Bitter greens spring tea
Overview
When I was young, I was born in a rural area. My parents worked in the fields. I played in the mountains. The air was good. There were many wild vegetables. My mother had free time and taught me how to recognize wild vegetables. During the spring equinox, wild vegetables all appeared. They have big roots deep in the ground. Wild vegetables are very fresh and tender. They can be eaten raw and can be made into tea. They are a bit bitter and are very delicious when made into tea.
Tags
Ingredients
Steps
-
Wash and drain the wild bitter greens and separate the roots and leaves.
-
Stir-frying, kneading and cooking in a large iron pot is a skill that requires understanding the heat and not being impatient. It requires patience to not let your mind wander every time you make tea.
-
After 1 hour and 50 minutes, a small portion of the tea is ready and needs to be taken out first, basically in small pieces.
-
Collect bit by bit until all the bitter vegetable tea is ready.
