Spring recipes

♪ Sprouts of eggs soup ♪

♪ Sprouts of eggs soup ♪

VicentaLakin

SPRING IS A SEASON FOR THE RECOVERY OF ALL THINGS, AND AFTER THE SPRING BREAK, ALL KINDS OF GRASS AND TREES BEGIN TO BLOOM. SCHWARMS AND SPROUTS ARE WILD VEGETABLES THAT ARE UNIQUE TO THIS TIME AND ARE MORE POPULAR THAN MANY COMMON VEGETABLES. THE SPROUTS ARE THE FIRST OF THEIR KIND FROM THE EARLY SPRINGS, WHEN THE SPROUTS ARE GREEN AND GREEN, PURE WILD PLANTS, WITH VERY HIGH NUTRITIONAL VALUE. NOT ONLY CAN YOU DRY IT UP FOR TEA, BUT YOU CAN ALSO MAKE SOME SPECIAL CUISINE. I'D RATHER SPEND 500 BUCKS FOR A SALT SPROUTS. IT'S ALSO DELICIOUS FOR FRIED MEAT, WHICH CAN BE COOKED WITH EGGS. THE SOUP TASTES GOOD. TODAY WE'LL SHARE WITH YOU A LIGHT AND DELICIOUS GUACAMOLE SOUP, RICH IN NUTRIENTS, WITH EGGS TO COOK WITH. IT'S RICH IN AMINO ACID AND LYSINE, AND IT'S VERY HIGH IN VITAMIN A. IT'S NOT ONLY GOOD FOR THE HEALTH OF THE EYE, BUT ALSO GOOD FOR THE HEALTH OF THE LIVER. IT'S A “HEPATIC SOUP” THAT SHOULD BE COOKED MORE FOR THE FAMILY IN THE SPRING. SO LET'S SEE WHAT'S GOING ON
Sprouts

Sprouts

VicentaLakin

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。
Maran's fried beans

Maran's fried beans

VicentaLakin

RAW MATERIAL: MARAN HEAD 400G FRESHLY DRY (PARTIALLY TAKEN) 2 SORBENTS OF 60G SORBENT OF SALT, 30G SORBENT ACCOMPANIMENT, FIRST SELECTING THE MARAN HEAD, THEN CLEANING THE SPARE 2 SORBETS AND WASHING THEM, THEN BOILING THEM IN THE POT FOR ABOUT 15 MINUTES, EXTRACTING THE SPARE 3 CHIPS AND SCRAMBLED THEM, THEN BURNING A HOT POT OF WATER, POURING THEM INTO THE AQUEOUS WATER, EXTRACTING 5 SORBS OF FRESH WATER AND WASHING THE MARAN HEAD, APPROXIMATELY 7-10 TIMES, UNTIL THE WATER WASHED BY THE MARAN HEAD HAS NO BUBBLES, SQUEEZING THE SPARE 6 SQUEEZING THEM UNDER A SEVEN-HEAT POT, AND POURING THEM INTO THE MALAN HEAD FOR 8 DAYS, POURING THEM INTO THE STUBBLE AND DRYING AND CONTINUING WITH THEM, AND POURING THEM INTO THE SMELTING OF SALT AND SMELTING 10 SMELTS, SO THEY CAN BE EATEN。