Among the four seasons of the year, summer is the season with the strongest yang energy. Due to the season, people are often prone to symptoms such as hotness and internal heat, and they are not interested in big fish or meat. At this time, you might as well eat more refreshing a

Among the four seasons of the year, summer is the season with the strongest yang energy. Due to the season, people are often prone to symptoms such as hotness and internal heat, and they are not interested in big fish or meat. At this time, you might as well eat more refreshing and delicious wild vegetables.

When I was a child, the old people in the village had this saying: If you eat grass in the summer, you will not call the doctor! So what kind of grasses does 6 grass refer to? How should we eat to be more nutritious? Growing up in rural areas, you can often eat many different wild vegetables. Wild vegetables are not only very delicious, but also have very high nutritional value. Next, I would like to share with you: "If you eat 6 grasses in summer, you don't need to see a doctor." What does 6 grasses refer to? How to make it more delicious?

№: ⒈ Shepherd's purse

Wild vegetables Shepherd's purse is not only nutritious but also very delicious, rich in a variety of amino acids , protein and vitamins. Many people like to eat the fresh taste of shepherd's purse, but they don't know how to cook it. In fact, there are many ways to eat shepherd's purse. It can be eaten cold, cooked, or made into dumplings.

╃ Ingredients list ╄Shepherd's purse, sweet potato, flour, pork belly, scallions, ginger

1. Prepare a red sweet potato, clean it and peel off the skin, then cut the sweet potato into thick slices and then into thick strips.

2. Finally, cut into small pieces, about 200 grams after cutting. Put cold water into a steamer, bring to a boil over high heat, and steam for 15 minutes after the water boils.

3. Prepare a pound of shepherd's purse that you just dug up from the mountain. Clean the yellow leaves and old leaves on the shepherd's purse, then add a spoonful of salt and water and soak it for 5 minutes.

4. Change the water and wash the shepherd's purse twice repeatedly to remove the sand and soil on the shepherd's purse, then drain the water and set aside.

5. Boil water in a pot and add a spoonful of salt. After the water boils, put the shepherd's purse into the pot and blanch it for about 20 seconds. Control the water and remove it.

6. Prepare a basin of ice water, put the blanched shepherd's purse into the ice water, quickly cool down the shepherd's purse, and then squeeze out the water from the shepherd's purse with your hands.

7. Place the processed shepherd's purse on the chopping board. Cut the shepherd's purse into pieces with a knife. After cutting, put it into a large basin for later use.

8. Put the steamed sweet potatoes into a large bowl, use a fork to crush the sweet potatoes into a fine sweet potato puree , then add 150 ml of water and mix thoroughly.

9. After the temperature of the sweet potatoes drops to warm, add 4 grams of yeast , stir thoroughly again, and then add 400 grams of ordinary flour in small amounts.

10. Knead and knead until the dough is large, then knead it into a smooth dough, cover it with plastic wrap and let it rest until doubled in size.

11. Prepare a piece of pork belly that is 30% fat and 70% lean. First cut the pork belly into thick slices, then cut it into small pieces, and finally cut it into minced meat and put it into a large bowl.

12. Cut two green onions into minced green onions, and cut a piece of ginger into minced ginger. Put the minced ginger and green onions into the meat filling, and then add two spoons of cooking wine to remove the smell.

13. For seasoning, add one spoonful of salt, one spoonful of light soy sauce, half a spoonful of dark soy sauce, and one spoonful of cooking oil. Use chopsticks to stir thoroughly in one direction.

14. Add 80 ml of aniseed water cooked in advance, boil a handful of peppercorns and two star anise for two minutes and let cool. After adding the aniseed water, continue to stir thoroughly.

15. Finally, add the chopped shepherd's purse into the meat filling and mix thoroughly. The shepherd's purse and meat filling will be ready. Set it aside for later use.

16. After the sweet potato dough has risen, take it out, knead it to deflate the dough, then roll it into long strips, pull it into evenly sized dough pieces, and then roll each dough piece into a round shape.

