My favorite wild vegetable is fried white wormwood. I remember when I was a child, around October, when the weather started to get cold at home, my grandfather liked to take us to the fields and fields to look for white mugwort. We would pick a small basket and bring it back, add flour and fry it to eat. It was especially crispy, soft and delicious. Maybe it was because of the scarcity of materials at that time, so some families would put a plate of food on the table during the Chinese New Year.
The following is an introduction to the method of frying Artemisia annua:
1. Put a handful of salt in the water, remove the soil from the Artemisia annua, clean it, remove and drain;
2. Put it in a basin, sprinkle with flour, appropriate amount of salt, five-spice powder, and stir evenly;
3. Put peanut oil in the pot, heat the oil to 70% heat, and fry the white wormwood balls. Remove until golden brown.
Amaranth has many aliases and is also called corn vegetable. It has a sweet taste.
Amaranth has high efficacies: it can replenish qi, clear away heat, improve eyesight, smooth the fetus, facilitate urination and defecation, promote bone growth, improve the body's ability to carry nutrients, enhance the hematopoietic function of the heart, prevent muscle spasms, etc.
Amaranth is rich in protein, crude fiber, carotene, nicotinic acid, vitamin C, lysine and contains calcium, phosphorus, potassium, sodium, magnesium, iron and other elements.
How to eat: cold, soup, stir-fried, stewed, steamed, stuffed, but my favorite is to boil it in boiling water and eat it with sauce or cold.
Wild rapeseed, like winter wheat, can survive the winter and grow. It is not afraid of cold weather and can grow stubbornly and tenaciously beside roads and ditches and in vast wheat fields regardless of soil conditions. In our hometown, People call it bitter bacon. The leaves are green and serrated, and the taste is slightly bitter but spicy. It is the taste of my hometown. It often reminds me of the beautiful memories of my youth, as well as the hard work of my grandmother and mother and their love for us.
To make bitter crab noodles, after the bitter crab is dug up, it is cleaned. Grandma and mother divide the labor and cooperate. Mother boils a large pot of water, blanch the bitter crab, and then rinses it with water. Get rid of the bitter taste, squeeze out the water, and shape into vegetable balls. Some of them are eaten now and some are eaten after drying. Grandma is kneading and drying the noodles. A rolling pin is in her hand, flying up and down, making a snapping sound. When the hand-rolled noodles came out, my mother boiled another pot of water and began to add the noodles rolled out by grandma and the freshly blanched bitter mustard vegetables. As soon as the two ingredients were combined, a wonderful and attractive fragrance spread out. Add salt, Add chili oil, and steaming bowls of braised vegetables noodles came out of the pot. Seeing that we ate deliciously, grandma and mother smiled happily.