How wild is spring in Northeast China?

How cold the winter in the northeast is, how wild the spring in the northeast is!

This field is by no means a wilderness, but a wilderness, especially in spring.

Northeasters love spring from their hearts. After a cold winter, the northeast land ushered in a warm spring. People walk in the spring when everything is born, and the sultry spring breeze blows into their hearts. ...

Hua, the messenger of Northeast Spring.

Before the ice and snow melted, the ice flowers had quietly bloomed.

I remember when I was a child, every early spring, my friends and I would look for that golden flower in the ice and snow. The spring breeze moves slowly, and the ice flowers sway and bloom in the wind. ...

For us northeast people, the scenery in spring is beautiful, but what fascinates us more is the delicious food in spring.

In the northeast, spring food comes from the gift of nature.

This is delicious food that has been waiting for a year. If you miss it, you will have to wait for 365 days.

Today, we will talk about the spring food in Northeast China and appreciate how wild the spring in Northeast China is.

Much like women, pickles are the hottest.

If you find people squatting on the ground in groups of three or five in the northeast spring, or alone, poking around with knives, please don't doubt that they are either sweeping mines or playing wild.

They are digging for a wife. ...

Female is female, scientific name dandelion.

When you say dandelion, you will understand immediately! Yes, it is the dandelion flying all over the sky with breath.

Well, we northeast people like to eat in spring!

Of course, we eat the old woman's buds, and the best time is when the flowers and bones have not yet grown.

You must dip your wife in the sauce. If it is served with garlic, it will taste on the next floor.

In front of the old woman, cucumbers, green onions and carrots are all younger brothers, which is simply incomparable.

Grandma, this wild vegetable is the best way to get rid of fire.

Especially in the early years, the northeast people ate vegetables and meat stored in winter all winter, and their anger was strong. In spring, they ate this bitter and sweet woman, clearing away the liver and improving their eyesight, and their intuition and anger completely disappeared, making them feel better.

Three Musketeers of Fern Wild Vegetables: Fern, Monkey Leg and Huangguaxiang.

In spring in Northeast China, fern wild vegetables are definitely the representative of local flavor.

Yuan Mei, a literary glutton in the Qing Dynasty, wrote in "Suiyuan Food List" and "Miscellaneous List": "Pteridium aquilinum should not be treasured, but it should be cleaned and stewed with chicken soup. Those who must buy Kanto are all fat people. "

It seems that in the Qing Dynasty, the taste of bracken in Northeast China was already very famous.

Fat, strong and tender bracken is the best. When it gets old, it will be tough and tough, and it will be boring to eat.

Hericium erinaceus is mainly produced in Changbai Mountain in the northeast of China. Plants are divided into two colors: green and purple. Its name comes from its dark brown leaves, which look like the legs of a monkey.

Hericium erinaceus is rich in nutrition and has the effects of clearing away heat and toxic materials, tonifying deficiency and dredging collaterals.

I remember when I was a child, whenever I had a stomachache, my mother would fry a plate of Hericium erinaceus in the kitchen, which was quite delicious. As for its efficacy, it is still unknown.

Huangguaxiang, also known as Cantonese cuisine.

According to legend, in the early years, Huangguaxiang was bought by a large number of Guangdong businessmen, so it was called Cantonese cuisine in Northeast China.

Although Huangguaxiang is a fern wild vegetable, it has a similar fragrance to cucumber.

This dish can be fried or made into steamed stuffed buns with minced meat. Take a bite, my mouth is full of the smell of wild Shan Ye forest, and I can't help but have an appetite.

The smell of wild wormwood is refreshing. ...

Artemisia selengensis is the bud of Artemisia selengensis, and it is a kind of flavor wild vegetable that can only be eaten in spring.

According to Compendium of Materia Medica, Herba Artemisiae Scopariae has the functions of invigorating spleen and stomach, nourishing liver and gallbladder, diminishing inflammation and removing fire, and clearing away heat and toxic materials.

There are many ways to eat Artemisia ordosica buds, which can be fried, stewed with fish or cold. If it is used to make wonton, it is also a great product.

Chrysanthemum morifolium buds in early spring have a strong fragrance of chrysanthemum morifolium, which is a wild fragrance that is difficult to find in ordinary vegetables.