17. Flatten the dough and roll it into a bun wrapper that is thick in the middle and thin on the edges. Wrap it with the prepared shepherd's purse filling, place it evenly in the steamer, and let it rise for 10 minutes.

18. After waking up, turn on high heat and boil the water. After the water boils, turn to medium heat and steam for 15 minutes. After steaming, turn off the heat and simmer for 5 minutes.

19. Take it out, let it cool slightly, put it on a plate, and you can start enjoying it. It is really nutritious and delicious.

№: ⒉ Amaranth

There is a kind of wild vegetable in the rural fields - Wild amaranth. We call it wild corn vegetable, and some old people call it "diarrhea" vegetable. Wild amaranth is rich in protein, fat, sugar and many other substances. It is rich in vitamins and minerals and is also known as "longevity vegetable".

╃ Ingredients list ╄Amaranth, garlic, flour, eggs, shallots, dried chilies

1. Prepare a large handful of amaranth just picked from the field. First pick off the leaves of the amaranth and throw away the thick stems.

2. Wash the picked amaranth with running water several times. After cleaning, put it into a drain basket to drain and set aside.

3, Add three cloves of washed garlic to the garlic mortar , and pound the garlic into garlic paste. Personally, I think the garlic paste made with a garlic mortar is more delicious.

4. For seasoning, add one spoonful of salt, one spoonful of chicken essence, one spoonful of balsamic vinegar, one spoonful of chili oil, one spoonful of sesame oil, and a little boiled boiled and mix well and set aside.

5. Put the drained amaranth into a basin, add a spoonful of cooking oil and stir evenly so that all the amaranth can be evenly coated with a layer of cooking oil to lock in moisture.

6. Add ordinary flour in small amounts and many times, and shake it constantly to spread it, so that every piece of amaranth is coated in flour, until all the amaranth turns white.

7. Boil water in a pot. After the water boils, put the amaranth into the steamer. Do not spread it too thickly. Cover and steam over high heat for 5 minutes.

8. After steaming, pour it directly into a basin and shake it out to cool down quickly. The steamed vegetables will not stick at all and are suitable for all steamed vegetables.

9. Put half of the amaranth into a basin, add the sauce prepared in advance, stir well, and the cold and steamed amaranth is ready. It is very delicious.

10. Prepare a small bowl and beat three eggs into it. Add a little salt to increase the base flavor. Stir thoroughly and set aside.

11. Cut a handful of shallots into chopped green onions, and cut a few dried chili peppers into chili pepper segments. After cutting them all, put the chopped green onions and pepper segments into a bowl and set aside.

12. Heat the oil in a pan. When the oil is hot, pour the egg liquid into the pan, fry the eggs into large pieces, then add the chopped green onion and pepper segments into the pan and stir-fry until fragrant.

13. Put the steamed amaranth into the pot, add a little salt and a spoonful of chicken essence, stir-fry quickly and evenly, and stir-fry the ingredients until the flavors are infused.

14. Two ways of eating steamed vegetables are ready. Each one is very delicious. Let’s try it quickly.

№: ⒊Dandelion

Dandelion is a common wild vegetable, also known as Mother-in-law , Huanghuadiding . Dandelion is a very good wild vegetable with both medicinal and food uses. It is best to dig the dandelions a little tender, so that the dish will not be too bitter.

╃ Ingredients list ╄Dandelions, garlic, eggs

1. Prepare a pound of fresh dandelions. First remove the yellow leaves and cut off the roots. After processing, put them in a pot.

2. There is a lot of sediment on the dandelion. Wash it several times with clean water until the water becomes clear. Drain the water and set aside.

3. Boil water in a pot, add a spoonful of salt and a little cooking oil and bring the water to a boil over high heat. After the water boils, put the cleaned dandelions into the pot and blanch them for about 1 minute.

4. Prepare a basin of cold water. Take the blanched dandelions out of the water and put them into cold water to cool them quickly. You can also change the water again to cool down the dandelions.

5. First put the dandelions into a colander to drain the water, then squeeze out the water from the dandelions with your hands. After squeezing all the water, place it on the chopping board for later use.

6. Cut the dandelions into small pieces with a knife, then chop them slightly. After mincing, put the dandelions into a basin and set aside.

