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Red Net Moment, February 25 (Correspondent Huang Wenyuan, Wu Donglin, Zhang Ci, reporter Zhang Jiao) "After ten thousand years of cooking smoke, white rice artemisia annua society rice fragrant." In Fenghuang, Xiangxi Province, every time there is a society, every household has the custom of eating community meals in the Spring Festival. In the early morning of February 23, in Shenghua Village, Qiangongping Town, 66-year-old Miao's grandmother Wu Meiyi was in the field, picking fresh ingredients such as artemisia and wild onions with her family, preparing to make a pot of fragrant social rice, and tasting the excellent delicacies belonging to "spring" with relatives and friends in the neighborhood.
"Wild artemisia has a unique fragrance that can be found along the scent." In the field full of wild artemisia, Grandma Wu Meiyi is guiding the young Miao sisters to pick young artemisia, Wu Meiyi has decades of experience in making social meals, all the processes have long been familiar with the heart, only to see her dexterous hands quickly pluck the tip of artemisia, artemisia tip is the best part of the whole plant, the tender tip makes the community rice more fragrant. After a while, the bamboo basket was already full of fresh artemisia vegetables.
"A good pot of social rice is inseparable from wild onions, the ratio of artemisia and wild onions is equal, and a large part of the aroma of social rice comes from it." Wu Meiyi said with a smile, after picking artemisia vegetables, Wu Meiyi and her family began to dig wild onions in the field, wild onions are also the food of this season, wild onions grow in relatively fertile fields, A sisters can always find them with years of experience. After digging up the wild onions, the ingredients for the community meal were half prepared.
After returning home, Wu Meiyi and her family cleaned the wild artemisia and wild onions in an orderly manner, the taste of wild artemisia was bitter, and the cleaning process should first be chopped, kneaded, and then filtered out of the artemisia juice, leaving only the artemisia residue, and the artemisia residue also retained the fragrance of artemisia.
The process of cooking community rice is not only complicated, it takes a long time, Wu Meiyi washed the artemisia, put it into the oil pot to fry the artemisia dry, and then fried the prepared bacon and dried artemisia together, the oil of the bacon was fried out and then started, the pot was put into the water, the water was boiled and put in the proportion of glutinous rice and white rice, the rice soup in the pot was drained and put in the wild onions and fried artemisia and bacon, stirred evenly and then covered with the lid, the stove was left in the fire and cooked for an hour, the aroma of the community rice drifted with the eaves, and the sweet fragrance entered the nose. Refreshing.
Artemisia annua wild onion flavor is fragrant, bacon flavor is rich, rice oil is not greasy, after careful cooking, a table of delicious Miao family cuisine is made, the freshly baked community rice is delicious, both the sweet aroma of glutinous rice, and the smell of bacon, as well as the fragrance of social dishes, soft and delicious, suitable for all ages, with local specialties, Wu Meiyi and her family neighbors gather together, eat a steaming pot of community rice, celebrate the Miao family's mellow New Year's taste, in order to pray for a smooth New Year, abundant grains, and good luck.
The fireworks in the world can most soothe people's hearts. Every year before and after the Spring Festival, the simple and traditional Miao family will invite relatives and friends to spend the Spring Festival together, every household is tireless, making social meals is not only their own family to eat, or the Miao family gifts to relatives and friends, which condenses the efforts and energy of the cooks of the social meal, it does not matter the length of time, regardless of the complicated process, passing on the feelings about the hometown and the memory of the hometown, the traditional and ancient taste contained in the "social meal" will be passed on from generation to generation, warm and comforting the soul of one party.