When I was young, flipping leek boxes and steaming leek rolls were my favorite things to eat. At that time, it will be a great enjoyment to eat the steamed roll paper of the first leek.
The leek interplanted in the grape field was planted strongly by grandpa. In winter leisure, the roots of vegetables are covered with a thin layer of dried chicken manure. After several heavy snows in a winter, the moist organic fertilizer will penetrate into the ground in advance to prepare for the spring hair in the coming year.
In a blink of an eye, after the New Year, the snow and ice melted, and spring returned to the earth. A thunder woke up all the creatures who had slept for a winter. In the spring wind, they grew taller again, and wildfire never completely swallowed them up. Leek, also broke out at this time.
Grandpa will cover the leek with a layer of warm and transparent straw. In a few days, the handfuls of spring leeks with red seedlings will be half a foot high, and the green juice is still dripping.
At this time, take off the straw, as long as the spring leeks with large palms are watery with sporadic spring mud and the roots are reddish, "a spring leek is green and a peach blossom is red." After several spring dew, "spring chives are cut in the night rain, and brown rice is cooked fresh in a special way." This is the fresh leek in February.
As the saying goes, "leek in the first month, leek in February", and there is also a folk saying that "a bunch of gold in early spring", the taste of leek is the most delicious and fragrant in February of the lunar calendar.
Spring leek has conquered countless literati with its delicious and unique spicy fragrance, and also captured the taste buds of my food this spring.
You can't eat a lot of leeks that have just been cut by a sickle. Grandpa cut it open, picked it clean, tied it neatly, and took it to the market for some oil, salt, sauce and vinegar. Pick out the bad products, and then grandma washes them, dries them and steams them into paper rolls.
At that time, the roll paper was pure leek, and the eggs at home were fine nutrients for the elderly and the main labor force, or they were given one occasionally when they were sick. However, whether other ingredients are added or not, the pure leek flavor can be ignored. When turning the vegetable box, a handful of vermicelli will be soaked and chopped, and the juice of leek will be sucked in.
On weekdays, I eat steamed bread made of corn flour and wheat flour. It smells good to dip in Chili water. Steaming paper rolls will greatly increase the appetite of attractive scent hooks. If you eat this kind of paper roll every time, let alone luxury, you just can't even think about it. Therefore, it is not easy for grandma to make a roll of paper, which requires noodles and vegetables and is seasoned with oil and salt.
When I grow up, the conditions are better. My mother often makes bread rolls, and every meal is a pleasure!
Looking back, I often think that today, life is a qualitative leap, and I am enjoying great happiness! You can eat whatever you want, so you can say that you can reach for food with your mouth open, so dad often says that the contented are always happy!
Yes, I will feel a little guilty if I am not satisfied with the status quo and start the future.
Now I want to eat the original flavor of the earthen stove firewood hot pot at that time, and I'm afraid it's hard to get it back. However, in February, leeks are in full swing. Why not buy a handful of leeks to cook at home?
One day, I made breakfast and couldn't help but send a circle of friends, so I wrote the word early adopters. The result is completely the feeling of bombing in the circle. Wave after wave denounces eating goods, which seems to be a bit flashy. It is required to write more incidental practices and feelings after eating, not less than 3,000 words.
God, isn't it just a roll of China sushi? As for being so difficult for me! ? I was drunk in the shade of flowers yesterday, and I just woke up today. It's time to hand in my homework.
The weather was fine at the weekend, so I invited three friends and four friends to dig wild vegetables in Zhong Nanshan, and gained a lot. While sitting in the courtyard for a tea break, I talked about the paper roll, but my eyes were fixed on the one-foot-high leek in the yard.
This kind of leek may be due to the lack of ventilation under the tree. It looks thin and thin, which is really pitiful. However, there is no doubt that the original red-rooted leek is guaranteed.
Since I like this inorganic dish, that would be great. As it happens, we met half-and-half, cut open with a knife, and had a good time in the yard of the second brother's house next door. It's a little reluctant to eat a small bag, so early adopters are enough.
Looking at the loot of toothache, my friend called it: we are a socialist returning group.
There are few green vegetables in a winter, and I have hardly eaten this kind of food. Today, when I saw the lush spring leek, my long-sleeping memory suddenly woke up a lot.
In fact, leek is a kind of food that is both pleasant and worrying for many people. People like it because of its taste, but they are worried that their stomachs will be upset after eating it. What's more, it smells like joy and fear.
The advantages and disadvantages of everything are balanced, and the greatest advantage is also the most difficult to change. This may be an innate temperament.
Washing vegetables and washing face at night, my mother-in-law thinks my posture is like steaming leek paper, so she adds water and cooks it together. There are no vermicelli or scrambled eggs. Today's earthen wok is just a memory of the mother's taste in the past.
Looking back, the skin as thin as cicada's wings is crystal clear. With a bite, the skin is thin and firm, and the food is fresh, fragrant and soft. The combination of the two tastes just right. That fragrance not only awakened the whole body's comfort, but also awakened the long-lost taste buds on the tip of the tongue.
Speaking of nightingale, I don't know whether it should be called nightingale or paper roll. It seems that they are both right, but something seems to be missing. If you use any word alone, you can't fully express the characteristics of this dish roll.
