【世界文联网】老家的记忆之 《韭菜花》（荐文 陈运发 作者来保军） 昨天大儿子从外地邮来两箱八瓶韭菜花，一是被儿子的孝心感动，二是又勾起了好多好多我童年的记忆，山东老家的好多人好多事不由自主的又浮现在眼前！

[World Cultural Network] memories of my hometown: leek flowers (recommended by Chen Yunfa, the author came to Baojun) yesterday, my eldest son sent two boxes of eight bottles of leek flowers from other places. First, he was moved by his son's filial piety, and second, he recalled many memories of my childhood. Many people in my hometown in Shandong were so busy that they couldn't help but reappear in front of me!

在山东老家，当时都在生产队，因为韭菜种一次吃好多年，一年又能割好几次，所以队里种的比较多，每次分菜都分好多韭菜，韭菜是包饺子的主菜，炒两个鸡蛋一拌就行，肉饺子是很少吃的，除非过年！韭菜从春天开始，在被割掉了一茬又一茬之后，到了秋天，才开始抽薹开花。盛开的韭菜花是洁白的，秋天，大片盛开的韭菜花白的耀眼。但韭菜花又是朴实的，它只是一簇洁白的小花，在人们的眼中是那么的不起眼，以至于没人仔细观察过盛开的韭菜花，更别提观赏。

In my hometown in Shandong, I was in the production team at that time. Because leeks were planted and eaten for many years at a time, and can be cut several times a year, there were many kinds in the team. Each time, I divided a lot of leeks. Leeks are the main dish for making dumplings. Just stir two eggs. Meat dumplings are rarely eaten unless the New Year! Leeks start from spring, after being cut off one crop after another, they start bolting and flowering in autumn. The blooming leek flowers are white. In autumn, large areas of blooming leeks are dazzling. But the leek flower is simple. It is just a cluster of white flowers. It is so insignificant in people's eyes that no one has carefully observed the blooming leek flower, let alone watch it.

韭菜基本上是不用种子繁殖的，农民让韭菜开花结子也没有什么必要，但韭菜花确是一种带有浓烈乡土气息的美味。韭菜花味道辛辣浓烈的，或许和开在秋天有关，就像大多数植物一样，在经历了春和夏的洗礼，变得成熟而有味道。秋的味道本来就是浓烈的。人也是一样，没有经历过风雨的“小鲜肉”，怎么会有成熟男人的味道？

Leek is basically propagated without seeds. It is not necessary for farmers to let leek blossom and bear seeds, but leek flower is a delicious food with strong local flavor. Leek flowers taste spicy and strong, perhaps related to opening in autumn. Like most plants, they become mature and delicious after the baptism of spring and summer. The taste of autumn is strong. People are the same. How can "little fresh meat" without wind and rain have the taste of a mature man?

开始我最喜欢腌制的韭菜花，上高中时，每个星期回家一天，那时是没有什么自行车的，都是跑着回家，星期六下午回家，星期天下午回学校，从家到张集中学九里地，也不算远，每个星期背十几个红薯面窝窝头一冠头瓶酒菜花或咸菜，天天吃韭菜花吃的烧心，放屁都一股韭菜花味，以致于后来闻着韭菜花味就反胃，韭菜花可以加入黃爪条罗卜条等等一块淹治，别有风味，吃时最好拌点香油更好，当然小时老家香油极少，除非过年才能吃上。

At first, I like pickled leek flowers best. When I was in high school, I went home one day a week. At that time, I didn't have any bicycles. I ran home on Saturday afternoon and went back to school on Sunday afternoon. It's not far from home to Zhang Jixue Jiuli. I carried more than a dozen sweet potato noodles, a crown bottle of wine cauliflower or pickles every week, and I was heartbroken to eat leek flowers every day, Farting has a smell of leek flower, so that it turns stomach when smelling the smell of leek flower. Leek flower can be cured by adding a piece of yellow claw strip, Luobu strip and so on. It has a unique flavor. It's best to mix some sesame oil when eating. Of course, there is very little sesame oil in my hometown when I'm young. I can eat it only during the new year.

腌制韭菜花的方法原始而简单，韭菜花不能太嫩，太嫩味道不浓，也不能太老，太老了就“柴”了，口感不好。将选好的韭菜花洗净，沥干水分，晾干，分次放在蒜臼子里面加适量盐，用力捣搉（却）碎，使伞状的小花梗破碎，和小花朵分离，尽量不要搉的太过成泥状。然后装在玻璃瓶子或者罐子里面，密封存放几天后再吃，因为刚刚搉碎腌制的韭菜花辛烈的味道刺激，口感不好，放置几天之后，刺激性的味道渐渐淡化，犹如陈放了几年的烈酒，口感变得柔和醇厚，回味悠长。这是腌制纯韭菜花的简单方法。

The method of pickling leek flowers is primitive and simple. Leek flowers can't be too tender, too tender, not strong in taste, or too old. They become "firewood" when they are too old and taste bad. Wash the selected leek flowers, drain the water, dry them in the air, put them in the garlic mortar for several times, add an appropriate amount of salt, and smash n (but) with force to break the umbrella shaped small flower stalk and separate it from the small flowers. Try not to make n too muddy. Then put it in a glass bottle or jar, seal it and store it for a few days before eating, because the pungent taste of the freshly chopped pickled leek flower is stimulating and tastes bad. After placing it for a few days, the pungent taste gradually fades, just like the spirit aged for several years, the taste becomes soft and mellow, and the aftertaste is long. This is a simple way to marinate pure leek flowers.

作者简介： 来保军，现任中华福禄慈善功德会会长，感恩智慧企业家联盟会长，中国孝协执委执行会长，河南名人企业家协会付会长，河洛书院院长。山东省善人，单县好人，中国伟志模板有限公司董事长！2015年巩义市委市政府为其捐资修路助教之善行，特（立）发功德匾予以表彰！2017被河南省国学会评为模范夫妻，2018年被巩义市总工会评为新时代突击手！他带领的企业多次被省交通厅高发公司授誉为质量一流企业，重合同守信用企业，科技创新企业！2016年被评为巩义市文明单位等！

About the author: Lai Baojun is currently the president of China ferro charitable merit Association, the president of Thanksgiving smart Entrepreneur Alliance, the executive chairman of the Executive Committee of China filial piety Association, the vice president of Henan celebrity entrepreneur association and the president of Heluo Academy. Shandong Shanren, Shanxian Shanren, chairman of China Weizhi template Co., Ltd! In 2015, Gongyi Municipal Party committee and government specially (set up) a merit plaque to commend him for his good deeds of donating money to build roads and teaching assistants! In 2017, he was rated as a model husband and wife by Henan Sinology society and a new era Raider by Gongyi Federation of trade unions in 2018! The enterprise he led has been honored as a first-class quality enterprise, a contract abiding and trustworthy enterprise and a scientific and technological innovation enterprise by Gaofa company of the Provincial Department of communications for many times! In 2016, it was rated as a civilized unit in Gongyi City!