Spring has come. As a supervisor, what seasonal vegetables do you know?

Spring is coming, let's see what seasonal vegetables you know!

Just after the shock, it is the season when spring thunder first sounds and everything recovers. Although the weather is warm and cold at first, all kinds of seasonal dishes that have just been frozen in the market have been listed in turn. I haven't eaten the oil and meat for the New Year, so it's just right to eat some refreshing side dishes to relieve boredom.

Jianli people will start eating fresh this spring!

Jianlichun potherb tasting guide

In the regular vegetable market, it is difficult to see the traces of wild vegetables in seasonal spring. Even if there are some occasionally, there will not be many kinds.

If you want to eat spring vegetables and wild vegetables, you'd better go to a retail stall near the vegetable market, or to a small stall in the old alley of the old community. Most of them are seasonal goods that are rare in the formal vegetable market.

Of course, the biggest source of ingredients is hometown and countryside.

Chenopodium album, Artemisia annua, and firewood in March.

"Chenopodium in the first month, Artemisia in February and firewood in March", in which the month refers to the lunar calendar.

Before and after the Qingming Festival, wormwood was fragrant. Artemisia argyi is a kind of herb with special fragrance, and it is the favorite food of Jianli people. Today, Artemisia annua has already gone out of Jinzhai and gone to the whole country. The production process is not too complicated. Cut Artemisia seeds, mash Artemisia seeds, knead noodles, and press noodles to present a delicious meal in front of you!

On the third day of March in Yangchun, local dishes are a panacea.

Among many wild vegetables, local dishes are probably the favorite, which can be seen from the number of merchants selling local dishes in the vegetable market, as well as various ways of eating local dishes such as jiaozi, local dishes spring rolls, shepherd's purse and boiled eggs.

After cooking, the bracken is full of fragrance.

In early spring, there are not only local dishes, but also bracken. Pteridium aquilinum is a delicacy in Manchu and Han banquets, and it is a rare delicacy. Pteridium aquilinum, also known as bibcock dish, ruyi dish and fist dish, is a kind of wild vegetable. It is said that plants have existed since the age of dinosaurs and have been preserved for a long time.

After cooking, bracken is ruddy in color, soft and tender in texture, rich in flavor and rich in amino acids, vitamins and trace elements. Known as the "king of mountain vegetables", it is a rare wild vegetable dish.

Pteridium aquilinum can be eaten fresh, but it is difficult to keep fresh, and its pickled or dried products are common in the market. If you want to eat fresh bracken, you must come to Jinzhai in spring! Pteridium aquilinum has a certain inhibitory effect on bacteria, and can be used for persistent fever, intestinal wind-heat toxicity, eczema, ulcer and other diseases. Has good effects of clearing away heat and toxic materials, sterilizing and diminishing inflammation.

The earliest bamboo shoot species listed: Lei bamboo shoot.

Lei bamboo shoots, also known as Lei Gong bamboo shoots, jujube shoots and Lei bamboo shoots. Phyllostachys praecox is produced by Phyllostachys praecox. Named after the thunder in early spring, it is the earliest bamboo shoot listed in the bamboo shoot market.

Compared with winter bamboo shoots, Phyllostachys praecox shoots are much smaller in diameter and more brittle, and can be directly fried and stewed without boiling water. Bamboo shoots are the same every day. If you are not careful, they will become woody and old, and the season is very short. If you want to eat, you have to play early.

Spring is the season when bamboo shoots thrive. You can find three or two plants to cook a dish. Peel off its tightly wrapped coat. White and tender white bamboo shoots are simply unbearable. The peeled new bamboo shoots must be soaked in water to prevent hardening, and all of them will become delicious. The smell of spring is coming.

Yunmeng's celery is the top grade in the dish.

Celery usually bought in the vegetable market is a common dry celery in the north, with thick fiber, thick stem and strong fragrance. Compared with dried celery, the appearance and taste of Oenanthe javanica is much more unique, its stems are tender and its smell is clearer, and even small partners who can't stand the smell of celery can accept its delicious taste.

Because the stem is empty from beginning to end, it is often said that eating cress is passepartout.

At the vernal equinox, flowers and vegetables

The turn of the vernal equinox is a good time to pick flowers and vegetables. Huaercai, also known as Guoluhuang, is the greenest original vegetable in Dabie Mountain. In the early spring, the mountains are still dark, and the pure white cauliflower is spherical and dotted with pearls, so it is also called the yellow road. Soon, the flowers bloomed and a mountain was enchanting. Against the background of white flowers and green leaves, it smells of early spring.

In addition to the above-mentioned wild vegetables, the common seasonal spring dishes on Jianli people's table are cabbage moss, wild leek and wild garlic.

The seasonal vegetables in spring are delicious no matter how they are cooked, and the hand-mutilated party like Bian Xiao also tastes good.

The washed water celery is cut into small pieces, the leaves can be kept, and the leaves are quite delicious. Stir-fry it in the oil pan a little, and I have to say that the aroma of celery is really great.

I think stir-fried celery is too Buddhist in Tai Su, and you can also add meat to stir-fry. The usual combination is celery and bacon.

Braised bamboo shoots in oil

Bamboo shoots are really scarce for one person to eat. Unlike green vegetables, they have a subtle taste. Bamboo shoots need oil and delicacy.

Braised bamboo shoots are also very distinctive, wrapped in thick oil and thick sauce. The soup is mellow and full of sugar, color and flavor, which sets off the taste and fragrance of bamboo shoots incisively and vividly, and is fragrant and delicious. Only in spring can you eat fresh and tender bamboo shoots in a year, and only in this way can you be worthy of them.

Spring is the season when bamboo shoots thrive. You can find three or two plants to cook a dish. Peel off its tightly wrapped coat. White and tender white bamboo shoots are simply unbearable. The peeled new bamboo shoots must be soaked in water to prevent hardening, and all of them will become delicious. The smell of spring is coming.

There are not many rules for cooking a dish. Vegetarianism is casual and frugal. Especially in spring, how to cook and smell, the opponent is super friendly, and the simpler the technique, the better, the more you can maintain the original flavor of spring dishes.

Spring is very short, so I always feel that the scenery in spring should be especially cherished. Spring vegetables and wild vegetables are not only a rare seasonal flavor, but also a local complex of urbanites. Shan Ye's spring vegetables have become precious because they can't be eaten at ordinary times.

In the field, the flowers are overflowing and the wild vegetables are fragrant; We will never forget these wild pheasants. Not just to eat, but to walk into the fields. Looking for leisure in life, there is a vast sky in front of you.

Now is the time when spring vegetables are on the market. Eat spring while it is fast. Spring is here!