Everything in spring seems to be fresh, and when the flowers rush to the sea in the morning, they find that the air is filled with the fresh smell that belongs only to spring, not to mention climbing mountains. In the spring, it seems that you must eat some umami, in our recipes there is a fixed combination of "three fresh", in fact, why not have the "3 fresh" combination of spring?
One, asparagus
Asparagus according to the method of breeding is different, the planting time is not the same, our own exposed asparagus generally began to sow in the spring, the asparagus in the greenhouse is planted in August and September of the previous year, and the spring of this year can be harvested. Because the temperature of asparagus germination is very high, it needs to be done in the summer.
After picking, we have to learn how to choose asparagus so that we can eat the freshest asparagus. When we see that the tip of the asparagus head is not blackened and open, it means that it is a good asparagus head, and it is best to keep the leaf sheath close.
In addition, the good taste of asparagus can not emerge like a bud like a small bud, the meridians will not be very obvious, we eat asparagus mainly eat its middle part, in the asparagus head under good conditions, buy coarse is better than buy fine, moisture will be more sufficient.
2. Sea oysters
Qingdao people in the spring will definitely steam a big pot of sea oysters to eat, I don't know what friends everywhere call the sea oysters? Many restaurants call it oysters, and its taste is very tender, especially the spring oysters, which are more juicy and contain high protein content.
The most traditional sea oyster method in the flower family is steaming, and then dipped in vinegar and minced garlic, but this is also the reason why the flowers are not good at cooking, steamed sea oysters can also put a lot of other materials, such as garlic, steamed fish soy sauce, cooking wine and so on.
When we eat sea oysters, we will always hurt our hands, so many friends prefer to clean the shell in the early stage, and then improve it, and soon derive many methods such as stewed sea oysters, fried sea oysters, clear soup sea oysters, etc., but Huahua still feels that steaming is the most delicious to eat.
Three, scallops
Spring is the time of the "cabbage price" of scallops, and the scallops in the seafood market last year were 3 or 4 yuan a pound, and they were all fat and large. How do seaside people handle delicious scallops?
Many people put scallops in the pot to steam, and in the end the meat will directly shrink a lot, and it is not delicious enough to eat firewood. The general practice is to rinse the scallops directly with water, and then wash away the sediment and brush the surface clean.
In fact, boiling up than steaming will be fresher, the juice will be more, will not evaporate the water, that is, when cooking to control the amount of water, to a little enough steam, almost see the scallop shell crack opening can be out of the pot, generally do not exceed three minutes, otherwise the meat will be cooked old.
The above "3 fresh", a bite of the same, full of umami, in the spring must eat missed and wait a year! Do you have the habit of eating these 3 umami flavors in the spring?