Spring limited food, 5 kinds of seasonal dishes with fresh eyebrows, you have to try, if you miss it, you will have to wait another year
There are many seasonal delicacies that cannot be missed in spring. The common ones are spring bamboo shoots, broad beans, leeks, vegetable cores, shepherd's purse, malantou, toon, etc. These seasonal vegetables are lining up to wake up everyone's taste buds. These spring-limited delicacies are your favorite. Which one do you like? Which one is the most common in your hometown?
No matter what kind of spring-limited ingredients, as long as they are in season, the taste is the most delicious. At this time, our family will always make these seasonal dishes in different ways, so as to feel the beauty brought by spring, and share with you today. 5 common spring limited ingredients, with the most classic recipe for each ingredient, the steps are detailed, and friends who like it can try it!
1. [Toon]
The time to eat toona sinensis is very short every year, only at the beginning of spring, around March every year, is the season of toona sinensis, especially the first crop of toon, the taste is the freshest and the strongest. , there are only 20 days a year, don't miss it if you like to eat it, because the listing time is short, so the price of toon is very high, especially when it is just listed, the toon buds bought today cost 7 yuan a tael , that is, 70 yuan per pound, which is much more expensive than meat. I couldn't hold back, so I bought a small handful to try it out. The toon is not very heavy, and this one is only 22 yuan, so I can imagine it again. Accepted;
There are many ways to make toon, cold, stir-fry, and soup. The most classic is toon scrambled eggs, which is delicious. Today, I will share with you the practice of toon scrambled eggs. Mastering the skills will make the toon you make fresh and tender. smooth eggs
【Toon scrambled eggs】
[raw materials] a handful of toona sinensis, 4 eggs, edible oil, salt;
【The practice of toon scrambled eggs】
Clean the prepared toon, and wash it several times;
Boil the water in the pot, add a tablespoon of salt, pour the cleaned toon into it, blanch for ten seconds, wait for the toon to turn from red to green, then take it out, put it in cold water to cool down, do not wait for the pot Boil the water, so that the toon will be fresh and tender, and the blanching water can also remove the nitrates on the toon, and can also force out the aroma in the toon;
Put the prepared 4 eggs into the bowl and beat them evenly. After the eggs are broken up, add salt. The amount of salt includes toona sinensis, and stir well;
The toon that has been in cold water is picked from the pole. The pole at the bottom is old and the taste is not good. Do not keep it. After picking it, cut it into small pieces;
Put the sliced toon in the egg mixture, stir well, and you can start to fry the eggs;
Heat the pot, add a little more cooking oil, pour in the toon egg liquid, turn it gently when the bottom is solidified, stir fry until the eggs solidify and then the pot is ready, don't fry it too old, so the taste is not enough fresh;
2. [Leek]
Leek is a very common vegetable and can be bought all year round, but when you ask when the leeks are the best, it must be spring. The leek is the most fresh and tender in spring. The leek is often used for stuffing, leek pork dumplings or leek pie, etc., but the most common one is scrambled eggs with chives. The best choice for eating leeks;
【Scrambled eggs with chives】
[Raw materials] 1 leek, 4 eggs, salt, soy sauce, cooking wine, vinegar, cooking oil;
【The practice of scrambled eggs with chives】
Wash the leeks you bought home and cut them into minced leeks;
Beat the eggs in a bowl, add a spoonful of salt, a little cooking wine to remove the fishy smell, a little vinegar to remove the fishy smell, a little soy sauce for seasoning, a little water to make the fried eggs more fluffy, and beat evenly;
Add oil in the pot, the oil temperature is 50% hot, add the minced leeks, stir fry quickly for ten seconds, no need to add salt here, add a little more salt to the eggs to ensure the saltiness of the whole pot of vegetables, so as to avoid the leeks Drain the water, pour the egg liquid on the leeks after the leeks are soft;
The egg liquid at the bottom is slightly solidified, slowly push it out from the inside to the outside, fry until the eggs are completely solidified, and take out of the pot;
The fried leeks are crispy and not watery, and the fragrance is full, very delicious;
3. [Namosu]
This year's spring seems to have come earlier. It started a year ago, and the sun has been shining brightly since the end of the year, making it extraordinarily warm. Although it was just the beginning of the year, the fields were already full of vitality, and the vegetable fields that had slept for the winter were also rejuvenated. There is a new life, especially the vegetable moss. In some places, the vegetable moss is also called the core. The most common one is the vegetable core. The vegetable moss is a kind of food with a very short season. In about half a month, the vegetable moss must be picked in time, otherwise it may become old and then bloom;
The method of vegetable moss is also very simple. Clean the freshly picked or bought vegetable moss, add a little cooking oil, minced garlic and salt, stir-fry and eat it without any extra seasoning. There is a little bit of its own sweet taste. Today, I will share with you the garlic moss, which is simpler than stir-frying;