7. Flatten a handful of garlic and chop it into minced garlic. Beat three eggs in a small bowl, add a little salt to increase the base flavor, and beat them thoroughly for later use.

8. Heat the oil in a pan. When the oil is hot, add the minced garlic into the pan and stir-fry until fragrant. Add the chopped dandelion into the pan and stir-fry quickly to release the water vapor.

Among the four seasons of the year, summer is the season with the strongest yang energy. Due to the season, people are often prone to symptoms such as hotness and internal heat, and they are not interested in big fish or meat. At this time, you might as well eat more refreshing and delicious wild vegetables.

When I was a child, the old people in the village had this saying: If you eat grass in the summer, you will not call the doctor! So what kind of grasses does 6 grass refer to? How should we eat to be more nutritious? Growing up in rural areas, you can often eat many different wild vegetables. Wild vegetables are not only very delicious, but also have very high nutritional value. Next, I would like to share with you: "If you eat 6 grasses in summer, you don't need to see a doctor." What does 6 grasses refer to? How to make it more delicious?

№: ⒈ Shepherd's purse

Wild vegetables Shepherd's purse is not only nutritious but also very delicious, rich in a variety of amino acids , protein and vitamins. Many people like to eat the fresh taste of shepherd's purse, but they don't know how to cook it. In fact, there are many ways to eat shepherd's purse. It can be eaten cold, cooked, or made into dumplings.

╃ Ingredients list ╄Shepherd's purse, sweet potato, flour, pork belly, scallions, ginger

1. Prepare a red sweet potato, clean it and peel off the skin, then cut the sweet potato into thick slices and then into thick strips.

2. Finally, cut into small pieces, about 200 grams after cutting. Put cold water into a steamer, bring to a boil over high heat, and steam for 15 minutes after the water boils.

3. Prepare a pound of shepherd's purse that you just dug up from the mountain. Clean the yellow leaves and old leaves on the shepherd's purse, then add a spoonful of salt and water and soak it for 5 minutes.

4. Change the water and wash the shepherd's purse twice repeatedly to remove the sand and soil on the shepherd's purse, then drain the water and set aside.

5. Boil water in a pot and add a spoonful of salt. After the water boils, put the shepherd's purse into the pot and blanch it for about 20 seconds. Control the water and remove it.

6. Prepare a basin of ice water, put the blanched shepherd's purse into the ice water, quickly cool down the shepherd's purse, and then squeeze out the water from the shepherd's purse with your hands.

7. Place the processed shepherd's purse on the chopping board. Cut the shepherd's purse into pieces with a knife. After cutting, put it into a large basin for later use.

8. Put the steamed sweet potatoes into a large bowl, use a fork to crush the sweet potatoes into a fine sweet potato puree , then add 150 ml of water and mix thoroughly.

9. After the temperature of the sweet potatoes drops to warm, add 4 grams of yeast , stir thoroughly again, and then add 400 grams of ordinary flour in small amounts.

10. Knead and knead until the dough is large, then knead it into a smooth dough, cover it with plastic wrap and let it rest until doubled in size.

11. Prepare a piece of pork belly that is 30% fat and 70% lean. First cut the pork belly into thick slices, then cut it into small pieces, and finally cut it into minced meat and put it into a large bowl.

12. Cut two green onions into minced green onions, and cut a piece of ginger into minced ginger. Put the minced ginger and green onions into the meat filling, and then add two spoons of cooking wine to remove the smell.

13. For seasoning, add one spoonful of salt, one spoonful of light soy sauce, half a spoonful of dark soy sauce, and one spoonful of cooking oil. Use chopsticks to stir thoroughly in one direction.

14. Add 80 ml of aniseed water cooked in advance, boil a handful of peppercorns and two star anise for two minutes and let cool. After adding the aniseed water, continue to stir thoroughly.

15. Finally, add the chopped shepherd's purse into the meat filling and mix thoroughly. The shepherd's purse and meat filling will be ready. Set it aside for later use.

