Chapter 25 Section 25 Meal

one Sometimes, life only needs a bowl of white rice. This idea has been around for a long time. When I was a geological team member, I stayed alone on the top of the mountain for one year in winter in the endless, endless Mufu Mountain. , in the vast mountains and plains, in the winter when the snow is flying and the muntjacs are screaming, the sky is gray, loneliness and hunger are like a double-headed eagle pecking at the soul, only in this time can you experience a bowl of rice and a stick of salted radish Deep care, with it, I will gain unlimited heat, and the loneliness deep in my heart will make the rice warm and firm.How long has it been? I am deeply grateful for the upbringing of rice, so that I slowly understand that Chinese people ask when they meet: Have you eaten?Have you eaten?How much love and how much affection, simple and noble, this greeting is gradually lost.

I was born and grew up in the rice belt in the south, where the rice is yellow and the willows are green, and the birds are singing and the flowers are fragrant. I have witnessed the sowing, growth and harvesting of rice every year.The posture of labor is the survival posture of the folks. The light refracted by sweat comes from the mellow and crystal clear love. It travels through the time and space of the years and condenses in the memory of my poetry.What is on the base of life sweeter than rice?In Asia, 2 billion people are fed by rice, and on our planet, 3 billion people on five continents are nourished by rice.In the archipelago above the blue waves of Southeast Asia, rice is known as "golden grain".

The wind blows the rice flowers and the waves roll, and the fish leap into the clear water and the silver beads fly.The picturesque and poetic feelings have also been conveyed for a long time by squeaky waterwheels. The rocky waterwheels and wooden windmills, bamboo sieves and wooden buckets measure out the pearl rice grains moistened by the sun and moon caressed by the nectar. The sincerity in it is long.I think of cocks crowing and dogs barking, cicadas chanting, oxen mooing, purple swallows flying, on the country where cooking smoke is curling up, the warm colors of the sunset are flying, and a bowl of rice is singing in the evening.

In the south, the golden ear of grain heals the trauma of wandering in my heart, and the white rice is like the pure thought of my first love.The haystacks of the pyramids, the sparrows pecking at the distant oblivion, I used to pull a slingshot, and the pebbles picked up by the small river beach flew in the cool wind filled with mint.The immortal terraces, the lines of poetry carved by the ancestors on the mountains.Diapers, straps, cradles, shackle chairs, buckets, bamboo baskets, seedling pots, poles, hoes, sickles, axes, earthen stoves, iron pots, dung buckets, washbasins, stone mills, threshing buckets, dustpans, sixteen taels Scales, bamboo hats, coir raincoats, straw sandals, fishing nets, water tanks, whetstones, pig troughs, dog bowls, teapots, porcelain bowls, Kowloon dishes, pipes, plows, rakes, splitting sickles, spatulas, ladles, fire cages, Bird gun, straw sandals, five-tooth planer, chip planer, saw, private seal, tongs, blowing torch, moxa stick, basket, bamboo bed, coffin, iron nails, rice cooker, steamer, abacus, workbook, back basket, cow rope , chicken coop, oil bottle, bean curd board, gypsum, tea dry, bamboo ruyi, New Year pictures, kitchen god, perpetual calendar, thimble, awl, needlework, straw hat, tea mug, clock, overshoes, gourd ladle, bench, dining table, shrine, funnel, Harpoons, cupping pots, trowel knives, pole hooks, matches, wine yeast, erhu, bamboo flutes, sleeping beds, oil lamps, chestnut tongs, chests of drawers, braziers, dung spoons, earthen pots, clay pots, sieves, earthen houses and cornices, so many During the alternation of farming and harvesting, it interprets the joys, sorrows, sorrows and joys of life, and tastes the cold, heat and coolness of the southern land.

How many times have you been close to the south, and how many times you have departed from it, and gone far away. Pain and love are a touch of nostalgia.Those kind and gentle aunts and aunts have become grandmas to enjoy family happiness.Only the spring rain will always come as scheduled, and only the rice will always be new.I love that bowl of rice, the flying sunset smears the white wall under the red and black tiles, the rice is fragrant, it is steaming on the white porcelain bowl, and it will stay in my heart forever. two There is a poem by Lu You: Cook taro porridge in the morning when the rice cooker is empty, and light pine light when the oil in the tank is exhausted at night.Cooking taro porridge and ordering pine light, in the current capital city where the lights are feasting, the feasting, the dancing and the peacefulness, may be a kind of charming little mood, rather than the embarrassment of survival.Rice is an indispensable thing in the life of southerners. Even talking about it in the capital, the feeling of rice rolling down the throat one by one is irreplaceable in this life.I know that there are many other things called rice. People in Shandong eat pancakes, people in Shaanxi eat noodles, people in Tibet eat tsampa, and people in Xinjiang eat naan.

