Don’t miss the original wild vegetables in early spring. Don’t stir-fry or stew, just steam them and serve them frequently.

Don’t miss the wild vegetables. Don’t stir-fry or stew, it’s easy to serve as soon as it is steamed, clearing heat and removing dampness and reducing colds!

In this season, the grasses in the early spring in the wild have also begun to grow, and Artemisia sphaerocephala is the first wild vegetable that turns green in spring. Artemisia sphaerocephala is not only a wild vegetable, but also a traditional Chinese medicine. It can be said that it is a kind of medicine and food. Artemisia sphaerocephala is a kind of traditional Chinese medicine. Artemisia argyi also has a good effect on coughing, sore throat and so on. When I was young, every spring my mother would take us to dig wormwood on the hillside in the wild, put red dates and boiled water for us to drink, and make dumplings and buns are all very good flavors. Today I will share with you a very simple method. Once it is steamed, it is served on the table. It is fragrant and delicious. Don’t miss it in early spring. It’s a pity if you don’t know how to eat.

Materials used: Artemisia argyi, flour, salt. Dip: garlic, light soy sauce, vinegar, sesame oil, salt.

Practice steps:

The first step: Artemisia sphaerocephala is dug out in the wild. Artemisia sphaerocephala is still very small this season, but it is very tender and has no bitter taste. It is the most suitable for eating. Not only is it steamed and delicious, it is great for making buns and dumplings. When digging for wild vegetables, you must recognize Artemisia sylvestris. Artemisia sphaerocephala is similar to wormwood, but there will be a layer of white fluff on the surface of Artemisia sylvestris, but Artemisia spp. does not.

Step 2: Pick the wormwood that was dug up, rinse and soak for a while, remove it.

Step 3: Put the removed Artemisia annua into a basin directly without controlling the water content, and add a little flour and salt.

Step 4: Grab and mix evenly with your hands, so that each plant of Artemisia annua is covered with flour. Be sure not to add too much flour. If you add too much flour, the steamed wormwood will become hard and not tasty.

Step 5: Put the mixed white wormwood in a cage and steam it on high heat for about 10 minutes.

Step 7: Artemisia sylvestris is cooked thoroughly, and you can put it on the basket to see that the stalks of Artemisia sylvestris steamed in this way are distinct and taste good. Don’t make a mistake in this one step of steaming wild vegetables. It tastes fresh and delicious. The throat is comfortable and does not cough. It is a pity that you do not know how to eat.

Step 8: It tastes better with a bowl of garlic dipping sauce. Garlic juice method: mash garlic into puree, add light soy sauce, vinegar, sesame oil, salt and mix well and serve.

Feng’er words:

1. Artemisia sphaerocephala should be recognized and dig again. Even if Artemisia seed is mixed with wild plants, it does not matter, it is also an edible wild vegetable.

2. When steaming wild vegetables, remember not to put too much flour. Steamed wild vegetables with too much flour are all dough, which is not tasty.

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