"The willow blossoms bloom in another spring, and the grass grows on the banks of Yunxi River." With the catkins flying and the elms blooming, long summer comes quietly. When this solar term comes, the whole family will get together and compete for the "long summer porridge" that Grandma has been cooking for many years. Although grandma who lives in the country is old, she is meticulous and quick in cooking "long summer porridge". Maybe it's because it's been cooked for many years. The porridge is very authentic and has strong regional characteristics. It's always mouth-watering and memorable to eat. Grandma's "long summer porridge" is actually a "combination porridge". The main ingredient is glutinous rice with the effects of warming the stomach, tonifying the middle warmer, invigorating qi and stopping diarrhea, and the auxiliary materials include rice beans, peas, mung beans, mushrooms, endive, plantain and elm. A week before long summer, grandma started to prepare ―― first, all kinds of dried beans were soaked in water to make the hard dried beans "fat" into green fruits, so as to "activate" the inherent nutrients and colors of the beans in the process of cooking porridge. Chop mushrooms for seasoning. Sonchus sonchifolius and plantain were the most common and typical wild vegetables in northern long summer, while Ulmus pumila was the most appetizing "tree fruit" in northern long summer. When they were added to porridge, on the one hand, they could learn the vitality and aura of the earth from it when drinking porridge, making people alert and healthy, and on the other hand, they could fully absorb the nutrients accumulated in wild vegetables and Ulmus pumila for a winter. When cooking porridge, grandma likes to burn straw, which is "slow fire", and the "fire head" is not "hard", so it is appropriate to cook porridge. After glutinous rice and dried beans were put into the pot, they were covered with water. Grandma moved a Mazar, sat down at the mouth of the stove and began to cook porridge. With the steam rising in the pot, the fragrance of "long summer porridge" drifted away, which led the family to keep asking grandma, "When can this porridge last?" A look of hunger. While cooking porridge, grandma will also prepare another delicious food for her family: tea eggs. Grandma chooses the biggest and freshest red-skinned eggs, cooks them with tea, aniseed, dried tangerine peel, salt and other seasonings, and then gives them to her family. There is a saying in the folk proverb: "long summer eats an egg, and his strength is 11 thousand;" Long summer doesn't eat eggs, but he goes up and down. " -The shape of an egg is like a heart. long summer's eating an egg can keep his mind from losing money. From the perspective of modern medicine, tea eggs are nutritious, and tea has the effect of anti-cancer and tooth protection. Eating tea eggs in long summer is really beneficial to the health.

When the porridge is almost ready, grandma will stir the washed wild vegetables and elm into the porridge and cook it for another 31 minutes. After the wild vegetables and elm taste into the porridge, she will open the pot and fill the bowl-"long summer porridge" is finally cooked! Suddenly, the whole family gathered around, and I wolfed down a bowl of porridge and peeled eggs, all of which made my nose sweat, my face flushed, and my teeth chattered! It's as if I'm not drinking porridge, but I'm tasting all kinds of worldly tastes ―― "long summer porridge" is boiled in red, white and green by my grandmother. Rice, beans and vegetables are mixed, fragrant, sweet and soft, and the entrance is smooth and gentle, just like Schubert's Serenade, which is intoxicating and memorable ...

"Summer is heavy. For many years, whenever long summer approaches, I will think of my grandmother's "long summer porridge" with good wishes and strong family ties; Every time I think of my grandmother's "long summer porridge", I will think of what a writer said: "The inheritance of national culture is actually looking for a root for us to settle down ..."