How to eat wild Song?

It is used in the wild artemisia of the Northeast, condiments, and fish stews in rural areas.

The cold spring in the Northeast has passed, the heavy snow has melted all over the mountains, everything has begun to recover, and the mountain delicacies and wild meat on the mountains are gradually recovering their vitality. What I am talking about today is a wild plant, a seasoning with a special taste, and it is a kind of wild vegetable often used by rural people in Northeast China when stewing fish. No matter how good your cooking skills are, as long as you put it in the stew of fish, the taste will not be too bad, I believe most people in the rural areas of Northeast China know about it.

Artemisia is a popular plant in the countryside of Northeast China, and there are some in the yard of almost every household. You may feel that there is nothing special about it, but it is a very good wild vegetable in the eyes of rural people in Northeast China, especially when you stew fish at home, go to the yard to pick some and put them in the pot, and the stewed fish tastes like nothing.

Due to the use of herbicides in a large area of cultivated land, the number of Artemisia grown in the wild is decreasing. Artemisia grows almost like a soybean, and when it blooms, it resembles lavender, making it a particularly hardy plant. In the rural areas of Northeast China, basically every family will transplant some in their own yards, mainly for the convenience of eating.

It usually grows in clumps, and if you want to transplant it, you just need to pick its roots back and bury them in the soil, and when it adapts to the new environment, it will grow a lot.

Artemisia is also called wild soybean seed and herb in some places, it mainly grows next to some streams or on the slopes, and is a widely used wild Chinese herbal medicine, mainly used for heat stroke, wind chill, nausea and vomiting.

In addition, it is also a kind of condiment that people often eat, has a special fragrance, most of the rural areas in the Northeast are used as a seasoning, some people will use the artemisia fried sauce to eat, that is, the egg and the Northeast people's homemade miso plus the artemisia fried sauce together, when eating rice or pancakes, take a bite of the artemisia egg sauce, the taste is really beautiful.

In the Northeast, it is mainly used to stew fish more with Artemisia, especially when stewing wild fish in the Songhua River, put a little Artemisia leaves, the stewed fish can be said to be fragrant, the taste is more delicious, there will be no more freshwater fish that kind of earthy smell, eat a bite of the aftertaste, Artemisia can really be said to be the best condiment for eating freshwater fish. Artemisia can also be used when stewed meat and stewed beef and mutton are blanched, and it also has an unexpected aroma that makes you want to eat it after eating.

Due to the cold climate in the Northeast, all the stems and leaves of Artemisia will wither at the end of autumn, in order to enjoy the special fragrance of Artemisia in winter, people in the village generally pick more Artemisia when it grows most vigorously, and then dry it in the sun and store it, and keep it for stewing fish in winter, although it is not as good as eating it when it is fresh, but this is also the best way at present.

If a wild baby wants to eat its beauty, it is best to be original and burning. You can put a little bit of fish in the soup, and a little bit when you are cooking the soup, so that the flavor of the soup is all brought out.

Wild rats can be copied and eaten with sauce, or they can be made into stuffing, which are all very delicious.