Super Little Farmer

Speaking of the wild bacteria I had provided last time, as soon as he opened his mouth, he had no intention of stopping and continued to introduce me: "Well, our business has been on fire for a while, and it's still on fire. I was thinking of asking you for more, but then I thought about it and it was too late. I don't think you have much left, so I didn't look for you. Ha, let me tell you, I had a lot of wild herbs at the time. At first, our wild herbs were sold off, but when we ran out of stock, we limited our stock to ten dishes per day. But the more we do that, the more business we have, and now we usually have to book it three days in advance. Oh, our competitors are in a hurry, looking for someone. Hey, how could I say that? "Besides, they're not really out of stock …"    

    

I suddenly felt that the fat man was very funny. Firstly, he was extremely responsible and meticulous. In many cases, he would personally take part; secondly, he would not keep his mouth shut and speak too much. He would not be afraid to divulge some secrets; thirdly, he had good affinity. It was certain that he would lose more than he said, but he would lose more often than he said. He always made people feel close to him when they heard him speak so much. For example, it was me. As soon as I heard him talk about the wild fungus, I knew he was thinking of the same thing as I, and I smiled at him.    

    

Old He praised himself and the hotel for a while before finally waking up from his stupor. Seeing how I was looking at him with a smile, he felt a little embarrassed. He also smiled and said, "Little brother, don't be offended.    

    

After a slight pause, he said to me, "Little brother, it seems that you're the only one who can help us. Last time, you were able to get such a good wild fungus. This time, you are definitely able to get good wild vegetables. Little brother, tell me, so I can have a piece of your mind. "What kind of wild vegetables do you think you can get?"    

    

I thought for a moment, then pointed to the artemisia selengensis he was carrying and said, "Of course there are artemisia selengensis, but its quality is much better than this one. There are also shepherds and dandelions. "Oh, it's already past winter by now. I should still be able to find some winter bamboo shoots …"    

    

"Little brother, are you sure?" I felt like a hungry wolf watching a fat lamb. Because his eyes were sparkling, and his mouth was still dripping with saliva, his entire face was filled with greed.    

    

Of course I'm sure. Because I know these things too well.    

    

Digging wild vegetables, in fact, should be at the time of the revival of all things, the blooming of the spring flowers. There weren't many wild vegetables in winter, and there weren't many people digging up wild vegetables. What wild vegetables are there in winter? The ones I knew best, the ones that roamed our great mountains, were shepherds and artemisia.    

    

Capsella and artemisia artemisia are overwintering wild vegetables, but they still live tenaciously, despite the fact that they are dark green and green from the cold; and they are clever enough to stay in shelter from the wind and the sun, not to mention that they are not too cold at this time; and, of course, our mountain is not the same as we are when we are alone, nor when we are at the foot of the mountain, nor at the foot of the mountain, nor at the top of the mountain, nor at the sea, nor at the temperature, nor are the wild vegetables.    

    

Among these two kinds of wild vegetables, shepherd's purse is even rarer. In winter, some of them even carry small white flowers, flower buds and winter struggle. However, I know that these flowers actually grew up in the spring of October, and even went through the entire winter without being defeated, until the arrival of spring, still to be opened a second time. It seems to me that this is probably the only kind of wild vegetable that can still have flowers in the cold weather.    

    

I once read "Taste Legend," published by Taiwan gourmet Zhou Fenna in the San Lian bookstore, in which she said: "Capsella is a kind of wild vegetable in Jiangnan, with a distinctive fresh flavor. It is a kind of spring cabbage in wild vegetables, usually growing on the bank of a river or under a forest facing the sun. It is evergreen through the years and does not wither through the winter. "Once spring is over, new sprouts will sprout, white flowers will bloom, and the Capsella bursa-grass flower will take down the scrambled eggs. It is also a delicious dish in Jiangnan."    

    

It should be said that Ms. Zhou's observation of the growth of Capsella bursa-catechu is still quite detailed. "Unwieldy through the winter" is a proof, because there are many people in the city who grew up in the countryside. However, they often don't know that Capsella bursa-catechu can survive the winter, nor do they know that wild vegetables can be dug in the winter. However, Lady Zhou thought that the Capsella bursa-like vegetables were unique to Jiangnan, but she had been negligent. Taste Legend describes all the delicacies and celebrities in Jiangnan, and perhaps it is because Lady Zhou didn't spend much time in Jiangbei or has a preference for Jiangnan that she takes it for granted.    

    

In fact, that was not the case. I clearly remember that Lu You had a poem, but it said, "The price of frozen bamboo is a thousand gold." Of course, there was a story behind this, but it was also an indication from another angle that Lu Fang knew of the existence of the "Ice Chestnut". Although the winter shepherd's purse was frozen to an iron blue color, it was still dark green after being scalded with boiling water, and its roots were edible, even better than when the leaves were tender in spring.    

    

"It can be said that Capsella burrito is the highest grade of wild vegetables, and it has been recorded and sung in ancient and modern times." Dongpo Meat is famous, and the "Dongpo Soup" made from Capsella Capsella is also a treat. Last year, before the Spring Festival, my brother and I picked a lot of fresh shepherds with pieces of stone not far from my hometown's front door. I clearly remember that my father caught a pheasant from somewhere and tried to make a fresh soup with the chicken soup at noon. Green shepherds were like jade, and white pheasants were like jade.    

    

Artemisia selengensis is much lower in name than shepherd's bursaries; but in the waning season it is still a rarity in the fields of the hillside, and it grows much. There are poems in the East Slope: "gradually feel the east wind chill, the green artemisia yellow leek test the spring plate." With this in the spring plate of the great scholar and gourmet, and with the incantation of the famous, the reputation of Artemisia selengensis was multiplied, refined, and extraordinary.    

    

Artemisia selengensis, also known as artemisia selengensis, is a biennial herb. In the Ming Dynasty, Yao Ka-chan's book "Herbs of Food", titled "Save the Wilderness", said, "Stems and leaves. Artemisia annua L. Spring and Moon Pick it. Cooking food. " In the Qing Dynasty, Zhou Yan said: "There are two kinds of green wormwood, one yellow, one green..." Neither of them gave a concrete explanation of the artemisia selengensis. Perhaps it was already unclear at the time? In our mountain, we can clearly distinguish these kinds of artemisia selengensis. There are the names of artemisia selengensis, artemisia selengensis, and artemisia selengensis. Artemisia selengensis, also known as Artemisia selengensis, was edible, but not as fresh and tender as Artemisia selengensis; Artemisia selengensis, when it first emerged from the ground, resembled Artemisia selengensis, slightly yellow than Artemisia selengensis, and its stalks were stronger and more wild, but the smell was strong. As for the better quality of the artemisia selengensis, the artemisia selengensis was well-deserved. It was fresh and tender, and its smell was not strong. Everything was just right. It can be said that I have eaten quite a few of these wild vegetables!    

    

Artemisia selengensis eat a lot, use boiling water after, can be cold mix, can be hot stir-fry. Stir-fry more oil, with spring onion, ginger, pepper, dried pepper, when out of the pot appropriate amount of salt, no soy sauce and vinegar, so color fresh taste. Chilled with a "crispy," of course, spring onion, ginger, pepper, dried pepper is also a part of it, different from stir-fried, but also needs soy sauce and vinegar.