The days were idle, but when I opened the book, I was moved by the food feast of words.
"We turned into an unpaved path and the car bumped forward. There are fruit trees on both sides, including oranges and Liu Ding hanging on the trees. Some papaya gardens have fallen all over the floor, and there is a banana tree, which is surprisingly thin. ...
The first cold dish is shredded green papaya with jellyfish skin, which is extremely crisp. The crispness of green papaya is better than that of jellyfish. I was surprised and said, "This is really delicious. I didn't expect green papaya to be so delicious. " The host listened to my praise and allowed me to pick some papaya in the papaya garden when I went back. He said: "This papaya should be big enough and ripe soon, so the cold salad is delicious."
The second course is to seal the meat with dried bamboo shoots. It is said that dried bamboo shoots were spring shoots on the mountain last year. When the owner sold them, he left the most tender part, and he was ready for his birthday this year. Meat is also the best meat. I killed it yesterday, and I stewed it with dried bamboo shoots for a day and a night ... "
It was Lin Qingxuan who wrote Lunch in Niangzi Pit. It's simple, but it makes the food full of rural customs, so I can't help walking out the door.
Walking on the slightly wet mud, I visited papaya tree. These trees were always neglected and even drowned in weeds. Usually neglected in management, the branches of the two papaya tree trees that grow outside are a little slender, and the white new fruits have not yet grown up, hanging on the trees with flowers and growing in vain. Look again, the yellow reflected by the grass is deeper. It is papaya ripened by the sun.
There are more fat worms deep in the grass. Free-range chickens always arrive here in a hurry, leaving chicken manure to strengthen these papaya tree and let the fruits grow freely. The big one is estimated to be four or five pounds, but it is still green. Only the size of a girl's fist, inexplicably cooked. Papaya is still wrapped in fog and wet. Take them off and put them in the bamboo basket carefully. Today is a papaya feast!
Papaya is different from red papaya and green papaya, and it is a different variety. Red papaya is tender and smooth, sweet and delicious. Whether it is fresh food, dessert or soup, it can exude its sweet and delicious taste. Green papaya is mainly used for lactation, such as soup, cold salad, pickling, shredding and cooking. Melons are hard and don't eat like ripe fruit papaya.
And there are just two kinds of papaya, both of which can be enjoyed at one time, which is very pleasant.
Appetizers lead the way, so use jellyfish skin from the book to make shredded green papaya!
Wash the bought jellyfish skin, shred it, rub it repeatedly with cold water to remove its salty and astringent taste, then soak it in cold water for 2 hours, peel the green papaya, remove seeds, shred it, add salt, marinate it for 10 minute, then wash it with cold white water to remove salt and drain it;
Blanch the soaked jellyfish skin at a water temperature of about 80℃ for a few seconds, immediately take it out, drain and squeeze out the water in the jellyfish skin, then add shredded papaya, add a little sesame oil, vinegar, soy sauce, sugar, minced garlic and red pepper to taste, and stir well to serve.
Jellyfish silk quivered between chopsticks, and her crystal-clear body was just soaked in spices, so it was elegantly delivered to your mouth. The crispness between her teeth is accompanied by a fleshy feeling, which matches the crisp and thin taste of shredded green papaya. Spicy garlic, the fragrance of sesame oil and sour vinegar, and the fresh fragrance of soy sauce and pepper did not usurp the role of master, but stimulated again and again between the feelings of taste buds, vaguely blooming and uncontrollable.
Then, the stewed pawpaw soup is peeled and cut into seven ripe red-heart pawpaw. Seven or eight toenails are removed from the pawpaw, blanched, cold water is picked up, drained, put into the soup pot and boiled with pawpaw on high fire, continue to cook for 10 minute, simmer for 1 hour, and add some salt to serve. The soup is clear and slightly milky, and the stewed papaya snuggles next to the tender chicken feet, and every bite is warm and sweet.
There must be no shortage of hot dishes. Just make papaya tenderloin. Or use seven-ripe papaya, sliced tenderloin, heat it in an oil pan, add ginger slices and stir-fry until the meat turns white, then pour papaya, stir-fry over high fire and add a little salt to taste. The tenderloin close to papaya is very soft and tender. With a bite, the meat piece blooms freely between the tip of the tongue with the sweet fragrance of papaya, rich and juicy, and the tongue suddenly becomes tender, which is the satisfaction after submission.
For dessert, use 90% ripe red papaya to make tremella lotus seed papaya soup. Boil the water, tear the soaked tremella into small pieces, put it in the pot with lotus seeds, and cook for 30 minutes on low heat until the tremella soup is thick, then add the chopped Lycium barbarum and papaya, add the rock sugar and continue to simmer slowly, and turn off the heat after 20 minutes. Scoop up the warm and transparent tremella papaya soup with a spoon, and a warm breath moistens the mouth. Soft glutinous tremella lotus seeds and sweet fruits make the body and mind sway in the four seasons, and then fall into the gentle clouds.
Sweet and sour papaya slices that can help digestion and relieve boredom should be medium-ripe red papaya, with crisp but sweet meat. Peel, seed and slice, add crystal sugar and white vinegar, stir well, and marinate in the refrigerator for one day. The color of the pulp gradually turning red is more attractive because of brewing, while the meat is delicate and firm, sweet and sour, as delicious as a girl's breasts.
The breeze is blowing gently, and the green spring is quietly spreading on the rural land, and there are vibrant scenes everywhere. Fruits and vegetables are crossing the wind, encountering rain, embracing the sun, feeling the temperature, directly and implicitly full of juice, and thriving. Life is full of beauty even if it is simple. May these lives rooted in the soil give us the strength to meet the sun.