#春日生活打卡季# "The spring days are long when the valley rain is clear, and the partridge cries at the potpourri", the valley rain is the last solar term in spring, and coming to the valley rain means that the rain begins to increase, and the valley begins to grow vigorously, so the valley rain is a solar term that represents temperature changes and precipitation, which is the meaning of "rain gives birth to a hundred grains".
There are many seasonal ingredients on the market during the rainy season, especially the most delicious wild vegetables, so the rainy season is also a good time to try new ones, and there are many ingredients that are unique to this season, and if you don't eat them in the season, you may have to wait for another year.
Toon is a delicacy in the rainy season, but as a game, toon itself has a high nitrite content and oxalic acid content.
Tofu is also a very favorite ingredient for everyone, everyone eats more seasonal vegetables in the valley rain season, but most of the vegetables have oxalic acid in them, and the combination of green vegetables and tofu will produce calcium oxalate, which is not easy to digest, so it is better to eat less tofu in the valley rain season.
Tomorrow Gu Yu, it is recommended that everyone: eat less toon and tofu, eat more 4 things, and get ready for summer.
1. Seasonal seafood
After the rain comes, it means that the fishing moratorium is getting closer and closer, and this season is the time when a large number of small seafood is on the market.
Recommended recipe: Stir-fried pen tube fish with plum meat
1. Remove the cartilage from the large tube fish, squeeze out the eyes and teeth, clean it, and tear off the epidermis for later use.
2. The pork and plum meat are changed into thin slices, the clean large pipe fish is replaced with a flower knife, and the shallots are picked and washed and cut into sections.
3. Boil water in a pot, add an appropriate amount of salt to the water, put the pen tube fish into the pot after the water boils, blanch until the pen tube fish is heated and curled up, and then take it out to cool.
4. Put oil in the pot and add the pork and plum meat, stir-fry until it changes color, then sprinkle in a part of the shallots, cook in cooking wine and a fresh soy sauce to fry the meat slices and color.
5. Put the drained pen tube fish into the pot, add a little thirteen spices and stir-fry until fragrant, add salt, pepper and sugar to taste, sprinkle in the remaining shallots, stir-fry evenly and then enjoy it out of the pot.
2. Open river fish
The valley rain season is the time when the spring water is rippling, at this time many fish have entered the breeding period, and it is also the time when the meat is the most plump and fat, so every year the valley rain season is the time when some freshwater fish taste the most delicious.
Recommended recipe: crucian carp and mutton soup
1. Slaughter the fresh crucian carp, remove the gills, scales and internal organs, take out the fish roe in the abdomen and clean it, and wash off the black membrane in the abdomen of the crucian carp.
2. Put the lard oil in the pot, wipe the cleaned crucian carp into the pot after the oil is hot, fry until golden on both sides, then gently push the fish to the edge of the pot, and use the oil of the fried fish to fry the chives and ginger pieces.
3. Add boiling water to the pot after cooking wine and white vinegar, turn to low heat after boiling, and skim off the boiled foam.
4. Put the mutton slices in the pot, turn the heat to high, remove the foam and green onion and ginger, and cook until the soup is thick white.
5. Put the washed fish roe into the pot, cook until the fish roe is ripe, add salt and pepper to taste, sprinkle in green onion and coriander, and enjoy.
3. Potatoes
The rainy season is the time when fresh potatoes begin to go on the market, potatoes are rich in potassium and starch, which can be eaten instead of staple foods, and it is easy to be sleepy in spring during the rainy season, so it is a good choice to eat some potatoes rich in potassium at this time.
Recommended recipe: Pork ribs and potatoes stewed with beans
1. Chop the ribs into small pieces and soak them in blood water, then put cold water into the pot, skim off the foam after the water boils, remove the foam and rinse it, peel and wash the potatoes and cut them into hob pieces, and pick and wash the beans for later use.
2. Put the washed pork ribs into the pressure cooker, add cooking wine, green onion and ginger pieces, star anise and Sichuan peppercorns, add enough water, cover the pressure cooker and press until the ribs are soft and rotten, then turn off the heat.
3. Put oil in the pot, add green onions, ginger, garlic and a clove of star anise to burst the fragrance, put the pressed pork ribs into the pot, stir-fry until the skin of the ribs is slightly yellow, cook in cooking wine and a soy sauce to fry the pork ribs to color.
4. Add the original soup of pressed pork ribs to the pot, turn to low heat after boiling, add a little sugar to enhance freshness, put the beans and potatoes into the pot, stew until the soup is thick, after the beans and potatoes are soft and rotten, add salt and pepper to taste, turn on the high heat to collect the thick soup and then you can enjoy it out of the pot.
4. Mo Bai
The rainy season is the growing period of some aquatic plants, this season of the white is fresh and delicious, but also a good time to eat it, as a cool ingredient of the white water, especially suitable for the temperature of the rising season of the rainy season.
Recommended recipe: Stir-fried pork slices with white sauce
1. Wash and cut off the old roots, scrape off the outer skin and cut into diamond-shaped slices, cut the tenderloin into thin slices, add cooking wine, salt, pepper and water starch to marinate and starch, and cut the bitter gourd into slices similar to the white water.
2. Put oil in the pot, when the oil temperature is hot, put the pulped meat slices into the pan and slide the oil, slide until the meat slices change color and float, and then remove the oil.
3. Leave the bottom oil in the pot and fry the chives, ginger and garlic, add the white and bitter gourd slices and stir-fry evenly, cook in cooking wine and fry the white water until the skin is slightly yellow.
4. Add a little soup to the pot, stir-fry the smooth meat slices in the pot evenly, add salt, pepper and oyster sauce to taste, pour in water starch to hook a thin thicken, and drop a few drops of pepper oil to enjoy.
Guyu season is the season of spring and summer, this season is very rich in ingredients, and lukewarm and suitable for outdoor activities, this season to eat less toon and tofu, eat more 4 kinds, the last 15 days of spring, ready for summer.