As the saying goes: When spring comes, wild vegetables rival ginseng! Yunnan is extremely rich in wild animal and plant resources, and a variety of wild vegetables grow there, which have become delicacies on many people’s tables. In Yunnan, you can eat fresh wild vegetables all year round, especially in spring, when various wild vegetables sprout. Tu Cui! These healthy and delicious ecological game are simply good news for foodies from all walks of life. If you can go to the mountains to pick them yourself, it will be endless fun.
The editor has already searched for a "Yunnan wild vegetable map" for everyone. You can click on the map to search for wild vegetables, or go to the fields and mountains, or drive to surrounding towns to look for wild vegetables and bring "game" back. Home.
Pu'er
There are many types of game in Pu'er. Wild fruits, wild flowers and wild vegetables are the most common home-cooked dishes on the tables of Simao people. There are also many ways to make them. Pu'er people not only regard wild vegetables as The delicacies on the table are also eaten as "medicine". Many wild vegetables have the effect of "medicine and food", so game is now their favorite table delicacy!
1 Nostofice
Nostalgia grows on rocks in streams. Only when there is no polluted water source and environment can the growth of Nostalgia grow. It is from December every year to April of the next year. The season for picking hair vegetables. Generally, it is most delicious when eaten cold, but it can also be fried after being dried. It tastes very good!
2 Bitter cold vegetables
Scientific name: Solanum nigrum. It is cool and relieves summer heat. It has many vegetable branches and is a shrub of the nightshade family. It is often used as a Dai delicacy.
You can eat the tender stems, tender stems and young leaves. Stir-fried, boiled and cold are the main ways to eat it. Stir-fried include vegetarian stir-fry and meat stir-fry; boiled include vegetarian stir-fry, bitter vegetable egg soup, etc. Wash the young fresh leaves, mix well with eggs, add appropriate amount of salt and MSG, fry in oil pan to make egg-fried bitter cold dish, which tastes fragrant, crispy and delicious; it can also be stir-fried with tomatoes in the pan to make other dishes Red and green, bitter and sweet, fresh and delicious, with a unique flavor.
Note: Although nightshade is delicious, you cannot eat too much and it must be cooked thoroughly, otherwise it may cause poisoning! ! !
Solanum nigrum fruit is a fleshy berry. When ripe, the skin turns purple. The flesh is sweet and sour, and is rich in nutrients. It can be eaten directly as a fruit.
3 Horseshoe heel
A large perennial terrestrial fern. The rhizome is enlarged, fleshy and spherical. The leaves are large, papery, with one to three pinnate leaves, thick and long petioles, and a pair of large and hard horseshoe-shaped stipules at the base; the pinnae are alternate, oblong, the pinnae are dark brown, and the veins are mostly divided fork.
It can be served cold or made into soup. It tastes very delicious!
4 Water coriander
Water coriander is used as a health food among the people in Jingdong. It is fragrant and delicious, with a unique flavor, and is also commonly used as a food spice.
It can be boiled in soup or stir-fried, either vegetarian or meat-based. It can also be made into salad dishes. There are two ways to eat coriander salad. One is raw, cut the coriander into inch-long pieces, and add condiments directly to eat; the other is cooked, blanch it in boiling water for 1 to 3 minutes, take it out, and add condiments to eat. . The best way to eat it is to add a certain amount of water coriander to a beef or dog soup pot.
5 Revolutionary Vegetables
Revolutionary vegetables, formerly known as wild chrysanthemum, is a wild vegetable that grows all year round and can be seen everywhere in the mountains of Pu'er.
It is mild in nature, sweet and slightly pungent, and contains various nutrients such as protein, carotene and vitamins needed by the human body.
In Pu'er, when it comes to wild chrysanthemum, not many people may know it, but when it comes to revolutionary dishes, almost everyone is familiar with it. Legend has it that during the revolutionary war years, revolutionary veterans used it to satisfy their hunger, hence the name "revolutionary dish".
