五点,鸟儿从窗边飞过,感觉清晨是它们一天里最兴奋的时刻。
把绿豆下了锅,烧好水沏壶茉莉花茶,再轻轻地掩上门,悄悄去买个菜……白菜挂着露水,萝卜还带着泥,桃红掩在叶绿里,菜市边的日日有花仍开得如常。
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赶在马路还没喧嚣之前,带着家人喜欢的菜乐滋滋地归。自知厨艺天然欠佳,又不愿不肯下味精调料,每回都得依仗食材的新鲜来支撑。
水豆腐带回家时还是热的,用凉开过一遍,让它静卧5-10分钟,淌出的汁水、倒了。再泼上酱、洒点儿黑芝麻,蒙上保鲜膜、送入冷藏收味。
黄瓜我们都爱脆口的,拍得留有余力。腻了蒜泥味,改为居酒屋的作法,酱汁铺得恰好。
蒸水蛋,就水一些;西红柿好有生气,那就盐水洗净生吃。绿豆汤歇够了,打一碗,配那家老店的三角糕挺融洽的。
儿子,睡醒了。
一起听会儿南音、也胡诌了一会南音。慢吞吞地吃着早饭,闻闻厨房里砂锅浅浅送来午餐的气息。想想,过会得要用花露水擦擦席子,夏天好热噢……
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