Back to the capital, about Hao Baoli to eat, the beauty of spring, lies in the rise of the earth, all things grow, if you can move the spring to the table, the spring is boundless. Therefore, eating more seasonal wild vegetables in spring not only adjusts the taste, but also regulates the good mood.

Yo yo deer chirping, eating wild apples. The "apple" here is the wormwood, which is the most rustic wild vegetable in spring. Speaking of the Book of Songs, it is really a meadow full of camellia, fern, violet, sus, gantang, curly ear, and wattle.

And the "Deer Song" in the era of the "Book of Songs" is the poem of the banquet guests. Therefore, as far as Mr. Hao is concerned, the deepest experience of his hometown is the taste of wild vegetables in spring in his hometown.

In early spring, when the order is sparse, the first to recommend Ma Lantou. Ma Lantou is a kind of mugwort Asteraceae that was born on the side of the road. "Ma Lantou, blocking the road and giving birth to ......" This is a slang ballad in Mingren's "Also Recipe". In the early spring of the south of the Yangtze River, it is warm and cold at first.

But after a spring rain, almost overnight, the grass was fresh and green, and clusters of green and tender Malan Tou, in the fields, on the roadside, beside the ditch, broke through the soil, and everywhere were their bright green and vibrant figures.

If you want to chew on the taste of spring, bring a small spatula or small shears to dig up the marantou. Caimalan head, also known as "pick Maran head", gently and slowly twist and touch the re-pick, a "pick" word, how much people should see how much light demeanor on the spring field.

At the beginning of the sunny day after the rain, the tender green leaves of the unusually fresh and fat Malan are still hanging with crystal raindrops, which are truly verdant, and their faint red stems are gently swaying in the soft spring breeze.

Walking on the ridges, all kinds of wildflowers can't wait to be in sight, and you will feel that the spring is particularly charming. You have to believe that spring is really coming. I intermittently recalled Lu You's poems: "Leaving the secluded grass into a bush of its own, the children who pass by the eyes pick up the air; I don't know how Ma Lan enters the morning song, how it is like oats shaking the spring breeze......"

After an hour or two of picking, take home the Ma Lantou that is full of the smell of the field in the basket and bag, pour it on the ground, carefully select the old stems and sundries, leave only one or two leaves of tender heads, wash them, blanch them in boiling water to remove the astringency, take up the cold water to cool, squeeze out the remaining water, and chop them into pieces.

Take a few pieces of five-spice tea and chop it and mix it in, add sugar, salt, monosodium glutamate, pour an appropriate amount of soy sauce and balsamic vinegar, mix well, pour on the fragrant small grinding sesame oil, if it is sprinkled with crushed peanuts before being put on the plate, the turquoise middle point is white, it is not only pleasing to the eye...... Before I ate it, the smell of the wilderness had already wafted into my mouth.

Waiting to clip a chopstick to taste, the mouth is smooth and fresh, reflecting the comfortable and comfortable slightly fishy earthy atmosphere, like a long-time familiar soft call to tease the heart, as if this is the most beautiful food in the world.

If you blanch and chop the malan head and the tender head of spring bamboo shoots together, mix it with stinky dried tofu, drink beer with this dish, and taste the astringent and numb cold feeling on the tip of the tongue, I am afraid that there is only a smirk...... Even if you exchange shark fin, you won't want to.

Don't drink beer, drink gruel with a dish of malantou, plain and indifferent, moisturizing the skin, a peck and a drink, it is also the best taste in the world. Based on SC Johnson's experience, cold salad can be added to the flavor when it is slightly chilled in the refrigerator before eating. Especially if the banquet hurts the spleen and stomach, it is best to recuperate in the morning. No wonder Yuan Mei wrote in "Suiyuan Food List": Ma Lantou picks the tender, vinegar and bamboo shoots to eat, and eats it after being greasy, which can awaken the spleen.

"Essays on Vegetable Food" quoted a five-character ancient style of the Ming Dynasty: "Ma Lan does not choose the place, and the moose grows all over the plain." Green leaves and green purple stems, spring rain in February. Hu'er competes to pick, and the basket is more profitable. The crab eyes are swaying in the soup, and the bitterness is self-healing. Wu salt dots light ointment, and the different instruments are cooked. Frugal people do not fight, because they have to do what they want.

