Wen/Yan Yuyou

1

In July, Wuhan was in a terrible heat. The high temperature that lasted for more than ten days made the whole city smell hot.

The plants on the balcony are still drooping feebly after being watered every day, dying like frosted eggplant.

I was having breakfast when my mother suddenly shouted, "Oh, I forgot to water the spiced leaves on the roof these two days. I almost died when I went to water them the day before yesterday. I finally managed to water them alive, and now I'm probably dead again ..."

I looked up and glanced at the balcony. The potted leaves were either swaying or rolling, and I was watered yesterday afternoon.

"I'll water it when I'm finished." I took a swig of fresh milk and looked at my mother's worried face, so I quickly made a statement.

I have been in Wu Hanyou for more than ten years since I left my hometown, and my mother has been obsessed with the spiced leaves in my hometown. After visiting relatives in my hometown, I dug a plant from my relatives' home and brought it back to Wuhan. There are several spiced leaves in my sister's house and my house every summer. Even, that year I went to Kunming to take care of my brother, and my mother brought spiced leaves from Wuhan to Kunming.

2

Spiced leaves are also called Pogostemon, Anise and Fish-flavored leaves, which are called in different parts of the country. Edible nutritional value has the effect of clearing away heat and eliminating phlegm, and also has certain effect on excessive internal heat and nosebleeds caused by dryness. Can be use for treating dyspepsia, and has that effect of clearing away heat and purging fire, cooling blood and detoxify, and smoothing qi and blood.

Pogostemon fragrans is also known as the "good medicine for summer". In order to prevent heatstroke in summer, outdoor workers in particular will prepare some medicines to reduce summer heat. For example, Pogostemon fragrans Zhengqi Liquid is a common medicine to reduce summer heat.

It has a strong vitality. The planted soil will be left alone in the second year, and it will slowly break out in the spring. Early summer is the best time to grow. At this time, the spiced leaves are all new branches and tender leaves, and they are full of vitality. The new seedlings, large and small, are crowded together in clusters, and the leaves in the heart of the peach have jagged edges.

3

Besides its rich medicinal value, it is also a good cooking seasoning. For example, there is a famous food in Sichuan called "Pogostemon Fish". When Zigong people eat tofu pudding, they must put Pogostemon and so on.

In our hometown, spiced leaves are used to cook fish and roast meat. You can smell the rich fragrance when you put them in the pan and stir them for a few times. With the smell of meat, you will drool when you think about it. That kind of pure natural spice flavor can't be made by seasoning casually.

What I prefer to eat is my mother's unique method of frying spiced leaves. When I was a child, I didn't eat so many tricks and snacks as I do now. Every year when the spiced leaves grow most luxuriantly, my mother will pick many fresh tender leaves. Wash and drain the water, mix the flour into a paste, add salt, put the spiced leaves into the flour paste one by one, coat both sides with flour, and then fry them in an oil pan until golden brown.

every time my mother fried us, we ate it. It was crisp and fragrant. Until now, it is still my favorite taste. Although the food is becoming more and more exquisite, delicious food has become a commonplace, but looking at the potted spiced leaves, I will miss the taste of my childhood from time to time.

Every time I want to eat it, my mother is just like when I was a child, and the original method is still used, and the fried food is still the original taste. Even after eating so many delicious foods, the taste is never greasy.