustard greens.

The roots of this chirp are quite long when digging, it is best to dig out the roots and vegetables together, in fact, the soul of this dish is in this root, we will dig this chirp here when we will generally take the roots to dig home, clean and blanch together to dip the sauce to eat, I am Xiao Ai kitchen, I am very happy to this question, this is a kind of wild vegetable, you can find it casually on the land, deep early spring is the best time to collect shepherd's cabbage, and wild shepherd's cabbage can be collected in about half a month.

<> after the Qingming Festival, the shepherd's cabbage is a little old and has a bad taste. I remember when I was a child, my grandmother often took me to the fields to dig camellia, and of course, there were also gongying, bitter herbs, etc., which were all loved by people. In the north, it is generally eaten with dumplings, which tastes fragrant.

Capsule's cabbage and pork dumplings are a perfect match, not only delicious and rooted, but also in my years of experience, this is a very common wild vegetable in the fields of the northern land, called shepherd's cabbage. Every spring, especially in the wheat field, it is the time to eat shepherd's cabbage every spring, and it is there in the field, and at this time, people will carry blue seeds or carry their bags to dig shepherd's cabbage in the field in their spare time.

Shepherd's cabbage was praised as "Lingdan grass" by the ancients, it contains a lot of cellulose, it can enhance the length of the large intestine after eating, Shandong people like to eat this shepherd's cabbage very much, the way to eat it often is to dip the shepherd's cabbage in sweet noodle sauce or soybean sauce, wash it and dip it directly into the sauce as soon as I say that the shepherd's cabbage first thinks of the article about digging the shepherd's cabbage in the primary school text, I am very impressed, mainly growing up in the countryside, when I was a child, the vegetables are nothing, and the fields are full of all kinds of wild vegetables in the spring, my favorite thing to eat is the shepherd's cabbage, I feel the aroma of grass, What I miss the most is the hour, this is the well-known shepherd's cabbage! I remember that there is an article in our junior high school textbook, which seems to have been written by Zhang Jie---digging camelina". The vitality of shepherd's cabbage is tenacious, and it is the delicacy that nature has given us in the new year!

In our Shandong side, shepherd's cabbage is one of the earliest wild vegetables to return to green.

1.Sauté mustard greens. It's relatively simple, but the sautéed mustard greens alone are delicious.

2.Mustard greens meatball soup. The mustard greens are made into a soup that is refreshing and appetizing, and the recipe is very simple.

3.Mustard dumplings or mustard buns.

I don't think mustard greens are generally eaten on their own, and most of us will cook them with other vegetables or meat, which can add another flavor and color difference to the dish.

The main ways to eat wild mustard greens are: making dumplings, making steamed buns, etc.

Capsule, one of the most delicious wild vegetables in spring, has a calcium content of up to 294mg per 100g, which is nearly 3 times the calcium content of milk and 6 times that of bok choy. Capsule, which is also rich in potassium, magnesium, vitamin K, carotene and other nutrients that are conducive to the absorption and utilization of calcium and deposited in bones, is a green leafy vegetable that is very strong for bone and calcium.

1. Method: Add milk and yeast to the flour and form a dough, and wait for fermentation. Wash the shepherd's cabbage, drain and chop; Beat the eggs into egg mixture, scramble and chop; The black fungus is soaked and washed and chopped; After soaking a small amount of vermicelli, chop it and add salad oil together to make a filling, without salt.

2. Knead the dough into long strips and cut it into a dough of uniform size, and then roll it into a dough of about the same thickness. Add salt to the filling, mix well, wrap the dough and knead it into buns, and ferment for 10 to 20 minutes. Put a steaming cloth in the steamer, put the buns in cold water, steam for a minute after the water boils, turn off the low heat and simmer for 1 minute, turn off the heat and wait for a while.

3. Lift the lid of the pot completely and take out the buns. After the steamed buns are cooled down, you can also put them in a fresh-keeping bag and freeze them, and you can eat them for about 1 week.