Picking Artemisia is also a hard job. You have to pick the leaves off its head one by one. My mother didn't think so when she was a girl at home. Now I take care of myself and choose for myself. Every time I bow my head and work for a long time, my fingernails are black, and I only pick a small pot. Soaking in water is such a scene, which looks inconspicuous and smells delicious when eaten.
Qingwen in a dream of red mansions loves this. Aunt Liu asked what wormwood was fried and whether it would go with chicken. Chun Yan said: "You should fry gluten, because the meat is not good, so just put less oil." Aunt Liu said that she was dizzy and busy doing it.
Artemisia selengensis is also one of the homesickness of Nanjing people, which is as famous as roast duck and duck blood soup.
Artemisia selengensis has fried shredded pork and even bacon, but as far as aroma is concerned, it is better to fry qianzi. The old Nanjing people who can eat it are accompanied by stinky dried meat, which smells bad and tastes delicious, resulting in a wonderful chemical reaction.
When we were in primary school, we learned an ancient poem "Fisherman on the River":
People who come to the river often only love perches. Look at those poor fishermen, floating up and down in the big waves and rocking in the boats.
When I was a child, I thought in class: perch is really beautiful, perch is really beautiful, how beautiful this perch should be. I really want to try that ancient perch, called Songjiang four-sided perch, which has been listed as a national second-class protected animal.
We can only think about the delicacy of Songjiang four-cheeked bass through modern sea bass and sea bass.
However, when I was a child, I often ate only crucian carp, grass carp and silver carp, and few others.
Steamed bass can only be seen at wedding banquets or birthday banquets.
Perch has almost no thorns and tender meat, which is especially suitable for children and the elderly. Our baby loves to eat, from braise in soy sauce to braise in soy sauce, and eats it with relish.
I once ate lemon perch in a Thai restaurant, which has a unique exotic flavor.
Leek, the grass of immortality
In A Dream of Red Mansions, Daiyu once wrote this poem "Xinglin is in sight" for Baoyu:
Apricot curtains attract guests to drink, and you can see a villa.
Lingbi Goose Water, Sang Yu Yanziliang.
A bed of spring leeks is green, and ten miles of rice flowers are fragrant.
In prosperous times, you don't have to plow and weave.
This poem praised Yuan Chun without any trace, which made Yuan Fei very happy and changed the name of this place to Daoxiang Village.
In the poem, shepherd's purse is mentioned as a dual-purpose food and medicine-"In raw water, shepherd's purse has green leaves, astringent stems and long roots, so people in Jiangnan eat more"; There is also a water chestnut named in Compendium of Materia Medica-water chestnut can replenish the spleen and stomach, strengthen the legs and knees, strengthen physical strength and replenish qi; Even when this Daoxiang village was changed, the aroma of new rice was produced.
But the most drooling thing is the leek in this spring.
Leek, also known as Qiyangcao, is a long-lived leek, full of special fragrance.
The new leek that just came out in spring is very tender. No matter scrambled eggs, snails or thousands of pieces of fried pork, the eyebrows are fragrant. It is a perfect match with the rice cooked in the poem.
Treasure in the water-crab
It is also a wonderful poem written by Tsao Gong through Sister Lin.
Three Crabs (Part Two) Cao Xueqin (Lin Daiyu)
The armored commander will never forget him until he dies, and he likes to taste the colors of the pile first.
The chelated tender jade is full, with red grease protruding from the shell and fragrant.
What a pity for you, who advised me to help you?
During the festive season, fragrant chrysanthemum is frosty.
"Living Diet Spectrum" says that crabs "nourish bone marrow, nourish liver yin, replenish gastric juice, nourish tendons and promote blood circulation, cure gangrene and heal the nucleus".
Crab protein is tall, and crab paste is more delicious than crab meat. Take the river crab after golden autumn and October as the top grade. I like crabs. I used to punch out many soup dumpling shops in late autumn, just to find the most delicious crab yellow buns. Only food and love, can not live up to, deeply impressed.