16. After the sweet potato dough has risen, take it out, knead it to deflate the dough, then roll it into long strips, pull it into evenly sized dough pieces, and then roll each dough piece into a round shape.

17. Flatten the dough and roll it into a bun wrapper that is thick in the middle and thin on the edges. Wrap it with the prepared shepherd's purse filling, place it evenly in the steamer, and let it rise for 10 minutes.

18. After waking up, turn on high heat and boil the water. After the water boils, turn to medium heat and steam for 15 minutes. After steaming, turn off the heat and simmer for 5 minutes.

19. Take it out, let it cool slightly, put it on a plate, and you can start enjoying it. It is really nutritious and delicious.

№: ⒉ Amaranth

There is a kind of wild vegetable in the rural fields - Wild amaranth. We call it wild corn vegetable, and some old people call it "diarrhea" vegetable. Wild amaranth is rich in protein, fat, sugar and many other substances. It is rich in vitamins and minerals and is also known as "longevity vegetable".

╃ Ingredients list ╄Amaranth, garlic, flour, eggs, shallots, dried chilies

1. Prepare a large handful of amaranth just picked from the field. First pick off the leaves of the amaranth and throw away the thick stems.

2. Wash the picked amaranth with running water several times. After cleaning, put it into a drain basket to drain and set aside.

3, Add three cloves of washed garlic to the garlic mortar , and pound the garlic into garlic paste. Personally, I think the garlic paste made with a garlic mortar is more delicious.

4. For seasoning, add one spoonful of salt, one spoonful of chicken essence, one spoonful of balsamic vinegar, one spoonful of chili oil, one spoonful of sesame oil, and a little boiled boiled and mix well and set aside.

5. Put the drained amaranth into a basin, add a spoonful of cooking oil and stir evenly so that all the amaranth can be evenly coated with a layer of cooking oil to lock in moisture.

6. Add ordinary flour in small amounts and many times, and shake it constantly to spread it, so that every piece of amaranth is coated in flour, until all the amaranth turns white.

7. Boil water in a pot. After the water boils, put the amaranth into the steamer. Do not spread it too thickly. Cover and steam over high heat for 5 minutes.

8. After steaming, pour it directly into a basin and shake it out to cool down quickly. The steamed vegetables will not stick at all and are suitable for all steamed vegetables.

9. Put half of the amaranth into a basin, add the sauce prepared in advance, stir well, and the cold and steamed amaranth is ready. It is very delicious.

10. Prepare a small bowl and beat three eggs into it. Add a little salt to increase the base flavor. Stir thoroughly and set aside.

11. Cut a handful of shallots into chopped green onions, and cut a few dried chili peppers into chili pepper segments. After cutting them all, put the chopped green onions and pepper segments into a bowl and set aside.

12. Heat the oil in a pan. When the oil is hot, pour the egg liquid into the pan, fry the eggs into large pieces, then add the chopped green onion and pepper segments into the pan and stir-fry until fragrant.

13. Put the steamed amaranth into the pot, add a little salt and a spoonful of chicken essence, stir-fry quickly and evenly, and stir-fry the ingredients until the flavors are infused.

14. Two ways of eating steamed vegetables are ready. Each one is very delicious. Let’s try it quickly.

№: ⒊Dandelion

Dandelion is a common wild vegetable, also known as Mother-in-law , Huanghuadiding . Dandelion is a very good wild vegetable with both medicinal and food uses. It is best to dig the dandelions a little tender, so that the dish will not be too bitter.

╃ Ingredients list ╄Dandelions, garlic, eggs

1. Prepare a pound of fresh dandelions. First remove the yellow leaves and cut off the roots. After processing, put them in a pot.

2. There is a lot of sediment on the dandelion. Wash it several times with clean water until the water becomes clear. Drain the water and set aside.

3. Boil water in a pot, add a spoonful of salt and a little cooking oil and bring the water to a boil over high heat. After the water boils, put the cleaned dandelions into the pot and blanch them for about 1 minute.

4. Prepare a basin of cold water. Take the blanched dandelions out of the water and put them into cold water to cool them quickly. You can also change the water again to cool down the dandelions.

