Du Fu said, night rain cuts spring chives, early third month, is the best season to eat chives
As the saying goes, chives should be eaten early, and crabs should be eaten old.
In the early third month, it is the best season to eat chives.
:Comparing writing to eating vegetables is quite appropriate. Early spring chives and late autumn white cabbage have a similar taste.The purpose of eating vegetables is to enjoy the season.
In the morning vegetable market, every stall in the vegetable area reserves the best position for fresh, green chives. The most tempting are the chive stems with a little moisture, and the chives leaves with morning dew.You need to pick up a handful, shake it off, and small water droplets fall, the palm is wet, the sensory feedback is fresh.
Chives cannot be without the moisture of steam, so the most beautiful and watery chives must grow on the banks of the pool. Pick it up and smell it, a fragrant aroma goes straight to the nostrils, it is the fragrance of plants, it is the taste of nature.In spring, all plants and vegetables come back to life.In the warm spring sunshine, those lazy soils are shattered, you have been sleeping for so long, just for what?
Of course, some people think the smell is too strong, getting close to it makes people feel dizzy.says that all things such as scallions, chives, garlic and lettuce are polluted and unclean, and can block the holy path.In Buddhism, chives are one of the 'five evils', and practitioners cultivate the Dharma by eliminating these five evils.These five evil vegetables, when cooked, arouse lustful desires, and when raw, arouse angry hearts. The precepts for monks also stipulate that after eating 'meat', one must live separately or at least three steps away from others, sitting with his lower back to the prevailing wind, and not disturb others.
A little more tender than chives is chive blossom.Also known as yellow sprout chives, in old Beijing in January, the most precious vegetables were chive blossoms. says that in the winter month, there are chive blossoms, which are made in underground pits and fire pits. Chive blossoms are cold-resistant, and in greenhouses, it is easiest to cultivate. Outdoors, choose a sunny vegetable plot, cover it with weeds, and wait until spring is slightly warmer, and the earth gas rises, you can also produce plump yellow sprout chives.
Beijing people love to eat chive blossoms.Chive blossom stir-fried with eggs, chive blossom stir-fried with shredded pork, bowls are fragrant and delicious.Chive blossom and pork belly are often used as a high-end ingredient for making dumplings.
Chive blossom is an indispensable seasoning for roasting lamb with vegetables in Beijing.Eating roast lamb, eating side dishes, Beijing people think that if there is good meat, but no good side dishes, it is a waste. In the past, famous lamb chefs had complete side dishes: fresh sesame paste, top-grade soy sauce, shrimp oil, small-grind fragrant oil, chili oil, rice wine, tofu skin, green onions, and coriander.
Naturally, chive blossoms, sesame paste, and frozen tofu are indispensable.With sugar garlic, frozen tofu arranged, the entire table is a beautiful pattern of red, white and green alternating, making people feel refreshed and their appetites are stimulated.Early February, chives grow three leaves.Generally, before five leaves are cut, chives can be harvested.
says''
meaning exactly this.Chives should be eaten with fresh, fragrant and tender oil, and should be quickly stir-fried.
A hot pot, a hot oil, put chopped chives into the boiling pot, using a spatula to quickly stir-fry. Chives still have moisture, '', stir-fry for a moment, as long as the chives are still green, add salt, and quickly put it out.Chives stir-fried with eggs
is a human delicacy, which is not questioned. This dish needs a lot of oil and a heavy, and the eggs are soft and smooth, and the chives are fragrant. During high school, I often ate a rice ball at a catering shop after class. They had vegetables, rice, and soup, so they added some soy sauce to their chives and rice ball, and the soup juice seeped into the gaps of the rice, following the heat of the rice and floated up, a bowl of rice ball, usually in a few minutes, to clear the stomach.Chives stir-fried with pork
is a classic combination. The pork is thinly sliced, and chives neutralize the pork's fat, and the pork juice oozes out and is covered with oil by the heat, preserving the freshness and nutrition of the chives.Chives and green bean sprouts
are stir-fried together, ''.Chives stir-fried with cellophane noodles
sounds bland, but it's very filling when eaten.
Chives stir-fried with water chestnutssounds quite bland, but it's very filling when eaten.
Chives stir-fried with snails
is a clever combination in spring. The snails wake up from their sleep in winter, without any fishy smell, and chives come out of the earth in the warmth of the earth, full of freshness, and they are sautéed with ginger shreds and red chili peppers with wine, like wandering in the spring sunshine with a good mood, free and easy.There are still two kinds of noodles.
One is chive box, also known as chive pie. The dough is soft and elastic, and the dough is thin, and the chives are chopped into fragments, and together with salted duck egg, vermicelli, and eggs, they are mixed, spread on a dough skin, folded in half, and packed into 'pie'. You can also cover it with another skin, hold a large bowl upside down, press it, and remove the excess dough around the edge, and it becomes a neat 'pie'.
Then, spread it on a flat pan and heat it with oil. It will be fragrant and crispy when it's cooked, and when you bite it, it will drip with oil. said, no matter what the size of the restaurant is, no matter what type of hall or shop it is, it can't make this delicious dish.
The second is chive dumplings. Most of our family loves dumplings filled with chives. In memory, I used to watch my mother pack dumplings, mixing the dough, rolling out the skin, mixing the filling, until dozens of dumplings were packed in one go.Then, she poured boiling water into the pot and dropped the dumplings, and I was still recalling each step of packing dumplings. My mother hummed a song while singing, and added some flavor to the dumplings.Chive dumplings and chive pie are the favorite foods of everyone in their own taste memories. Perhaps only the mother's version is the best.
At night, the small stalls by the road sell fried chives and baked chives. Both are heavy-oil and heavy-ingredient, and when you put the chives in your mouth, the oily and spicy chili powder and cumin powder are sprinkled thickly, which is extraordinary. Strangely, even this operation can't cover the inherent fragrance and freshness of chives.The closing time of the barbecue stall is almost midnight, at this time the stall owners are busy closing their shops and sending delivery people in the morning.
The plastic bag is covered with a layer of frost, and you can faintly see droplets of dew on the chives.
That must be chives just cut in the night.I remember Du Mu's poem, 'Night rain cuts spring chives, new kitchen yellow grain.'In one night, the spring rain has stopped, and at the table for entertaining old friends, the vegetables are cut from the spring rain cutting chives, and the rice is freshly cooked with yellow rice. The candlelight was bright, with ancient people accompanying, worth cherishing and treasuring. Life is about cherishing and treasuring.
Finally, the sentence leaves a sense of farewell.In the Ming Dynasty, the mountains and rivers were separated, and the world was desolate. The sea and the land have changed, and we listen to the tides recede, listen to the wind rise, and it's difficult to part. Life is about cherishing and treasuring the remaining things.
