齊魯網·閃電新聞2月19日訊 隨著春雨的滋潤，大地開始蘇醒，萬物生長。雨水時節，春三寶正當季。

As the spring rain is soaking into the soil, the earth is awakening from its long winter sleep and all things grow. It's the perfect time to have the pan-fried three spring treasures at Rain Water.

提前準備好的面條菜、茼蒿、春筍切末，蝦仁剁碎成泥備用

Chop up the prepared Silene conoidea L., crowndaisy chrysanthemum and spring bamboo shoot. Mince the shrimps into ground meat

將蔬菜末加至蝦泥中攪拌均勻

Add the chopped vegetables to the minced shrimps and stir well

加入適量鹽、糖、胡椒粉、一勺花椒油、半勺料酒攪拌均勻

Add in salt, sugar, ground pepper, 1 teaspoon of Sichuan pepper oil , 1/2 teaspoon of cooking wine and stir well

將春三寶蝦泥團成手掌大的球，再用手指拍成餅

Make the three spring treasures minced shrimps into a palm-sized ball, then use your fingers to pat it into a flat cake

熱鍋加油，放入蝦餅煎至兩面金黃，即可出鍋食用

Heat the pan and add oil, then fry the shrimp cakes until they turn golden brown on both sides. Next, just get ready to enjoy this delicious dish.

春日的餐桌因為有了香煎春三寶而更加豐富多彩。讓這道菜成為你迎接春天的美好方式，共同感受大自然的饋贈與美食的魅力。

The meals in spring are getting more diversified because of the pan-fried three spring treasures.Let's greet the spring with this dish, enjoying the gifts of nature and the charm of food.

Wang Yining,Guo Huixian,Song Jijin, Liu Yuliang and Zhao Jiayi for Shandian News

閃電新聞記者 王一寧 國慧賢 宋基金 劉玉良 實習生 趙佳依 報道