2. The stem of wormwood in my hometown is also called Artemisia microphylla. In spring, there is a special fragrance that suits my appetite. Garlic can be used to make wormwood stalks, and shredded pork can be used to make wormwood stalks and hot pot. Artemisia selengensis And Artemisia selengensis. The former mainly eats young stems and the latter mainly eats young leaves, but they are all foods with high sodium content, and the salt needs to be reduced by half when cooking.
3, fried snails! "A clean snail is worth a goose." Spring is the best time to eat snails. At this time, snails have not yet propagated, and there are no small snails in their shells. The meat is full and plump, and the taste is also guaranteed.
4. "First month spring leek, February leek" is newly listed, fresh! The stuffing of the leek box can be added according to your own preferences, such as leek mixed with eggs, leek mixed with minced meat, diced meat, shredded pork and so on. But leek is the absolute protagonist.
Nine niang cake is a famous special snack in Suzhou, and it is also a seasonal snack in spring. Dough is made of fermented wine and flour, and the fillings are bean paste, sesame seeds, roses and so on. Every spring, every household will make wine cakes by hand, and the sweet and rich fragrance has been lingering in childhood.
6. My family often eats braised bamboo shoots in spring. My mother said that picking bamboo shoots is very particular. Don't be lazy to buy bamboo shoots that have been peeled off. They are not tender. Bamboo shoots bought on the same day are best eaten on the same day, and the taste is much worse after one day. If there is soil vegetable oil at home, it tastes even better! There must be this dish on the table at home every spring, which is a unique taste of spring!
7. Spring comes early in Yunnan. The characteristic of Yunnan cuisine is that the ingredients are very rich, and all kinds of wild vegetables and wild flowers can make a dish at hand. Toona sinensis scrambled eggs seem to be the same in north and south. Many old people in the mountainous areas of Yunnan, beginning of spring, began to climb trees to pick Toona sinensis, and tied a sickle with a long bamboo pole to cut off Toona sinensis buds. The children below picked them there. Toona sinensis scrambled eggs, Toona sinensis cold salad, Toona sinensis mixed with tofu are all common ways to eat. Of course, Toona sinensis has to go through water so that the aroma can come out. And Toona sinensis can be dry fried, which is very crisp.
8. Social meals. In Xiangxi and Guizhou, spring ploughing is a must, and the season is not waiting. The main ingredients are glutinous rice, japonica rice and mugwort, supplemented by dried tofu, Xiangxi bacon, sausage and peanuts. Wash glutinous rice and japonica rice in proportion, cut wormwood into powder, dice other ingredients, stir-fry with lard after hot pot. Stir-fry, stir-fry evenly with cooked glutinous rice and peanuts, and simmer for one hour. When the lid is lifted, the fat smell of bacon sausage and the unique smell of Artemisia argyi rise from the pot with dense fog, filled with the joy of spring.