The most common foods in our family in spring are Sophora japonica, elm, Toona sinensis and shepherd's purse. Sophora japonica is sometimes hooked on the roadside locust tree when returning to the countryside. At that time, it was the prosperous time in bloom. The light and fragrant white flowers made people can't help but smell a few more times, and the same is true of Yucai. These two ingredients are often used in our family to make wheat rice, clean them, pick out leaves, put them in a basin and wrap them with thin flour. At the same time, there can be no pimples. Add some seasonings such as salt and spiced powder and you can steam them on the pot. When you are about to leave the pot, burn hot oil in the other pot, so that the younger generation can smash the garlic paste or the chives paste. When the rice is out of the pot, put the garlic paste on it and pour the hot oil, and the fragrance will spread all over the room. The taste is not heavy or dull, and I want another one after eating a bowl.
Toona sinensis is also the most common ingredient in spring. Of course, it should be picked separately from Ailanthus altissima and sold in the morning. When I was a child, I hated the smell of Toona sinensis most, because my family always put it with my favorite scrambled eggs, and later I grew up and gradually accepted it. Chop the tender Toona sinensis, stir it evenly with two or three eggs, put the seasoning in advance, pour the oil into the egg liquid in a hot pot and stir it quickly. The yellow and tender eggs show a little brown of Toona sinensis, put a few pieces of soft steamed bread on them, and add some Chili oil. The taste is also quite delicious. Shepherd's purse is mostly used for pasta at home. It is boiled and chopped with water, mixed with bean curd vermicelli and sometimes meat, wrapped in jiaozi, steamed stuffed buns and steamed dumplings, and the taste of spring is eaten in one bite.
In addition to the above, we sometimes eat garlic, dandelion, wormwood, etc. at home, with different methods and different taste and efficacy. Although the taste in spring is always surrounded by these wild vegetables, it belongs to the kind that we can always miss the next year after eating them. When we are free to go out for a walk this spring, we might as well dig some wild vegetables ourselves, which is often a great choice.
I am from the countryside. In the countryside, there are too many hometown dishes in the countryside as long as people are diligent. I'm not afraid of not having food,
Will you kill a pig in the countryside before the Chinese New Year? So now I just want to finish the bacon at home as soon as possible, or the bacon will not taste good in February.
It's just that the bacon cooked by the old people at home is pure natural.
In my mind, the first thing I want to eat in February is to finish the bacon quickly, otherwise it will not taste good after February.
In our hometown, the delicious food we must eat in spring is' fragrant spring buds'. Boshan, my hometown, is named after many mountains and trees, and there are many Chinese toon trees. Every spring, when the Chinese toon trees germinate, they are fragrant and appetizing.
Boshan fried spring rolls is a seasonal dish, and it is also a time-consuming dish. It is loved by hometown people for its golden color, thin and crisp skin and delicious stuffing!
The way to do this is to first break an appropriate amount of eggs into a bowl and add a small amount of starch, then stir them evenly in one direction with chopsticks and put them aside to wake up. The second step is to prepare the stuffing, cut the meat into filaments, cut the Toona sinensis bud, auricularia auricula, spring bamboo shoots and dried seaweed into small pieces, sit on the fire, heat the pan, put the shredded pork and stir-fry until it changes color, pour a little soy sauce, add the Toona sinensis bud, auricularia auricula, spring bamboo shoots and dried seaweed in turn, stir-fry for a while, add salt and chicken essence, and finally put a little fresh stir-fried vegetables before taking out of the pan.
The third step is to hang the egg cake, heat the wok, wipe the wok with pigskin or edible oil, then pour the egg liquid into the rapidly rotating wok with a frying spoon, and then take it out of the wok after it is round, and so on.
The fourth step is to roll spring rolls. Spread the egg skin on the chopping board, spread the stuffing on one side of the egg skin, carefully roll it up and stick it with wet starch.
Then you can fry them in the oil pan. Before frying, you should first dip the spring rolls in the thin paste made of flour, fry them in fire oil with slow fire, take out the oil control after frying thoroughly, fry them in oil again after the oil temperature rises, take out the oil control and change the knife to serve. Bring a bowl of soup when serving, which will make the spring rolls tender and remove the smell of frying.
Everything revives in spring, and nature has given us many gifts.
When spring is warm in bloom, many people will dig wild vegetables in the fields. In rural areas, everyone should have eaten a wild vegetable-shepherd's purse. You can eat a shepherd's purse jiaozi in Shandong, which is delicious. That's the smell of spring. The materials are simple, shepherd's purse, tofu, salt and peanut oil are added, and jiaozi is ready. Boil water in a pot, put it in jiaozi after boiling, and take it out in one minute after boiling, which is the most delicious.
At the beginning of March in the lunar calendar, another delicious food has quietly grown up, that is, Toona sinensis bud, which is my favorite. That's the simplest food. Toona sinensis buds spread eggs and Tofu mixed with Toona sinensis buds.
