Source: Beijing Daily
In the spring of March, the grass grows and the warblers fly, and there is a thriving scene. In the fields, on the slopes of trees, by the river and stream, wild vegetables are bushes and clusters, young and green, making people want to move.
"Try the spring plate of artemisia shoots, and the taste of the world is qinghuan." The Big Fish and Big Meat eat greasy in the New Year, and at this time, a handful of wild vegetables, the breath of spring, suddenly awakens the taste buds. A plate of wild vegetables, a feast on the tip of the tongue!
"The snow in the city has just disappeared, and there are few people in the deep alleys of Jiaomen. Willow can hear the yellow oriole language, which is the first sound of spring. "The first to appear is the cabbage. It is best in the harsh winter and early spring, and is in the best condition in February and March.
Edible cabbage has a history of thousands of years in china. In the Erya, it is recorded: "It is also good to take its leaves as a soup and soup." "It's delicious to say that pickled or souped cabbage is delicious. Su Dongpo, a great writer, once cooked porridge with cabbage, radish and japonica rice, without any seasoning, and called himself "Dongpo soup". Lu You likes to eat cabbage and like cold mix, "small salt and taste, slightly add ginger and gui to help the spirit".
The cabbage can be soup, soup, mixed and stir-fried. Mixing with lean meat and cabbage, making spring rolls and dumplings, the taste is excellent. Spring rolls are fragrant, dumplings are fresh, I like it.
When I was a child, the days were hard, and when the family suddenly came to the family in the spring, there was no hospitality, and my mother would go to the river beach to pick a basket of cabbage, take a piece of cured bacon from the jar for the New Year, chop it into a pot of oil, and mix it with chopped cabbage to mix the dumplings. A steaming bowl of dumplings is held in your hand, full of happiness. The mellowness of the bacon and the freshness of the cabbage are nostalgia that lingers on the tip of the tongue.
"Three or two branches of peach blossoms outside the bamboo, spring river plumbing duck prophet." Artemisia annua is full of short reed buds, which is when the puffer fish wants to go up. "Artemisia annua, also known as artemisia reeds, is another delicacy in spring. Its young stems and leaves can be cold or stir-fried, while the rhizomes can be pickled.
Sautéed reeds can be served with dried and bacon, or stir-fried individually. Stir-fry is the simplest, remove the leaves and leave the stems of the reed, cut into inches, soak in water, remove the astringency, drain, put the oil pot, stir-fry on high heat, stir-fry a few times to get out of the pot. A plate of emerald-colored reeds was served, oily and slippery, fragrant and tender, and a few sticks were clipped while hot, sent to the mouth, and chewed crisp and raw, as if you could hear the sound of the spring tide surging and the glacier cracking.
The method of stir-frying dried reed is also simple, the dried incense is sliced, the reed is pinched, and when stir-fried, in addition to oil and salt, almost no seasoning is added, and what you want is the natural fragrance of the mixture of reed and dried incense. Wang Zengqi wrote in the commentary of the novel "Notes on the Great Nao": Artemisia annua is a wild grass born at the water's edge, as thick as a pen tube, with knots, narrow and long leaves, born two inches high, called "Artemisia annua", stir-fried with meat and extremely fragrant. The meat is bacon, bacon fried artemisia, mixed with the oiliness of bacon, But Wang Lao only said that it was fragrant, afraid that when Mr. ate this dish, he specially picked artemisia to eat it.
When I was young, I fed pigs, and when I picked pig dishes, I liked to pick a wild vegetable called "Spotted Dove Nest", a shovel, a nest. Later, I ate at a restaurant with a plate of spring vegetables, which were turquoise in color and refreshing in the mouth. Take a closer look, and your jaw dropped - it was actually the "spotted dove nest" that was picked up for pigs to eat when I was a child! Looking up the information, I learned that this wild vegetable like clover is scientifically called alfalfa. "Alfalfa comes to the western region, and Pu Tao also follows", alfalfa is an exotic species, but China has long been eaten, Su Shi once chanted "Last year, the alfalfa plate was raised, and the night poured Fujian wine was red as Dan", and his brother Su Rui also "planted the heavens with the chrysanthemum, and added the alfalfa plate in the morning".
Alfalfa, divided into alfalfa and alfalfa two kinds. Alfalfa is mainly used as animal feed and is known as the "king of pasture". Southern alfalfa grows in the south and is mainly used to make dishes. There is a famous dish in Shanghai, "raw sautéed grass head", which is to remove the stem of alfalfa and fry it with alfalfa leaves, which is particularly tender. Alfalfa can also be made into stuffed dumplings, and there is a custom in Xinjiang to pick alfalfa tender tips in the spring and make dumplings to taste fresh.
Spring is the time of spring, when wild vegetables are eaten. Wild leeks, cress, reed buds, horsehead orchids, toon... A variety of wild vegetables make the table alive and fragrant, and let the taste buds surge in the spring tide!
"Whose wild vegetables are fragrant"? In March, let's follow the fragrance of wild vegetables and look for spring together...