Boom
Spring in western Yunnan came early, the rain had not yet passed, the cherry blossoms and peach blossoms and pear blossoms were blooming together, the old green was covered with a new layer of green, and countless mountain grass wild vegetables also came. The old man sat under the tree, tasted a cup of coarse and not ugly new fried maofeng, and set the umami between the treetops on the dinner table.
Toon has become more and more expensive in recent years, and the other day it was also on the hot search "Tender toon in a certain line of city sold to nearly 100 yuan a pound". In previous years, my home was in Jiangnan, and there was an old tree planted in the backyard, pinching the most tender purple buds to stir-fry, omelettes, or blanched water and cold mix, very light way to eat.
Toon Head The pictures in this article are provided by the author
The western Yunnan people eat toon in two ways, one finger long young bud head with water soaked in water, seconds blanched water, and then fried in the pot, fished up the dipping sauce - there are many options for ingredients, mixed with pepper salt and spicy saucer, or with chopped pepper millet spicy and grass fruit oil to make dipping water. Xu is the sake of the sunshine foot, the aroma of toon in western Yunnan is particularly strong, the spicy dipping water can not be suppressed, fried through the chewing creaky, full of aftertaste.
Slightly later on the market, slightly too old, but may as well, blanched and then cut into cubes, used to cold mix tofu. Tofu is best combined with fragrant dishes to create a dish of fragrant and tender spring freshness. Some dialect areas call toon "Tsubaki Heaven", watching the sky go up the mountain to pick it, holding the sky to decide how to eat it, and walking to the mountains and fields to "pick spring" when idle, it is really a romantic daily life.
In mid-March, after the peak of the toon season, the head of the tree is on the market. At first glance, it looks like a large toon, and those who have never seen it are easy to mistake it for toon, and even the appearance of growing on the branches is very similar to toon, but it is wrapped up like a bamboo shoot with more roots than toon.
Head of the tree
In recent years, eating wild vegetables is very fashionable, there are a variety of wild vegetables nutritional value of research, tree head vegetables is one of the rare ones, in addition to the most basic "heat and detoxification" effect of wild vegetables, it is said that it can also clean up blood vessels, healthy spleen and liver protection, a time of popularity. The most tender head vegetables can actually eat thorn raw, cut into thin slices, with mustard soy sauce, chewing like a very tender bamboo shoot coat, more bitter than bamboo shoots, but bitter for a few seconds there is a sweet aftertaste from the root of the tongue.
Sashimi
The more common practice is to fry bacon, add dried chili peppers to fry fragrantly, and stir-fry the head vegetables with a little blanching water, which is a fast dish with rich flavor and special rice. There are also used to simmer soup, stew clear chicken soup or stew barrel bone, soup stew to 80%, put the cut head vegetable into the boil for ten minutes, the color is still tender green, the fragrance is boiled into the soup, there is such a fresh lift, and then the meat soup does not appear greasy.
White-flowered sheepshoe nails bloom in March, and only one tree of white flowers blooms between the entire green canopy, which is beautiful and eye-catching. The locals call it "Old White Flower", which is distinguished from the Great White Rhododendron, which is called "Great White Flower" by the locals – the same thing is that they can all be eaten.
White-flowered sheepshoe nails
White flowers are tender and fragrant, slightly bitter, used to stir-fry bacon to remove greasiness, or with chopped peppers, or with broad beans and rice to cook soup; there is also a way to eat in western Yunnan, used to accompany water tempeh - water tempeh is the seasoning handle in the mountains of Yunnan, fermentation with ginger and pepper, sour and fresh back to sweet, cold mix or stir-fry how to use it. The white flowers seasoned with tempeh do not have a bitter taste, and the fragrance is even more outstanding.
In addition to flowers, the leaves of the white flower sheepshoe nails are also a fresh vegetable, pick the tender green leaves even the stems pinched, directly cooked, less salt, no oil, side dishes are not used - love heavy taste can be dipped in water; but slippery young leaves with natural grass and wood fragrance, in fact, do not need other tastes to stir, the soup is also qingyuan plain to the extreme, a bowl of moist, the smell of the mountain spring.
