Illustration of the steps for cooking wild vegetables

As people's requirements for health care increase, more and more wild vegetables are on people's tables. There are many kinds of edible wild vegetables in nature, and their edible methods are also different. Today, the editor will introduce to you the steps of cooking some common wild vegetables, hoping that those who like to eat wild vegetables can gain something after reading it.

Illustration of the steps for cooking wild vegetables

1. Vinegar-soaked Houttuynia cordata

Houttuynia cordata, also known as Pleurotus eryngii, is a common mountain vegetable in life. It mostly grows on ridges and swamps and is available in large quantities in autumn. After picking wild Houttuynia cordata, wash it with clean water, add some vinegar and some seasonings for cold dishes, mix well and a dish of Houttuynia cordata soaked in vinegar is ready. It can be eaten after being served on a plate.

2. Stir-fried banana flowers

Banana flowers are one of the common wild vegetables in life. After picking, they must be de-astringent before they can be made into dishes. The best way to prepare them is to blanch the banana flowers in boiling water until they are five-tenths cooked, then remove them from the water, and then put them in a pot, add your favorite seasonings, and stir-fry them until they are cooked.

3. Mint in clear soup

Mint is a wild vegetable with medicinal effects. People often collect fresh young leaves of mint for consumption, and clear soup with mint leaves is the simplest way to consume it. You can put the pot in a boil, add salt and cooking oil, then put the washed fresh mint leaves in the pot. After one minute, you can turn off the heat. At this time, the mint leaves are still green and attractive, with a faint aroma. This soup not only tastes tempting, but also has the effect of clearing away heat and reducing fire.