In the south, people hold the bowl with their left hand and chopsticks with their right. There are three or four dishes on the table: green vegetables, pickles, tofu and fish, and a loofah egg soup.The rice is grilled slowly, the vegetables are sandwiched slowly, and the noon sun makes the cicadas on the trees hoarse. This is a picture of the standard eating in southern China.I think it will be the same in the future?Not necessarily, it is very likely that vegetables are common grains, and rice is delicacies.In the future cooking, rice will be more and more valued. It is an excellent medium. No matter how good something is, if it is associated with rice, it is a delicacy.Think of the shark fin rice, red grilled abalone, and minced sea cucumber, all of which are perfect with that small bowl of rice.I can't imagine how mediocre these delicacies would be without that small bowl of rice?

It may be like this in the future. As usual, there are several dishes when eating. They are very delicate. There is a plate in front of you, with a small ball of rice on it. Feel the long journey of rice from rice to food.When eating, the green tea is held in the left hand and the chopsticks are held in the right.This picture is not unfamiliar, or there are quick-frozen rice balls and rice slices, which are eaten with vegetable juices, which are not far from Western food, but Chinese dishes are still endlessly changing.Speaking of it, this is not an innovation. The first of the eight treasures eaten by the emperors of the Zhou Dynasty is "Chun boil", which has three ingredients: meat sauce, rice and oil.Put the meat sauce into the pot and boil it over low heat until it becomes thick. Pour it on the white rice, add a little oil, mix it and eat it immediately. Shanghainese call this rice "Gaijiao (pouring) rice". Deji launched a dish of “Cold Rice with Fragrant Mushroom Rice, too.

I mean, rice is the best medium. If good taste is added to rice, the level of taste will be improved. three This year I suddenly feel tasteless in my mouth, as Mr. Li Kui said: a bird fades out of my mouth.It may be because I ate in Huangzhou for a period of time after the year. I ate cured chicken stewed yam, wild goat stewed mushrooms, braised tile fish, glutinous rice cake fish, etc. in Huangzhou. These dishes are very authentic. Back to In Beijing, the Dabie Mountains on the taste buds have moved away, and the strong local taste has also disappeared. I started to think of a way.After going around the aniseed market in the Baliqiao market a few times, I miraculously bought a pound of dried lotus leaves and a pound of dried bamboo leaves.Lotus leaves are used to make chicken wrapped in lotus leaves, pork ribs wrapped in lotus leaves, bamboo leaves are used to make zongzi, and I use them for cooking.I use a rice cooker to cook, wash the rice, put water, plug in the rice cooker, cut some lotus leaves, wash them, then cut them into small pieces and put them on the water, when the rice is cooked, remove the lotus leaves The upper layer is light green, the rice has a lotus fragrance, and it tastes soft and green.After eating lotus leaf rice for some time, I replaced it with bamboo leaves for cooking, and cooked it in the same way. The rice has the fragrance of bamboo, but the color of the rice has not changed.In the future, I will use lotus leaves or bamboo leaves to boil water first, and the green water will be boiled, remove the leaves, wash the rice and put it in for cooking, the rice will be green, with the fragrance of lotus and bamboo. Even if this thing is artificially planted, it is as wild as it is.Lotus leaf has been used for weight loss since ancient times. Lotus leaf tea is often used for weight loss. Before cooking with bamboo leaves, I did not check it. After a long time, I checked it and found that it is good for lung function, but it is wrong. It is always a good thing to benefit lung at this time. .In addition to cooking with lotus leaves and Ruozhu leaves, I also made Tieguanyin rice, Longjing rice and Zhuyeqing rice. Zhuyeqing is Sichuan tea, which is very light. I don’t bother to drink it, so I use it for cooking rice and tofu.Tieguanyin rice has a strong tea color, and it smells like tea when you eat it. The rice from Heilongjiang is crystal clear, and the rice is soft and elastic.When making tea and rice, it is advisable to make tea and cook rice. If tea leaves and rice are wrapped in the rice, the rice tea near the tea leaves will be thicker, while the tea leaves farther away will be weaker, which is due to uneven thickness.Tea and rice are indeed a delicious meal. From this I thought that since we live on rice, we must let the rice have such elegance and fragrance. If we eat a small bowl every meal, the vegetables become another kind of food, which is not much different from the next meal. related.

