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Wild vegetable processing method
1. Treat with lime water or vegetation gray water For some wild plants with more bitterness or slightly more bitterness, you can use lime water or grass and wood gray water to heat and boil. After boiling several times, change the water to dip or put it into running water to rinse. Generally, it can be compared. Effectively removes toxins or bitterness, and the plant tissue can be softened after alkaline water treatment to improve the taste of wild vegetables. However, this treatment method has a large loss of nutrients, and after alkali treatment, not only the vitamin is lost. Protein and sugar may also be lost as part of the solution. In some places, the people use soaked sour water, which is also conducive to the removal of alkaloids. 2. For dried vegetables where no peculiar smell, bitter or easy to lose water of wild vegetables, such as Bidens nobilis, white sandalwood leaves, gray ashes, etc., under the picking of the stems, leaves, can be directly dried into ten dishes or shades of thousands of vegetables. Drying methods include drying in the sun and baking in two kinds. To preserve the vitamins in plants, such as carotene and riboflavin, it is best to use a fire-baking method. After the wild vegetables are dried, they can be ground into powder and sieved. Some sourdough or dried vegetables are soaked before eating. 3. pickled many wild vegetables can also be made of pickled vegetables spare, upside down Ling Ling vegetables into the pickle jar in the role of a fly-fly. For some non-toxic and odorless wild vegetables, salting can be used after drying; some of the wild vegetables that require special treatment can be processed and then salted. The practice is the same as that of ordinary vegetables.
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