There is an old Chinese saying: “When the seasons change, eat as you see fit, and don’t eat from time to time. “From time to time not to eat”, seemingly simple, but has its own fun, has its own philosophical system. And today we will explore the spring banquet food, it is for the upcoming spring to prepare good ingredients, to taste the first mouth fresh. Spring bamboo shoots The folklore has the habit of “tasting the freshness of spring bamboo shoots”, which is a low-fat, high-protein, low-starch, coarse-fiber health food. Although bamboo shoots are available all year round and are not a particularly strong seasonal food, spring bamboo shoots are remembered because they are the tastiest shoots of the year. I’m afraid that even the pickiest appetite can’t resist the most tender and delicious spring bamboo shoots at this time of year. “It is a traditional Zhejiang dish that is cooked in every household in the south of the Yangtze River. It is made with young spring bamboo shoots, shelled and cleaned, boiled in boiling water, blanched, heated, stir-fried in 50% hot oil, when the hot air curls around the pot and the fragrant taste of stewed spring bamboo is diffused, add rock sugar and brown wine and stir-fry well, change to high heat to collect the juice, when the surface of the spring bamboo is hung with When the surface of the spring bamboo shoots is covered with a layer of caramelized sugar sauce, the color is red and bright, tender and crisp, fresh and salty with sweetness, so people can never get tired of eating it. In spring, the fields are filled with marjoram. Thatched fields, vegetable gardens, small bridges and streams, bamboo hedges and thatched roofs …… grow in the weeds with oval leaves and dark green color; the stems are two to three inches long, with a little red. Freshly picked marjoram head just pick clean, water cleaned, put into a pot and boil, slightly dry a cool, put the marjoram head in blanching to remove the bitterness, and then fished up and chopped, mixed with sesame oil, cold marjoram head completed. Add bamboo shoots or dried aromatic vegetables and stir-fry them, then put them in a bowl and put them on a plate, just like in a hotel. But the freshly picked wild marjoram is 10 times fresher than the one from the greenhouse! Toon The taste of toon is not allowed to be said to be fragrant, and it is not proper to be relegated to stink. Zhejiang people all know the scrambled eggs of toon. Toon is also called “tree vegetables”, which is the young shoots of the toon tree. Before and after the rainy season is the best time to eat toon, folk proverb says, “before the rain toon is as tender as silk, after the rain toon buds like wood”. Therefore, the elegant people of Qing Dynasty called it “eating spring”. Its nutritional content is much higher than other vegetables, and it is a famous delicacy for banqueting and is listed as one of the “eight small treasures”. There are also rules for eating toon, because it contains nitrite, so it must be scalded with boiling water before eating it. If you have an old disease, it is better to eat less to avoid old diseases. Capsicum Spring is a season for chewing. The first warmth is still cold, they have been eager to burst out of the ground, in the mountains, in the fields, lush, giving people infinite vitality. The shepherd’s purse is delicious, not the general vegetables can be compared to the folk proverb “eat the shepherd’s purse, a hundred vegetables not fresh” said. Capsicum can be eaten in a variety of ways, with a unique flavor. Or cold, or stir-fry, or boil soup, you can feel free to mix. Simple, dipping sauce can be eaten, fragrant and fresh, the most delicious. Snail In the southern part of Jiangxi, the water network is intertwined, and it is customary to eat snail everywhere. As the saying goes, “Qingming snail is a fat goose”. Around Qingming, snails that have awakened from their dormancy crawl out of the soil. Only at this time of the year the snail meat is tender and fatty, and there are no small snails in the shell, so the meat is excellent and the taste is guaranteed, making it the best time to eat snails. Zhejiang snail varieties are also very rich, only growing in Quzhou Kaihua Qianjiang source of green snail, Qingyuan original pollution-free thin-shelled field snail, and river and lake water grown snail …… and snail food method is quite a lot, can be fried with onion, ginger, soy sauce, cooking wine, sugar; can also be cooked to pick out the snail meat, can be mixed, can be drunk, can be bad, can be choked, all suitable. If eaten properly, it can really be called “a taste of snail a thousand kinds of interest, delicious wine are not as good”. Lichen Lichen is often called “ground fungus” and “ground skin vegetable”, and it grows close to the loess, each piece resembling the ear of the earth. Lichens are similar to fungus, but they are not as fleshy as fungus. As long as the spring rains are over, it will emerge on the ground one by one. Lichens are quick to pick up and easy to clean. The cleaned lichen is stir-fried with the classic and simple “mulberry” method to bring out the true freshness of the lichen. The clean lichen is scalded in boiling water, drained, stir-fried in oil, added to the “mulberry” vegetables, stir-fried and seasoned, and then ready to serve. The cooked lichen is crispy like fungus, but more tender than fungus; soft like vermicelli, but crisper than vermicelli, moist but not stagnant, smooth but not greasy. Add salt, soy sauce, scallions, and sesame oil and mix well, fresh and refreshing; add eggs and stir-fry over high heat, drizzle with rice wine, bright color and fresh taste; add leeks and stir-fry, soft in the mouth, lips and teeth.