Article source: Extreme Matter
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Extreme Things:
Spring is here, so eat more.
If growing vegetables is the innate talent of Chinese, then eating vegetables is our eternal pursuit in this life.
From the spring and summer when there is a lot of rain and dew, to the autumn and winter covered with frost and snow, the temptation of a plate of green and fresh seduces the gluttonous worms on the tip of the tongue all the time.
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Dare to be the world's "fresh" camellia, toon, elm money, thorny sprouts, cabbage sum, alfalfa, full of natural taste of bitter vegetables, small root garlic, wild celery, mulberry leaves, pea tips, sweet potato leaves, pumpkin seedlings...... The mountains and fields are all vegetable gardens in the heart, and stir-fried vegetables and soups are all flavors in the world.
However, no matter how the ingredients of the north and the south are blended, there are always some more niche regional dishes that are only hidden in the local recipes.
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When it comes to the niche vegetables in Sichuan, many people will blurt out "peas" and "children's vegetables", but if I ask one more question - "Have you ever eaten Chongcai?"
There are still many people who will have doubtful eyes, saying that they have never heard of it.
Chong (chòng) cuisine, also known as chong chong and spicy vegetables, is a side dish made by stir-frying the cabbage sum of vegetables. When the tender cabbage heart with flowers is removed from the old leaves and dried, it becomes a little wilted but does not lose the crispness, cut it into small pieces, fry it quickly until it is six or seven minutes cooked, seal it while it is hot, and put it in a bottle. When you open it again the next day, you will have an intense breath coming over you.
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Roll it into spring rolls with shredded lettuce, shredded radish, and peanuts, pour some vinegar, and the taste goes straight to the top of your head, which is extremely ecstatic. Mix well with soy sauce, red oil, peppercorn noodles, sweet and sour, and eat it with porridge or hole rice, it is an excellent side dish, and the impact from all directions rushes in the mind, the mind is clear, and the taste buds are opened. Because of the spicy taste, not only Sichuan, but also some cities in Yunnan, Guizhou, Hunan, and Hubei, I also like this way of eating.
You only need to taste it once, and you will understand how synaesthesia this word "rush" is. After the impulse rises, the overbearing aroma similar to mustard rushing to the nose comes to the face, the faint salt flavor and the fresh spicy taste converge, and the feeling of tears is not too beautiful.
It's no wonder that many people didn't know how to make vegetables when they were young, and after leaving their hometown, they realized how hard it was to miss it.
For most people, spring vegetables refer to spring vegetables.
For Chaoshan people, there is only one kind of spring vegetables, that is, the spring vegetables of their hometown (especially the mustard greens).
In Chaoshan, this kind of cold-tolerant and heat-resistant, slightly bitter green vegetables in all seasons can be called a golden vegetable. Spring vegetables will be eaten during festivals, worshipping the lord, and women in confinement, the first bite is slightly bitter, the second bite is crispy, and the last sweet aftertaste is more reminiscent. In the eyes of the older generation, bitterness can overcome heat, if you don't like stir-frying, you can add shrimp skin or lard residue to stir-fry, or use it to stew pork/pork ribs to make a spring vegetable pot, which is also fragrant.
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Compared with ordinary green vegetables, spring vegetables have a crisper taste, a sweet aftertaste, and more sultry than thick sweetness. In the local area, some people will chop it and put it into pork porridge, which has a fresh and sweet aftertaste and is not greasy at all.
Yunnan people also know how to eat this spring vegetable, but it is used to marinate stir-fried meat or make soup, and the taste is also great.
Crisper than cucumbers, sweeter than turnips, round in midwinter, and shredded like mustard gnocchi, what kind of dish is this?
The answer is - 苤蓝 (piě la), also known as 丿.
Amaranth, also known as cabbage, is a stem variant of cabbage, and mustard gnocchi belongs to the same family of different species. Many people have long eaten the eight-treasure side dishes pickled with it, but they may not recognize its true body.
Peel the amaranth and cut it into slices and stir-fry the meat, or wrap it in steamed buns with beef, the texture is very special. However, more people prefer to shred it, stir-fry it or marinate it.
Because it has a lot of water, it needs to be kneaded with salt to "kill water" after shredding, so that the excess water can be analyzed, and then squeeze the blue silk in your hands to ensure the final crisp taste. When it is ready, it tastes crisp and refreshing, whether it is served with rice, porridge or steamed buns, it tastes very good.
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The Chinese name a dish sometimes depends on its shape.
In spring, a variety of wild vegetables appear, but the noodle-like noodle dish with a hint of sweetness is perfect for steaming.
