In my hometown, fields are natural granaries and vegetable fields. Waves of wild vegetables will come with the festival, and the long leaves of one crop after another will echo the flowers of one tree after another, making people smell the fragrance. When I was young, we ran tirelessly in this vibrant field, picking a small flower, a bean, and even digging a thin root with milk, all of which were our delicious snacks.
Since the beginning of spring, the soil has been changing quietly. Walking on the ridge. In sunny places, dandelions have appeared, dotted with green, which suddenly makes people shine and pushes the gray world far away. I don't know when it started to rain at night, and it rustled on the window. Get up early in the morning, the willow color is newly dyed, playing the flute and carrying a small basket made of rattan. The fresh earthy smell and humid air are refreshing. I walked all the way, and the dew on the grass tip jumped up, and my pants were wet. On a slope covered with wormwood, the vegetables on the ground clung to the ground, black, tender and thin, snuggled up to a deep sleep and softly put into the basket. When I entered the room, I called a basin of clear water and picked up the vegetables on the ground to soak in it. I washed it several times and fished it out to drain. At this moment, the hen is preparing to lay eggs in its nest. Wait patiently for a while! Huang Chengcheng's delicious scrambled eggs and chopped vegetables are the earliest gifts this spring.
When the apricot blossoms bloom, the poplar leaves on Nanshan will grow out. This is a small poplar. Looking from a distance, it is full of green eyes, and the leaves are just stretched, which is delicious. About two or three companions, carrying a long-handled sickle up the mountain, stood on the trunk, hooked the sickle on the twig of poplar, pulled it hard, and the poplar branch was cut off with a "crack", sitting on the green grass slope, gesticulating with their hands, and the leaves fell into the bag one by one. When you get home, ask the water to wash, make firewood, scald the leaves with boiling water, take them out and soak them in cold water. When eating, take out some squeezed water, cut it into small pieces, add some seasoning and simply mix it, and a plate of green and refreshing poplar leaves will be ready.
The pear blossoms are just right. In a small field, wild garlic grows thickly. My mother planed, I picked up, and soon I planed a small bundle. Take it home, peel off the skin, white garlic roots, slender green stems, fingertips covered with spicy taste, and suddenly, seven orifices are transparent. Wash with clear water and chop. Pour a bowl of flour into a basin, beat in an egg, add chopped wild garlic, add water and stir into a paste. The electric baking pan has been heated, coated with oil, scooped in the batter and wiped evenly. With fire, steam appears. Pour a small dish of vinegar, put a few slices of coriander in the vinegar, and the wild garlic pancakes will be ready. One side is golden and the other is white. Roll in vinegar, and suddenly, your mouth is full of saliva.
In May, Sophora japonica blooms by the door. Under the blue sky, clusters of oval leaves hang down, and the air is rich and sweet. Move wooden ladders, drag branches, and pick those budding Sophora japonica flowers. Lightweight, pick one by one. Wash Sophora japonica with clear water, remove floating dust, remove and drain. How to eat steamed, fried, fried, cold salad and Sophora japonica can be completely according to personal preferences. At this time, you can be willful, but no matter what you do, this sweetness will enter your memory while you eat it. Use your life, no matter where you are in the future, you will remember the innocent and beautiful time when you were young.
Grey vegetables, also known as Chenopodium album, grow in the fields, wasteland, roadside, in front of the house and behind the house in my hometown. I still remember when I was a child, my mother came back from the field with a bundle of gray vegetables in her hand and put it on the red stone board under the jujube tree. She picked the gray leaves, washed them with clear water, scalded them with boiling water, fished them out and rubbed them on the slate with water. Mom said that the gray vegetables are alkaline, so we should squeeze out the juice to remove the alkalinity. Squeeze the washed gray vegetables and chop them. Mother began to stir the stuffing. I sat under the jujube tree and read the novel Song of Youth. In a short time, a golden lace jiaozi was served on the plate in front of me. "Eat while it's hot!" Mom told me. Bite open, the smell of wheat flour, the smell of vegetables, the smell of white powder strips, and the smell of golden eggs are all wrapped together, forcing the taste buds.
In early summer, in the fields of my hometown, on the roadside, bitter herbs grow one by one, and when I come back from hoeing, I will take a few handfuls of bitter herbs, pick them clean, blanch them and soak them in cold water, that is, I will take ready-to-eat and cool bitter almonds, chop them up and mix them with meat, and wrap them in jiaozi. Baidu query, sowthistle belongs to Compositae, which is flat and slightly bitter, rich in carotene, vitamin C and minerals. It can improve gastroenteritis and relieve dermatitis, eliminate damp heat in the body, treat acne and improve sleep. Bitter vegetables, vegetables and medicine, this strange plant.
Think about it, there are many plants belonging to Chinese herbal medicine. They grew up with me in the fields of my hometown. I am used to them, and I don't think they are precious. I just regard them as ordinary things and think they are inexhaustible. They are just side dishes of a meal. And it is these little plants, one by one, that accompany me all my life. There are dandelion, plantain, thistle and xanthium, which have been trampled by countless feet and still grow towards the sun. They are so ordinary, but so strong. They are an indispensable part of a prescription of traditional Chinese medicine, and they are the most appropriate stalks of grass in my young memory. They have the same personality as the people in this land. The more frustrated they are, the braver they are, the more indomitable they are, and the more tenacious they are towards the sun.
These plants, which grow in the fields of their hometown, begin to grow as soon as the spring breeze blows. They grow delicious food for the children running in the fields, and they also grow into the unique flavor of their hometown in their bones. Every child who leaves his hometown, the taste buds on the tip of his tongue are full of homesickness. This most familiar smell, tied with a strong homesickness, has become a lifelong memory and pursuit.
About the author: Zhao, from Wuxiang, Shanxi. This little girl, who loves poetry and prose, diligently pursues a kind of purity of mind, writes real life with a pen, creates more than 300 poems and prose works, and publishes them in newspapers and literary websites. He won the third prize of "Ode to the Spirit of Taihang" National Poetry Competition.