Wen Yiming briefly introduced his experiences on the road, of course, many key points were hidden. Even so, the old man listened with relish and said with satisfaction: "Read thousands of books and travel thousands of miles. Young people should gain more experiences and experiences, and take a walk when they have time. Is the world so big?"

The three of them laughed. The old man was very talkative, open-minded, and had a lot of fun talking. After a while, Ling Tiancheng came over and asked everyone to have a chat while eating.

"Everyone, I'm lucky today. We Yuxin cook ourselves. How do you try your skills?"

Wen Yiming looked at Ling Yuxin curiously. The eldest lady could cook. Ling Yuxin rolled her eyes and said dissatisfiedly: "Hmph, what are you looking at? I have so many people!"

Ling Junsheng looked at the two little guys flirting and laughed: "I'm happy today. Go and take out the wine I have collected and let's drink some."

"Okay!" Ling Tiancheng quickly stood up when he heard this, trotted upstairs, took off the bottle of Moutai, and said excitedly: "Haha, we have the blessing to collect Moutai for thirty years!"

Ling Yuxin helped everyone drink with wine, first raised her glass, smiled and said, "Today is a good day. Grandpa is back and the distinguished guests are here. I will give you a glass first!"

Everyone raised their glasses to drink together. Ling Junsheng looked at the table full of colorful delicious dishes and asked with a smile: "Girl, are those dishes your skills?"

"The first dish is fried artemisia arboreal!"

Ling Yuxin pointed to the green small reed artemisia and said confidently: "The great foodie Su Dongpo said that the reed sprouts on the ground are all over the wormwood, which is exactly when the pufferfish is about to rise. Comparing the reed artemisia with the pufferfish shows its deliciousness."

"The crisp and tender artemisia reed is spicy, clear and astringent, and it is like a thread. But it is the scent of artemisia that makes people think of the clumps of green on the beach that sways."

"Wild vegetables that grow naturally are scattered on the beach and reed sandbanks. The March of Jiangnan where grass grows and birds fly is the pure and juicy 28 years of reeds. February, March, March, and April and May. When you are neglected for ten days and half a month, you will be unbearable to see the beauty in the late twilight."

Zhao Dacheng picked up a piece and put it gently into his mouth, bringing memories: "I grew up by the river since I was a child. People from other places may not be able to smell the artemisia anise that is irritating to others and cannot eat it. But for people along the river, this authentic and rich artemisia is the fragrance of the pastoral homeland, and the homesickness full of the taste of rain in the south of the Yangtze River!"

"As Wang Zengqi said, it was like sitting by the river and smelling the scent of the newly rising spring water. It was like the beautiful and charming Qingwen in the Dream of Red Mansions who loved to eat reed artemisia. I guess there might be a hometown of her missing by the Yangtze River."

Wen Yiming also picked up the artemisia reed and put it in his mouth and said, "The artemisia reed that is sold now includes wild and greenhouses. It is picked in the wild field. The stems are red and purple, thin and a little old-fashioned. It is creaking when chewed, but the fragrance is clear and pleasant."

"I came from the greenhouse, green and strong, with an overnutritional look. It tasted much lighter in my mouth. One year, I went to my roommate's hometown in the countryside and saw that there were artemisia reeds growing in many fields."

"They cut the reeds that have grown to four or five inches long and piled them up, and put them in the sand, covered with straw, watered them once a while, and covered with film to soften them. After two or three days, the meat turns tender and crispy, and looks full of juice and tastes more mellow."

Ling Junsheng tasted it, put down the chopsticks, and smiled and said, "My girl's craftsmanship has improved. I have a few suggestions for you to listen. Next time you pinch the reed artemisia into inch pieces, soak it in clean water to remove the astringent taste, and then marinate it with salt. Only when stir-frying will it taste delicious and keep it crisp and tender."

