Qiantang River 丨 Summer flavor

Zhejiang News Client Zhou Huacheng

Editor's note: Sanfu Tianli steaming. The taste of summer is the watermelon of Wang Zengqi in the well. The ice tea and snow crickets lying on the Fujin couch lying on the vine bed, Liang Shiqiu's favorite sour plum soup in the pen ... In this summer with frequent high temperature weather, the "Qiantang River" column In particular, the "Summer Food Story" is launched, which is full of hometown flavor of Zhejiang characteristics to bring readers to find coolness and solve the heat of the heat.

Wood lotus frozen

The weather is still hot. However, the mountains are much cooler than the city. At first glance, when I return to the country, I can immediately feel the coolness of the morning and dusk, which is nothing in the city. At this moment, the rice flowers bloom in the rice fields, squatting down to observe carefully, and the rice flowers stretch out of the shell, as if the slender and transparent tall cups are fluttering with the wind, which is very beautiful.

The rice flower was opened at the hottest at noon. In order to shoot the flowers of rice, I went out of the scorching sun. Squatting down on the field for more than half an hour, the clothes were soaked. After returning home, the mother said that she should not take a bath immediately at this time.

After sitting for a while, my mother came out of a pot of things from the stove, and let me try it. Open the lid and find that there is a crystal clear thing in the water, as if it is a crystal cake, but it is not. I haven't seen my mother before. Mother said that this is Mu Lian frozen. I realized that I had seen a kind of wooden lotus frozen in the supermarket before, and I didn't buy it like a tofu. Why is there a wooden lotus frozen at home? Mother said that this was made by the fruit by the river.

There are high stone ports on both banks of Taohua Creek. After years of overwhelming, the stone port is covered with cyan vines. Mr. Lu Xun wrote in "From Baicao Garden to Sanyi Book House", "He Shouwu vine and Mu Lian vine are entangled, and Mu Lian has the fruit of the lotus room ..." Liguo, one by one, hangs between the leaves. Zhou Zuoren also wrote Mu Lian: "Mu Lian vine wrapped around the tree, growing very high, and the fruit of the lotus room can be rubbed with well water to make things like jelly, called wooden tofu."

Mu Lian also blossomed in summer. After the flowers, the ovate -shaped compound fruit was made. There is also an alias in Mu Lianguo, "Wang Never stays." Open the fruit, there are small seeds inside. This wild fruit is rich in pectin, which can be used to make a special cool cold drink. In the early morning of this day, the mother went to pick up Mu Lianuo with the neighbors. The mother said that the Mu Lian fruit was quite under the old stone bridge of Xitou, climbing on the stone wall, but few people knew it. This time, I accidentally listened to people, and then tried to pick it up.

Was the wood lotus fruit, wash it with water, break it with a knife, dig out the middle wood lotus seeds, dry it in a clean cloth bag, and tighten the bag. I heard that in the past, there was no refrigerator, and a bucket of cold and sweet well water was most suitable for making this cold drink snack. Now that there is a refrigerator, use clean cool white boiling water to replace the well water -the mother puts the cloth bag of wood lotus seeds, immersed in the water, rubbing and squeezing, flowing out a sticky liquid. After removing the foam, put the water quietly and put it in the refrigerator. After a few hours, it can be solidified into a special jelly.

I ate the cold wooden lotus frozen in the ice, and the taste was smooth and cool. This is the taste of mountains.

My mother did it several times later. In the wooden lotus frozen, sometimes you add a little sugar or honey, sprinkle a few dried osmanthus, a spoonful of crystal clear wooden lotus frozen entrance, refreshing and smooth, cold and sweet, slipped into the throat, the cool taste is straight Qinxin Tian, ​​let alone how happy it is.

A bowl of woodwood frozen looks very simple, and this pure natural summer heat is blessed. Shanye never treats others. It provides clouds and fog and flowers and flowers. This bowl of midsummer's wooden lotus frozen is like an ancient ballad, clear and simple, simple and simple, bringing people between the grass and the mountains and the mountains.

There are a lot of fruits in the mountains. I do n’t pay much attention to it, such as “August Fry”. One year, I went to the mountain with my father and mother to watch the waterfall. I saw a long vine on the road down the mountain. "Moon Fried". At that time, I found the roots and transplanted a back. However, I did n’t know why. The vine was living. I did n’t see it for two years. In the future, I often remember the "August Fried" in the mountains. I thought that if it was a mature autumn season for the fruit, I would also go to the mountain to find it and taste it.

Soup

Aya is a horseshoe grass, a type of water lily, from April and May to August and September. The leaves in this water must be a small bud that has just grown. At one point, it was the rolled leaves, about two or three centimeters. A little bit again, it is four or five centimeters large, and the copper coin leaf from diastolic. The smaller the buds, the more tender the buds, the more mucus or the glue. The West Lake Aya Soup is made with a small leaf, rolled up, water lilies, and made a bowl of sticky and smooth soup.

