Master descends to earth

Chapter 195 Nostalgia
Everyone chatted while drinking, and soon the food was on the table. Jin Sanye pointed to a plate of green dishes to go with the wine and said, "Please try the toon leaves we have here. How does it taste?"

"Every time winter turns to spring, the cuckoos sing for the first time, the springs thaw, and the countryside is full of joyful spring." Grandpa pointed to the mountains in the distance and said: "The mountains in the distance are ethereal and distant, and the branches of large and small toon trees in the forest are all beautiful. Start sprouting."

"When the spring breeze blows on the [-]th, those crooked buds rush out from the purple-brown velvet layer, stretching the young leaves. Under the sunlight full of water, looking from a distance, the whole tree seems to be on fire. The bright red flames. Our Miao village girls and children can pick up the bamboo poles and forks and start beating the head of the tree."

Su Yuan picked up the young green toon leaves and put them in his mouth. The fragrance hit his face, sweet and delicious, and he said with satisfaction: "I remember Mr. Wang Zengqi once commented on the toon leaves in this way. The so-called one bite, three springs will be unforgettable!"

"The rushing fresh air of the toon head is the most refreshing and refreshing, which makes people feel refreshed physically and mentally. Wash the toon head and put it in boiling water, scald it, chop it and mix it with tofu, pour a little sesame oil, and don't wait to lift your chopsticks , the touching color and fragrance have already drifted from the eyes to the mouth. It makes people’s expressions and tongue feel happy! "

Speaking of this, Su Yuan recalled his childhood memories and said emotionally: "There is an old saying in our hometown, before the rain, the spring blossoms will bloom after the rain. The season is very important in making spring blossoms. As the saying goes, the spring blossoms before the rain will be tender and silky, and after the rain, the spring blossoms will bloom. Raw wood branches."

"In our hometown, we only cut the side branches and the buds and leaves that are about to slack, and don't touch the strong toon heads at the top of the main branches. My grandma just dried the toon heads that I planted. Pickle it, put it in a water-absorbing jar and seal it, no matter how long it takes to open it, it will still be so fragrant, and even the color will not change much."

"I still remember when I was a child, my grandma would cut the Chinese toon heads into thin shreds and mix them with fried yellow egg skins, put them on a white porcelain plate, and drizzle them with boiled rapeseed oil. Bring it to the table."

"Don't talk about eating, just looking at it, it's more eye-catching and more eye-catching. Chew a mouthful of this toon head, let the fresh air slowly spread in your mouth, it feels like holding spring in your mouth, savoring it little by little... ..."

One sentence reminded everyone of their childhood memories, and said with a smile: "Mountain people use toon heads as shallots and coriander to enhance freshness and remove fishy smell, such as cooking fresh fish soup, sprinkle some toon leaves, after eating fish, With that taste, no matter how full you are, you can drink two big bowls in a row.”

"When the Miao people leave their hometowns, among the dry food they take with them is the toon 粉, also known as panzang 粉. Eating this kind of 粉 will never forget their homeland for thousands of miles."

Su Yuan nodded with a smile and said: "Speaking of toon, many people like to push Taihe toon to the extreme. What are the so-called purple toon, black toon, red toon and green toon, and the quality of purple toon is the most important."

"It is said that in the Tang Dynasty, the purple oil toon was used as a tribute. Every time around the rainy season, the fast horses on the post road carried the top-quality purple oil toon buds, and they flew to Chang'an day and night. It was a smile of a concubine riding a red dust. No one knew that it was a toon. !"

"I don't know what kind of Chinese toon in my hometown is? I only know that they are all bright red leaves and shiny stalks. According to the old people, it was stained by the cuckoo's blood splashed on it, because cuckoos always like to stop at high places. The tall toon branches are singing long and loudly, spreading the news of spring."

Su Yuan recalled: "In short, in my heart, the most beautiful thing is the taste of my hometown!"

"well said!"

He could see the other party's true feelings and praised: "Sir's sentiments moved me. For us, our hometown is a safe haven. No matter how stormy it is outside, as long as we go home, there will always be dishes and chopsticks that belong to you on the dinner table!"

A large iron pot is served steaming hot, and the aroma is overflowing, making your index fingers full.Grandpa scooped up a bowl with a large spoon and introduced: "Needless to say about the meat, the meat of wild boar hunted in the mountains is slightly rough, but it is full of flavor. When paired with wild vegetables in the mountains, it has a unique flavor."

"Tianmendong... covering bamboo shoots... booting ears, and... thorn rose moss?"

