What wild vegetables are delicious in summer, and what are the delicious dishes in summer?

At present, all kinds of wild vegetables are becoming the food of the public's table, there are no less than dozens of edible varieties of wild vegetables, and there are more than 10 kinds of more common ones, such as camellia, cabbage, toon, maran, locust leaves, small root garlic, dandelion, purslane and so on. �

According to the analysis of professionals, in addition to the special nutrients of wild vegetables are beneficial to human health, it is also that a considerable number of wild vegetables play a role in the prevention and control of hyperlipidemia, obesity, colitis and other diseases. For example, shepherd's cabbage can be appetizing, spleen-tonifying, liver-relieving, and edema; Goji berry head nourishes the liver and kidneys, brightens the eyes, clears the lungs and heat, and lowers blood sugar; Dandelion has the effect of clearing heat and detoxifying, diluting water and dispersing stagnation. Wild vegetables can be stir-fried, and can be used to boil soup, and can be blanched in boiling water as a cold dish, and most of the wild vegetables are relatively fresh.

Tender, picking, washing is also very convenient, to meet the needs of urban people to eat tender and convenient. But experts warn:

1.When picking wild vegetables, try to avoid digging in polluted plots on the roadside and in the fields. �2.

When you buy at the market, you must smell the smell first, and if there is a pungent odor, you must eliminate it. �3.It is necessary to develop a good habit of soaking wild vegetables in water before cooking, and wash them frequently.

4.Wild vegetables should not be stored at home for a long time, it is best to buy and eat now, strive to be fresh, you can put more edible oil when burning, and garlic can be sterilized.

1. Purslane.

Purslane is one of the wild vegetables that many people eat more, it grows in all parts of the north and south of our country, it likes fertile land, drought and waterlogging resistance, strong vitality, and can grow in the field, roadside, in front of the house and behind the house. There are many ways to make purslane, which can be mixed cold, stir-fried, stuffed, or directly made into soup to drink.

2. Wild amaranth.

Wild amaranth is a wild vegetable that grows in summer, with tenacious vitality, not picky about the soil environment, and very drought tolerant. In early summer, wild amaranth is the most tender, and the young seedlings only grow four or five leaves, which can be directly uprooted, washed at home, and can be mixed cold or fried.

3. Ground vegetables.

Friends who have been in the countryside know that there is a kind of ground cabbage, which generally grows in dark and damp places, dark black, a bit like soft black fungus. When we were young, we would often go to the hillside to pick up vegetables after heavy summer rains. Ground vegetables are the most suitable for soups, have a unique flavor, and can also be served cold or stewed.

4. Bitter endive.

Endive can be said to be very famous throughout the country, this is because of its environmental adaptability, widely distributed in most parts of our country, especially in rural areas, people can often see it, it likes to grow on hillsides, forest edges, field edges or near water sources. Eating some endive vegetables in summer can increase appetite and remove fire, and the way to eat it is generally cold dressing.

5. Bamboo leaf vegetables.

The leaves of the bamboo leaf vegetable are very similar to the bamboo leaves, and it also grows like bamboo, especially its flowers, which bloom very much like blue butterflies, and it especially likes to grow on the edge of the field, or in the field where the water is relatively shallow. After the spring and summer seasons of each year, the young leaves of the bamboo leaf vegetables are picked, which can be stir-fried or made into soup, and can also be dried and used as tea.

6. Capsule. Shepherd's cabbage is a very common wild vegetable, because it likes temperature and is hardy, so it is generally distributed on hillsides, roadsides, and fields. There are also many ways to eat shepherd's cabbage, and meat and vegetarian cooking can be used, such as stir-frying, boiling soup, and cold dressing.

It can also be made into shepherd's cabbage dumplings, shepherd's cabbage wontons, shepherd's cabbage buns, spring cakes and shepherd's cabbage tofu soup, etc.