"Frying fully reflects the original taste of Arborist. When you eat it in your mouth, it is crispy and fragrant, slightly spicy and appetizing, so-called fragrance left on the mouth. It is more worth mentioning that Arborist is fried tortoise. I once ate it when I was young. With the aroma of oil and heat, the aroma of Arborist is integrated with the smell of stinky dried leaves. Arborist is full of fresh and long fragrance when you eat it in your mouth because of the aroma of smelly dried leaves!"

The old man's face was filled with scent: "That's really the touching fragrance of the "new spring water"!"

Everyone laughed. Wen Yiming liked this atmosphere very much, relaxed and natural, and there was an old man in the family like a treasure. Especially Ling Junsheng, who traveled around the world and had a great experience, could express such a charm in any dish, and he deserved to be a human being!

Ling Yuxin wrote it carefully and nodded, "I'll try it next time. Everyone is welcome to comment at that time. This is the second dish, fried eggs with stewed crust."

"Oh? It's interesting!"

Wen Yiming looked at the so-called ginger, similar to black fungus, which was only the size of a fingernail, but it was a bit exaggerated, wavy and flakes, with light yellow in the middle and olive in the surroundings dark black near dark green.

The difference is that fungus grows symmetrically on rotten wood, with large skin and thick flesh; the moss skin has no roots, and it can only grow in a specific environment.

"This is a real seasonal vegetable!" Ling Tiancheng Meimei Pinkou Moutai commented: "Land moss is a real grassroots vegetable. After a rain, on the dam-land grass that is a bit old and messy but never lacks vitality, there will be a bunch of black and scattered things that are not lacking in autumn."

"And it only appears when it just clears up after the rain. You have to pick it up quickly. If the sun is slightly sunny, the moss will immediately dry and curl up into gray and black, and you can't eat it. It seems like a passing passerby in the rainy season, as if it suddenly came from all directions, but it has walked all the roads in the world in an instant."

"Not bad, not bad!" Zhao Dacheng smiled and said, "In our hometown, as long as the ground moss is growing, the soil will not be too thin, the grass is dark green and juicy, and you can often see wild garlic and cow shit mushrooms."

"I remember when I was a child, I often picked this thing up. After the rain, the sun shone through the clouds and scattered raindrops still fell. I wore straw hats to pick it up in the wilderness. Just like the elves after the rain, scattered in black and shiny grass nests on the slopes, grasshoppers and gray-black toads as big as thumbs were constantly jumping, and the starlings of the big formation flew far away after the rain."

"At that time, we children believed that the ground moss that had been hit by thunder could not be eaten, and they would cause stomachache and get sick!"

Wen Yiming looked at Ling Yuxin's slender jade hands and said caringly: "You picked up the clean ones with your own hands?"

Ling Yuxin felt a little sweet, and she was secretly happy that the other party cared about her, and explained: "Auntie helped me get it together. This thing was wet and stuck on the ground in the grass after the rain, scattered and scattered. It was a problem to pick it up. It would be covered with dead grass leaves, moss, mud and sand. "

"Usually, when you go home, you sprinkle some water first to make it soft and enlarge to avoid breaking, and then you can pick it a little bit by bit. You have to choose with your hands, blow with your mouth, and bounce it with your fingers. Although it is not easy to pick a basket and wash it, it is even more difficult to choose and wash it, so you must cherish it, do you know?"

Everyone looked at Miss Ling's rare arrogant expression and laughed happily. Ling Junsheng took a bite and said with satisfaction: "No, next time I remember to stir-fry the ground moss and put some lard, which is oily and fresh, and has a smooth and refreshing taste... It is so smooth that your tongue can't easily wrap it!"

Zhao Dacheng continued: "I once ate tofu stewed with ground moss and chicken soup in a unique local restaurant. That time, four or five of us ordered one or two dishes we liked, talking, listening to pastoral tunes, and looking at the familiar wild vegetables, with a faint bitter taste and a hint of earthy fragrance, I couldn't help but feel particularly relaxed and comfortable."

"I still remember that bowl of tofu stewed with ground moss and chicken soup. It was really soft and soft, black and white, and bright red sea rice. It was extremely pleasant to eat, and it had a unique flavor when eaten in the mouth."
Chapter completed!