In the spring of March, everything is revived, and the grass grows and warblers fly. The cherry blossoms of Wuda University, the peach blossoms of Linzhi and the plum blossoms of Yuhuatai are competing for each other, and I think that the soft arrowheads, ground vegetables and bamboo shoots in my hometown are all over Shan Ye again! Before the Qingming Festival, the touch of green became more and more profound in my memory. Although some relatives have left, there are still many people I know living in that land. Even if I can't go back, I can vaguely see the mountain, the water and those people in my dream.
in my hometown, the first food in spring must be soft cake. If someone asks me if there are any delicious specialties in your hometown in spring, the first thing that comes to my mind is "soft cake". If you go back to your hometown at this time and go down to the fields to collect the annual soft cakes and make the annual soft cakes, it is really intoxicating to think about the picture!
I can't tell you my mother's skill in making soft cakes. The soft cakes are fragrant, and the smell makes people salivate. The sticky and fragrant smell is the most memorable! The way to do this is to pick wild soft rice seeds (also called clear vegetables), clean them, and mash them into mud, then put glutinous rice flour and soft rice seeds into a basin, add appropriate amount of boiling water and stir them evenly, then add sticky rice flour and knead them into dough.
Next, roll the dough into dough sheets, wrap them in stuffing made by mashing sesame seeds and sugar, knead them round and flatten them to make raw soft cakes. Finally, add a little oil to the pot, heat it, put it in, turn it over when the skin is hard, and repeat this several times.
after some "boiling", "kneading" and "frying", the soft cake with fragrant fragrance is out of the pot. Although it is not a delicacy, to me, it is not just the taste of food, but also the taste of spring, hometown, inheritance and family reunion.
the scientific name is shepherd's purse, and we call it Dicai in Hubei. It is a kind of herb growing in the wild and a wild green vegetable that can be used for cooking. It is common in fields and roadsides, and it is the best time to pick it every spring. It can be cooked, eaten as a cold dish or eaten in jiaozi. It has a fresh and tender taste, rich nutrition and excellent health care effect.
There is a custom in Hubei. On March 3rd every year, we have to eat local dishes and boil eggs. It is said that when he was in the Three Kingdoms, one day Hua Tuo, an imperial doctor, went out to collect herbs and was caught in the rain. He took shelter in an old man's house. The old man suddenly had a headache, dizziness and pain. Hua Tuo immediately diagnosed him, then picked a handful of vegetables in his garden and boiled eggs with juice. After the old man ate three eggs, he recovered. After the news spread, people followed this way of eating, covering urban and rural areas. The date when Hua Tuo treated the elderly happened to be the third day of March. Therefore, on the third day of March, it became a custom to cook eggs with local dishes.
In addition, it is also a delicacy to make the ground vegetables into cold salad. It is mainly to clean the ground vegetables, blanch them in boiling water until they are green, then take them out and put them in cold water, then drain them, cut them into small pieces and put them on a plate. Then cut pepper, garlic, cooked carrots, etc. into pieces, put them in a plate, add salt, monosodium glutamate and sesame oil, and stir well.
Ground food can also be used as dumpling stuffing. The ground food jiaozi is also a delicious traditional pasta, which is delicious and rich in nutrition. It is a good product to soften the liver and nourish the lungs in spring. However, because shepherd's purse contains oxalic acid, it is better to blanch it with hot water when eating, which will be more beneficial to the body.
in my hometown, fried bacon with wild bamboo shoots is a big dish. After the spring rain, in the bamboo forests in the mountains, bamboo shoots have sprung up, which is the best gift from nature. The spring breeze blows not only peach blossoms and apricot blossoms, but also the soil and awakens the small bamboo shoots in the mountains. This is not only the taste of my hometown in my memory, but also the homesickness of foreign wanderers in spring!
Wild bamboo mostly grows in barren hills, or around ridges or houses. It can be used as a fence and wind protection. Its height is only two or three meters, its whole body is covered with thorns, its roots are developed, and its branches are messy. It is not as neat and plump as the artificially planted bamboo, but its bamboo shoots are crisp, sweet, fragrant and delicious.
peel off all the shells of wild bamboo shoots to reveal the tender yellow inside, wash them, and blanch them with boiling water to remove the original bitter taste of wild bamboo shoots.
cut the blanched bamboo shoots into thin slices, wash and cut the side dishes, and prepare onions and garlic for later use. Then wash the bacon, cook it in the pot and cut it into thin slices. Heat the oil in the pan, stir-fry the bacon until the fat part becomes transparent, set aside, stir-fry the chives and garlic with the oil in the pan, then add the peppers and stir-fry, then add the bamboo shoots, add salt and soy sauce, and stir-fry evenly.
the incense of bacon is immersed in fresh bamboo shoots, which is light and blended with salted meat. The crisp and tender meat is mixed with chewy Q-bombs, which is sweet and delicious, and it is wonderful. In this blooming season, after tasting thousands of delicious foods, I found that what I miss most is the fried bacon with wild bamboo shoots made by my mother. If it was this dish of fried bacon with wild bamboo shoots cooked by my mother, I would definitely eat three bowls of rice, which is absolutely delicious on earth!