What if the banana green strikes？ Stewed meat stewed goose ate it.

The original Si Xiaole flavor planet comes from the album Looking for Dongguan.

In ancient India and Persia, people said that golden banana fruit is "a good health care fruit given by God".

Banana farmers in Mayong also feel that the whole world should love bananas.

How delicious can bananas be?

Ah! Ma Yong banana, it smells good!

When I went to Mayong, I happened to catch up with the second year of the typhoon. Bananas failed to harvest, and dozens of villages in hundreds of miles were densely covered with the worries of banana farmers.

In the past, people in Mayong firmly believed that bananas were the most honest crops, and Mayong was the land blessed by banana fairies. Everywhere, the sunshine is cool and the water is abundant. Ma Yong’s ancestors worked hard to reclaim land around the sea, enclosing a fertile and sandy alluvial plain farmland, creating an ecosystem that is very suitable for banana growth.

Half a century ago, the yield of bananas in Mayong reached 4,400 kilograms per mu, and the state specially awarded banana planting certificates. In 1987, this humble small urban and rural area in the Pearl River Delta created a crazy achievement of an annual banana output of 22 tons. At its peak, Mayong bananas were even exported to the Soviet Union, Canada, Japan, North Korea and Hong Kong.

It’s just a banana. What’s the difference? Bananas sell well, that is, Mayong people can do business.

Guest officer, please stay and eat two bites of bananas produced in Mayong. You can’t help but say, "It smells good!"

Ma Yong banana is pleasing in appearance, which is different from the slender bananas in Southeast Asia. Ma Yong banana is another school of healthy and strong, with neat fruit combs. The ripe banana skin is golden yellow with sunny luster, and at first glance it is a baby nourished by the land.

Eat it in your mouth, and sure enough! Fructose is abundant, the flesh is sweet and waxy, and the rich banana aroma scatters flowers in the mouth, which is really different from bananas elsewhere. In the local words of Mayong: "It smells like bananas!"

Li Yingqiang, a banana wholesaler who has been running with his father for decades, remembers that 1999 was the best year, and he could sell 40,000 kilograms of bananas to Henan a day.

He Jianxian, a banana farmer, also remembers the good days when he planted several thousand kilograms of bananas a year and earned hundreds of thousands of dollars. At that time, the banana chamber of commerce in the Soviet Union spent several months coming to the banana field to purchase goods, boasting in half-baked Chinese that Mayong bananas were soft, smooth and sweet, with unique flavor and the best taste.

Most people in Shangcun village in machong have gone to do business all over the world, but every household still has an inseparable relationship with bananas, or has a few acres of banana fields at home, or a banana purchaser who migrated from other places in previous generations. There are even several households at the end of the village who specialize in buying and selling fertilizers in banana fields.

Bananas can be harvested in all seasons. Except for those who buy and sell, there are traces of bananas in the daily diet of people in the town. Every once in a while, they get into the banana forest and cut off a handful of green ones. They put the tail of a bicycle and carry it home with a snort. They put it in a rice jar and cook it golden with incense. Old people and children can eat it happily for a week.

"Porphyra and banana syrup" is not a dark dish

Banana bone soup, braised goose with banana and fried eggs with banana buds all make you want to stop.

Li Yingqiang does banana wholesale and other fruit wholesale at the same time, but every year on the second day of February of the lunar calendar, he will definitely go back to Mayong to attend the "Apo Club". On that day, every household will make banana pancakes to offer sacrifices to Nu Wa Niangniang. Adults always remember to find the empress to keep safe, and children always remember that the empress has come to protect their food.

Locals also make pancakes with banana buds.

Ma Yong’s banana pancakes are too sticky to stop: mash the yellow ripe banana pulp into banana paste, add glutinous rice flour and water, stir well, pour it into an oil pan, spread it thin and fry it, which is soft, tough, sticky, simple and rough, but it is firmly entangled in the taste buds by the sweet and soft glutinous local bananas.

We didn’t catch up with the grandmother’s meeting, and we had a banana feast including banana pancakes at the "Harvest Farm" next to the machong Highway, which opened our eyes! When bananas are regarded as daily food, there are so many strange ways to open them!

Boss Huang, who also grew up in the banana forest in his early 50 s, took care of this roadside water village dish for 7 years, and now there are more than a dozen bananas on the menu.

Banana Bone Soup, Banana Braised Goose, Banana Bud Fried Eggs, Sweet and Sour Bananas, Golden Wheat Banana Balls … Remember to save your stomach for a bowl of traditional laver and banana syrup after dinner, and bananas are gorgeous in Cantonese cooking without violating!

Most of the bananas used for cooking are raw bananas, with a lot of glue but a weak aroma of banana fruit. They are a supporting role who keeps his own quiet contribution, and will not steal the flavor of other ingredients. What they eat is mainly the wonderful taste of bananas between refreshing and sweet and sticky and sticky.

Ma Yong people also found more reasons for this sweet and plump food to clear away heat, dampness and stomach.

Mayong people think that banana laver syrup can prevent pinkeye, clear away heat and relieve summer heat, reduce fire and improve eyesight, so many families can eat this classic dessert:

The practice is roughly to peel raw bananas, soak them in water, cut them into pieces, rub them with your hands, wash off the banana gum, and then boil them in boiling water.

When the banana gum floats, remove the gum foam with a spoon and wash it with cold water to make the bananas in the field fresh. Add ginger slices and boil them in water for half an hour. When the banana slices become soft, add the washed laver and add brown sugar.

This is a pot of sweet and sour summer syrup, and it is also one of the must-eat items in Dongguan in my mind.

"Bananas are more than fruits for Ma Yong people." It is three meals a day, which is a daily support.

The warning given by the older generation of banana growers to the young people who continue to grow and manage bananas in Mayong is that the most difficult thing to grow bananas is persistence. For hundreds of years, Mayong people have repeatedly fallen and got up in seedling raising, planting, harvesting and ripening, and they have probably missed 11,000 miles. Nowadays, no one can guarantee how long the road ahead is.

A new batch of Ma Yong’s "american born chinese" are also hesitant, but they are more determined to stand at the intersection with the banana forest.

The spring of 2020 is still wet. Banana farmers said that the mother bananas that were blown down by the cold wave and typhoon two years ago have now sprouted again. This year’s Nu Wa Niangniang not only inspired everyone’s enthusiasm for banana pancakes as always, but also seemed to bring some new hopes for bananas.

Author: Si Xiaole

Typesetting: settling dust

Head picture: "Looking for Dongguan"

Original title: "What should I do if banana green strikes? Stewed meat stewed goose eat it! ! 》

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