Night Reading | Morcy incense in the Deep of the Year

Amaranth, known as wild rice grooves in his hometown in the countryside.

Behind the house of the house, beside the slope, the rice valley is densely covered, layers of layers and mighty. Its leaves are thick and soft, soft, straight from the stems, densely blooming and clustered, and the result is as small as rice, dark and round. The leaves and stalks can be steamed, fried, cold, can be used for stuffing, can be made as soup, and arranged at will. It wasn't until I settled in the city and in the supermarket vegetable area, and I realized that its scientific name was "Amaranth".

When I was a kid, my hometown was generally boiled with corn noodles for breakfast and dinner. When the cooker was approaching, the mother went to the yard to pick a handicapped vegetable dish, and washed into a strip in the pan. After a short period of time, the green rice valley vegetables were eaten in their mouths, warm, soft, and strong, and the strong vegetable aroma challenged the taste buds, and the tip of the tongue dance lightly. The mother's usual method is to simmer the rice valley, chopped, add water, sprinkle with a little flour into a paste, and spread it in the flat bottom. Fry on the two sides of the brown on both sides. Taste! Sometimes, the mother is also steamed. The rice valley is smoked through the high temperature of the steam.

At that time, the identity label of rice valley was weeds, which can be seen everywhere in cornfields, peanutlands, and sweet potato fields. Often, my father was in the ground, and my sister and I hugged rice grooves to the ground, and then picked the tender leaves down, and took the mother to the mother to show the cooking skills. The excess is incomplete to air dry in the cool place, and the leaves still retain the green color and store it. When the vegetables are scarce in the spring, the rice cereals will become the treasures on the table. The air -dried rice valley vegetables, soaked in water, the leaves slowly suck the water, stretch full, and the locking color and fragrance live up.

Nowadays in the city, the rice valleys I have seen are artificially planted. The leaves are more tender, the leaves are red, red and green, and they look shameless, not as rough as the wild rice vegetables in the countryside. When we were young, there were such redness in the countryside, and we called it "foreign vegetables." Whether it is that kind, their vitality is particularly tenacious and strong, just a open space, and can grow a layer without farming. After stubbornness, even the root of rice valley was pulled out and thrown to the side of the road. As long as the roots were next to the soil, it could crooked the body and reborn.

In the era of poverty, it is said that the bad the younger, the more the rice valley grows, it seems that they understand the hearts of the people, the Ming Dynasty, and the humanity, and to support people to spend the famine. Named Migu Cai, it does have the function of "rice valley", and is a vegetable that can be used as food. The word "wild" reflects the characteristics of the inherent characteristics of rice valley. Like the father and fellow of the countryside, they grow up on the barren land. They do not complain, do not compromise, and straighten their waists, like the fire of the stars, shining.

Chen Xiaoqing, director of "China on the Tip of the Tongue", said: "Chinese people love food, which originated from the love of life. The chefs are divided into levels, but the ingredients are not distinguished. Eating on the mountains and seafood every day does not mean that this method does not mean that it is noble. Light, often in the kitchen that is blocked at the farm, you can taste the best deliciousness in the world. "Now, I am still obsessed with rice valley vegetables. In addition to deliciousness, I often evoke the feelings of nostalgia, and also comforts my feelings of my hometown.

Source: Chutian Metropolis Daily

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