How to eat wild vegetables and what kind of vegetables are evergreens

First, the bamboo row is evergreen.

Ingredients: Wan Nianqing.

Excipients: 1 tael of ginkgo seeds, 2 taels of pickled green peppers, 1 tael of shredded meat, 2 taels of mung bean sprouts, 1 tael of shiitake mushrooms, 4 pieces of spring roll skin.

Seasoning: 1 gram of salt, 2 grams of chicken essence, 2 grams of cooking wine.

Method: First soak the evergreen in boiling water for later use, roll the shredded meat, the mung bean sprouts that have been boiled in water, and the shredded mushrooms with spring roll skin into strips and fry them in the oil pan until golden brown and take them out.

Key points:1Evergreen must be soaked in boiling water for more than 15 minutes in order to make Evergreen fully swell and taste better.

2.When frying evergreen, the oil must be less, one or two hundred thousand years of green at most no more than 3 grams, so that the fried evergreen wild vegetables have a strong flavor and a green color.

Second, the golden hook is evergreen.

Ingredients: 1 small bowl of evergreen, accessories: 1 small handful of sea rice, ginger paste, salt, sugar, sesame oil, appropriate amount of chicken essence, steps:

1. Wash it with water a few times, soak it for half an hour, then take it out, and gently squeeze out the water.

2. Rinse off the floating dust and soak for 10 minutes.

3. After the water boils, pour in the soaked evergreen and sea rice, and immediately turn off the heat and blanch for half a minute. Quickly remove the slightly controlled dry water, use chopsticks to disperse to remove the heat, and it is best to cool down from cold water.

4. Add other seasonings and mix well.

3. Fry evergreen.

Ingredients: 100 grams of evergreen, 40 grams of shiitake mushrooms (fresh), 40 grams of winter bamboo shoots, seasoning: 2 grams of salt, 2 grams of monosodium glutamate, 1 gram of white sugar, 1 gram of cooking wine, 60 grams of peanut oil, steps:

1.Wash and drain after using cold water to raise your hair. Shuifa shiitake mushrooms and cooked winter bamboo shoots are cut into thin strips.

2.Heat the wok, put in 50 grams of cooked peanut oil, burn until it is hot, put in refined salt, then fry the shredded bamboo shoots and shredded mushrooms, and finally add the green stir-fry and add 75 grams of fresh soup, sugar, monosodium glutamate, cooking wine, burn until the soup is thick, pour on the cooked peanut oil and put it on the plate.

There seem to be many kinds of evergreen, and only a few can be eaten. Generally, wild vegetables can be eaten cold, but some are more bitter and need to be scalded with boiling water.

Wannian Qing is a kind of dried vegetable product processed from winter rape as the main raw material.

Dried vegetables are a famous dish in Ningbo, Zhejiang. It is named for its emerald green color, which is similar to the ornamental plant evergreen. In summer and autumn, there are few green vegetables in the market, and this dried vegetable is a good soup stock.

Take a small amount of dried vegetables in a bowl, add soy sauce and monosodium glutamate, and use boiling water to brew, the dried vegetables in the bowl will be like tea leaves, plus sesame oil ears are cleared, eat while hot, the color, fragrance and taste are good, and the appetite is tempting. In the past, it was mostly processed by families for self-consumption or as a gift to relatives and friends in other places. Nowadays, some food processing enterprises in rural areas are noisy to use oven equipment to carry out small batch production, and there are often ** in the market.

Precautions for the selection of dried vegetables

1. When buying dried pickled vegetables, pay attention to whether there are a large number of salt particles on the surface of the dried vegetables, and try to choose those dried vegetables that do not have salt particles on the surface. In order to gain weight for dried vegetables, some unscrupulous traders mix a large amount of salt with dried vegetables, and the ** salt is lower than that of dried vegetables, so that the salt can be sold at the price of dried vegetables.

2. Some traders use cloth strips, straw and other things to bundle dried vegetables, and they also use relatively thick ropes, so that straw and other packaging materials with no use value are sold as dried vegetables. When buying dried vegetables, you should pay attention to this situation, and try not to buy this kind of indiscriminate goods.

Morphological characteristics. Perennial herb. The rhizome is thick and short, with many fibrous roots, and the roots are densely covered with white wool hairs.

Leaves basal, nearly two rows nested, clustered, narrowing downward, but the stalk is not obvious, the base is slightly expanded. Flowers lateral, withdrawn from leaf axils, erect or slightly curved; Spike-like inflorescences are more or less fleshy, densely flowered; Bract.

membranaceous, ovate; perianth globous bell-shaped, apex 6 shallowly lobed; lobes short, inwardly curved, fleshy; stamens 6, because most of the filaments are attached to the tepal tube, and the separated part is very short, so it seems to be born at the upper end of the tepal tube; anthers are dorsive, inwardly dehiscible; ovary spherical, 3-chambered, 2 ovules per chamber; The columella is inconspicuous, and the stigma is 3-lobed. Berry.

