The flowers of the pear tree are called pear blossoms, the flowers of the peach tree are called peach blossoms, and the flowers of begonias are called begonia flowers.
It's really a name with a personality.
It is indeed a good thing to have a name with personality, even if there is no gaudy appearance and no fragrant fragrance, it can still be favored by all living beings, and it is deeply loved, and it is necessary to swallow elm money into the stomach in a different way.
Let's ask, peach blossoms, apricot blossoms, even peonies, peonies, which has aroused people's strong possessiveness?
I thought, no.
This is not surprising, because the people take food as the sky, and in the years when there is no success, the elm money that is least like spending is the treasure that can live.
I have not experienced the "melon and vegetable generation" that has made a generation unforgettable, but I have heard that as soon as the green things in the field emerge after the beginning of spring, people will rush up, and even the wild vegetables that sheep and rabbits do not eat now are eaten.
The elm tree is so tall, how can the elm money on the tip be lifted? When I was a teenager, I carried a bamboo basket to the elm tree in my yard, and the bowl was so thick that it didn't reach the roof. It's no surprise that I climbed an elm tree, because my stomach hasn't deflated, regardless of the food. I asked the 76-year-old lady to explain her doubts, and I asked her: You said that when you were young, you went up to the elm tree to get elm money when the wind was blowing, and where did you get so much energy at that time? The old lady didn't even think about it and said: What is strange about this, as soon as the eyes saw the elm money on the tree, water gushed out from under the tongue, and the stomach gurgled and the arm involuntarily became energetic.
The old lady's explanation is not wonderful, but if you think about it carefully, there is a philosophy in the simplicity, the ancients can quench their thirst with plums, they can satisfy their hunger with cakes, and the delicious elm money is in front of them.
I don't know how much attention is paid to how to eat elm money, but when I was a child, my friends and I mostly ate as we pleased. Pick an elm tree with a thick trunk straight, hug the trunk with all fours, climb to the tree a few times, choose a strong branch, squat on it, send a handful to the mouth, squeak and chew, immediately there is a fresh, slightly sweet taste spread throughout the body, a bite is not finished, the hand involuntarily stretches out to the new branch. In this way, he masturbated one by one, chewing one bite at a time, until he had eaten his throat and eyes full, and then slipped out of the elm tree. There is a time when the elm money is cooked, once, I not only filled my stomach with elm money on the tree, but also took a small basket to bring it down, my mother washed the elm money, chopped it, mixed it with the stick noodles, and then heated the cauldron, and then poured the elm money mixed with the stick noodles into the pot, spread it with a shovel, and then burned it with a simmer, burned for a while, and then turned over the elm money with a shovel, turned it over, the sweet and fragrant taste floated out, and then burned for a while, the fragrance was stronger, the color was yellow and green, very eye-catching.
This dish is called boiled bread.
Baking cakes is a technical job, it can't be cooked if it is thickened, it is easy to fall apart when it is thinned, it is easy to paste when the fire is big, and it is sandwiched when the fire is small. Let's put it this way, the baked cake has to have eyesight, it is not cooked with a firewood, and it is overheated with an extra firewood, only when it is just right, it tastes fragrant, crispy and crispy, and people never get tired of eating.
The only one who can make the Yuqian cake just right is the mother. The elm money is green every year, and the baked cakes are extraordinarily fragrant.
▼
Source: Warm News WeChat public account (Author: Cui Zhiying, picture from the Internet) Editor: Wu Zhuoqun Proofreader: Li You
Review: Wang Boyang