The endless lettuce is marinated, dried in the sun, put it in a bottle or can. When you want to eat, cut it into diced pieces, stir-fry or not, add a few drops of sesame oil, dip it in a hot sauce, and bite it in your mouth and make a crisp sound. Just drink rice porridge, and suck two bowls of it and put it on your stomach if you don’t pay attention.

Although the lettuce is big, there are not many twitching roots under the feet to survive, and it will get up after a little pulling. Lettuce mainly relies on photosynthesis for photosynthesis to absorb nutrients. If the leaves are too dense and airtight, the ground air cannot withstand the baking in the warm spring weather, and the roots will often become wet and bald. Although the leaves on the top that carry the sunshine are still growing wildly, they will fall down with a gentle touch.

In early summer, the stems of lettuce gradually grow and expand, and the leaves grow head-like inflorescences, yellow flowers, brown or silver-white flowers, and the crests on the outside can be gently blown up like dandelions to float to the uncertain distance, full of fragrance and poetry.

Lettuce is a foreign dish. I don’t know if it immigrated before the Tang Dynasty. Anyway, Du Fu was very greedy to eat lettuce. When he was poor and poor, he could not afford the fashionable high-priced lettuce on the market. He sowed seeds on the ground with hope, but only wild amaranths were all over the ground. The delicious green vegetables he was thinking about did not grow. So he wrote a poem "Growing Lettuce" to vent his grief and anger.

However, Lao Du is far better than the pregnant woman in Western fairy tales. The woman saw the green leaves of the lettuce in the garden across the wall, and she was so greedy. Her husband had no choice but to jump over the wall and stole it for her to eat it, which made a big mistake - the lettuce was a witch. After being held back, the child was separated from his flesh and blood when he was born and taken away by the witch.

The local lettuce in the West is the kind of leaf-eating lettuce. The name lettuce tastes the authentic Jiangnan flavor, which makes me more likely to recall the past rural years. I think that what a big-bellied woman in the Western fairy tale was just green leaves, and she may not know the many flavors other than stem-eating.

Dai Wangshu, who wrote "Rain Alley", has a background of studying abroad, so he calls lettuce lettuce. There are two lines in his poem: Because his minor illness is weak in the breeze of light spring/and I am fascinated by lettuce in the sunshine of my home.

Every time I walk to the vegetable field or see the vegetable field, two lines of ancient poems appear in my mind: A few rows of vegetables are not in line, and the white leeks are green onions are deliberately tasting. But in early summer, eggplant, peppers, cowpeas and green beans in the field are just planted with vines, and pumpkins are blooming one after another. At this time, the only things that are "calculated" are gourds and amaranth.

Especially amaranth, whether it is planted in a gap under the gourd rack or a brand-name bed is presented on the ground, it always looks so refreshing, kind and reliable. In the vegetable garden where the rain is washed with amaranth, the tender leaves are decorated with water droplets, and it has a kind of lovely fresh and relaxing, which makes people's soul stagnant.

Amaranth should not be oily, just knead three times. When washing amaranth, be sure to knead it and float it all. Drain the water, cook a little spicy, and add more oil. This is what Zhang Ailing said. Add a few garlic cloves and stir-fry it. With a sting, pour in the amaranth and heat it up and stir-fry.

The amaranth with deep red veins and thick and dark purple leaves is like turning over a paint jar when rubbed, which can dye several large basins of water red. This amaranth should be fried a little harder, and the white garlic cloves will also turn dark red. When it is clamped into the bowl, the white rice and the edges of the white porcelain bowl will be dyed with a charming rouge color.

The pigment that was indispensable in pastries in pastries was called amaranth red. The slightest bit of rosé and steamed bun cakes I had eaten during my hometown years was here. The best one was the green amaranth with fine leaves. It was slightly rubbed and washed, drained off the water, and fryed it with crushed garlic. Its fragrance and tenderness remained between the teeth and tongues with the freshness of early summer.

