过了清明,就可以发酸菜了,往年的这个时候,奶奶就开始淘洗家里的黑陶大瓮,然后把茴子白洗净切碎,略煮片刻,拿笊篱捞入瓮里,再倒进晾好的开水和引子,盖严了,过个几天一揭开盖子,酸菜的清香就扑面而来。酸菜最好下饭,夏天拌凉面能开胃生津,冬天包饺子去油除腥,是农家的清淡美食。然而我最怀念的,是酸菜的衍生物,或者说发酸菜时的副产品——浆水。浆水是什么,是菜叶和酵汤在陶瓷中打坐沁出的甘露,是草木之精华经过了人间五味锻炼的佳酿,它比酒清冽,比醋甘 After a clear, you can make sauerkraut, this time in previous years, my grandmother began to wash the black pottery urn at home, and then clean the chopped Fennel white, cook for a moment, take the fence into the urn, and then pour Into a good dry water and primer, cover Yan, a few days to open the lid, sauerkraut fragrance on the face. Pickled cabbage is best to eat rice, summer cold noodles can appetizers Sheng Jin, winter dumplings to the fishy fishy, ​​is the farm’s light food. However, what I miss most is the sauerkraut derivative, or the byproduct of sauerkraut - the syrup. What is water, is the leaves and yeast soup meditation in the ceramic Qin out of the nectar, is the essence of herbs after five flavors of human activity on the wine, it is better than the wine Qing, than vinegar Gan