Talk about the dishes.

The most fragrant in spring is leek in early spring.

When I was a child, turning over leek boxes and steaming leek rolls were my favorite things. At that time, it would be a great enjoyment to eat the first steamed leek paper.

The leek interplanted in the grape field was planted strongly by grandpa. In winter leisure, the roots of vegetables are covered with a thin layer of dried chicken manure. After several heavy snows in winter, the wet organic fertilizer will seep into the ground in advance to prepare for the spring hair in the coming year.

In a blink of an eye, after the New Year, the snow and ice melted, and spring came back to the earth. A thunder woke up all the creatures who had slept for a winter. They grew taller in the spring breeze, and wildfire never completely swallowed them. Leek, at this time also broke ground.

Grandpa will cover the leek with a layer of warm and transparent straw. In a few days, the handfuls of spring leeks with red seedlings will be half a foot high, green and dripping with green juice.

At this time, the straw is removed, and the palm-length spring leeks are watery with sporadic spring mud, and the roots are reddish. "A spring leek is green and a peach blossom is red." After several spring dew, "spring leeks were cut in the night rain, and brown rice was cooked fresh in a special way." This is the fresh leek in February.

As the saying goes, "leek in the first month, leek in February", there is also a folk saying that "a bunch of gold in early spring", and leek in February of the lunar calendar tastes the most delicious and fragrant.

The leek in spring has conquered countless literati with its delicious and unique spicy fragrance, and also captured the taste buds of my food this spring.

You can't eat a lot of leeks that have just been sickle. Grandpa cut it open, picked it clean, tied it neatly and took it to the market for some oil, salt, sauce and vinegar. Pick out the bad products, then wash them by grandma, dry them and steam them into paper rolls.

At that time, the roll paper was pure leek, and the eggs at home were fine nutrients for the elderly and the main labor force, or they were given one when they were sick occasionally. But whether other ingredients are added or not, the pure leek flavor can be ignored. When you turn over the vegetable box, you will soak a handful of vermicelli and chop it up, and the juice of leek will also be sucked in.

On weekdays, I eat steamed bread made of corn flour and wheat flour, which tastes delicious when dipped in Chili water. Steaming paper will greatly increase the appetite of attractive scent hooks. If you eat this kind of paper roll every time, let alone luxury, you just can't even think about it. Therefore, it is not easy for grandma to make a paper that requires both noodles and cauliflower and oil and salt seasoning.

Growing up, the conditions are better. My mother often makes burritos, and every meal is a pleasure!

Looking back, I often think that today, life is a qualitative leap, and I am enjoying great happiness! You can eat anything you want, so you can say that you can open your mouth to get your food, so dad often says that the contented are always happy!

Yes, I feel a little guilty about not being satisfied with the status quo and not creating the future.

Now I want to eat the original flavor of the earthen stove firewood hot pot at that time, and I am afraid it is hard to find it back. However, in February, leeks are just then, so why not buy a handful of leeks and cook them at home?

I made breakfast one day and couldn't help but send a circle of friends, so I wrote the word early adopters. The result is completely the feeling of bombing in the circle. Wave after wave denounces eating goods, which seems to be a bit flashy. It is required to write more incidental practices and feelings after eating, not less than 3,000 words.

God, isn't it just a roll of China sushi? As for being so hard on me! ? I was drunk in the shade of flowers yesterday, but I just woke up today. It's time to hand in my homework.

The weather was fine at the weekend, so I invited three friends and four friends to dig wild vegetables in Zhong Nanshan, and gained a lot. While sitting in the yard for a tea break, I talked about the roll of paper, but my eyes were fixed on the leek more than a foot high in the yard.

This leek may be because there is no ventilation under the tree. It looks thin, really pitiful. However, there is no doubt that the original root red leek is guaranteed.

Since you like this inorganic dish, that would be great. However, we met half-and-half, cut open with a knife, and had a good time in the yard of the second brother's house next door. I'm a little reluctant to eat small bags, so early adopters are enough.

Looking at a trophy with a toothache, a big pocket and a small pocket, my friend shouted: we are a socialist returning group.

There are few vegetables in a winter, and I have hardly eaten this kind of food. Today, when I saw the green spring leek, my long-sleeping memory suddenly woke up a lot.

In fact, leek is a kind of mixed food for many people. The reason why people like it is the taste, but they are worried that their stomachs will be uncomfortable after eating it. What's more, it's a smell that makes people happy and scared.

The pros and cons of everything are balanced, and the biggest benefit is also the most difficult to change. This may be an innate temperament.

Washing vegetables and washing face at night, my mother-in-law sees my posture as steamed leek paper, so she adds water and cooks it together. No vermicelli, no scrambled eggs, today's earthen stove iron pot, just recalling the past mother taste.

Looking back, the skin as thin as cicada's wings is crystal clear. When you take a bite, the skin is thin and firm, and the food is delicious and soft. The combination of the two tastes just right. That fragrance not only revived the comfort of the whole body, but also revived the long-lost taste buds on the tip of the tongue.

Speaking of Zijuan, I don't know whether it should be called Zijuan or paper roll. It seems that both of them are right, but something seems to be missing. If you use any word alone, you can't fully express the characteristics of this dish roll.

