After eating spring bamboo shoots, you will know the taste of spring. As the temperature rises, under the verdant bamboo forests in Zhelin Village, local spring bamboo shoots quietly break through the soil, bringing the "fresh" taste of spring.

Along the country road, into the bamboo forest of Zhang Mingdi, a villager in Nansheng Village, the faint fragrance of bamboo lingers in the humid forest, and the fresh air makes people relaxed and comfortable. While looking for bamboo shoots, Zhang Mingdi introduced: "The spring bamboo shoots that just emerged before and after the Qingming Festival have yellow shells and white flesh, delicate meat and delicious taste, and are spring delicacies that every household will eat. ”

Gently brushing away the soil, Zhang Mingdi went down with a shovel, and the white roots of the spring bamboo shoots were exposed, he skillfully inserted the shovel obliquely into the soil, and pried hard, and a spring bamboo shoot with the fragrance of the soil "jumped" out of the ground. "The newborn spring bamboo shoots are fresh, tender and crisp, and we should pay attention to the skills of digging bamboo shoots, dig the soil lightly, dig the bamboo shoots quickly, accurately and steadily, and not hurt the roots of the bamboo shoots, otherwise it will affect the growth of the next year." Zhang Mingdi said as he put the freshly dug spring bamboo shoots into the bamboo basket with a clean and neat movement.

"A mouthful of spring bamboo shoots is a mouthful of spring", fresh bamboo shoots just dug out of the ground, whether it is cold dressing, stir-fried or boiled soup, are fresh and fragrant, delicious and refreshing. Among them, with its unique flavor, bamboo shoots siu mai has become a food not to be missed by the people of Zhelin in spring, and He Meixian, a villager of Nansheng Village, is the leader in making bamboo shoots siu mai.

After removing the roots, peeling the shells, cleaning, and quickly processing the freshly unearthed bamboo shoots, He Meixian quickly cut the tender white bamboo shoots into small pieces, mixed them into fresh black pork, and stirred evenly. Then add salt, sugar, pepper, thin salt oyster sauce and other seasonings to simply taste, and add "green onion and ginger water" to remove the smell and freshness. He Meixian said, "Compared with the foreign bamboo shoots that grow earlier, the local bamboo shoots in this season are more tender and fresher, the taste is sweet, and the simple seasoning is extremely delicious, which is the best ingredient for making bamboo shoots and roasted wheat." ”

After putting an appropriate amount of meat filling in the center of the dough, use the left hand to close the dough to the upper center, and use the chopsticks to continuously compact the meat filling with the right hand, pull out the chopsticks when it is about to close, and finally pinch it at the neck of the siu mai, so that you can wrap a beautiful siu mai.

The bamboo shoots and roasted wheat just out of the pot are the most delicious, take a bite, the skin is soft and glutinous, the inside is fresh and sweet, and then take a bite of the soup that is fresh to the eyebrows, and immediately make people feel the umami of spring.

Spring is a good time

You might as well come to Zhelin and dig bamboo shoots to try it

Let the tip of the tongue wake up with the bamboo forest

Keep the fleeting spring light in the fresh fragrance