In March, when the grass is green, the grass sprouts and everything recovers. Fresh words are not only fish and sheep fresh, vegetables can also be. Cabbage, spring shoots, maran head... Do you know these seasonal dishes in the Yangtze River Delta? A handful of tender dishes, simple three or five ways to eat, which one is your favorite? Do you have any delicious seasonal vegetables or different recipes in your hometown? Welcome to leave a message in the comment area
Cabbage
It is a common wild vegetable, and the reason why it is famous is due in part to the literati who liked food in the past. During the Wei and Jin Dynasties, a number of "Shu Fu" came out. Lu You once chanted "Ten Rhymes of Food And Water", and Su Shi had "Twelve Books with Xu": "Today's food is extremely beautiful... Although it is not willing to be five tastes, it has the beauty of taste. ”
There are also many dishes that can be made with cabbage. Wash off the dust, then blanch it with boiling water, or stir-fry, or cold mix, or wrap wontons, or cook vegetable soup...
Cabbage tofu soup, green and white, refreshing stomach. Cabbage + fresh meat, wontons wrapped by the "golden partner", can contract your breakfast for many days. Spring rolls of cabbage, when the skin of the spring rolls has a trace of temperature, wrap the cabbage with the filling that everyone likes to mix, put it in a hot oil pan and fry it, fish it out in a golden brown, bite it, and satisfy. Stir-fried rice cake with cabbage, the fragrance of the cabbage and the soft glutinous rice cake are properly matched, that is called a delicious.
Maran head
Malantou is divided into two kinds of red stems and green stems, which can be eaten, and what we eat is its freshly germinated young leaves, its tender appearance, and its refreshing taste, which is a good choice for making appetizers and appetizers.
The Qing Dynasty gourmand Yuan Ming recorded in the "Suiyuan Food List" that the practice of Ma Lantou was "picking tender people, mixing vinegar with bamboo shoots, and eating them after greasy, you can wake up the spleen."
Fresh marantou has a refreshing taste and can be mixed into filling or cold mix. The method is also quite simple, basically using salt to adjust the taste and you can serve it. The taste buds touch the sweetness of the food and feel the flowers on the tongue
There is also a common way to eat malantou is to add bamboo shoots or fragrant dry cold mix or small stir-fry, blanch water to remove the bitter taste of malantou, mix with sesame oil, clear heat and remove the heat.
Toon head
The special smell of toon head is loved by people who like it, and people who don't like it can't stand it
This is all due to the volatile aromatic substance contained in it, toonoid, and the appetizing effect of toon head is also derived from it. Toon is also known as the "vegetable that grows on the tree".
The preciousness of toon is that toon is not widely cultivated as a vegetable, and the yield is very limited. Its young shoots can be picked from the beginning of spring and end before the Qingming Dynasty. In other words, the harvest period of toon is shorter than that of Longjing.
The edible part of the toon is the young bud of the toon tree, which begins to sprout every spring, the leaves are thick and tender, the green leaves are red-edged, and the brakes are beautiful. Select the toon buds, the color of reddish brown is the new tender, the leaves are short and thick, the stem is thick, this is the more aromatic fresh young tsubaki buds.
Add the eggs, cook them, and a small home-cooked stir-fry will come out of the pan. "Scrambled eggs with toon buds, meat and fish are not changed", foodies immediately understand that this is a rare delicacy! There is also tofu mixed with tofu, and the aroma is unique.
Fresh toon head contains a certain amount of nitrite, which needs to be blanched in boiling water before cooking, and the color of the leaves will change from different shades of red to bright green. Different from the simplicity of ordinary wild vegetables, toon head contains sufficient vitamin E and protein, which is known for its rich moisturization. This is why it is often eaten in the recipe with eggs, tofu and so on.
Pea seedlings
Tender green pea seedlings have the fragrance of peas, with a slight medicinal flavor, and are fresh and refreshing to eat. Many people are really impressed by this umami taste when they taste pea seedlings. In the Book of Verses, the "Wei" in "Tsevi Tsevi, Wei Also Stops" means pea seedlings.
When making a soup pot, pour this green vegetable into the boiling clear soup and stir it twice at will, and then fish it up, and the entrance is very fresh
Its juice has a soft green feeling, the soup is smooth, the stir-fry is sweet, even if it is fried with minced garlic, it does not feel tacky, but there is a kind of fragrance.
