First of all, after the snow melts, the willow buds are yellow. Early leeks and green spring shoots in the Mengchun cliffs. Mid-spring is the sweetness of kohlrabi. Roses bloom and eat rose cakes. The rape blossoms also bloomed, and there was a touch of spring light on the table. The young buds on the peppercorn tree give rise to the buds of the peppercorns – and the flavor of spring is even stronger. When it's time to eat toon noodles, spring is coming to an end.
Twilight is always sad, and there seems to be no thought in the mouth.
You don't have to worry about spring and summer, and with the transformation of ingredients, the taste of the whole year is in your mouth. The ingredient that can best clearly distinguish the seasons is the cabbage at the turn of spring and summer.
Image: From the web
Pu cabbage is on the market and begins in the summer. Its plain and light breath is connected to the rhythm of spring and then to the beat of early summer. This makes the bland turn of spring and summer more delicious expectations.
These two days, my friend sent me pudding to taste. The buds are tender and white, and the taste is light - even fading out of elegance. I asked a few friends in Beijing to taste it, but I couldn't say what it was. Maybe the food has been too abundant in recent years, and the puddle seems to fade out of people's vision: but it is humble but not humble, indifferent but not warm, partial and not eye-catching. Just like the human season at the turn of spring and summer.
Photo: @Da Dong Da Understand
Milk soup pu cai is a famous dish in Shandong cuisine, in the early days of the recipe, milk soup pu cai as the shandong dish milk soup skills can be described as the most important embodiment, and milk soup abalone asparagus is the same name. More than just the same name, the milk soup pu cai is directly in front of the milk soup abalone asparagus, and the milk soup abalone asparagus is really lifting the palanquin.
Shandong cuisine is famous for the preparation of clear soups, thick soups and milk soups in the four major Chinese cuisines, which have been particularly widely used in these decades, while milk soups are on the verge of extinction and the craftsmanship is almost lost - so that some TV shows use fried noodles to increase consistency, which is dumbfounding.
Some dishes made in milk soup are rarely seen, such as stewed dishes: milk soup ham stewed winter shoots, milk soup casserole crucian carp, casserole meat slice sauerkraut powder; grilled (pronounced two sounds) dishes are: such as milk soup grilled double vegetables (Chinese cabbage rape), grilled abalone asparagus, grilled four treasures (abalone sea cucumber fish lip skirt), grilled asparagus two colors (fresh asparagus and canned asparagus).
Pu Cai uses the above two cooking methods of steaking and stewing, namely milk soup grilled pu cai and milk soup stewed pu cai. Pu Cai Qing Ya milk soup is rich, in response to Yuan Ming's words, vegetarian dishes are meat flavored. This is the practice of the past, and now, the concept of consumption has changed, pay attention to health, of course, you can also stew with clear soup, stir-fry with olive oil. Especially when summer arrives, the taste is light.
Pu cai grows in a wide area, and the Daming Lake in Jinan, Shandong Has a special name. There are also Weishan Lake, Jiangsu Huai'an Wanliu Pond, Tianfei Gongyue Lake and Gaoyou Lake. The Leizhou Peninsula also has a large area of growth, just make futons, make fans, do weaving, and have nothing to do with eating. Yangzhou cuisine is full of pu dishes, cooking methods are diverse, mixing, boiling, stir-frying, stuffing, soup, etc. - pu vegetables in late spring and early summer are the most beautiful scenery of Yangzhou cuisine.
When I was young, the ponds by the lake in my hometown were full of cattails. The deepest impression is that in August and September, a piece of grass in the small river by the lake grew a stick, and after folding the stick, the friends chased each other, which is the unique joy of children.
There are many mosquitoes in Beijing in the summer, and adults will pick the sticks, dry them, and use them to smoke mosquitoes. Children lit sticks and ran wildly in the yard, drawing lines of light.
A yard and a few neighbors, people shaking the fan to chat and talk, now think about it, are all city style paintings.
Thinking about pu cai, I went to a friend's farm in the suburbs yesterday. The pond was a large expanse of reeds, and the flowers and leaves that had withered last year swayed with the wind, and the reeds were mixed with a thick bush of cattails, which only grew about a foot above the water.
Dry yellow and tender green, layered, but also good-looking. The stick will not show its head until July, and it is not visible now, but the head is full of erect sticks swaying unevenly with the wind, which also makes people think.
Image: @Heartsbearer
The wisteria flowers on the farm have just bloomed, the purple petals under the vine, looking at the wisteria flowers, remembering Liang Shiqiu's words, the rose blossoms eat rose cakes, the wisteria flowers eat the vine cakes, I really want to pick up this flower, make a few cakes to eat, or hold back, swallow saliva is also relieved.
The lilacs are in full bloom, and the fragrance is rich in the wind. The locust tree flowers have also bloomed, the white locust flowers are white and pure, the purple locust flowers are beautiful, and if such a scenery is picked and eaten, it really makes people feel pity, I am afraid that I can't bear it.
The high locust tree in the roadside wall is a string of locust tree flowers can't stop nodding, like you are saying that summer is really coming, when I was a child, I read a novel, the title of the book is "July Locust Flower Fragrance", and then watch the TV series "May Locust Flower Fragrance", always muttering which is wrong, I think maybe no one is wrong, Beijing is the May locust blossom, the novel does not know which area is written, ten miles of different winds, hundreds of miles of different customs, the festival is even more so.
When I came out, I looked back at the pond again, looked at the tufts of green, and thought like yesterday: spring does not pass, summer has incense.
Text: @Da Dong da understands
Picture: @ Da Dong Da Understand, @ Heart Must Girl
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