How wild is the spring in Northeast China?
Then how cold the winter in the northeast is, how wild the spring in the northeast is!
This field is by no means a wild field, but a wild field, especially a wild field in spring.
Northeasters love spring from the bottom of their hearts. After a cold winter, the land in Northeast China has ushered in a warm spring. People walk in the spring when everything is born, and the provocative spring breeze blows into their hearts ...
Bing Ling Hua, the messenger of northeast spring.
Before the ice and snow have melted, the ice flower has quietly bloomed.
I remember when I was a child, every early spring, my friends and I searched for the golden flower in the ice and snow. The spring breeze was slow, and the ice flowers swayed and bloomed in the wind ...
For us northeastern people, the scenery in spring is beautiful, but what makes us more obsessed is the delicious food in spring.
In the northeast, spring food comes from the gift of nature.
This is a delicious food that has been waiting for a year. If you miss it, you will have to wait for 365 days.
Today, let's talk about the spring food in Northeast China and appreciate how wild spring is in Northeast China.
Much like a woman, sauce dish is the most fire-stricken.
If in the spring in the northeast, you find people squatting on the ground in groups of three or five, or alone, poking around with a knife, please don't doubt that they are not clearing mines or playing wild.
They're digging for a wife ...
The woman is a woman, whose scientific name is dandelion.
As soon as you talk about dandelion, you will understand immediately! Yes, it's the dandelion that flutters all over the sky with a breath.
Well, we northeast people like to eat it in spring!
Of course, what we eat is the tender buds of the old woman, and the best time to eat 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 by going up one flight of stairs.
In front of the old woman, all cucumbers, green onions and carrots are younger brothers, which is simply not comparable.
Woman-in-law, this kind of wild vegetable is the best way to get rid of fire.
Especially in the early years, people in Northeast China ate vegetables and meat stored in winter for a whole winter, and their anger was strong. In the spring, they ate this bitter and sweet woman, clearing away their liver and improving their eyesight, and their intuition and anger disappeared completely, making them feel at ease.
Three Musketeers of Fern Wild Vegetables: Pteridium aquilinum, Monkey Leg, and Huangguaxiang.
In spring in Northeast China, fern wild vegetables are definitely the representative of local flavor.
Mr. Yuan Mei, a literary glutton in Qing Dynasty, wrote in the "miscellaneous menu" of Suiyuan Food List: "Pteridium aquilinum should not be cherished, but all branches and leaves should be removed, straight roots should be taken, washed and stewed, and then stewed with chicken soup. Those who must buy Kanto are fat. "
It seems that in the Qing Dynasty, the taste of bracken in Northeast China was already famous.
Pteridium aquilinum, which is fat, strong and tender, is the best. When it grows old, it will be tough and tough, and it will be boring to eat it.
Hericium erinaceus, the main producing area is Changbai Mountain in Northeast China. The plants are divided into two colors: green and purple. It is named after its dark brown leaves, which resemble the monkey legs.
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 fried a plate of Hericium erinaceus in the kitchen, which tasted quite good. As for its efficacy, it is still unknown.
Huangguaxiang, also known as Cantonese food.
According to legend, in the early years, Huangguaxiang was purchased in large quantities by Guangdong merchants, so it was called Guangdong cuisine in Northeast China.
Huangguaxiang, although a fern wild vegetable, has a fragrance similar to that of cucumber.
This dish can be stir-fried, or it can be made into steamed buns with minced stuffing. When you take a bite, your mouth is full of the smell of the wild mountains and forests, and you can't help but have an appetite.
That wild smell of wormwood is refreshing ...
Artemisia selengensis, the tender bud of Artemisia selengensis, is a kind of flavor wild vegetable that can only be eaten in spring.
According to Compendium of Materia Medica, Artemisia scoparia has the effects of strengthening the spleen and stomach, nourishing the liver and gallbladder, diminishing inflammation and removing fire, and clearing away heat and toxic materials.
There are many ways to eat Artemisia ordosica buds, such as stir-frying, stewing fish and meat, or cold salad. It is also a wonderful product if it is used to make wonton.
