1下雨的时候,我就想到杨凝式的《韭花帖》,于是割些韭菜,然后包饺子吃。那些花的香气,千年不散。小时候就喜欢吃韭花。麦收季节,新韭花开,祖母一朵朵采来、洗净,放在案板上剁碎。韭花用碗盛着,撒些盐,再淋上些芝麻油,夹在新出锅的馒头里,香极了。韭菜的香和馒头的香混在一起,朴素加朴素,灵动加厚道,好似杨凝式的《韭花帖》。他的《韭花帖》也是有香气的,浑然天成的香气。午后三四点,读这样的帖,肚子 1 When it rained, I thought of Yang Ning’s “Leek Flower Tie”, so cut some leeks and then dumplings. Aroma of those flowers, thousands of years. I like to eat leek flower when I was young. Wheat harvest season, the new leek blossom, grandmother blossoming to pick, wash, chopping on the chopping board. Allium with a bowl full of Sheng, sprinkle some salt, then pour some sesame oil, sandwiched in the new pan, incense. Leek fragrant and bread mixed with incense, plain plus simple, smart thickened Road, like Yang condensate “leek flower Posts.” His “leek flowers posts” are also aromas, totally natural aroma. Afternoon three or four, read this post, stomach