"Wild Vegetable Round Dance" opens the spring on the tip of the tongue

Source: China Women's Daily

Wooden easy

"Mother-in-law in her 80s, go dig up the cabbage yourself and send me a courier!" This is the circle of friends sent by colleagues in Beijing a few days ago. When exactly does spring begin? Su Shi said: "Three or two branches of peach blossoms outside the bamboo, the spring river plumbing duck prophet." The foodie said: "Dig up the dumplings, stir-fry dandelion, stew a meat with spring shoots, stir-fry dried reeds, make a soup with goji berries, sweet elm money rounds with locust flowers, and stir-fry sauce with bracken..."

In The spring of March, even if you don't dig wild vegetables, as long as you go to the nearby vegetable market, you can find that the "spring on the tip of the tongue" has come. As Wang Zengqi said: "Look at fresh fish and water vegetables, turquoise cucumbers, and red peppers." Lively and crowded, people feel a kind of spring fun. "The spring wind thaws the spring buds, accumulating the life and vitality of a winter, so it is twisted out of the soil, and eating spring buds is also a kind of respect for spring."

In fact, why should we step on the green in tanchun? Good at tasting the delicious Chinese through the customs of "eating spring" and "biting spring", when everything is budding in the spring, it will take the lead on the tip of the tongue and let the spring of the taste come early.

Peas: Lightly boiled and stir-fried are best, and pea cakes are the main spring afternoon tea

The earliest "spring flavor" on my family's table this year is sweet and soft peas. Peas, sweet taste, flat sex, and medium and lower qi, good for urination, detoxification of sores. The ancients believed that peas could cure thirst, and its usage was "lightly cooked". "Quenching thirst" is now diabetes, so diabetics may wish to eat lightly boiled peas often. The "Compendium of Materia Medica" also records that peas have the effect of "removing dark spots on the face and making the face shiny". Because peas are rich in vitamin A, it has the effect of regulating skin metabolism; it also contains a lot of carotene and lutein, which can protect the optic nerve, especially suitable for people who often stay up late, have tired and dry eyes, and have blurred vision.

Li Shizhen said that peas are "better to cook and stir-fry." For example, scrambled eggs with peas, fried shrimp with peas, rib soup with pea yam, and we can also make our own pea cakes, which is very suitable for spring afternoon tea. Directions: Add a little cooking oil to cook the peas for 10 to 15 minutes; cool and dry and beat them into a blender; then pour the pea puree into a non-stick pan, add 25 grams of cast sugar, 15 grams of butter, stir-fry over low heat; then put them in a box and wipe them flat, put them in the refrigerator for more than 30 minutes; pour out and cut into pieces to eat directly.

Spring shoots: A pot of pickled tuk tuk fresh, let time leap from the waxing moon to the spring

Spring food "buds" are Chinese's cognition of spring taste. When it comes to eating spring buds, spring shoots must have a place. Bamboo shoots are the first germination of bamboo, with different seasons and different tastes. But in the mouth of foodies, spring shoots are delicious to the point of beauty. The ancients said: "Under the shallow silver lamp of the autumn wave, in front of the spring shoots and the jade mirror." "If you want to say the most delicious taste of spring, spring shoots are absolutely well deserved." Tang Taizong was an avid eater of spring shoots, and whenever spring shoots were listed, he summoned his courtiers to a "bamboo shoot feast". Su Shi also wrote a poem specifically for spring shoots: "The Yangtze River goes around Guo Zhiyu is beautiful, and the good bamboo and mountains feel the fragrance of bamboo shoots." ”

The simplest way to do spring shoots is to braise them in red, which can be tasted. Those who love to drink soup can make pickled tuk tuk fresh, cut the bacon, pork belly and spring shoots into pieces and stew, the crisp and fragrant flavor of the bamboo shoots mixed with the salty aroma of the meat, a pot of soup grunting, time will leap from the waxing moon to the spring. If the taste is light, you can eat white-burned bamboo shoots, or you can compete with asparagus for a double shoot, one bite and one spring, and eat them all into the stomach.

Cabbage: On the third of March, lettuce serves as a elixir

The early spring cabbage, after a winter of wind and frost, quietly gathered the energy of the earth. As the earliest primrose of the season, the cabbage is the first to sow a patch of green in the field.