The Artemisia scoparia bud in early spring, with strong Artemisia scoparia fragrance, is a wild fragrance that is difficult to find in ordinary vegetables.
I eat wormwood sprouts, which is my favorite home-cooked method and used to stew potatoes.
Stewed potatoes with wormwood buds, dense potatoes, and spicy wormwood buds are appetizing. The two match and complement each other, especially when the stew is used to mix rice, which is called a fragrant smell.
Thorny buds, the king of delicacies in northeast spring.
Thorn bud, also called thorn bud, thorn bud, is the bud of Aralia elata in spring.
This kind of wild vegetables, regardless of nutrition or price, is the leader in the field of wild vegetables in northeast spring, no doubt.
Thorn bud, a wild vegetable with the same origin of medicine and food, is rich in game and mellow and sweet in taste. It is known as the "king of wild vegetables" in Northeast China, and it is also an important specialty of local exports to earn foreign exchange.
Thorny buds are rich in vitamins and minerals, and have the effects of removing dampness and promoting blood circulation, calming the nerves and expelling wind, nourishing yin and invigorating qi, strengthening bones and muscles, invigorating stomach and diuresis, and can be used for rheumatoid arthritis, impotence and diabetes.
The higher the quality of the ingredients, the simpler the cooking method, and the same is true for eating thorn buds.
After scalding the tender buds with boiling water, they can be directly used as sauce dish (the northeast people are especially willing to leave their books on sauce dish), or they can spread eggs on the tender buds.
The practice is similar to that of Toona sinensis eggs, but there is a big difference in taste.
Kaijiang fish, the most wild "biting spring".
In winter in Northeast China, the rivers are frozen for thousands of miles. In spring, the ice and snow melt, which ushered in the river opening period. At this time, the ice layer broke and moved down along the water flow, forming ice rafts on the river surface, and the mighty ice rafts flowed down the river. This is Kaijiang.
With the fragmentation of the ice, the fish that have been wronged for a winter are also awakened.
Due to the hunger throughout the winter, the fat in Kaijiang fish has disappeared, and the intestines are also extremely clean.
At this time, the meat quality of Kaijiang fish becomes tight, the taste is delicious and abnormal, and the kind that can shed eyebrows ...
It's best to use a large pot of firewood for fish, and it's impossible for a small pot on a gas stove to get out of the way.
As the saying goes: Kaijiang Fish, Laying Hens, Cage Sleeping and Second Wife 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 twenty 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 the polluted air, and the fish will lose its spirituality, and there will be no such delicious taste, so many fish will disappear ...
Stepping on the tail of spring, you can eat a delicious mushroom.
It coincides with May and June every year, when the weather gets warmer and there is plenty of rain, and it is the season when people in Northeast China eat Pleurotus citrinopileatus.
Pleurotus citrinopileatus, also known as Jade Emperor Mushroom, Jinding Mushroom.
Pleurotus citrinopileatus looks beautiful, golden in color, delicate in posture and rich in nutrition, among which the content of protein is as high as 42.%, which is about twice that of eggs. It also contains eight essential amino acids, such as lysine, threonine and phenylalanine, which have the effects of lowering blood pressure, cholesterol and tumor, and can improve symptoms such as kidney deficiency, impotence, cardiovascular diseases and obesity.
The Pleurotus citrinopileatus has a delicious taste, especially the wild Pleurotus citrinopileatus has a strong Shan Ye mushroom fragrance.
It is not easy to pick Pleurotus eryngii, because this mushroom is delicate and delicate, so remember to handle it with care, otherwise it will easily break into slag.
Pleurotus eryngii is delicious, which makes people chew their tongues.
In order to enjoy the delicious taste of Pleurotus citrinopileatus, this mushroom must not be blanched. After washing, it can be torn by hand and directly put into the pot, and the stew can be stir-fried.
Of course, if we can chop the mushroom stuffing and wrap it 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 begins in the northeast, and everything grows. Life on the black land cherishes this precious spring, and it grows savagely, but it also breeds a mouth-watering flavor.
Spring in the northeast, the wild is full of flavor!
# Northeast Wild Vegetables # # Northeast Cuisine # # Wild Vegetables # # Kaijiang Fish # # Powdy #