Recently, I don't want to use the rice cooker to cook, so I find a casserole and use the casserole to stew rice.The casserole is bought for making soup. It is an extremely thick casserole. Put the rice and water on it, and put the leaves on it. After the water boils, turn it on a low fire and simmer slowly, and move it occasionally. There are rice grains at the bottom of the pot. When the fried sound is heard, turn off the fire and let the remaining heat simmer again. The rice is soft and fragrant when it is simmered, and it is much more delicious than rice cooker. Four The coal stove is used for cooking during the hour, so the bottom layer is slightly crusty. I often cook more for this meal at night, and the leftovers can be fried with oil and salt, chopped green onion, and eggs in the morning.Fried rice can also be fried with vegetables. Cut the cabbage into pieces and fry it with the rice. There are white and green, fresh and sweet. In Beijing, cabbage is called rapeseed, but not in the south. There is rapeseed in the south, which is rapeseed. Rapeseed can also be eaten if the seeds produce rapeseed oil. It is slightly bitter, and they are all cruciferous plants.In Daye, Hubei, people from Jinniu town like to eat fried rice with oil and salt the most. They think it is the most beautiful thing in the world. They even fabricated that Chairman Mao ate fried rice with oil, salt, green onion and eggs every day.There are two rivers in Jinniu Town, one is called Qiuchuan River and the other is called Gaohe River. In the past, Gaohe River was often used for fishing. This river originates from Tongshan Mountain, flows to Liangzi Lake and enters the Yangtze River.There is a tomb of Li Zicheng in Tongshan, so I always feel that Gao He has something to do with King Chuang.Gaohe borders Jiangxia District of Wuhan and Ezhou City. Gaohe Hu Binggui Village is a city of King E. I learned about it the year before last and went there once by tricycle in the countryside.Earlier, stamp collectors would go to Jinniu Town to send zodiac envelopes to postmates during the Year of the Ox, asking for the "Golden Bull" stamp.As for fried rice, it is well-deserved that the fried rice of Yangzhou people, Yangzhou people add green beans, diced carrots, sausages, and dried fragrant to the rice, and stir-fry it in red, green and green colors. Can the fried rice taste bad?However, Wuhan people wrap Yangzhou fried rice with two layers of egg skins, brush and fry on a pan, cut into cubes, and name it bean curd. It becomes a delicious snack, better than butter burgers.

When I was studying, in the morning, I often forgot to fry rice with oil and salt and eat rice with rice.Compared with eating rice with oil and salt, eating rice with oil and salt is easy to get thirsty, and eating too fast will block your chest, which is not easy to digest. Apart from saving these troubles and fire, eating rice with rice I'm not thirsty, and I eat fresh.The rice with crispy rice is soaked and has some burnt aroma, which is also a treat.There is a bit of skill in eating pickled rice. After the rice is put into a bowl, soak it in boiling water for a while, then remove the water grate, and then soak it in boiling water again. Usually soak twice, and the rice will be hot. In winter, it can be increased to three times.It's not bad at all to eat pickled rice with salted radish sticks.Of course, you can also add some vegetable soup, or add some salt, and add a spoonful of lard, it is especially fragrant, and it is not fat in the early years, so there is no need to worry about it.It is said that Shanghainese like to eat paofan, but I have never figured out why Shanghainese like to eat paofan. It may be because they are busy going to work in the morning. I remember that the cars in Shanghai used to be very crowded. Push back people.The back pushers are retired old workers who have been re-employed. There are many people getting on the bus and it is extremely crowded. Ladies can’t get on or get on, and the car door can’t be closed. The worker raised his big working-class hand like Ma Hongliang's and pushed it up hard. The man went up, the door closed, and the car staggered away.If you squeeze the car like this, no matter how urgent you are, you have to eat two bowls of rice at the bottom, otherwise you will be squeezed to pieces.

