When I was a child, I read and shook my head: "Three or two branches of peach blossoms outside the bamboo, spring river plumbing duck prophet." Artemisia annua full of short buds..."
At that time, I didn't know much, but today I suddenly had a clever move: Mother, is Su Shi a Nanjing person who traveled through the past?
In Nanjing, if there is any kind of food that can be compared to duck, can get a large bowl of white rice, can be a dish as a table dish, can be hungry, can be plated, can be hospitality can represent Nanjing...
That's reed, and the cliff is reed.
Artemisia reeds, also known as Artemisia annua, is a veritable Specialty of Nanjing. At the turn of winter and spring, in the Baguazhou greenhouse, the reed grows to a half-human height, and the dense leaves of artemisia perfectly cover the tender stems.
It's time to eat reeds again.
Artemisia reed mainly eats stalks, which is unique to the water village and crisp.
The old gluttonous Wang Zengqi said that "when eating, it is like sitting by the river and smelling the smell of the newly rising spring water", and the corners of his eyes are wet.
The corners of the mouth are also moist.
In the early morning of the vegetable market, fireworks have been steaming. Reed is the hottest sought-after item.
The early-rising old lady was busy selecting the best reeds, and the stall owners on the side of the stall were sharply choosing the leaves, soft stems and old roots of the reeds, and the value of the reeds was raised from 8 to 20.
Artemisia reeds are divided into wild and greenhouse versions. The rhizomes of wild reeds are slightly blood-red, rugged in appearance, and the price is also more expensive.
There is such a scene in the "History of Ru Lin": eating at a small inn in Nanjing, "a dish of pork head meat, a dish of dried fried tofu with reed artemisia, a bowl of soup, a large bowl of rice".
Dried fried tofu with reed, also known as dried fried asparagus. Among them, it can be divided into stir-fried dried incense, stinky dry and so on. It is the first choice for eating reeds.
Because of poverty, in order to show the details, I bought two pounds of whole reeds that I had not chosen.
Cut into pieces with a knife, the reed loses its soul and must be selected by hand. I even suspect that the truncated stems of artemisia reeds are just to facilitate human cutting and eating.
Downstairs Su Guo bought dried seeds, a large bowl as long as a piece of seven
After washing the reeds, start making the sauce.
A perfect dish of dried reeds only requires two spoonfuls of light soy sauce. Of course, you can also use soy sauce, mix with water and add a rub of salt to make it more suitable for cooking.
Heat the pan under the oil, reed and dried seeds at the same time. The oil and water burst out with a loud bang. Stir-fried vigorously, the tender green reeds sway with the spatula, and the dried tofu becomes the best CP.
Stir-fry over high heat for one minute. Under the licking of the flames, the firm reed gradually shrank.
At this time, the prepared sauce is poured in, and when it comes into contact with the hot oil, it makes waves again, and the fragrance enters the nose. Continue stir-frying so that the sauce is fully wrapped around each slice of reed.
After another minute, the reed is dyed brown and a classic dried asparagus is fried. Serve a full plate, and you don't need more luxury to eat two bowls of rice.
If you are light-mouthed, you can not release raw soy sauce. Just a pinch of salt, it's delicious stir-fried reeds.
It is better to make a plate of reed fried rice with various dishes than to make a plate of reed fried rice.
In order not to let the roots of the silk stick between the teeth, only a kitchen knife can be used to cut the reed into half an inch long and short, and there is no longer a vigorous vitality.
The soul of fried rice never belongs to the ingredients, but to the overnight rice and spices.
You can use sausages, you can use bacon, you can use bacon.
One spoonful of oil, two eggs, three or two rice, is a simple and universal egg fried rice.
In order to make the most of the bacon aroma, I decided to scramble the eggs first. Stir-fry and remove and set aside.
Add the chopped bacon and chives, sauté the meat until fragrant, then add the reeds and continue simmering.
The fragrance of Jiangnan Water Town bursts out, rises, and then dissipates in the range hood.
Overnight rice tends to stick into small balls, flattening and stir-frying. But for a simple fried rice, the harder you use, the greater you get.
Soy sauce and salt, the most common spices can bring about the most incredible changes.
If you are heavy,you can also choose a spoonful of watercress sauce.
The meat oil is soaked in rice, and the brakes are beautiful.
Take a bite, you feel it, fresh reeds and heavy fried rice hit it off, meet and hate late.
Food is not only a need to survive, but more often, it is also an understanding and perception of the season.
Through thousands of years of civilization inheritance, Nanjing people use the oldest customs to express their high respect for nature.
- Digging wild vegetables.
Artemisia reed does not belong to the "seven heads and one brain" in wild vegetables. However, it is still listed as the "Wild Eight Immortals" alongside several of them, becoming a must-have in Bagua Continent and even Jinling.
As a "seven-headed and one-brain" and "wild eight immortals", it is often used to make dumplings and spring rolls. This time I chopped the reed into small pieces and kneaded them together with the minced meat.
Prepare to make reed dumplings.
Sprinkle with a little soy sauce and salt, and finally stir with an egg to make the dumpling filling.
Wrap them the way your mother wrapped the dumplings.
After the water is boiled, put it in the pot, pour cold water after boiling, and repeat it two or three times.
The skin is thin and the juice is firmly locked. Take a bite, there is a small pleasure of bursting pulp.
At this time, the reed filling tastes similar to the celery filling, but it is more tender and fresh, and it is sweet and fragrant.
There is not much difference between spring roll filling and dumpling filling.
Frying, the most extravagant way of cooking over the years, makes it easier for eaters to eat and satisfy, but also consumes more oil.
In fried objects, flour has an extremely strong position.
To reinforce the presence of reeds, I added many half-inch-long reed segments to the filling.
Note that when rolling spring rolls, be careful about the size, position, and length of the filling on each skin.
Otherwise, what comes out is not a spring roll, but an oil terminal.
To save fuel, I decided to fry over low heat.
Fry without frying it thoroughly. Fry both sides until six or seven ripe, and then fry a second time after cooling.
When both sides are golden, you can relive a Spring Festival holiday.
The crust is crispy and chewy, and the filling is soft and delicious.
Occasionally, I encounter a small bite of reed, which is still tender green, crisp and straight.
With an understanding of food, I tried to unlock new ways to eat reeds.
For example, reed bacon rolls.
Bacon bought by Su Guo downstairs, ten dollars and six pieces
Roll the selected washed reed segments into the bacon and secure it with a toothpick.
The oil of the bacon is slowly secreted, and the bacon rolls into a whole, which is difficult to separate.
Heat a small pan with a little oil and fry over low heat.
Small bubbles begin to churn, and the heated surface of the bacon roll begins to curl. The hot air through the bacon, so that the reed also enjoyed the full enthusiasm, bending down to life.
The process requires multiple flips. The oil of the bacon itself began to decompose, and the reed was stained with flesh, and suddenly the oil was full of oil, adding a taste of vulgar powder.
After cooking, add a handful of black pepper.
Take a bite, the reed is still crisp, but under the aroma of bacon, it has a calmer, and the spicy black pepper gives an explosive taste. Take a sip and fill your mouth with the aftertaste.
After experimentation, the fragrance of reed is extremely infectious, which can improve the taste of the whole dish by several grades.
Stir-fried reed artemisia brings the fragrance to its peak. If you want to add an ingredient, do it.
After all, every Nanjing person has a plate of fried dried reeds in their hearts.