Don't smell the glue Xishou, and eat a full meal. Xunmei grass and trees can waste sorghum meat. From the form, ecology, collection, cooking, taste, evaluation and even the poet's emotion of Ma Lantou, it is very interesting, especially the sentence "Xunmei grass and trees, you can waste sorghum meat", which has the meaning of speaking on behalf of Ma Lantou.

I think the ancients must not have been so particular about eating wild vegetables, and the ancients ate wild vegetables many times to fill their stomachs. Ma Lantou was often praised by literati and writers. Yuan Mei said that domestic vegetables are not as fragrant as wild vegetables, which is to paraphrase the sentence that domestic flowers are not as fragrant as wild flowers.

Someone ridiculed the number of restaurants and shops with wild and sparse signboards in Nanjing: "Nanjing people don't know treasures, a mouthful of white rice, a mouthful of grass." "Tired of eating domestic vegetables, and then change the taste to taste the wild vegetables and weeds that should be born from time to time, the bitterness is sweet, and what I want is the fresh fragrance from the wilderness.

Lettuce is the name of the soil, and the standard name in the book is lettuce. I like to go to the vegetable garden the most. In the spring, a tuft of lettuce is lined up and brand-new, much higher than other dishes. At first glance, lettuce is the most tender and green, and there are garlic and coriander growing next to it, but no one can compare to the wide clothes and high frame of lettuce. Lettuce is definitely a model student in the vegetable garden.

Lettuce is divided into two categories: leaf and stem. Leaf lettuce, also known as lettuce, is often eaten in Western restaurants such as sandwich burgers or french fries, and often eats this fluffy green leafy vegetable with curly and crumpled leaves, crisp and slightly sweet.

The so-called lettuce is a stem-eating shoot, and it is indeed in the shape of a bamboo shoot. The peeled lettuce is clear and attractive, like green jadeite, tender and transparent, sometimes it feels more like a well-groomed woman, fresh and pleasant.

Lettuce as a dish, can be meat or vegetarian, can be cold or hot, green plate, crisp taste. Cut the lettuce diagonally into diamond-shaped strips, simmer them in an oil pan, add a little salt and a little soy sauce, eat them hot, pick them up with chopsticks and chew them softly in the mouth, the taste is very clear.

Cut the lettuce into thin strips, marinate for a few minutes, filter out the juice, add an appropriate amount of salt and sesame oil according to your taste, and a light sweet, crispy, refreshing and pleasant cold lettuce shreds are ready.

Cut the pork and put it on a plate, sprinkle a little water, grab a pinch of starch and mix well, put it in the oil pan and fry it, put it on a plate, set aside; then fry the lettuce until it is half cooked, put some garlic segments, throw some meat slices and stir-fry together, the taste of lettuce and meat is very strong, very smooth.

Eat lettuce, choose the one with shiny leaves or purple veins, the leaves are gray and white, and it seems to be a little bitter. The lettuce with shiny leaves is bitter and sweet.

More than 20 years ago, when I was a middle school teacher in Xihe Town, on the edge of Qingyi, in the spring, in the vegetable fields on the outskirts of the town, the most touching thing was the lettuce with purple and red leaves. The school cafeteria is most popular with a variety of fried lettuce, some stir-fried with sliced meat, or served with green garlic and green red chili.

Lettuce has a clear color and texture, and the reddish slices of meat are mixed in the middle, which is the most touching taste in my hard life. In those days, I often saw the chubby Zhao mother in the cafeteria sitting in the shade of a tree peeling lettuce, taking a knife close to the root of the lettuce and cutting it in, pinching the lettuce skin and pulling it forward, and piling up the old high skin on the ground for a while.

There is a teacher surnamed Lu whose family is in the field, always use his own small kerosene stove to make a kind of pork liver lettuce slices with a lot of vinegar, and then fry a small dish of peanuts, pour two taels of white wine, listen to the noisy starlings and sparrows chirping outside the window, and drink slowly and leisurely.

Stir-fry the red pepper and minced garlic until fragrant, then put the lettuce leaves down, smack, put some salt, and stir-fry it like this, which is much more flavorful than the oily wheat cabbage in the restaurant. Chopped lettuce leaves and boiled with tofu also have a unique flavor.