Today is Tanabata, and opening the web page is full of love and wishes. After the contemplation of life, love has long lost the luxury of cherishing each other, and some are just a little frustrated by life. Besides, how many loves in this world can really be deeply loved and kept together for life? I think it's more of just a helpless coincidence with each other. In this age of restlessness, it cannot be said that there is no pure love, but really do not believe that there will be.
Speaking of Diamond Horn, the people in the countryside will be familiar with it. August is the season for picking and harvesting and tasting of the diamond horns. I love eating rhombus, not only because of its pink and fragrant taste, but also because of its unique memories.
There are many kinds of diamond horns, I know about three kinds, the common diamond horns are divided into red and green two, their flesh is very large, the shape of the bull horn. Usually there are four thorns, very few have two thorns, I remember that all the two thorns of the diamond horn cooked are particularly soft and not delicious, but this became Grandma's favorite, because she has no teeth. So every time I cooked the diamond horns, I would first select those soft and rotten diamond horns for Grandma.
It's also good to eat raw, and I prefer to eat cooked ones. The moment it was chewed in the mouth, the fragrant sticky taste filled the entire mouth earlier, and it was too late to chew a few more times, so it rushed to the belly that was also waiting to be fed.
The other is wild, with much smaller diamond horns, not only spiked and hard, but also very strangely shaped, with the same grimace on the front. But its flesh is much better than other diamond horns. Instead of me, I found that the longer and more ugly it is, the more prickly it is, the more delicious it is. Needless to say, although this wild diamond horn has many thorns, its flesh is particularly fragrant and chewy. But because it is too small, the mouth is often pricked by its thorns. In desperation, I came up with a good way. Simply take a knife and split it in half, so that it is put in the mouth, as long as the upper and lower teeth bite the flesh and slide into the mouth, I did not expect this method to really work.
Mention of the horn naturally think of the carob, this is also the ripe season of the carob, rural people will always go to the river pond to pick some back, which is a common wild dish for rural people. Usually people take it to stir-fry and eat it very refreshing and delicious. I remember that when I was a child, my mother often went to the pond to catch some carobs, and when she used them to flood them, she filled a large jar. So every time I ate, there was a plate of carob. I didn't like to eat it at that time, because it was always dark, and just looking at the color was enough. Now I know why my mother likes to eat carob, maybe not just to like, but more to save money.
Now I occasionally buy some to fry and eat, and I can also taste the taste that has been lost, but I always feel that something is missing? It turned out that there was no taste of hand picking, and there was no strong taste of love cooked by my mother.
