Sprouts

After the rains, the temperature warms back, the willows and the fragrances sprouts, and the field's various wild vegetables begin to appear. Yes, it's time to eat fresh. This time of year, the variety of wild vegetables is fresh, becoming a regular guest of the family table. In the Red House Dreams, Tac-chun and Poo-chul love to eat a kind of wild vegetables — oil and salt sprouts. What the hell is that? What about the two of them? In fact, sprout is a fresh bud from the spring tree, and it's kind of a spring veggie, and it's called its head somewhere. Since ancient times, China has eaten sprouts, which, according to Chinese doctors, can clear the flames, so that in old times the nobles and the folk will eat them. In Yuan Lu Min-sun's "Sun-Sang-Sang-Sang-Sang-Cook" book, it says, "The bud can be eaten." In his 8th Note, he says, "The head: the green leaves and the seedlings take the same diet as they do, which is better to cook the congee. It's only winter food." Qing Qing heard from Mr. Zingtang, “The city of Wu is only three-digit, it's four-walled, it's smoky, and it's the sun's cuisine. Fresh sprouts are fat and tender, and they're broken. There are plenty of sprouts to eat, and a fresh sprouts with thin meat or pork liver, whether fried or boiled soup, tastes wonderful. And, of course, we can try the classic formula of saline sauerkraut, with only saline saline, saline, green and green, with fresh and fresh entrances, with fresh tastes of sauna, and fresh in spring。