In March you came to Jiangxi, and I took you to eat this spring!

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March in Jiangxi is small and fresh. Spring in Jiangxi is particularly gentle and beautiful, but it is also particularly refreshing. Wuyuan canola flowers, Nanchang Phoenix Valley cherry blossoms, Jiujiang Phoenix Mountain peach blossoms... Warm spring, the heart.

Spring in Jiangxi is the season of flower viewing, but if it is only a flower viewing, it is inevitable that it is a little monotonous, it is better to take advantage of the warm spring flowers and eat this spring together!

When the flowers bloom, the sky is shaded, and the brilliant cherry blossoms fall with the wind, "sitting together under the cherry blossoms, the fragrance is fragrant." "Fenghuanggou cherry blossom valley covers an area of more than 600 acres, and more than ten varieties such as Taiwan cherry blossoms and Japanese early cherry blossoms are waiting for you to enjoy." Happy Spring Flowers! Have you ever eaten "cherry blossom pudding"?

Cherry blossom pudding material 3 egg yolks Milk 250 ml Fish gelatin powder 10 g Salted cherry blossoms to taste Sugar 20 g method: Beat the egg yolks with sugar and heat the milk Mix the egg yolks and strain all over a cup Add salted cherry blossoms soaked in advance (2 cups) So a cup of cherry blossom pudding is ready.

Enjoy the rape flowers in Wuyuan, taste the special food, and enjoy it! Have you eaten this "cold canola flower" recommended by your eldest cousin?

1 canola flower 2 minced garlic 3 salts 4 MSG 5 vinegar 6 sesame oil method 1. Pick the fresh canola flowers. 2. Soak the washed rape flowers in salt water for one to two hours to remove the astringency of the rape flowers. 3. Wash the canola flowers soaked in brine with water, put them in boiling water and rinse them, the speed should be fast, put them in boiling water and fish them out, for a long time, the aroma of rape flowers will disappear. 4. Rinse the canola flowers in boiling water with cold boiling water, squeeze out the water, add garlic foam, salt, monosodium glutamate, vinegar and sesame oil and stir. Wuyuan spring food to see over! 1. Steam cake ★★★★★

Steam cake is a truly unique snack of Wuyuan, with rice flour and hair powder smeared on a round panel similar to a pot lid into a thin layer, and then sprinkled with shiitake mushroom foam, shrimp, bean sprouts, dried bamboo shoots, dried beans, peppers, green onions, dried tofu foam, steamed to cook the pot, about 1 cm thick, sprinkled with green onions, poured with cooked oil, and then cut into a prism with a knife, dipped in spicy sauce. Another name derived from it is believed to be very familiar to everyone - hair cake, and the two have similarities. In Jiangxi, this snack called "steam cake" is a special snack of Wuyuan, and even the counties and cities around Wuyuan have the habit of eating steam cake as an early snack. Steam cake is soaked in indica rice and ground into wet rice milk, added to the water flour or rice wine koji fermentation, separated by hot water on a round panel similar to the lid of the pot into a thin layer, and then sprinkled with shiitake mushroom foam, shrimp, bean sprouts, dried bamboo shoots, dried beans, peppers, green onions, dried tofu foam and so on. After steaming, start the pot, about 1 cm thick, sprinkle green onion on top, pour cooking oil, and then cut it into a prism with a knife, dip it in hot sauce and eat it. 2. Qingming Fruit ★★★★★

Qingming Fruit: Boil a wild vegetable called wild mugwort and knead into flour, and knead the dough in a dough dish with glutinous rice and indica rice flour. The dough is kneaded into the shape of a small wine glass, filled with a filling similar to a vegetable bag, and finally kneaded. Once wrapped, carefully place on a bamboo sieve for steaming. The filling is also mixed with bacon, pork intestines, winter shoots, etc. with wild wormwood.

Qingming fruit got its name because the main raw material, wild wormwood, grows most vigorously during the Qingming season and is also the most easily harvested. Another theory is that this fruit used to be used to commemorate and remember the deceased during the Qingming Dynasty. This wild wormwood has a rich flavor, looks like an onion, and tastes like an onion. The peel is tough and chewy, and doesn't absorb the oil in the vegetable filling, and when you bite it down, it's salty. 3. Poached red carp ★★★★★

Pocket red carp is a famous specialty of Wuyuan, Wuyuan red carp is a unique fish species, small head and short tail, high back and round abdomen, shaped like a lotus bag, hence the name. (There has always been "red", "green", "black" and "white", which are the poached red carp, green tea, longwei yan, Jiangwan Sydney), Wuyuan's poached red carp is absolutely different from the red carp elsewhere, and it is unimaginable that it has not been eaten. According to legend, during the Ming Dynasty,000 years, Yu Maoheng (Wuyuan Tuochuan), the right attendant of the Household Department, returned to his hometown, and Shenzong remembered his meritorious "Daitian Patrol Hunting", and specially selected several red carp from the imperial pond as a reward, and then introduced it to the folk breeding. Due to the excellent water quality and suitable climate of Wuyuan, a specific variety has gradually formed.