Southern alfalfa
Alfalfa, also known as grass head, golden cauliflower, grass seeds, now is a good time to taste fresh.
Wine vanilla head is a common home-cooked dish, the grass head is fresh and tender, the wine aroma is rich, and the aftertaste is endless. There is also a quick stir-fry grass head with lard, the oil is full of aroma, and it is also a favorite dish on the table.
"Grass Head Circle" is a classic Dish in Shanghai. "Circle" is the pig intestine, eat the circle alone, easy to get greasy, eat grass alone, and not refreshing enough, but the two are particularly delicious together. The whole dish is dark red and green, the circle is crisp and soft, fat but not greasy, and the fragrance of grass is particularly attractive.
Goji berry head
Goji berries are the young buds of uncontrolled goji berries, and the most tender goji berries are pale green, soft and lovely. The time from the listing to the market is extremely short. However, after three or five days, I am too old to be able to enter the dish.
Half a foot long buds, stir-fried with oil and salt over high heat, turquoise and green, fragrant and refreshing. Its taste tastes bitter and sweet, and the stir-fried goji berries highlight the natural bitterness and slight sweetness, and has an irreplaceable fragrance of other vegetables. Stir-fry with cooking wine to enhance freshness, the flavor is unique. Sautéed goji berries and stir-fried shredded goji berries are seasonal dishes.
Artemisia reeds
Su Dongpo's "Evening View of Huichongchun River" has a description: "Artemisia annua is full of short reed buds, which is exactly when the puffer fish wants to go up." The artemisia mentioned in it is artemisia reed. The simplest way to do this is to stir-fry, the seemingly thin reed in hot oil, soaked in bright, plump, more aromatic.
The special aroma of reed can promote people's appetite, and the fried dried incense of artemisia reed is also a delicacy that many people must eat in this season, using only salt and cooking oil, almost without adding other condiments, better preserving the fragrance of artemisia and dried incense. A little more sophisticated can be paired with bacon, and the taste is even more exciting.
Spring shoots
Although bamboo shoots are available in all seasons, spring shoots are vegetables in this short season, and they will accelerate their growth when they encounter abundant precipitation. Spring shoots are well hydrated, stir-fried, crispy; stewed soup, fresh.
Spring shoots are eaten in different grades because of the different tenderness of each part, each with its own characteristics. For example, tender heads can be used for stir-frying; the middle can be cut into bamboo shoot slices, stir-fried, roasted or used as an ingredient in dishes; the roots are older and can be boiled, simmered, and cooked with meat.
bracken
Fresh bracken is fragrant and smooth, with the refreshing taste of sliding into the mouth as soon as it is sucked in, and common dishes are stir-fried shredded bracken. In order to keep the umami taste longer, people also pickle or dry the bracken so that the aftertaste of the bracken can be tasted in autumn and winter. Bracken is crisp and delicious, and it has been recorded as early as the "Book of Poetry and Zhaonan": "The South Mountain of Zhipi, the words of its fern." ”
Small wild garlic
Ono garlic is more low-key, the taste of wild garlic is more intense than the taste of planted garlic, hidden in the grass, if you do not look carefully easy to miss this delicacy.
Generally, the small wild garlic is marinated in sugar and vinegar, and the porridge and noodles can be used as a good side dish!
Wild onions
Wild onion, also known as garlic. Great medicinal value. Although it is called wild onion, it actually looks more like a leek, with slender stems and leaves, interspersed among the grass, and it is easy to be overlooked. Although the leaves are small, they can be stocked underground, and once you pinch your head, there will be a large number of white round, chubby little garlic bones. Wild onions are tender and fragrant, scrambled eggs, scrambled meat, fried dried tofu... Incense is not unwanted.
Bitter vegetables
The bitter sprouts have been picked from one stubble, and in a few days they will grow another stubble, and they will grow so freely and luxuriantly. Raw with a slight bitter taste, blanched with boiling water or heated to cook, the bitter taste is removed, you can fry meat, scrambled eggs, make soup.
After seeing so many delicious and tender seasonal vegetables,
Have you ever been fed?
Is there anything different about your hometown?
Or what other delicious seasonal vegetables are recommended?
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Information: Leyou Shanghai, Jiangsu Micro Tourism, Poetry and Painting Zhejiang Cultural Tourism Information, Anhui Cultural Tourism, Nanjing Cultural Tourism, Shanghai Putuo, i Jinshan
Editor: Nguyen Tien