The green papaya in Lin Qingxuan's writing takes me on a quest for sweet countryside flavors

The fruits and vegetables of March in the countryside are brewed just right by the fine rain, seeping a little fragrance into the air.

The day is idle, open the book, but by the text of the food feast ruffled the heartstrings.

"We turned into a yet to be paved path, the car bumps forward, on both sides of the fruit trees, there are orange trees, willows, is red ripe hanging in the trees, some papaya garden papaya fell to the ground, and another piece of banana trees, grow extraordinarily thin ......

serving food! The first cold dish is jellyfish skin cold mixed with green papaya silk , crisp and crisp, green papaya crunch is better than jellyfish, I marveled: "This is the real treasure of the sea, I did not think that the green papaya is so delicious." The master listened to my appreciation and allowed me to go back to pick some papaya back in the papaya garden, he said, "This papaya should be big enough to be almost ripe, cold to be delicious."

The second course is dried bamboo shoots to seal the meat. I heard that the dried bamboo shoots are last year's spring bamboo shoots on the mountain, the owner sells the most tender part of the left, has long been prepared for this year's birthday treats; meat is also a good meat, was killed yesterday, the whole with dried bamboo shoots to seal the stewed for a day and a night ......"

It was Lin Qingxuan who wrote "The Luncheon at Niangzi Pit", the words were simple but the food was so full of country flavor that I couldn't help but walk out the door.

Walking on the slightly damp mud, I went to visit the papaya trees that are always neglected and drowned in weeds. The two papaya trees that grow outside are a little bit thin because of the lack of management, and the new white fruits have not yet grown up, hanging on the trees with the flowers, growing in vain. Look again, the grass deeper reflected yellow, that is in the sun urged by the papaya ripe.

The grass deeper fat more insects, free-range chickens are always in a hurry to rush here, leaving the chicken manure strengthened these papaya trees, so that the fruit capricious growth, the big estimate of four or five pounds, but still flooded with green skin; small only the size of a girl's fist, and inexplicably yellow ripe. The papaya body is still wrapped in fog, wet, will pick them, carefully yard in the bamboo basket, today is the papaya feast!

Papaya has red papaya and green papaya, the two are different varieties. Red papaya flesh is delicate and soft, sweet and delicious, whether it is fresh food, do dessert or soup, can give off its sweet and fresh flavor; while the green papaya is mainly used for maternal breast milk soup, cold, pickled, shredded fried vegetables, etc., the melon flesh is hard, not as a fruit of ripe papaya to eat.

And this happens to be two kinds of papaya have, both of the fresh aroma can be enjoyed at once, good life cozy.

Appetizers to start, then do the book jellyfish skin cold mixed with green papaya silk it!

Buy the jellyfish after washing and shredding, with cold water repeatedly scrubbed to remove its salty and astringent, and then soaked in cool water for 2 hours, green papaya peeled and seeded, shaved and added salt and stirred well, marinated for 10 minutes, forcing out the moisture of the papaya and then cooled to wash off the salt and drained;

Blanch the jellyfish skin blanch for a few seconds in the temperature of the water at about 80 degrees Celsius and immediately removed, drained and squeezed out the moisture of the jellyfish skin, and then added to the jellyfish skin. Jellyfish skin water, then add shredded green papaya, put a little sesame oil, vinegar, soy sauce, sugar, garlic and red pepper seasoning, mix well and can be served.

The jellyfish is trembling between the chopsticks, the crystalline body is drenched in seasoning just right, fall generously let you send into the mouth, the teeth of the crisp with the meat of the fat sense, with the green papaya silk that crunchy and careful taste, the pungent garlic seeds, the fragrance of sesame oil, vinegar, acid, soy sauce, fresh and spicy and does not overpower, but only in the taste buds between the feeling of all at once to stimulate the vaguely bloomed! The hand and mouth can not stop the forgetfulness.

Then it was time for the papaya and chicken claw soup. Seven mature red papaya peeled and cut into pieces, chicken claws seven or eight to remove the toenails, blanch and pick up cold water, drained, and papaya together into the soup pot on high heat to boil, continue to cook for 10 minutes, turn the heat to slow simmer for 1 hour, add a little salt, then sheng up. The soup is bright and slightly milky, and the papaya is stewed to a sweet and soft taste, nestled next to the soft chicken claws, each mouthful is warm and sweet.

The hot dishes are also not missing. The papaya is the most important part of the papaya, and the papaya is the most important part of the papaya. Still with seven ripe papaya, and tenderloin with slices, hot frying pan, put the ginger slices burst incense, pour into the tenderloin slices, stir fry until the meat color white, pour into the papaya, fierce stir fry and add a little salt seasoning plate. The papaya has been close to the meat of the tenderloin looks very soft, a bite, the meat with the sweet aroma of papaya in the tongue blossom, rich and juicy, the tongue all of a sudden will appease the smooth up, is submissive after the satisfaction.

After the meal dessert, the use of nine ripe red heart papaya, the production of silver ear lotus seed papaya soup. Boil water, soak the silver ear torn into small pieces, and lotus seeds into the pot, cook over low heat for 30 minutes, to the silver ear soup soup gelatinous thick, then add goji berries and cut into small pieces of papaya, add rock sugar to continue to slow simmer, 20 minutes after the fire. With a spoon to scoop up the warm and transparent fungus and papaya soup, a warm moisturizing the mouth, fungus and lotus seeds of the soft, fruity sweetness, so that the body and mind, such as swinging in the four seasons, and then fell in the gentle clouds between .......

Sweet and sour papaya slices, the five ripe red papaya, meat crisp but already with a tender sweetness. Peel the skin, remove the seeds and cut into slices, add rock sugar and white vinegar and mix well, and marinate in the refrigerator for a day before serving. The gradient red color of the flesh is more attractive due to the marination, while the flesh is delicate and firm, sweet and sour, as delicious as a young girl's breast.

The breeze is blowing, the green spring quietly spread in the countryside land, everywhere is a vibrant scene. The fruits and vegetables are crossing the wind, encountering the rain, embracing the sunshine, feeling the temperature, directly and subtly filled with juice, thriving. Life is full of beauty even if it is simple, may these rooted life, can give us the power to meet the sun.