The vegetable market in 0 1 spring is very attractive.
Spring has come, and the warming of the temperature has prompted everything to sprout, everything is ready to move, flowers are everywhere, and the mood is happy.
This joy at the beginning of the year makes the body and mind seem to be back to childhood, light and simple. Accompanied by it, there is also the memory of taste.
When you are in a good mood, your appetite will be better. Even if you live in a city, you will encourage people to go out, explore one or two rural flavor ideas, and naturally pursue the law of seasonal harmony. So when you move your index finger, you will run to the vegetable market more diligently. After all, the vegetable market in spring is too attractive.
Green medlar buds, agate red Toona sinensis, green cress and wild onion, as well as crisp and delicious spring bamboo shoots after the rain, the broom just picked up ... with early morning dew and fresh soil, it is full of fresh spring breath.
This season's vegetable market is simply a gathering place for spring vegetable feast.
I think, in spring, no one refuses to get bamboo shoots. Li Shangyin said in a poem: "The tender and fragrant buds have just come out of the forest, and Yuling is as expensive as gold." The first dish in spring is fresh and crisp bamboo shoots. Braised, braised, stir-fried, stir-fried meat ... No matter which cooking method, it can be summarized by one word "fresh".
Brooms are picked one by one, and the whole family goes into battle together. The table is delicious and life is fun. Broom spread eggs, only belongs to the taste of spring.
Asparagus in spring is really tender. Stir-fried shrimp, baked in sauce, or stir-fried are all delicious. Gourmet Cai Lan recommended boiled asparagus: "It's best to boil it in boiling water and add some excellent oyster sauce to eat it, so as not to be sorry for it."
The vegetable market in spring is very lively.
The vegetable market in spring is probably the most delicious place in the world. Although the food stalls in the vegetable market are often very simple, that is, casually laid nylon sacks, the "content" displayed on them is rich and colorful. Those tender vegetables perfectly present the beauty of spring. A casual stroll will make the whole person warm and bright.
The breath of spring is brewing bit by bit. The delicious taste of spring extends from the suburbs, from the fields, to the city's vegetable market and to our dining table.
The attitude of the owner of the vegetable market to the ingredients is very different from that of the monk Chao, which is particularly infectious. They will enthusiastically introduce you to a dish and tell you which vegetables should not be put in the refrigerator ... After listening to the boss's introduction, a delicious meal seems to have been put on the table.
Noisy voice, noisy environment, listening to various dialects, shuttling between colorful and vivid seasonal vegetables, life has a simpler but more vigorous vitality. This may be the advantage of visiting the vegetable market.
The vegetable market in spring is fresh, lively and fragrant.
Therefore, even if you don't have time to go for a spring outing or an outing, it doesn't matter. Get up early and go to the vegetable market, and you can also meet a beautiful spring.
Lycium barbarum buds in spring are tender and suitable for making soup. The color is blue, and the taste is crisp and refreshing. Drink a bowl to relieve greasy.
Spring belongs to Toona sinensis. The strong and fragrant smell makes the taste buds completely open. With salty bacon, it is really "fragrant". You should eat an extra bowl of rice.
In spring, what is more wonderful than eating flowers? Yu Lian is the name of my hometown Yunnan. Its scientific name is Gongfen Bauhinia. For Yunnan people who love and eat flowers, no flower can escape the mouth of Yunnan people. Yu Lian fried leek is also full of spring.
Yunnan people know the wonderful taste of mulberry flowers best. Silkworms eat mulberry leaves, and we eat mulberries and flowers.
I miss the smell of spring in my hometown.
The longer I leave home, the more I remember the taste of spring in my hometown.
During this time, as long as you look at the circle of friends of relatives, friends and classmates in your hometown, you can't help but start swallowing.
Not to mention that they dig wild vegetables and pick wild flowers all over the country, just the fresh vegetables they bought from the vegetable market that belong to spring are enough to pull hatred.
I am so envious. I hope I can join their team at once.
The vegetable market in a small place, or the vegetable market near the countryside, can get in touch with and feel the delicious spring as soon as possible compared with the neat supermarkets and shopping malls.
Because there, most of them are handfuls of Toona sinensis buds with dew pinched by rural aunts themselves, or crisp asparagus picked by vegetable farmers from the ground in the early morning, which is the freshest without refrigeration and long-distance transportation.
If you arrive at their food stall early enough, maybe you can find a bundle of white grass buds and the broken surface of sweet juice. ...
Home is in the countryside, and the most important thing is fresh vegetables. It takes only a few minutes from vegetable field to vegetable basin to cutting board to pot.
I remember talking to my family on the phone once and talking about the preservation of vegetables. They proudly said that picking 1 more hours of vegetables from the ground didn't feel very fresh. I really want to hit someone ...
In the video, I saw them eating bitter thorn flowers fried broad beans, jade lotus fried spring leeks and Chinese toon fried bacon in the bright spring, and my saliva flowed down in disappointment.
Houttuynia cordata can be found all year round, but it is undoubtedly the most tender in spring. Both leaves and roots are crisp and refreshing, and cold salad or fried bacon is extremely delicious.
Spiny dragon bud, a kind of plant that looks like Toona sinensis, we call it thorn head vegetable. Unlike Toona sinensis, the trunk of the dragon bud has thorns. Its taste is not only unique and delicious, but also rich in nutrition, which can only be eaten in spring.
Grass bud is a perennial aquatic perennial herb of Typha. Because it looks like ivory, it is also called ivory dish. The eating part is the underground stolon. White and fragrant, crisp and tender, delicious. Can be fried, boiled, steamed, soup and so on. Rich in amino acids and vitamins, it has the therapeutic effects of diuresis and summer-heat, and is a treasure in vegetables. The grass buds in spring are crisp and tender.
The stinky vegetable in Yunnan, Acacia pinnatifida, is covered with thorns, neither a tree, nor a vine, nor a grass, and its young leaves are edible. It is rich in nutrition, and its protein content (up to 8.59%) is higher than that of soybean. It is the most distinctive wild vegetable in Xishuangbanna and other places, and is also deeply loved by many ethnic groups such as Laos, Myanmar and Thailand. However, people who are not used to it will think that this stinky dish is really as its name suggests, and its taste is quite rich.
Fresh and tender spring, wake up.
No matter what, north and south, spring is a vibrant and high-spirited season, and the tension of growth urges the taste of wildness. In the vast world, we can learn the most simple and natural taste from the wasteland and grassland. Regardless of the east, west, north and south, the vegetable market in spring is the most lively and watery place. A dazzling array of fresh vegetables enriches our dining table, allowing us to taste the fresh and tender spring after a cold winter.
It can be said that no season is more suitable for taste "wild" than spring, and no season is more attractive than the vegetable market in spring.
Therefore, after the cold winter, "eating spring" is not only a comfort to the taste buds, but also a wake-up call to the body and mind. The taste of spring enters the tip of the tongue and passes through the taste buds, awakening our whole mind consciousness bit by bit and opening up the growth and taste of the new year.
Now that you can't help getting close to the grass and trees in the countryside, you should seize the short and beautiful spring, take advantage of this good season, let your taste go wild, purify your appetite and greet the arrival of another year with passion!