@洪雅人,春天的“舌尖”滋味,你最爱哪一款?
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万物复苏
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生机勃勃
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浓浓的春意不可阻挡
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属于春天的味道已悄悄现身
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勾起了我们味蕾尝鲜的欲望
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鲜嫩脆爽的春笋
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营养丰富的香椿
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香脆可口的折耳根
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……
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打卡春季的方式之一
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就是吃点时令野菜
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快来眉山
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用舌尖感受春天的气息
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一、元修菜
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东坡诗云
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“余去乡十有五年,思念而不可得”
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,说的是一味田间小菜,这个菜便是元修菜。
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“春尽苗叶老,耕翻烟雨丛。润随甘泽化,暖作青泥融。始终不我负,力与粪壤同。”元修菜不但色、形、味美,种植和采摘过程也唯美动人,等到不能再食用之时,也会化作春泥滋养万物。
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这是元修菜在一向乐观,至绝境仍能苦中作乐的苏大学士心中的形象。
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有人说,元修菜是豌豆尖,也有人说红苕尖,但也有人说都不是。那这个让苏东坡牵挂“爱得深沉”的家乡美味,究竟是个什么菜?
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元修菜实际上就是四川田野中常见的野菜油苕,是一种春菜。
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川菜中的“苕菜狮子头”就是用元修菜做的,做法多样,味道鲜美。
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二、春笋
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春季,不可不食笋。
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春笋因其肉质鲜嫩、洁白如玉且营养丰富,故常作为山珍佳肴,在民间素有“素食第一品”的美誉。
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三月是吃春笋的最好时节,此后随着笋中粗纤维的增多,口感就一天不如一天了,一般过了清明,笋就不再鲜嫩了。
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春笋味清淡而鲜嫩,营养丰富。
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笋的吃法很
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多,
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炖、炒、拌、腌、焖、涮,皆能成美食
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,而且兼容性很好,与鸡鸭鱼肉都能很好搭配。
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三、香椿
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每年春菜尝鲜季,香椿总是绕不开的话题。
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作为香椿树的嫩芽,香椿也被称为“树上蔬菜”,一般在清明前发芽,头茬香椿芽鲜嫩且香味浓郁。
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中国人吃香椿的历史由来已久,北宋魏国公苏颂在其所著的《本草图经》中写道:“椿木实,而叶香,可啖”,这是关于香椿芽食用最早的记载。
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香椿炒鸡蛋、香椿饼、凉拌香椿等,都是春季餐桌上常见的美食。
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香椿是一种“吃早不吃晚”的食物,老香椿中亚硝酸盐含量比较高,所以,嫩的香椿在
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吃前也最好
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焯一下水,去除其中的
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亚
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硝酸盐。
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四、折耳根
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春天一来,小山坡、溪水边、田埂上,折耳根开始萌芽。
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“吃得折耳根,方为四川人。”
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折耳根绝对是评价两极分化最大的食物之一,有的人对它恨之切,有人对它爱得深。
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折耳根又名叫鱼腥草,也叫猪鼻拱。
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正如其名,它的主要化学成分含奎酰乙醛也叫鱼腥草素,所以折耳根尝起来会有很重的鱼腥味。
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折耳根最常见的吃法是凉拌:将折耳根洗净之后切小段,加入姜末、蒜泥、葱花、熟油海椒等调料,搅拌即可。
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五、冲冲菜
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川南叫冲菜,川西叫冲冲菜,川东一带叫冲辣菜,说的都是它。
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同样是春季美味,冲菜没有香椿那样广泛的认知度,但吃过一次,就会留下难忘的记忆——太上头了!
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冲菜看起来有点像白菜苔,其实它的味道很像芥末。冲,但是没有芥末上头,冲得恰到好处。
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喜欢冲菜的人,在春季非吃不可,就是喜欢酸爽刺激的感觉。不过要真正激活冲菜“冲”的味道,大有讲究。家家户户的长辈深谙此道。
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洗净切碎,锅热了之后别放油,直接倒进去翻炒,炒干水分装好后还得再拿一个碗扣在上面,静静等待一两天再拿出来凉拌,“冲”味十足,拿来下稀饭最爽。
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六、荠菜
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在四川地区,通常将荠菜叫做“干油菜”,也叫“地米菜”。
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荠菜萌于严冬,茂于早春,被古人誉为“灵丹草”,是“天然之珍”。
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荠菜没有苦味和涩味,清新之气满溢,也是人们舌尖上的野味。
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荠菜的食用方法很多,如清炒、煮汤、凉拌等。有人用它包馄饨,有人用它做春卷,有人用它炒年糕,拌上香干、春笋、嫩豆腐,也是不错的下酒好菜。
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春天
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既可以拥有风花雪月的浪漫
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也可以品味人间烟火的“鲜”气
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快一起来品尝属于春天的味道吧
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什么是你春天必吃的野菜?
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快来评论区留言告诉小编哟
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来源:眉山日报
</p> 野生猪鼻孔 春芽白肉 有就可以了 不存在爱那一款 没得白纸叠哇 春笋,折耳根 春笋,香椿,折耳根都不错。 都喜欢 香椿 我必吃的是野生鱼腥草,自己去挖。家养的不吃。 都是美味 元修菜还真不认识 春die是真的吃不来…… 香椿,冲菜 哦
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