Shanghainese who like to eat paofan used to go to work with an aluminum lunch box in their hands, and the chrome-plated iron spoon in the lunch box rang loudly. Now Shanghainese go to work with their mobile phones in their hands, beeping, and news messages come. up.Shanghai is the largest port in Asia, and guarding this port will not worry about food.Regarding eating, Shanghainese made up a play. The story was that workers at the port loaded a boat of rice and shipped it to Africa or South America. They called the poor there brothers, but the intellectual Qian Shouwei attacked the rice with terrorism. Adding fiberglass to the rice, the workers solved the case without a criminal investigation agency, and then they sang: Ten thousand ships sail to Shanghai Port / Lead to five continents and three oceans / Stand at the pier and look around / Anti-imperialist anger ignites everywhere / The voice of the people of the world strong.This is one of the eight model operas in China and is very famous. In addition to fried rice and soaked rice, there is another method, which is called hot rice in Hubei, which is to cook the leftovers and leftovers together, which is delicious.Sometimes, the freshly cooked rice is also cut into cabbage, Chinese cabbage or cabbage to cook, add some lard, add a little salt, in fact, the best is to add a little chicken soup, it is chicken soup with oil, I like it Eat hot rice cooked in fish soup.If you eat hot rice in winter, if you eat it hot, you will feel refreshed, and the winter cold will be defeated. Fives One of the most confusing things when I was a child was: how many grains of rice should a person eat in one meal?I think that most people can't count clearly. Who can count such a large number?Maybe there are 10,000 pills?It is estimated that only scientists know. I think that scientists know what ordinary people don't know, and scientists can do things that ordinary people don't do.If a person eats 10,000 grains of rice per meal, how many grains of rice will he eat in his lifetime?I was so confused by this idea, if the rice grains were as big as sweet potatoes, I would take a white and fat rice and eat it while walking, and I would be full after eating one grain of rice. The smaller the rice, the better it is. If the rice grain grows to the size of a peanut, it will only end up on the root instead of the ear.The most delicious rice, as a convention, is the rice that is milled from the new seedlings grown from the harvested rice stubble and then borne from the new millet. The new rice milled from the new millet has a light blue color, and it tastes fragrant and flexible when cooked, and is sweet. Cotton and rich in elasticity, the only reason is that it is not easy to harvest and the yield is very low. Jiangxi produces red rice. The red rice in the early years was not a hybrid rice, and the yield was low. The red rice can be seen through the millet. The grain is long and slightly curved.Red rice is gelatinous red on the surface, but white on the inside, so the red rice has white flowers, and the red rice skin is exploded. This is the most beautiful rice flower.Red rice soup is red, I love red rice soup, add some sugar, it tastes so good.Eating black rice was later eaten in a mine in Hubei, and it also has a strong rice aroma. Black rice was first seen in Shaanxi. Black rice and red apples, two different images, were seen on the way to Yan'an. Associating them is the imagery of poetry in northern Shaanxi Plateau. Indica rice is used to cook dry rice, japonica rice is used to cook porridge. Indica rice is better for one-crop rice. I feel that planting two-crop rice or three-crop rice will not keep up with the fertility of the soil. Rice that lacks nutrients will not grow well, and it may not grow well if people eat it.The rice I ate when I was young was the rice produced by one-season rice. Zhangmuxi is a cold-soaked field. Villagers usually plant a few mounds of two-crop rice on the side of the road to satisfy the officials’ face, and usually plant one-season rice.Indica rice is less oily and less sticky. The rice is granular and falls apart when you pick it up. The rice stewed in a casserole with new rice has a strong rice aroma, or rice aroma. It is served in a good Jingdezhen white porcelain bowl, making sandalwood Wooden chopsticks, one pickled pepper is enough for rice, no need for any dishes. The white porridge made of japonica rice is sticky and fragrant. Just soak white radish strips and eat it. The porridge should be eaten hot, and it is hot and hot. You have to take a long breath slowly and eat a layer of cold porridge on the surface with chopsticks.The hot porridge is full of rice fragrance, and it will have a slight fishy smell when it is cold, especially the porridge cooked in metal utensils.The porridge cooked in sand pots hung on country stoves or blacksmith stoves is delicious. Under the principle of no other ingredients, there is nothing comparable to porridge. A layer of rice oil on the porridge is the essence of porridge. Northeast rice, Tangshan rice and Tianjin rice are another lineage. I like Liaoning Panjin rice and Heilongjiang rice. They are all made in heaven. The texture of cooked rice is similar to that of southern japonica rice. It is rich in rice