In the season of spring, not only the world and all things that have been dormant all winter are awakened, but also the hearts of foodies who are dedicated to delicious food. After all, there is a saying that goes well: "The greatest love for spring is... The best compliment is to eat it!” So ??today’s twenty-four solar terms will introduce to you the delicacies of Shanghai spring and what seasonal delicacies are available in Shanghai.
The first food that Shanghainese must eat in spring is of course the pickled fresh food. From the beginning of spring to May, this bowl is Shanghainese’s favorite. The so-called "pickled" in Pickled Duxian refers to bacon and ham, "Du" means "stewed" in Shanghainese, and "fresh" refers to the bamboo shoots that emerge from the ground in spring. In your own kitchen, various ingredients are slowly simmered for several hours, and the slow-cooked pot of soup is truly called "fresh eyebrow-dropping"!
Cooking steps for marinated pork belly 1. Remove the packaging from the pork belly and bacon, wash them, and cut them into mahjong-sized pieces. 2. Put the pork belly pieces into a pot of cold water and bring to a boil over high heat. After the foam floats out, remove the pork belly and wash it and set aside. 3. Blanch the louver knot with hot water for 10-15 minutes to remove the beany smell. 4. Peel the winter bamboo shoots and cut them into small pieces for later use. 5. Put the pork belly cubes, bacon cubes, bamboo shoots and green onions into a casserole (the green onions can be tied into knots before adding them), add 1500ml of water, and bring to a boil over high heat. Simmer for 1.5 hours. 6. After simmering for 1.5 hours, add the louver knots and continue to simmer over low heat for 30 minutes.
In addition to being pickled and fresh, there is another major dish called "braised bamboo shoots", especially the tender spring bamboo shoots before and after the Qingming Festival. They are cooked with heavy oil and sugar and become a dish. Bright red in color, tender and refreshing, it is an unforgettable meal that goes especially well with rice. We need to remind everyone that because the fiber of spring bamboo shoots is thicker, braised bamboo shoots must be paired with ingredients that are rich in oil and water to bring out its own umami flavor.
Cooking steps for braised bamboo shoots in oil: 1. Peel off the outer hard shell of the fresh bamboo shoots, cut off the old roots, pat loosely with the back of a knife and cut into sections. 2. Heat the oil in the pot. When the oil is 7 minutes hot, add the bamboo shoots and stir-fry for a few minutes. 3. Add cooking wine, light soy sauce and sugar, stir-fry for a few times, cover and simmer for about 3 minutes. 4. Open the lid of the pot, add chicken essence, and sprinkle with chopped green onions.
Dried Fragrant Malantou In spring, as the climate gets warmer, the fields and fields are filled with the tender green of Malantou, and even the air is filled with the fragrance of Malantou. The fragrant dried Malantou is usually boiled in boiling water and served cold, or it can also be stir-fried. It tastes very good. This seasonal side dish is very simple, but also very intriguing.
Cooking steps for fragrant dried Malantou 1. Remove the old leaves and old stems of Malantou, wash the sediment and drain the water. 2. Bring half a pot of water to a boil, put the malan head in and blanch for two minutes, take it out and soak it in cold water immediately. 3. At this time, process the dried orchids and cut them into small dices. 4. Take out the cool malan head, squeeze out the water with your hands, and chop into small pieces. 5. Put the chopped malan head and dried orchids together in a large bowl. 6. Add salt, sugar and appropriate amount of chicken essence and mix well, then add sesame sesame oil and mix well.
Shepherd's Purse and Yellow Croaker Soup As the saying goes: "On March 3rd, local vegetables are pearls of buck". The fresh shepherd's purse in spring is paired with the delicious yellow croaker to make soup. One bowl of it will make you feel lazy all winter. The laziness is fully relaxed, and the warmth, brightness, and freshness of spring...this can be considered as officially eaten. In addition to shepherd's purse yellow croaker soup, some other foods made with shepherd's purse, such as shepherd's purse wontons, shepherd's purse stuffed oil dumplings, etc., are also delicacies that Shanghainese like to eat.
Cooking steps for shepherd’s purse and yellow croaker soup: 1. Remove the head, scales, gills and intestines of the small yellow croaker, add cooking wine, salt, green onion and ginger and steam for 5-6 minutes until cooked; 2. Steam the cooked small yellow croaker Let cool, carefully remove the fish bones and get the meat for later use; 3. Remove the yellow leaves from the shepherd's purse, cut off the roots and wash them, blanch them in a pot of boiling water, take them out and immediately immerse them in cold water to cool down; 4. Squeeze out the water from the cooled shepherd's purse and cut into pieces. Crush and set aside; 5. Heat a little oil in a pot, add minced onion and ginger and stir-fry over low heat, add yellow croaker meat, add appropriate amount of stock or water; 6. After the water boils, add minced shepherd's purse, add salt and white pepper , season with chicken essence, and finally thicken the gravy with water starch and add a few drops of sesame oil.
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