As for Ye's prose, I believe everyone is familiar with Ye in life! In many places, there is the custom of making Ye Ba 'er on Dragon Boat Festival and Mid-Autumn Festival. Leaves are a delicious dish. Let's share with you the essay about Yebal!
About Ye Ba 'er Prose 1 Yesterday, I received a phone call from my mother, informing us that we must go back to eat Ye Ba 'er cooked by her own hands during the Dragon Boat Festival, and said that other brothers and sisters had also informed us separately.
In fact, I haven't eaten Yebal cooked by my mother for many years, and I really want to eat Yebal cooked by my mother.
When I was a child, during the Dragon Boat Festival or Mid-Autumn Festival, almost every household had to make leaves (also called bars). This is not only a local life custom, but also a manifestation of parents' love for their children.
Therefore, if a family doesn't make leaves during the "Double Festival" or leaves are late, children will blame their parents for not loving them. So no matter how poor the family is, we should basically do something more or less.
There are seven people in our family, and Ye Erhua has always been the favorite of our five brothers and sisters. Therefore, every two days before the Dragon Boat Festival or Mid-Autumn Festival, parents began to make Ye Ba 'er without interruption.
In fact, the process of making leaves is quite simple. We witnessed the whole process of making Yebal by our parents.
After lunch two days before the "Double Festival", parents prepare rice and glutinous rice respectively in advance. The ratio of rice to glutinous rice should be two-thirds of rice and one-third of glutinous rice.
Of course, in that rice "out of stock" era, although my mother prepared some rice in advance, she still had to sift the rice with a rice sieve. The better rice on the rice sieve was reserved for "reception" guests, and the broken rice leaked from the rice sieve was used as the "bottom cake" of Ye Er Dam. In rural areas, there is a saying called "Fajiao".
Rice and glutinous rice should be soaked in cold water for several hours at the same time. If you want to make the leaves sweet and refreshing, you have to add a handful of winter beans to the rice when soaking it, so you don't need to add "condiments" such as saccharin and sugar. This is also a "folk prescription" invented by my mother herself.
Parents let them go home at night, and sento bought rice and glutinous rice several times. Then, our five brothers and sisters divide the work, and my father and eldest brother are responsible for "pushing the mill";
The elder sister is responsible for "grinding", that is, every time the stone mill is pushed twice, a small ladle of soaked rice is put into the small hole of the stone mill, and the fine rice slurry continuously flows out from under the stone mill and finally directly flows into the large pottery bowl prepared in advance.
Then, the mother ran to the kitchen and put the scoured glutinous rice into a "wooden steamer" (an appliance for steaming rice); My sister and brother are responsible for burning the fire in turn and steaming glutinous rice with a big fire. During the fire, the three of us ran to the stone mill from time to time to watch dad and big brother push the mill.
In retrospect, the creaking sound is simply a wonderful piece of music, which makes people miss it very much.
After the glutinous rice was steamed, my dad's rice was ground out. Mother washed the rice slurry on the stone mill with clear water. First, it's a pity that the rice slurry left on the stone mill is wasted. Second, it is convenient for next cleaning and use.
Then, my father poured the steamed glutinous rice into a big pottery bowl, and then vigorously stirred the glutinous rice and the rice slurry pushed out by the stone mill for several times. Finally, he took the big pottery bowl to a very hot corner of the stove, and then covered it with a rice cover, which was to keep warm and dust-proof, and to prevent cats and dogs from stealing food.
After all this, my mother began to cook some simple dinners for us.
At about five o'clock in the morning, my mother urged my father to get up and stir the solidified or semi-finished leaves in the big pottery bowl. When dad is busy with these things, it will be dawn.
At dawn, my mother began to divide the work. My father continued to be busy with his farm work. My eldest brother and my mother went to pick tung leaves on the slope. My sister is in charge of cooking, I am in charge of herding cattle, my sister is in charge of cutting pig grass, and my brother has no way out.
Mother is also very particular about picking tung leaves. Don't make them too big, too small or too round. The most suitable leaves are long and flat leaves like willow leaves, which are wrapped by tung leaves. That's a real leaf.
Therefore, the Ye Ba Er made by our family every year is not only more delicious than the Ye Ba Er made by others, but also given by passers-by, which is especially "like".
