Falling flowers, spring and shan, the most beautiful April day in the world. Qingming is a festival that many people value. First of all, it is one of the four hours and eight festivals, and secondly, it is a festival to worship the ancestors and remember the past, in addition, many people will choose Qingming to go out, because the temperature is just right, the climate is just right, and the scenery is infinitely good.
Qingming, in addition to beautiful scenery, there are also many food. Spring food, pay attention to a fresh word, a lot of food, are in this season sprouted branches, full of vitality, tender and juicy. For example, spring shoots, elm money, etc., are rare delicacy, if you miss it, you will have to wait another year. It is recommended that everyone eat more of these "3 treasures", eat according to the season, conform to the time, be nutritious and healthy, and not to be missed.
1. Chives
Recommended recipe: Chive pie
Ingredients: 250 grams of leeks, 4 eggs, 1 handful of shrimp skin, 1 handful of vermicelli, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of five-spice, 350 grams of ordinary flour.
1: Put the flour in a basin, add 1 egg, pour 200g of water, stir into flocculent shapes, and cover.
2. Clean the leeks and soak the vermicelli in warm water until soft. Beat another 3 eggs into a bowl, add a little cooking wine and beat.
3. Boiling oil, pouring in egg liquid, beating quickly, you can fry very finely and put it out for later. In a separate oil pan, add the shrimp skin, stir-fry over minimal heat until fragrant, and serve. Boil a pot of boiling water, add the vermicelli, cook until soft and cooked through, remove to cool and chop.
4. Finely chop the leeks, put them in a basin, add vermicelli, pour in an appropriate amount of sesame oil, seal the leeks to prevent water from coming out, mix well, and then put in egg and shrimp skin, stir well. Add salt, spices, chicken essence and stir well.
5. Rub some oil on your hands, divide the dough into small pieces, put them directly on the board, pull them flat and thin, put them on the stuffing, and wrap them.
6. Take a frying pan, put in oil, heat, and then put the wrapped leek dough on it, gently press it, flatten it into a cake, and start to sear. Just use medium and low heat to simmer, burn until golden brown, turn over and continue to burn, simmer until both sides are golden, just fine. Out of the pot, done.
2. Garlic moss
Recommended method: Stir-fried minced meat with garlic and moss
Ingredients: 1 handful of garlic, 350g minced meat, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of cooking wine, some ginger, 5 cloves of garlic, some bean paste.
1: Clean the garlic, drain and cut into small pieces. Sprinkle with a pinch of salt and mix well. Clean the meat, mince it, add 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of cooking wine, and stir well.
2. Heat the pan with cold oil, add minced meat, stir-fry, then add minced ginger, minced garlic and bean paste, stir-fry until minced meat changes color.
3: Add diced garlic, stir-fry for 3 minutes, then pour in an appropriate amount of water, cover and simmer for 2 minutes. Wait until the garlic is cooked through, out of the pan, and done.
3. Spring shoots
Recommended method: Braised spring shoots in oil
Ingredients: 15 spring shoots, rock sugar to taste, light soy sauce 1 spoonful, oyster sauce 1 spoon, vinegar to taste.
1. Use a knife to cut the bamboo shoot shell from top to bottom, cut the bamboo shoot shell, and then pull it to both sides to peel the bamboo shoot shell open. Then cut off the hard part of the root. Someone is reluctant to this part, don't be reluctant, eat it is not good to eat, and then cut into hob pieces.
2. Boil a pot of boiling water, add some salt, put the bamboo shoots in, blanch for about 3 minutes, fish out, clean and drain.
3. Heat the oil, add rock sugar, stir-fry over low heat until melted, then add the bamboo shoots, stir-fry quickly over high heat, so that the appearance of the bamboo shoots is evenly coated with sugar.
4. Add oyster sauce, light soy sauce, stir-fry for a while, add some water, cover and simmer for 2-3 minutes over medium heat, until the bamboo shoots are cooked through, then drizzle a little aged vinegar, turn to high heat to collect the juice, out of the pot, done.
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