The spring season is not only the world that has been dormant for a whole winter, but also awakens the hearts of food-oriented foodies. After all, there is a good saying: "The biggest compliment to spring is to eat it!" So today's 24 solar terms will introduce you to Shanghai's spring food, and what are the seasonal foods in Shanghai's spring.

The first dish that Shanghainese must eat in spring is of course salty and fresh. From spring to May, Shanghainese love this bowl. The so-called "salting" of Yan refers to bacon ham, "Du Xian" refers to "stewing" in Shanghainese, and "fresh" refers to bamboo shoots that have broken ground. In your own kitchen, all kinds of materials are slowly stewed for several hours, so a pot of soup that is slowly "boiled" is really called "fresh eyebrows"!

Step 1: Unpack pork belly and bacon, wash and cut into mahjong-sized pieces. 2. Cook pork belly in a cold water pot. Remove the pork belly after floating foam and wash it for later use. 3. Scald the venetian blinds with hot water 10- 15 minutes to remove the beany smell. 4. Peel the winter bamboo shoots and cut them into small pieces for use. 5. Put pork belly pieces, bacon pieces, bamboo shoots and shallots into a casserole (the shallots can be knotted before being put in), inject1.500ml of water, and simmer for1.5h after the fire is boiled. 6. After stewing 1.5 hours, add the venetian knot and continue stewing for 30 minutes.

Besides pickling, there is another big dish, namely "Braised Bamboo Shoots", especially the tender bamboo shoots around Tomb-Sweeping Day. After cooking with heavy oil and sugar, the dishes are bright red and fresh, which is particularly unforgettable. Need to remind everyone that because the fiber of bamboo shoots is relatively thick, braised bamboo shoots must be matched with oily ingredients to show their own flavor.

Cooking steps of braised bamboo shoots 1 Peel off the outer shell of fresh bamboo shoots, cut off the old roots, pat them loose with the back of a knife and cut them into sections. 2. Heat the oil in the pot. When the oil is 7 minutes hot, pour in bamboo shoots and stir-fry for a few minutes. 3. Add cooking wine, stir-fry with soy sauce and sugar for a few times, cover and simmer for about 3 minutes. 4. Open the lid, add chicken essence and sprinkle with chopped green onion.

Malantou, Hunan and Jiangxi in spring, with the warming of the climate, the fields are surrounded by light green of Malantou, and even the air is filled with the fragrance of Malantou. Malantou in Hunan and Jiangxi is usually cooked in cold water or stir-fried, which tastes good. This seasonal dish is simple, but it is also very intriguing.

Cooking steps of fragrant dried Malantou 1. Malantou removes old leaves and old terrier, washes silt and drains water. 2, half a pot of water to boil, put Malantou into boiling water for two minutes, remove it and soak it in cold water immediately. 3. At this point, handle the dried orchids and cut them into cubes. 4. Take out the cool Malantou, squeeze out the water by hand and chop it up. 5, Malan head broken and orchid diced together in a big bowl. 6. Add salt, sugar and proper amount of chicken essence and mix well, then add sesame oil and mix well.

Shepherd's purse and yellow croaker soup as the saying goes: "March 3rd, Pearl Buck", fresh shepherd's purse in spring, with delicious yellow croaker as soup, will spread out the laziness of the whole winter, and the spring will be warm, bright and fresh for formal consumption. In addition to shepherd's purse and yellow croaker soup, other foods made of shepherd's purse, such as shepherd's purse wonton and shepherd's purse stuffing oil chopping board, are also popular foods in Shanghai.

Cooking steps of shepherd's purse yellow croaker soup 1, removing head, scales and gills of small yellow croaker, adding cooking wine, salt and onion ginger and steaming for 5-6 minutes until cooked; 2. Cool the steamed small yellow croaker, carefully remove the fishbone and take the meat for later use; 3. Choose shepherd's purse to remove the yellow leaves, cut off the roots and wash them, blanch them in a boiling water pot, take them out and immediately immerse them in cold water for cooling; 4. Squeeze the cooled shepherd's purse a little and chop it for later use; 5. Heat a little oil in the pot, saute the chives and Jiang Mo, add the yellow croaker, and add a proper amount of broth or water; 6. After the water is boiled, add shepherd's purse powder, add salt, white pepper and chicken essence to taste, and finally thicken with water starch and drop a few drops of sesame oil.

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