Horse mulberry flowers and loquat vegetables always appear in pairs, and the stall owner is consulted in a crappy vernacular, which roughly means that loquat vegetables can often be picked where the horse mulberry flowers are picked. These niche wild vegetables have a local name across a hill, it is difficult to understand the scientific name and origin, for example, there is a saying that the mulberry flower is the young bud head before the mulberry matures, and carefully identify the two but there is a difference... Loquat vegetables are also of unknown origin.
Massan flowers
Loquat dish
They are all varieties that have just emerged in mid-March, and they have disappeared in less than a month, and the method is very uniform: boiled. The mulberry flowers are tender and tender to chew, the opening of the small buds is excellent, and the loquat vegetables are slightly bitter and reveal a cool, somewhat like the cool taste of mint leaves. The daughter-in-law who will make it is fried in one or two native eggs, poured into water and boiled, added with horse mulberry flowers and loquat vegetables, and also into a handful of plantain, a pot of vegetarian soup to cook several layers of flavor.
There doesn't seem to be any controversy that the cp of wild bracken is bacon – even if there are examples of bracken made with cold sauces doing excellently.
Stir-fried bracken with bacon
The delicate parts of the bracken tip and the cut young stems are the best carriers for the aroma of bacon, and the aroma of wild bracken is far higher than that of greenhouse-grown varieties, and the stems are particularly thick.
bracken
Bracken has a character similar to spring shoots, when stir-fried alone, it is fragrant, rich and lush with super recognition, and the vegetarian dish brings out a little meat flavor; but if it is fried with meat, it is suddenly "left alone", enough to hold any grease.
Sour bud buds, the south is called sour buds, look like the buds that will not bloom, in fact, the new young leaves of the sour bud tree - to take advantage of the tip of the young leaves has not yet bloomed to pick down, the most tender time to shake the trunk can fall a lot, the young leaf head cooking soup is simply wonderful, boiled bacon, boiled ribs, boiled pork feet, and sour fruits, sour pickles are completely different natural sour, almost all meat food.
Spring in the vegetable market
There are many people who can eat between the mountains and the wilderness, and it is still impossible to say that there is still a leak here.
Goji leaf
Wolfberry leaves and wolfberry buds, a plant actually to eat two kinds of vegetables, wolfberry buds are the most suitable oil and salt stir-fry, wolfberry leaves are suitable for blanching water cold mix, mixing or habitual sour and spicy taste, under the wine under the rice two are suitable, but the fruit of the wolfberry is not sweet, not as good as the ganqing area - about the delicious left on the bud leaves?
plantain
Plantain is a good thing that can be medicated and eaten, with fava bean rice stir-fried, the sweetness of broad bean rice just neutralizes the bitter taste, and it is also a good dish with clear fire.
Plantain stir-fried broad beans
Fishy vegetables, that is, the fresh leaf part of houttuynia cordata, with spicy cold mix, a dish with a clear personality, called A honey B arsenic cream, love to eat from early spring to the next market, do not like to eat passing by the vegetable stalls are avoided.
Fishy dish
The mountainous areas of western Yunnan also produce water celery, water parsley, stinky vegetables, gray ash vegetables, which can be eaten directly when cooked and dipped in water, each with its own fragrance, and it is not exhaustive for a while.
The plateau area pays attention to "spring and summer supplementation", which roughly means that the backlog of the whole winter should be dispersed in the spring, and there is little summer heat in the plateau in the summer, and the late summer can be prepared to replenish energy in preparation for autumn and winter. I want to eat too much fish and meat during the winter festival, my taste buds are tired, and I just use a dozen spring vegetables full of mountains, almost all of which are bitter first and then sweet, fresh and timeless taste. When tasting the sky, tasting the earth, inhaling a breath of grass and trees, the old-fashioned Yunnan people will eat this year's season from the spring vegetables, the "temper" of the old heavens, is the water is drought, is it a harvest year?
Chewing a plate of spring leeks on a rainy night, this human taste is incomparably light.
Editor-in-charge: Zhu Zhe
Proofreader: Zhang Liangliang