Life notes | Mother's osmanthus porridge

Mother's osmanthus porridge

□ Dong Guobin

In the autumn and cool season, the thickest memory is the osmanthus porridge made by the mother.

In the refreshing autumn, in Founder's yard, Huang Yingying's osmanthus bloomed, sprinkled with the fragrance and joy. The mother looked up at the osmanthus tree, and said in her mouth, "It's a good time to make osmanthus porridge."

In childhood, the osmanthus porridge made by my mother was particularly fragrant. I was looking forward to it as early as before the osmanthus blooms. In the days of osmanthus fragrant, the flowers are full of crowns, yellow, fragrant, like a wheat ears. The mother got up early, spread the bamboo mats on the ground, and started shaking the osmanthus. Osmanthus flowers fell, like a sweet -scented osmanthus rain, and a blossoming osmanthus was crowded with bamboo mats. I helped my mother pick up osmanthus in the bamboo basket, removed the small leaves and leaves, and the osmanthus was harvested. The mother spread the osmanthus in the yard again, and put it in the jar after drying.

The mother has to make the chestnut osmanthus porridge. First, wash the fresh chestnuts, soften, peel the outer membrane, and then steam and cut. Wash the glutinous rice again, soak the water for 20 minutes, put it in the pot and cook, then cook for 10 minutes, add the rock sugar to season. Finally, add the prepared chestnut diced into the porridge and cook until it is cooked, and then add osmanthus to cook. The chestnut osmanthus porridge is ready. My mother put the good chestnut osmanthus porridge in front of me and said to me loudly, "Child, osmanthus porridge drives cold and warm the stomach, and drink more." I drank sweet chestnut osmanthus porridge, warm in my heart.

Mother not only made chestnut osmanthus porridge for me, but also changed the way to make red bean osmanthus porridge. The mother is ready to make red bean osmanthus porridge. Wash the red beans first, soak it with water for three or four hours, and add the red beans to the pot. The mother was sitting next to the soil stove, sending firewood to the stove, and the red beans were cooked softly. Take the powder powder with a small amount of warm water and pour into the pot and stir well. The mother puts the prepared red bean porridge into the bowl, and add a small spoon of sugar osmanthus to mix well in advance. A bowl of red bean osmanthus porridge can be imported. I lay on the dining table, finished drinking a bowl, and my mother gave me a bowl. I felt that my mother's care was as fragrant as osmanthus.

If a guest comes to my house, osmanthus porridge is indispensable, but the mother is going to do this time. On weekdays, our family rarely eats crab meat osmanthus porridge, but guests come, and the mother must do. Even if the home was not very affectionate during that time, the mother had to buy two crabs. When making crab meat porridge, the mother first takes the crab to take the meat, washed and chopped, and then the egg yolk was taken into the bowl. After the rice is boiled in the pan, add crab meat and green onion ginger juice, white pepper powder, salt into porridge, pour in the egg liquid to cook, and finally pour it into sesame oil. When the sweet -scented osmanthus is fragrant in August, the guests who came to my house were blessed. They could drink the crab meat osmanthus porridge made by the mother himself. Seeing the children next door, the mother will also drink a bowl for them.

In the autumn, this fragrant crab -meat osmanthus porridge is the enthusiasm and heart of the mother.

The autumn wind blows lightly, Dangui is fragrant, and my thoughts ran to the distant hometown. In the farmhouse, the older mother should cook a pot of sweet -scented osmanthus porridge again.

Editor in charge: Ping

Source: Weifang Evening News

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