Sophora alopecuroides is a lotus flower raised by a boudoir in the deep valley of Jinsixia, which is rooted in barren and deserted soil, even in the hearts of the older generation. Some poets, after tasting all the sweets, came across bitter vegetables on the tip of their tongue and gave a heartfelt admiration: "Bitter vegetables have a tough heart. She doesn't define herself as a gorgeous flower or a delicious dish. She said she was a grass, a kind of green grass. They regard the field as a school, the field as a playground and the hillside as their hometown. I used my simplicity and selflessness to keep my homesickness! " Hard years and bitter life are her taste and her name. Because of bitter grass, the daughter of the poor raised by boudoir in the old society, Xiaohe people enjoy today's happy life, but also full of memories of the past!

Sophora alopecuroides, whose scientific name is "Patrinia scabra", has different scientific names, including Hubei begonia, Hubei begonia, Sophora alopecuroides, coriander, bitter tea pod, amaranth, stork and no coriander. It is a non-toxic wild plant for both medicine and food. Panicum miliaceum, a young leaf of Ilex latifolia in Compositae. Sophora alopecuroides also has an unknown name, "tea", which is explained in Shuo Wen Jie Zi: tea, bitter vegetable. "Twelve Ya Cao Shi" also said: tea, bitter vegetables. The unique bitterness of Sophora alopecuroides makes gourmets who eat all kinds of delicacies and literati who care about the world have a special liking. "Poetic Style and Gufeng" says: "Who suffers in tea? Sweet as a dragonfly. " Zhu's evaluation of this sentence is: Although tea is bitter, it is more bitter than tea. The poem "Ya Mian" says: "Joo Won?'s prion, violets are in full swing". "Poetry Style in July" says: "Pick tea and pay for it, and eat my farmers". Xing Bing's interpretation of tea in Er Ya Yi Shu in Song Dynasty is that leaves are like chicory, thin and white juice is broken, and flowers are like chrysanthemums, which are delicious and bitter. Wang Pan in the Ming Dynasty wrote in "Wild Vegetable Recipe": Bitter vegetables are bitter, though contrary to the mouth, it is not as good as jejunum. There is also a folk song "Spring breeze blows, bitter vegetables grow long, and wasteland is a granary". Sophora alopecuroides is not picky about the growing environment, but gives selfless feedback in a difficult environment. The abandoned wife poured out her complaints with bitter herbs, and the woodcutter used bitter herbs to satisfy his hunger. The bitter and cold old man regarded her as life-saving food. Now, when we meet the bitter grass on the tip of our tongue, what we are looking for is what the noisy life lacks: peace, gratitude, memories and homesickness found in bitterness!

When the spring is chilly, Sophora alopecuroides has already felt the pulse of spring in the canyon. Breaking spring overnight, pointing to the sky with needle-like tender leaves. They are a kind of grass, which germinates on barren hills and wasteland in spring. But they are not only a kind of grass, but also carry too much homesickness. Bitter vegetable is a beautiful sentence; A pile of bitter vegetables is an elegant paragraph; A piece of bitter beans is a beautiful chapter. Growing on a cliff, falling in everyone's heart.

After the first spring rain, Sophora alopecuroides washed away all the fatigue in the winter night, and the charming green color made your eyes shine. Light green leaves, pink stems, milky white roots, condensed with the smell of earth.

Xiao Da has a soft spot for bitter beans. Every spring, the metropolis will call everyone back, eat hard, recall the past years, let yourself feel on the tip of your tongue, feel in your heart, and cherish today's life. On the field ridge beside the ground, there are bitter vegetables everywhere. A family, led by Xian Yi, old and young, walked in the picturesque countryside, and under the guidance of professors, young and old, selected fresh and delicious bitter vegetables and dug them into the basket. The adults are digging vegetables, and the children are pestering the little ones to tell past stories, which is warm. Xiao Da looked at a group of children in the field and smiled ecstatically, because he knew that it was Sophora alopecuroides that fed him and he raised us with the strength he drew from it!

After a while, several baskets of bitter beans appeared on the road bed, women chose to wash bitter beans, men drank tea and listened to yesterday's story, and the children stood still as if they were strangers. I read the shock of bitter beans from the children's stupefied eyes.

