The weather is gradually getting warmer, and the atmosphere of spring is getting stronger and stronger.
Have you been blinded by various flower outing strategies recently?
Nowadays, in addition to the charming spring scenery in Dingxi, there are many seasonal wild vegetables
Let's take advantage of the good spring
Let's taste the "flavor of spring" together!
When it comes to wild vegetables, alfalfa is "one of the best." In the third month of the lunar calendar, alfalfa is just tender, which is the best time to eat alfalfa vegetables. The alfalfa sprouts grow to an inch or two on the old stubble left over from the previous year. Use your thumb and forefinger to pinch the rhizome and pinch gently, and a crisp and tender alfalfa will be in hand.
For wild vegetables, most of them are bitter and then sweet, nothing more than clearing heat, detoxifying, removing fire and moisturizing dryness...
Alfalfa is naturally pure, fresh vegetables are refreshing, and can be eaten in a variety of ways. Seasoning, sprinkle with chopped green onion, put some minced garlic, pour some vinegar, and then pour hot cooked oil, a dish is tender and lingering.
to taste is light. Alfalfa is as beautiful as spring in the countryside. Outside the house, there is only the overwhelming green, which is simple and pure.
There are many childhood flavors hidden in the memory of taste buds. For some older citizens, eating dig wild vegetables can recall bittersweetness and taste "old feelings".
Nowadays, there are many citizens carrying plastic bags, carrying baskets, and walking briskly to the vast expanse of fields and ditch dams, eagerly searching for traces of various wild vegetables, and then changing. Fancy enjoys "spring on the tip of the tongue".
"April day in the world, wild herbs and pills."
It's the season of wild vegetables again
The fragrant earth
dandelion, splendens, chicory, ash, etc.
Many seasonal wild vegetables follow
On our beating taste buds
Performs a unique spring
Source: An Ding released
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