Raw fish is red and still red when cooked. The flesh of the poached red carp is fat and tender, the soup is delicious, fat but not greasy, fragrant and fishy. 4. No vegetables can not be pasted: paste tofu, paste vegetables ★★★★

Paste tofu: Fresh and clear in taste, it is a local representative dish. Cut the tofu into bean-sized pieces, pour it into a hot pot with broth, add the seasoning and simmer for a few minutes, then pour the cooked lard, add the shrimp, minced meat, diced shiitake mushrooms and bamboo shoot tips, stir with one hand, sprinkle rice flour in the other hand, add crushed coriander, wet starch and lard, spoon into the dish, pour sesame oil, sprinkle some pepper and green onion and serve. While the dishes are original, they unconsciously obtain the benefits and health of the food. Walking into Wuyuan, which has beautiful mountains and rivers, wild vegetables in the mountains, and seasonal vegetables in the vegetable garden, are the main raw materials for Wuyuan's steamed vegetables all year round. In spring, chrysanthemums grow vigorously on the vegetable ground, which is the first choice for Wuyuan paste. After washing the stems and leaves, cut them into small pieces and set aside; pour the right amount of broth into the pot and bring to a boil, add the chrysanthemum vegetables, mix with glutinous rice flour, add a little salt, and serve on the plate when it is mushy. The paste is cool and clear to eat. In the summer and autumn, pick a handful of purslane in the field, wash it with the stream water and take it home, put it in the pot and blanch it, chop it up and then burn it into a paste with the same method as chrysanthemum vegetables, while feeling its slightly sour and smooth, it can also play a role in quenching heat and quenching thirst. 5. Wild mountain fern ★★★★★

Mountain fern is also known as auspicious dish and dragon's claw dish. Whenever the snow and ice melt and spring returns to the earth, it is the golden season of fern picking. Bracken has long been recorded in books such as "Qi Min Zhi Shu" and "Compendium of Materia Medica", and the Song Dynasty poet Lu You once praised bracken as "bracken buds are precious and tender and pressed spring vegetables". Bracken is crisp and tender, smooth and non-ribbed, and has a sweet taste. Home-cooked can be stewed, fried, brine noodles, made into bun filling, etc., and there are many ways to eat it. Bracken is even more cherished in the culinary world. Because of its emerald green color and beautiful shape, it can make a variety of cold and hot dishes with good colors and aromas, which are rich in strong mountain village flavor and overflowing with fragrance, which makes people salivate. Wuyuan is surrounded by green mountains, babbling streams, nature also gives the happy Wuyuan people mountain fern, spring shoots, water fern, cress, toon teeth, bitter vegetables and other pure natural game dishes, mountain fern is a favorite dish on the table of Wuyuan people, can be used to pad the bottom of the steamed fresh meat or bacon, can also be fried with bacon, you can also use a few buckwheat stir-fried mountain fern.

In March, the land of Gansu and Po is full of spring, setting off a green ecological "spring tide". Magnolia flower meatballs

1 pork filling: 200g 2 magnolia flowers: 2 (about 20 petals) 3 horseshoe: 100g (peeled net weight) 4 eggs: one 5 minced ginger: 20g 6 sesame oil: 2 tbsp 7 cooking wine: 1 tablespoon 8 Soy sauce, salt, chicken essence, starch, oil: a little 1. Take apart the magnolia petals, wash them, add 1/2 teaspoon of salt to the water, soak the petals for a while, drain and set aside. Add cooking wine and soy sauce and salt to the minced meat, mix well and marinate for 10 minutes. Wash and peel the horseshoe and cut into finely chopped pieces, magnolia petals into finely chopped and ginger into finely chopped pieces. Add the minced horseshoe, minced petals, minced ginger, egg white, sesame oil and chicken essence into the minced meat and stir well in one direction with a spoon until the minced meat is strong. Spread a little oil in the palm of your hand and use a spoon and palm to lump the meat into meatballs slightly larger than a ping-pong ball, Place the prepared meatballs in an open steamer and steam on high heat for about 8 minutes. Remove the meatballs, pour the water oozing from the steaming meatballs into a small pot, bring to a boil, mix the starch evenly with an appropriate amount of water, pour into the pot (reduce the heat or remove from the heat), and adjust to a thin mustard. Place the steamed meatballs on a plate, pour the mixed sauce over the meatballs, and garnish with magnolia buds.

In March, the peach blossoms begin to bloom, March is the best season to watch the peach blossoms, where to see the peach blossom sea full of mountains? Located at the foot of Yunju Mountain in Yongxiu County (next to National Highway 105), Phoenix Mountain is known as the "Peach Garden", with a total of more than 5,000 acres and more than 100,000 peach trees. The peach blossoms in the mountains look even more delicate and moving under the background of the smoke and rain. In the ten thousand acres of peach forest, I knew what was the ocean of flowers, and the whole piece of peach blossoms, like a warm flame, burned the entire Phoenix Mountain. Peach blossoms, blooming in the wind, dotted with pink dots all over the mountains, fragrant and fragrant, accompanied by the green in spring, what a visual enjoyment!

Peach blossom brown sugar porridge

1. Japonica rice: 50g 2. Glutinous rice: 50g 3. Brown sugar: 3 tablespoons 4: Peach blossoms: 10g

1 Mix two kinds of rice, rinse and soak for 2 hours. 2 Peach blossoms remove the stem, rinse and soak for 30 minutes. 3 Take a casserole dish, magnify half a pot of water, put in the rice, bring to a boil on high heat, low heat for 40 minutes. 4 Put some brown sugar. 5 Put the peach blossoms and cook for 5 minutes. 6 Just put some goji berries.

Organize and edit: Wang Wenxiao

Producer: Department of Culture and Tourism of Jiangxi Province

Submission email: [email protected]

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