Elder sister is a master in the kitchen, and the washed amaranth is about to complete a simple turn in her hand before being served on the table. Xiao Da was not idle for a moment. He acted as a consultant for the production of Sophora alopecuroides, trying to restore the unforgettable taste in his memory. Xiaoda unhurriedly added fire-resistant birch sticks to the pot hole to boil water. The elder sister poured the fruits of her family's labor into the pot and blanched it. In an instant, the bitter taste of Sophora alopecuroides in the steam went straight to the nostrils, tickling people's throats, and there was an indescribable pleasure. Knowing the time and duration of blanching, the elder sister picked up the Sophora alopecuroides and floated it in a big basin. Chlorophyll and bitter factors of Sophora alopecuroides are gradually released, which is daunting. The longer the rinsing time, the lighter the bitterness, all of which are just aftertaste for small and large ones.

The simplest ingredients often require the simplest operation. Sister squeezed out the water from the scalded Sophora alopecuroides and put it in the basin. Mash garlic, cut onion into sections, shred ginger and put it on bitter vegetables. The peanut oil in the pot burned red, and the high temperature poured in, with a sigh, and all kinds of flavors merged into an ethereal artistic conception. Only by tasting it in person can we appreciate its beauty. Big sister sprinkle a little salt, pour balsamic vinegar, pour sesame oil and sprinkle millet spicy. An excellent dish, "sweet mixed with bitter vegetables" can be served. Egged on by Xiao Da, we picked up chopsticks one after another and picked up food at the entrance, but our tongues were numb by this life-saving food in the past. The children shook their heads and swallowed quickly, lest she stop for a minute on the tip of the tongue! Looking at everyone's strange expressions at the dinner table, Xiao Da showed a smiling face. I read his unusual feelings for Sophora alopecuroides from his childhood smile.

In order to show the true colors of bitter vegetables, Xiaohe people have the most inherited way to eat. Bleached Sophora alopecuroides for later use. Soak soybeans, grind them with a stone mill, filter out bean dregs, boil soybean milk, add gypsum, mix tofu and Sophora alopecuroides, and put them together in a tofu list for extrusion molding. The combination of Sophora alopecuroides and tofu, tofu, is ready. The biggest difference between Sophora alopecuroides bean curd and ordinary stone mill bean curd comes from Sophora alopecuroides. White tofu, green bitter vegetables, green and white, give people a strong visual contrast. The smell of tofu sets off the faint bitterness of Sophora alopecuroides and stimulates it just right. Hot tofu is Chili sauce. The more you eat, the more subtle it becomes. The hot sauce of pepper, the lack of tofu and the bitterness of bitter beans all act on people's tongue, and instantly realize that life is not easy. After experiencing all kinds of tastes, bitter vegetables are really stubborn, moving not only the tip of our tongue, but also our hearts.

The remaining bitter vegetables were pressed into the sauerkraut jar by the elder sister, and the noodle soup with residual temperature was poured out in time. Under the influence of time, they will take off their green coats and put on their golden clothes. In about 5 days, the bitter amaranth changed from bitter to sour. With onion, ginger and garlic as condiments, hot peanut oil, white vinegar and sesame oil can serve a golden dish of cold and bitter pickles. Sour and bitter amaranth with paste soup is what Xiao Da ate in his early years. Looking at Xiao Da eating sauerkraut, dripping soup, full of memories and satisfaction, we were deeply infected by Xiao Da, maybe this is called tongue-tip epiphany.

Bitter beans are authentic and delicious for foodies, and they are easy to cook. You can eat it as long as it is washed and scalded, or cold, or scrambled egg pancakes or even soaked in soy sauce or salt water. Bitter vegetables can not only be eaten fresh, but also pickled vegetables, dried and made into tea. "Shen Nong's Classic of Materia Medica" says: "Bitter cold is mainly used to treat pathogenic factors of five internal organs, stomach fatigue, peace of mind after taking it for a long time, benefiting qi, improving intelligence and resisting aging." Sophora alopecuroides has extremely high medicinal value. It can clear away heat and toxic materials, reduce swelling and remove blood stasis, and can treat various diseases. It's New Year, and my stomach is full of greasy food, so it's time to eat hard. I can't help but sigh how rich and thorough the gift of nature is.

Sophora alopecuroides also blooms and belongs to Compositae. Small yellow flowers embedded in the branches, smiling brightly in the sun. Taste bitter herbs and let the long bitterness spread on the tip of the tongue. I dare to guess that Tao Yuanming, who is "picking chrysanthemums under the hedge", should pick this small yellow flower. When you are full of wine and rice, Mr. Wu Liu will definitely put a bitter vegetable at the entrance and drink it, turning this bitterness into a quiet poem. Sophora alopecuroides not only has the freshness on the tip of the tongue, but also has the five flavors of life. Come to Jinsixia! Just this spring, try bitter vegetables! (Zhang Wei)