At the end of spring, there is another kind of food, which may only be loved by Shandong people. It is "Huoxiang". Although it has a taste, it is indeed the favorite of Shandong people. In our opinion, it is a fragrance. It's not complicated: it's delicious and fragrant with meat stuffing, wrapped in batter and fried in oil pan.
Here, leek is a must-eat delicacy in spring. At this time, the leek has stored energy for a winter, and its taste is the most tender, juicy and rich. It is not to be missed, and it is also a health dish that must be eaten in season.
Here is a brief introduction. What are the benefits of leeks to the human body? Spring is the season of human body's yang, and leek is a seasonal dish to help human body's yang, and it has the effect of assisting in the treatment of influenza, pneumonia and other diseases that are prone to occur in spring. In addition, it also has the functions of nourishing liver, strengthening stomach and helping yang, so it is suggested that men should eat more.
My favorite way to eat is fried leeks. Ingredients: flour, pork belly, yeast powder, oil and salt. I don't like to put eggs and shrimps, and I don't like to put onion and ginger, because their unique strong taste masks or changes the original taste of leeks, and I can't taste the pure taste of leeks.
Practice: Prepare150g flour, then add a proper amount of filial piety powder and water, stir it into a flocculent shape, then knead it into a ball, the hardness of the noodles is softer than that of dumplings, and then wake it up. Next, wash and chop the leek and put it in a container with stuffing, then cut the pork belly into diced meat, stir-fry it in a wok until it is slightly oily, and finally drop a few drops of soy sauce and put less salt into the wok. After cooling, pour it into the stuffing and stir it. According to the situation, add less oil and salt and appropriate amount of monosodium glutamate, so that the stuffing is ready.
When the dough is awakened, it is pulled into small dough, rolled into a bag and filled with stuffing, then put it in a frying pan for a while and then fired and fried. The finished product is golden in color at the bottom, white and translucent at the top, crispy and juicy with a bite, and the unique rich and pure fresh fragrance of leek is filled between the lips and teeth. The side view is green and beautiful, and its fragrance and perception strongly tease the sense of smell and taste buds. How can you resist the temptation not to spit in the face of such delicious food? Hurry up and eat the delicious food. After eating it, you will be sure to keep your lips and teeth fragrant and have an endless aftertaste ...
Fried spring rolls. Fragrant and crisp, delicious. Eating spring rolls in beginning of spring is a folk custom in China, which is very popular in Guangdong and Fujian in the south. The practice is also very simple:
1, knead a proper amount of flour into a ball, cover it with a wet cloth or cover and put it aside to wake up for a while.
2. Make fillings according to your own preferences.
3. Roll the waking noodles into thin slices, put the meat stuffing into the dough, roll it up and wrap it.
4, oil the hot pot, when the oil is 50 ~ 60% hot, put the wrapped spring rolls into the oil pot one by one and fry them slowly until they are golden on both sides, and then take them out.
In spring, the first choice is of course Toona sinensis. Mainly in spring, if you don't eat it, you can't eat it.
Toona sinensis scrambled eggs. Chop Toona sinensis, put it in a container, beat a few eggs, add some salt, stir well, and put it in a pot to fry until cooked.
Toona sinensis with salt water. Pick the Toona sinensis and rinse it with clear water. Boil the water from the pot, and put a few aniseed into the water. Ginger slices. Pour the washed Toona sinensis into boiling water. Pour into the container and put the edible salt.
You can eat it for several days, and the soup pickled with Toona sinensis can be eaten with noodles, and you can also marinate it with shallots for a while, which is also a good dish in spring.
Personal preference, don't spray if you don't like it.
There are many ways to make spinach, such as cold salad, boiled soup and stuffed jiaozi. Let's introduce it one by one ~
Cold spinach
Prepare ingredients: spinach 1 stick, mung bean vermicelli 1 piece, and a few garlic.
Prepare seasoning: balsamic vinegar, light soy sauce, salt, white sugar and sesame oil.
1, spinach, remove yellow leaves and roots, clean for later use, peel garlic, pat it flat, and cut it into powder for later use;
2. Add clean water to the pot, bring it to a boil with high fire, add a little salt and vegetable oil, and put the cleaned spinach into the pot and blanch it 1 min.
3. Put the mung bean vermicelli into hot water to soften, remove the cold boiled water, and cut into pieces for later use;
4. Put the chopped spinach and vermicelli into a larger bowl, add minced garlic, balsamic vinegar, salt, soy sauce, white sugar and sesame oil, and stir until the ingredients are tasty.
Besides cold spinach, it is also delicious to make a spinach and egg soup with eggs.
In addition, jiaozi is stuffed with spinach, which is tender and juicy, delicious and not greasy. If you like it, try it quickly ~