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地道的妈妈菜
时序渐进青黄不接时,青菜白菜这些冬季菜已抽苔谢幕。苋菜空心菜出场还为时过早。这一阶段基本上园子里空空的。想吃点时鲜就只有韭菜、藠头、苦苣、莴笋了。
我们这地方的人超喜欢吃点辣的。老祖宗的陶缽就发挥了作用。媳妇在外婆家蹭了顿饭,回来说了几遍:
“外婆家的藠头捣红辣椒超好吃。”
我想起了,这时候正是吃藠头(又叫毛葱)的季节。买菜时顺手买了一把。回来马上做,一菜两做,充分利用资源。😀😀
藠头捣红椒
将毛葱头摘下来就是藠头。洗净备用。
洗一把红辣椒,太长则切断。
红锅热油,将藠头辣椒放进锅里
小火闷熟。放点盐和豆豉拌匀。
先把辣椒挑出来,用家乡特制的缽子捣成泥,再把藠头放进去一起捣。还可根据你的口味放佐料。我一般啥也不放,因为有豆豉足够有味。
这个菜就可上桌了,香甜微辣,十分下饭。吃了还想吃。😂😂
葱叶煎鸡蛋
摘下来的毛葱叶不能浪费。切碎煎蛋饼。
先把切好的叶子放锅里炒一炒,放凉。
把鸡蛋放进去加盐搅匀。
热油锅煎起来,煎熟淋点生抽。
毛葱有特殊香味,煎出的蛋饼香甜可口,老少皆宜,深受没牙老人和孩子的喜爱。
这两道菜做法超简单,又健康美味,还能吃出妈妈的味道!😀😀

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Comments
6 comments看上去很好吃😍
确实都爱吃。爱到骨子里。
最爱吃葱花蛋👍👍
煎蛋饼特别香。
一看就好吃
是的,吃匠们特爱吃。