Stir-fried Bitter Vegetable Moss

Introduce bitter vegetable sprouts! In fact, some people call this wild cabbage, but it is not. Our hometown has a special broadcast for this, which is specially used for pickling pickles. If you eat fresh, it will be bitter. Generally, you will remove the outer skin and blanch it with boiling water before eating. I haven't eaten fresh, so I don't know. In the vegetable market here, cabbage sprouts are generally used to pickle pickles. They don't know that bitter cabbage sprouts are more suitable for pickling. They are very fragrant and good for serving. Our house has pickled a little this year, and the neighbors in the back saw our house pickled they also pickled it. The specific method is to collect fresh bitter vegetable stalks home, do not bloom, the flowering is old, then put in coarse salt, knead it with your hands, knead until the vegetable stalks out of water and knead until the color becomes dark green Put the water out, otherwise it’s not delicious, put it in a jar, and pour the marinated water into the jar. After a week or so, you can take it out and eat it, add minced garlic and stir-fry it. You don’t need to eat it. After a few months, when the bitter vegetable sprouts turn black and gray, you can take it out and eat it with roasted meat or roasted chicken. It must be dark-gray to be suitable for roasting meat, otherwise the roasted meat will not taste good when it was too tender, and it will not taste good when it is tender. For roasting pork, put a little salt, a little sugar, and a little dark soy in the pork belly. When it is almost cooked, mince the bitter vegetable sprouts, put in the meat and burn it, and it will be OK after a while. Bitter vegetable sprouts are very oily and can absorb the fat in the meat. Generally, bitter vegetable sprouts are collected in spring, and they grow old when the weather is hot. Also, pickled in spring, you can save it for winter. "