Speaking of which, there is nothing to eat in this thing. Longjing shrimp, at least there are shrimp to chew. This bowl of ravioli soup is transparent to the bottom, as if there is nothing, only a leaf -leaf boat wiped out in the light ink is on the lake. This turquoise sarcaled dish has no special taste in itself, and even a bowl of soup is so lighter, but slow, slow, you drink slowly, fine products, and see what taste is?

By the way, it's poetic. This bowl of amaranth soup is full of poetry of the long history of Chinese culture. In other words, if you close your eyes to eat soup, you actually eat the culture of amaranth, but the culture you eat. There is a shadow of amaranth in the Book of Songs. "Si Leyu water, thin into its pupa", 茆 is a ravioli. Later, when he came to the Jin Dynasty, someone was named Zhang Han. He was an official in Luoyang. The wind was in the autumn. This thought was very turquate in my heart, and it was uncomfortable, making Zhang Han uncomfortable. In this way, he also contributed an idiom to Chinese culture, "the thoughts of bass." After eating a lot of liquor soup by the West Lake, I would like to go to the lake to find amaranth. It was found that this amaranth was not in the West Lake. "West Lake's amaranth is wins from the south, and the Spring waves are green in March." Hangzhou's amaranth is mostly produced from Tongjianhu Village, Shuangpu Town, Shuangpu Town, in the suburbs. The buds of the amaranth here are thick, the glue is thick and greasy, and the annual output is hundreds of tons. In the 1990s, Shuangpu's amaranth planting area exceeded 2,000 acres, and now the area has been sharply reduced to less than 100 acres.

It is so poetic, but it is very hard to pick up amaranth. The boat used in siblodia is similar to a narrow canoe. The hull is about two meters long and only thirty centimeters. The canopy is used for shading. Two cement bricks are pressed on the boat as a pressure cockpit. The bow of the boat, with both hands into the water, one leaf and one leaf, carefully picking the small, greasy, tender buds hidden under the water. Each leafy vegetable bud is wrapped in a smooth glue.

Drink a bowl of soup, it is best not to leave a drop.

Golden bell

Last time I went to Suzhou to play, someone in the door of the old town of Ximen was burdened with bitter gourd to sell. The bitter gourd is small, short and fat, like a grenade. Gorgeous red. Like bitter gourd, not bitter gourd. Local people eat as a kind of fruit.

Later, a botanist said that it was "golden bell", and some places were called "癞 grapes". In fact, it is also a kind of bitter gourd.

I know bitter gourd, often growing in the vegetable garden in my hometown. The bitter gourd vines climbed on the bamboo fence, hanging white bitter gourd hanging hanging down. I like white bitter gourd, and the color is really beautiful.

After reading a book, I knew that Wenzhou people called this bitter gourd as "matchmaker".

When did bitter gourd enter China? The ancient book retrieval system provided by a friend was used to find the "Bitter Gourd Test" in the "Book of Agricultural Politics" in the Ming Dynasty Xu Guangqi: "Also known as 癞 grapes, people's homes, a variety of seedlings led vines, and extended grass and trees. The stems are seven or eight inches long, the stems are astringent, the leaves are like wild grape leaves, and there are many flowers. The filaments of the leaves are filaments, and the vines are opened in five petals. And the red and ripe, the yellow taste is sweet and sweet inside the yellow. "

Zheng He went to the west, seven times, and it was estimated that he had been on Sumatra. There was bitter gourd on the island, and he brought the seeds back. In the middle of the Ming Dynasty, bitter gourd began to plant widely in the south. Zheng He's translation official Fei Xin, in the "Star Wins" he wrote: "Sumen answered the first -class melon, Pipon lychee, it was stinky when it was not discerned, and it was like a sac. Such as crispy, sweet and delicious, suspecting that this is bitter gourd. "

The bitter gourd monk Shitao must like to eat bitter gourd. Shi Tao not only loves bitter gourd, but also worships the bitter gourd.

Bitter gourd has this gentleman's virtue and praise. Due to bitter gourd, bitterness, suffering without suffering. If you stir -fry the meat with bitter gourd, the meat is never bitter.

I have read "Bitter Gourd Monk Hundred Pages of Luohan Book". In the painting, more than 300 Luohan's expression was ancient and had thousands of weather.

Either poems or paintings, I like to read the ancients. The time of the ancients passed slowly. Fields and chrysanthemums, eating tea and bitter gourd, they are better than modern people. The painting of bitter gourd monks, now, has the taste of bitter gourd -clear and bitter taste, so far it has not faded.

It is said that there is still a bitter thing. Budingcha is also very bitter, but there is really no umami taste. Only when it is bitter, there is nothing desirable.

I still like the bitterness and bitterness of some lively qi. If it is just a bit of suffering, such a life is too monotonous.

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