[Grandma's Long Summer Porridge] Grandma's porridge composition

"The willow blossoms are bright and the spring is red, and the grass grows weeds on the banks of the cloud." With catkins flying, money is in full bloom, and the long summer comes quietly. As soon as this solar term arrives, the whole family will get together and compete for the "long summer porridge" that grandma has been cooking for many years. Although grandma who lives in the country is old, she is meticulous and quick in making "long summer porridge". Probably because it has been cooked for many years. Porridge is very authentic and has strong regional characteristics. It's always mouth-watering and memorable. Grandma's "long summer porridge" is actually a kind of "combination porridge". The main ingredient is glutinous rice with the effects of warming stomach, invigorating middle energizer and relieving diarrhea, and the auxiliary materials are adzuki bean, pea, mung bean, mushroom, chicory, plantain and elm. A week before the long summer, grandma began to prepare-first soak all kinds of dried beancurd in water to make the hard dried beancurd "fat" into green fruit, and "activate" the inherent nutrition and color of dried beancurd during the porridge cooking process. Chop mushrooms to taste. Sonchus sonchifolius and plantain are the most common and typical wild vegetables in northern long summer, while elm is the most appetizing "tree fruit" in northern long summer. Adding them to porridge, on the one hand, can draw the vitality and aura of the earth from it when drinking porridge, which makes people alert to health, on the other hand, it can fully absorb the nutrients accumulated in wild vegetables and Ulmus pumila for a winter. Grandma likes to burn straw when cooking porridge, which is "slow fire" and "hot head" is not "hard", so cooking porridge is perfect. After glutinous rice and dried bean curd are put into the pot, they are submerged with clear water. Grandma moved a Mazar, sat down at the mouth of the stove and began to cook porridge. With the rise of steam in the pot, the fragrance of "long summer porridge" drifted away, which led the family to keep asking grandma, "When can this porridge last?" Hungry expression. While cooking porridge, grandma will also prepare another delicious food for her family: tea eggs. Grandma chooses the biggest and freshest red-skinned eggs, cooks them with tea, aniseed, dried tangerine peel, salt and other seasonings, and then gives them to her family. There is a saying in the folk proverb: "It takes 10,000 yuan to eat an egg in the long summer; Long summer doesn't eat eggs, but it goes up and down. "-the egg is shaped like a heart. Eating an egg in the long summer can keep his mind from losing money. From the perspective of modern medicine, tea eggs are rich in nutrition, and tea has the effect of preventing cancer and protecting teeth. Eating tea eggs in the long summer is really good for health.

When the porridge is almost ready, grandma will mix the washed wild vegetables and elm into the porridge and cook it for another 30 minutes. After the wild vegetables and elm taste into the porridge, she will open the pot and fill the bowl-"Long Summer Porridge" is finally cooked! Suddenly, the whole family gathered around. I wolfed down a bowl of porridge and peeled eggs. All this made my nose sweat, my face flushed and my teeth rattled! I don't seem to be drinking porridge, but I am tasting all kinds of flavors of the world ―― "Long Summer Porridge" is made by my grandmother with red, white and green. Rice, beans and vegetables are mixed together, sweet and soft, and the entrance is smooth and gentle, just like Schubert's serenade, which is intoxicating and memorable. ...

"The summer air is deep and the spring is everywhere." For many years, whenever the long summer comes, I will think of my grandmother's "long summer porridge" with good wishes and deep affection; Every time I think of my grandmother's Long Summer Porridge, I always think of what a writer said: "The inheritance of national culture is actually looking for a root for us to settle down ..."