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熬过漫长的寒冬,春天来了,各种新鲜蔬菜上桌了。油焖春笋,香干马兰头,清炒芦蒿,荠菜馄饨,螺丝韭菜。这些家常的江南小菜,样样精致道道喜欢。做法都不麻烦,只要食材新鲜火候适度,烧出来都是鲜香美味。印象中,我吃过的最好吃的新鲜小菜,就是非常简陋地在野地里煮出的。那时在芜湖一中上初中,当年的校园里有起伏的小山坡,山坡边操场旁有零星的菜地,看上去没什么人打理,长势却喜人。早春时
Through the long winter, spring is coming, a variety of fresh vegetables on the table. Braised bamboo shoots, dried fragrant maranton head, stir fry, shepherd’s purse wonton, screw leek. These home-style southern dishes, everything is fine like roundabout. Do not bother the practice, as long as the ingredients freshly heated, are delicious and delicious. Impression, I have eaten the best fresh vegetables, is a very simple cook in the wild. At that time a middle school in Wuhu, junior high school in the year there are ups and downs on the hillside side of the playground next to a sporadic vegetable garden, it seems no one care, but the growth is gratifying. Early spring