In the spring of March, everything recovers and the grass grows and the warblers fly. The cherry blossoms of Wuda University, the peach blossoms of Linzhi and the plum blossoms of Yuhuatai are in full bloom. I think that the soft leaves, vegetables and bamboo shoots in my hometown are full of Shan Ye! Before Tomb-Sweeping Day, that touch of green became more and more profound in my memory. Although some relatives have gone, there are still many people I know living in that land. Even if I can't go back, I can vaguely see the mountain, the water and those people in my dream.

In my hometown, the first dish in spring must be soft cake. If someone asks me if there are any delicious specialties in your hometown in spring, the first thing I think of is "soft cakes". If you go back to your hometown at this time and go down to the fields to collect the annual soft cakes and make them, it's really intoxicating to think about the picture!

I don't need to tell you my mother's skill in making soft cakes. The soft pastry smells delicious and makes people salivate. The sticky and fragrant smell is the most unforgettable! The method is to pick wild soft rice seeds (also called green vegetables), wash them, mash them into mud, then put glutinous rice flour and soft rice seeds into a basin, add appropriate amount of boiling water and stir them evenly, then add sticky rice flour and knead them into dough.

Then roll the dough into dough, wrap it in sesame and sugar stuffing, knead it round and flatten it to make a soft cake. Finally, add a little oil to the pot, heat it, put it in, turn it over when the skin is hard, and repeat this several times.

After some "boiling", "kneading" and "frying", the fragrant soft cake is out of the pot. Although it is not delicious food, for me, it is not only the taste of food, but also the taste of spring, hometown, inheritance and family reunion.

The scientific name is shepherd's purse, and our Hubei province is called Dicai. It is a kind of herb growing in the wild and a wild green vegetable that can be used for cooking. Common in fields and roadsides. Every spring is the best time for picking. Can be cooked, can make cold dishes, can eat jiaozi. Fresh and tender taste, rich nutrition and excellent health care effect.

There is a custom in Hubei. On March 3rd every year, we eat local dishes and boiled eggs. It is said that when he was in the Three Kingdoms, one day the imperial doctor Hua Tuo went out to collect medicine and was caught in the rain. He took refuge in an old man's house. The old man suddenly had a headache, dizziness and pain. Hua tuo immediately diagnosed him, then picked a handful of vegetables in his garden and boiled eggs with juice. The old man recovered after eating three eggs. After the news spread, people followed this way of eating, covering urban and rural areas. The date when Hua Tuo treated the elderly happened to be the third day of March. Therefore, on the third day of March, it became a custom to boil eggs with local dishes.

In addition, it is also delicious to make ground vegetables into cold salad. Mainly wash the ground vegetables, blanch them in boiling water until they are green, then take them out and put them in cold water, then drain them, cut them into small pieces and put them on a plate. Then cut peppers, garlic, cooked carrots, etc. Block, put into a plate, add salt, monosodium glutamate and sesame oil, and stir well.

Ground vegetables can also be used to wrap jiaozi. Jiaozi is also a delicious traditional pasta. The taste is fragrant, not only delicious, but also nutritious. It is a good product for softening the liver and moistening the lungs in spring. However, because shepherd's purse contains oxalic acid, it is better to blanch it with hot water when eating, which will be more beneficial to the body.

In my hometown, fried bacon with wild bamboo shoots is a big dish. After the spring rain, bamboo shoots have sprung up in the bamboo forests in the mountains, which is the best gift from nature. Spring breeze blows not only peach blossoms and apricot blossoms, but also soil, which wakes up the small bamboo shoots in the mountains. This is not only the taste of my hometown in my memory, but also the homesickness of a stranger in spring!

Most wild bamboos grow in barren hills, or around ridges or houses. It can be used as a fence and wind protection. It is only two or three meters high, covered with thorns, with developed roots and messy branches. It is not as neat and full as artificially planted bamboo, but its bamboo shoots are crisp and sweet, fragrant and delicious, which is better than domestic bamboo shoots.

Peel off the shell of wild bamboo shoots to expose the tender yellow inside, wash them and blanch them with boiling water to remove the original bitterness of wild bamboo shoots.

Slice the blanched bamboo shoots, wash the side dishes and cut into pieces, and prepare the onions and garlic for later use. Then wash the bacon, cook it in a pot and cut it into thin slices. Heat the oil in the pan, stir-fry the bacon until the fat part becomes transparent, set aside, stir-fry the chives and garlic with the oil in the pan, then stir-fry the peppers, add the bamboo shoots, add salt and soy sauce, and stir well.

The fragrance of bacon is soaked in fresh bamboo shoots, and the salty bacon is blended in the light. Crisp and tender mixed with chewy Q bombs, sweet and delicious, wonderful. In this colorful season, after tasting thousands of delicious foods, I found that what I miss most is my mother's fried bacon with wild bamboo shoots. If my mother cooked this dish of fried bacon with wild bamboo shoots, I would definitely eat three bowls of rice, which is absolutely delicious!