5. First put the dandelions into a colander to drain the water, then squeeze out the water from the dandelions with your hands. After squeezing all the water, place it on the chopping board for later use.

6. Cut the dandelions into small pieces with a knife, then chop them slightly. After mincing, put the dandelions into a basin and set aside.

7. Flatten a handful of garlic and chop it into minced garlic. Beat three eggs in a small bowl, add a little salt to increase the base flavor, and beat them thoroughly for later use.

8. Heat the oil in a pan. When the oil is hot, add the minced garlic into the pan and stir-fry until fragrant. Add the chopped dandelion into the pan and stir-fry quickly to release the water vapor.

9. Then pour the beaten egg liquid evenly on the dandelions so that the egg liquid can wrap the dandelions well. Turn on high heat to let the eggs set.

10, then stir-fry quickly to allow the egg liquid to solidify quickly and quickly merge with the dandelion, and continue to stir-fry until the eggs are completely set.

11. Add a spoonful of chicken essence for seasoning, stir-fry quickly and evenly, then take it out of the pan, put it on a plate, and start eating.

№: ⒋ Purslane

Wild vegetable Purslane is pollution-free, nutritious, fresh and delicious, and is one of the best ingredients. Purslane is a relatively common wild vegetable, which is often seen by children in rural areas. The medicinal value of purslane is also relatively high.

╃ List of ingredients╄Purslane, tomatoes, fungus , eggs, dried chili peppers, ginger, green onions

1. Prepare a large handful of purslane just picked from the field. First pick off the old stems of the purslane. After picking, put it in a basin for later use.

2. Add a spoonful of salt, a little white vinegar, and an appropriate amount of water to the purslane, stir evenly, and soak the purslane for 5 minutes.

3. Change the water a few more times, wash the purslane several times, wash off the dust on the purslane, and wash until the water becomes clear.

4. Place the drained purslane on the chopping board, cut the purslane into small pieces with a knife, then put it into a large basin for later use.

5. Break 4 eggs into the purslane, season with a spoonful of salt, a spoonful of chicken essence, a spoonful of five-spice powder, half a spoonful of pepper, then add a small handful of dried shrimps, mix thoroughly and set aside.

6. Prepare a tomato that is slightly soft when pinched. This kind of tomato is easy to get sandy. Wash the tomatoes, cut them into dices and put them in a bowl for later use.

7. Prepare a small handful of fungus and put it into a bowl, add a spoonful of sugar and an appropriate amount of warm water, mix well, put it aside and quickly soak the fungus.

8. Cut two dried chili peppers into chili segments, cut a piece of ginger into shredded ginger, and cut a handful of green onions into chopped green onions. After cutting, put it into a bowl and set aside.

9. Wash the soaked fungus several times with water. After cleaning, tear it into small pieces by hand and put it in a bowl for later use.

10. Heat oil in a pan. When the oil is hot, pour the purslane egg liquid into the pan and level it. Fry one side until golden brown. Fry the other side. Fry until both sides are golden brown. Set aside.

11. Place the fried purslane egg cake on the chopping board. Use a knife to cut the egg cake into evenly sized diamond-shaped pieces. After cutting, place it on a plate and set aside.

12. Heat oil in another pan. When the oil is hot, add tomatoes to the pan and stir-fry until soft. Add onion, ginger and dried chili segments into the pan and stir-fry until fragrant.

13. Add a large bowl of water, bring the water to a boil over high heat, then put the purslane egg cake into the pot, put the fungus into the pot, and boil again.

14. To season, add a spoonful of salt, half a spoonful of pepper, and a little rice vinegar, stir evenly, cover and simmer for about 2 minutes.

15. Sprinkle a handful of wolfberries that have been soaked in advance, and drizzle a little sesame oil before serving. Turn off the heat and serve. Plate and enjoy.

№: ⒌ broom seedlings

broom seedlings are annual herbaceous plants , also known as kochia seedlings , broomweed , peacock pine , etc. They look like "green grass balls" from a distance, and the annual flowering period is 6~ In September, it is yellow-green, and the fruit period is from August to October. The stems and leaves of broom seedlings are rich in protein, amino acids, sugars and various mineral elements. People can pick the young stems and eat them.

