【马齿苋菜馍】Purslane Steamed buns

去年夏天我在野外带了一株马齿苋回家栽到后院，收获了好几茬。今年开春后院又长出一大片密密麻麻的马齿苋，摘都摘不完，难怪马齿苋有个别名叫不死草呢！

今天摘一把比较肥美的马齿苋做了这个玉米面和白面两掺的菜馍馍，健康又好吃。多两周可以再做一批冻起来，冬天就有好吃健康的馍馍可以吃啦！

据百度百科记载：

“马齿苋含有丰富的二羟乙胺、苹果酸、葡萄糖、钙、磷、铁以及维生素E、胡萝卜素、维生素B、维生素C等营养物质。马齿苋在营养上有一个突出的特点，它的ω—3脂肪酸含量高于任何植物。ω—3脂肪酸能抑制人体对胆固酸的吸收，降低血液胆固醇浓度，改善血管壁弹性，对防治心血管疾病很有利。”

I brought a bunch of purslane from the woods last year and threw the seeds at my backyard, it grew into few large plants and I harvest a couple of time to make purslane salad, I also sun-dried a batch to be used in winter time.

Little did I know that the purslane will return this year so much more than before... I had harvest it thrice since and the last batch that I brought home I used it to make this Steamed buns, very healthy and a great way to get more nutritions!

According to https://www.ncbi.nlm.nih.gov/

Purslane is best used for human consumption as a green vegetable rich in minerals and omega-3 fatty acids [20]. Omega-3 fatty acid is a precursor of a specific group of hormones. It may offer protection against cardiovascular disease, cancers, and a number of chronic diseases and conditions throughout the human life.

Scrambled Egg in Soy Bean Paste【东北鸡蛋酱】

My son and I like to stroll along a nearby river in spring/summer time to collect edible wild plants, dandelion is one wild plant that we collected the most. I liked them in salad, sun-dried as tea leaves, and to dip into this delicious Scrambled egg in soy bean paste.

春天时我喜欢带着儿子到附近的河边游玩并且挖点野菜吃。蒲公英/婆婆丁是随处可见的野菜，我喜欢挖回来拌凉了吃，晒干泡茶也非常好。

上周末天气很好，带着儿子到河边溜达的时候发现小河边又冒出很多嫩嫩的蒲公英，挖一盆回家蘸鸡蛋酱吃，剩下的鸡蛋酱拌了碗面俊爹也说很好吃，真是一道快手美味的小菜。

Pickled Wild Garlic 【糖醋野蒜】

Wild garlic (Allium vineale, also called wild garlic, onion grass, crow garlic or stag's garlic) is one of the first feral foods available in Spring, when the weather still cold.

These alliums are very easy to spot as it stands out in grounds that are still brown/dry from winter, pull a leaf and sniff at it, if you smell the strong garlicky odor, you just found yourself the close relative to the shop bought garlic.

Years back when I was a novice to foraging edible wild plants, wild garlic was one of the first few that I had the confidence to bring home to our plate, use only tender young leaves as they merge out of soil in early spring to cook , these alliums grow very fast and within days the green will become tough and too fibrous to be eaten.

The bulbs, though can be used for cooking at any stage of the growing. I have used it as a substitute to shallot or garlic in most cooking and find the taste to be very agreeable. It is especially delicious when pickled, taste like Pickled leeks （罐头藠头）that I used to eat as a kid.

每年春天万物苏醒的时候，第一批出土的植物里一定有野蒜（Allium vineale）。野蒜是葱属植物，美国这里的野蒜和中国国内的小根蒜/薤白应该是同一个属科的植物，味道用法也接近。

刚来美国的时候我摘过野蒜回家切碎了煎蛋吃，谁知摘回来的野蒜已经老了，绿叶部分纤维很大，味道虽然不错，却有让人点难以下咽。后来我才知道野蒜的绿叶只有在春初刚出土的时候才能够入菜。

自从我发现了野蒜头的用处比蒜叶大得多，味道也更好后，摘野蒜基本就是奔着蒜头去的了。野蒜头可以在野蒜各个成长阶段摘取食用，收成期更长，而且它完全可以取代大蒜和小葱做菜，真的让我如获至宝。

前几周有一天我不上班，送了孩子上学后我就到附近的公园逛。公园后边是一大片我们这里的自然保护区，里头有非常干净的小溪和许多的野生植物，我几乎每个春天都要去那里挖点野菜吃。

小溪边已经钻出许多郁郁葱葱的野蒜，我不一会儿就挖了一大把，顺手在小溪里洗去泥土，带回家做一罐糖醋野蒜，夏天没什么胃口时拿来下粥一定非常好吃！