A few drizzles at the turn of spring and summer made the willows of the imperial capital disappear suddenly, strolling through the streets, lukewarm and lukewarm, and the eyes full of red willow green were quite pleasant.
Of course, such a comfortable day does not last for a few days, and the heat is slowly coming.
Fortunately, the fresh melons and fruits, the flowers and hairs that must be eaten in the summer, and the crayfish are also coming to the side with the footsteps of tender spring vegetables, so that the foodies who are about to experience the hot summer have full hope.
Jiangxi Ren's fruit industry zibai, zizhi bamboo shoots, zigua, zibai bamboo shoots, grass shoots, water shoots, bamboo shoots, squash, squash, koji, zi shou, gao bamboo shoots, high melons, porphyra, high rakes, tunnels, green knots, zierle vegetables, foot white shoots
"Crisp" should be the most direct taste adjective in the middle of summer, both north and south, and of course in Jiangnan. Therefore, the eight kinds of water grown delicacies such as cress, lettuce, lotus root, red diamond, mustard fruit, russet white, ci mushroom, and water chestnut (slightly different from place to place) are called "eight immortals (fresh in water)", and listening to this name is permeated with a strand of tenderness.
In fact, this "eight immortals" are mostly the delicacies of summer and autumn, but the white that can grow in two seasons is the "fresh" of the season that can also be eaten at this time, which is a bit dominant.
Zibai's past and present lives
There are many names for zibai, such as zibag, zier,zi er, zi melon, and like zi shou and zi zi, it is quite ancient.
The taste of the first bite is very special, a bit like a bamboo shoot, but a little soft; a bit like a melon, but a little sand, and a bit like a yam, but more refreshing. In short, it is tender and smooth, but also crisp and refreshing.
Oh, yes, Zibai also has a name called "water ginseng", which may be related to this taste and its health care effects of clearing heat and dampness, relieving heat and diuresis.
Food from past lives. We often say "grains and grains", which are rice, millet, millet, wheat and beans, which are our staple food sources. In fact, very early on, there was also a grass plant, the 3500-year-old plant, which was once juxtaposed with the grain as the sixth grain.
The appearance of the rice is very similar, except that the leaves are longer and denser, and it grows all over the country, and its seeds are called rice, which is black in color and has a long shape, which can be used as a staple food, which is why it is called the sixth grain.
The little brother of the rat especially likes other names of the rice, such as yanshan, sorghum, Anhu, Jiang Shi, zimi, carved rice, carved white, the ancient style is really very popular, and the most poetic name is "carved hu", Li Bai has a verse as evidence - "kneel into the carved hu rice, the moon light vegetarian plate." ”
I don't know if it has something to do with the name, but this rice is really "lonely". The yield was low, it was not easy to collect, the maturity period varied greatly, and it was not very competent as a grain, and it was finally slowly abandoned. Who would have thought it would be transformed into another delicacy on the table. Jiangxi Ren's fruit industry zibai, zizhi bamboo shoots, zigua, zibai bamboo shoots, grass shoots, water shoots, bamboo shoots, squash, squash, koji, zi shou, gao bamboo shoots, high melons, porphyra, high rakes, tunnels, green knots, zierle vegetables, foot white shoots
Vegetables of this life. As you surely know, the delicacy transformed into this slug is russet.
It's just that this change is really a bit of "black" humor, so that the one that turns the grain from a vegetable is a black powder fungus (black fungus), and in order to thank it, the little brother of the rat calls it "black powder jun", how cute.
Powdery mildew is a fungus, cereal crops are more susceptible to infection with this fungus, there is a certain degree of destruction, we often see on corn by its erosion parasitism. As the name suggests, corn infected with powdery mildew is gray and swollen, and it doesn't look good at all. Despite its ugly appearance, parasitic plants are non-toxic and can also be used as food and medicinal herbs.
It is said that one day, the black powder fungus eroded the spp. As the plant grew, it was discovered how the plant did not bear seeds during the ripening season, but the rhizome was huge. In desperation, take the rhizome home, peel off the skin of the emerald green bar, taste the white and tender rhizome, it is so delicious, so the white is born. At this time, the spores of the black powdery mildew have long been released and have disappeared.
Today, people in China, Vietnam and other places have a lot of experience in the cultivation of russet, and this "sick to work" vegetable is becoming more and more popular.
White and fresh taste
Since it has become a vegetable, freshness is the only criterion for judging the whiteness.
In the market, it is best to choose smooth, full and shiny, tender and white, and those that are loose, dark or yellow will be far away.
In addition, zibai contains oxalic acid, which needs to be blanched for 1-2 minutes before cooking to avoid affecting the taste.
Although there are many methods of white sauce, the vitamins and fiber in it should not be cooked for too long, so cold mixing and frying can best preserve that delicious taste. With fish, meat, eggs and seafood, it is also a lot of color.
Jiangnan people with thick oil and red sauce have more say in Zibai, vegetarian stir-fry, oil stew, fried shredded meat are from snacks to large rice with wine.
Oil stewed white
Shredded white flesh
Zi bai three silk
If there is less white in the toppings of the paste and cold noodles, then a hint of taste is missing.
In coastal areas, spring rolls, cooking rounds, and steamed cake fillings are also commonly found in the figure of russet.
Rice is also served
The rice that did not become white is now doubly valuable, becoming lake rice and wild rice becoming the "nobles" in rice, often tens of yuan a pound.
Such a valuable staple food, separate stewed rice is still slightly luxurious, and the appearance is not good, so it is generally combined with other staple foods and side food ingredients to make a variety of delicious. The texture of the rice is crisp and hard, and it is ready to soak for a few hours before cooking, and the simmering time is longer.
Rice and rice
Visit to the Sea of America
Sweet rice
Curti salad
PS, the corn that has just been "harassed" by the black powdery mildew can also be eaten, and it is said that it can be eaten raw, and there is the sweetness of corn.
However, in order to pass the heart, you can also fry and eat, the taste is similar to mushrooms, but it sells poorly.