Spring Chronicle - Dried sour and spicy radish

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After flying for three days, the sun gathered its wings and rested on the other side of the mountain. Last night, the wind blew all night, and the rain knocked on the window canopy all night.

The morning is cold, especially in the early spring when the spring is cold, and a thin down is added to warm it. The radish strips that were hung under the eaves a few days ago, after the wind and the sun, no longer water spirit, lighter weight, smaller volume, held in the hand, flexible and elastic, crumpled and serene, just make dried radish.

On a rainy day, closing the door, the house is surprisingly quiet, and I like to do what I want to do in this quiet. Soak the radish strips in a basin in warm water for two hours, then knead them several times, dry them and cut into small pieces. Add salt, chili noodles, white sesame seeds, balsamic vinegar, boil the oil, let the oil heat up, drizzle on the dried radish, and finally put in a little white sugar to freshen, mix well, put it overnight, wait for the oil and salt sauce vinegar to taste, you can eat. When eaten in the mouth, it is sour, spicy, refreshing, crisp and chewy. Eating steamed buns, rice, noodles, especially drinking porridge in the morning, and using it as an accessory, can be degreased and can be accumulated.

When you are finished, clean up and stop, it is nearly noon, the rain is still falling, go upstairs to heal the difficulties, a few stupid sparrows flying on the magnolia branches, chattering noisily, suddenly dripping rain and flowers, thrush but hidden in the invisible place to sing.

"We had so longed for the waves of fate that we found out in the end

——The most beautiful scenery of life,

It is actually calm and calm in the heart. ”

Fireworks, always.