每至春夏之时,蒿子杆,小白菜、青笋、小水萝卜、油菜、小葱等时鲜蔬菜大量上市.这些蔬菜无论是拌食,还是热食,均食其鲜、食其嫩.但如制作不当,就既不鲜也不嫩,味也不美了.下面介绍几个制作简便、味美好吃的菜肴的烹制方法.蒿子杆:“拌毛炒杆”是蒿子杆的两种吃法.蒿子杆鲜嫩的叶儿,北京人称为蒿子毛.“拌蒿子毛”其制法是:将蒿子杆摘洗干净, Every spring and summer, a large number of seasonal vegetables such as Artemisia japonica, Chinese cabbage, green shoots, small radish, canola and shallot are on the market, and these vegetables, whether they are mixed or hot, have their freshness and freshness. If improper production, it is neither fresh nor tender, the taste is not beautiful. Here are a few easy to make, delicious cuisine dishes cooking method. Artemisia rods: Artemisia spores fresh leaves children, Beijing people called Artemisia fur. “Artemisia scallops,” its system of law is: Artemisia bar pick clean,