「素食」🌿 春天的尾巴｜松茸油焖笋，香椿老奶土豆泥|Spring's Final Flavors: Matsutake Bamboo Shoots & Savory Toon Potato Mash

After a few spring-themed menus, we’ve finally reached the last stretch of the season—Grain Rain. So let’s make the most of it with one final spring-inspired menu!

I hit the early morning market and scored some super tender bamboo shoots and homegrown matsutake mushrooms—such a great find! Then I spotted some Chinese toon. The vendor said they’d picked just a few trees’ worth—slightly mature, but packed with aroma. And just like that, today’s menu came together!

更新了好几期春天的主题，也迎来了春天的最后一个节气——谷雨。那就抓住春天的尾巴，带来今年最后一期春日菜单吧！

一早赶早市，买到了特别嫩的雷笋，还有阿姨自己培育的姬松茸，太开心啦！忽然几把香椿映入眼帘，大叔说拔了几棵树就这点，虽然有些老，但香气十足——今天的菜式就这么定了！

🍄 松茸油焖笋
Matsutake-Braised Spring Bamboo Shoots

主料：

雷笋 3–4 根 (3–4 Lei bamboo shoots)
姬松茸 7 朵 (7 matsutake mushrooms)
生姜 3 片 (3 slices of ginger)

调味料 / Seasoning：
古法红糖 2 小勺 (2 tsp brown sugar)
古法酱油 1 大勺 (1 tbsp soy sauce)
老抽 1/2 小勺 (1/2 tsp dark soy sauce)
岩盐 1/2 小勺 (1/2 tsp rock salt)
蔬菜高汤或水 150 ml (150 ml veggie broth or water)
白胡椒粉 1/2 小勺 (1/2 tsp white pepper)

🥔 香椿老奶土豆泥
Savory Potato Mash with Chinese Toon

主料：
香椿芽 一小把 (A small handful of Chinese toon shoots)
土豆 400g (400 g potatoes)
酸腌菜 1 大勺 (1 tbsp pickled mustard greens / suan cai)

调味料 / Seasoning：
粗辣椒面 1 大勺 (1 tbsp coarse chili flakes)
岩盐 1 小勺 (1 tsp rock salt)
姜黄粉 1 小勺 (1 tsp turmeric)
白胡椒粉 1/2 小勺 (1/2 tsp white pepper)
花椒粉 1/2 小勺 (1/2 tsp Sichuan pepper powder)

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