In the spring of March, everything recovers.
It's spring season again,
Spring shoots, cabbage, maran head, toon head...
A variety of seasonal dishes,
There is a queue to awaken the taste buds of everyone's tongue.
Special periods,
Let's feel the spring with our taste buds,
These spring-limited delicacies are not only eye-catching but also delicious.
Cabbage
As the earliest primrose season fresh wild vegetable, the cabbage is fragrant and delicious, with a unique flavor, whether it is stir-fried, stewed soup or made into a trap, it is very delicious.
Not only is it delicious, but in terms of nutrition, it is also very outstanding, and it can be said that it is a "small expert in calcium supplementation". To eat cabbage, you have to be early, and you will be old after flowering.
——Shanghai people must eat food in spring——
Fresh meat ravioli with cabbage
For Shanghainese who love to eat wontons, spring cabbage wontons are even more delicious, full of fresh field aromas.
Stir-fried rice cake with shredded cabbage meat
The most suitable for spring to eat a plate of fried rice cake, the green of the cabbage, the red of the meat shredded meat, the white of the rice cake, the vision alone is very attractive, if you add some winter shoots, but also to tamm!
Tofu soup with cabbage
The smoothness of the tofu, with the fragrance of the cabbage, this CP combination is so delicious that people "can afford it and can't put it down"!
Spring shoots
As the saying goes: after eating spring shoots, you know the taste of spring. Wait for spring thunder, wait for spring rain, spring shoots protrude from the soil to sprout tips.
The spring shoots bought back in the vegetable market are also covered with shells, peeled shells, cleaned, and after the skillful hands of Alam's mother, the spring shoots reveal the white as jade bamboo shoot tips, plump and fat bamboo shoots, and let the population flow.
Spring shoots are sweet and tender, no matter how you do it, it is delicious, soup, stir-fry, oil stew... It becomes a delicacy that falls from the eyebrows.
Pickled tuk tuk fresh
Smart Shanghainese stewed the whole spring into a bowl of pickled tuk tuk!
"Pickled" refers to the marinated ham, with Jinhua ham as the top product; "fresh" is fresh bamboo shoots, fresh pork belly, hind leg meat or pig's trotters, with pork belly or hind leg meat as the best; "Du" is the Meaning of slow simmering in Shanghainese with a low heat.
The taste is salty and fresh, the soup is white and the juice is thick, the meat is crisp and fat, and the bamboo shoots are crisp and tender... The taste of Spring in Shanghainese is perfect with it.
Braised bamboo shoots in oil
Braised bamboo shoots are regulars on the tables of Shanghainese people. The pale yellow spring shoots are dipped in a bright red sauce and turned into a super-rice dish. Obviously, it is a vegetarian dish, but it is more delicious than meat dishes.
Toon
Toon, known as the "vegetable on the tree," is a controversial food that people who like it especially like, and those who don't like it can't accept it at all.
Toon is not only the "noble lady" in vegetables, but also the "Rolls-Royce" in wild vegetables. After all, the time to taste this tender taste is too short.
Tofu mixed with tofu
Tofu mixed with tofu, the taste is refreshing and soft, is a favorite appetizer of many Shanghainese.
Wang Zengqi once wrote in the essay "Tofu": Tofu mixed with tofu is the best product in mixed tofu... One entrance, three springs do not forget.
Scrambled eggs with toon
This dish is the white moonlight in the hearts of many people. Wash the toon and blanch it in boiling water, then blanch the blanched toon into small pieces and beat the egg mixture. Add minced toon and salt and stir well, heat the oil in a frying pan to 70% heat, pour in the toon egg liquid, wait for the egg liquid to solidify slightly, and scramble until the eggs are tender and cooked.
I have to say that toon and eggs are really a perfect match! If you miss this time of toon, you will have to wait another year.
Malan head
Marantou is common in the countryside, either on the roadside or in the mountains. In the past, when it came to spring, someone carried a small basket to dig up the buds of the newborn Maran's head.
Dried maran head
Fragrant dried marantou is a spring dish that Shanghainese people are good at, blanched in boiling water and then cut finely, the fragrance is fascinating, mixed with dried incense and then poured with sesame oil, the taste hits the soul.
Marantou Youth League
Every year at dawn and dawn, aunts and uncles who go to Wangjiasha to buy Malantou Youth League are always in an endless stream. The season's tender maran head and finely chopped dried tofu are blended together to form the freshest flavor of this spring. When there are many people, the team can even line around Nanjing West Road.
Grass
Thanks to artificial cultivation, Shanghainese can now eat grass all year round. But somehow, I always feel that the grass in the spring has a better taste.
