The Book of Songs states: "Climb the southern mountain, to pick its ferns."It can be seen that the history of consumingfern vegetablesin China is already very long-standing, and they are a particularly delicious delicacy from the mountains.Fern vegetables have a cold nature and a bitter taste, capable of clearing heat and detoxifying; rich in dietary fiber to promote intestinal peristalsis.However, in the 1980s, Japanese scientists confirmed that fern vegetables contain oroxylin, which is a carcinogenic substance.

The preparation method for stir-fried fern vegetables

Fern vegetables are colorful and have a unique taste; they are a very deliciousingredient.Stir-frying is the most effective way to highlight its original flavor.Now, let's see how to prepare stir-fried fern vegetables together.

Ingredients: fresh fern vegetables, carrot,pork, pickled shrimp, green onion,ginger, garlic.Seasonings: salad oil, salt,

pepper powder, yellow wine.

Steps:

1. Rinse the fresh fern vegetables several times with clean water to remove soil and surface hairs.Cut off the black parts at the base of the fern vegetables.

2. Blanch the fern vegetables in boiling water for 2-3 minutes, then soak them in cold water for a longer time; after an hour, most of the bitterness is gone.Some say soaking for two days is necessary, but this isn't really needed.

3. Prepare the ingredients by cutting the fern vegetables into pieces, and slice the carrot and pork, soak the shrimp, and chop the green onion, ginger, and garlic.4. Heat a pan with warm oil, stir-fry the chopped green onions and ginger for 2 minutes.Add the sliced meat and stir-fry for another 2 minutes.

5. Add the pieces of fern vegetables and stir-fry for 2 more minutes on high heat.Sprinkle a few drops of yellow wine to enhance freshness.

6. Stir-fry for several more minutes, season with pepper powder and salt according to taste.Although simple in preparation, this stir-fried fern vegetable dish is fresh, tender, and uniquely flavored.

Thus, we have finished making the stir-fried fern vegetables; although simple, it looks fresh and juicy, tastes crisp and refreshing, a unique side dish.The calorie content of stir-fried fern vegetables

Fern vegetables are green leafy vegetables with very low calories. Some people wonder how many calories are added after cooking with oil?

Let's understand the caloric content of stir-fried fern vegetables together.

Fern vegetables are the tender leaves of the fern plant, which have not yet unfolded. They belong to a type of wild vegetable.The cooked dishes are red and glossy in color, soft and delicate in texture, with a strong clear aroma, and rich in amino acids, various vitamins, trace elements, including fernus, oroxylin, sterols, etc., known as the "king of mountain vegetables," an excellent delicacy from wild plants.

Per 100 grams of fern vegetables contain 39 kilocalories.Stir-frying is one of the most widely used cooking methods; the amount of oil used determines the calorie content, affecting its suitability during a weight loss period. During this time, it's recommended to use clear and light stir-fried dishes with less oil.Stir-fried fern vegetables are very healthy, containing 83 kilocalories per 100 grams, making them suitable for those on a diet.

The oroxylin in fern vegetables has antibacterial properties; it can be used to treat fever that doesn't subside, intestinal wind heat toxicity, eczema, and sores. It has excellent effects of clearing heat and detoxifying, as well as antibacterial and anti-inflammatory actions.Some effective components in fern vegetables dilate blood vessels, reducing blood pressure;the coarse fiber promotes gastrointestinal peristalsis, with a laxative effect.Fern vegetables can clear the intestines of toxins; traditional remedies use them to treat diarrhea, dysentery, and urinary disorders, showing some efficacy.

They also contain rich vitamins and dietary fibers that help expel body fat and assist in weight loss.The nutritional value of stir-fried fern vegetablesFern vegetables are known as the "king of mountain vegetables," indicating their abundant nutrition.What specific nutrients do they contain?

Let's take a look together.Fresh fern leaves contain carotene, vitamins, protein, fat, sugar, coarse fiber, potassium, calcium, magnesium, oroxylin, oroxygin, acetyl-oryxydin, choline, sterol.

In addition, they also contain 18 kinds of amino acids.

