Vegetables are in season.
when you go to a restaurant for dinner, if the vegetables you ordered are not in season, the qualified waiter will quietly remind you that this dish is out of season.
"seasonal" can be found in all seasons. Seasonal vegetables are short for seasonal vegetables. Jiangnan people are most seasonal in eating, and they are not careless about what they eat in any season.
It's late spring and light summer. What seasonal vegetables are available? Amaranth, cowpea, cucumber, snail, bitter gourd, pugua, tomato and other melons and vegetables, bathed in the spring sun, grew longer and longer.
I went to the food market. When I saw this melon, I wanted to buy it. When I saw that dish, I stuffed it into the basket. But on second thought, the temperature is high in summer, and fresh melons and vegetables fade overnight, so it is often uncertain. Besides, a family of three has a limited appetite, so it's best to buy and eat now. However, if you see lotus roots and tender ginger, don't hesitate to buy them even overnight. Because once you miss it, you can only wait for the next year.
lotus root band is the tender bud of lotus whip. Compared with the lotus root, the lotus root band is tender and brittle, and the cut section is very similar to the miniature lotus root-the little finger is thick, white and delicate, not stained with any noise, like a work of art carved from suet white jade, exquisite and crystal clear.
ginger is old and spicy, so it can get rid of fishy smell. But if it is used as a vegetable, it is still tender-it is yellow all over, with a slight purple at the top, enough water and less fiber. In a year, only the tender ginger around the Dragon Boat Festival is eaten without silk and tendons, and it has a crisp taste.
Confucius is not easy to serve, and he is particularly picky about food-fish is hungry but meat is defeated, color is bad, stink is bad, cooking is bad, food is not eaten from time to time, cutting is not correct, sauce is not allowed, and preserved wine is not allowed. However, he also has his own hobby, that is, "not withdrawing ginger food."
Up to now, we can't find out the contents of Confucius' favorite "ginger food", but it is definitely derived from tender ginger. In Jinhua, Yongkang Wuzhiyan Scenic Resort's tender ginger is famous. Simply put, slice and shred, and marinate with soy sauce or mature vinegar for one night, which is the wonderful thing to drink. If stir-fried, chicken nuggets, sliced meat and shredded eel are all the best choices.
autumn is the harvest season. Looking around, there are not only golden rice waves, but also purple sago, green towel gourd and orange pumpkin. Even the white pepper in Tangxi gradually turned from silvery white to deep yellow, and finally put on a red dress.
years don't live, but the seasons are orderly. If we don't care about Shannon, we won't realize the subtle changes caused by time series conversion. Take taro stalk for example, if it is not mentioned, it will never be imagined, let alone regarded as a vegetable in autumn.
Taro is planted in late spring. If you want to eat taro stalks, you have to wait until late summer and early autumn. Stem, that is, the tender core part of the false stem formed by the clasping of taro leaves, is not exposed to the sun and photosynthesis is not obvious, so the core is white. It has less fiber, more water and crisp taste.
Jinhua people know a lot about taro stalks, and restaurants often see "sliced pork with distiller's grains and taro stalks"-pork belly slices are slightly stir-fried. Add taro stalks and add a little distiller's grains to enhance flavor. Although this dish is ordinary, it tastes fragrant and fragrant, and has no fiber texture.
In recent years, the tender cores and stems of various vegetables have been eaten a lot, such as the winter bamboo shoots in Tashi, Wucheng, the wild bamboo shoots in Yushan, the water cress in Zhuge, Lanxi, and the lotus root band in Xuanping, Wuyi, etc. The fresh winter bamboo shoots, the soft water cress and the crisp lotus root band can still be seen, while the taro stems in Tangxi are white.
it may be unfair for Chinese cabbage to praise taro stalks like this. Because in autumn and winter, especially after the frost, Chinese cabbage is an outstanding representative of "the late autumn and the late autumn"-the leaves are wanton green, the stems are simply white, and they stand upright, standing on the soil.
youthful, tall, beautiful, free from vulgarity, with temperament. What's even more rare is that Chinese cabbage goes into the kitchen, washes it with clear water, folds it gently by hand, that is, it is piece by piece, lights the wood stove, spits out a spoonful of lard, puts aside some refined salt, stir-fries, and adds a little bean paste, which is so delicious and fragrant!
"Chinese cabbage" is the common name of Hangzhou, and Jinhua people call it "shepherd's purse". Houda "Gaojiaobai" is the signboard of Tangxi and a famous agricultural product in Zhejiang. In the countryside of Tangxi, because "Gao Jiao Bai" has long legs and small leaves, it is generally used to pickle vegetables. Over time, the shepherd's purse became rotten, and a local name "rotten shepherd's purse in Tangxi" became fragrant in Wucheng.
"Fish eat and jump, chickens eat and scream, and vegetables eat and taste delicious" is a jargon in the catering industry. Jumping, screaming, and being pretty all have innate vividness. Especially "Qiao" means rare and beautiful. Like taro stalks and leeks, they grow in the wild, which are both rare and beautiful, and all of them make people feel a little fresh and close, which can immediately arouse people's appetite.