Spherical in shape, with a single seed.

There is also a kind called evergreen.

Actually, it's greens. Collectively referred to as dried green vegetables or dried cabbage, Ningbo, Zhejiang.

Traditional specialty. Winter rape in.

In February and March, when a large number of vegetable ferns germinate, take the top of it.

The third and fourth sections of tender tips are used as raw materials and boiled in boiling water.

Two or three minutes, when the three mediums are cooked and seven minutes raw, then dry.

But I guess you're talking about the second type, buy it dry, and when you come back to soak it softly, you can process it and eat it!

Wannian green vegetables belong to the flavor of the famous dishes in Ningbo. With its emerald green color, it is a special dish obtained after dehydration treatment and processing with fresh winter rape as the main raw material, after this vegetable is processed, the color is green all year round, just like the plant evergreen, so its name comes. Due to its special processing process, the vitamin C and minerals in fresh vegetables.

Most of them have not been damaged, so although it is a dried vegetable, it still does not lose its taste.

Spicy evergreen.

Steps: 1Soak the greens in warm water for 30 minutes.

2. Prepare two pieces of millet pepper and mince the garlic for later use.

3. Remove the 10,000-year-old vegetables and drain the water.

4. Put the chili pepper, minced garlic, sesame oil, salt, etc

Mix well with sesame oil and light soy sauce.

Longevity fruit mixed with evergreen.

Steps: 1 Soak the dried vegetables in warm water for 30 minutes.

Bell. 2. Fry the peanuts and set aside.

3. Wash the soaked evergreens, drain the water and put them in a clean container.

4Cut an appropriate amount of minced garlic.

5. Put in light soy sauce, salt, chicken essence, sesame oil, etc

Stir well with fried peanuts and minced garlic.

Oyster sauce and minced garlic are 10,000 years old.

Steps: Soak 10,000 young people in warm water for about 30 minutes.

2Finely chop the garlic and set aside.

3. Drain the soaked evergreens, add oyster sauce, minced garlic, sesame oil, light soy sauce, salt, and chicken essence and mix well.

Evergreen vegetables belong to green vegetables. A variety of greens belonging to the cruciferous family.

Wannian green cabbage is a kind of vegetable in the southern region, which can be dried and eaten.

First of all, evergreen is a delicious dish, suitable for stir-frying, mixing, drying and eating, all of which are delicious.

It seems to be Wan Nian Qing, I think it's such a dish, isn't it just Wan Nian Qing, and its name has one more word.

Hello, let me ask you your questions, thank you for your consultation Hello Wannian green vegetables are dry cleaned, pure water is soaked for 15 minutes, the water is changed to remove impurities, and the kelp is shredded and boiled to get juice, and mixed together. Add 4 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 cm of mustard, and 1 tablespoon of sesame oil and mix well. 1 scoop is almost 5 grams.

1. Put the dried vegetable core and dried wolfberries in a bowl, pour in hot boiling water at 100 degrees, cover with a flat bottom plate, and soak for two minutes.

2. Strain the soaked vegetable core and wolfberry to remove the water, and put it in a bowl for later use.

3. Adjust the sauce: 20 grams of sesame oil, 1 gram of salt, 15 grams of rice vinegar, gram of chicken essence, pour the sauce on the dish, mix well with chopsticks, and you're done.

Dried cabbage, also known as dried cabbage, is a famous dish of Han nationality flavor in Ningbo, one of the traditional specialties, named after its emerald green color and similar to the ornamental plant evergreen.

Due to its special processing technology, most of the vitamin C and mineral collapse substances in fresh cabbage fern have not been lost, so although it is a dried vegetable, it still does not lose its taste. In the summer and autumn season, there are fewer green vegetables on the market, dried green vegetables are a good soup, you can take a small amount of dried green vegetables in a bowl, add an appropriate amount of fine salt, monosodium glutamate, brew with boiling water, the dried vegetables in the bowl will be like tea leaves, add sesame oil, eat while hot, the color, fragrance and taste are good, and attract appetite.

In the past, it was mostly processed at home for self-consumption or as a gift to relatives and friends in other places. Note: 蕻, dialect pronunciation such as Mandarin Bang sound, refers to the cabbage heart, long stems of vegetables, common rape mushroom, green cabbage mushroom, mustard mushroom, snow cabbage mushroom pure blind round, etc.