Bracken

Name: Bracken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Bracken; 1000g Shimizu

by Shui Qingqing

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pteridium aquilinum, wild in forests, mountains and pine forests, is a green wild vegetable without any pollution. It is not only rich in vitamins needed by the human body, but also has the effects of clearing the intestines and stomach, relaxing muscles and collaterals. The bracken is blanched in boiling water before being eaten, and then immersed in cold water to remove the peculiar smell, and then it can be eaten. The processed bracken has a fragrant and smooth taste, and is mixed with seasonings, which is cool and refreshing. It is a rare and excellent wine. It can also be fried and processed into dried vegetables.
Rinse the fresh bracken with clean water several times to wash away the floating soil and fluff on the surface. Cut off the blackened end of the bracken. Scalding in boiling water for 2 to 3 minutes, and then soaking in cold water for a longer time, soaking for half a day, one day is better, the astringency is almost gone. The soaked bracken can be sautéed or served cold. This plate of bracken is a processed bracken, let everyone know what bracken is like.

Ingredients

500g Bracken
1000g Shimizu

Bracken

1. Bracken just picked home from the mountain. The bracken picked home must be processed in time, otherwise it will get old.

2. Last year, the petals, the old part at the bottom, were picked.

3. Rinse the fresh bracken with clean water several times to wash away the floating soil and fluff on the surface.

4. Scald in boiling water for 2 to 3 minutes,

5. Cook until the bracken is squeezed with your hands and it feels soft.

6. Soak it in cold water for a longer time, soaking for half a day, one day is better, the astringency is almost gone.

7. The soaked bracken can be sautéed or served cold.

Tips:
The bracken that has been boiled well, soak it in cold water for a longer time, soaking for half a day, one day is better, and the astringency is almost gone.