A spring outing on the tip of her tongue
The peach blossoms and magnolias downstairs seem to have all opened overnight, with pink smiling faces. I opened the window, and the spring breeze brought their faint fragrance.
For China people, each season has its own unique flavor, which reminds us of the appearance of time and the smell of home. Of course, spring also has flavor, such as peach blossom, pear blossom, magnolia flower, grass, earth and wild vegetables. Changing seasons and eating at the right time are the aesthetics of life formed by China people in getting along with nature. Everything grows, and now is the best season to eat wild vegetables in a year.
Chun feng Hua Cao Xiang
I remember when I was young, every season, the temperature was getting higher and higher, the sun was shining on my body, and my cotton-padded clothes could not be worn. My father would lead me to the riverbank of the Grand Canal near my hometown, half for an outing and half for finding wild vegetables. Under the river bank, the water surface is much wider, and the wind blowing from the canal water surface smells of reeds. On the riverbank, the grass has already passed the ankle, and the fragrance of plants and the moist mud smell are floating in the air and drilling into the nostrils. Our bodies seem to be light at once, throwing off our hands and feet and running into the grass. Gouqitou, shepherd’s purse, purslane, Artemisia selengensis, dandelion, and some wild vegetables that I can’t name are getting higher and higher day by day. These wild vegetables that have survived the winter seem to contain the aura of heaven and earth in their bodies, and their roots are full of vigor.
Artemisia selengensis grows by the water, which is a kind of wild vegetable with a "very fragrant" taste. Wang Zengqi praised it as "sitting by the river and smelling the newly rising spring water when eating". My hometown is not far from Gaoyou, Wang Zengqi’s hometown, and the types of wild vegetables are also very similar. He said, "Lycium barbarum is everywhere … The local Lycium barbarum is not used as medicine, which is probably not as good as that produced in Ningxia. Lycium barbarum is a perennial plant. In spring, young leaves appear, that is, gouqi head. "
My father’s favorite is the cold gouqi head. After washing it, blanch it with boiling water, chop it up, sprinkle some salt, and sprinkle it with balsamic vinegar and sesame oil before serving. The first taste is slightly bitter, but when swallowed, the throat is somewhat sweet, and that unique fragrance is hard to forget. We will miss this taste every few days. As the temperature keeps rising, the gouqi head becomes darker in color, and its taste is no longer as fresh as it was at the beginning. We will try to pick as many as possible, put them in bamboo plaques when we get home, dry them in the sun, and make stuffing with meat in autumn and winter, making buns and jiaozi, which is another kind of delicious food.
Human fireworks
It is said that spring is three points, and one point is in the wild. Another spring has come, and the breeze reminds people of the aroma of wild vegetables.
Spring is the best time to taste the fireworks. "The peaches and plums in the city are worried about the wind and rain, and the shepherd’s purse flowers in the stream head in spring." "I don’t know how Malan enters the morning cup, but it’s like oats shaking the spring breeze." "The bamboo shoots of Artemisia Polygonum Thunb try the spring dish, and the taste in the world is pure joy." Poets are probably the first to discover the "beauty of wild vegetables" and record them.
After the fright, the variety of wild vegetables suddenly increased, such as shepherd’s purse, spring bamboo shoots, purslane, Toona sinensis, mother-in-law and Malantou. In Nanjing, Jiangsu Province, with the continuous improvement of epidemic prevention and control situation, citizens’ lives gradually returned to daily life. In Kexiang vegetable market, Nanjing citizens who love wild vegetables are choosing seasonal wild vegetables that have just been listed to enrich their dining tables. This year, more merchants choose "cloud selling" to move wild vegetables originally placed in farmers’ markets to the Internet. People can bring home the spring flavor in the fields with their fingers at home and taste the spring without leaving home.
At the beginning of March, farmers in Linyi, Shandong Province began to sell various seasonal wild vegetables through WeChat and Taobao stores. In the photos he took, the roots of wild vegetables were still covered with wet soil, and the aroma seemed to come out through the screen. "A lot of people who come to buy are old customers and want to taste fresh." "Yue Yue Xian" told reporters that some of these wild vegetables were dug in the wild by themselves, and some were bought from nearby villagers. "In the past, these wild vegetables were scattered in the fields, but now they have become people’s’ good hearts’, and the price of a catty is in 6 yuan-8 yuan."
"In the past, we ate wild vegetables for food, but now it is for health." Xu Congjun, a Beijing resident, feels that the status of wild vegetables on the dining table of China people has changed dramatically in the past few decades. Now people eat wild vegetables, which is not only delicious, but also pleasant.
The best taste is in my hometown.
In the past few years, I always took my children to the wild to see flowers and grass every spring. This spring, in the days of staying at home, taking children to know wild vegetables and feel the taste of spring in the kitchen has become the most relaxing time of our day. After simple cooking, two or three kinds of wild vegetables were put on the table in a green way, which was refreshing and refreshing. We completed the spring outing on the tip of our tongue again and again.
Zhang Ye chose to make a pickle to remember this spring. Spring bamboo shoots that have just been listed, with fresh meat and ham, can be simmered slowly and bubbled, which can make people "fresh off their tongues". "Every spring, I will cook pickled vegetables several times." This is Zhang Ye’s favorite hometown dish, who has lived in Beijing for many years. "People’s tastes are hard to change, and the taste of hometown is deeply rooted. Even after years, just a trace is enough to soothe the heart. The moment I tasted the soup, I really felt that spring was coming. "
In everyone’s mind, "hometown" is probably the most resonant word. The longer you leave home, the stronger your feelings for your hometown will be.
"Shepherd’s shepherd’s purse is a wild vegetable that people in eastern Zhejiang often eat in spring. Needless to say, people in the countryside can eat it at any time as long as there is a backyard in the city. Women and children each take a pair of scissors and a’ seedling basket’ and squat on the ground to search. It is an interesting game job. At that time, the children sang:’ shepherd’s purse Malantou, my sister married at the back door.’ Later, some villagers in Malantou brought it to the city for sale, but shepherd’s purse is still a kind of wild vegetable, which needs to be picked by themselves. "Zhou Zuoren in the hometown of wild vegetables, a genre painting in eastern Zhejiang as slowly unfolded in front of our eyes, dotted with the most ordinary wild vegetables. Hometown food has also appeared in Wang Zengqi’s works many times. He once wrote about hometown Artemisia selengensis, Lycium barbarum, shepherd’s purse, purslane and so on. These wild vegetables not only have the spring scenery of hometown, but also have the taste of hometown.
