Nostalgia Essay on the Tip of the Tongue

In study and work, everyone should be familiar with essays, right? Essay is a prose style with short length and flexible and free form of expression. So, how to write a good essay? Below are the nostalgia essays on the tip of the tongue that I have collected for everyone for your reference. I hope it can help friends in need.

Nostalgia Essay on the Tip of the Tongue 1

(1) Fairy Tofu

I like "traveling on a budget", to put it bluntly, it means traveling without spending money! Wandering around among the ditches and ditches in the vast and lush Wuling Mountains, not far from my home, thirty or forty kilometers away. Sometimes I forget how far the journey is, how short the time is, and when the sun sets at night, I have no choice but to knock on the wood leaf and seek shelter in a mountain home. The kind-hearted people from the mountains brought out a large bowl of a dish made of several small pieces stacked up to look like jelly for us. This dish looked a bit dark under the dim light, but up close, it turned out that it was not black but dark green. , it sounds like it is made of chilli, sweet and sour, and garlic paste. The host asked us to try it, so I used chopsticks to pick up the vegetables, but I couldn't pick them up. Either they broke or they fell halfway onto the table. The owner said that there is a trick to pick up this kind of dish: the jelly is so delicious that it is difficult to pick it up. If you don’t pick up the sides, pick it up in the middle. You can pinch it tightly and then loosen it. If you pinch it quickly, the wind will flash. According to this method, the jelly slices are indeed swaying and carrying the "wind" into the mouth. The entrance is smooth, soft but not greasy, and the slight bitterness is followed by the fragrance of leaves - this jelly is delicious!

The owner said that this is not jelly but tofu. We call it "fairy tofu". In the years when we had no food, we picked the leaves of fairy trees in the mountains to satisfy our hunger, and then processed them into what they look like now for the sake of deliciousness. .

Yes, weren’t some of the many delicious things today invented by hungry people in that era of food shortage? Baihe's "lazy tofu", "sweet syrup water", "fuzzy", "fern root powder" and so on.

This "fairy tofu" is not tofu in the true sense, because it is not made from the soybeans we are familiar with, but is made from a kind of "fairy tofu" that grows in the mountains and old forests and is worshiped as a fairy by the locals. Made from the leaves of the Immortal Tree - the scientific name of the Immortal Tree is "Liudaomu" - the finished product looks like tofu in shape and texture, hence the name: Immortal Tofu.

According to "Baidu", Liudaomu biwingensis is a shrub of the genus Liudaomu in the Caprifoliaceae family. It is named after its twin flowers at the top of short branches, with a total pedicel and six grooves on the branches. It mostly grows on hillsides, roadsides, ditchside forests or shrubs below an altitude of 20xx meters. It likes weakly alkaline to neutral soil, is resistant to poverty, drought, and low temperature, and is easy to reproduce.

The enthusiastic host chatted with me about how to make fairy tofu -

We went to the mountains to find fairy trees - we know where the fairy trees grow. ——Pick its leaves, wash them several times after returning home, and put them in a basket to dry the moisture. Put the dried leaves into a wooden basin, add boiling water to mix, and quickly stir the leaves with chopsticks until they form a paste. Then put the mushy fairy tree leaves into a gauze bag and twist, twist the juice into another basin, and twist it hard until no more juice can be "squeezed" out. Next, pour out the "dregs" in the gauze bag, mix it with boiling water, and then twist it three times. The mesophyll of the fairy tree leaves will be completely "twisted" out and put in another pot.

At this time, the "juice" in the basin is not yet tofu. To turn it into tofu, a "catalyst" must be added, that is, plant ash. There is a lot of plant ash in the stove hole, but the plant ash in the stove is not pure and the color is not white. It is best to make some plant ash on site. Take dried melon vines and bake them. Never use corn stalks to burn the ashes, because the ashes of corn stalks are black. Pass the newly fired plant ash through a sieve, then mix the fine plant ash with water into a paste, put it into a small gauze bag and twist it, then sprinkle the twisted plant ash water evenly into the fairy tree leaf juice in the basin, and mix it with The operation of making tofu with brine is very similar - it will become fairy tofu in a few hours!

The host also sang about making fairy tofu "Huaguzi":

From May to September, the leaves are collected, washed and the sediment is put into the basin.

Five kilograms of water for every kilogram of fresh leaves. It is best to scald and soak in 80-degree boiling water.

Stir with a wooden stick until it becomes mushy and it is suitable for stirring without dripping.

Then use a sieve to filter, and add brine to the slurry.

Add gray water from time to time to the brine, add three ounces of gray water leaves to one pound.

The mixture must be stirred evenly and cooled to solidify like jade.

Be careful when rinsing with water. The hibiscus in water is jelly.

If you worry about the jelly again, the fairy tofu will be a miracle in the world.

Why is it called "Fairy Tofu"? The enthusiastic host told an "ancient scripture": In ancient times, there was a man named Wang Sheng. During the years of famine, he was enlightened by the gods and led the villagers up the mountain to collect the leaves of this tree and taught them how to make this kind of leaf tofu. Because this tofu is inspired by gods, the folks call it "fairy tofu", and the leaves used to make "fairy tofu" are called "fairy leaves". Everyone relied on "fairy tofu" to survive the famine.

Nowadays, "fairy tofu" is eaten just as "jelly".

When we taste its cold and bitter taste, we should not forget the famine years that have gone but are not far away, and always keep in mind the "hidden hunger" that still exists after achieving food and clothing.

(2) Kumucai

Spring suddenly came to the countryside, and all kinds of wild vegetables finally couldn’t bear the loneliness under the soil. They came out one after another, showing noisy faces and breathing. Fresh fresh air.

