The spring breeze is soft, the birds are chirping, and there are new things in the world in March. Under the urging of spring rain and east wind, everything is new every day.
Spring bamboo shoots piled up into a hill, early spring tea, and fat big fish heads...... At a glance, my heart was instantly filled with a sense of stable happiness.
Eat bamboo shoots to know a bite of freshness
Send a spring bamboo shoot in the spring to wake you up.
Although bamboo shoots can be eaten all year round, spring bamboo shoots only have a short tasting period of dozens of days, which is crisp, sweet, and unforgettable. There is a saying in the south: "After eating spring bamboo shoots, you can know the taste of spring".
In order to retain the freshness of this season, Suichang people will make a small dish with a thick red sauce - braised bamboo shoots in oil.
The freshness of spring bamboo shoots has always been stingy, and the villagers of Xiaozhong Village, Sanren She Township, peeled the shells, removed the clothes, cleaned and cut the fresh bamboo shoots that day, and every second counted.
The next cooking time is "slow work", the spring bamboo shoots rich in a lot of water need to be slowly fried in an oil pan for 3 hours, and after the water evaporates, simple condiments such as soy sauce, star anise, cinnamon, chili pepper, and sugar are added.
The pot is continuously heated, and the sauce is thickened between "oil" and "stew", and the moisture of the bamboo shoots itself is replaced with a rich sauce, which is still tender and crispy while absorbing the flavor.
Eating this bite of "stewed bamboo shoots in spicy oil", the taste buds are instantly excited, with rice, noodles, flour, and steamed buns...... Even plain food can be lively.
Spring wakes up fresh and the tea is fragrant
People often say that "drinking tea should be new, drinking wine should be old", and drinking new tea was elected as spring tea.
The buds and leaves are delicate, verdant and transparent, and the first bud tips of the tea tree after a long winter are often fresh and smooth, and the aroma is rich.
In spring, the camellia trees in Qishan Xiayin Manor are full of fresh and tender green buds. Industrious tea pickers walk through the tea plantations, picking fresh green shoots, and each tea leaf has the breath of spring.
Under the leadership of the tea farmers, the tourists picked the ancient tea buds that had been precipitated over the years and felt the gifts of nature.
Bathing in the spring light, accompanied by the fragrance of tea, feel the fun of picking ancient tea, appreciating tea art, and tasting tea fragrance.
Swim to the table with "fresh" air
In the spring of the recovery of all things, in the eyes of the gourmets in the south of the Yangtze River, the probability is about equal to the fresh and tender greens of all colors and the lively and lively fat river fresh.
These fish, which have been dormant for a winter, have experienced several spring rains to moisten and irrigate, and have eaten the new aquatic plants and plankton in spring, becoming extremely fat, and the meat has the breath of spring.
The fathead fish from Hushan is cut into large pieces, fried in rapeseed oil and golden on both sides, and the mountain spring water makes the soup, and the warm pot gas makes the umami of the fish meat and fish soup continue to diffuse.
The stove simmers slowly, the red soup is fresh and spicy, and the white soup is bright. Take a bowl of soup and take a bite of rice, and the rich soup wraps around the fish, making it the umami on the tip of the tongue.
To explain what fresh is
is difficult
Only hands-on experience
Only then did I feel the tip of the tongue with a finish
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