【Garlic moss】
[raw materials] a handful of vegetable moss, 4 cloves of garlic, salt, oyster sauce, cooking oil;
【The practice of garlic veggie moss】
Clean the prepared vegetable moss. Generally, I like to burn the whole garlic vegetable moss. If it is too long, it can be cut in half;
Boil water in a pot, add a spoonful of salt and a little cooking oil after the water boils, put the cleaned vegetable moss into the water, and add salt and cooking oil to make the vegetable core green;
At the same time, set up another pot, add oil to the pot, put the prepared minced garlic in the oil and saute until fragrant, add a little water, start seasoning, a teaspoon of salt, a little oyster sauce, stir well, and bring the water to a boil;
Blanch the water for about 1 minute, the vegetable moss becomes soft, immediately put it out of the pot and put it on a plate, and pour the prepared minced garlic soup;
The delicious and refreshing garlic vegetable moss is ready. The vegetable moss in this way retains its original taste and tastes the unique sweetness of vegetable moss;
Four, 【Ma Lan head】
Malantou is one of the common wild vegetables in spring. When I was a child, I always went with my grandmother to cut some in the fields with a basket. Of course, when we were young, we didn’t have so much patience. After running, I came back after I was tired and found that my grandmother had cut a big basket full, and the basket I brought along by the way was also full, I felt that I cut it myself, and I went back with the basket contentedly;
Malan tou has the effect of cooling down and eliminating fire, so at this time of the year, our family often eats malan tou. The most common malan tou and I personally think the best way to do it is fragrant dried malan tou, which can be cold or fried. own preferences;
【Fried Fragrant Dried Malan Tou】
[raw materials] appropriate amount of malan head, dried tofu, minced garlic, salt, oyster sauce, edible oil;
[The practice of stir-frying fragrant and dry Malan head]
Boil the cleaned malan head at home, boil the water in the pot, add a little oil, add a spoonful of salt, pour the malan head in, add oil and salt to prevent the malan head from turning yellow, blanch it in water, It can remove some of the bitter taste of Malan head,
Remove the malan head from the water, put it in cold water to cool it down, or rinse it under clean water;
Squeeze the water out of the cooled Malan head and chop it;
Heat the pot, add cooking oil, the oil temperature is 50% hot, add minced garlic and saute until fragrant, then add diced dried bean curd, diced maran head, and stir-fry on high heat;
Finally, add an appropriate amount of salt, soy sauce, and sesame oil, stir-fry until the seasoning melts, and take out of the pot;
The delicious fried fragrant dried malan head is ready;
5. [Spring bamboo shoots]
Spring bamboo shoots are the well-deserved king of spring-limited delicacies. Spring bamboo shoots are different from winter bamboo shoots. Winter bamboo shoots are buried in the ground, and the tips of spring bamboo shoots are exposed on the soil surface. Only in spring can you taste the deliciousness of spring bamboo shoots. After spring There is no more, the spring bamboo shoots grow slender and long, and the thin shell of the fresh spring bamboo shoots still has a little damp soil. At this time, use a knife to peel off the shell, and you can see the crispy tenderness. of bamboo shoots;
Spring bamboo shoots are sweet and crisp. The common practice is stewing and stewing soup. This is irreplaceable for winter bamboo shoots. Winter bamboo shoots can be used as fillings and fried pickles. Spring bamboo shoots are generally stewed bamboo shoots in oil, fried bamboo shoots with sauce, and of course the most famous ones. Pickled Duxian, use spring bamboo shoots with bacon, pork belly and thousand pieces, and simmer on low heat for 2 hours. The boiled bamboo shoot soup is delicious and makes you unforgettable after drinking it . Braised bamboo shoots in oil are more common, they are simple to prepare, and have a moderately sweet and fresh taste. It is the most common dish on the table of Jiangnan people in spring;
【Braised bamboo shoots in oil】
[raw materials] 1 catty of spring bamboo shoots, salt, sugar, cooking oil, soy sauce, chopped green onion;
【The practice of braised bamboo shoots】
Fresh bamboo shoots are peeled, cleaned, smashed, and then cut into sections, so that the chopped bamboo shoots are easier to taste;
Next, you can burn the spring bamboo shoots. Add a little more cooking oil to the pot, pour in the cut bamboo shoots, stir-fry for about 3-5 minutes on low heat, and fry until the edges of the spring bamboo shoots are slightly browned, and you can proceed to the next step. ;
Season first, add a tablespoon of sugar, a tablespoon of soy sauce, a little rice wine, a teaspoon of salt, and half a bowl of water, stir fry evenly, cover the lid, and simmer for about 8 minutes;
Simmer until the water evaporates almost, and the sauce becomes a little thick, then add a little sesame oil to enhance the fragrance, stir fry evenly, and take out of the pot;
Take out of the pot, sprinkle with chopped green onion to garnish, and the delicious braised bamboo shoots are ready;
【Summarize】
Taking advantage of the pace of spring, go to the market to buy these fresh vegetables, start your own hands at home, and feel the taste of spring on the tip of your tongue!