A roadside vegetable that can be found everywhere - gray vegetable

Gray vegetables generally grow wild and are not affected by human factors. Therefore, they have high nutritional value and are well-deserved green food.

The main value of gray vegetable

1. The tender stems and leaves of gray vegetable contain protein, fat, and carbohydrates, especially the extremely rich carotene and vitamin C, which help to enhance the body's immune function.

2. Green celery can prevent anemia, promote the growth and development of children, and also has certain health care functions for middle-aged and elderly people with calcium deficiency.

3. The whole plant contains volatile oils, quinoa alkaloids and other unique substances, which can prevent digestive tract parasites and eliminate bad breath.

4. The nature of the herb is sweet and flat, and it has the effects of clearing heat, promoting dampness, lowering blood pressure, relieving pain, killing insects, and stopping diarrhea. Its seedlings can be eaten as vegetables, and its stems and leaves can be fed to livestock.

5. If the gray-green vegetable is used for external washing with wild chrysanthemum decoction, it can effectively treat symptoms such as skin dampness and itching all over the body.

How to eat gray vegetables

Eat cold: Select and wash the gray vegetables, blanch them in boiling water, squeeze them dry, chop them, stir-fry with minced garlic and chili (you can use more oil), pour it on the dish, and season with sesame oil, balsamic vinegar, salt, chicken essence and sugar.

Stir-fry: Soak the dried green onion in clean water for an hour, then wash it with clean water and soak it in salt water for 15 minutes. Then wash, squeeze and cut into sections. Put oil in the pot, add minced garlic and chopped pepper and stir-fry until fragrant. Pour in the sausage and stir-fry for a while, then add the greens and stir-fry until cooked. Add a little fish sauce and sesame oil, stir-fry a few more times and turn off the heat. (If you don’t have fish sauce, you can use soy sauce)

Steamed rolls: squeeze out the water from the blanched greens, chop them into pieces, add salt and sesame oil and mix well. Then roll the dough prepared in advance into sheets, sprinkle with salt and oil, then sprinkle the mixed greens on it, press and roll them up, and steam them for 20 minutes.

To make dumplings: squeeze out the water from the blanched ash greens, chop them into small pieces, add salt and sesame oil, mix well, then mix with the prepared meat sauce. (Baozi is also OK~)

Precautions for growing gray vegetables

1. Glechoma longituba is a photosensitive plant containing porphyrins. Excessive intake or contact with it, and several hours of sun exposure will cause skin redness, swelling, shiny, tingling, itching and other reactions. This disease can usually heal itself.

2. Before eating, the gray vegetable must be soaked and washed several times, and then blanched in boiling water to be safe.

3. In order to avoid the side effects of gray-gray vegetables, try not to eat gray-gray vegetables continuously or in large quantities. After eating, be careful to avoid sunlight, and don't overexposure to the sun.

4. Friends who are prone to allergies should try not to eat gray vegetables.

Babies can try it, but don’t be greedy~