Bashang fern 【 Hebei Chengde specialty 】

What is Bashang fern? Authentic specialty of Chengde, Hebei: Bashang fern

Summary:Do you want to know what Bashang fern is? This article is a detailed introduction to the special product ofin Chengde, Hebei Province - Bashang fern. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Bashang fern. The full text takes about 5 minutes to read, mainly including the basic introduction of Bashang fern and its nutritional value? What are the product characteristics of Bashang fern? How did the history of Bashang fern come about? The production method of Bashang fern and the tasting and eating method of Bashang fern

Basic Introduction of Bashang Fern

Fern is a pure natural and healthy food.

Also known as longevity vegetables. It is a wild plant, known as the "king of mountain vegetables", produced in the deep mountains. The Bashang region is one of the production areas of ferns in China, which not only sells well domestically but also receives high praise from foreign guests

What is the nutritional value of Bashang fern

1. Pteridian has a certain inhibitory effect on bacteria and can be used for diseases such as persistent fever, intestinal wind and heat toxicity, eczema, and ulcers. It has good effects of clearing heat, detoxifying, sterilizing, and clearing inflammation

2. Lower the air pressure. Some effective ingredients of fern can dilate blood vessels and lower blood pressure; Coarse fibers can promote gastrointestinal peristalsis and have the effect of promoting bowel movements

3. Bracken can clear the intestines and detoxify. Bracken is commonly used in folk medicine to treat diarrhea, dysentery, and urinary incontinence, and has a certain effect<4. Pteridium aquilinum can be made into flour skin and flour as a substitute for food to satisfy hunger. It can nourish the spleen and qi, strengthen the body, and enhance disease resistance

What are the product characteristics of Bashang fern

The young fern seedlings are small and pointed, curled and held inward, resembling cat claws and green in color. After maturity, they stretch out. The petiole is yellow brown and can be up to one to two feet long; The rhizomes grow underground with a layer of black brown fuzz on the outside, containing a large amount of high-quality starch, which can be used to extract fern powder

How did the history of Bashang fern come about

Mountain fern is a perennial herb of the water dragon bone. The underground rhizomes are black brown in color, long and horizontally extending, with a diameter of 0.6-0.8 centimeters and a length of over 10 centimeters, with the longest reaching up to 30 centimeters. The leaves grow from the underground stem and are three lobed compound leaves, with a total length of over 100 centimeters and a slightly triangular shape. The first lobes are opposite, the second lobes are oblong lanceolate, feather shaped, and the small lobes are linear and elongated, hairless or only hairy on the dorsal midrib, with fine veins branching feather like. The leaf edge curls inward. When the petiole is tender, there are fine hairs. After the grass texture changes, the stem becomes smooth and the hairs disappear. At the beginning of summer, the leaves contain reproductive organs, namely the ascus group, which is reddish brown in color

Method for making Bashang fern

1. Crispy fern roll: "100 grams of fresh fern, 25 grams each of chicken jerky and shrimp, 30 grams of fresh mushrooms, 200 grams of breadcrumbs, 4 eggs, 20 grams each of chopped green onions and ginger.

Wash and cut the fern into small pieces, chop the chicken and shrimp into small pieces, wash and chop the fresh mushrooms into small pieces;

Put the above ingredients into a bowl, add salt, monosodium glutamate, chopped green onions, ginger, Sichuan pepper oil, and sesame oil to mix into filling; knock the eggs into the bowl, add wet starch and mix well, spread them evenly by hand into 12 small round skins. Remaining eggs for later use;

Cut the egg skin in half from the middle, roll the filling into a roll, dip it in flour, then dip it in the remaining egg batter, and finally dip it in the batter for later use;

Put oil in the pot, heat it to 50% hot, fry the roll until golden brown, remove and drain the oil, and serve on a plate.

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Tasting and eating methods of Bashang fern

The tender leaves and stems are a delicious wild vegetable with a unique flavor. They are stir fried, boiled in soup, stir fried, and salted, making them light and delicious.