Chopped peppers and mixed with mustard greens

Overview

I don’t know what the scientific name of the fireweed is, but people have been calling it that for as long as I can remember. Like Chinese toona sinensis, it is a perennial tree wild vegetable and one of Yunnan's special wild vegetables. Its young shoots can be eaten raw, cold or cooked, and are a delicacy on the dining tables of Pu'er people. In spring, everything revives, and the wild vegetables also sprout green buds. Pick the buds from the trees and blanch them in a pot of boiling water. Add the appropriate amount of seasoning according to your own taste. A plate of green, fragrant wild vegetables full of spring flavor will make people's eyes brighten and appetite will whet their appetite.

Tags

• vegetarian dishes
• home cooking
• chopped pepper
• fireweed
• garlic
• light soy sauce
• msg
• salt

Ingredients

Steps

1. 1 Choose to remove the old stems and leaves of Fusarium vulgaris and use the young branches and leaves for consumption.

   

2. 2 Wash the selected hamaki vegetables in water.

   

3. 3 Put the washed hamaki vegetables into a pot of boiling water and blanch them for one minute.

   

4. 4 Take out the blanched kale and put it in cold water to rinse.

   

5. 5 Take a small bowl and add some chopped pepper and minced garlic.

   

6. 6 Add two spoons of light soy sauce, a small amount of salt and MSG and mix thoroughly.

   

7. 7 After the shower, squeeze out the water from the kale and put it into a plate.

   

8. 8 Pour in the prepared sauce, mix well and serve.