Reminder: These three types of wild vegetables come with their own toxins and will be released in large quantities in May. For the sake of health, do not eat them indiscriminately

In May, at the turn of spring and summer, nature brings us many delicious wild vegetables. However, some wild vegetables carry their own toxins, and improper consumption can lead to poisoning

In May, at the turn of spring and summer, nature brings us many delicious wild vegetables. However, some wild vegetables carry their own toxins, and improper consumption can lead to poisoning. Therefore, I remind everyone to eat as little as possible! And, be careful when enjoying these wild vegetables. Only by mastering the correct cooking methods can they remove the inherent "toxins" in their bodies, making them safer to eat! Next, let's take a look at which types of wild vegetables they are!

1 Grey cabbage

Grey cabbage is fresh, tender, smooth, and nutritious, making it a very popular wild vegetable. However, it is a plant that contains photosensitive substances, and if someone is allergic to this substance, consuming gray cabbage may cause an allergic reaction. The photosensitive substances contained in gray cabbage will be absorbed by the human body and undergo a series of changes to produce allergic reactions, such as skin itching, redness, and swelling. Therefore, when eating gray cabbage, it is important to clean it thoroughly and blanch it before consumption. And avoid prolonged exposure to sunlight to reduce the risk of allergies. In addition, gray cabbage contains high potassium elements, so it is not suitable to be consumed together with high potassium foods, such as beans, spinach, etc.

Recommended Recipe: Cold Mixed Grey Cabbage

Ingredients: 50g Longkou vermicelli, 2 eggs, gray cabbage, spicy millet, scallions, ginger, salt, edible oil.

1. Put Longkou vermicelli into a bowl, add an appropriate amount of hot water to soak and soften. Set aside, wash the leaves of gray cabbage, blanch and cool, squeeze out the water, cut the scallions and ginger into small pieces for later use, and cut the millet into spicy sections.

2. Put the eggs into a bowl, add a small amount of salt, stir evenly, add oil and heat in the pot, pour in the egg liquid, fry the eggs into Egg cakes, turn off the fire, cool and cut into strips.

3. Put the cabbage, eggs, millet chili and longkou vermicelli into a bowl, add chopped scallions and ginger, salt, soy sauce, and sesame oil, stir well, put them into a plate, and serve immediately.

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3 Chinese toon

The reason why Chinese toon causes poisoning is that it contains nitrite. Nitrite is a common chemical substance that is easily reduced to nitrite during food processing. If the human body ingests too much nitrite, it will combine with hemoglobin in the blood to form methemoglobin, reducing the blood's ability to transport oxygen, leading to tissue hypoxia and toxic symptoms such as nausea, vomiting, dizziness, etc.

Toona sinensis is a vegetable with high nutritional value, rich in various nutrients such as dietary fiber, vitamin C, calcium, iron, zinc, etc. It has the effects of promoting appetite, astringency, and astringency. However, if consumed improperly, such as excessive consumption or improper cooking, it can easily lead to high nitrite content and cause poisoning symptoms.

Therefore, when consuming Chinese toons, it is important to choose fresh, pollution-free Chinese toons and thoroughly cook them to avoid consuming dishes with excessive nitrite. To avoid poisoning from eating Chinese toons, it is recommended to blanch them with boiling water for 1 minute before cooking, as this can effectively remove toxins from Chinese toons. In addition, Chinese toon contains high levels of purines, so it is not recommended to eat too much. When eating Chinese toon, it is best to choose the parts with fresh and tender colors.

Recommended Recipe: Chinese Toon Mixed with Tofu

Ingredients: 100g fresh Chinese toon, 300g tender tofu, scallions, ginger, garlic, soy sauce, vinegar, salt, edible oil.

1. Wash the Chinese toon, control the water, and cut it into small pieces. Set aside. Cut the tender tofu into chunks, blanch it in boiling water, remove and drain. Cut the scallions, ginger, and garlic into small pieces. Set aside.

2. Prepare a bowl, add an appropriate amount of soy sauce, vinegar, and salt, stir well to make a seasoning. Take a large bowl, put the chopped Chinese toon and tofu pieces into the bowl, add the seasoning, and gently mix well.

3. Heat up the wok and cool the oil. Add chopped scallions, ginger, and garlic and stir fry until fragrant. Pour the fried scallions, ginger, and garlic into the well mixed Chinese toon tofu bowl and gently mix again. The taste can be adjusted according to personal taste. You can add an appropriate amount of chili oil or pepper powder according to your preference to enhance the taste.

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