Zheng Banqiao's paintings are excellent, and many of the words and sentences in the poems are also wonderful. I remember that he has two lines of poems: cabbage, green salt, amaranth rice, and tile pot, Tianshui chrysanthemum tea. The taste and color are all casually combined. The amaranth rice has a dark red face, and the salt that belongs to that era is slightly green, which shows that it contains a lot of impurities. Cooking rainwater in the tile pot produces chrysanthemum tea, the most called secular ecology. Peaceful tea rice, color-filled thoughts, and taste, there is a kind of calm rural life, which is very longing for.

There is a essay about the warm and warm feelings of the old man Duzhitang. There is an amaranth stem: I recently got pickled amaranth stems from the villagers who were punished by the villagers, and it seemed like an old rainy feeling for amaranth. It is about the amaranth stems that are so old that they are like humans. They are cut into pieces of salt and soaked in stinky braised braised. They can be eaten when they are raw and cooked. It is especially good to eat porridge in summer evenings.

When eating, I suck out the tender liquid in the rhizome and stems, and then spit out the skin that is not eaten. It is probably similar to the jelly we are sucking now. Here we have old amaranth that grows to the height of humans and produces seed clusters under the leaves, but it is raised for planting, one or two trees standing alone on the ground.

The rest of the season is pulled and the ones that should be loose. When the amaranth is old, it will not be left behind. Although we also eat amaranth stems here, there is another way to eat them. It is already the midsummer with lush grass and trees. The green stems of amaranth stems are torn off and pinched into inches. If they are too thick and plump, they must be cut open from the middle, and then stir-fry them with green pepper shreds. It is very fresh and pleasant.

I have eaten a kind of steamed amaranth, which is how to eat a pot of steamed amaranth when I was short of eating in my early years: after the rice pot was dried, put the amaranth on, add two sets of heat in the stove to push the heat up, and cook the rice and cook the dishes. Take a pair of chopsticks and cut the steamed amaranth into the bowl from the hot rice pot, add garlic paste, salt, and drizzle a few drops of cooked sesame oil. It is reasonable to eat it in your mouth, but the rice with dew turned into a peach blossom color, which is like overturning a paint jar, which is really something to see.

When I was visiting Huizhou, I also ate steamed amaranth steamed amaranth. I put the fried rice noodles into the amaranth, add fresh soup, salt, chicken essence, oil, mix well, and steam it quickly over high heat. The amaranth is tender and not soft, rosy, rosy, fragrant and glutinous, salty, fresh and smooth. In the past, Huizhou went to Wuyuan, there was another way to eat it, which was to use amaranth to make spring rolls, or the "amaranth zygote" they called, which was quite good.

What is unpleasant is that in many restaurants in the city, all green vegetables are poured into the pot first. Not to mention the taste of the vegetables when eating, the original Qingming flavor of the vegetables is also rudely "pulled". This is a typical commercial vulgar style.

Amaranth is unique to Jiangnan and rarely seen in the north. It is a kind of amaranth with large round shield-shaped leaves. It was sold whole and there was no trace of red and green water and freshness. What's funny is that in the dish book of a restaurant next to Liulichang, I saw amaranth soup and wanted to see what the method was, so I ordered this dish.

If we follow the rules, the dishes used for soup are made of broth, which means that we will stir-fry it a little first, then add the broth and simmer it in a low heat, put it in a bowl, and sometimes there is a little sea rice, black fungus, etc., but when we put the amaranth that we want, we saw that it was purely fried amaranth...

It was like following a beautiful and graceful name, but it was a vulgar woman who couldn't stand it. Moreover, the amaranth was obviously a bit old and was so rough that it pulled her tongue. After all, the water and soil in the north were not as soft as the south.

The famous "quinoa" that grows vividly and fragrantly in the Book of Songs is a kind of wild amaranth. The public calls it gray-gray vegetable or gray amaranth, which grows freely in front of the house and behind the house and in the edges of the ditch.

The seedlings and tender stems and leaves of gray amaranth are blanched in water and then rinsed with clean water to remove the astringent taste. They can be fried or mixed in cold or made into soup. They taste delicious and have a tender taste. People with a lot of stomach acid are especially suitable for eating gray amaranth. The water of fried gray amaranth is very refreshing to wash dishes.
Chapter completed!