What is Beichuan fern? Authentic Sichuan Beichuan specialty: Beichuan fern
Content summary:Do you want to know what Beichuan fern is? This article is a detailed introduction to the local specialty of Beichuan, Sichuan Province - Beichuan Fern. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beichuan Fern. The full text takes about 5 minutes to read, mainly including the basic introduction of Beichuan Fern and its nutritional value? The production method and tasting method of Beichuan fern
Basic introduction of Beichuan fern
Beichuan fern, on par with Osmunda, is also known as the "mountain treasure". It is rich in crude fiber and various vitamins, and its nutritional content is several times higher than that of home grown vegetables. It is a good health food for bodybuilding, with various effects such as enhancing gastrointestinal motility, calming the mind, lowering blood pressure, relieving fever, and fighting cancer. Belonging to wild herbaceous ferns, it grows in slopes and shrubs above 800 meters above sea level. Beichuan County has abundant natural resources without any pollution The tender leaves of ferns contain carotenoids, vitamins, proteins, fats, sugars, crude fibers, potassium, calcium, magnesium, ferns, ferns, acetyl ferns, choline, and sterols. In addition, it also contains 18 types of amino acids. Modern research suggests that the fiber in ferns can promote intestinal peristalsis and reduce the absorption of fat by the gastrointestinal tract Marination Raw material selection: Select fresh fern that is thick, insect free, and has a length of over 20 centimeters Cut off the old roots of the fern, and then tie them into bundles with a length of more than 20 centimeters, a diameter of 5-6 centimeters per bundle, and a weight of 250-260 grams Salting: Put the fern into a jar and salt it. First sprinkle a layer of salt about 2 centimeters thick at the bottom of the tank, then arrange a layer of fern and another layer of salt neatly. After filling the tank, it is covered with a 3cm layer of salt, reaching a salt content of 30% of the weight of the fern. Place a clean and odorless wooden board on the top layer, with heavy stones pressed onto it Secondary salting: After 7-10 days of salting, the hidden vegetables can be poured into another tank. The top can be turned down and salted with 15% of the weight of the salted fern, one layer of fern and one layer of salt. Then sprinkle a 2cm thick layer of salt on top and inject filtered salt water with a concentration of 22%. Cover with a wooden board and press heavy stones on it. After 10-15 days, it can be packaged Barrel filling: Rinse the salted fern with 22% saline water once to remove impurities, drain the water, and place it in a bucket lined with two layers of non-toxic plastic bags. Add a layer of sanitary salt on top, fill it with 22% filtered saline water, tie the two layers of plastic bags tightly, exhaust the air, cover the bucket tightly, store it in a cool place or sell it on the market Only a few ferns are edible, including pod ferns, staghorn ferns, and cinnamon ferns. Fengwei fern has feather shaped compound leaves, which taste bitter than pod fern. There is also a type of ostrich fern, which can be picked from 3-5 plants per plant. The root and a small part of the stem of the fern are edible, and the fern with already spread leaves should not be consumed again. Bracken can be eaten cold or hot 1. Bracken can be eaten fresh or dried by sun drying. When making it, boil it in boiling water and then dry it in the sun. Soak in warm water before cooking various delicious dishes 2. Fresh products should also be blanched in boiling water before consumption, and then cooled to remove the surface stickiness and earthy smell 3. Stir fried food is suitable for pairing with eggs and meatMethod of making Beichuan fern
Tasting and eating methods of Beichuan fern