Dragon's Tongue of My Homeland

I'm undergoing cancer treatment in Ho Chi Minh City. My body is extremely tired, and I'm experiencing many side effects after chemotherapy sessions. My wife read in the newspaper that dragon's tongue contains a high concentration of phenolic and flavonoid compounds that help fight cancer cells and prevent cardiovascular disease. However, finding dragon's tongue in the city is extremely difficult. So, my wife called home.

Upon hearing the news, the villagers quickly broke off fresh, green branches of the dragon's tongue plant and brought them over to my mother to pack and send to the city, filled with love and affection for the seriously ill patient.

Dragon's tongue and squid, brought from home, are cooked into a sweet and savory soup.

My hometown, in the southern part of Quang Ngai province, is very sunny this season. The sun makes the rice fields turn golden, urging farmers to harvest. The sun wilts the green vegetable beds in our gardens. And the sun also makes the young, vibrant green of the snake plant (Sansevieria trifasciata) surprisingly fresh and lush. This vegetable has been present in my village for a very long time. The villagers diligently cultivate vegetables and fruits to improve their family meals. A patch of land next to the fence is planted with snake plant, a characteristic plant of the barren soil. It requires no special care; its roots absorb nutrients from the soil and transform them into stems that sprout and grow lush and green.

As mealtime approaches, I stroll into the garden, pick a few sprigs of dragon's tongue, trim off the bumps around the stem, wash them thoroughly, and slice them into strips. This vegetable can be used in soups with meat, fish, or squid, or simply in a plain soup with a little peanut oil – all delicious. The vegetable is slightly slimy, crunchy, and has a characteristic mild sour taste that lingers in the mind...

Dragon's tongue and squid, brought from home, are cooked into a sweet and savory soup.

Returning to the pile of sea cucumbers my wife and I received from loved ones back home. The vegetables were neatly packed in a styrofoam box along with some fresh squid caught in the nearshore waters. My wife carefully washed the squid and drained it in a colander. The sea cucumbers were pre-processed before being added to the pot. Sliced ​​shallots were boiled in peanut oil until fragrant, then the squid was added and stirred with chopsticks. After that, water was added to the pot along with a little salt and a few slices of chili peppers.

When the water is boiling vigorously on the stove, add the dragon fruit to the pot and stir gently with a ladle. Once the vegetables are cooked, season to taste, add the chopped herbs and a little ground pepper to the pot, then remove from the stove.

The meal included a delicious and unique soup made with sea cucumber and squid. Taking a bite of the squid and slowly chewing, the sweet and savory flavors of the sea permeated every taste bud. The slightly slimy vegetables caressed the lips before sliding down the throat, leaving a gentle sourness on the tip of the tongue. That gentle sourness was like a mother's gentle plea to her child far from home to return soon. How much love there was!

Source link: https://thanhnien.vn/luoi-long-que-nha-185240327185614351.htm