Bracken is a perennial herb, about 1 meter high. Rhizome long and transverse, black, dense rusty yellow short hair. Ye Shusheng, with short hairs below the axis of the hypothalamus and midrib, leaf blade triangle, 30-60 cm long and 20-45 cm wide.
Bracken is very widely distributed. Growing on hillside, forest edge, wasteland, ditch, etc., adaptability is very strong. Spring sprouts from rhizomes and becomes curly during young period. High nutritional value, rich in vitamins, helps digestion and greasy functions, is a delicious Shanzhen cuisine.
The dried rhizome of bracken contains 30% of starch, which can be made into fern powder, vermicelli, vermicelli, powdered meal and wine. The tender fern stems and leaves can be processed into various products such as vegetable juice, vegetable puree, dehydrated dried vegetable, soup, and salted vegetables. The salted bracken in Tianquan County, Sichuan Province is also exported to foreign countries.
1. From October to February of the following year, the fern powder was used to excavate the rhizomes of fresh bracken to remove hairs and rough old skin, and to remove the dried stem roots connected to the rhizomes and to wash away the dirt from the soil. Dried. Then it was placed in a crucible and crushed, filled into wooden barrels and rinsed with water, and then filtered in a linen bag. The defragmented fern roots were then crushed and washed with water until no fern pulp flowed out. Then, all the filtrates were filtered once with a sack and placed in a tank to precipitate. Remove the powder surface water, change the water and mix well, repeatedly precipitated 2 or 3 times, so that the powder layer is white and clean, packed with a cloth bag compaction, and then removed and dried, Serve fern powder. The finished product is packed in cloth bags, bottles, cans and plastic bags and put in a dry and ventilated place.
2. Salted bracken
(1) Collect and select tender young bracken that has not yet been opened in the top leafhopper. The longer the length the better, the shortest not less than 20 cm. Separate the long, short, green, and purple rods into small, 8-cm-diameter rods. Then neatly placed in a basket with grass, and then covered with a layer of grass, to prevent the sun.
(2) Salted bracken is best used with pickles to avoid overnight. Before the processing, the bracken must be trimmed at the base.
Salting for the first time: Spread a layer of 2 cm thick bottom salt at the bottom of the container, place the tidy fern neatly in a layer, add a layer of salt until it is full, and add 2 cm thick to the top layer. Capping salt. Cover with a wooden cover and press the stone (the weight ratio of stone weight to vegetable is 1:1.2 to 1.5). Salting time 10 to 15 days. The first use of salt is about 30%.
The second time salting: First, pour the vegetables on the top of the tank under the second container, salt the salt by 15% of the weight of the salted vegetables (the same salting), and finally fill it with filtered salt water at 22 degrees Baume. , Cover with a wooden lid, press on the stone and salt it for more than 10 days.
(3) Barrels can be packed after secondary salting. Before washing, pomelo should be washed with salt water at 22 degrees to remove dirt and impurities. Cut out the aged parts and put the water under control. Fresh, rough, green, and vegetables with a length of 15 cm or more will be placed in the lining. In the barrel of non-toxic plastic bags, put 2 cm thick washing salt (not less than 5 kg) on ​​the upper layer, fill the filtered brine with Baume 22 degrees, tie the bag, and cover the lid firmly.
5. Dried bracken
(1) Collect the salted bracken, but do not tie it.
(2) Add boiled water to the boiled pot (water volume should be enough), add fresh bracken, cover with high heat and boil. After the water is opened, peel off the lid, boil for 3 to 5 minutes, and pour into cold water until room temperature. Remove and air dry again. It requires the same Osmunda.
(3) Drying The drying area can be covered with mats, plastic film or cement floors. The boiled bracken must be rubbed several times during the drying process. Method see Osmunda.
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