Zijuan is a kind of food similar to grain and rice in Shaanxi. Dead noodles or scalded noodles are rolled as thin as paper and caught in chopped vegetables. Or the whole is like a python hovering above the steamer, called the meat dragon; Or rolled into a foot or so called a vegetable python; Some simply cut into five or six centimeters of finished products, save steam and then move the knife, and directly call it a vegetable roll.
Shaanxi people are very generous, because it is made of dead noodles, so it is called dead noodles.
This kind of paper with thin skin and many fillings is multi-layered. It can be eaten by steaming in a cage and taking it out of the pot. If you have another bowl of Chili and garlic vinegar, it will be more delicious and delicious.
According to personal preference, the vegetables rolled by Zijuan can be vegetarian, rare and homely. Qin people prefer vegetarian food, especially green fresh vegetables such as leek and purslane, and the taste of shredded pumpkin and pickled cabbage roll paper is better.
Wild vegetables are dug in spring, and the taste is natural, fragrant and elegant. It is worth mentioning that the paper roll of alfalfa bud has a unique taste on the tip of the tongue. Vegetarian dishes with steamed minced meat are also popular with meat lovers, and there is also an appropriate name called Meat Dragon.
Therefore, among many names, no matter what you like, that name is why not! Call it whatever you want! As long as it is delicious.
Wash the leek first, drain the water slightly, and then cut it into pieces of about half a centimeter for later use. Don't be too broken to chew.
Take a proper amount of flour in the basin, mix the bowl with half a bowl of warm water, hold the water bowl in your left hand and chopsticks in your right hand, and stir while pouring water. Until all the flour is mixed into flocculent, then knead the mixed flocculent flour into dough, which is moderate and soft, so that it is not easy to break when rolling, and wake it up for about 20 minutes.
Start mixing leeks. According to personal taste, if you like vegetarian food, you can directly add salt, spiced powder and sesame oil to vegetables. Roll the dough thin, spread the leek evenly on the thin dough, and then roll the skin from one side. The openings on both sides are easy to fall out, so press hard.
Next, it's up to you whether to make a vegetable python or a vegetable roll. It is enough to steam in a cage for about 15 minutes (if you like rotten food, you can steam more, but if it is too bad, you won't chew your head and the taste of the food will evaporate).
If the stuffing is rich, you can add eggs or meat foam and mix well with vegetables. All fillings are raw materials. In order to prevent vegetables from producing too much water, we should first add some sesame oil to vegetables and control the water in vegetables as much as possible, otherwise the steamed vegetable rolls will become soft and collapse.
Leek in spring and March is not only nutritious, but also very suitable for eating. Chinese medicine says that leeks are warm, can tonify kidney qi and are full of energy. However, excessive liver qi in spring will affect the transport function of the spleen and stomach, and eating leeks can just enhance the qi of the spleen and stomach. Steamed leeks can not only remove the spicy taste of leeks, but also keep them fresh and nutritious. Children eat leeks because their yang is too strong. 13 years old will start eating leeks.
The unique pungent smell of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effects and is helpful to improve human immunity. Therefore, in this warm and cold spring, eat some leeks properly to improve immunity, and at the same time, it can also enhance the qi of the spleen and stomach, dispel yin and dispel cold.
For Chen Bao, pumpkin vegetable rolls are always better than the spicy taste of leeks in spring, so there is always some resentment against leeks. The shredded pumpkin gives off a sweet smell, which is a perfect match with adding a few green lines to the pepper. A white dress is covered with yellow buds, and the fragrance presses my heart.
Pumpkins are washed and peeled, and there are artifacts in shredding. The shredded silk is thin and even, and it is not easy to hurt hands. Pumpkin is hard in texture, and it is not easy to cut with a kitchen knife, and it is easy to cut your hand with a sliding knife. This carving artifact is really convenient. Chop green pepper, add salt, oil, allspice powder and pumpkin, and stir well. The tender pumpkin will come out easily and then roll it.
How about pumpkin dragon? Roll out the dough to a moderate thickness and spread the prepared stuffing evenly. Then dig a hole in the middle of the dough by hand, and then roll the stuffed dough from the inside out with both hands. In this way, the rolled vegetable roll has no head, the stuffing is evenly distributed, and the thickness of the vegetable roll is symmetrical.
Cut it with a kitchen knife, and there is a whole bar code on the cage wall. Is it like a golden dragon about to spiral up?
Looking at the remaining dough, I remembered the sauerkraut in my nest a few days ago, so I caught a plate. Squeeze and chop, chop and mix a small piece of tofu and a few fungus, and a small handful of green garlic can completely control this sour and refreshing.
This time, there are many dishes but few noodles. What shall we do? Divide into three groups, roll thin and put more vegetables, pinch both ends and push tightly. The fat vegetable roll was covered with wrinkles at once, like a lazy python hibernating, sleepy and bloated.
Steamed vegetable rolls are unique pasta in our daily life, regardless of season.
From leek to sauerkraut, it is fast and convenient, and it is a convenient fast food that is too lazy to cook. Its practice will not only destroy the original nutrition of the ingredients, but also lock the umami flavor. Original flavor, delicious and delicious. It's really an excellent recommended food!