fat, soft and glutinous, and grainy Bright, occupying the fertile atmosphere of the black mountains and white waters in the northeast.I went to Xinmin, Liaoning and saw farmers plowing the fields. The farmers used three horses to pull a plow together. The horses plowing the field gave me the feeling of "burning the piano and cooking the crane". It seems that two horns are missing.An animal without horns plows the field, and the plow is not sharp enough.The rice in Heilongjiang has more rice fat than that in Panjin, and the cooked rice is very soft. It seems to have something to do with Changbai Mountain or Heilongjiang. Panjin has the largest reed marsh in Asia, a huge northeast wetland, and the wind blows green waves , white cranes flying, water full of love, how is the rice not fragrant? In my personal eating experience, I think the precious rice in Qichun, Li Shizhen’s hometown, is very beautiful. This kind of crystal clear and round small-grain rice has the temperament of Dabie Mountain and the Yangtze River. Or stewed out of sand pots (preferably black-glazed sand pots), two kinds of vegetables are better for rice. One is fried celery with white dried seeds. Qi.Qi is also Qin, and the ancient cloud Mengze refers to the state of Chu, mainly in Hubei.Stir-fried white ganzi with Qiqin, one green and two white, looks very beautiful.One is steamed fresh white radish strips with salty bacon. The radish is the best produced in Huangzhou, and Qichun is close to Huangzhou.The salty bacon is a bit dark red, and its taste is blended with white radish. The sweetness of radish blends with the cured flavor of salty bacon, giving it a refreshing yet mellow taste.Therefore, to eat precious rice, local dishes are also required. After thinking about it, there is another dish that is good, stir-fried potato leaves.The potato leaves are peeled, and the green is the transparent green in midsummer, served with some shredded green peppers and shredded red peppers, leisurely. six When eating rice, one always thinks of the beauty of spring plowing.In the rainy south of the Yangtze River, it is rainy in spring. When the rain falls, it is rustling, and when the rain stops again, a hazy white mist arises.In the fog, swallows murmur, orioles and bamboo chickens crow in the lush green bamboo forest.A peasant man with his trousers rolled up high, wearing a coir raincoat and a bamboo hat on his head, holding a plow handle in his left hand and a bamboo whip in his right, drives buffaloes to plow in the clear water fields.The buffalo has two long curved horns. When walking along the edge of the field, Gu Kong used the horn to pick the soil bank, and there was some new soil on the horn, and there happened to be a small yellow flower on the soil, and a butterfly would fly around the buffalo horn. .This is my Jiangnan, where the rain and willow lines fly obliquely, the mulberry leaves are washed green and clear by the rain, the water-covered vetch still sticks out the purple flowers from the water, the wind that bathes in the rain is cool, and the rape blossoms It is a piece of golden yellow, with crystal drops of water on the green leaves of its white veins. After plowing and harrowing the field, the blue mud field is flat, with a thin layer of bright water on it, so the grain seeds are sprinkled. After a while, white roots grow, green shoots sprout, and frogs croak beside it. It started to clear up.In the sunny south of the Yangtze River, the sun is light orange red, the mountains are covered with fog, and above the green fields and white water, there are villages with white walls and black tiles.In the rainy and sunny Jiangnan, the light melancholy blooms with bright comfort. In the south of the Yangtze River in spring, winter plants began to be harvested. Broad beans with black flowers and peas with purple flowers all produced green and plump beans. Broad beans are flat and round like fingers, and peas are round.Stewed rice with green peas has a green and sweet taste. The peas have some flour, add a little salt and a little lard, and the rice is smooth and smooth. As long as you eat such a small bowl, you will feel as comfortable as the wilderness.Stew rice with broad beans, peel the broad beans, blanch them in boiling water, cut bacon, or diced sausages, diced barbecued pork, and stew the rice, green broad beans, diced red meat, white rice, fragrant wax and rice, one petal Broad bean flap, beautiful vision. There are many spring vegetables in the south of the Yangtze River. The wet ground rice vegetable (shepherd's purse) is on the market, as is the fern picked from the mountains. The fern is also called chicken feet vegetable. It is green and fluffy. It is slightly boiled in boiling water and fried.At this time, there are water bamboo shoots with thick fingers, cut into small pieces and fried with potherb mustard sauerkraut, which tastes very good.You can also cook crucian carp with bamboo shoots, potherb mustard sauerkraut, it is best to cook yellow glutinous fish soup, which is very fresh.Few people eat day lily. It grows in the wild and can be found on the fields. It is light and bitter, like the days in the countryside in the south of the Yangtze River.Endive, a dark vegetable with spinach-like leaves, is also bitter, deeply