Wen Yiming simply introduced what he saw and heard on the road, of course, he hid a lot of key points, Rao is so old man also listened with relish, and said with satisfaction: "Read thousands of books, travel thousands of miles, young people should increase their knowledge and knowledge, and go around more when they have time, the world is so big, isn't it?"

The three of them laughed, the old man was very talkative, open-minded, and had a good conversation. After a while, Ling Tiancheng came over and asked everyone to chat while eating.

"Everyone sit, today is blessed, let's Yuxin cook by himself, how about everyone try the craftsmanship?"

Wen Yiming looked at Ling Yuxin curiously, the eldest lady actually cooked? Ling Yuxin glanced at her, and said dissatisfiedly: "Hmph, what do you see? Miss Ben knows a lot!"

Ling Junsheng watched the two little guys flirting and scolding, and laughed: "Happy today, go and take out my treasured wine, let's all drink some." ”

"Okay!" Ling Tiancheng quickly stood up when he heard this, trotted upstairs, took down the bottle of Moutai, and said excitedly: "Haha, thirty years of treasure Moutai, we have a good mouth!"

Ling Yuxin helped everyone fill up the wine, first raised the glass, smiled like a flower and said: "Today is a good day, grandpa is back, the distinguished guests are coming, I will toast everyone first!"

Everyone raised their glasses and drank together, Ling Junsheng looked at the colorful delicacies on the table, and asked with a smile, "Girl, are those dishes your craft?"

"The first course, stir-fried reeds!"

Ling Yuxin pointed to the small turquoise reeds and said confidently: "The great gourmand Su Dongpo has said that the reed buds are short all over the ground, and it is the time when the puffer fish wants to eat. Comparing artemisia to puffer fish shows its deliciousness. ”

"The crisp and tender reeds in the entrance are pungent and astringent, and they are endless, but it is the sultry smell of artemisia that always reminds people of the green bushes on the river beach. ”

"Wild plants that grow naturally and are scattered on river beaches and reed sandbanks. The March in the south of the Yangtze River, when the grass grows and the warbler flies, is the 28th year of the pure and juicy reed, the reed in February, the artemisia in March, and the firewood in April and May. Ten days and a half months of sluggishness, that is, the twilight beauty is unbearable. ”

Zhao Dacheng picked up a piece, gently put it in his mouth, and recalled: "I grew up by the river since I was a child, and outsiders may not be used to smelling the rushing artemisia aspira, and they can't eat it. But for the people along the river, this authentic and rich artemisia breath is the smell of the pastoral homeland with fragrant veins, and it is the nostalgia full of the taste of the rain in the south of the Yangtze River!"

According to what Wang Zengqi said, it is like sitting by the river and smelling the smell of the newly rising spring water, just like the beautiful and moving Qingwen in the dream of the Red Mansion who loves to eat artemisia, and I guess that there may be a mulberry garden by the Yangtze River that she misses. ”

Wen Yiming also picked up the reeds, put them in his mouth and said: "The reeds sold now are wild and greenhouse, freshly picked in the wild, the stems are red and purple, thin and a little old-fashioned, and the chewing is crunchy, but the aroma is clear and pleasant." ”

"It comes from the greenhouse, it is tender and green, and it looks like it is overnourished, and the taste is much lighter in the mouth. One year, I went to play in my roommate's hometown in the countryside and saw that there were reeds in many fields. ”

"They cut up the roots of the reeds that grew to four or five inches long, stacked them in one piece, and some put them in the sand, covered them with straw, watered them every once in a while, and covered them with film to soften them. After two or three days, the meat becomes tender and crispy, and it looks full of juice and has a more mellow taste. ”

Ling Junsheng tasted it, put down the chopsticks, and said with a smile: "The girl's skills have improved, I have a few suggestions for you to listen to, next time you pinch the reed artemisia into inch segments, soak it in water to remove the astringency, and then marinate it slightly with salt, so that it will not only taste but also keep it crisp and tender when stir-frying." ”

"The stir-fry fully reflects the original taste of Artemisia reed, and when eaten in the mouth, it is crispy and fragrant, slightly spicy and appetizing, and the so-called mouth is full of fragrance. It is worth mentioning that the reed is fried stinky dried seeds, I once ate it when I was young, with the fragrance of oil and fire, the fragrance of artemisia and the smell of stinky dried seeds are integrated, and the reeds are carried by stinky dried seeds, and it is a fresh and long fragrance in the mouth!"