╃ Ingredients list╄Broom seedlings, carrots , cornmeal, flour, garlic, red pepper

1. Prepare a handful of broom seedlings you encounter on the roadside, take the broom seedlings home, remove the old stems, leaving only the tender ones. Put the leaves into the pot.

2. Add a spoonful of baking soda to the broom seedlings, mix it with an appropriate amount of water, and wash the broom seedlings repeatedly for about three minutes.

3. Then clean the broom seedlings twice with flowing water to remove impurities on the surface, clean and drain the water and set aside.

4. Prepare another carrot, clean it, peel off the skin, cut the carrot into shreds, and put it together with the broom seedlings after cutting.

5. First add a spoonful of cooking oil to the broom seedlings, stir thoroughly to lock in the moisture, then add an egg and a spoonful of edible salt, and stir evenly again.

6. Add another two tablespoons of cornmeal and stir evenly again with chopsticks so that all ingredients are evenly coated in cornmeal.

7. Next, add ordinary flour in small amounts and multiple times until all the broom sprouts and carrot shreds are coated in flour and become white.

8. Boil water in a pot. After the water boils, spread the prepared broom sprouts evenly on the steamer. Try to spread them as thinly and evenly as possible so that they are heated evenly. Cover and steam over high heat for 5 minutes.

9. At this time, prepare a handful of garlic, flatten it and chop it into minced garlic. Cut half a red pepper into shreds and then into cubes. After cutting, put it into a bowl with the minced garlic and set aside.

10. Add a spoonful of white sesame seeds to a small bowl, pour in hot oil to stir up the aroma, season with a spoonful of salt, half a spoonful of chicken essence, a spoonful of light soy sauce, a half spoonful of balsamic vinegar, and a spoonful of sesame oil and mix well.

11. After the broom seedlings are steamed, put them into a basin, shake them quickly and let them cool, then pour the prepared sauce into the steamed vegetables, quickly stir evenly, put them on a plate and enjoy.

№: 6 Huihuicai

Huihuicai is no stranger to people who have lived in rural areas for a long time. It is also called " gray stripe ". It is very common in daily life, especially it likes to grow on roadsides, woods, cornfields and other places in rural areas.

╃ Ingredients list ╄Huihui vegetables, vermicelli, garlic, red pepper

1. Prepare a handful of gray vegetables just picked from the mountain. When picking, only the young leaves on them are needed, and the old stems are thrown away.

2. Put the picked gray vegetables into a basin, add a spoonful of salt and an appropriate amount of water, mix well, and gently wash the gray vegetables twice.

3. Rinse the washed gray vegetables twice with running water to wash away the impurities in the gray vegetables, and then drain the water and set aside.

4. Boil water in a pot, add a spoonful of salt and a little cooking oil and bring to a boil over high heat. After the water boils, put the gray vegetables into the pot and blanch them for about 30 seconds.

5. Prepare a large bowl of cold boiled vegetables in advance. Put the blanched gray vegetables into the cold boiled water and cool them quickly. This can well maintain the taste of the gray vegetables.

6. Start by squeezing out the water from the gray vegetables, then put them on the chopping board and cut them into long sections with a knife. After cutting, put them into a large bowl and set aside.

7. Boil water in another pot. After the water boils, add a handful of vermicelli. Cook the vermicelli. Then put it in a boiling medium to cool down to keep the vermicelli chewy.

8. Flatten a handful of garlic and cut it into minced garlic. Wash half a red pepper, remove the seeds, and cut the red pepper into dices. After cutting, put it into a small bowl, and add a spoonful of white sesame seeds and set aside.

9. Heat oil in a pot, add a handful of Sichuan peppercorns and fry over low heat until fragrant. Remove the peppercorns and pour the hot oil into the minced garlic to bring out the fragrance of the minced garlic.

10. For seasoning, add a spoonful of salt, a spoonful of oyster sauce, a little steamed fish soy sauce, a spoonful of chicken essence, a spoonful of sesame oil, a spoonful of light soy sauce, and a spoonful of balsamic vinegar and mix thoroughly.

