I can't remember when I first ate Toona sinensis, but it must have been at the dinner table outside. I was told that this is Toona sinensis, which is unique in spring. I picked up a chopstick in my mouth and felt that I didn't like the taste very much. It was very rich and had a strange earthy smell. Pick up a chopstick and taste it slowly, and there is a fragrant taste, which seems to be the taste of spring, that is, the taste of spring grass germination.

I don't know when it will start. I like the strong earthy smell of Toona sinensis. Every spring, I buy food. I felt that it was a little troublesome to wrap jiaozi with Toona sinensis, so I used the simplest method-Toona sinensis scrambled eggs.

Blanch it with water before you buy it home, or it will taste a little astringent and taste bad. When Toona sinensis goes into the boiling water pot, no matter what color clothes it used to wear, it instantly turns into grass green, then gradually turns into tender green, and finally it is light ginger. Remove the chopped scrambled eggs and a plate of seasonal dishes in spring will be available. Sometimes I buy too much and put it in the refrigerator. The whole refrigerator is full of this thick smell of Toona sinensis, which will not evaporate for a long time.