Spring is the right time to eat wild vegetables.

Spring is a good time for everything to revive and dig wild vegetables. Especially now that people are well off, they pay more attention to healthy diet and green vegetables. Wild vegetables once used to satisfy hunger have become rare and elegant delicacies. Moreover, digging wild vegetables can also be accompanied by outing parties, which is a good thing for multiple purposes!

In my childhood memory, wild vegetables are a helpless supplement to fill my stomach in difficult times. Of course, I didn't catch up very much, but I did eat jiaozi with wild vegetables and drink noodles with wild vegetables. At that time, there was no oil and water in my stomach, and there were few dishes to eat. I feel that wild vegetables are not delicious at all, and my throat is so astringent that it is difficult to swallow, so that I frowned when I saw the rice mixed with wild vegetables.

Looking at our bitter hatred, the elders always talked about the tragic scene of three years of natural disasters, saying that it would be good to have wild vegetables to eat at that time, that is, the bark was peeled and eaten, and many places starved to death. Based on these, I don't have a good impression of wild vegetables. I haven't eaten them since my life was good. I refused to eat even if I ordered it in a restaurant a few years ago.

The first time I ate wild vegetables was in a Shanghai restaurant, and my friend ordered the famous shepherd's purse wonton. That wonton is thin and thick, and tastes like jiaozi. I think I'm like the expression of Zhao eating steamed corn bread in the sketch, haha! It turns out that wild vegetables can be so delicious! Later, of course, I had a soft spot for wild vegetables. Like many people, I always order a plate of wild vegetables dipped in sauce when I go to a restaurant, and sometimes I even go as far as Wan Li just to have a bite of local wild vegetables or wild vegetables jiaozi. When spring comes, I will also go to the nearby fields to dig wild vegetables and get to know shepherd's purse, wild garlic, Quma cuisine, old women and so on. Although I can't say some, I know I can eat them. It's just that there are more and more people digging wild vegetables in the past two years, and it's hard to find them nearby, so I have less time to dig.

There is a kind of wild vegetable growing on the beach of saline-alkali land, commonly known as salted vegetable (sound, I don't know which two words), and its scientific name should be Suaeda salsa. Pick it when it's tender and blanch it with water. It can be cold and stuffed. It's very delicious. Collect more boiled water, knead it into a ball, and take it with you after freezing. It can be preserved for a long time. I seldom see salted vegetables here in Qinhuangdao, probably because there are few saline-alkali beaches.

Jingtang Port is rich in pickles along the coast, and May and June are the best picking seasons. Every year, my sister-in-law picks a lot and brings it to us after freezing. When you want to eat, pick it up and melt it together. It's delicious and convenient. I went there specially last year and picked out two bags by myself. Although I cut my newly worn stockings, it is difficult to wash off the green on my hands for several days, but my own dishes taste different, and the joy of harvesting between heaven and earth is hard-won.

I saw the pictures sent by our dormitory property the other day. This guy not only likes to dig wild vegetables, but also shows off her shepherd's purse wonton and cold bitter vegetables. He also tried his best to incite things, such as "coming back to wash and perm with hot water." That green one is really pleasing to the eye I packed a pot in a mess, and the thin skin showed a green filling, which made people appetite. " ; During the May Day holiday, our family went fishing in the Heilonggang River. I found a large piece of bitter vegetables in the field and didn't care about fishing. I dug two bags of bitter vegetables and returned them to my neighbors. I cooked small fish and mixed bitter vegetables for dinner, which was delicious and refreshing "; She also said: "Summer is coming, I want to dig some purslane, dry it and make stuffing in winter."

Provoked me and my fourth son to compete for comments. One said, "dig more purslane, and I'll treat you to steamed buns in winter!" " "One said," Don't forget to save it for me, I want to eat it! ""This guy shines when he gives some sunshine, and continues to show off: "My steamed stuffed bun is delicious, with purslane, leek, Chinese cabbage and smoked pork as stuffing. Shh, it's a secret. I won't tell most people. " Well, isn't it obvious that we are hooked by greedy bugs? Let me discuss it with Lao Si and see which day the group will eat her!

Although I am a foodie, I still have a strong sense of urgency. Think of the people on the park lawn carrying bags everywhere. Even dug up a kind of grass flower that looks like wild vegetables in our community, which led to the property writing a notice. I'm worried that so many people dig wild vegetables, and the wild vegetables are dug up at the beginning of frying, and there will be no seeds in the future. Will there be wild vegetables to dig?

Therefore, I have always wanted to remind people to be merciful. Wild vegetables can be dug, but they must not be dug indiscriminately, or they will become extinct after years of digging. But I saw a news the other day, only to know that shepherd's purse, Quma dish and so on have all been planted into pieces now. It seems that I worry too much.