This dark green soup with a strange aroma.

From the surface, everyone couldn't guess what it was, and the color of the things floating in the noodle soup was a little darker than the moss in the water.

The layer of white oil floating on the surface sets off the green grass even more darkly.

Scoop it with a spoon, the soup is milky white, there is nothing in it except the moss, I leaned my nose over, took a deep breath, and the smell of grass came to my face.

But everyone carefully distinguished, in addition to the smell of grass, there seemed to be a faint smell.

As for what it is, everyone feels familiar, but it seems that it is not clear to say.

Looking at the bowl of soup in front of him, a steady stream of fragrance came out of it, after eating so many dishes just now, everyone's stomach was very greasy, and they urgently needed such a bowl of green vegetable soup to relieve their greasyness.

Gently scooping up a spoonful of green soup with a spoon, the teahouse owner tasted it carefully.

As soon as the soup enters the mouth, the whole mouth is filled with a grassy smell. This is the smell of freshly built grass when you walk through the green grass every morning.

Some people say that it is a fishy smell and do not like it, while others think it is a very special fragrance. After smelling it, I feel refreshed.

Everyone tried to take a sip of the soup, but many people still didn't know what the dish was.

But the owner of the teahouse drank it.

This is what is very common in the South - "watercress".

"Watercress" is native to Europe, because the leaves look like peeled watercress, so it is also called watercress, and because it comes from the "West", it is called "watercress".

Moreover, this thing has the effect of moisturizing the lungs, eating more can help to suppress cough, dissolve phlegm, and can effectively alleviate the damage caused by cough to the throat. Some experts say that eating more watercress can interfere with the spread of cancer cells, effectively prevent and treat breast cancer, and is a vegetable suitable for women to prevent cancer.

In addition to the above-mentioned effects, "watercress" has an even greater effect, which is to reduce fire.

Because of the special weather and geographical location in the south, people who live here are prone to fire as long as they do not pay attention to a healthy diet, while "watercress" is very cold, and eating a little can defeat the fire.

Therefore, this dish is very popular in the south, but in the humid city of Rongzhou, there are very few people who have eaten it.

So in the face of such a soup dish, except for the owner of the teahouse, everyone didn't understand what it was. The boss is very strange, this thing should not be sold on the market, where did Song Kun get it.

He planned to ask Song Kun later, but now, he couldn't wait to taste this bowl of soup.

When the boss was young, he worked in Yangcheng.

At that time, he lived in a shack, with more than a dozen people living in one room, and the conditions were very poor.

Especially in the summer, when the climate is already hot, the temperature is even higher when there are more people. In order to reduce the fire for everyone, the foreman often cooks a pot of "watercress" soup and pork bone soup.

The pork bones are very oily, and the thick layer of bone oil on top of the soup makes people feel a little greasy.

The situation is much better with the addition of "watercress", after the leaves are boiled, the bone oil is completely absorbed, and the melted "watercress" can be drunk into the stomach in one gulp along the soup.

At first, the owner of the teahouse also thought that this thing was a strange taste, but after a long time, he gradually liked this mouthful, and he didn't drink a few words a day.

Every day after work, everyone gathers together to drink a bowl each, which is also refreshing.

It has been many years since I returned to Rongzhou, and the owner of the teahouse has never drunk this soup again.

He occasionally went to the vegetable market to buy some of this thing, but he ran to every corner of the vegetable market and didn't see any kind of food.

When I asked the vegetable sellers, they hadn't even heard of them.

So, after a long time, he gave up.

However, today, being able to drink such a bowl of "watercress" soup again is like awakening the memory of many years ago, and those sweet and sour days seem to be in front of my eyes again.

Watercress boiled in big bone broth, which he had been drinking before.

And now when he drank the soup again, he felt that in addition to the milky white color of the soup, there was also a special flavor in the soup.

This smell has a slight sweetness.

It's amazing to mix it with the flavor of greens.

Take another sip and your whole body will be warm. The people around also drank the soup one after another, and everyone was amazed by this strange soup.

After drinking a bowl of soup, there is no one in the bowl except for "watercress".

This is also very strange, what is boiling with green vegetables in this soup, the owner of the teahouse drank another bowl of soup, and after drinking it in one go, he looked at the bottom of the bowl with nothing, and then pursed his lips.

Looking up, the teahouse owner looked over to the table.

There were still a few pieces left in the "seven-second fish", and the boss picked up another slice and put it in his mouth to taste it, and found that the umami of the fish meat was somewhat similar to the taste of the soup.

The owner of the teahouse suddenly thought of something.

So, he asked Song Kun: "What did you use the bones of this black fish for?" ”

Hearing this, Song Kun, who was lowering his head to scoop the soup at the same time, was stunned for a moment, then he raised his head and smiled at the owner of the teahouse: "You were the first to taste it." ”

The ten-pound black fish was perfectly separated by Song Kun.

The fish slices are thinly sliced and mixed with rice porridge to make a seven-second fish fillet porridge, and the remaining fish heads and bones are fried with a little oil, and the fish bones and the protein in the fish meat are released.

Boil the fish bones and bones in the soup until the soup boils and the soup turns milky white.

Remove all the fish bone residues, drain and throw them away.

There was only such a pot of soup left in the full pot, and the white thing floating on it was actually a mixture of fish protein and vegetable oil.

When watercress is added, the soup suddenly becomes darker.

After the watercress was piping hot, it immediately melted into a piece from the very big lump at the beginning, and after all this was done, Song Kun turned the soup to the lowest heat and began to simmer little by little.

The watercress has been stewed for nearly two hours, and in addition to the rhizomes that can still be vaguely seen, the watercress-like leaves are completely invisible.

They were stewed to a point and melted into the soup, and they were completely invisible.

But the strange thing about this watercress soup is that although it has rotted into moss, the chlorophyll in the leaves has not been boiled out at all, and the soup is still milky white, just like the fish soup that has just been boiled.

Such a soup only needs a little salt to sprinkle down, and it is delicious enough.