For housewives, serving tender green wild vegetables on the dinner table can whet the family's appetite. When dining out, many people also like to order a dish of wild vegetables. In the suburbs, it's common to see many middle-aged and elderly people digging for wild vegetables together. So, how should the collected wild vegetables be prepared to achieve a perfect combination of taste and efficacy? Please see the introduction to the preparation methods of several common wild vegetables below.
Fiddlehead Ferns — Fiddlehead Ferns, Wood Ear Mushrooms, and Pork Slices
Ingredients: 15g fiddlehead ferns, 6g wood ear mushrooms, 100g lean pork, and other seasonings.
Method:
1. Soak 15g of fiddlehead ferns in water, then slice them. Soak 6g of wood ear mushrooms in water until they expand;
2. Slice 100g of lean pork, mix with wet starch, and stir-fry in a pan with cooking oil until it changes color. Then add the fiddlehead ferns, wood ear mushrooms, salt, soy sauce, vinegar, sugar, pickled ginger, pickled chili, and other ingredients, and stir-fry evenly until cooked.
Purslane — Sweet and Sour Purslane
Ingredients: 150g purslane, sesame oil, appropriate amount of salt, appropriate amount of brown sugar, etc.
Method:
1. Remove the roots and old leaves from the purslane and wash it clean.
2. Bring a pot of water to a boil and blanch the purslane in the boiling water.
3. Remove the blanched purslane with a strainer, rinse it briefly under running water.
4. Place it on a cutting board and cut into small pieces. Slice the ginger.
5. Heat sesame oil in a pan over medium heat, add the ginger and stir-fry briefly, then add the purslane and stir-fry.
6. Add brown sugar and stir-fry.
7. Sprinkle with a little salt and stir-fry evenly until done.
Shepherd's Purse — Shepherd's Purse and Tofu Soup
Ingredients: 150g shepherd's purse, 150g tofu, 3 shiitake mushrooms, starch water, salt, chicken essence, sesame oil, white pepper powder.
Method:
1. Wash the shepherd's purse and chop it into small pieces. Soak the shiitake mushrooms until they expand, remove the stems, and dice them. Cut the soft tofu into small cubes and soak in salted water for 30 minutes.
2. Add about 500ml of water to a pot, add the tofu, shiitake mushrooms, and a little salt. After it comes to a boil, add a little chicken essence and the shepherd's purse. Once it boils again, sprinkle in white pepper powder and sesame oil, and thicken with starch water.