Li Chun arrived to welcome the spring, in addition to setting off firecrackers, in the sound of firecrackers, ushering in the new year, there is more important spring biting customs. Biting spring is to eat some fresh food related to spring, and use food to perceive seasonal changes.
On spring day, many places will eat spring cakes. Pancakes made or steamed with wheat noodles, rolled with bean sprouts, leeks or leeks, vermicelli, eggs and other seasonal vegetables stir-fried with vegetables, or steamed or fried, is a spring cake, meaning the abundance of grains. Xiamen also has special pancakes, not only seasonal cooked dishes, but also add a variety of seafood, such as oysters, shrimp, etc., rich and frugal, full of the umami taste of the ocean.
Spring is also a good time to eat river prawns, the shrimp in the soft shell is full and delicious, Q bullet juicy, fried and simmered, how to eat delicious. The most common way to eat is fresh shrimp plus tender leeks, rich and delicious, really let people fresh eyebrows ~ ~
Combining seasonal fresh vegetables with staple foods is not a novel way to eat. Fresh spring shoots and toon, stewed with broad beans and sausages, rice mixed with a variety of ingredients of the fragrant, fresh, moist, is simply the perfect collision of the taste of the new year and the taste of spring.
Spring shoots two | Toon 100g | Broad beans 100g
Cantonese sausage 1 | Brown rice 250g | 2 cloves of garlic | Salt 5g
| 1 | Brown rice soaked in water for an hour; spring shoots peeled and pelletized, toon chopped, broad beans peeled, garlic chopped; |
| 2 | Pour oil from the pan, add minced garlic, spring shoots, sausages, broad beans, stir-fry evenly and put in a bowl for later; |
| 3 | Put the soaked brown rice into the rice cooker, add the appropriate amount of water, and start simmering; the stir-fried ingredients, add the appropriate amount of water and salt, and also cook in a rice cooker; |
| 4 | Put the cooked rice and ingredients together in a pot, add the chopped toon, stir-fry well and put it in a bowl. |
Leeks 200g | River prawns 250g | Salt 20g
Pepper 2 scoops | Shredded ginger to | Oil to taste
3 cloves of garlic | Light soy sauce 2 scoops
| Slice the garlic, cut the leeks into sections and set aside; put the oil in the pan, pour in the washed river prawns and stir-fry; | |
| Stir-fry until the shrimp shell changes color and then put it out for later, add garlic cloves and ginger shreds to the pot and stir-fry, then stir-fry the leeks in the pot, and then pour in the fried shrimp; | |
| Add soy sauce, salt, pepper and stir-fry well to get out of the pan |
Spring roll skin 10 sheets | Pork belly 50g | Oysters 100g
Shrimp to taste | Cabbage 100g | Green shoots 50g
Carrots 100g | Dried tofu 50g | Pork floss 20g
Seaweed 20g | Chicken juice 10g | Parsley to taste | Sweet and spicy sauce to taste
Salt to taste | Sugar to taste | White pepper to taste
| Cut the pork belly into strips and set aside; green shoots, dried tofu, carrots and cabbage are shredded separately and set aside; | |
| Prepare a pot of boiling pot, add an appropriate amount of water, boil the water and add oyster blanched water for later; | |
| Prepare a wok, add an appropriate amount of cooking oil after the pot is hot, add shredded pork belly when the oil is 60% hot, sauté to make the aroma, then add shredded carrots, green shoots and dried bean shreds, continue to sauté for 2 minutes on medium heat; add shredded cabbage to continue sautéing, and then add oysters and shrimp in boiling water; after the shrimp change color, add an appropriate amount of water and chicken juice, adjust to medium-low heat, cover until the ingredients are soft and rotten; add an appropriate amount of salt, sugar and white pepper before cooking, and cook until the soup is dry; | |
| Lay out a spring roll skin, add the stir-fried main ingredient, add the pork floss, seaweed, coriander, sprinkle with sweet and spicy sauce, fold the left and right sides in, and then roll it up from the bottom up. |
What kind of spring food did you eat today?
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