bitter, and delicious.Now in the south of the Yangtze River, Artemisia quinoa stir-fried bacon is popular. Its root is white and has a strong flavor, which is similar to the mixture of Chuanxiong, Bupleurum, Codonopsis and Angelica.Stir-fried radish leaves are bitter and astringent, and the stems are a little crisp.The home-cooked dish in spring is undoubtedly stir-fried green broad beans with leeks. After frying, the broad beans are green and the leeks are dark green. The combination of the two flavors, the umami of the broad beans adds to the pungent greenness of the leeks.Oh, my distant Jiangnan. I seldom eat porridge in spring, and there are no miscellaneous grains. The white rice is a little bland. The green beans and white rice are just like the green fields and white water, simple colors, light green hazy mood, or boiled rice with cabbage, or chopped green onion Fried rice, or mixed rice with soy sauce, the taste of spring will enter the long memory. seven I have always believed that tares are delicious when cooked, and this feeling has been around for a long time.When eating when I was young, whenever my uncle saw weeds in the meal, he would pick them up with chopsticks angrily and throw them away heavily. In fact, they are small and do not need to be used hard.When I see weeds, I like to carefully pick them up and put them in my mouth, peel them off with the tip of my tongue to the tips of my teeth, and then eat the weeds, which are harder and tougher than rice.The vitality of weeds is always stronger than that of rice. Farmers have a lesson to go to the field to pull out the weeds when the rice is heading and flowering.Weeds are easy to find. They flower and fill grain earlier than rice, and they always grow a head taller than rice.This wild animal, which is so unwelcoming, is still born so well, it is extremely miraculous.Not only that, the farmer pulls out the weeds and throws them on the ridge, ridge or dry land, and it still grows lushly until it bears full and bright little weeds. Weeds are not to be seen, and Hebei was used in the coining of the character, which means the humble one in the valley.My grandma told me that in the old days, some people harvested barnyard millet and ate barnyard millet. Barnyard barnyard rice is also divided into indica barnyard barnyard rice and glutinous barnyard barnyardgrass. That is also very beautiful.The barnyard rice is blue in color, and a bowl of barnyard rice is as green as Burmese jade. It has the color and roundness like catfish roe. How fragrant is it?I have a field, and I must sow a field of weeds. With its tenacious vitality, I don't even need field management, just a vigorous harvest is enough.The reason why tares are not favored by others is that it has a low yield and is not easy to husk. The key is husking.Chinese medicine believes that barnyard rice is pungent, sweet and slightly cold, and it is good for nourishing qi and nourishing the spleen.Cao Zhi, a talented man who wrote seven-step poems, has the following views on wild wild rice and barnyard grass: fragrant wild wild rice and fine barnyard grass.Wild rice is fragrant, while barnyard rice is elegant. Sometimes I think that the ancestors may have cooked rice with foxtail. The foxtail is exactly what wild fires can't burn out, spring wind blows and regenerates, and it can't be extinguished even if you want to.Setaria is called Sutian and Shoutian in Chinese medicine, which is indeed precise and elegant. Setaria always grows in the corners of the fields, and guards at the edge of the fields when not staying in the fields.I found that sparrows like to eat it. In autumn, the maple leaves are red, the sky is blue and the clouds are white, and the earth is golden. It was found that they were eating rice from foxtail. I really hope to have the opportunity to eat one or two meals of barnyard rice and foxtail rice. These things are full of wild imagination.But in the past, these wild rices have never been eaten. Recently, I saw a report that many wild rices were found in Hainan.Wild rice grows in humid areas such as ponds, ditches, water streams, lotus ponds, rice fields, and swamps in Hainan Island. It likes to be exposed to sufficient sunlight, so the season of high temperature and abundant rainfall is its growing season. In 1930, Professor Ding Ying, dean of the Academy of Agricultural Sciences of the Republic of China, hybridized Hainan wild rice with Asian cultivated rice, and bred the world's first cultivated rice variety "Zhongshan No. Yuan Longping, a teacher at the school, found a pollen-aborted common wild rice in Nanhong Farm, Sanya. Using the male sterile plant of the wild rice as the female parent, a sterile line was bred and matched with the maintainer and restorer lines. It was bred in 1974. Three-line hybrid rice.It can be considered the "Second Green Revolution" in rice production.This patent was transferred to the United States in 1980, and Yuan Longping became a world-renowned scientist. Wild rice has the complete characteristics of rice: similar leaves, ligules, auricles, and leaf rings, well-developed root system, strong vitality, immortality in water, and rebirth when encountering water during drought.Professor Lu Yonggen, an academician of the Chinese Academy of Sciences, believes