After the New Year, we eat meat, and after the New Year, we eat grass like crazy.
The small family of grass head, with aqua-red tender stalks of marjoram head, green and more expensive than meat pea tip, suitable for dumplings shepherd’s purse, clean and green crisp artemisia stalks of the tip, and as long as there is gas, water and salt will not fail you chrysanthemum brain ……
Even the most stubborn carnivore will be impressed by these fresh wild foods in the bite of spring, giving birth to a whole new outlook on vegetables.
As a natural carnivore, the grass head saved my view of vegetables when I was very young. Compared to the bok choy and sprouts that were available all year round, grass head only appeared during the short, wet and cold season from the beginning of winter to the beginning of spring, and only in the area of Jiangsu and Zhejiang.
As an amusing and delicate looking herbaceous vegetable, it has the temperament of a completely irritable and delicate lady. First of all, you have to pick and choose from a large pile of grass heads to get just enough for a meal. Secondly, if the oil temperature is too low, you may not be able to stimulate the sweet taste of the grass head, and if the oil temperature is too high for too long, even for a few seconds, this delicate lady will immediately turn into a pot of sagging “old woman “, the freshness of the sense of all gone, sluggish to let you repeatedly chew not.
To make a good pot of grass head may seem to be a crisis, but the perfect finished grass head still gets an enduring popularity. The classic way to eat it is to add some oil and salt, stir-fry it over high heat, and then spray it with a little white wine, which the people in the south of the Yangtze River call wine scented grass head. Because the grass head is very good at absorbing flavor, so the grass head that has absorbed enough wine at high temperatures conquers even people who do not like vegetables with a pure, dripping sweetness.
In my dad’s recipe, this common practice of grass head was considered crude and stupid. My father believed that you should not add salt to the stir-fry, as it would take away from the flavor of the straw, or spray it directly on the almost finished straw, as it would give it a kick in the face.
The right way is to add no seasoning, just a little oil, and let the grass head with water into the wok and stir-fry directly. The reason for adding water to the pan is that the water and oil are mixed evenly to retain the freshness of the grass head, and the time must be properly controlled, not a second more or less, otherwise it will quickly produce a sense of stems and knots. When adding white wine later, pour it gently along the side of the pot, the heat of the pot will naturally evaporate the wine aroma to the grass head. Finally, remove from the pot and add two drops of fresh soy sauce, which is much more delicate than the straightforward taste created by salt.
My father is a big fan of strawberry, and he cooks his own strawberry dish every day from the beginning of the season until the market closes. Sometimes when the market is almost over, he still craves the fragrance of the grass head and can even find the vegetable farmer who hoarded the grass head to buy the precious grass head “collection” from him. The “collection” is used to make wine fragrant grass head slightly old, he will use it to make grass head salted meat and vegetable rice, grass head circle, grass head egg cake or grass head soup. The latter two are ready with a boil, while the first two are labor-intensive dishes, but the family loves them.
There are big rules for making rice with straw head and salted meat, and you must use your own salted meat, otherwise it will be too salty to have layers. The family must eat collectively within 15 minutes after the pot, otherwise the grass head will turn yellow and old, and the tender will not return. My family prefers to eat it with soy sauce, sugar and Shao wine until the meat oil At this time, we stir-fry the grass head and combine the two into one place. When eating, the grass head absorbs the meat oil of the circle and spreads out its leaves to show its fatness, while the circle is infected with the freshness of the grass head and becomes less greasy, which is a match made in heaven in food.
Boiled osmanthus fish with rice-grass
Ingredients.
Osmanthus fish about 1.5 catties, 250 grams of cleaned seedling grass, 200 grams of snail, 250 grams of spring bamboo shoots, 100 grams of ginger, 20 grams of small onion, 100 grams of canola oil, 50 grams of cooking wine, 5 grams of salt, 5 grams of chicken powder, a little pepper
Method of preparation.
① slaughter the cinnamon fish clean, the skin to change the cross-shaped knife, the snail washed and set aside. Spring asparagus washed and boiled in water for 10 minutes, then removed and changed to hobble pieces, ginger sliced, small onion cut for use.
Put canola oil in the pot and heat it up, put the cutter into the fish and fry until golden brown.
③Wash the pot into the canola oil, add ginger and green onion to sauté, pour in the snail and cooking wine, cook for 3 minutes on high heat until cooked, then remove and set aside.
④ Heat the pot and add lard, add ginger, green onion and cooking wine, pour in boiling water, wait for the water to boil into the fried guppy, cover the pot and simmer for 10 minutes, then add spring asparagus, snail, salt, chicken powder, pepper and boil, finally put the grass head and pour it into the plate on high heat.
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