I eat wormwood, which is my favorite home-cooked dish and used to stew potatoes.

Stewed potatoes with wormwood buds are dense, and wormwood buds are spicy and appetizing. The two complement each other, especially when stew is used for bibimbap, which is called a fragrance.

Thorny buds, the king of food in northeast spring.

Thorn bud, also called thorn bud, thorn bud, is the bud of Aralia elata in spring.

This kind of wild vegetable, regardless of nutrition or price, is the best in the field of spring wild vegetables in Northeast China, without doubt.

Thorn bud, a wild vegetable with the same origin of medicine and food, has rich game and mellow and sweet taste. Known as the "king of wild vegetables" in Northeast China, it is also an important specialty of local exports to earn foreign exchange.

The thorn bud is rich in vitamins and minerals, and has the effects of eliminating dampness and promoting blood circulation, calming the nerves and expelling wind, nourishing yin and benefiting qi, strengthening bones and muscles, strengthening stomach and diuresis, and can be used for rheumatoid arthritis, impotence and diabetes.

The higher the quality of ingredients, the simpler the cooking method, and the same is true for eating thorn buds.

After the buds are scalded with boiling water, you can make pickles directly (Northeast people are particularly willing to leave books on pickles), or you can spread eggs on the buds.

The method is similar to that of Toona sinensis eggs, but the taste is very different.

Kaijiang fish, the wildest "biting spring".

In winter in northeast China, rivers are frozen for thousands of miles. In spring, the ice and snow melted and ushered in the period of river opening. At this time, the ice layer broke and moved down along the water flow, forming an ice raft on the river surface, and the mighty ice raft went down the river. This is Kaijiang.

With the fragmentation of the ice, the fish that had been wronged for a winter also woke up.

Due to the hunger throughout the winter, the fat in Kaijiang fish has disappeared and its intestines are extremely clean.

At this time, Kaijiang fish became firm and delicious, which could flow eyebrows. ...

It's best to use a large pot of firewood for fish, and a small pot on the gas stove can't be out of the way.

As the saying goes: Kaijiang fish, laying hens, sleeping in cages and mistresses are the four major fragrances of life. It can be seen that the delicious flavor of Kaijiang fish is of great significance to the northeast people.

In the northeast, you can only eat Kaijiang fish for 20 days in April. If you miss this season, you can only wait for another year.

If you miss these 20 days, Kaijiang fish will absorb polluted air, fish will lose their spirituality, and there will be no such delicious taste, so many fish will disappear. ...

Stepping on the tail of spring, you can have a delicious mushroom meal.

Every year coincides with May and June, when the weather gets warmer and there is plenty of rain, which is the season when people in Northeast China eat golden-crowned Pleurotus ostreatus.

Pleurotus citrinopileatus, also known as Jade Emperor Mushroom, Pleurotus citrinopileatus.

Pleurotus citrinopileatus has beautiful appearance, golden color, delicate posture and rich nutrition, among which protein content is as high as 42. %, about twice as much as eggs. It also contains eight essential amino acids such as lysine, threonine, phenylalanine, etc. It has the functions of lowering blood pressure, cholesterol and tumor, and can improve symptoms such as kidney deficiency, impotence, cardiovascular diseases and obesity.

The Pleurotus eryngii is delicious, especially the wild Pleurotus eryngii has a strong Shan Ye mushroom flavor.

It is not easy to pick Pleurotus eryngii, because this mushroom is delicate and delicate. Remember to handle it with care, otherwise it will easily break into slag.

Pleurotus eryngii is delicious and makes people chew their tongues.

In order to enjoy the delicious taste of Pleurotus ostreatus, this mushroom must not be blanched. After washing, tear it off by hand and put it directly into the pot, and stew it.

Of course, if the mushroom stuffing can be chopped and wrapped in jiaozi, the delicate taste and delicious taste will make people want to stop.

Spring in the northeast is wild and precious.

Spring grows in summer, autumn harvests in winter, and the climate in Northeast China has four distinct seasons.

Spring comes in the northeast, and everything grows. Life on the black land cherishes this precious spring. It grows wildly, but it also breeds a mouth-watering taste.

Spring in the northeast is full of game!

# Northeast Wild Vegetable # # Northeast Vegetable # # Wild Vegetable # # Kaijiang Fish # # Powdy #