Our days are seasoned with green onions, just like frying pans. No matter how much oil there is, there is no green and white chopped green onion, and it will not taste when fried. As far as I can remember, onions smell all year round.
I have always thought that green onions have the strongest vitality. Even without soil and water, as long as it has roots and is not dry, it is full of vitality; In the long winter, whether in the soil or casually thrown in a corner under the eaves, even if it freezes into ice, as long as it returns to the soil, it will still glow with vitality as long as there is sunshine and water.
Since spring, green onions are the first plants to emit new green, and the earth is still yellow. As soon as the sun gets warmer, green onions grow new leaves, which are long-lost colors, just like the little hope that people germinate in their hearts in difficult days. A spring breeze blew, and in a blink of an eye, the green onions in the field grew to palm height, and the leaves were thick and sharp. At this time, the green onions can be eaten. Because they look like croissants, people call them croissants. Croissants contain energy in the whole winter, which is the earliest green vegetable we eat in a year.
The shallots in the garden are not far behind. Onion is the first adult onion left in the field in autumn, and shallots are newly planted in the field in autumn. In the place where vegetables have been collected, dig the soil soft and smooth, make one or two flat beds, spread the onion seeds collected in summer evenly on it, and then cut the soil shallowly with a pickaxe, so that the onion seeds will penetrate into the soil, and the soil cannot be cut too deep, and the tiny onion seedlings will not grow. After watering well, a thin layer of onion seedlings will appear in the border in a few days. These young onions will freeze to death in an autumn cold before they grow tall, but such young onions will not freeze to death. In a winter, they will sleep in the snow and have a dream of growing up. In spring, they can't wait to grow out, as dense as an ox hair, and this new green is particularly eye-catching on the onion bed. The thin shallots are very attractive, and sometimes children can't help it, so they sneak to the bed of the shallots and grab a handful, and hurriedly put them in their mouths.
After eating croissants, the shallots in the garden have grown to the height of chopsticks. At this time, I began to eat shallots and left some croissants to continue to grow. Croissants become thick and strong by themselves, and a bone flower grows in the middle. People say that's onion's wife. When the onion's daughter-in-law grows up, the bone flower explodes, round, like a small white ball held by the onion, with small flowers on it, and then bears seeds. It is the responsibility of all daughter-in-law, and so is the onion daughter-in-law.
When the onions in the onion field grow up, they are dug up and planted. People planted these onions one by one on the ridge of the field. Only by keeping a certain distance can they have room for growth. When these shallots grow, people eat them. The big ones grow, the small ones grow, and the small ones can grow.
Until autumn, all the shallots have grown into green onions. Before first frost, some green onions will be left as dried onions, which will be cut into chopped green onions in winter. Cut the rest with a sickle, cut all the onion leaves into chopped green onion, and put them in a hemp jar for pickling. Salted onions are eaten all winter.
potato
Potatoes are ugly, but they are not ugly when they bloom. In summer, potato plants will produce white or purple Kobanawa bright yellow pistils, which will attract swarms of bees, butterflies and many ladybugs to fly noisily in potato fields. Butterflies and bees like flowers, while ladybugs eat leaves. These little things don't compete with each other, but they are busy. People don't compete with them and let them fly around among potato plants.
People don't pay much attention to whether the potato seedlings bloom, but only consider whether the potatoes in the field grow big or small. Although no one thought potatoes looked good, they dug a nest of potatoes in the wet soil with a pickaxe. These large and small potatoes are very popular.
Potatoes are easy to get along with. You can eat them as a dish or as a meal. In summer, when people have limited food, they often cook a thin bite of millet porridge, then go to the potato field to plant a basket of potatoes and scrape off the skin. I often do this job. It is easy to peel potatoes, so children are often instructed to do it. You can scrape it with that thin aluminum spoon, or you can scrape it with a piece of glass in the yard or a broken bowl. Newly scraped potatoes are easy to peel, and the time for scraping a basket of potatoes and two bags of cigarettes is over. The peeled potatoes are washed in water, clean as a fat doll. Potatoes are clean, but the hands peeling potatoes are not as white as before. There will be a layer of yellow potato glaze on your fingers, which can't be washed off for several days. If you do this kind of work for several days in a row, your fingers will get a yellow glaze that can't be cleaned for a long time.
Cut the potatoes into thick slices and stew them with beans. It is delicious. Mainly vegetables, millet porridge is just a symbolic bowl, although it is small, but it is food after all. Stew a pot of food, eat half a pot at a time, put it carefully on one side and keep it still on the other side, so that the food will not be sour. There is a fire in the stove, so the food for the next meal will not be cold. If you heat it in the pot for half a day, the food will taste better.
Sometimes potatoes are steamed directly like sweet potatoes and eaten directly as meals. Put a few wokua and eggplant in the pot, steam a pot, and dip it in chopped green onion soy sauce, and you will be satisfied. The best potatoes are still cooked in the stove. After cooking, there is usually a red primer in the stove. At this time, two potatoes were buried in the fire. After a while, the potatoes will be cooked. Before the potatoes are pulled out in the oven, the fragrance will come out. Knock the cooked potatoes on the ground a few times and the dust will be gone. Take it in your hand and eat it while peeling it, or impatient people will even peel it together.
