Li Genping
"Blue sky, yellow leaves, autumn colors, cold smoke on the waves." In this season of autumn and golden eyes, there is a precious and delicious dish in my hometown in western Jiangxi, which often evokes the homesickness of wanderers. Its dish is called Xiamiao Pepper.
what is the next seedling pepper? That is, in late autumn, the pepper leaves are about to fall out and the seedlings are about to dry up.
after entering the late autumn, the autumn wind blows, geese fly south, the yellow grass reaches the sky, and the cold is getting heavier. The green peppers are making a splash in Xia Hou, and the leaves are beginning to turn yellow. The larger peppers have already been picked off one after another. Although the hard and powerful branches in the past still have their strength, they look worse than before, just like an old man who has experienced the weather, and they have lost their former spirits and ferocity.
Sticking to the last crop of pepper on the branch is a bit timid, shyly hiding under the thick leaves and hanging on the branches that can't lose any nutrients, hoping to grow up as soon as possible. At this time, the peppers were not roasted by the summer sun, nor whipped by strong winds and showers. They all grew up in a pleasant greenhouse in the autumn sun. Naturally, they were not as hot, exciting and spiritual as summer peppers, and they were more of an unspeakable green and bitter taste. Hometown people especially like this taste, either drinking, eating or giving away. It is an excellent home-cooked dish in autumn and the last gift in autumn, which is extremely precious.
If you live in your hometown, it's easy to eat Miao pepper in late autumn. Just walk around the vegetable garden or fields in front of and behind your house, and you can see the "big fool" standing high in the ground from afar-this is Miao pepper. At this time, the garden was quiet, and there was no butterfly dance or insect singing. We could concentrate on picking small peppers stained with dew under the leaves, savoring the delicious peppers after they were cooked, and the saliva immediately oozed under the tongue. It was a little impatient. After picking the small green peppers, they lay sprawled in the bamboo basket, just like naughty children sneaking out of the house and teasing each other, which was really cute.
If you don't grow peppers at home, it's easy. Just plunge into any store and shout at it, and the store can satisfy your appetite. But for a wanderer living in a foreign land like me, it's not so delicious. Although there are "farmhouses" and "local restaurants" everywhere in the urban suburbs where I live, it is impossible to eat authentic Xiamiao peppers in my hometown. Shopkeepers often call it a dish in order to attract business, but the dishes served on the table are often very different, not the taste of their hometown at all, and some even put sugar, which is so sweet that I can't eat it. Every year in late autumn, it is always an extravagant hope to eat Miao pepper in a foreign land.
There are many ways to eat Miao pepper. Chop it up, stir-fry the meat with garlic, stir-fry the dried fish, or stir-fry the eggs, etc. It tastes excellent, and it is difficult for peppers anywhere to stir-fry this authentic taste.
There is a most common frying method, that is, first pick some soft and long green peppers, wash them, put them into a cutting board, and pat them with a knife. With the crunchy sound of "pa", pepper juice and seeds are sprayed four times, and the peppers are raw, and the more broken they are, the better. It is supplemented by some green garlic sprouts or garlic heads, as well as excellent lobster sauce. Boil the pot, put proper amount of oil, tea oil is the best, after the pepper is put into the pot, stir-fry it repeatedly until it is 8% mature, and the pepper flavor will come out. Turn off the heat, add garlic and lobster sauce, stir-fry them in the pan, and mash the lobster sauce as much as possible with a spatula, so that the taste can be combined with the pepper. You have me and I have you.
adjust the fire, stir-fry quickly for a few times, add appropriate amount of salt and water, and add a little monosodium glutamate or chicken essence when cooking, and this dish is ready. Bring the next pepper to the table, the fragrance is overflowing and the appetite is wide open. It's best to drink some wine, and drink with pepper. The more you drink, the more you get, the more you get. A bite of pepper and a sip of wine have all the lofty sentiments; Eat a bowl of spicy food, and you are not afraid to fight all over the world! Hometown people who don't believe in evil, bully and eat bitter are closely related to eating spicy food. If you don't eat chili pepper, there will be no revolution. Grandpa Mao started an uprising in our hometown during the autumn harvest season, and there was a riot with a bang, which lifted the red flag like pepper to Jinggangshan and opened up our party's first rural revolutionary base.
In my memory, Xiamiao Pepper was only the most common dish in the farmer's house when there was not enough food to eat. If there was little oil and seasoning, it would be difficult to eat, let alone enter the hotel. Just like a country child, it was difficult to see the big scene, and he had been hiding in the farmer's house in the mountains and was unknown.
The drizzle and the oblique wind make Han Xiao, and the light smoke scatters the willow and the beautiful beach. Entering Huai-Qing-Luo is getting longer and longer, and snow foam and milk flowers float in the afternoon. Artemisia Polygonatum shoots try spring dishes, and the taste in the world is pure joy. Nowadays, great changes have taken place in my hometown, and the diet of villagers who are used to eating big fish and big meat has also changed. In the past, dishes that have fallen from the soil have been put on the table of elegance, and big hotels must have the home-cooked dish of Miao pepper. Even many foreigners have come to eat Miao pepper here specially to taste authentic local flavor and increase their lofty aspirations. Eating spicy food relieves homesickness, which can embolden people and attract guests from all over the world. The small and unremarkable pepper has become the favorite in autumn.
Pepper in my hometown is no longer an ordinary dish. It is not only a gift of autumn, but also a continuation of autumn aftertaste. It is also a reason for us wanderers in a foreign land to miss our hometown, and it is also a constant acacia with our hometown.