Xiaomi in Chaoyang of western Liaoning and assorted dishes in Jinzhou were tributes of Emperor Qianlong. The Four Seasons snacks here are really unique. The Willows opened their charming eyes and stretched the green silk gracefully; The Elms bloomed soft jade-like leaves and raised flower-like Elms; The poplar trees opened their delicate fists and gently bathed in the spring breeze; the Yellow Rose’s bright shy face and joyful smile. Bitter pockmarked lifted the golden sun, and dandelion jumped onto the small farm table. Spring snacks will begin. The tender willow leaves were like pale green fish scales, stroking the fluffy Willow dogs, blanching them with hot water, adding some salt and adding some sesame oil, which was slightly bitter and full of lingering fragrance. It doesn’t matter to stroke the Elm money and bring some elm leaves. Wash it with clean water and put a little corn flour on the edge of the pot, which is sweet and fragrant. Poplar leaves must be smoothed down in front of long summer, boiled in boiling water, fished out without turning yellow, soaked in cold water for three or five days to remove bitter taste. Take it out, squeeze out the water, dip the spring onion bitter hemp dandelion in the farmhouse homemade sauce, the slight bitter, Tender fragrance, it is simply an unspeakable delicious. Yellow Rose, which is called chrysanthemum here, has rich floral fragrance and thick petals. It can be said that thousands of flowers are down. Take off the petals, rinse with clean water, put two eggs and beat egg sauce. It seems that the fragrance only exists in the sky. May locust flowers are fragrant, and children like to stroke locust flowers best. Boiled in boiling water, add condiments, make dumpling stuffing, light sweet taste, refreshing appetizing, is a rare food. If it rains through, it will be different. At that time, the favorite job was picking mushrooms, picking sweet potato peel and digging medicinal materials. Getting up early and drilling in the forest, picking up mushrooms in big baskets and bags is just like catching the morning market, just like catching the mountains in the forest area. These are all things for adults. Children’s families are all in the rain. Carrying a small basket, carrying a small pickaxe, in groups, saying that it was a pleasure to go to work. Adults are also happy at leisure, avoiding endless choking at home. If you are bold, lean on the edge, play less, pick up mushrooms and dig some medicinal materials. After picking up mushrooms, I wore them with a straw stick when I got more. They were like big strings of monstrous herbs. Hanging on my neck, they were like a small monk. Under the eaves of every household, there are dried mushrooms hanging like Braid, Black and gray black and gray. The most interesting thing is picking sweet potato peel. You don’t need to drill trees, hairs and grass. You can see people when you raise your head. Don’t be afraid. Leisurely play with all kinds of wild flowers that cannot be picked all over the mountains. Sweet potato peel is neither in deep grass nor muddy places. Generally, there is a layer of soft humus in places where the grass is not dense and there is a little sandy soil. The sweet potato skin in this place is thick and clean, without broken grass leaves and sand. These extremely rare. Most of them are in the grass with dense leaves and short grass on the mountain roots and sandy soil. Sweet potato skin is not big, broken. It is covered by a layer of sand on the ground. If you blow your eyes and bleach your hands, it is inevitable that there will be survivors. Fine grass leaves and grass scraps always do not fall off. It can be said that although it is hard to wash away the yellow sand, it starts to come to gold. Sweet potato peel boiled Pickles, is a very beautiful delicacy in childhood. Until now, I still have a lot of aftertaste. Around the beginning of autumn, steamed corn and eggplant are the most delicious. On a sunny evening, the adults picked up a bag, carried a basket, and tucked the sickles. Split back half a bag of corn sticks, bring back some corn stalks by the way, feed cattle and horses. The whole family started to pick the corn, pick the corn Polygonum, pick a little tender corn skin and cover the corn pot. Then, the charcoal fire was burnt fiercely, and when it was boiled, you could smell the strong smell of corn from a long distance. It was too late to wait until the corns were ripe and rotten, and the children had already skimmed the corn stalks half chewed. Took a chopstick, took the corn out of the pan, put it on the chopping board, cut it open, inserted it with chopsticks, ran outside the door and chewed it hot. The water of corn is sweet and thick like tea. (Sometimes, hide a piece of corn, dry it, rub out a long string, like a golden silver worm. Very fun) The eggplant steamed in the corn pot is not yellow, black, and has no color. It is green and lovely. Take out the eggplant, cool it, pick it into four petals with chopsticks, dry it with hands, squeeze out the water. Cut some scallions, mash some garlic, put some soy sauce, vinegar, sesame oil and flavor, ha, it tastes very beautiful. Corn meat is transparent, fragrant, eggplant is soft, greasy. You couldn’t help thinking of what Jia’s mother told Grandma Liu in The Grand View Garden of A Dream of Red Mansions. The taste of delicious dishes was endless. Corn is a major feature of Liaoxi. The fragrance is soft and the years are long, connecting a long and happy River. Mao Dou is more unique than burnt Mao Dou. If we say that the burnt Mao Dou has a little style of drinking blood, which is as tough and mellow as a man in western Liaoning; Then, the boiled Mao Dou will be gentle. The taste is fragrant, thicker than tofu soy milk, crisp but not hard, Cool but not rotten. Even the abandoned pod skin is so kind. The dishes in winter are relatively monotonous, and there are more boiled Chinese cabbage and sauerkraut. What I can remember seems to be pickles and pickles. When adults cut sauerkraut, children are like chicken pecking, grasping a few pieces of sauerkraut hearts and chewing them slowly in their mouths. The sour taste, up to now, I can’t help spitting out. Every winter night, the children will grab a dried pickles secretly and put them into the hearth. Smell the salty and bitter taste, pick out pickles and rub the burnt hard skin into powder. When eating porridge, sprinkle it on the porridge. The salty and fragrant taste is incomparable to the fat fish and seafood nowadays. The childhood life was extremely poor and light. However, the snacks in the Four Seasons are unforgettable. A small dish is a story, and a small dish is a period of deep feeling. The taste and happiness of life are moistened in the bottom of my heart.

Like (prose editor: Di Mo Chengshang) the 30th year of my WeChat era

The year before last, my eunuch planned to buy a smartphone for him on his birthday. The main purpose was to teach them how to play WeChat, and let them…

Comments on the Chinese version of “worry-free grocery store”

Everyone moves towards a better life through his own efforts. The answer to the consultation letter is just encouraging an existing…

An emotional diary of a Christian (January 14, 2018)

January 14, 2018: Today, the temperature in Wujiang is relatively warm, not as cold as a few days ago. Yesterday and Today, Wu Jiang’s…

Be a person who never stops growing up

Teacher Lily coughed with a strong nasal tone when she was in yoga class. Maybe it’s uncomfortable, she has less demonstration action today,…

An emotional diary of a Christian (January 13, 2018)

January 13, 2018: Yesterday, my sister and nephew Little David didn’t come to the Dongwan village of jinjiaba where my mother and I stayed temporarily,…

An emotional diary of a Christian (January 12, 2018)

January 12, 2018: The day before yesterday, I said, “my mother will go to Kunshan tomorrow.” However, yesterday, my mother did not go to Kunshan…

Posted in Cotbnuar