As the saying goes, domestic flowers are not as fragrant as wild flowers, and the same goes for eating vegetables. Home vegetables are not as delicious as wild vegetables. I'm tired of eating cabbage and radishes in the vegetable garden, and I'm tired of eating the unappealing vegetables in the supermarket. Don't mention it, wild vegetables are damn fragrant!

Since wild vegetables are very fragrant, why don’t we plant wild vegetables in the vegetable garden? This is because wild vegetables focus on "wildness". They grow in the wild, regardless of the terrain, and do not need to be fertilized. They can fend for themselves. Wild vegetables are full of wildness. There is one plant in the east and one in the west. They are graceful and graceful. They are neither humble nor arrogant. If you recognize me, come and pick them. If you don’t know me, it will not do any harm to me as a wild vegetable. If wild vegetables are grown artificially, the "wild" nature will gradually disappear, and the excitement of people who enjoy a good taste of wild game will also disappear - in terms of eating and drinking, the less human elements there are, the more favored they are by people who like "wild" food. .

Without further ado, I now officially recommend a kind of wild vegetable to the foodies in Baihe: Kumocai!

Kumacai is actually called "bitter hemp vegetable" because the juice of raw kumuna is bitter and numb. I call it "bitter mother's vegetable" because it once made my mother suffer: I remember that when I was a child, there was not much food, and the beautiful spring was called the "panic spring" when there was no harvest, and people panicked when there was no food in the vat. My mother's solution is to go up the mountain to find wild vegetables for cooking, which can save a lot of food. My mother recognizes many wild vegetables, such as mugwort, shepherd's purse, cat's ears... I think the ones with better taste are considered "bitter vegetables" - there is an open secret about the wild vegetables in the field of wild vegetables: the smell when picking. The thicker it is, the better it is cooked. The smell of raw fairy leaves is pungent, and the smell of raw chicken vine leaves is like chicken excrement. The white slurry that comes out when picking sourdough is really bitter and numb, but you can only use it gently with boiling water. As soon as it is boiled, the taste immediately becomes fragrant and delicious. Of course, the prerequisite for picking wild vegetables is that you recognize it and understand it. Otherwise, it may be poisonous or acquired poison, and the consequences of accidentally eating it will be disastrous. What does "acquired poison" mean? That is to say, this wild vegetable itself is not poisonous, but it grows in someone else's rape field or on the roadside. Others have used pesticides on the rapeseed or used herbicides to remove weeds on the roadside, thereby contaminating the wild vegetables here - OK Game lovers should be careful!

Kumucai is one of the delicious wild vegetables. According to "Baidu Encyclopedia", it is a non-toxic wild plant with both medicinal and edible uses. It is an annual herb and its medicinal name is "Baijiangcao". , commonly known as Bitter Macai among the people, has the effects of clearing away heat, detoxifying, cooling blood, and stopping dysentery.

So, how can we recognize it? Its morphological characteristics are: when it is not blooming and fresh, the plant looks like a lotus seat. The leaves on the rhizome are strip-shaped and radiate around. The leaves are wide and narrow, and the edges of the leaves have small teeth or irregular cracks like feather edges; when they bloom, The stems are 30 to 40 cm tall and have yellow or white flowers.

How to process it into a dish? Remove the roots and stems of the picked bitter mums, pick off the pure leaves, put them in a basin and rinse them with clean water until they are rinsed clean and drained. Drain the water from the sourdough, put it into boiling water and blanch it lightly, then pick it up and drain it again. After blanching and draining, you don’t need to cut the kumara with a knife. The leaves are twisted into dark green strips, and the fragrance comes out. While it is warm, add minced ginger, garlic, salt, and then add an appropriate amount of sweet, sour, and sesame oil and stir. , ready to serve.

You can also cut the blanched and drained kurma into fine pieces with a knife, cool it and then use it as stuffing to make dumplings.

Serving a plate of kumama vegetables on the table can remove the greasy shadow from people's psychology and increase their appetite. The rich crude fiber is simply the cleaner of the intestines, making your gastrointestinal metabolism as fast as High speed, as smooth as the high-speed rail! Nostalgia Essay on the Bite of the Tongue 2

The Chinese nation is a nation that relocates to its homeland and cannot leave its homeland. What is often described in ancient poetry is a sad and boundless homesickness. "A glass of wine can bring you home thousands of miles away" is the poet's love for his country and his regret for his unfulfilled ambition. "Listening to the rain in the boat" is the wanderer's unsteady feelings on the boat for half his life. "Being alone in a foreign land is a stranger." "I miss my relatives even more during the festive season" is the infinite nostalgia of the lonely traveler for his hometown.

In that era of slow cars and horses, the journey home was always long, and people’s homesickness became a glass of wine, which became more intense as time went by.

With the continuous advancement of urbanization, different places are becoming more and more homogeneous. Transportation has become very developed, and "returning a thousand miles to Jiangling in one day" is no longer worthy of joy and praise. And the Internet is also very popular. No matter where we are, we can chat with our relatives and friends.

As a result, the nostalgia of our generation has become increasingly weak, like a light tea that becomes as ordinary as clear water after brewing a few times.

However, there is always a lingering nostalgia deep in my heart, that is, thinking about the food in my hometown day and night. That nostalgia makes me always want to go back to my hometown and eat a bowl of beef tendon noodles at a roadside shop, and a grilled cold noodles and pancakes from an alley stall.

When I am alone in a foreign land, I especially miss the delicious food in my hometown.