Summer is coming, cold drink arrangement, now basically ice cream, milk tea, ice cream and so on. If someone asks me, what is the memory of summer? I will definitely answer is the foreign vegetable cream. The cup of smooth and cool summer drink can always bring out many infinite memories associated with childhood, the past and hometown. And now the raw materials to do the cream of vegetables rose too quickly, a catty to 500 yuan, and when I was a child these things are handy to get, this year, ask an old neighbor to buy a little back, the bag will be 100 yuan, can only be done 10 times, expensive can not afford to eat, and the street stalls have been very difficult to find, are with the white cold powder, ShiLian paste pretending to have a cake with vegetables and ShiLian paste is not the same as raw materials, because the same it!

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In the summer when I was a child, we gathered around a mouthful of foreign porcelain basin, to see my grandmother trick like from the water gauze extrusion of a kind of transparent liquid, the liquid flow into the basin, and gradually congealed into the ? The liquid flowed into the basin and gradually congealed into a jelly. Grandma used a copper spoon to put the? Jelly? Gently cut, piece by piece into a small bowl, and then add mint, sugar and honey in a small bowl. The result was a bowl of crystal clear, minty, minty cream. I used a small spoon to gently send a mouthful into my mouth, cool, sweet, smooth, this feeling from every taste bud into the body, through every cell in the body, full of summer suddenly disappeared. At that time, I asked my grandmother: what is such a delicious oyster cream made of? She told me, "It is made from fairy grass from the sea. Of course, the fairy grass was just a way for Grandma to coax us kids. In our hometown, it is also called rock wool jelly. Iwamao? is an alias of the oceanic vegetable, rockweed, it is an intertidal algae, growing in the underwater reef, and the growth environment is extremely harsh, must be in the outer sea area of the impact of fresh water is very small.

The rocky hair? Now it is a rare thing, the production is very small, offshore may have been extinct, this wild, the local method of sun bubble? The first thing you need to do is to get your hands on some of the most popular products on the market. The wild, localized, sun-dried, and soaked rock wool is now hard to find on the market. In the past, it was a very rare commodity. Rock wool? The picking of the tide to pay attention to the rise and fall of the tide, only in the ebb tide can use an iron spoon in the reef slowly scraped down. In the past, beachcombers on the rocky reefs? The small sea to beg for? When I was a student at the University of California at Berkeley, I was a student at the University of California at Berkeley. The rocky hair is a kind of a side business. It was just a sideline business. The main business was to hunt. It is their main business. There are a lot of sea vegetables and algae with similar shapes in the sea, so it is important to recognize them. It's extremely difficult to recognize the rocky hairs. It is not easy to identify the seaweeds in the sea, and only experienced seafarers are able to pick them up. At that time, if a family can save a catty, two catty sun-dried? Rocky hair? It was a very difficult thing to do. And? Iwagumo? The post-processing, but also quite cumbersome,? Rocky Hair After picking, it has to go through six suns and six soaks to develop that light yellow color.

Soaked in water and kneaded repeatedly, the oceanic vegetable is something from the sea, and occasionally there will be small shell shavings like debris mixed in. But it's also silly to know whether it's a plant or an animal.

Put it in the rice cooker, add water, and cook porridge as usual. As for the proportion, it is more arbitrary. The length of simmering, the ratio of water, are the main factors affecting the juice, if there is more water, you can cook a little more.

The way it cooks, it doesn't look like it's going to solidify, does it? Every time I see this, I'm slightly apprehensive?

Using a large piece of gauze folded over and over again as a strainer, the onions stayed on the gauze.

For me ah, childhood is used to put the strained juice into each glass bowl and wait for it to cool and solidify.

1-2 hours passed, I think, watching the solidification into a translucent solid, beautiful! But don't rush to eat it yet. Cover it, seal it in a plastic bag, and put it in the fridge for a frostier, q-tier, more toothsome texture!

Remove from the freezer, by this time the artichoke jelly is much firmer, scoop out a few spoonfuls and get ready to serve with side dishes. Take a spoon and break the frozen vegetables into pieces, big or small, as you wish. Add a spoonful of honey, add a little mint juice, add some ice water, the achievement of the Taizhou silver childhood of the best summer memories.

The flavor of that foreign vegetable paste is the original memory I left in the summer of my childhood. And today, with the food handmade work era is far away, industrial products in the constant impact on our taste buds, a lot of the previous flavor can not be found back, the traditional flavor away from us more and more far.

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