When I return to Tianjia, I feel that the spring in my hometown is delicious and delicious.

what can I eat in spring? Let me count to two or three.

wormwood. In fact, people in my hometown don't think that the tender wormwood in spring is expensive. On the contrary, wormwood at the fifth day of the fifth lunar month will be picked by villagers with a sacred feeling and served in incense burners. I know this custom, but I don't know why, but these days I have a little mind to be Ai Ai. I have often heard of Ai Ai, but I have never eaten Ai Ai, let alone done it. But this will not prevent me from realizing the determination of careful thinking. Ask others or inquire about the production process online, and then add a wonderful idea that comes from a flash of personal light, and follow the method of making cakes that I have observed many times as a child. I think this is true in nine cases out of ten.

Write out the steps, and then run them through your mind first or treat them as simulated operations. Select tender wormwood seedlings, wash them, blanch them to remove astringency, chop them, and boil them in half. The obtained green wormwood water is boiled and used for kneading dough. In the Ai Tuan, it is stuffed with broken flowers, mixed with white sugar. The other half of chopped green wormwood is directly mixed with flour (I don't seem sure to do this well, really' never tried it, even if it is similar), and white sugar is added when the dough is mixed, and no stuffing is added to the dough. When the time comes, it will be steamed out, which is a veritable wormwood.

I'm going to do this when I'm in Tomb-Sweeping Day. It would be nice for my family to get together and have a taste. At the same time, there is also a small risk. In case I make a mistake and I am teased by them, I have to thicken my face.

wormwood, wormwood

wormwood. Jian, the sound is the same as "teaching" Speaking of it, I am full of confidence, because in these few months, I have branded it three times, and it is decent.

every time I go back to the vegetable garden, as long as my eyes are on the clumps of lush onions, the idea of making them begins to tickle me. Touching its slender dark green stems and leaves, we can't help feeling the brilliance of everything in season and the wisdom of human beings to know when to eat. Chun is the product of spring. Every time I meet him, I always feel that I am sorry for the good pleasure of nature without flipping a few pots.

So, I twisted a few clumps of Chinese onion stalks and held them in my hand. On the way home, I naturally thought: I want to buy some fat and semi-thin pork, and the two are mixed and chopped; How much flour and flour are used, and the kneaded dough just wraps the stuffing; Or it doesn't matter if you hold some stuffing, in this case, the baked cake tastes better.

I like to bake the cakes thinly and crisply. I think this will push the delicious taste of the cakes to a higher level. I don't know how others branded it, and I love that. Just out of the pot, I picked up a piece, which was very hot, so I had to keep turning my fingers. Take a bite, and it burns your mouth, but it smells good and you can't stop. It is more fragrant and crisp to eat while it is hot, which is the charm of the cake.

loquat, loquat

. In hindsight this year, I found that loquat was actually covered with goose yellow on its branches, and reported the spring. At the top of the tree, four or five leaves are held, which is not tender. It looks more like being tempered by frost and cold, and it looks calm and restrained. The maturity of loquat is from light yellow to orange, but you can't expect its sweetness to increase with it. But the sweet and sour taste, needless to say, is really another taste experience.

the year before last, my little sister took advantage of transplanting rice and went to the field with the adults. Of course, it was not for labor, but was sucked by loquat. I remember that at that time, she picked a lot of loquats and brought some home. She enjoyed herself and gave me two. On closer inspection, it has a thin skin and a shallow layer of fluff, which looks very cute. If you want to eat the fruit, you have to peel it with your hands. I frowned, thinking: it takes patience and effort to eat such a small one, which is troublesome. In the end, the skin was peeled off, and one mouthful, one bite, one bit hard things. Spit out your palm and see, oh, it turned out to be two brown seeds. This time, my frown became even tighter, and I felt disdain in my heart: what fruit, a small one, has two seeds as big as that, and it is still sour, so it is not worthwhile to eat.

Looking at my little sister, she peeled the loquat seriously and still enjoyed it, but it was incredible.

A few days ago, several children of all ages went to the vegetable garden with me. In the meantime, the older children were bored, so I pointed at them and went there to pick loquat, which belongs to our family. The eldest child loves to climb trees and pick fruits, but he is not scolded. He immediately cheered and picked a bag full of them. After returning home, the children, in a sulk, wiped out the loquat in a few times.

about a week later, the older child suggested picking loquat again. I obeyed him and joined the picking team. The older children ate while picking at the edge of the tree. After I picked one, I also ate it. Alas, sour and sweet, how can it just suit my appetite? When the loquats on the tree are almost picked, I suggest eating them in the shadow of the tree, and of course the children agree.

it was breezy that day, with occasional sunshine, neither too hot nor too cold. Eating loquat, peeling, sticky hands, eating, sweet and sour mouth, compared with the children who eat faster and grab more. In short, it's fun.

Loquat

What else can I eat? Counting again, there are bitter wheat vegetables and hundred flowers vegetables ...

I can't write down any more, and a feeling of hunger has arisen, lest I think about going to the fields in spring and finding a lot of food tomorrow morning.