2.Old taste on the tongue.
The Tsubaki leaves, which exude a faint aroma, are the smell of spring, and the scrambled eggs of Tsubaki leaves are the taste of spring. I suddenly remembered the first time I saw Tsubaki leaves, they always sprouted before and after the valley rain, small and dignified. Tsubaki leaves grow only at the tip of a long, slender trunk and are smooth and delicate in various sizes. At that time, I was just curious about what kind of tree this was, different from others, but I didn't expect that this small purple leaf was actually put on the dinner table by my grandmother, and I also understood one of its traditional methods: scrambled eggs.
In April of the following year, when I was much older, my grandmother finally allowed me to pick the leaves with her. I'm delighted and ready to go. When I arrived at a small garden, which was full of Tsubaki trees, and someone had already started to pick them, I couldn't hold it back, so I picked up the basket and took the knife to act, ignoring my grandmother's reminder to pay attention to safety. Look at a tree, with a knife gently and slowly cut off the Tsubaki leaves, at this time, the Tsubaki leaves, covered with dew, shiny, wrapped in fragrance, very lovely.
After picking, there are a lot of Tsubaki leaves in the basket, but looking at the lonely trunk, I can't help but feel a little guilty, next spring, I wish you flowers are still blooming. My grandmother and I picked out the most tender and best Tsubaki leaves, removed the petioles, and the remaining Tsubaki leaves were like a young child. Then beat the eggs, put the oil in the pan and put the eggs. When the eggs are scrambled, the aroma is already there. When ripe, put aside, and then put the Tsubaki leaves, although after stir-frying, but the Tsubaki leaves do not lose their color, still so bright, so bright. At the end, the eggs on the side and the seasoning are fused, and the unique and deep flavor spreads quickly, and it is simply mouth-watering.
Serve on a plate.
Now, as time goes on, I haven't eaten Tsubaki leaf scrambled eggs for a long time. In the long flow of time, we are running, and along the way, we have lost so many things that it is time to go back and pick them up. Just like the old taste of the tip of the tongue, pick it up today, and tomorrow will be eternal.
The time that has passed is clear, people are changing, water is changing, what remains unchanged is the old taste on the tip of the tongue in the dusty heart.
3.Old taste on the tongue.
On an early winter night, look up at the cloudless night sky and savor the bowl of sauce.
This bowl of sauce red is like an inconspicuous corner in my heart, waiting for me to discover and reminisce.
Grandma and grandmother often cook good dishes, although they are not delicacies from the mountains and seas, but they are also extremely delicious. But in the early morning when everything wakes up, in the cold and quiet night, it is often accompanied by grandpa and grandfather's appetizers--- a bowl of crystal and transparent fish jelly.
Every time, when the braised fish finishes its delicious life, the fish jelly comes to life. And in the heart of Yu Jelly, there is a regular customer, and that is peanuts. This kind of combination has been with me since I was in elementary school, accompanied me from ignorance to flowery years, and accompanied my memory.
This bowl of red sauce is often accompanied by rice porridge and wine. The ingredient is the fish broth in the braised fish, and the method of making it is to put the fish broth in the refrigerator and refrigerate it. Simple, yet delicious.
I still remember when I was a child, I always liked to pick up a large piece of fish jelly and put it in a porridge bowl, the fish jelly slowly melted, and a few touches of sauce red appeared in a piece of snow white. At this point, I grab my chopsticks and stir them in a bowl. After a while, the originally white and pure rice porridge turned into a sauce red full of age. Take a sip and the aftertaste will be endless.
When I was a kid, I was funny and mischievous, and I also liked to cut fish jelly into small pieces. The tiny peanuts are wrapped in crystal clear fish jelly, like a jewel wrapped in amber, dazzling in the light. And at this moment, the turtle jelly in his hand doesn't seem to be as delicious and transparent as fish jelly.
My father loved to eat peanuts in fish jelly, and I ate fish jelly one bite after another. The melt-in-your-mouth texture is always nostalgic, and when it melts into soup again, it slides down the throat and into the heart. Cool, refreshing.
The cold wind blew back to my memory, and there seemed to be that salty taste in my mouth. Suddenly, the tip of the nose swirls with a pure fragrance that has not been seen for a long time. Looking back, that bowl of sauce red has long been waiting for me to taste on the table.
On the night of early winter, taste this bowl of sauce red, reminisce about that good time, and miss the rich past of the old people.
Winter shopping and eating tips