that common wild rice is distributed from Liuzhou in Guangxi in the north to Sanya in Hainan in the south, from Xishuangbanna in Yunnan in the west to Taoyuan in Taiwan in the east, and Hainan and Guangdong are the regions with the richest wild rice reserves in China.There are three kinds of wild rice: common wild rice, medicinal wild rice and verrucous wild rice.I have never eaten rice made of wild rice. It belongs to the "plant panda" now, but it still gives me rich imagination, which makes me yearn for the magical land of Hainan. If you can’t eat wild rice, you might as well eat Chinese rare rice. There are six kinds of rare rice in China, and more and more rare rice is planted in small areas. It is in line with the general trend of food optimization.The blood glutinous rice in Changshu, Jiangsu, was often eaten in Wuhan in the early 1990s, but it was made into ice cream. It's soft and fragrant.There is a kind of purple rice produced in Mojiang, Yunnan. Purple rice is easy to decolorize, and the cooked rice is crystal clear, and the rice soup is dark purple.The black rice produced in the Weishui area of ​​Shaanxi and the precious rice in Qichun, Hubei are eaten more, let alone.Momi produced in Southeast County, Guangxi, is purple-black, which looks black. Many plants are purple in color, and when the purple is deep, they turn black. For example, the flowers of broad beans are actually purple, and mulberry is also purple when ripe. Got to be black.The fragrant rice produced in Babao Township, Guangnan, Yunnan Province, is called Babao Fragrant Rice. It is large, smooth, and rich in sweet balsamic. The dishes are burdock (liver) mushrooms and steam pot chicken. It was the first time I ate wasabi there, and it was so spicy that I cried, so I was deeply impressed. Traditional Chinese medicine claims that Zhenmi nourishes qi and nourishes the stomach, which is probably an empirical statement. Eight Woke up at four o'clock in the morning, woke up, still feeling sleepy, but couldn't fall asleep, so I simply got up to cook porridge, and recently I have been eating rice from Qiheyuan, Heilongjiang.The rice in Qiheyuan is good, but the TV commercials are poor. The difference is a picture of an airplane spraying pesticides. In the concept of the advertisement designer, scientific farming includes spraying pesticides by airplanes. He must not know that Carson wrote in the early 1960s Yes, criticize the US Department of Agriculture for using planes to spray pesticides.I think that most of the rice in China is not sprayed with pesticides by plane. Can you afford to rent a plane for polished rice with a wholesale price of 80 cents per catty? Rice porridge, put some sweet-scented osmanthus and rock sugar, it tastes sweet.Use golden silk candied dates from Shaanxi to cook porridge, add sweet-scented osmanthus and rock sugar, which is fragrant and elegant. After drinking, write essays, and the mind is extremely comfortable.In addition to candied dates, Shandong dates are also good. One year I went to Yan'an, and when I arrived at the jujube garden, there was a jujube seller who bought five catties. I asked the date seller, and he said that the dates were not produced in the jujube garden, but imported from Shandong. However, the jujubes in the jujube orchard are very good for sale. The jujube trees in the jujube orchard are too old to bear dates.Shandong jujube has the simplicity and atmosphere of Shandong people. In the past, I ate sweet potato porridge. Sweet potato porridge had to use sweet potatoes with high sugar content, and pink potatoes were boring.Sweet potato porridge is sweet and fragrant, but also relatively sticky. It has to be boiled in a cast iron pot with firewood stove. If you go to the countryside in autumn, you can still eat sweet potato porridge with new rice.To drink sweet potato porridge, you have to go to an ordinary farmhouse. Township cadres cook porridge, and they often put a handful of sugar in the pot to increase the sweetness. They have good intentions, but it will destroy the original fragrance of sweet potato porridge and lose the taste of porridge. I like to drink mung bean porridge, especially the fresh and light mung bean porridge. Mung bean is a kind of cool substance, which has the effect of relieving summer heat and promoting body fluid. Sweating profusely, cold drinks are also a good way to cool down. Sometimes I think, what would happen if there is no mung bean porridge in summer?There will be one less fun, and one more concern.To make mung bean porridge, you need to boil the mung beans to bloom first, and then add rice. It is important to choose those dry and small "iron beans" first. The beany smell is overwhelming.It is also a principle to cook porridge on a high fire and simmer soup on a low fire. The porridge cooked on a high fire is fresh and fragrant, and it is best to drink it hot. Add rice and corn slag to make porridge. The porridge will have the aroma of rice and corn, which will reduce the viscosity of the porridge. The two colors of jade white and golden yellow are easy to mobilize the appetite. This kind of porridge can be eaten at any time. It is similar to rice and millet porridge, which are all yellow and white, but the taste is a combination of rice and