Spring has arrived. See which seasonal vegetables you know!

Just after the shock, it is the season when spring thunder begins to sound and everything recovers. Although the weather is warm and cold at first, all kinds of seasonal dishes that have just been frozen out on the market have been listed in turn. The oil and meat of the Chinese New Year have not passed yet, and it is just a good time to eat some refreshing side dishes to get rid of boredom.

This spring, Jianli people will start eating fresh!

guide to the taste of Jianli spring wild vegetables

It is difficult to see the traces of seasonal spring wild vegetables in a regular vegetable market. Even if there are some occasionally, there will not be many kinds.

If you want to eat spring vegetables and wild vegetables, you'd better go to the retail stall near the vegetable market, or to the small stalls in the old alleys of the old community. Most of them are rare seasonal goods sold in the regular vegetable market.

of course, the place with the largest source of ingredients is the hometown and countryside.

Chenopodium album in the first month, Artemisia scoparia in February, and firewood burning in March

"Chenopodium album in the first month, Artemisia scoparia in February, and firewood burning in March", where the month refers to the lunar calendar.

before and after Qingming festival, wormwood was fragrant. Artemisia argyi, a herb with special fragrance, is Jianli people's favorite food. Nowadays, Artemisia has already gone out of Jinzhai and gone to the whole country. The production process is not too complicated, such as cutting wormwood, mashing wormwood, kneading dough, kneading dough and flattening. A delicious food is presented in front of you!

On the third day of March in the spring, local dishes are the panacea

Among many wild vegetables, local dishes are probably the favorite, as can be seen from the number of merchants selling local dishes in the vegetable market, as well as various eating methods such as jiaozi, spring rolls and boiled eggs with shepherd's purse.

ferns that are full of fragrance after cooking

In early spring, there are not only local dishes, but also ferns. Fern, a rare delicacy, is a dish in the banquet of Manchu and Han. Fern, also known as leading dish, ruyi dish and fist dish, is a kind of wild vegetables. It is said that it is a plant that has existed since the age of dinosaurs and has been preserved for a long time.

After cooking, the dishes of Pteridium aquilinum are ruddy in color, soft and tender in texture, strong in fragrance, and rich in amino acids, vitamins and trace elements. It is known as the "king of mountain vegetables" and is a rare wild vegetable delicacy.

Pteridium aquilinum can be eaten fresh, but it is difficult to keep fresh, so its pickled or dried products are common in the market. If you want to eat fresh bracken, you must come to Jinzhai in spring! Pteridium aquilinum has a certain inhibitory effect on bacteria, and can be used for diseases such as persistent fever, intestinal wind-heat toxicity, eczema, ulcers, etc., with good effects of clearing away heat and toxic materials, sterilization and inflammation.

The earliest bamboo shoots on the market: Lei bamboo shoots

Lei bamboo shoots, also known as Lei Gong bamboo shoots, Zaoyuan bamboo shoots and Lei bamboo shoots. Lei bamboo shoots are produced by Lei bamboo. They are named after the thunder in early spring, and they are the earliest bamboo shoots listed in the bamboo shoot market.

Compared with winter bamboo shoots, the diameter of thunder bamboo shoots is much smaller, and they are more crisp and tender, so they can be directly fried and stewed without boiling water. Bamboo shoots are the same every day. If you are not careful, they will become lignified and old, and the season is very short, so you have to play early if you want to eat.

Spring is the season when bamboo shoots grow vigorously. You can make a dish by picking three or two plants. Peel off its tightly wrapped coat. The white and tender white bamboo shoots are simply unbearable. The peeled new bamboo shoots must be soaked in water to prevent them from fiber hardening, or meat or vegetarian, and all of them will become delicious food. The breath of spring will come to your face.

celery in a cloud dream, the top grade in a dish

celery usually bought in the vegetable market is dry celery common in the north, with thick fiber, thick stem and strong flavor. Compared with dry celery, water celery looks and tastes much more unique, its stem is more tender and its smell is clear, and even small partners who can't stand the smell of celery can accept its delicious taste.

Because the stem is empty from beginning to end, it is often said that eating cress means Passepartout.

at the turn of the vernal equinox, huaercai

at the turn of the vernal equinox, it is a good time to pick huaercai. Huaercai, also called LYSIMACHIA, is the greenest original ecological dish in Dabie Mountain. In the early spring, the mountains are still dark, and the pure white cauliflower is in the shape of a ball, dotted with pearls, so it is also called LYSIMACHIA. Soon after, the flowers bloomed, and a mountain was enchanting. White flowers and green leaves set off, showing the breath of early spring.

in addition to the above-mentioned wild vegetables, the common seasonal spring dishes on Jianli people's tables are cabbage moss, wild leeks and wild garlic.

seasonal vegetables in spring are delicious no matter how they are cooked, and the taste of hand-mutilated party like Xiaobian is not bad.

the washed water celery is cut into small pieces, and the leaves can be kept, and the leaves are quite delicious. Stir-fry it in the oil pan a little, and I have to say that the smell of celery is really great.

I think that stir-fried water celery is too Buddhist in Tai Su, and you can also add meat to stir-fry. The usual combination is celery+bacon.

Stewed bamboo shoots in oil

Bamboo shoots are really scarce when eaten alone. Unlike green vegetables, which have a delicate flavor, bamboo shoots are delicious only if they are oily and tasty.

Braised bamboo shoots in oil are also very distinctive. They are wrapped in thick oil and heavy sauce, and the soup is mellow, rich in sugar, salty and palatable. The taste and fragrance of bamboo shoots are highlighted to the fullest, and they are delicious and delicious. Only in spring can you eat fresh and tender bamboo shoots in a year, such rare and expensive fresh winter bamboo shoots, and only in this way can you live up to it.

Spring is the season when bamboo shoots grow vigorously. You can make a dish by picking three or two plants. Peel off its tightly wrapped coat. The white and tender white bamboo shoots are simply unbearable. The peeled new bamboo shoots must be soaked in water to prevent them from fiber hardening, or meat or vegetarian, and all of them will become delicious food. The breath of spring will come to your face.

To cook a dish, there are actually not many rules to speak of. Vegetarian food is casual, and people are rich and frugal. Especially in spring, how to cook and how to smell, the opponent is super friendly, and the simpler the technique, the better, and the more you can maintain the original flavor of spring dishes.

Spring is very short, so I always feel that the scenery in spring should be especially cherished. Spring vegetables and wild vegetables are not only a rare seasonal flavor, but also a local complex of urbanites. Shan Ye spring vegetables, because they can't be eaten at ordinary times, have become precious.

in the fields, flowers are fragrant and wild vegetables are fragrant; These wild pheasants will never be forgotten by us. Not just to eat, to walk into the fields. Looking for leisure in life, there is a vast sky in front of you.

Now is the time when spring vegetables are on the market. Take advantage of this time and eat spring quickly. Don't lose this good spring season!