Choose it first, wash it, and some northern families will also soak it in rice washing water to remove dirt on the surface. Then blanch the water to remove the oxalic acid, remove it and put it in cold water to avoid turning yellow.
You can add cornmeal and flour directly, knead evenly with oil, or marinate with a little seasoning first. After mixing well, put it in the steamer, and after steaming, there will be a gentle wheat fragrance wafting out. Add minced garlic, green onions, oil and spicy seeds, a little sugar in the saucer, and finally add some vinegar and pour it on the steamed vegetables, it is a perfect northern snack. The soft taste is mixed with the freshness of spring, and the sour and spicy flavor can heal the impetuous heart.
In addition to steaming vegetables, noodles are used to make egg cakes, fried noodles, vegetable dumplings, braised noodles, and dumplings...... Eighteen kinds of martial arts, it is proficient in everything, in Henan, Shandong, Anhui and other places, very popular.
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Tree vegetables, doesn't it sound cute and cute?
Many people know that there are many wild vegetables in Yunnan and Jiangnan, and in fact, there are many treasured wild vegetables in Hainan.
The excellent tropical climate allows the plants here to grow slowly, and in Wuzhishan City, in the middle of the island, the local Li Miao people's favorite dish is a delicate and juicy tree vegetable.
Tree vegetables are tender and slightly dish, because the buds and leaves of plants are often fresh and tender, without wind and rain, and the most "fresh" seconds are competitive.
It is used for stir-frying, just like chewing the taste of spring, and making soup with fish, the two freshness converge, and the mountain and wild atmosphere is full. In the hearts of Hainan people, this delicacy can be compared to Lei Gong bamboo shoots, and if you have the opportunity to go, you must not forget to try it.
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冰菜，别名水晶冰菜、冰花。
Because the surface of the leaf is covered with small bubbles, like inlaid with crystals, it has such a fantastic name.
Don't underestimate this natural "ice attribute", the "small crystal" on the surface is slightly salty, coupled with the crisp and slightly sour taste, it is used to make salads or cold salads in summer, and the refreshing taste is not inferior to salty soda.
Compared with ordinary wild vegetables, ice cabbage also has a special feature, that is, it will taste a little meaty. It is moist and moist when chewed, and when you eat it with sesame sauce, it will also burst slightly. For those who like novelty, it's still worth a try.
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Zhuge vegetables, also called February blue, are generally used as ornamental plants.
The small purple flowers are very pleasing to the eye, but if you eat them, you usually choose the young stems and leaves before flowering.
It is said that Zhuge Liang was short of food back then, so he relied on this wild vegetable to survive. The legend is unverifiable, and it has a slightly bitter taste, so few people eat it.
Before eating, rinse repeatedly, blanch again, then add minced garlic, millet spicy and other seasonings, and then pour oil.
The hot oil will completely overflow the sour and hot aroma, and the flavor of nature will come out.
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Anyone who knows how to eat it knows that the vegetables after frosting are the sweetest.
In winter, the cool and cold-tolerant Wutacai has become the favorite of Anhui people.
The so-called "Frost Beef Race" refers to this kind of Wuta-sai vegetable with complex and soft leaves and darker color.
Some people also call it "auspicious dish", and Wang Zengqi, a big foodie, wrote a dish of "clam-roasted black green vegetables" in the book, which is made of clams and crab oil, the vegetable quality is soft and glutinous, and the aroma is more attractive.
It is also delicious when stewed, so it is also delicious to cook soup with tofu or stew lion's head. Dip it in a little soy sauce and pepper, it is spicy and spicy, and the sweetness is also suitable for the stomach. Anhui people prefer to stir-fry with winter bamboo shoots, stewed egg dumplings, or roasted wuta-ta vegetables with shredded pork, which is cold in winter, but the taste buds are fragrant and warm.
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Speaking of beans, Shandong people must be no stranger, when the season comes, the beans at home must be all-you-can-eat.
But have you ever eaten this quadrangular bean?
The quadrangular bean, also known as dragon bean, wing bean, and star fruit bean, has a long tetrahedron that makes its cross-section form an "X" shape, much like a small star fruit, and has a more crisp taste.
It is commonly found in Sanya, Hainan, and is also partially cultivated in Yunnan, Guangxi, Guangdong, Taiwan and other places. The taste has a light fragrance, and it is fried with mint, millet spicy, eggs, and diced meat
It's very fresh. But after all, it is beans, and it must be cooked when eating
Otherwise, you know.