Wine vanilla head
Wine vanilla head is a Home-cooked dish of Shanghainese people, tender turquoise young leaves, inspired by white wine or rice wine, the fragrance of herbs is exerted to the maximum, the entrance is melted, the fragrance is fresh and tender taste, so that everyone who encounters it can not refuse.
Grass-headed crumblers
In the suburbs of Shanghai, locals also have the custom of eating grass-headed cakes in the spring. The minced grass head is mixed with rice flour and glutinous rice flour to make a small ball with a diameter of two inches, and then pressed into a round cake with the palm of your hand, and fried in oil until both sides are yellow, crisp on the outside and soft on the inside, and the aroma is fragrant.
Broad beans
Broad beans, the market time is also very short. The eyebrows on the fresh fava beans are tender green, have not yet turned black, and are tender enough to eat together with the shell, at this time it is too much of a loss not to eat.
Broad beans in shallot oil
Peeled fava beans, put oil and salt and stir-fry, until the bean shell cracks, add chives, simply stir-fry, a plate of fresh scallion oil broad beans can be ordered green table dish.
Pickle bean soup
When the broad beans are old, you can peel the beans out and cook the pickles with the pickles, and the people who love the broad beans will eat from tender to old, and never give up.
And so are these
Shanghainese from snacks to big "taste in the house"
To miss them is to miss spring!
Stir-fry bean sprouts
Bean sprouts are the young stems and leaves of peas, tender and fresh in taste. The seedlings are the most tender and juicy when the peas germinate four cotyledons, and eating them in the spring can clear the heat and dispel the fire, and also help to make the skin smooth and soft. Among them, the abundant fiber can prevent constipation and has a intestinal cleansing effect.
When frying, only oil and salt are needed, you need to heat the pot, add more oil, and then drop the bean sprouts off the pot very quickly, and fry a few times to get out of the pot. Just figure it out fresh!
Stir-fried goji berry heads
The head of the goji berry is not the red fruit of the goji berry, but the young stem and leaf of the goji berry tree. In "Dream of the Red Chamber", it is also written that Sister Bao and Tanchun are tired of eating mountain treasures and seafood, and occasionally rise up to eat goji berries to beat the tooth sacrifice. It has the effect of clearing the fever, tonifying the liver and kidneys, blinding the eyes, and reducing lung fire.
The most common method of Shanghainese is to stir-fry, the natural bitterness and slight coolness of goji berries, the fresh green fragrance, the taste of first bitter and then sweet, and the flavor.
Scrambled eggs with leeks
Leeks are of the best quality in spring, so friends who like leeks, don't miss them these days.
Dried cress
Water celery is different from home celery in that it has a wild flavor. The most common way to eat it is to stir-fry with dried incense.
Stir-fried artemisia annua
Artemisia annua is a seasonal ingredient in spring, from the perspective of health, it has the effect of "reassuring qi, nourishing the spleen and stomach, eliminating phlegm and drinking, and benefiting the stomach and intestines".
Lettuce leaf vegetable rice
As the saying goes: Spring lettuce is like gold. Spring lettuce is also on the market! Whether it is stir-fried, or made soup, or cold mix, it is a good choice. As a Shanghainese, even lettuce leaves will not be wasted. Chop the lettuce leaves and make a dish with sausages, that fragrant, eat 2 large bowls will not be too much.
As temperatures pick up,
A variety of river fresh will also enter the fattest season of the year.
The famous spring river fresh is knife fish, anchovy,
But there are fewer and fewer fish,
It is not something that ordinary people can consume.
And the most popular and inexpensive spring river fresh
There are no more snails, river prawns, and river mussels.
Stir-fried snails
Qingming snail, sai fat goose. The Qingming Festival is the best time to eat snails. At this time, the snail has not yet entered the breeding period, the shell will not carry a small snail, the most large meat thick, suitable for eating.
The umami taste of the snails, Mimi's little old wine, don't be special on such a day!
Stir-fried river prawns
River shrimp are tender and smooth, and their best season is in the spring when everything is freshly grown. At this time, the river shrimp is particularly fresh, and the shell is also soft, eliminating the trouble of shell peeling. The mouth "churns" and the tender shrimp smell instantly explodes.
Mussel meat soup
Before the Qingming Dynasty, the river mussels are the cleanest, the flesh is the most fatty, and there is a effect of clearing heat, detoxification, nourishing the yin and the eyes, no wonder the old people often say "drink bowls of river mussel soup in the spring, and do not have prickly heat and no sores in the summer."
Listed so many delicious spring tastes in one breath,
It makes people can't help but spit water and click.
Tell Xiao Nong,
What's your favorite dish?
【Tian Xiaoyu Comprehensive Editor】
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