The spring dining table is like a vivid picture of food, and all kinds of seasonal vegetables take turns to show their style. With the heat of Capsule, toon in March has decreased slightly, the first umami of April has quietly appeared, with their unique fragrance and rich nutrition, reminding that the feast of spring taste buds has not ended, but has entered a new chapter. Below, I will teach you how to make 3 delicacies, such as fried fungus with yam, scrambled eggs with asparagus and roasted bamboo shoots, and taste the "first freshness" given to us in April.
1. Fried fungus with yam: black and white for nourishing and health
Yam, a frequent visitor to the spring table, is loved by people for its white and delicate texture, soft and mellow taste, and the effect of nourishing yin and strengthening the spleen, invigorating the lungs and strengthening the kidneys. The black fungus, known as the "meat of vegetarians", is rich in protein, polysaccharides and a variety of trace elements, which has the effect of clearing the lungs and moistening the intestines, replenishing blood and activating blood. The combination of the two is just like a fresh and elegant "black and white" picture.
Directions:
1. Peel and slice the yam and soak it in water to prevent oxidation, soak the black fungus in advance, remove the roots, and tear it to a palatable size.
2. Heat the oil in a pan, add the chopped green onion and stir-fry until fragrant, then add the yam slices and stir-fry evenly.
3. When the yam is broken and becomes transparent, add black fungus and green pepper, stir-fry together, add an appropriate amount of salt and chicken essence to enhance the flavor.
4. Stir-fry until the ingredients are cooked through, sprinkle with a little pepper to add flavor, and then serve. A plate of fried yam fungus with good color, flavor and nutrition is presented in front of you.
2. Scrambled eggs with asparagus: a hymn to spring in green and golden
Asparagus, as an important role in the "first fresh in April", is unique among spring vegetables due to its emerald green and upright posture, tender and crisp taste, and rich vitamins and minerals. With golden and smooth eggs, bright colors and complementary nutrition, a scrambled egg with asparagus is like a hymn to the spring countryside.
Steps:
1. Wash the asparagus, cut off the old roots, cut into sections diagonally, beat the eggs into a bowl, add a pinch of salt and stir well.
2. Heat the pan with cold oil, pour in the egg mixture, quickly break up and stir-fry into tender egg pieces, and set aside.
3. Add oil to the pan, add the asparagus and stir-fry, when the color is brighter and slightly soft, add an appropriate amount of salt to taste.
4. Return the scrambled eggs to the pot, quickly stir well with the asparagus to fully integrate the two flavors, and finally sprinkle some chopped green onions to enhance the flavor. This scrambled asparagus egg dish is bright in color and fragrant, making people enjoy the freshness of spring.
3. Roasted bamboo shoots: a tender and crisp gift from the mountains
Bamboo shoots, as the iconic ingredients of spring, are full of vitality and vitality that break through the ground, symbolizing the vitality and hope of spring. It has a tender and crisp taste and is rich in dietary fiber, which aids digestion. Roasted bamboo shoots, through simple cooking techniques, retain the original taste of bamboo shoots to the greatest extent, making it another "first fresh" dish on the table in April.
Cooking Steps:
1. Peel off the shell of the fresh bamboo shoots, cut off the old roots, cut them into hob pieces, and blanch them with boiling water to remove the astringency.
2. Heat the pan with cold oil, add ginger slices and minced garlic and stir-fry until fragrant, then add bamboo shoots and stir-fry evenly.
3. Add an appropriate amount of light soy sauce and sugar to taste, pour in an appropriate amount of water, cover the pot and simmer for 5-8 minutes, so that the bamboo shoots can fully absorb the flavor of the seasoning.
4. When the soup is thickened and the bamboo shoots are ripe and flavorful, sprinkle with chopped green onions to garnish and then remove from the pot. This roasted bamboo shoot has an attractive color and fragrant fragrance, which makes people feel the gift of the spring mountains and wilderness between chewing.
In spring, although the shepherd's toon has temporarily retired to the center of the stage, the "first fresh in April" - fried fungus with yam, scrambled eggs with asparagus, and roasted bamboo shoots have come one after another, injecting new vitality into our table with their respective fragrance and nutrition. Take advantage of this season, cook these delicacies with your hands, taste the taste of spring, and don't let this "first freshness" slip away quietly from your fingers.