No one takes potatoes too seriously, but people can't live without them. When the potatoes in the field can be eaten, people are not afraid of starvation. Potatoes are neither rotten nor rotten when they are harvested in summer and put in the following spring. Potatoes can be eaten at any time. No food, no food.
Potatoes grow silently in the ground, much like hardworking and silent farmers.
Chinese cabbage
Late autumn night, the moon disappeared, and suddenly many snowflakes floated in the sky with the wind. The night was dark and white, and I felt nothing. When I was lying on the kang, I saw enough paper reflected brightly. Suddenly I realized something was wrong. I got up and opened the window. It's snowing all over the sky, and I immediately exclaimed: It's snowing!
The family immediately got up in a hurry and rushed to the vegetable garden to pull cabbage. Although the weather is cold this season, it snows unexpectedly, so people are busy cleaning up crops and threshing, and they don't care about harvesting cabbage. Cabbage grows in the garden. It is green. In autumn, every cabbage is tied with soaked hay, and all the leaves are tied together, so that when the cabbage grows to harvest, it is both tangible and can protect the core from frost. Although the cabbage core is light green and protected by thick leaves, it still grows tenaciously in the cold, but it will not work if it rains heavily. Chinese cabbage is really frozen when buried in the snow, so people can only pull it out in the snow, pile it nearby, and then use barnyard grass.
Woke up in the middle of the night, still a little confused. A thin layer of snow has accumulated on the ground, and the snowflakes in the air are flying and falling on my neck, cold and narrow into my eyes, which are wet and blurred. Cabbage is growing well, flush with my waist. I pulled down hard, pulled it out, and then hugged it together and piled it up. On this snowy night, everyone is pulling cabbage in the garden. On a snowy night, there are many hurried figures in the vegetable garden. Cabbage is the most important vegetable for people in winter. Without cabbage, there is nothing to eat all winter. Busy until midnight, I finally collected all the cabbages, and then went back to sleep on the kang. It is still snowing outside.
A sudden heavy snow ended this autumn. Get up in the morning, the snow on the ground has accumulated very thick, take a broom and broom, sweep the yard and sweep the road. From time to time, flocks of domestic finches fly around, white everywhere, and have lost their foraging places. I don't know, poor bird, how to spend the hungry winter.
After the snow stopped, we swept out a large clearing in the yard and then emptied the cabbage in the garden. My father used a basket to pick a dozen at a time, and my brother and sister and I could only hold them. Every time I hug three or two, I am panting. My mother put the cabbage we brought back at the root of the courtyard wall and then used barnyard grass. In the next few days, we began to choose dishes. Every Chinese cabbage should be pinched from the beginning to the end, the roots with soil should be cut off with a kitchen knife, and the old vegetables should be broken off. Then use a special kitchen knife to cut off the leaves of Daqing, cross off the flying leaves on the vegetable side, and choose a clean Chinese cabbage. The cut leaves are put under the eaves of the wing to dry. In winter, you can eat it with boiled dipping sauce, or grind some fried soybeans to make vegetable tofu, which won't be thrown away anyway. Birds with nowhere to feed will also fall under the eaves and use these dried vegetable leaves to satisfy their hunger.
Choosing vegetables will last for three or four days, or six or seven days, then put the selected cabbages in the cellar, select some smaller cabbages and accumulate an altar of sauerkraut. The vegetable cellar was dug by my father in the morning and evening after autumn. Every autumn, dig a vegetable cellar in a fixed place on the east side of the house, then cover it with wood and straw and bury it with thick soil. After a winter, everything in the spring cellar was gone, and then the vegetable cellar was demolished and the soil was filled back, and the land was still being cultivated. Only after it rains in summer, the place where the vegetable cellar is dug will collapse into a pit more than a foot deep, leaving an obvious impression of the vegetable cellar. In autumn, it is still dug according to this impression, and this is the case every year.
Only by putting the cabbage into the vegetable cellar and piling it into a square stack of vegetables one person high can it be completely placed. Every year, cabbages at home will be piled up in four or five piles in the vegetable cellar and eaten all winter. Occasionally, Mr. Zhong will borrow a donkey and carry a bag to collect and sell. Everything else is priced by Jin, and cabbage is priced by 100 Jin. When it's expensive, it's eleven or twelve yuan a hundred Jin, and when it's cheap, it's seven or eight yuan a hundred Jin. No matter whether it is expensive or cheap, people often see only cabbage in winter dishes. Sometimes it is pickled cabbage, and it is also made of Chinese cabbage. This is another way to eat Chinese cabbage.
People often say: Chinese cabbage, Chinese cabbage and Chinese cabbage are treasures.
