First, the edible method of wild vegetables
1. Eat raw (food). It is known that non-toxic or delicious wild vegetables, such as bitter leeks, small root garlic, etc., will pick clean and pickled wild herbs, burn with boiling water, then add seasonings to eat. This is the best way to eat and it can preserve various nutrients in wild vegetables. However, we must pay attention to whether there is pollution of wild vegetables or egg parasites, and we must choose food experience has proven to be non-toxic wild vegetables to prevent infection or lead to poisoning.
2. Directly fry. It is known that non-toxic or no bad taste of wild vegetables, such as spurs, leeks, wild leeks, broom razor clams, vegetables, yarrow grass, etc., the tender stems, leaves, pick clean, chopped and can be fried cooking . From the viewpoint of preserving nutrients, such processors are also ideal.
3. Steamed food. Steamed food is the wild vegetables (such as broom seedlings, white wormwood, water spinach, noodles, etc.) washed, noodles, steamed, coupled with cooked oil, salt, garlic, food; steamed dish will be mixed with the dishes and mix Evenly, make a steamed bun or knead into a steamed bun and steamed the food; the cooking package is to bring wild vegetables such as leeks and purslane. Use boiling water to fry or not fry, wash, chop, refuel, and salt to make up the filling.
4. Cold. Known to be non-toxic and with soft tissue, such as purslane, giant leeks, etc., the wild vegetables are boiled with boiling water or boiled for 35 minutes, then the vegetables are fished out, squeezed out of the juice, and seasoned with cold sauce. This kind of eating can remove some bad bitterness and astringency, and it has little effect on the loss of nutrients.
5. Cook soaked. This is a widely used method among the masses. This method can be used for some wild vegetables that have a bitter taste and may be slightly toxic. For example, the sauce, wontock, loosestrife, cress, leeks, sphagnum, dragon bud grass, etc., take tender stems, leaves washed, boiled in boiling water or salt water for 5-10 minutes, and then remove, Soak in clean water for several hours and change the water from time to time. The soaking time depends on the bitter taste of the wild vegetables. If necessary, it can exceed 24 hours. After picking out the immersed wild vegetables, they can be fried. Or cooperate with the main food with steamed buns, woks, or bean paste with soy bean paste.
The bitterness, tannins and certain toxins such as alkaloids contained in wild plants can be gradually eliminated during heating and immersing. Therefore, for ordinary wild plants, this treatment method is a comparison of toxin elimination. Effective, but on the other hand, it is also necessary to prevent unnecessary excessive digestion in order to avoid the large loss of nutrients (vitamins).
Second, wild vegetable processing methods
1. Treat lime water or vegetation grey water. For some wild plants with a bitter bitterness or a slightly greater toxicity, boiled with lime water or ash gray water, boiled and washed for several times, or rinsed in flowing water, can generally remove toxins or bitterness more effectively, and the plants After the alkaline water treatment, the tissue can be softened to improve the taste of wild vegetables. However, this treatment method has a large loss of nutrients, and after alkali treatment, not only the vitamin is lost. Protein and sugar may also be lost as part of the solution. In some places, the people use soaked sour water, which is also conducive to the removal of alkaloids.
2. For dried vegetables. Any wild vegetable that does not have odor, bitter taste, or is prone to dehydration, such as Bidens lanceolata, white sandalwood leaf, grayish grey leaf, etc., can be directly dried into ten dishes or shaded with thousands of vegetables.
Drying methods include drying in the sun and baking in two kinds. To preserve the vitamins in plants, such as carotene and riboflavin, it is best to use a fire-baking method. After the wild vegetables are dried, they can be ground into powder and sieved. Some sourdough or dried vegetables are soaked before eating.
3. Marinated. Many wild vegetables can also be made into pickles for use as a fly, and the skyward ailing dish can be put into a pickle jar to drive fly. For some non-toxic and odorless wild vegetables, salting can be used after drying; some of the wild vegetables that require special treatment can be processed and then salted. The practice is the same as that of ordinary vegetables.
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