Artemisia alba, amaranth retroflexus, yellow quail, bitter herb, nightshade, etc.; Nightshade is also known as wild pepper, its tender stems and leaves are cold to make soup, delicious taste, has the effect of cough and expectorant, Artemisia can be used to make mugwort leaf cake, can play the role of dietary therapy, and is very delicious.

Purslane, broomgreens, mustard greens, wasp greens, spiny sprouts, water celery, these wild vegetables are relatively high in nutritional value, and very delicious. It can be used to make cold salads and can be used to make vegetable cakes.

purslane, wild amaranth, ground cabbage, lotus root, wormwood; I think it's okay to eat it stir-fried or cold.

Cucumber. Eggplant. Beans. Kidney bean. Potato. Wax gourd. Kalan. Tomato. Momordica charantia.

Delicious wild vegetables are: dandelion, wild onion, purslane, amaranth, camelina and so on.

1. Dandelion.

Dandelion is also known as mother-in-law Ding, Hua Hualang, etc., and its appearance is easy to identify. When picking, try not to let it bloom small flowers, too late to get old, affect the taste, dandelion can be scrambled eggs, can also be eaten cold, fragrant and delicious.

2. Wild onions. Wild shallots resemble shallots in appearance, and when the soil is dug up, there will also be a small section of garlic at the root, which is a seasonal appetizer with a special aroma and can be eaten cold or fried eggs.

3. Purslane.

Purslane is also very common in rural areas, its vitality is very tenacious, a little root system in the soil can survive, its young leaves can be used to stir-fry vegetables or cold dressing, the taste is very rich.

4. Amaranth. Amaranth is a very common kind of wild grass and wild vegetables, in the wasteland and the field will often see amaranth, its leaves are fat, use its leaves to make dumplings, used for cold dressing or stir-fry are very good.

5. Camelina purse.

Capsule's cabbage can be called a representative of wild vegetables, its nutritional value is very high, it can be made into a filling to make dumplings, the taste is particularly beautiful, and you can also fry eggs. However, there are fewer and fewer wild ones nowadays, so there are also cultivated ones, and it is also the best season to eat them in winter.

1. Purslane.

Seeing the appearance of purslane, many people may say, this is it! Isn't this a simmered wild vegetable? Indeed, in the early days, people relied on wild vegetables to satisfy their hunger, and later the days were better, and they could eat white flour steamed buns, and purslane was reduced to pig feed, and with people's attention to health, purslane returned to people's tables.

2. Capsule

Shepherd's cabbage has the highest popularity rate among all wild vegetables, so why do you say that? Because it is different ways to eat, more comprehensive, fried eggs, dumplings, cold vegetables, steamed to eat, a bite down, you can taste the taste of spring, the fields in March, everywhere are tender green little life, vibrant, look carefully, you will find the figure of shepherd's cabbage, the leaves seem to be sawtooth, you must take advantage of the tender picking, and when it grows up and blooms, it is not delicious.

3. Noodle dishes

When it comes to noodle dishes, I have to say that it looks like lasanon, and the name comes from this, In fact, its book name is "wheat bottle grass", which is often born in wheat fields or wasteland grass slopes, and is distributed in many areas.

4. Dandelion

Dandelion is also "mother-in-law", blooming a kind of yellow flowers, just in this state, no matter how old it is not delicious, we mainly eat its leaves, after cleaning, the cold salad is the most delicious, every year to pick wild vegetables in the season, dandelion is my key object, full of baskets, no exaggeration, in addition to fresh can eat, can also be dried, left to soak in water to drink, now there are a lot of dandelion tea on the market, very popular with people.

5. Wild onion and garlic

The appearance of wild onions is similar to shallots, after digging the soil, there will also be a small section of garlic at the root, which is a seasonal food, with a special fragrance, can be eaten cold, can also be fried eggs, in March and April, if you are not afraid of trouble, you can adjust the stuffing buns, the meat fragrance and the fragrance of the wild onion are fused together, it is very delicious, and it is enjoyable to eat three in a row.

