A kind of cabbage called "high bar white" with a pole as white as jade, with at least seven or eight kilograms of cabbage called "high bar white" in each tree. Only in southern Anhui, so coriander can only be found in southern Anhui. Every year, people from pickling factories and sauce shops often see people from pickling factories and sauce shops go to the countryside to collect cabbage. A group of people come to the vegetable field, chop down the vegetables, and after weighing them, they dry them on the spot. After a certain amount of time, the portion is greatly reduced, and then transport them back to the factory. The wilted vegetables are placed in the pool to clean, which is not easy to break, and the vegetable gang is also easy to clean. Wash and chop, dry the water, or rub it on the machine or manually, squeeze out the juice, mix it with chili powder, baked rapeseed oil, black sesame, salt, mix it and put it in the can. Leave some empty at the can so that the mouth of the can is sealed with mashed garlic paste.

Zhangdu, on the upper reaches of Qingyi River, is a Huishang Wharf town with rows of stilt houses in the past ten "Writings" and "Man" are divided into prosperous "Books". Until now, every winter, the huge jar of the sauce shop in the town is pickled with coriander and diced radish. Anyone who travels to Zhangdu for tourism and field trips does not carry a bag of 2 bags of coriander and diced radish when they come back, and the itinerary is not perfect. Buy it home and stay open for a certain period of time. The newly pickled coriander is green and yellow, very bright.

, drizzled with small grind sesame oil, it tastes fresh, salty and sweet, tough and crispy, spicy in the fragrance, endless and chewy. The rice can be appetizing, and it can refresh the spirit with wine, and it can keep the fragrance after eating. It is a real local specialty delicacy. Breakfast with porridge is especially good. The most common one is to serve morning tea, tear a few pieces of dried tea, mix it with a small plate of coriander, and pickle red peppers, or chew it alone, or chat with two or three friends to understand the layers of life, which is as good as a fairy.

The flavors of coriander in southern Anhui vary slightly, but they are spicy and tasty, and have a timeless flavor. Compared with the factory, the home-made process seems more detailed and dedicated. They choose a good sunny day, take a knife to the ground to make the whole bed strong and tender, with rich water juice, chop down the long-necked cabbage, dry it on the spot, wash it on the spot. Cut it into inch-long thin strips, spread it on the bamboo bed or directly placed on the bamboo mat spread on the grass and dry it on the sheets. Dry vegetables are very particular, and they cannot be too dry or dry.

It will be too old and it tastes thorny; if it is not dry enough, the moisture in the vegetable will be too large and it will not be crispy, lack taste, and will not be stored for a long time. Generally speaking, it is enough to dry three or four suns. Then rub and sweat the vegetables to be considered as kneading. Mash the garlic and stir-fry them, sprinkle cooked vegetable oil, five-spice powder, chili powder, stir-fry black sesame seeds and mix well, put them in the jar and press them tightly, then seal the mouth of the jar with dry lotus leaves, apply yellow paste to the outside, and store it in a cool and dry place.

Some are packed in small, glazed small jars. When they open the jar, the room smells full, which makes people's index fingers move. They sniff hard, and then they can quickly pick up several stems and put them into their mouths to feast. Every morning when there is porridge sip in the future seems delicious and moist... The mellowness of human feelings is like the fragrance of coriander over time.

In the countryside, it is better to say that coriander is delicious than to say that it is a kind of custom. For people in the countryside and small towns, the sunny days every year when washing vegetables are like a series of festivals with a strong rural atmosphere.

The sun is so good. The cleanest clouds and the transparent breeze in winter are caressing the mountains in the distance. Wherever you go, beside the river, by the pond, at the stream, with people washing vegetables, and ears full of jokes. Those who carry vegetables and stand in a large bathtub first step off the sewage on the vegetables are all young men. Women and children often squat or squat on the water made of their own door panels and rinse them in clear water. Clean straw is spread on the ground beside the water to dry vegetables, and some are also drying vegetables with bamboo beds. After being soaked, the vegetables with white and green leaves are absorbed, and they become solid, moist and fresh again. The goose and ducks leisurely chased the scattered vegetables on the water surface.

