A bunch of leeks are gradually sprouting, and the breasts and arms are both holding Cai Xia. Satisfied with the breeze blowing on the face, full of Haoyue yao lips and teeth.
The small flowers are clustered and pitiful, and the corners of the walls do not smell the immortals outside the hedge. There are few bees flying butterflies to dance, and Xiahui sends evening trees to cover the sky.
The leeks first bloomed white, and the hidden rhyme came in the rain. Don't provoke rushers, slowly open at will. Well
Drizzle cut spring leeks, tender yellow with green willows. A plate of fried scrambled eggs, the taste of spring is long.
The leek flowers are elegant from nature, and the leek leaves are delicate and the fairy is raced. The leek flavor is tender and fragrant, and the leek is spicy and thick like wine.
Bee butterfly swallow bird He once asked, scissors sword knife sickle several degrees cut. After the yellow autumn rain, Ye Laogen wore silver flowers with white hair.
Two days ago I went home for the weekend and found that the leeks in the yard had bloomed, so white, so beautiful.
Leeks can be said to be one of the most common vegetables in the countryside, almost every family will have a small piece of their own leek field, more than ten square meters, less than a few square meters, in front of the yard, everywhere. Leeks are also a vegetable that does not have high seasonal requirements, and generally once the Qingming Festival has passed, the tender leeks in the dryland will come up and can last all summer. When the leeks bloom in the autumn, the leeks begin to grow old, and the others are not delicious, and the farmers cut off the last stubble of leeks for pickling for winter enjoyment.
The reason why rural people are happy to grow leeks, in addition to its tenderness and deliciousness, its high yield is also an important reason. After a stubble of leeks is ripe, after cutting the roots with a knife or sickle, leaving a centimeter or so of root stubble, waiting for a week to ten days, the tender leeks will grow up again, in the countryside where vegetables are relatively poor, leeks can indeed be regarded as a natural gift.
After the autumn, the weather is getting cooler, the moisture has begun to decrease, and the leeks that have grown up are no longer tender, and they are also a little dry to eat, which indicates that the mission of the leeks for a year will soon end, and when they are about to complete their mission, the leeks have made their last contribution to people - leek flowers. Along with this last stubble of leeks grows up with leek moss, each leek will grow several leek mosses in the middle, and a "flower bud" is topped with a long, green and thin rod, and under this "bud" there are countless small buds, and the small buds are wrapped in a white film, like a drop of milk. A few days later, the leek moss grew to about thirty or forty centimeters, it was no longer long, the milk droplet-like "buds" were slowly broken by the small buds in the film, revealing countless small white buds, they danced and jumped, like the stars in the sky, but look carefully, and feel that there is some similarity with the umbrella cover on the dandelion seed, the difference is that the dandelion umbrella cover bracket is topped with a cluster of small fluff, and the leek moss umbrella cover bracket is topped with a cute little white flower. Six white petals bloom on each small white flower, and each petal stretches and blooms vigorously, trying to make its own cluster of flowers compete with the partners next to it, which is lively.
When all the leek flowers are in full bloom, farmers will start picking leek flowers, and rural people generally do not need leek seeds, so there is no need for leek flowers to wither and then breed seeds. At this time, the farmers will cut off the blooming leek flowers together with the leek moss, put it in the basket, and finally only the umbrella cover with the leek flower will be cut off, and the leek moss will be thrown away. In the eyes of adults, leek moss seems to have no use, but for children it is a great pleasure, children use the leek moss discarded by adults to weave a pagoda, higher than who made the pagoda, more solid, the pagoda layer by layer, there are edges and angles, very image. Since leek moss can be turned into treasure, isn't leek flowers even more precious?
It turns out that the leek flower is to be made into a sauce called "leek flower", generally making "leek flower" sauce is the task of each mother-in-law, they have to wash the leek flower, dry in the sun, in addition to preparing a large number of peppers, families with conditions will also fry a handful of sesame seeds. The next day, they would take the leek flowers, peppers and sesame seeds they had prepared the day before to the stone mill at the head of the village and grind them, and when they left, they did not forget to remind the children to bring two steamed buns that had just been steamed in the morning. To the side of the mill, they mixed the leek flowers, peppers, and sesame seeds, and then evenly laid on the mill plate, so that the children began to push and grind, circle after circle, with the start of the mill, the peppers, leek flowers were all milled out of the juice, plus the ginseng into the crushed sesame seeds, a unique fragrance immediately came to the nose. In the squeaking sound of the mill, the leek flowers and peppers, sesame seeds until they are crushed into a sauce, the "leek" sauce is ready, the aunts use spoons to dig the "leek" sauce into the pot, for those occupied on the mill plate and the mill, even the spoon can not be scraped off the sauce, the clever aunts will take out the steamed buns that have been prepared. The steamed bun is torn into several pieces, placed under the mill, and then pushed again, so that the "leek" sauce left on the mill and the mill plate is occupied on the bun, and the steamed bun is also pressed as thin as a biscuit by the mill, chewed in the mouth spicy, such a delicious taste will often attract hungry children and adults in the past, let people eat a slice and want to eat another slice, unfortunately just like good times are always very short, delicious is always rare, often not brought home, it has been eaten almost. The "leek" sauce will be stored in a jar after returning home for long-term preservation, so that it can be taken out and enjoyed at any time in the future.
This year's leek flowers bloomed as scheduled as in previous years, still so white and so beautiful, but now few people in the village have gone to make "leek" sauce from the mill, and the farmers have entrusted this task to the machine to complete. But for me, the same thing is no longer difficult to eat the taste of childhood, in fact, if you think about it, the real reduction is not only the taste of "leek" sauce, but also our memories of childhood.