Introduction to the common species of dried wild vegetables

China is one of the areas with the longest history of utilization of wild vegetables, which is rich in wild vegetable resources, widely distributed and profound in culture. Wild vegetables have the characteristics of unique flavor, natural non-pollution, safety and no agricultural residues, high nutritional value, homology of medicine and food, and so on. Many friends in rural areas will also preserve wild vegetables as dried wild vegetables. Of course, not all wild vegetables can be made into dried wild vegetables. Let's introduce the kinds of dried wild vegetables.

1. Purslane

Purslane is known as "longevity dish", female friends can also often eat purslane, because purslane vitamin E content is very high, can beauty. Sun-dried purslane is a regular on the table, almost all cooking methods are suitable to make purslane, and rich and unique nutritional value and therapeutic efficacy make diners very favored.

2. Amaranth

Amaranth can provide rich nutrients for the human body, which is conducive to strengthening the body and improving the immunity of the body. Amaranth grows faster, and delicate seedlings stick to the ground whenever the spring rain is over, or in front and behind the house, or by the roadside. At this time, pick its tender leaves to eat, delicate fragrance, smooth, moisten the mouth, can be described as the best delicacy in spring. Amaranth can also be sun-dried and fried in autumn and winter. It is very delicious.

3. Dandelion

Dandelion, also known as Huanghua Miao, mother-in-law Ding, Huanghua Di Ding, etc., is the Compositae plant dandelion with root whole grass, mostly born in hillsides, fields, roadsides, beaches and wilderness, wild distribution all over the country. It can be soaked in water to drink after drying, which is good for the body.

4. Grey vegetables

Grey vegetables are rich in protein, a variety of vitamins and trace elements such as potassium, calcium and phosphorus, as well as rare peeling sterones and tannins, which have the effects of anti-cancer, heat-clearing and weight loss, and have obvious inhibitory effect on influenza and Japanese encephalitis virus. The young leaves of sturdy and tender green are collected in spring, blanched with boiling water and fried, or made into dried gray vegetables, roasted meat, fried shredded meat, and can also be pickled to eat. it is one of the main wild vegetable varieties exported in our country.

5. Osmunda

Osmunda is rich in protein, a variety of vitamins, potassium, calcium, phosphorus and other trace elements, but also contains rare peeling sterones, tannins, anti-cancer, heat-clearing, weight loss and other effects, and has obvious inhibitory effect on influenza, Japanese encephalitis and so on. The young leaves of sturdy and tender green are collected in spring and fried after scald with boiling water, or dried Vicki is rubbed, and can also be pickled. It is one of the main wild vegetable varieties exported in China.

The above is the introduction of the types of dried wild vegetables. Of course, there are more than these kinds of dried wild vegetables. We all know that wild vegetables have incomparable nutritional value, medicinal efficacy and health care functions. The nutritional value of dried wild vegetables is the same. The taste is more unique. Do you like to eat dried wild vegetables?

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