The recipe for stewed chicken nuggets with shiitake mushrooms, which is suitable for summer, is as follows:Ingredients: appropriate amount of chicken nuggets, 1 small piece of lean pork, 3 red dates, 5 shiitake mushrooms, 1 slice of ginger, appropriate amount of water.

1. Wash and drain the chicken pieces and lean meat, and soak the mushrooms in water for half an hour.

2. Wash and cut the red dates, and put 2 cups of water in the rice cooker.

3. Put the chicken pieces, lean meat, shiitake mushrooms, red dates, ginger slices, and (dates) into a stainless steel basin. Put it in the water, put it in the electric pot and cover it.

4. Press the cooking gear of the electric hand judgment pot and cook until it jumps to the heat preservation setting, that is, the water in the inner tank is boiled dry.

5. You can take it out and add salt and MSG to taste.

Purslane is one of the wild vegetables that many people consume. It grows in the northern and southern parts of China. It prefers fertile land, is drought and flood tolerant, and has strong vitality.

It can grow in the field, on the side of the road, in front of and behind the house. There are many ways to make purslane. You can mix it cold, stir-fry it hot, make fillings, and make soups directly.

I like to eat steamed dishes. Steamed lemon balm. Usually, the vegetables are washed, and then the starch is added and steamed directly. Finally, use some light soy sauce and soy sauce Lao Gan Ma.

According to the season and the law of plant growth, in spring is the season for plants to germinate and develop leaves, and the wild vegetables that people eat are the young stems and leaf buds of plants, which are more than wild vegetables, such as camelina purse, dandelion, gray gray cabbage, elm money, etc. In the summer, some plants that germinate late and grow their leaves and wild vegetables that can be eaten for a long time are also the main wild vegetables to eat.

The wild plants and climatic conditions distributed in each place are different, and the wild vegetables are also different. We have now passed the beginning of summer here, and the common wild vegetables mainly include bitter herbs, oolong heads, pepper sprouts, toon sprouts, five plus sprouts, etc.

1. Bitter herbs. The bitter herbs we have here, according to my information, should be borage, Asteraceae bitter endive, bitter herbs are characterized by long-term digging and eating, the edible part is its young leaves and white roots, the way to eat is cold dressing, making vegetable cakes, making soup, etc., we often make sauerkraut in syrup, the taste is really delicious.

2, oolong's head.

The oolong head is the bud bud of Aralia chinensis, and some of the newly leafed ones can also be eaten. Now there are a lot of them bought in the market in May, because the Aralia grows in the mountains and forests, and the germination is relatively late. Our eating method is to blanch the water first and then remove the bitterness, and then make cold dishes, stir-fried pork slices, and make lo mein, etc., which has a unique taste.

3. Sichuan pepper sprouts.

Zanthoxylum pepper bud is the young leaf bud of the pepper tree, in our place it is now the time to eat, the way to eat is to blanch the water first and then mainly make cold vegetables, the taste is sweet in the hemp, the flavor is unique.

4. Cinnautherocosamine buds.

The five plus buds we eat here are also called five pinch of dian, May point, no leaf canon, according to my information, it should be the young leaf buds of brown leaf Wujia and Shu Wujia, the way to eat is to blanch the water first to remove the bitter taste, and then make cold vegetables, dumplings, stir-fried vegetables, etc., the taste is unique.

5. Toon buds.

Toon sprouts in summer are specially cultivated as vegetables by people, and they can be harvested for a few stubbles and eaten as vegetables for a long time.

During the Qing Dynasty, bracken from Yunnan was also paid as a tribute to the imperial palace. Bracken can be served cold or stir-fried, both of which are very delicious. Freshly picked bracken, clean, add water to a pot and bring to a boil, blanch the bracken, drain.

Put oil in the pot, put garlic paste, chili pepper and stir-fry until fragrant, and then put the bracken in the bracken and stir-fry for a few minutes to get out of the pot and put it on the plate. The bracken is crunchy and very delicious.

There will be wild amaranth, gray cabbage, purslane, folded ear root, these wild vegetables can generally be used for cold dressing, and many can also be used as medicinal herbs.