Cold mung bean sprouts and home-cooked dishes on the tip of the tongue.

Some people say that drawing and writing, like cooking, is a kind of cultivation from shallow to deep, and it makes sense to pay attention to the state of mind.

Calligraphy and painting pay attention to internal cultivation and external movements. When writing and drawing, people must be calm and calm, even if it is a pure internal and external environment, it will also get the best state of creation. On the contrary, drawing and writing will have no effect when you are impetuous. Cooking also pays attention to management and the harmony between the external environment and the heart. I don't know how to cook, but even so, it is rare among my peers who often eat instant noodles. Later, after a few friends' propaganda, everyone thought I was a chef. Over time, I got used to pretending to be a "chef". In fact, I can only cook a few home-cooked dishes. Cold bean sprouts and fried bean sprouts are my specialty, but I can't cook big dishes, so my friend mailed Songjiang bass and dried bamboo shoots from Shanghai, and I put them in the refrigerator.

The practice of cold bean sprouts is very simple: after washing bean sprouts, soak them for a few minutes; Blanching in boiling water, and cooling in cold water; Drain the water and put it into a tower shape by hand in the plate; Then add shredded cucumber, shredded green pepper or sliced ham. If possible, add dried fragrant medicinal materials cut into rice grains or short shepherd's purse, chopped ginger rice and garlic rice; Next, pour the mixed juice of soy sauce, salt, balsamic vinegar and sesame oil on it and stir it evenly for later use. The cold-mixed mung bean sprouts made by this method are rich in nutrition and good in color, fragrance and taste. Moreover, the mung bean sprouts with cool and sweet taste and good fire-extinguishing effect can not only supplement the vitamin C of the human body, but also slim down, beautify the body and promote granulation. They are very suitable for autumn, summer and autumn, and they are one of the home-cooked dishes respected by vegetarians like me.

It is said that before Zheng He's voyage to the Western Seas, sailors at sea often suffered from peripheral blood diseases due to insufficient consumption of green vegetables for a long time. Therefore, when Zheng He went to the Western Ocean, he specially brought a lot of mung beans and soybeans, and ate bean sprouts in a proper amount in wooden barrels to prevent the crew from scurvy. The love for the historical origin of dishes is probably the reason why some people like to drink with bean sprouts. For me, the reason why I like the home-cooked dish of cold bean sprouts is not only because it is a good dish to clear away heat, reduce dryness, detoxify and dehumidify, but also because of my own intentions. Because in my opinion, the so-called home cooking should save money and trouble. Occasionally, guests come to the house, and the host cooks with clean hands, takes out simple ingredients at his fingertips, and chats with the guests while preparing seasonings. With this calm and comfortable distance, the cooked food is more interesting and delicious. Imagine, if the host is in a hurry, how can the guests feel at ease? No matter how delicious the food is, it will definitely lose its taste! In the final analysis, plain bean sprouts represent the sincerity that friends and relatives face calmly, and represent the simple homely and secular feelings of ordinary people. This simple and pure feeling, whether in the root of the tongue or in the heart, will not deteriorate or taste bad.