Nightingale is a kind of food similar to grain and rice in Shaanxi. Dead or scalded noodles are rolled as thin as paper and wrapped in chopped vegetables. Or the whole is like a python hovering above the steamer, called the meat dragon; Or rolled into a foot or so called a vegetable python; Some simply cut into five or six centimeters of finished products, save steam and then move the knife, and directly call it a vegetable roll.

Shaanxi people are generous, because it is made of dead noodles, so it is called dead noodles.

This kind of paper with thin skin and many fillings is multi-layered, which can be eaten when steamed in a cage and taken out of the pot. If you come to a bowl of Chili garlic vinegar, it will be more delicious and delicious.

The vegetables rolled by Zijuan can be vegetarian, semi-cooked or home-cooked, depending on personal preference. Qin people prefer vegetarian food, especially green fresh vegetables such as leek and purslane, and shredded pumpkin and pickled cabbage roll paper taste better.

Wild vegetables are dug in spring, and the taste is natural, fragrant and elegant. It is worth mentioning that the roll paper of alfalfa sprouts has a unique flavor on the tip of the tongue. Vegetarian dishes with steamed minced meat are also popular with meat lovers, and there is also an appropriate name called Meat Dragon.

So, among many names, no matter what you like, that name is why not! Call it whatever you want! As long as it is delicious.

Wash the leek first, drain a little water, and then cut it into about half a centimeter for later use. Don't be too bad to chew.

Take a proper amount of flour in a basin, mix half a bowl of warm water into the bowl, hold the bowl in your left hand and chopsticks in your right hand, and stir while pouring water. Until all the flour is mixed into a flocculent shape, then knead the mixed flocculent flour into dough, and the dough is moderate and soft, so that the dough is not easy to break when rolled, and it will wake up for about 20 minutes.

Start mixing leeks. According to personal taste, if you like vegetarian food, add salt, spiced powder and sesame oil directly to the dish. Roll the dough thin, spread the leek evenly on the thin dough, and then roll the skin from one side. The openings on both sides fall out easily, so press hard.

Next, it depends on whether you cook pythons or vegetable rolls. It is enough to steam in a cage for about 15 minutes (if you like rotten food, steam it more. If it is too rotten, you won't chew your head, and the flavor of the food will evaporate).

If the stuffing is rich, you can add eggs or meat foam and mix well with vegetables. All fillings are raw materials. In order to prevent vegetables from getting too much water, first add some sesame oil to the vegetables and try to control the water in the vegetables, otherwise the steamed vegetable rolls will collapse.

The leek in spring and March is not only nutritious, but also very suitable for eating. Chinese medicine says that leeks are warm, can tonify kidney qi and have strong essence. However, excessive liver qi in spring will affect the transport function of the spleen and stomach, and eating leeks can just enhance the qi of the spleen and stomach. Steamed leeks can not only remove the spicy taste of leeks, but also maintain the freshness and nutrition of leeks. Children eat leeks because their yang is too strong, 13 years old before they start eating.

The unique pungent smell of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effects and is helpful to improve human immunity. Therefore, in this warm and cold spring, eat leeks properly to improve immunity, and at the same time, it can also enhance the qi of the spleen and stomach, dispel yin and dispel cold.

For Chen Bao, pumpkin vegetable rolls are always more spicy than spring leeks, so there is always some aversion to leeks. The shredded pumpkin gives off a sweet smell, which is a perfect match with pepper and a few green lines. A white dress is covered with yellow buds, and the fragrance presses the heart.

Pumpkins are washed and peeled, and there are artifacts in shredding. The shredded silk is thin and even, so it is not easy to hurt hands. Pumpkin is hard in texture, and it is not easy to cut with a kitchen knife, and it is easy to cut your hand with a sliding knife. This carving artifact is really convenient. Chop green pepper, add salt, oil, allspice powder and pumpkin, and stir well. The tender pumpkin will come out easily and then roll.

How about pumpkin dragon? Roll out the dough with moderate thickness and spread the prepared stuffing evenly on it. Then dig a hole in the middle of the dough by hand, and then roll the dough from the inside out with both hands, which has stuffing inside. In this way, the rolled vegetable roll has no head, the stuffing is evenly distributed, and the thickness of the vegetable roll is symmetrical.

Cut it with a vegetable knife and there will be a whole bar code on the cage wall. Is it like a golden dragon about to spiral up?

Looking at the remaining dough, I remembered the sauerkraut in my nest a few days ago and fished a plate. Squeeze and chop, chop and mix a small piece of tofu and a few fungus, and a small handful of green garlic can completely control this sour and refreshing.

This time, there are many dishes but few noodles. What shall we do? Divide into three groups, "Put more vegetables thin, and pinch and push at both ends". Fat vegetable rolls are all wrinkled at once, like lazy pythons in hibernation, sleepy and bloated.

Steamed vegetable rolls are unique pasta in our daily life, regardless of season.

From leek to sauerkraut, it is fast and convenient, and it is a lazy convenient fast food. Its practice will not only destroy the original nutrition of the ingredients, but also lock the umami flavor. Original flavor, delicious and delicious. It's really an excellent recommended food!