No matter where people go, they must find some fun, think of some ways. Yes, food is my way to find fun and think about it! Let's chat with Xiaotan Shikui and treat food seriously!

In rural areas, there are many 'tree vegetables', but if you talk about vegetables known throughout the north and south, perhaps only one is Chinese (xiangchun). In March, this vegetable is at its peak season, and you have to wait another year to get it. I've been eating it for 20 years and I love spring's taste. The cultivation of Chinese has a history of over 2000 years, and its edible use can be traced back to the Jin Dynasty, when 'children of the stream' would gather sprouts.

It's currently the best time to eat Chinese, and if you miss it, you have to wait another year. Chinese is a seasonal vegetable, and it becomes particularly old if it's a few days late, so you need to harvest it early, especially during its young sprout stage, and process it immediately to enjoy the best flavor.

Chinese young sprouts are commonly called 'Chinese heads', and they are our main edible part. Last year, they were 55 yuan per kilogram, and this year they've dropped to 15 yuan per kilogram. If you don't eat it now, it'll be old. Chinese heads are natural, woody vegetables with a unique fragrance, containing distinctive aromatic essential oils, which not only have a crispy and juicy taste but also have nutritional and medicinal value. People have the saying 'eating Chinese doesn't cause any diseases'.

I remember last year at this time, the price of Chinese sprouts was 55 yuan per kilogram, or even higher in some places. Everyone has been calling for 'Chinese freedom'. This year, the price is much more affordable at 15 yuan per kilogram. With it, I can make Chinese stir-fried with slices of smoked pork belly, which is still very delicious. I love eating this Chinese stir-fried with slices of smoked pork belly in the spring.

Chinese sprouts, as a type of green organic vegetable that is named, rare, special, and combines food and medicine, are a rare and precious vegetable in early spring. '' even recorded: 'Boil the leaves, which can wash sores, scabies, wind, and sores.' This kind of vegetable that combines food and medicine is a pity to miss in spring. Next, let's bring you a home-style dish – Chinese stir-fried with slices of smoked pork belly. I hope you like it.

Chinese stir-fried with slices of smoked pork belly

Ingredients: 260g Chinese, 80g smoked pork belly, 3 Sichuan peppers, 3 garlic cloves

Accessories: Cooking oil, salt, light soy sauce, 2g MSG

Production process:

1, Fresh Chinese is picked from the tree. If it's old, remove the stem of the Chinese and blanch it without cutting it, and put it in whole.

2, Pour a certain amount of water into the pot, add salt, and bring it to a boil over high heat. Then, add the Chinese and blanch it. The Chinese will turn a darker color, and then remove it and cut it into small pieces.

3, In another pot, add a little cooking oil, add the minced Sichuan peppers and garlic, and sauté until fragrant. Then, add the sliced smoked pork belly to stir-fry.

4, Pour in the blanched Chinese segments and stir-fry. Add a little salt. Remember to add a little salt, as smoked pork belly is usually quite salty, so you need to taste it carefully.

5, After the Chinese is stir-fried, season it with light soy sauce and then add 2g of MSG to stir-fry until flavorful. The Chinese has been blanched, so it's already cooked.

6, Turn off the fire and put it out. Place a plate, and put the cooked Chinese stir-fried with slices of smoked pork belly into the plate. A delicious home-style dish, Chinese stir-fried with slices of smoked pork belly, is complete.

Xiaotan Shikui tip:

1. People always worry about the nitrate content of Chinese. In early spring, the Chinese sprouts contain the lowest nitrate levels, so blanching them before eating is sufficient.

2. Chinese and smoked pork belly are simply a perfect match. The savory flavor of smoked pork belly combined with the unique fragrance of Chinese is surprisingly delicious.

This article was originally created by 'Xiaotan Shikui'. Images were taken by the author. Do not modify or copy without permission. Infringement will be held accountable.