6 Bacon broad beans and boiled elephant ear leaves
Elephant ear leafy vegetables are also known as "wild loquat", "chicken crop fruit tree", and deciduous trees. It mostly grows around Pu'er villages and in the jungles in hot and humid areas.
How to eat: Pick the tender leaves, wash them, and boil them in boiling water for a while. Pick up the clear water and filter out the water. The main method is to blanch the young leaves of Ficus macrocarpa in boiling water and cook them with broad beans and rice. Stir-fry or stir-fry meat; add bacon and broad beans to make soup.
7 Fried Meat with Bitter Leaf Fruit
In Pu'er, people like to eat Bitter Vine, also known as Bitter Leaf Fruit, Bitter Leaf Fruit or Nanshan Vine. Every year in March and April, the bitter vine enters the flowering period. At this time, pick the tightly wrapped tender buds, wash them and fry them with eggs. When you put them in the pot, the fragrance will be fragrant. When you taste it carefully, the bitterness of the bitter fruit and the fragrance of the egg blend together, creating a unique flavor.
Stir-fry the bitter leaf vegetables with vegetables: remove the stems of the bitter leaf fruits, wash them with water and drain; cut the red pepper into small pieces; flatten the raw garlic cloves and set aside.
Heat oil over high heat, first add small red pepper and raw garlic cloves, fry briefly, add bitter leaf fruits and stir-fry until cooked.
Stir-fried diced meat with bitter-leaf fruit: remove the stalks from bitter-leaf fruit, wash and drain; cut lean meat into dices; flatten raw garlic cloves and set aside. Heat oil over high heat and stir-fry. Add appropriate amount of salt, monosodium glutamate and cooking wine before serving.
8 Galile
Galile (called Galile in Pu’er dialect) has a sweet aftertaste after eating, just like amla. It is a special flavor fruit with health care effects. , as a food seasoning, it is a promising wild fruit vegetable.
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In addition to these, there are also pickled vegetables, Houttuynia cordata, Lifei powder, potato, wild yam, bamboo shoots, etc. Pu'er is simply a paradise for wild vegetables! If you leave people in the mountains, they should be able to survive.
Dehong
Dehong people believe that all wild vegetables that grow in spring are collectively called "spring vegetables", such as toona sinensis, bracken, wild celery, tea leaves, and Houttuynia cordata. , bitter circle circle, etc., can all be included in the ranks of spring vegetables. In spring, when you walk in the market in Dehong, you will be overwhelmed with all kinds of spring vegetables. Buy a bag and go back to make a meal according to the traditional methods of the locals. Enjoy the taste of spring.
1 Cryptosporidium lucidum
It is an annual herbaceous plant that grows in fields, wastelands, grasslands, roadsides and near residences. It is commonly grown throughout China. The seedlings or young stems and leaves are harvested for consumption from April to July every year. Collect the young stems and leaves, blanch them in a pot of boiling water to wash away the bitterness, and can be used cold or stir-fried to make a variety of dishes.
2 Tea-leaf vegetables
A kind of wild vegetable that Dehong people like to eat most in spring. Because it looks like tea, it is called "tea-leaf vegetables". The traditional method is to wash the tea leaves, add sour bamboo shoots and tomatoes and cook them slowly. If cooked together with sand dune fish and croaker, the taste will be better.
3 Crab Flowers
Both crab tips and crab flowers can be used in dishes. The usual method is to boil freshly picked crab flowers in hot water to remove the astringent taste, and then mix them with pure pea flour Serve cold together, or make soup or stir-fry.
4 Fish-eye grass
Fish-eye grass is the whole plant of Asteraceae or Chrysanthemum fish-eye grass. It has cooling, fire-reducing and detoxifying effects. It grows by streams, roadsides and hillsides. It can be used to make egg soup.
5 Pa Gong Cai
Pa Gong Cai grows particularly well in spring. Pick off the tender tips of the tree and pickle them a little, and Pa Gong Cai will have a unique flavor. The sour taste. You can fry the meat when eating. ?