Small carrot
A radish is a pit, and each radish grows up in its own pit. When radish seedlings first came out, they had two round leaves, which were very close to the ground. This is the favorite of chickens. Although the garden was surrounded by sticks or blocked by barbed needles, the scattered chicken still pretended to walk around the garden as if nothing had happened to see where it was and sneaked into the radish field when people were not looking. Radish seedlings are like small grains of rice in the corns, pecked in the mouth one by one, fresh and delicious, carefree. After being discovered, no matter how you shout, the delicious chicken with radish seedlings is still very calm. They looked up and saw people approaching, so they had to stroll out of the vegetable garden leisurely.
Fortunately, when people plant radishes, radish seeds are scattered a lot, and radish seedlings are occasionally pecked off by chickens, which does not have much impact. Radish seedlings should not be raised too close, so leave room for radish to grow. The radish seedlings left by luck, although you still look so tall and straight on the ridge, have begun to secretly grow radishes in the soil. Radish didn't grow in a day. They need unremitting efforts. They grow up every day, and they also have their own pits when they grow up.
Radish sits firmly in its own pit, green radish tassels block the sunshine overhead, and gradually plump radishes sprout in the soil and usher in the cold. There is nothing to eat directly in the garden this season, only radishes. People who want to eat something in the garden will find a round radish in the radish field and pull it down with tassels. Radish has a small part of its body exposed outside the soil, so its posture and shape are faintly visible. A well-grown radish, like a woman with big breasts and fat buttocks, can't hide the temptation.
A big radish is heavy in your hand, with bright red skin, smooth and round. Unscrew the radish tassel, take it to the well, water the garden slag with a dustpan, and then knock it hard on the stone cliff beside the dustpan. With a click, a big radish was cut in half, revealing the white radish pulp inside. Take a bite, crisp and full of water.
Radish can't be frozen. Before the frost comes, put it away with Chinese cabbage, unscrew the radish tassel and put it in the vegetable cellar, but bury it with soil, so that the radish buried in the soil will not be chaff, and it will be as fragile as it was just picked from the ground when it is pulled out.
In the long winter, only radish can replace cabbage that stays in the vegetable bowl for a long time.
Leaf mustard
Mustard is not the protagonist in the garden, but mustard is also indispensable. In summer and autumn, cabbage and radish are planted on a large scale, and some mustard will be planted on the edge or ridge of cabbage and radish. It doesn't matter whether the mustard grows big or small. Autumn harvest, whether it is a mustard knot in one's heart that grows in the soil or a mustard spike that grows on the ground, is not thrown at the head.
Mustard acne is the main body. In autumn, every family will pickle a large jar of mustard bumps. Pickles pickled with mustard bumps are used to being called pickles and melon seeds. At the dinner table, pickles and melon seeds are essential for three meals a day all year round. Take a pickled mustard knot and put it in a vat, cut it, or put it on a plate with a piece the size of a filament or a fingernail, or use it to adjust the salinity and taste of the dish, or it is the main body of the meal when there is no dish. Wash a handful of green onions, cut a plate of pickles and melon seeds, carry a pot of glutinous rice porridge, and drink it in a loud voice, which is a meal.
Sometimes pickles are pickled with radish, but pickles pickled with radish are not as crisp as pickles pickled with mustard. Pickling pickles with mustard is not afraid of long time. The longer the curing time, the more mellow the taste and the shorter the curing time. Pickled melon seeds will also have the spicy taste of mustard, and the spicy taste will disappear after a long time. Some people prefer pickles and melon seeds with a little spicy taste, such as me. But more people like to marinate the pickled melon seeds that have been marinated for a while or put them in a sauce jar and then marinate them, so that the pickled melon seeds are redder in color and taste better when mixed with sauce.
The most common and simple way to eat pickles and melon seeds is to take them out of the jar and eat them raw A more complicated way to eat is to shred pickles and melon seeds and fry them until cooked. Stir-fried pickles and melon seeds are very particular, because when women in the village are in confinement, relatives in the countryside give them this kind of fried pickles. People call it "fried melon", which means individual reward. "Fried melon seeds" is not just fried pickles and melon seeds. The best way is to shred pickles and melon seeds marinated with sauce, then add shredded pork, vermicelli, dried tofu and diced tofu, and stir together, which is a pickled vegetable with fishy smell. People can't eat it at ordinary times. Only when a woman gives birth to a child will she be grandly dismissed and given away in a big bowl. Because everyone is rich, compare the quality of "fried melons" of each family. Some knives are good, cut in the right size, neat and symmetrical, and look very comfortable; Some knives are poor, uneven in thickness, very miscellaneous, and look irregular. Some people put a lot of meat, and some people's "fried melon" is just a symbolic ornament. Some people are good cooks. Although they have less meat, they are delicious when fried. Some people can't cook, and no amount of meat tastes good. Eating thick millet porridge and delicious "fried melon" every day is the best treatment for women in the second month.
Mustard bumps are pickled with pickles, and the cut mustard tassels are also pickled with pickles. Wash the crisp mustard sprouts and put them in a jar. After salting them out, there is a better name: potherb mustard. You won't get tired of eating tofu for a long time