/ Tomorrow's Little Full /
"In mid-April,
Little Full,
Things are so small that they are full. "
I like Xiao Man because of that little print. A small full will be profitable, and a large full will lose. The loveliness of it is that it does not explain things thoroughly.
In Xiao Man's poems, Ouyang Xiu's "Wheat Ears Are Initially Qi Zi Jiao, Mulberry Leaves Are Fat Eating Full" is the most moving. At this time, everything shows an angry, but calm and unhurried look.
"Big fall big full, small fall small full", Jiangnan people call rain "falling rain". Although the rain has not yet fallen, the rice fields are almost full. The "fullness" of Xiaoman is the full grain of wheat in the north and the abundant rain in the south.
Five generations later, Liang Youbu bag monk composed "Song of Planting Seedlings": "Hands plant green seedlings all over the field, and when you look down, you will see the sky in the water." The pure side of the heart is the Way, and the retreat is originally forward. "The liveliness of this season is also here. The weather is refreshing and peaceful, so wear a single piece of clothing, and you can wear a relaxed and pleasant outfit.
The same is true of the overwhelming freshness. In the "Qing Jia Lu", it is recorded: "Vegetables, fruits and fresh fish should be waited for to be stacked, and the people of the city should bear the burden of selling, and the four hours are not endless in the city, and the early summer is particularly prosperous, called "when selling new... Rate five days and more than one product, such as king melon, eggplant, multi-color beans, seafood, loquat, bayberry stacked. ”
As soon as the loquats in the yard were ripe, small finches jumped to the branches to eat. When the plums are ripe, you can pick them up to make wine. There are also bayberry, red and purple, which can be picked and thrown into the wine jar.
In the early summer of Jiangnan people, there are different fruits and vegetables every day, and the days are rich and full of expectations.
01
Picked omes for good sake
Plum wine is delicious, it is best to brew it yourself.
On this day, the plums are old and tender, sweet and sour, and the most suitable for wine. Climbing trees and picking plums is a pleasure that has been forgotten by urban people. The small bamboo basket was pulled up and walked under the plum tree, and after a while, there was the fruit of the small half basket.
Green plum has a sour and crisp taste, which is used to serve wine, and is the favorite way of eating it by the ancients. The Southern Dynasty poet Bao Zhao's "Elegy" wrote: "Remember the past good drinking, vegetarian plate into the green plum." "In the Ming Dynasty, there were even more good stories of Cao Cao and Liu Bei, and Qingmei boiling wine.
The ancients loved to use green plums to drink wine, which is very reasonable. In ancient times, grain wine was filtered by boiling rotten rice and fermenting the mother of wine, and there was a process called "boiling wine". When the harvest grain is "boiled", it is when the plum grows up, which conforms to the laws of nature. No wonder the ancients loved to say: "Pick green plums to taste boiled wine, and fry white snow to try new tea." ”
There are many ways to do plum, and plum wine is one of them, which is the early summer flavor of Guangdong, Zhejiang and Jiangsu people.
Fresh plums are picked, washed with spring water, sprinkled with a lot of salt, and then rubbed hard to remove the hair on the surface of the plums, but also to remove a part of the astringency, so that the plum wine brewed, the entrance is smoother.
The green plums are lined with snow white salt grains, and the hue is clear and compelling, which inexplicably reminds people of "white porcelain plum soup in midsummer, crushed ice when the wall is heard", that kind of thrilling beauty.
Throw the plums into the bottle, preferably with old-fashioned wood-fired clay pots, glass wine jars. Depending on the taste, it can be steeped in rice wine or rice wine, and Japanese sake is also a very popular choice.
The next thing is up to time.
Of course, there are more plum methods than that, but also plum tea, plum rice, plum meat... Just thinking about these ever-changing collocation methods makes you articulate.
02
Fragrant lychees
Lychee is bright red and is a stunning beauty in early summer.
We eat lychees early, and there are records about lychees in the Qin and Han dynasties. But it wasn't until after Tang Xuanzong that it began to gain a large number of fans. In order to please the woman he loved, he did not hesitate to rely on the power of the administrative system to transfer transportation. It even promoted the cultivation and preservation technology of lychee, and a whole high-quality supply chain went straight to Chang'an, and gradually spread to the entire Central Plains.
"A red dust concubine laughed, no one knew that it was a lychee coming." Behind the lychee, there is a half-wallEd Tang legend. By the Song Dynasty, lychees were common commodities in the market, and even countries such as Western Xia, Japan, and Dashi could eat lychees from southern China.
Bai Juyi once described lychee as follows: "The tree is shaped like a drapery. Leaves such as gui, holly; Hua ru orange, spring rong; shi ru dan, summer ripe. The flowers are like grapes, the core is like loquat, the shell is like red silk, the membrane is like purple silk, the flesh is white like ice and snow, and the slurry is as sweet as liquor. ”
Lychees are fragrant.
Peel off the red coat, revealing the ice muscle jade bone, Revlon is thick, and the texture is delicate and the flesh is even. The "hot spring water slippery washing gel" in "Long Hate Song" can also be used to describe the abundance of lychees. Even if the lychee is delicious, it is easy to get on fire when eaten too much, and it is not greedy and annoying.
03
Memories of early summer in mung bean soup
Mung bean soup is refreshing and cool, and is a very authentic Chinese drink.
In the Tang Dynasty, mung bean soup was very popular. In the Southern Song Dynasty, the streets and alleys of the market were full of cold drink stalls, serving mung bean soup, herbal tea, licorice soup and so on. At that time, it was common for rich people to use ice cellars to store ice cubes in the summer. The stall owners will add ice cubes to the mung bean soup to maintain the best taste of the mung bean soup. Today, it is still a common memory in ordinary people's homes.
Slowly boil a pot of mung bean soup in the afternoon. Once cooked and cooled, put in the refrigerator and chilled. The collocation of mung bean soup is also very exquisite, and it is necessary to pick a white porcelain bowl, or a transparent glass bowl, lined with bean-blue soup, crystal moving. A bowl of soup drizzled with a little honey, or added some Suzhou sugar osmanthus flowers is even better.
On a summer evening, I came back from a stinky sweat outside. Wash up, change into a wide nightgown, drink a bowl of mung bean soup, and the heat will come off immediately.
On the balcony, a bamboo bed is crossed, lying up, and even the dream is cool green. I wish I could stay in such a streamer, and I, like the world, will always be young.