Spring blossoms, everything recovers, and all kinds of delicacies pour into people's vision. From the sea to the mountains, those delicacies convey the signal of spring, and for foodies, "tasting spring" is the best way to remember spring. Let's take a look at what the gourmets are eating in the spring?
The frozen fish are the most tender
Fishermen have clouds: "Spring fishing and autumn fishing, summer raising winter buckets." "What seasonal and which seafood is the freshest and fattest, it is the fishermen who rely on the sea to eat the sea the most." After a winter of dormancy, the first fish caught with sea ice are tender, delicious and nutritious.
Frozen fish are commonly found in mackerel, striped fish, pomfret, partial mouth fish, boss fish, etc., including the prestigious "Kailing Shuttle". Barracuda feeds on microorganisms in sea mud, which causes the average barracuda to have an earthy smell. After a winter of dormancy, there are few impurities in the abdomen of Kailing Suo, and there is no earthy smell. At this time, the barracuda meat is compact and delicious, and there is a folk saying that "eating the open ling shuttle is too fresh to say". After this time, the quality and umami taste of the barracuda will decline.
On pots to eat scallops
Scallops, also known as sea fan clams, are important farmed shellfish along the northern coast of China, with great yield and high economic value, and the dried products of scallop columns are called "dried scallops", which are precious sea treasures. Now is the best time to taste scallops, watching the fishermen pull up cages of scallops, aren't you hungry?
How to buy fresh scallops? First of all, you should choose scallops with a relatively consistent shell color and glossy and uniform size, not too small, otherwise the edible value is not large due to the lack of meat; then see if its shell is open. Live scallops are closed by external forces, and dead scallops that cannot be closed after opening are dead scallops.
Egg yolks in the sea
Mussels, also known as sea rainbows, are cooked and processed into dried mussels. Fresh mussels can be steamed, cooked, or shelled and stir-fried with other greens. Mussels contain 8 essential amino acids, which are much higher than eggs, and are known as eggs in the sea.
Mussels can be eaten in a variety of ways, such as steaming, white burning, red stewing, fresh frying, stir-frying and soup. When steaming, cut open the shells, add ginger, green onion, garlic, wine, sauce, etc., the taste is delicious, and it is not greasy to eat.
In addition to the seafood, there are also mountain treasures. Onions, cabbage, toon... The most knowledgeable old foodie is also good at finding the taste of spring from the mountains.
Wild vegetables are not boring to eat
All kinds of wild vegetables that can be named and not named have created a spring of vegetables in the market and large markets. Wild vegetables have the characteristics of unique flavor, natural pollution-free, high nutritional value, homologous medicine and food, etc., rich in various mineral elements, vitamins, and edible fibers necessary for the human body, especially the content of vitamins and mineral elements is more prominent, many times higher than that of general vegetables.
Toon spring fragrance
Scrambled eggs, steamed buns... In the spring, the old Weihai people will make a dish with a unique aroma, and the source of the aroma is the wild vegetable called "toon". Tsubaki buds are rich in nutrients and have therapeutic effects, which can treat wind chills, rheumatic paralysis, stomach pain, dysentery and so on.
How to choose a delicious toon, the key is to see if the toon is tender or not. "Head Stubble Tsubaki" is the best choice, where the stem grows thick and is accompanied by the light fragrance unique to toon, and it is not wrong to pinch it!
Cabbage is full of nutrients
Spring cabbage is also a favorite delicacy of Weihai people. It is also known as rhombus, wheat cabbage, pillow grass, nursing grass, etc., the leaves are tender and fertile, with an attractive fragrance and delicious taste. It is rich in protein, sugars, carotene, vitamin C and various amino acids and minerals needed by the human body.
Dig up the cabbage, usually to make stuffing, but also to make soup, stir-fry. In the spring, eat a bun or dumpling stuffed with cabbage, full of fragrance. Beat an egg and stir-fry with cabbage, and you feel that this spring is complete!
Eat with the times, eat with your heart, this spring, in the most direct way with nature frankly meet, with the sense of taste to record the spring "eclipse" light. From the first net of fish after freezing to the last bite of wild vegetables on the plate, it is not the dishes that are tasted, but the whole spring.
Source: Huancui, Weihai, China
Source: Weihai Release