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Sunflowers blooming in the midsummer sunshine are a famous specialty of my hometown, Tangwangchuan.
Sowing sunflowers is very particular. The seeds need to be soaked in water for one night. The best seeds will sink to the bottom of the water. The next day, use your fingers to dig a small hole in the soil, place only one seed in each hole, and cover it with soil. After four or five days, small sprouts with shells will emerge from the soil and look like bean sprouts. Cotyledons grow in a few days, and the cotyledons are hairless and shiny.
About two weeks later, the original leaves will appear. Its shape is different from the cotyledons, and the leaves are covered with fine hairs. Then, gradually upward, slowly grow. The height of a sunflower can reach two or three meters. Its stalks are thin and long, covered with a layer of fine hairs. "There are no catkins blowing up due to the wind, only sunflowers leaning toward the sun." When the sun shines brightly in summer, the sunflowers bloom, with golden flower disks facing the sun. Looking from a distance, the green leaves set off the yellow flowers, which are full of vitality, pleasing to the eye, and unique. After two or three weeks, the sunflower lowered its head, and the center of the flower produced many sunflower seeds. The seeds were plump, neatly arranged, and lovely. There were two to three thousand sunflower seeds in each plate of sunflowers!
Sunflowers are full of treasures, and sunflower seeds are especially precious. First, it can be used to squeeze oil. Soak the peeled sunflower seeds in water and change the water every three days. After a week, when the hair on the sunflower seeds falls off, the oil can be squeezed. Sunflower oil is rich in nutrients, fragrant and refreshing, and can greatly increase peoples appetite; there is also dry frying, which is to put raw sunflower seeds in a wok, add seasonings, and stir-fry back and forth. The fried sunflower seeds will taste fragrant. Makes people salivate. I love eating sunflower seeds. Once, I picked a plate of sunflower seeds and ate them all. It was not enough!
In the end, only the sunflower stalks were left. This stalk is worthless in the city, but in the countryside, it has become a treasure of farmers. People dried it in the sun and broke it. In the summer, people put sunflower stalks into the stove to use as firewood and make a fire for cooking; while in the cold winter, people stuffed the sunflower stalks into the earthen kang. In this way, sitting on the kang, not only the body is warm, but also the heart is warm. Dry.
This is the specialty of my hometown-the sunflower, which is the messenger of light and the symbol of justice. Ah! I love sunflowers, and I love my hometown Tangwangchuan even more.