In Taishan, Guangdong, the locals prefer to fry with garlic or bacon, or you can learn from Lao Guang to fry with canned dace, which is decorated with salty and fresh oil and fragrant, which is very good for rice.
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As a big noodle province, Henan people's love for noodles is really not a star.
In addition to the cold salad of nepeta noodles, there is also a vegetable called arugula, which is also very popular with the locals.
Fresh sesame leaves from June to September are picked by the locals, washed and dried, just like tea leaves. When eating, soak it in hot water, wash it again, and put it in the bean noodles made of soybean flour and wheat flour.
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In Henan, noodles are all hand-rolled noodles, as long as there is time, they are all home-made noodles and rolling noodles to eat.
The noodles are very chewy, with a natural wheat aroma, and after adding multigrain bean noodles, they have a little mushy and are very fragrant to the touch. Of course, the slightly bitter sesame leaves can also be mixed with tofu, beans, and tomatoes to make a bowl of batter, and the thick aroma lingers on the tip of the tongue, even if you are away from home for many years.
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When making side stoves in the Greater Bay Area, watercress is indispensable. Kowloon, Hong Kong, even has a street dedicated to it.
Because of its similarity, some people also call it watercress. After being cooked in water, the taste is rich and layered, and it is the white moonlight of many people.
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It is said that in the north, it was once an invasive species, and who knew that in Guangdong, after taking root, it was directly eaten as a classic ingredient.
If you don't talk about it, you have to be Cantonese
。
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In winter and spring, boiling soup is moist and dry, which can be described as Lao Guang's four-character motto.
The warm soup made with the north and south apricots, chen kidney, pork bones and watercress enters the throat, and the whole person seems to have a warm waiting, which is really full of happiness.
In the area south of the Yangtze River, the eight immortals of water are gathered, and the umami is full of the world.
Among them, there is a dish called "Biluochun in the water", which is Ulva cabbage. As a delicacy born in water, its leaves float on the surface of the water, but the edible part is underwater, so it takes people to pick the young leaves with gum one by one, which is really delicious and not picky.
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The smaller the lettuce, the more tender it is, and the smoother the taste, no wonder it can be side by side with sea bass in the hearts of the literati.
It is very elegant to make a soup with slender whitebait, and it is also wonderful to cook fish soup with pond carp and slide it into your mouth to warm your heart.
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When it comes to pagoda dishes, many people's first reaction may be a pickle.
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But the pagoda dish here refers to Roman cauliflower, and the layers of cauliflower are tightly clustered together, which looks very novel.
Its method can be completely referred to cauliflower, blanched and stir-fried after selection, fragrant and crispy, very suitable for foodie friends who like to chew and chew. Because the texture is resistant to cooking, it is also good for stews, adding salty and fresh ham, fungus, and pork belly, the texture will be slightly softer, and when the surface graininess is shallow across the tongue, the spiral of flavor will slowly unfold.
Radish is really the king of both the north and the south.
And the little radish must be the cutest one of them. The red little radish is red on the surface and snow-white on the inside, like a red plum falling snow, with a romantic atmosphere.
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In Beijing, some people call it Yanghua radish. Because the taste is sweet and a little spicy, the water is moist, moist and crispy, and the poplar flowers are dancing in the season, which is the most fresh and soothing, and makes people's mood a lot more beautiful.
Cut into thin slices, make fine strips, add vinegar, green garlic, a little sugar, marinate it, and use it as a side dish, and your lungs will feel hearty. Of course, when it comes to radish, Nanjing people also take it seriously, and name it cherry radish, pat it with a knife, add sweet and sour, and put it on a plate, which is also one of the flavors of spring.
It is worth mentioning that radish tassels are also edible. Verdant and delicate, with a little spicy, it is made into a side dish, which is really the most delicious taste worth looking forward to besides the greasy meat dish.
Chinese cuisine is broad and profound, and in addition to these 14 local dishes, there are many delicious dishes that have not yet been heard.
So if you have the opportunity to travel, don't forget to visit the local restaurants and try the hometown cuisine of the people from other provinces. Those tongues are verdant, or with the taste of mountains and wilderness, or full of local culinary wisdom, not losing the landscape in front of them, but also hiding the thousands of styles rendered by coloring and fragrance.
What is your favorite hometown dish?Welcome to chat with us in the comment area~
Tips: *When eating niche vegetables, especially wild vegetables, if you don't have the ability to distinguish them, it is more recommended to buy them on the platform instead of picking them yourself. Some plants look similar, and it is not advisable to risk testing poison~