In Hefei, the provincial capital, I live in a large community with a beautiful environment and many trees. Among them, there are several tall locust trees. May is the season when locust flowers are in full bloom. The soft green and thin leaves of a tree are surrounded by clusters of white flowers, like strings of pearls swaying in the wind. The fragrance of flowers is dense, which always gives people a familiar and cordial feeling.

When I was a child, I lived in a small town in the north. Many locust trees were planted on the hillside. I remember when the locust flowers were in full bloom, those naughty children did not hesitate to risk being stabbed by the locust thorns. They climbed up the tree, stroked the next ball, stuffed it into their mouth and wolfed it down. The children standing under the tree cried and shouted for us to pout a few sticks for them and throw them down so that they could relieve their greed.

In addition to Huaihua dumplings, Huaihua balls, Huaihua cakes, Huaihua cakes, etc., in order to retain the original flavor of Huaihua to the greatest extent, the most common food for my mother is to wash the Huaihua into the basin, mix an appropriate amount of flour, sprinkle salt, vegetable oil and evenly, and steam in a bamboo cage. The fragrance of Huaihua is fully evaporated, squeezed out of the cage gap, and drip two drops of sesame oil or mix with some clear pepper and garlic mud according to everyone’s taste while it is hot, which makes people a little “love not release their mouth”.

One side of soil and water nourishes another. Deep in the taste bud is the hometown. The taste developed when I was a child is always loved at first sight. After marriage, when the locust flower is in full bloom, relatives and friends will give us a lot of locust flowers, and there are many people selling locust flowers in the vegetable market. When the doctor’s wife told me that Li Shizhen said in the compendium of materia medica: “the locust fruit smells bitter and non-toxic. Taking it for a long time to brighten the eyes and replenish qi makes the brain full, and the hair is not white and lives forever.” Modern medicine has proved that Sophora japonica flower also has a certain preventive and therapeutic effect on hypertension, coronary heart disease and cerebrovascular sclerosis.

In addition to Sophora japonica and elm, spring and autumn is also the season with the richest and freshest wild vegetables. You can buy them in the vegetable market or pick them yourself in the suburbs, such as water celery, wild shepherd’s purse, pea seedlings, and purslane crawling all over the ground. Steaming can best restore the true fragrance of wild vegetables. After steaming, there are many aspects of steamed vegetable noodles and little fire. The tastes are very different. It is a job with a certain “technical content”. It has been more than 20 years since my mother died. With the increase of age, I often miss that when I was a child, in the era of extreme material shortage and when we were in the poverty of growing up, the steamed vegetables made by my mother for us have the dual effects of taste and hunger of staple food. They are delicious and have endless aftertaste. I remember Mr. Wang Zengqi wrote in “taste of the world”: many Chinese dishes use humble raw materials, but after some “stress”, they have become the best taste of the world.

Scientific diet is to love yourself and give food delicious. It is always relatives. The temperature and taste of food come from the cold and warm feelings and mixed flavors in life. I have hypertension and diabetes, and I have been working in the provincial capital. In the past 10 years, when the wife of a doctor used various kinds of steamed vegetables made by microwave oven, it was not only easy to operate, but also quick to eat, and with the continuous improvement of steamed dishes, one family had a special liking for steamed vegetables.

In addition to wild vegetables, celery leaves and lettuce leaves were mostly abandoned in daily life. Now their wives steam them and eat them. Celery and lettuce have a unique aroma. Because they are steamed with dry flour, they have the elasticity, tenacity and wheat flavor of flour. They are a little crisp, waxy, slightly bitter and sweet. When eating, they are combined with all kinds of spices bought from supermarkets or sauces prepared by themselves, It’s sweet, sour, bitter and salty to eat in your mouth. Your teeth and cheeks are fragrant and have endless aftertaste… The discarded vegetable leaves have been created to be so delicious. They moisten your intestines, diuresis, are environmentally friendly, healthy and save money… For potatoes, radishes, especially eggplant, frying and frying are not good for your health because they use more oil. It’s also a good choice to cut them into thin strips and steam them with flour.

One family, one world, one world. Nowadays, when people are fed up with fine food for the sake of oral happiness, there is less oil and water in their stomach, and more blood pressure, blood lipid and blood glucose exceed the standard. Eating and drinking is not a problem, but what to eat has become a big problem. The steamed food on the tip of the tongue can be adjusted according to needs. It tastes wonderful. For urban people with a faster and faster pace of life, it is undoubtedly the most ideal food, which not only pleases their family, but also maintains their health. The love integrated into the food always has the power to warm people’s hearts. Dong Shaoguang