The old man's face was full of taste: "That's really the fragrance of the "new spring water" that can be touched!"

Everyone laughed, Wen Yiming liked this atmosphere very much, relaxed and natural, and there was an old man in the family. Especially Ling Junsheng, who has traveled from south to north, is knowledgeable, and can say such a charm in any dish, which is worthy of everyone!

Ling Yuxin wrote it down attentively, nodded and said, "I'll try it next time, and everyone is welcome to comment when the time comes." This is the second course, scrambled eggs with ground vegetables. ”

"Oh, that's interesting!"

Wen Yiming looked at the so-called ground vegetables, similar to fungus, only the size of a fingernail, but it looked a little exaggerated, wavy and flaky, light yellow in the middle, olive in the middle, dark black and almost dark green in the periphery.

The difference is that the fungus grows symmetrically and attaches to the rotten wood, with large skin and thick flesh, while the ground moss has no roots and can only grow in a specific environment.

"This is a real seasonal vegetable!" Ling Tiancheng commented on the beauty of Moutai: "Moss skin is a real grassroots vegetable. In late spring and early summer, as long as there is a rain, on the grass on the embankment slope, which is a little old and messy but never lacks vitality, there will be a handful of such black things that do not slip away. ”

"And it only appears after the rain just after the rain, and you have to pick it up quickly, because if the sun is a little bone, the moss skin will immediately dry up, curl up to a gray-black, and you can't eat it. It seems to be a hurried passer-by in the rainy season, as if it has come from all directions, but it has completed all the roads in this world at once. ”

"Not bad, not bad!" Zhao Dacheng said with a smile: "In our hometown, as long as the ground moss grows, the soil is not too thin, the grass is thick green and juicy, and wild garlic and cow mushrooms can often be seen." ”

"I remember picking it up when I was a child, and after the rain, the sun broke through the clouds and slanted down, and there were still scattered raindrops falling, and I wore a straw hat to go out into the field to pick it up. Like elves after the rain, black and bright scattered in the grass on the embankment, there are grasshoppers and thumb-sized gray and black toads constantly jumping, and a large array of starlings fly far away after the rain. ”

"We children all believed at that time that the moss skin that had been blasted and thundered could not be eaten, and that if we ate it, we would get sick with stomach pain!"

Wen Yiming looked at Ling Yuxin's slender jade hand and said with concern, "You picked it up with your own hands?"

Ling Yuxin's heart was slightly sweet, and she was secretly glad that the other party cared about her, and explained: "Auntie helped me get it together, this thing is wet and sticked to the grass after the rain, scattered and fine, it is troublesome to pick up, and there will be dead grass leaves, moss, mud and sand on it." ”

"I usually go home and sprinkle it with water to make it soft and puffy so that it doesn't break, and then I pick it up little by little. You have to choose with your hands, blow with your mouth, and play with your fingers. It's not easy to pick up a basket to go home, but it's even harder to choose and wash it, so you have to cherish it, you know?"

Everyone looked at Miss Ling's rare arrogant expression, laughed heartily, Ling Junsheng took a bite and said with satisfaction: "Yes, next time I remember that after the moss skin is fried, put some lard, that oil is moist and fragrant, and it is slippery and refreshing...... It's so slippery that you can't easily wrap your tongue!"

Zhao Dacheng answered: "I once ate braised tofu in chicken soup with moss skin in a distinctive local restaurant. That time, four or five of us each ordered one or two of our favorite dishes, gossiping, listening to the pastoral tune, looking at those familiar wild vegetables, wafting a faint bitter taste, with a hint of earthy aroma, and the mood couldn't help but seem extraordinarily relaxed and comfortable. ”

"I still remember the bowl of braised tofu in chicken soup with moss skin, which can really be described as soft and soft, black and white, with bright red sea rice, which is very pleasant to look at, and it is even more unique in the mouth. ”

"So every time I eat the mossy skin, I feel good, I can think of the sky after the rain, and the smell of grass and earth mixed with fragrance, and my mood is moist and thoughtful...... Perhaps, it is a kind of recollection and mourning of childhood life. ”