谷雨一過，院子里的花椒樹就憋著一股勁兒往上竄。前些天還蜷縮著的嫩芽，被幾場(chǎng)溫潤(rùn)的春雨喂得飽飽的，這會(huì)兒像極了剛睡醒的娃娃，頂著水靈靈的嫩綠尖兒直往人眼前湊。您要是路過誰家院墻，準(zhǔn)能瞧見踮著腳尖摘芽?jī)旱慕址唬侵讣咨w大小的嫩芽?jī)?，可是比金子還金貴的時(shí)令美味。
這花椒芽?jī)喊?，天生帶著股子麻香勁兒，輕輕一掐斷，手指尖兒上都能沾著清亮的汁水。您可別小看這抹嫩綠，它含的維生素C比柑橘還多三成，膳食纖維更是甩普通青菜幾條街。特別是芽尖上那層油亮亮的膜，里頭藏著天然的揮發(fā)油，聞著提神醒腦，吃著健胃消食。老輩人常說"春吃芽，病不沾"，說的就是這花椒芽能幫咱們把冬天的濁氣排個(gè)干凈。
食譜1. 花椒芽炒雞蛋（5分鐘快手菜）
準(zhǔn)備材料：嫩花椒芽1把（約200克）、土雞蛋4個(gè)、鹽半茶匙、花生油適量
① 剛摘的嫩芽得用鹽水泡十分鐘，把藏在褶皺里的小甲蟲請(qǐng)出去。水燒開后撒點(diǎn)鹽，芽?jī)涸跐L水里打個(gè)轉(zhuǎn)兒（最多15秒），撈出來馬上浸冰水，這樣能保住翡翠般的顏色。
② 雞蛋磕進(jìn)碗里加鹽打散，把攥干水的花椒芽切碎拌進(jìn)去，芽?jī)汉偷耙旱谋壤裥切侨鲈谝箍绽?，星星點(diǎn)點(diǎn)才好看。
③ 熱鍋涼油，油溫五成熱時(shí)"嘩啦"倒進(jìn)蛋液，等邊緣泛起金邊兒再輕輕推散，千萬別翻炒成碎渣，要保留大塊的云朵狀。
這道菜特別適合趕時(shí)間的早晨，雞蛋裹著花椒芽特有的麻香，像在嘴里放小煙花，酥脆的嫩芽和綿軟的蛋塊碰撞出奇妙口感。
食譜2. 蒜蓉辣椒拌花椒芽（下飯神器）
準(zhǔn)備材料：花椒芽300克、大蒜8瓣、小米辣3根、生抽2勺、香醋1勺、白糖半勺、花椒油1勺、香油少許
① 處理好的花椒芽焯水后要使勁攥干，水分太多會(huì)沖淡味道。蒜臼子里放剝好的蒜瓣，加一小撮鹽搗成泥，這樣蒜香更濃。
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② 小米辣切圈圈，和蒜泥、生抽、香醋、 ③ 把料汁澆在花椒芽上，別急著拌，先腌五分鐘讓味道滲進(jìn)去，吃前撒點(diǎn)炒香的白芝麻，拌的時(shí)候要像給娃娃梳頭那樣溫柔，別把嫩芽揉蔫了。 這道涼拌菜是我家春日的保留節(jié)目，麻辣鮮香中透著絲絲回甘，配著剛出鍋的白米飯，能讓人不知不覺吃掉兩碗。 看著菜市場(chǎng)里碼得整整齊齊的進(jìn)口蔬菜，我倒更愛這稍縱即逝的時(shí)令味道。花椒芽的賞味期就像春日的晚霞，金貴得讓人舍不得眨眼。趁現(xiàn)在花椒樹還在抽新芽，趕緊挎上竹籃去尋這口鮮吧！等再過些日子，嫩芽變成了老葉子，可就得捶胸頓足等明年啦。要我說啊，這春天的饋贈(zèng)，就跟好日子似的，抓住了才是自己的。
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