I remember when I was a child; every weekend I would invite a few friends to dig wild vegetables, in fact, I didn't know any wild vegetables, and I dug with older children. The purpose is not to eat, it is to go out and play. Because of the crazy play that is full of fun and rolling; when I go home, I have become a mud monkey ~ the first place where the clothes are worn is the elbow and knee, and the mother's hand will embroider the cute animal patch embroidery on the elbow and knee, but let me always have new clothes to wear. At that time, there was no such heavy learning burden as today's children, as if I only remembered where to play every day ~ My childhood and adolescence were so played in the dark, every time I arrived at the meal, my mother would look for me all over the world, thanks to my mother's good temper; sometimes my voice was dumb. Think of when you were a child, you were very naughty climbing mountains, climbing trees, digging bird nests, pumping gyros, bouncing glass balls, vaulting horses, fishing for shrimp, climbing over the courtyard wall... I play these tricks more than boys!
Every year, my mother would marinate some bacon, accompanied by wild quinoa I dug up, which was particularly juicy and delicious. Now digging wild vegetables is a return to basics. Of all the combinations of vegetables and bacon, the combination of quinoa and bacon reaches its highest level. As long as the mother brings a plate of fried bacon with quinoa to the table, it is always the first to be eliminated. As a must-have finale dish, it is also very popular with guests. The salty and soft bacon is thinly sliced and fried golden and translucent, nourishing with the aroma of meat and oil, accompanied by tender and verdant quinoa. Bacon is able to further enhance the unique aroma of quinoa. Grab a slice of bacon, salty and soft, slightly chewy, and serve some quinoa, crisp and tender, refreshing. After a bite, the lips and teeth are fragrant, and the long aftertaste is particularly prominent. I remember that when I was a child, I liked to dig wild quinoa the most, and there were about three months before and after the Qingming Festival every year to eat wild quinoa, and the time was relatively short and somewhat similar to eating spring tea. In late April of the lunar calendar, the quinoa is no longer crisp and tender, as the saying goes, "February artemisia, March chai". From February, I began to eat Quinoa, which is white and tender and coarse, although it has a muddy smell, but compared with the anti-seasonal vegetables on the dinner table in the spring cold, it is still a rare ingredient, and when it is half a month before the Qingming Dynasty, the young stems of artemisia vulgaris are unearthed. I don't know if eating wild quinoa has addictive ingredients, anyway, if you don't eat it for a few days, you will have a strong sense of taste. Wild quinoa roots are about round ballpoint refills with knotty roots and some dirt. Compared with the stem of Quinoa, there seems to be more starch in the root of Quinoa, the taste is more grainy, and there is a subtle spice similar to houttuynia cordata, which I think is the reason for the addiction, otherwise how can a taste be so unpleasant; it is a great appetite. After the summer, the quinoa produced in the greenhouse will continue to be on the market, and the taste is far worse than that of wild quinoa. Every time the mother planned very well, when the quinoa was old, the bacon at home was also eaten, and if you want to eat this delicacy, you have to wait until the next year. Perhaps it is the long wait of this expectation, and the food is more and more salivating because of the memory, expectation, and waiting.
1. Compared with wild quinoa, the taste of quinoa produced in greenhouses is far worse; the appearance and color do not have the spirit of wild quinoa, long and thin and fluffy intertwined, but when you can't eat wild quinoa, it is not bad to taste it.
2. When eating, you must first judge whether the artemisia is old or tender; the finger is very easy to be broken when the finger is gently folded, and the small leaves on the rhizome and the old stem of the root are removed, and the old stem should be willing to be thrown away, and it will not be chewed like grass when eaten. Stir-frying together also wastes oil. Leave the tender stems folded into small pieces for later.
3. Prepare about 300g of bacon.
4. Wash the bacon in warm water, put it in a steamer and steam it for 20 minutes. Cut the bacon into thin slices of equal size.
5. If you feel that the bacon is too salty, you can soak it in water to remove some of the salty taste.
6. Prepare 4 red peppers and wash and set aside.
7. Cut the pepper into strips and set aside.
8. Heat lard in a wok over high heat and sauté dried red peppers and ginger. Stir-fry the bacon and steamed bacon for a while.
10. Sauté until the bacon is translucent and add the asahi pepper.
11. Let's roll the red bacon together!
12. Add the washed quinoa and sauté. Quinoa is very easy to cook, and the time to fry cannot be long.
13. Then add the fine salt and continue to stir-fry.
godofmercy nagging:
1. When eating, you must first judge whether the artemisia is old or tender; the finger is very easy to be broken with a light pinch is the crisp and tender stem, remove the small leaves on the rhizome and the old stem of the root, the old stem should be willing to throw away, eat like grass and chew. Stir-frying together also wastes oil. Leave the tender stems to fold into small pieces. 2. If you feel that the bacon is too salty, you can use soaking in water to remove some of the salty taste. 3. Stir-frying with lard will be more nostalgic; increase the fragrance of the dish. Original by Godofmercy. The content is for informational purposes only, and if you need to address specific issues [especially in the fields of law, medicine, etc.] we recommend that you consult professionals in the relevant field in detail.