millet.Eight-treasure porridge is rich in flavor. Eight-treasure porridge contains dates, lotus seeds, longan, peanuts, red beans, mung beans, walnuts, etc. It is a luxurious porridge with colorful colors and rich flavors. It is usually only eaten on the Laba Festival.Netizen Jing, who works as a screenwriter, once reported on the Internet that on the morning of the Laba Festival last year, she crowded among beggars and went to Tianning (temple) in Beijing to beg for a bowl of Laba porridge. Now the temple has resumed the tradition of giving porridge. Going to beg for Laba porridge is said to be for auspiciousness and good fortune. Those who drink porridge with taste, Cantonese people do their part, such as preserved egg porridge, minced meat porridge, fish fillet porridge, crab roe porridge, lotus seed porridge, coix seed porridge, etc. Porridge is the imagination of Cantonese people, and the patterns are endless. It is a great creation of the Cantonese to get such a complex and varied taste of porridge. It can be said that people who drink porridge can go to Guangdong.But to cook Cantonese-style porridge, you have to practice your skills. On the path of porridge cooking towards refinement, you have to have the meticulousness and patience of practice. A good can of porridge expresses the fine experience of life, which is also a kind of Pot art porridge. Nine Compared with the variety of porridge, the variety of rice is slightly less expressive. The porridge is boiled to a variety of varieties, and the rice is stagnant, but it is not as monotonous as we usually imagine.In the paddy and dry areas of the south, stewed rice with sweet potatoes is common and very easy to make.Peel the sweet potatoes, cut them into cubes, wash the rice, mix them together and boil them. The amount of water should be about one finger deep, that is, stick your fingertips to the rice, and the water will reach the first knuckle mark. OK.Stir it from time to time to prevent the rice from sticking to the pot. When the water becomes rice soup and bubbling, stop burning the fire. Cover the pot, remove the open flame, and simmer in the dark fire in the stove.This requires some experience and skill, and novices tend to burn the rice.What's more, even if the rice is thrown away and the rice is stewed again, because the iron pot already contains the gas, the rice that is stewed again will lose its fragrance. Sweet potato stewed rice, the delicious one is on the bottom layer, with a layer of crispy rice, which is sweet and soft, and it lingers on the tongue. It is a bit stronger than the top layer of rice. In fact, it can only be understood but not expressed in words.Using dried sweet potato shreds to stew rice, the freshness in the taste is reduced a little, which can be called a long-lasting fragrance. Taro stewed rice has a strong taste of taro, which is more fragrant than simple stewed taro. This is because the rice has already wrapped the aroma of taro and is frugal inside.Taro stewed rice, the process is a bit complicated, there are two kinds of taro, one is big taro, the other is taro seed, to choose taro seed, boil and peel the taro first, chop the big one finely, and the small one can not cut, Stewed together with rice, the taro flavor has a refreshing feeling. Eating fragrant taro rice will make you feel full and refreshed. Potato stewed rice tastes more earthy and refreshing. Potato rice stewed in a wood stove iron pot is dry, fragrant and dry. It has an open taste and a slightly gloomy mood. You may wish to stew a pot of potato rice. Choose fresh indica rice. Small fresh potatoes, bright yellow spherical potatoes, release the dry aroma of potatoes after being bitten in the meal, taste carefully, if people are led into the vast land, it is majestic and vast, strolling in the garden, with a leisurely breeze The feeling of arrival makes people get close to the earth, and the heart is filled with strong rustic feelings of the countryside. Chestnut stewed rice is a relatively rare high-grade rice. Chestnuts are not rare under today's market conditions, but it is rare for people to have the patience to peel chestnuts. Or used to make braised pork.Chestnut stewed rice has a sweet chestnut aroma, which easily brings people into the realm of clear springs and valleys.Chestnuts mostly grow on sunny hillsides, and they are fresh and refined. I like chestnuts from Macheng, Dabie Mountain. They are medium in size and rich in chestnut flavor. When it comes to stewed rice, it is rare for urbanites to eat stewed rice in a firewood stove and iron pot. They often eat rice stewed in electric rice cookers and pressure cookers. Although rural areas have begun to use it, or envy such modern cookers, it is simple, fast, clean and hygienic. You don't have to worry about burning fire, but they have great limitations. The most important thing is that the rice loses some of its original flavor. The superiority of stewed rice.The beauty of rough food in the agricultural era can only be preserved in the road of human modernization. However, there are still some tricks to improve the quality of rice with rice cooker and pressure cooker. To eat the feeling of steamed rice.高压锅焖饭，尤其板结，有一个办法是可以改变一下的，用高压锅焖饭时，在第一次上大汽时将火关灭，只管去做菜，过若干时间，再点燃一次火，上汽复关火，让余热慢慢细焖，这样用二次火焖的饭，就松软一些了。