Summer, the taste of white peppers

In the summer, the weather is like a hot sun, and the heat is accompanied by thunder and lightning.

Summer is the taste of various fruits, bright and fresh colors.

Summer is the sweetness of watermelon, the softness of loofah, the refreshingness of cucumber, and the infinite flavor on the table.

Chili peppers, just on the market season, soft and sticky but not spicy, creating a well-known classic Hunan dish small stir-fried meat. The weather is getting hotter, and the peppers are also entering the first big harvest, a basket, a bucket, and picked back. Boil a pot of water, wash the peppers and cut off the handle, boil the water, blanch for about two minutes, remove the water and sprinkle a little salt to dry. Industrious people turn it into a white pepper that does not lose its flavor and is resistant to collection.

Taste is not only the satisfaction of the taste buds, but also represents an inseparable love. In the bag of the wanderer was the white pepper dried by my mother. From ancient times to the present day, it is a mixture of time, memory and nostalgia. A person's taste buds hide the people he has loved on the road he has traveled, which is the deepest mark of the past. No matter how far we go, whether we remember or the taste in our memories, it is like a set of invisible genes, perhaps awakening at some point, allowing us to go back to the past and re-string together the things that we have forgotten.