The memory of the wild home

The memory of the wild home

By admin 0 Comment 2019-03-19

Hubei is located in the southwest mountains of his hometown, no spring canola flower opening scene over and over, there is another round of scenery.    Jingzhe before and after, at the home field of the ridge slope, dandelion, wild onion, wild Houttuynia has quietly out of the ground.These grow wild carefully, only dare to expose half of the body, because they go through a winter of hibernation, not yet fully adapted to the spring sun warmth, besides some weather turns warm again.    Toon around their houses and tea bud tip is especially true, though the branches of the buds have been wrapped in a sudden “Peach Blossom Snow” let them off guard, they need to brew a few days, and chose a hair extension.    Sunny day, I get on a small hoe, came to the edge of the ridge, he dug a Yuxingcao home and wild onions.These two very simple to eat wild vegetables, taking advantage of my mother’s cooking gap, put onions and wild Houttuynia mixed salad Well, this cold dishes Bailv Qing red and white, looking fabulous.    After the room to eat, I eat a few Tuo streaky bacon, pick out a nice plump white Yuxingcao into the mouth, a surge of crisp and delicious flavor and slightly Smell filled the entire mouth, along with streaky bacon botheration the vanished; or even eat a few mouthfuls of wild onions, wild onions, although a little spicy mouth, but behind that appetite to eat, inadvertently have gone up in the round Duer.    After Guyu, several rain drenched the entire mountain, the mountain wild Hong bacteria begins to grow.”Empty mountain rain” in the morning, I became a little boy picking mushrooms, carrying a small bamboo basket wild Hong bacteria go up the mountain to find the.    I go to climb halfway up the mountain, to cut off the flower patch of oak and chestnut woods, look carefully one by one these gradually rotting tree stumps.Where the nest is covered with fallen leaves and thorns flowers oak tree stumps caught my attention, I gently poke with a stick those leaves, tree stumps where the soil near the roots, a few clusters of different sizes bacteria child suddenly comes into view.I was ecstatic, children will fall on the tree stumps, large and small bacteria child all to breaking down, which has a large Hong bacteria, fungus cap has been split on the pattern, the large bacteria child in front of his nose and sniffed, a shares rich mushroom flavor refreshing.Another few tree stumps did not let me down, even a harvest basket full of incense bacteria.I excitedly ran back to the family to show their achievements, unaware of his face and hands have been thorns draw a few blows.    Taken back to Hong bacteria, simple after cleaning, put the oil directly stir-fry for a moment, plus a small amount of water to Hong bacteria stew about, until dry soup can be a clean wok, an authentic homemade wild Hong bacteria will do the.    Recall childhood eaten this road homemade wild Hong bacteria, which is shed fragrant taste bacteria can not compare.Wild Hong bacteria are absorbed moisture bacteria child after winter mountain air of spring rain and, of course, taste particularly delicious.Former home usually also some dry sun Hong bacteria in reserve, as a guest of honor a delicacy.    After the beginning of summer, the weather is warmer day than the day.Mountain pepper flowers have faded too late to eat, there are tigers moss that fill the fields (Osmunda) and bracken are soaring up, every day old until when the stems Ye Changcheng can not eat vegetables.    Summer indeed to declare gold edible wild ended.    Tujia village Kimi years old Equinox