Wild Vegetables, also known as "forest vegetables," are popular in the domestic and international markets due to their lack of pollution and rich nutrition. Therefore, it is promising to develop export wild products. First, the collection of several major export standard 1, fern. Select a head dish that is more than 20 cm wide. The green stalks and the purple stems were individually put on the basket, and the same length of the dish was put together, and a small 6 cm thick bar was cut. The old part of the hard stem was cut with a knife. Collected every year from April to June. 2, Osmunda. When the petiole was unearthed more than 18 cm, a tender dish with no "slap" was collected. When the petiole roll hook is half-stretched, it begins to age, ie it stops collecting. After finishing the picking, the coarse and thin vegetables were separated and the aging stems were cut off. Collected every year from April to June. 3, stab buds. When the shoot grows more than 6 cm, choose a shoot with a length of 6-9 cm. Store green buds and purple buds separately. Then go to the bud bud, pier roots, tied into a 6 cm thick little handle (not long enough for 6 cm). Do not take male buds (the buds are purple, elongated, with hard thorns, inedible). 4, wild yellow flowers. When the buds are formed but not yet open, they are selected for more than 10 cm in length and are tender, yellow or orange-yellow, and their buds are complete, clean, unbroken and uncontaminated. The collection time is 6-8 months of annual bloom. Buds and fresh flowers cannot be eaten fresh. Because they contain colchicine, they are poisonous and must be eaten after being dried or pickled. In addition, there are small bamboo shoots, scented peony, E. quinquefolium, turfgrass, Chinese angelica, wild lily, purslane, cucumber, wild Suzi and other wild vegetables can be collected and processed. Second, the storage of wild vegetables 1, killing storage. Some wild vegetables, such as bracken, Osmunda, etc., are not treated in time after harvesting, and the fresh vegetables will soon age and harden. Therefore, they must be boiled with boiling water in a timely manner (that is, fixation, do not use a wok to prevent the product Black.) This will not only remove astringency, but also inhibit the activity of wild cells, prevent deterioration due to vigorous breathing. Then into a plastic bag, add 5% salt water, drain the net, tie the bag tightly, place it in a cool place, and take it out for processing or eating at any time. 2, pickled storage. In order to preserve the flavor and quality of wild vegetables, pickling storage method can be used. For short-term storage, as long as the wild vegetables are washed, add 2 to 5% concentration of salt water (20 to 25 grams of salt per kilogram of vegetables). Use fresh water for desalination when eating. For storage for more than 6 months, two pickling methods should be used. For the first pickling, the amount of salt used was 20-30% of the amount of potherb mustard and immersed for 10 days; the second time the amount of salt was used as 10-15% of the amount of potherb mustard and was saturated with saturated salt water (water salt ratio 100:37). Cylinder stamped with a full cylinder, pickle 10-15 days. Desalt treatment when eating or processing. China Agricultural Network Editor
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