Original text: Beijing’s chive flowers are pickled and then grated to produce juice. In addition to being an indispensable seasoning for hotpot mutton, it can also be eaten as a pickle on its own. Boil a pot of Chinese cabbage with dried shrimps, and serve it with a plate of chive flowers, stinky tofu, or braised shrimp paste, with steamed buns and pancakes. In a small household in Beijing, it is a good meal.
Analysis: I always write about how to make Beijing leeks, and then how to eat them. They are all simple and ordinary words, but they are very touching when written.
Imitation experience: Simple words and appropriate writing methods can produce moving words. Some people say that I am not well-educated and cannot write. In fact, it is not true. I can have ideas and be literate. Write it out.
Imitation: Many of the chive flowers I ate when I was a child were wild chive flowers. After autumn, when the peppers grown at home turn red and the leeks are inoculated, my mother will press the chive flowers. The pressing mentioned here is the one used in our hometown. The roller is made of big stones, with a large stone slab underneath. When it is used, people push it in circles. It is similar in nature to grinding, but they are two different things. People usually use it to press other things, such as pressing dried sweet potatoes and so on.
If I planned to make chive flowers, my mother would go to the mountains to pick chive flowers. I didn’t go there because I was afraid of getting tired. When you come back, clean it and prepare chili, ginger, Sichuan peppercorns and other things you need to put in. Then he brought it to the grinding edge and started to press it. After a while, the aroma of the chive flowers wafted away. Freshly made chive flowers are very fresh. Use them to roll pancakes and eat them, and they are very fragrant. The perfect match for chive flowers is hot tofu. Dip the hot tofu into the fragrant chive flowers and put it into your mouth. The bean flavor of the tofu is wrapped with the spiciness of leeks and chili peppers, leaving a unique taste on the tip of your tongue.