11. Put the chopped gray vegetables and drained vermicelli into a large bowl. Pour the prepared sauce into the bowl and mix thoroughly.

12. Stir the ingredients for about 3 minutes to incorporate the flavors, then put them into a plate and you can start enjoying the food.

4. Prepare another carrot, clean it, peel off the skin, cut the carrot into shreds, and put it together with the broom seedlings after cutting.

5. First add a spoonful of cooking oil to the broom seedlings, stir thoroughly to lock in the moisture, then add an egg and a spoonful of edible salt, and stir evenly again.

6. Add another two tablespoons of cornmeal and stir evenly again with chopsticks so that all ingredients are evenly coated in cornmeal.

7. Next, add ordinary flour in small amounts and multiple times until all the broom sprouts and carrot shreds are coated in flour and become white.

8. Boil water in a pot. After the water boils, spread the prepared broom sprouts evenly on the steamer. Try to spread them as thinly and evenly as possible so that they are heated evenly. Cover and steam over high heat for 5 minutes.

9. At this time, prepare a handful of garlic, flatten it and chop it into minced garlic. Cut half a red pepper into shreds and then into cubes. After cutting, put it into a bowl with the minced garlic and set aside.

10. Add a spoonful of white sesame seeds to a small bowl, pour in hot oil to stir up the aroma, season with a spoonful of salt, half a spoonful of chicken essence, a spoonful of light soy sauce, a half spoonful of balsamic vinegar, and a spoonful of sesame oil and mix well.

11. After the broom seedlings are steamed, put them into a basin, shake them quickly and let them cool, then pour the prepared sauce into the steamed vegetables, quickly stir evenly, put them on a plate and enjoy.

№: 6 Huihuicai

Huihuicai is no stranger to people who have lived in rural areas for a long time. It is also called " gray stripe ". It is very common in daily life, especially it likes to grow on roadsides, woods, cornfields and other places in rural areas.

╃ Ingredients list ╄Huihui vegetables, vermicelli, garlic, red pepper

1. Prepare a handful of gray vegetables just picked from the mountain. When picking, only the young leaves on them are needed, and the old stems are thrown away.

2. Put the picked gray vegetables into a basin, add a spoonful of salt and an appropriate amount of water, mix well, and gently wash the gray vegetables twice.

3. Rinse the washed gray vegetables twice with running water to wash away the impurities in the gray vegetables, and then drain the water and set aside.

4. Boil water in a pot, add a spoonful of salt and a little cooking oil and bring to a boil over high heat. After the water boils, put the gray vegetables into the pot and blanch them for about 30 seconds.

5. Prepare a large bowl of cold boiled vegetables in advance. Put the blanched gray vegetables into the cold boiled water and cool them quickly. This can well maintain the taste of the gray vegetables.

6. Start by squeezing out the water from the gray vegetables, then put them on the chopping board and cut them into long sections with a knife. After cutting, put them into a large bowl and set aside.

7. Boil water in another pot. After the water boils, add a handful of vermicelli. Cook the vermicelli. Then put it in a boiling medium to cool down to keep the vermicelli chewy.

8. Flatten a handful of garlic and cut it into minced garlic. Wash half a red pepper, remove the seeds, and cut the red pepper into dices. After cutting, put it into a small bowl, and add a spoonful of white sesame seeds and set aside.

9. Heat oil in a pot, add a handful of Sichuan peppercorns and fry over low heat until fragrant. Remove the peppercorns and pour the hot oil into the minced garlic to bring out the fragrance of the minced garlic.

10. For seasoning, add a spoonful of salt, a spoonful of oyster sauce, a little steamed fish soy sauce, a spoonful of chicken essence, a spoonful of sesame oil, a spoonful of light soy sauce, and a spoonful of balsamic vinegar and mix thoroughly.

11. Put the chopped gray vegetables and drained vermicelli into a large bowl. Pour the prepared sauce into the bowl and mix thoroughly.

12. Stir the ingredients for about 3 minutes to incorporate the flavors, then put them into a plate and you can start enjoying the food.