Broken, Sien

Author:Object Time:2022.09.13

Master Dharma:

I did n’t eat a lotus root in this season, and I always felt disappointing for a whole fall.

In mid -September, the season when Qiuyu's large number of listings is also the best season for eating lotus root in the year.

In the vegetable market, I always ask the vendors to ask: "Is this this year's autumn?"

Although lotus root is not rare, it is rarely disconnected. From July to Qingming, it has been sold, but it has a great taste. Xia Xun's freshman is full of water, but he eats a bite of crispy. After eating, he always gets astringent.

Only Qiu Yan, after a round of spring, the crazy growth of Xia, the precipitation of the sun and the moon in the mud, was finally explored by the dug -of -people hands, pulled up from the mud and transported it to the vegetable field.

Pick up two fatal waiting for me home, cut into pieces with pork ribs, cover the pot, wait for the lotus root to stew softly. ...

Just looking at it, before the entrance, it has begun to feel happy.

Qiu Yan has silk, thinking in his heart.

There is a large lotus pond where the mother lived when she was a child. She was attacked by the cool breeze in the autumn. open.

All of this benefits from the mud, the sideways growing horizontally, one section, one by one. There is a festival, only the whole lotus pond is wonderful.

For the mother's family, in the poor age, there are many festivals, and they have a lot of food. One lotus root usually has three or four sections, divided into "middle sections" and "tadpole" and "rear."

The most watery spirit in the middle is usually used for steaming mud, ravioli balls, or soup. You only need to add some salt to season. The fragrant fragrance is refreshing.

The tail is relatively crispy and tender. It is suitable for fine cuts into slices and stir -fry, or cut into small diceds. Add a handful of chili garlic into the pan and stir -fry. Adults and children's "click" sounds.

Only the fibrous fiber was rough, and it was a little bit throat, so he tried to make a lotus powder.

First cut the pulp, then filter the precipitation, sliced the sun, and after a set of tedious procedures, the twenty or thirty pounds of ravioli can only be obtained by half a can.

So every time I eat ravioli, my mother and a few young sisters are around with a spoon, and I watched my grandmother with magic gangsters with a little hot water into a crystal clear group, and then followed the bowl one by one Strang with a spoonful while blowing it twice, and you can't wait to be delivered to the import. The softness is sweet, and the throat can slip all the way to the stomach.

To this day, many novelty foods can always be bought every year at home, but lotus root is always the ingredients that can be seen on the table, and the powder is always the first delicious dish in the mother's heart.

So I feel that the art of life sometimes does not depend on the amount of resources, but is that it is "taken, and it is used." Let each section of lotus root have the wonderful use of each section, and each section also uses the wonderfulness of each section. In the hard years, it will become a constant sweetness in the back of the life.

Choosing lotus root in order to make glutinous rice is usually a technical work.

At the age of seven or eight, my grandmother always pulled up early to go to the vegetable field to pick up, frowned and squatted there to pick and pick it for a long time.

Because in the process of digging, there are occasional digging crickets. A bold guess is that if the holes are not closed and the troubles of cleaning the hole, can there be a glutinous rice coriander and a question mark.

It is precisely that the holes are inherently "out of the mud without dyeing". As long as you clean the outside, you can get a clear and innocent heart. For the next step, the glutinous rice is prepared.

The glutinous rice grains are relatively light, and it will not fall in the hole in the hole. Usually, the rice should be pushed into the cave with the help of chopsticks. When I was young, I was impatient when I was filled, so I asked my grandmother why she had to use glutinous rice?

Grandma always answered in a hurry: pure white in the holes, so that she would be innocent.

The glutinous rice dumplings in the cooking sucked the reddish -brown sugar juice in the pot "Guru Guru". After cooling, the tablet was clicked, and a spoonful of sugar osmanthus should be poured.

A slice, the reddish -brown loquat slices are bright in color, and the sugar juice hangs on the shredded shredded. Take a bite, the brown sugar is sweet, the sweet -scented osmanthus is sweet, and the tongue is against it. Gently pressing gently on the upper jaw. You do n’t have to chew. Essence

To this day, the sweet -scented osmanthus glutinous rice I do is still not as sweet and sweet as grandma. Just every time I wash the lotus root and washing glutinous rice, my grandma's instructions always emerged: Even if they are in the mud, they should remember that they are like lotus root.

In the early autumn, you have to eat the autumn crickets on the face, so that you can best experience the pleasure of "drawing".

After graduating, I came to work in Guangzhou. The soup here is indeed as "pretty" as people. It's just that the soup is not satisfactory. Most of them are crispy and not rotten. As a result, there is no flavor of soup, and there is no soup, not to mention La.

There are many "lakes" in Hubei. The mud is thick and thick at the bottom of the lake. The growing ravioli is all white and nutritious. The starch content is high enough to pull the endless silk. So every autumn and winter seasons, every family will start "soup".

Being able to withstand the critical lotus root of Hubei people must be safflowers, there are Honghu wild ravioli, which is even more matched. In the case, it was a few hours until the soup was red and black, and it was in place. Scoop a bowl, take a chopstick, and separate the flesh and flesh of the ribs. Each fiber is covered with the fragrance of lotus root. The soup is both thick and sweet, and the characteristics of the lotus and meat are perfectly integrated. Stir up the lotus root, bite it, the neck will be old, and the silk that is pulled out will break.

The long silk became the farthest thought for the rest of my life.

Every year, I call my mother one day in advance and tell my mother: Remember to soup. Even if it is not easy to grab the ticket, the high -speed rail is always stiff on the road to the twists and turns on the road.

As long as a bowl of soup is under the belly, pulling out a long silk, holding my hometown on one end, and the other side of the wandering outside, all the way at this moment.

No matter how far to go, there is always such a concern in the memory memory, and often jumps out at a time inadvertently: Remember to go home.

The Tang Dynasty poet Meng Jiao had the first poem and said, "The heart of the heart, although it is still involved."

Each of us, or to others, or to things, or to do things, there will be our own difficulty to give up, without any feelings.

In an uncertain day, this bond is a kite line tied to everyone. When it is fragile, walking back to it, you can always find a certainty and stability. Essence

In life, there are more criminals, and you must have an extra party in the plain life.

· To my dear object, the people ·