Aromatic

That is still the memory of childhood. Every year of 8, 9 yue fen, busy after, mother began hath commanded me to mountain abstract yellow yuan wood, and. I remember that the dialect in my family was called primordial leaf. I picked up the bamboo basket, took the scyck, and invited my friends in twos and threes. I had to find primordial leaf after a hard search. Most of Huang yuanchai was hidden at the foot of the mountain or at the edge of the untraversed cliff. Cut to half, always be lazy, a few people sit together chatting and playing. At night, I found that the bamboo basket was still more than half empty. At this time, we always need to cut down yellow chrysanthemum seed trees to make up. If these raw materials were far from enough, my mother would prepare tea tree shells and some branches that I could not name by herself. Mother tied the chopped yellow yuan firewood into bundles, put them on the haystack and let them dry together. The year lunar December came quietly, and my mother began to keep busy. Mother always chooses to burn the mixed yellow yuanchai, camellia tree shell and yellow chrysanthemum tree into ashes on a sunny dusk. When the dry yellow yuanchai met the strong fire, he began to sizzle. The blazing fire reflected the Sky Full of sunset clouds, reflecting each other into gray. At this time, smoke was everywhere in every household, and several barking came from time to time. The whole village became hazy and mysterious. After a burst of fire burned, Huang yuanchai became a handful of ashes. Early in the morning of the next day, mother asked us to collect the yellow yuan firewood ash in snakeskin bags. Mother always busy. She digged the old Du Jing again. After washing, she put the yellow chrysanthemum and orange peel into the pot to boil water. Then, boil good pouring water over cooked yellow yuan wood ashes on, to filter out water stay up to remain 7. Then put locust flower and peanut oil into ripe water. After boiling, the water in the pot has completely absorbed the natural yellow pigment and aroma in the raw materials. The fragrance of yellow locust flower and yellow chrysanthemum seed is mixed with the natural flavor of Du Jing, and the fragrance overflows. The next step is to wash the rice. Every household always takes out the fragrant rice and cleans it. I vaguely remember that it was the match between glutinous rice and polished round-grained rice. It is about the first half of glutinous rice and the second half of Japonica rice. Mother always climbed up in the early morning and poured the yellow yuan water boiled the day before into the rice which had been washed and dried slightly. After a day and night of soaking, my mother climbed up again in the early morning, and she always woke up our sleeping brothers and sisters. We helped to put the colored yellow yuan rice into the tall rice steamer. It was extremely cold in the early morning of winter, and we all curled up in the kitchen. The blazing fire in the stove slowly drove away the cold for us. When waiting for the rice to be steamed, our brother and sister always competed to occupy the warmest place in front of the stove to keep warm. You can smell the delicious yellow yuan rice after adding firewood and steaming it with high fire for an hour. We are already full of gluttonous food. Mother asked her father to help carry the rice steamer from the stove. Opening the lid of the rice container, a burst of fragrant yellow yuan Rice came to my nose. Mother first poured the hot yellow yuan rice into the big dustpan which had already been prepared, and then poured the yellow yuan water on the yellow yuan rice. We brothers and sisters let every rice be stained with yellow pigment of yellow yuan water. After some yellowing, until the yellow yuan rice on the big dustpan completely cooled down, I have to put them into the rice steamer again and steam them for the second time. After the second hot steaming, the yellow yuan rice becomes more yellow, transparent and moist. Mother and father put the steamed yellow yuan rice in a wooden bucket, covering it with clean cloth to prevent the rice from cooling down. I heard from the adults in the village that the former yellow yuan rice fruit was pounded in the stone mortar, smashed and smashed into balls with hard Miscellaneous wooden sticks, then rubbed evenly with hands, and cut into pieces to make rice fruit of various shapes. Nowadays, the conditions in the village are getting better and better, with specialized machines. When the hot fragrant, soft and tender rice fruit came out of the machine, we, who were still children at that time, always grabbed it quickly, dipped in the oil and water of chili sauce that had been prepared for a long time, and greedily put it in our mouth to have a. Adults always use their skillful hands to cut yellow yuan rice fruit into squares of uniform size one by one. Then, put them in a ventilated place to dry, and the yellow Gannan yellow yuan rice fruit will be formed one by one. Yellow yuan rice fruit is not only refreshing, but also should be stored for a long time. However, because the process of doing it well is really complicated, in order to keep it for a longer time, we use modern technology to vacuum package the dried yellow yuan rice fruit, then cook and disinfect the packaged rice fruit in a pot with 80 degrees of water, which can ensure that it will not break down for 3 months at normal temperature. 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