The young women took off their red and green outer jackets and put them on the tree branches and grass beside them. Their figures in thin shirts are more pretty and charming. Their white and tender calves are sometimes soaked in water, which makes many small fish gather in groups to intimate with their mouths, and their laughter sways are blowing, which can blow up the ripples on the water surface more than the warm breeze... The reason why coriander is delicious is unforgettable because coriander is firstly pickled and smoked by these strong rural customs and feelings.

The celery family has several different types of members of different body shapes and personalities: the celery is big, thick and honest, the celery is white, yellow buds and gorgeous and elegant, the celery is tiptoed, and the stalk is small root, and the whole body is green and scent is called Yaoqin. Water celery is a kind of wild vegetable, also called Heqin. It is not tall, and at best, it is a ruler long, with leaves umbrella shape, stems are thin, round, hollow and joints, and the roots are thin, white, tough, and long. It looks trembling when held in your hand, like a shy girl in a spring boudoir.

In the wild, the green water celery is a place to join in the fun. You will pull me and grow together without any scruples, growing in groups by ponds, creeks or low-lying places. They are the same green and verdant, stirring up with the wind and waves. Artificially cultivated petioles are more full and tender, and they fill the water surface in large areas, covering up the secrets under the water with all their hearts. Even on rainy and snowy days, they are waving green leaves together and greeting you in the water.

People in the water towns in Jiangnan love to eat water celery in winter and spring. In addition to its fragrant taste, it also means auspiciousness. The fine and round stems of water celery are empty, commonly known as "road and road". In order to make everything in the coming year and get a good taste, you usually have to make a plate at your heart on the night of New Year's Eve.

Because of this beautiful and intelligent watery, water celery is very popular on the daily table. The water celery and bacon are fried together, and the taste is pleasant, so there is no need to say. Before stir-fry, cut the water celery and marinate it with salt for more than ten minutes. Put the bacon in the pot and stir-fry it, pour in the water celery, add sugar to improve freshness, and add spicy. Fry it over high heat for a few times. Sprinkle the chicken essence into water, and serve it in plate when the fresh green has not subsided and the aroma is swelling. It is refreshing and spicy. When stir-frying water celery with dried tea, you can add fine red pepper shreds at the same time, which are several colors, and the color combination is very pleasing to the eye.

, reveals a kind of vitality, which makes people feel excited when they look at it. The fried celery with stinky dried seeds is both fragrant and smelly, which can be said to be the same. The fragrance of celery is unique and has a strong function of scattering fire. Even if you don’t pull up anything, you can only eat it in a very good mood. Blanch the celery in boiling water, squeeze it dry, cut it into small pieces, add salt, chicken essence, chili oil and vinegar, mix well and serve it on the table; after chewing it slowly, you will feel that the cool fragrance is like a kind of friendship between an old friend on the bottom of your tongue.

When choosing water celery, pinch the stem part. The tender ones are easy to break, and the tough ones are not easy to break. This is the old water celery that has passed the age of fragrant years.

Growing water celery is a very hard and laborious task. There is a saying that "water celery cannot be raised old or small", which means that you cannot make a living without considerable physical strength and perseverance. Water celery grows in water and is rooted in the mud. When harvesting, it is the cold winter of the north wind.

The sky in the mountainous area is clear all year round. Whether in the shallow waters near the big ditch or small hill pit or in shallow water near the stream, you can see the prosperous wild water celery. It exudes a strong breath of life in the sun, reflecting the ruins and walls, with a kind of down-and-out and rich beauty. The rhizomes underground of the wild water celery are plump and white and tender, and are easily torn off. You need to pull it out slowly, or pull out the mud and take out the rhizomes first to pull out the complete plant.

Every time, I can take some home more or less. In addition to the first half of the wild water celery, it is a bit cold and cold, with a slightly bitter and quiet fragrance. If you choose all the tender stems that are white and tame like brides, you can make them come out easily, crisp, tender and clear mouth, and chew gently, leaving the fragrance between your tongue, making people involuntarily think of the bright spring light and the fresh and pleasant nature.
Chapter completed!