Su Yuan's nose twitched slightly, and the fragrance of various herbs hit him, and he sighed: "As expected of the people of the mountains, how can this be a one-pot dish? It is obviously the best medicinal food!"

"Hahaha, I really can't hide anything from you sir!"

Grandpa laughed heartily and said: "Our ancestors have lived on the mountains for generations, and everything is a gift from the mountains. At that time, we went to the mountains to collect Chinese herbal medicines, and we could often eat Polygonatum, Polygonum multiflorum, lily, and Poria. Eating these sweet and glutinous substances will stimulate body fluids and make you angry. Most of the blood-tonifying products are for satisfying hunger, and are not at all the popular medicinal diets and food supplements nowadays."

"This is asparagus, asparagus, the green and green clumps half a person's height in the deep mangosteen forest. Every spring and February, the arrow-shaped tender stems jump out of the ground, and they will be pinched off when they are long. , like a green jade hairpin, tender and crisp in the mouth, with a creamy umami taste, like eating winter bamboo shoots and flat tips."

"The bamboo shoots themselves are tasteless, only the thickness of a little finger. Peel off the green shell, and it is watery with the fresh luster of Bailing. There are also booting ears that are common in Yeling. Pull it out from the sheath, pinch off the old shoots, and share with spring snails and The ham slices are fried together, black and white, red and green, the wonderful thing is that the meaty taste is thick and mellow, and the vegetarian taste is clear but light and sweet, with distinct layers of taste, just like going back and forth between the world of mortals and the quiet valley of the city."

"As for the roots of thatch, they are as translucent as white jade silk, pure and sweet, and can promote blood circulation. The mothers in the village will stew old hens with it to replenish their bodies."

"As for the thorny rose moss..." Grandpa laughed: "In early spring, in February and March, wild roses have tender stems drawn from old stalks or underground roots, which can reach the thickness of bamboo chopsticks. The skin, straight to the mouth, sweet, is our favorite snack on the mountain!"

Yagyu Emi likes elegance the most. After taking a sip of the soup, she couldn't help but answer: "It rains at night to cut spring leeks and make yellow beams in the new kitchen. This is the ultimate catering pursued by ancient Qingliu elegant people. Looking for wild vegetables, medicine and food for health care, and eating delicious food." A sentiment that has become the mainstream of today’s food culture.”

"There is an old saying: It takes three lifetimes to learn how to dress, and five lifetimes how to learn to eat. Whenever I think of the ancient adage that you will never tire of eating and never eat until you cut yourself off, I feel that the teachings of the saints are too rigid and boring, and a bit nerdy!"

"Drink the falling dew of magnolia, and eat the falling flowers of autumn chrysanthemum. As long as it is non-toxic and has no strange smell, flowers, plants, stems, leaves and leaves can be eaten. In fact, all delicious food in the world, whether the ingredients are expensive or not, depends on the mood and artistic conception. "

Su Yuan couldn't help feeling secretly, relying on mountains to eat mountains, self-sufficient, although this place is not as prosperous as the city, it is peaceful and serene, and it is a paradise on earth.

"Haha, Qingming snails, Sai Lao Goose!" Another dish was served, and he said excitedly, "I haven't eaten this delicacy for a long time!"

There is a large bowl of snail soup in front of me, with green leeks floating on it, simple and elegant.He waved his hand and said helplessly, "When I was young, I didn't feel tired when I went up the mountain every day, but now I have to work hard to cook. Otherwise, I would definitely cook by myself. Sir, please try my cooking skills!"

"Sir, please don't dislike these small snails. They are all collected from the clear springs in the mountains. They are clean and sweet. During the Qingming Festival, the snails are very nourishing and delicious. At this time, the snails have just woken up from hibernation and have less muddy smell and tight knots." The tender snail meat tastes really good.”

Su Yuan smiled and waved his hands and said, "My final thoughts on this dish!"

"There are often vendors selling five-spice snails on the streets of the city. They usually push a small cart and burn a coal stove. There is a large steel pot on top of the stove. Inside is hot and fragrant five-spice snails, mixed with red pepper and black cinnamon. Better than bright advertising.”

While talking, he picked up the snail and showed it: "The snail is best eaten by sucking, so that the snail meat and juice in the snail shell can be sucked into the mouth at the same time, and the taste is particularly plump and moist. Although it is convenient to pick with a toothpick, the taste is much worse."

"The back shell of the snail must be cut off, and the two ends of the snail can be sucked. Sucking the snail is like cracking sunflower seeds. It is a technical job. When you suck it, you can't use too much force. If you suck it hard, you will suck the feces and intestines in your butt into your mouth! The smell... ..."

(End of this chapter)