Seasons change, eat in season
The most beautiful April spring,
Camellia oil should be used for cooking
Fighting for life!
Braised Spring Bamboo Shoots
"Only after eating spring bamboo shoots can you know the taste of spring."
Spring bamboo shoots appear overwhelmingly in vegetable markets
It is a veritable protagonist of spring vegetables.
Ingredients: camellia oil, bamboo shoots, salt, chili,light soy sauce,dark soy sauce, cooking wine ,shallots and water.
Production process
1. Peel off the skin of spring bamboo shoots and wash.
2. Cut in the middle, into two or three pieces, and then cut into hob pieces.
3. Boil water in a pot, blanch the bamboo shoots for about three minutes, remove and set aside.
4. Take a small bowl, mix one spoonful of dark soy sauce, one spoonful of cooking wine, three spoonfuls of light soy sauce, appropriate amount of salt, and add some water to mix.
5. Put camellia oil in the pot, put the bamboo shoots into the pot and stir-fry over medium and high heat, and stir-fry until the sides of the bamboo shoots are slightly browned.
6. Add the adjusted seasoning sauce, add the chili, continue to stir fry evenly, and then it can be out of the pan.
7. Put on a plate, sprinkle some shallots for decoration, and the delicious braised spring bamboo shoots will be ready. The method is the simplest, but the taste is very good!
Ai Cao Ci
The best tasting period of wormwood is only in spring
It sprouts and grows in spring
Tomb-sweeping day is its season
Before and after Qingming, many people will eat Ai Ci
prepare ingredients
Camellia oil, glutinous rice flour, sticky rice flour, mugwort leaves, sugar, water, sweet stuffing, salty stuffing, zong leaves
Production process
1. Take mugwort leaves, soak and wash them, put them in boiling water and scald them for about 2 minutes.
2. Drain the water, rinse well, squeeze dry, chop and set aside.
3. Boil the sugar water and let it cool for later use. Mix glutinous rice flour and sticky rice flour together, pour in camellia oil and sugar water, stir to form a ball, add crushed mugwort leaves, and then knead it into a large dough by hand. After the dough has stood at room temperature for half an hour, divide it into smaller doughs.
4. Take a small dough and press it into a round shape, then put in the stuffing, tighten the interface, rub some oil on the dough after making a round shape, and place it on the treated zong leaves.
5. Put it in a steamer and steam it for about 20 minutes. After it is cooked, take it out of the pot.
Steamed Ai Ci
Waxy chirp
Take a bite
Will be the smell of spring
Amazing!
Slowly flowing out
Natural breath
Intertwined between the lips and teeth.
Can not dissipate for a long time
Go outing together!
When the spring breeze blows, they all break out of the ground
Showcasing their flavors to the fullest
Tick people's taste buds
Have you "eaten" spring this year?
