儿时的记忆中,村子东边有个很大的池塘。每到夏季,芙蓉出水,荷叶田田,形成一道美丽的风景。酷暑时节,母亲从田里干活回来,常顺便到池塘采一片荷叶,给我们做粥。采荷叶有讲究,嫩叶不够味儿,老叶又嫌味苦,必须选老嫩适中叶脉清晰的。母亲采回荷叶先洗干净,再把米淘好,放上适量水,直接将荷叶当锅盖盖好,大火煮沸,小火慢熬,蒸汽会熏着荷叶,灶间很快便会弥漫起荷香,而荷叶也会从绿色渐渐转为黄色,软塌下去。等粥煮好了,已被染成黄绿色。母亲还会变换花样熬粥。先将一张荷叶铺在锅底, Childhood memories, there is a large pond east of the village. Every summer, hibiscus water, lotus leaf fields, forming a beautiful landscape. Summer season, the mother came back from the fields work, Chang Shun went to the pond to pick up a lotus leaf, give us porridge. Sampling lotus leaf stress, young leaves is not enough taste, old leaves and bitter taste, you must select the middle tender veins old tender clear. Mother pick lotus leaf first wash clean, then the rice Amoy good, put the right amount of water, the lotus leaf directly when the lid is covered, the fire boil, slow fire boil, the steam will smoked the lotus leaf, the kitchen will soon Filled with incense, and lotus leaf will gradually turn from green to yellow, soft collapse. Porridge cooked, it has been dyed yellow-green. Mother will change the pattern porridge. First lotus leaves shop in the bottom of the pot,