Per 100 grams of fern vegetables contain the following nutrients: calories 39.00 kilocalories, protein 1.60 grams, fat 0.40 grams, carbohydrates 9.00 grams, dietary fiber 1.80 grams, vitamin A 183.00 micrograms, carotene 1100.00 micrograms, vitamin C 23.00 milligrams, vitamin E 0.78 milligrams, calcium 17.00 milligrams, phosphorus 50.00 milligrams, magnesium 30.00 milligrams, iron 4.20 milligrams, zinc 0.60 milligrams, copper 2.79 milligrams, manganese 2.31 milligrams, potassium 292.00 milligrams.Modern studies suggest that the fiber in fern vegetables can promote intestinal peristalsis and reduce fat absorption by the intestines.Fern vegetables have a sweet taste with a slight bitterness, a cold nature in traditional Chinese medicine.

They are able to clear heat and detoxify, relieve dampness, and lubricate the intestines.The oroxylin in fern vegetables has some inhibitory effect on bacteria; it can be used for fevers that don't subside, intestinal wind heat toxicity, eczema, and sores. It has excellent effects of clearing heat and detoxifying as well as antibacterial and anti-inflammatory actions.Some effective components in fern vegetables dilate blood vessels, reducing blood pressure;the coarse fiber promotes gastrointestinal peristalsis, with a laxative effect.Fern vegetables can clear the intestines of toxins; traditional remedies use them to treat diarrhea, dysentery, and urinary disorders, showing some efficacy.

They can also be made intopowdered noodlesto replace grains for hunger relief. They have the effects of tonifying the spleen and qi, strengthening the body, enhancing disease resistance.However, oroxylin in fern vegetables is a carcinogen; therefore, they should be consumed in controlled amounts and not excessively.

The benefits of stir-fried fern vegetablesStir-fried fern vegetables use little oil and well preserve the original taste and nutrition of the fern vegetables. They benefit health greatly.

Now let's see what benefits this dish has.

Fern vegetables have a sweet, slightly bitter taste with a cold nature in traditional Chinese medicine.They can clear heat and detoxify, relieve dampness, and lubricate the intestines.

The oroxylin in fern vegetables has some inhibitory effect on bacteria; it can be used for fevers that don't subside, intestinal wind heat toxicity, eczema, and sores. It has excellent effects of clearing heat and detoxifying as well as antibacterial and anti-inflammatory actions.Lowering blood pressure.

Some effective components in fern vegetables dilate blood vessels, reducing blood pressure;

the coarse fiber promotes gastrointestinal peristalsis, with a laxative effect.Fern vegetables can clear the intestines of toxins; traditional remedies use them to treat diarrhea, dysentery, and urinary disorders, showing some efficacy.They can be made into

starch sheetsto replace grains for hunger relief. They have the effects of tonifying the spleen and qi, strengthening the body, enhancing disease resistance.However, they should not be consumed excessively.

How to make stir-fried fern vegetables less bitter

Fern vegetables originally belong to a wild lettuce; although fresh and refreshing, they often come with bitterness.How can we prepare them so that the bitterness is reduced?Fern vegetables have a high nutritional value. Some tips are needed.

After blanching the fern vegetables in boiling water for 2-3 minutes, soak them in cold water for a longer time; try to do this for an hour or more. Then, drain and stir-fry over high heat quickly. As soon as the fern vegetables release some moisture, add seasoning and remove from heat.This way, the stir-fried fern vegetables will be fresh, tender, and free of bitterness.

How can stir-fried ferns be prepared to avoid bitterness?

Fern was originally a wildlettuce,although refreshing, it often comes with the taste of bitterness.So, how should we prepare fern to remove its bitter taste?

Fern is rich in nutrition and has certain antibacterial effects. It can also be used for detoxification and cooling the body, and has a certain blood pressure lowering effect on hypertensive patients. Eating ferns regularly is beneficial; however, fresh ferns have a bitter taste that is hard to swallow. How can we make ferns not bitter?

In fact, the method is very simple. We should cut off the hard stem of the freshly bought fern, wash it thoroughly, and blanch it in boiling water. Afterward, cool it down with cold water; this will remove any astringent taste.Many vegetables need to be blanched to remove bitterness; there are many examples like,dried black fungus，mushroom grass,，mushrooms,，Chinese cabbage,andspinach,which all have a bitter or woody wild taste that needs blanching before cooking to bring out their freshness and sweetness.

Another small trick is to use high heat for stir-frying.After blanching the fresh ferns in cold water for an extended period—preferably more than an hour—remove them, then stir-fry over high heat. Just as the ferns start to release some moisture, add your seasoning and remove from heat immediately.This way, the fern will be fresh and sweet without its previous bitter taste.