“三月三”要到了,鸡蛋的这个花式吃法你一定要知道

地菜煮鸡蛋

地菜煮鸡蛋

地菜煮鸡蛋

  农历“三月三”要到了,空气中满是春天的气息,踏青赏花,不负好春光,出行游玩的最佳伴侣——“地菜煮鸡蛋”,鸡蛋的这种花式吃法你可一定要知道哦!

  当滑嫩的鸡蛋与清新的地菜结合在一起,产生馥郁、温暖而富有层次的口感,定能立刻唤醒你沉睡的春日味蕾。记忆中,每当农历三月三,妈妈便会煮上一锅鸡蛋,轻轻敲开蛋壳,待地菜的清香完全融入蛋中,我便迫不及待地揭开锅盖,去尝上那一口鲜香。三月三的地菜煮鸡蛋,是不可取代的美味,更是萦绕在心头、难以忘却的温情。

  殊不知,“三月三,吃地菜煮鸡蛋”的历史在我国流传已久,不仅味美,其药用价值也广受推崇。相传古代楚地是一片泽国,人们在湖里风吹雨打,头痛病十分常见。三月初三这天,尝百草的神农路过云梦泽(今湖北孝感一带),看到乡民因头痛在湖滩上打滚,十分痛苦。神农捡来几个野鸡蛋,又挖了一大把地菜,拿到船上煮给人们充饥。当人们吃了用地菜煮的鸡蛋后,忽然感到头不痛了,“三月三,吃地菜煮鸡蛋,一年不头痛”的习俗也延续至今。

  相传三月三是黄帝的诞辰,中国自古有“二月二,龙抬头;三月三,生轩辕”的说法。在古代,这一天,人们去水边祭祀饮酒,用浸泡过药草的水沐浴,春游踏青,祈福一年平安健康。

  又是一年芳草绿,春在溪头地菜花。何不约上亲朋好友,带上煮好的地菜鸡蛋,迎着和煦的春风,沐浴着明媚的春光,重温那儿时的记忆。

  在哪里可以找到新鲜荠菜?

  因为地菜的生长力很强,在郊外很多地方都可以发现地菜的踪影。

  首先是小沟边。松软的土壤,潮湿的空气,轻轻拨开绿油油的野草,挑选肥嫩的地菜,是不可多得的上乘品种。

  除了小沟边,麦田和稻田里同样也可找到荠菜。稻田间的沟沟壑壑里布满嫩绿的地菜,带上一把小刀,一颗颗地挖着,整个世界都是地菜的清香。

  第三个地方就是可以去山林里找。山野间的地菜得到雨水的滋润,冲出泥土,旺盛地生长,大树下、灌丛里、小溪旁,一边挖着一边欣赏春天的美景,不亦乐乎。

  煮地菜的鸡蛋挑什么样的好?

  普通的鸡蛋表面上可能沾染鸡粪等污染物,携带沙门氏菌、大肠杆菌或流感病毒,存在巨大的安全隐患,危害身体健康。因此还需挑选经过清洗、消毒的“保洁蛋”。

  “保洁蛋”,通过清洗、干燥、紫外线灭菌、涂油保鲜、剔除散黄蛋、剔除裂纹蛋、分级、编码包装等八道工序严格把关。保洁蛋去除了蛋壳上残留的污渍,穿上一层类似“保护膜”的“外衣”,阻止病菌的“二次入侵”,鸡蛋更加干净、新鲜、安全。

  儿时的记忆——教你煮出有妈妈味道的“地菜煮鸡蛋”

  带根带花的地菜一把,洗净,捆成一小捆。地菜一定要带根,味道才香浓。捆好的地菜与带壳鸡蛋一同放入锅中,用生水煮,同时撒上两片姜,放点红枣、桂圆、五香、盐等。鸡蛋煮熟了,用筷子把蛋壳敲破,再煮一会,地菜的清香就煮进鸡蛋了。

  最好是提前一天煮,第二天早上吃的时候再煮一下,这样地菜花的香味才比较浓郁。其次,煮鸡蛋的时候放少许盐,这样鸡蛋不容易破。

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