When it comes to seasonal vegetables in spring, there are really a lot, but to say that Jiangnan is the freshest, reeds are still in front of the bamboo shoots. Artemisia annua grows at the water's edge, smells similar to wormwood, has a Chinese medicine flavor, but is more peaceful, it is also called quinoa, Artemisia annua and other names. Su Dongpo has a well-known poem "Evening View of Huichongchun River", poem Yun: "Three or two branches of peach blossoms outside the bamboo, spring river plumbing duck prophet." Artemisia annua is full of short reed buds, which is when the puffer fish wants to go up. "It's about the scene when spring comes, and yes, the reed is the artemisia in the poem."
March of the reed is crisp and delicious, the aftertaste is fragrant, and so on in April, it will be old like grass, chewing can not be chewed, indicating that its eating season is very short, there is a song in the song: "January quinoa, February artemisia, March when firewood burned", the month here is the lunar calendar, so the consumption of quinoa is to see the season.
Asuna tastes fragrant, crisp and tender, and contains very rich nutrients, rich in a large number of proteins, lysine and vitamins and trace elements and other nutrients, of which the content of calcium is very high, so it is also known as "high calcium vegetables".
A handful of reeds and bacon stir-fried together is simply amazing. Reed fried bacon is a more common dish in Jiangnan in the spring, simply stir-fried can be, reed artemisia absorbs the aroma of bacon, and bacon can make the light bitterness of reed hidden in the seemingly nothing, serve on the table, fragrant rice special appetizer. Qingming is coming, this dish is tight to eat, seasonal strong, and bacon stir-fried to eat is a perfect match, lips and teeth are fragrant, let people still be unsatisfied!
【Ingredients】: Reed artemisia to taste, bacon to taste, cooking wine 1 spoon, pepper to taste, garlic to taste, a little sugar, a little salt,
【Method】:1, Artemisia reed is a dish that only eats the stem, so remove the leaves of the reed, go to the older part of the root, and then pick it into small pieces, put a little salt and gently scratch it, and then rinse the salt with water before going to the pot;
2, bacon cut into slices, I made this bacon myself, if you buy do not know the saltiness, you can soak in the water for 15 minutes in advance, remove the excess salt. Because the bacon itself is a bit hard, first put the bacon to steam, so that it will not be too hard to eat.
3: Remove the bacon from the pan and stir-fry over low heat until you see that the fat part becomes transparent. (Remember the small fire, if the fire is too fierce, it will burn the bacon)
4: Stir-fry the bacon in oil to the side, add the ingredients and stir-fry over low heat to bring out the aroma;
5, then add reed and bacon over high heat and stir-fry evenly, stir-fry faster, cook cooking wine along the edge of the pot, if it feels too dry, slightly add boiling water into it can also (when there is moisture, it will be more flavorful), until the reed is broken, fried into a bright emerald green, and then add a small spoon of sugar / chicken essence to adjust the flavor can come out of the pot, because it is wax meat, I did not add salt, everyone can fry it before coming out of the pot, adjust according to the situation.
A plate of very characteristic and delicious reeds is ready, and can be eaten on the table, and the reeds are crisp and tender in this season, plus the delicious bacon, leaving a lingering aroma in the mouth.
【Tips】:
1, reed artemisia can also be fried with dried tofu, dried meat, shredded meat or sausage, oh, different collocations will have different surprises.
2, reed is relatively easy to cook, reed into the pot after the fire to fry quickly, in order to maintain its bright green color and crisp and tender taste, cooking when paying attention not to fry too old.
3, the bacon has a degree of saltiness, salt should be put less or not, with sugar to enhance freshness and balance the taste of the dish.