As soon as the Qingming Festival passed, the drizzle opened the prelude to the growth of spring shoots, and small heads with fluff rushed out of the soil.
Chinese like to eat bamboo shoots since ancient times, and some people have set up gardens to plant them in the spring and autumn period. Although bamboo shoots are available all year round, they taste the best when they taste only.
The beauty of spring shoots lies in the taste and in the timing. The fresh characters of Chinese cuisine, I thought, were the impressions of spring shoots.
After a winter of snow and water, the spring shoots are full of moisture, the fibers are young, white as jade, the meat is very tender, and the delicious food cooked with them is also amazing. Compared with Tibetan winter, people's experience of "fresh" spring shoots is particularly unforgettable.
Whenever the first spring shoots popped out after the rain, groups of people carrying bamboo baskets and hoes had to go into the mountains and forests to dig bamboo shoots.
Digging bamboo shoots is a technical work, generally the spring shoots that have not emerged and have just emerged are the most tender, about two to three centimeters of the land, and no more spring shoots will be eaten hard.
Farmers who listen to the shoots say that when cutting the shoots, we must pay attention to the roots of the young shoots with a hoe, and the shoots are completely planed out of the soil, and it cannot hurt it, otherwise the water loss will be fast and fast, which will affect the taste of the shoots.
Yellow-tipped bamboo shoots
A plump bamboo shoot, sometimes unattainable, can eat all the blessings. The famous yellow shoots sometimes don't even allow local households to dig up a single one a year.
Yellow-pointed shoots are produced in Gutian County, along the River, especially in Huangtian. Yellow tip bamboo is overgrown and breaks through the ground during the Qingming Dynasty. The standard length of the excavation is 25 cm, of which 18 to 20 cm is the part buried in the soil, which is yellow, and the excavated part is turquoise. Born in a multi-humus pine belt, the shoots are the best.
Yellow shoots do not have to be pre-cooked to remove the juice, but like regular vegetables, they need to be cooked immediately. It can be fried quickly in a hot pot to keep it crisp, and it can also be boiled in clear soup to leave a sweet taste; It can be mixed with pickles, shredded meat and cooked to enrich the flavor, or it can be left alone for pure taste.
There are many ways to eat spring shoots, which should be fried and stewed, whether it is with meat or vegetarian food, that kind of taste makes people think about it.
Spring shoot specialties
Pickled tuk tuk fresh
A pot of soup delicious "pickled tuk fresh" is an indispensable delicacy on the table in jiangnan spring. Curing is bacon, fresh is fresh pork, Du is Hangzhou dialect, small fire slow stew meaning. When the bacon, fresh meat with spring shoots, bamboo shoots to spring shoots, full and thick as well, with fingernails to pinch the roots, pinch to move and have a little juice, is fresh shoots, the best.
Ingredients: spring shoots, fresh meat, bacon, ginger, cooking wine
method:
1, spring shoots shelled, cut into hob pieces;
2, fresh meat, bacon washed and cut into pieces, the bacon blanched to remove blood water;
3: Put the bacon, fresh meat and spring shoots together in a pot, add boiling water, ginger slices and cooking wine to a boil over high heat, reduce the heat and slow down
Stew for one hour;
4: When the soup is milky white and the meat is crispy and fragrant, sprinkle with a little green onion and a little salt to get out of the pot.
Braised spring shoots in oil
A simple and fast, classic flavor of braised spring shoots is also the heart meat that Xiaobian can't give up every year. In just a few simple steps, you can taste the seasonal delicacies of early spring.
Ingredients: spring shoots, soy sauce, soy sauce, sugar, chicken essence
1. Peel off the shell and wash the bamboo shoots, cut them into 1.5-inch long pieces, and blanch the water for later;
2, heat the pot, pour in the oil, after the oil smoke into the spring shoots stir-fry for a while, add soy sauce, soy sauce, sugar stir-fry for half a minute, add a small amount of boiling boiling water, turn the heat to low and simmer;
3: Wait until the soup is dried and sprinkle with chicken essence and green onions to get out of the pot.
Seasonal spring shoots simmer bamboo forest native chicken
This is a spring shoot specialty of the Westin Ningbo Hotel, bamboo forest chicken with seasonal spring shoots, low fire slow stew will be the delicious taste of the chicken and the tenderness of the spring shoots into one, not only nourishing, but also excellent flavor.
Ingredients: Spring shoots, bamboo chicken, soy sauce, 10 dates, ginger, salt
1. Put the chicken in boiling water to blanch the snow and rinse it with warm water;
2, peel and wash the bamboo shoots, cut them into a hob piece about 1.5 inches long from the middle, put it into a boiling brine pot and cook for 3-5 minutes, fish out and soak in cool water for a while;
3: Put the sliced ginger into the bottom of the pot, add the processed chicken and spring shoots, add warm water and place in the oven. Turn on 100 °C hot air for one hour;
4: When the time is up, add dates, salt and continue to heat for 30 minutes.
Edit | Amanda Wen | Wang Yanyan Some of the pictures are from the Internet