春天的第一口鲜,洪雅给你!
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春风簌簌,暖阳温柔
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而碧莹莹、水嫩嫩的野菜
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也在无限的春光中探出了头
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香椿、野葱、折耳根...
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蓬勃生长的野菜
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是春天带给人们舌尖的馈赠
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这些乡下山野间随处可见的植物
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丛生在路边、田间
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携一把镰刀、一个锄头
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就能收获一篮春色
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洪雅气候适宜,地势得天独厚
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野菜种类丰富
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有色香味俱全的“春日限定美味”
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香椿土鸡蛋
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春天里的“黄金菜”
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香椿头有丰富的营养
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是蔬菜中的佼佼者
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其最经典的做法就是香椿炒蛋
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此外,还可以腌制和做香椿油
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野葱炒腊肉
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野葱
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<span style="font-size: 16px;letter-spacing: 2px;">
又称小蒜、小根蒜
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既是佐餐佳品
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又有一定的药用保健功效
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具有通阳散结、散寒化湿、杀虫解毒等功效
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叶子虽小,可地下有货
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一撅头下去
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白圆圆、胖乎乎的小蒜骨朵
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就会有一大把
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再做一盘野葱炒腊肉
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出锅时那叫一个辛香浓郁、色泽诱人
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吃上一口满嘴生津、回味无穷
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<strong>
折耳根
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最能代表春天的味道
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就属折耳根(鱼腥草)了
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春日一到,折耳根就集体爆发
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田间地坝到处弥漫着中草药的味道
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很多洪雅人偏爱这独特的味道
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凉拌折耳根,是忘不掉的童年记忆
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<strong>
蕨菜
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蕨菜是传统野菜的代表,
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<span style="font-size: 16px;letter-spacing: 2px;">
被誉为“山菜之王”
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<span style="font-size: 16px;letter-spacing: 2px;">
蕨菜喜欢生长在浅山区向阳地块,
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<span style="font-size: 16px;letter-spacing: 2px;">
生长环境均为无污染地区。
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春季,
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<span style="font-size: 16px;letter-spacing: 2px;">
蕨菜嫩叶处于卷曲未展时,
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<span style="font-size: 16px;letter-spacing: 2px;">
便可采摘食用其幼嫩叶芽。
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<span style="font-size: 16px;letter-spacing: 2px;">
经处理的蕨菜口感清香滑润,
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<span style="font-size: 16px;letter-spacing: 2px;">
再拌以佐料,清凉爽口,
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<span style="font-size: 16px;letter-spacing: 2px;">
是难得的上乘下酒菜,
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<span style="font-size: 16px;letter-spacing: 2px;">
还可以炒着吃,
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<section style="text-align: center;line-height: 2em;">
<span style="font-size: 16px;letter-spacing: 2px;">
加工成干菜,做馅、腌渍等
</span>
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<span style="font-size: 16px;letter-spacing: 2px;">
但蕨菜性味寒凉,
</span>
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<span style="font-size: 16px;letter-spacing: 2px;">
脾胃虚寒者忌食,常人亦不宜多食。
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<span style="font-size: 16px;letter-spacing: 2px;">
趁着春回大地、春暖花开
</span>
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<span style="font-size: 16px;letter-spacing: 2px;">
尝一口这春天的味道吧~
</span>
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<p>
来源:洪雅文旅
</p> 巴适得很 很久没吃过蕨菜了 都是生态菜 我最喜欢折耳根。 记得读初中时,菜籽花开的时候都要背起背篼上山及讨蕨苔 昨天说去挖折耳根的结果没看到的有,山上打除草剂都快打死完了 蕨菜是致癌一把手 巴适
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