Also known as local vegetables, during the Wei and Jin Dynasties, there were a number of "Water Chestnuts" that came out. In the Song Dynasty, Lu You once chanted "Ten Rhymes of Food And Water", and Su Shi's "Twelve Books with Xu" said: "Today's food is extremely beautiful... Although it is not willing to be five tastes, it has the beauty of taste. In modern times, zhou zuoren, Wang Zengqi and other people have made a name for themselves.

"On the third of March, lettuce serve as a panacea." Cabbage dumplings, cabbage ravioli, cabbage buns, cabbage spring rolls... The aroma of cabbage is rich, generally blanched after boiling water, chopped to add color, and fresh meat mixed into filling, fresh field aroma and rough meat aroma, at this moment handshake and harmony, complement each other.

Toon: Dead wood in spring, leaves fragrant, medical and food at the same time

"Tsubaki wood is solid and the leaves are fragrant." As early as the Han Dynasty Chinese there are records of eating toon, and toon and lychee have become two major tributes to the north and south at the same time. There is a saying: "Lingshan is rare, and the buds are fresh in March." Huan Ruijun picked away, sparse me self-security. "The word "Tsubaki" is a combination of wood and spring, and has the reputation of dead wood in spring." Eat toon in spring, and have both medicine and food. "Toon is rich in nutrition, much higher than other vegetables, and has the effects of replenishing deficiency and aphrodisiac, replenishing kidneys, anti-inflammatory, hemostatic, and analgesic, and healthy stomach."

Toon has only ten days of the best tasting period every year, generally sprouting before the Qingming, and the best picking period for toon buds before the Qingming to the valley rains. The first plucked sprouts are not only fat but also fragrant.

The most common toon is toon scrambled eggs, toon mixed with tofu, fried toon fish, etc., if you want to retain the taste of toon for a long time, you can make toon sauce. Directions: Wash and blanch the fresh toon, blanch the water, chop it into small pieces, the ratio of toon and chili pepper is 1:1.5, put in the right amount of salt, 2 spoonfuls of white sesame seeds, a little chicken essence, heat the oil and pour it into the bowl, with a "bang", the aroma comes to the nose. After being prepared, it can be bottled and preserved, and used to eat dumplings as dipping sauce or bibimbap is very appetizing.

Alfalfa head: "Grass head circle" is delicious and fragrant

When I meet alfalfa heads in the spring when I visit the wet market, I always buy some to go home and make "grass head circles" for my son. My son loves to eat fat sausages the most, and he makes pepper fat sausages on weekdays, and in the spring, he will do "grass head circles".

Alfalfa head, Suzhou people call it "golden cauliflower", Shanghainese call it "grass head", and also call it "straw", while in Nanjing it is called "hen head". I grew up in Xinjiang, and when I was a child, the most eye-catching thing in the spring was the endless alfalfa field, but I almost never ate alfalfa head. Probably because its texture is easy to age and bitter and "scrape oil", it is rare to eat meat at that time, where there is oil to scrape. Nowadays, everyone thinks that there is too much oil and water in the abdomen, so the alfalfa head has a head for its extraordinary deliciousness.

Nanjing people eat alfalfa heads mostly for stir-fry, known as "raw sautéed alfalfa heads". In Shanghai, there is a world-famous "grass head circle". The circle is the pig intestine, originally people were burned separately to make a braised circle, but too much grease is easy to grease; and the grass head just has the name of "oil rag", its ability to eat oil is not comparable to ordinary vegetables, so it is used to match the grass head and the large intestine together. The grass head absorbs the oil of the large intestine, and the large intestine absorbs the fragrance of the grass head, and the two are matched with a great feeling of "washing lead, destroying the rigidity for soft, elegant and elegant", eating grass has a fleshy feeling, the meat has a grassy aroma, fat but not greasy.

In fact, everyone who takes life seriously knows how to find the way to exquisite and beautiful in ordinary daily life. "Eating spring" is to touch spring through the taste buds, reminding us of the prosperity of spring and cherishing the present. This spring, you eat the spring flavor into your stomach, and your homesick heart will be solid.