At noon, my mother will do some preparations for steaming Ye Er Ba at home, and at the same time observe the "movement" of the big pottery bowl to see if Ye Er Ba is "bubbling". Once "bubbling", she will light a fire and prepare to steam Ye Er Ba at any time.
Mother said that the hair quality of leaves is very particular. If leaves are not "foamed" and steamed in advance, they will not be refreshing to eat. If steamed for a long time, the steamed banana will be sour and not funny.
Our brothers and sisters are also fully prepared. Matches, hemp roots, firewood and so on are all ready. Just wait for mom to give the order to "light the fire" and we will do our job.
At this time, my sister and I will take turns to make a fire. Mother mixed the "foamed" unformed leaves evenly by hand, then estimated and evenly divided them with a porcelain basin, then put them into tung leaves with a spoon, then folded them back and put them into a relatively flat steamer woven with bamboo blocks.
Big sister is learning while watching, although it is slower, although the "sample" is not as good as mom's bag, but at least it speeds up the bag.
We also observed while making a fire. We kept playing and fighting. After a pot of leaves is wrapped, mother will cover it with a clean wet handkerchief for fear of "running out of gas". We didn't burn until mom said we could make the fire bigger.
After about 10- 15 minutes, the leaves are steamed. When my mother washed it with cold water and quickly opened the lid, the whole kitchen was steaming and the smell of leaves floated out.
After the first pot of leaves came out, mother asked us to eat with an open stomach. Mom then continued to wrap leaves. When the pot was full, we continued to burn the fire. Every time you cook yeba, you usually steam four or five pots.
The leaves just out of the pot are very hot. Although my mother reminded me to chew slowly and burn carefully, I still made a fool of myself and burned my hand more than once.
In fact, when a person really eats leaves, he can't eat a few. Even after eating two or three, he naturally felt a little full. Since we have a holiday, we should still leave room for our stomachs to eat some meat, salted eggs and so on.
In the afternoon, after the leaves calmed down, my mother had lunch and began to select leaves with "samples" and send them to the bay in turn, 20 for each family.
Every time my mother goes to someone's house, she will say, this is our Yebal. I'll give you a taste. Of course, there are other people in the Bay who are usually close to their parents, such as Sanguantian's aunt, such as Create's cousin, and so on. My mother will also send them more than 300 thousand yerbal.
At that time, the whole production team was United and friendly, and the neighborhood relationship was also very harmonious.
At least, once a bay has delicious food, it must send it to each other. Your family gave me 20 Yel bags, and my family gave you 20 Yel bags, which is euphemistically called tasting each other. In fact, it is the traditional virtue of "coming without being rude".
Of course, there are also a few very poor farmers, or farmers who have not made leaves for other reasons.
Such a family can only receive Ye's share, but cannot repay Ye's share. However, they will try their best to Yuzryha next year when they can. I still feel guilty because I always pick up other people's leaves.
My mother has been busy all afternoon, and after sending the leaves in turn, there are only 100 leaves left at home at most.
That night, or the next morning, our family will receive Yebal from our neighbors one after another. Mother kept the list of Yebal given to us by our neighbors so as not to be confused with our Yebal.
Of course, some farmers who didn't make leaves certainly didn't give them to our family. My mother never said anything, but our brothers and sisters said that our family would suffer!
And my mother always laughs and says, who has no problem? After listening to my mother, we won't say anything anymore.
Our brothers and sisters usually only eat a leaf bar given by our neighbors, and the rest is left directly to our parents. Because the leaves made by neighbors are not as delicious as those made by mom.
Everyone in the production team who has eaten my mother's yerbar says that my mother's yerbar is the best, not only fragrant and sweet, but also has a special "sample". Many people praised my mother's skill in making leaves, which was first-class in the whole production team, and asked her to teach me some experience.
Ye Ba 'er's cooking in one season cannot be finished in a day or two. It will be moldy after a long time, so for several days in a row, my mother either steamed it and ate it, or put it in the stove and cooked it for our brothers and sisters.
The gentle Yebal made by my mother amused our brothers and sisters the most, and was taken away every time. Now I can still remember: the smell of Ye Er Dam cooked with warm fire was neither burnt nor burnt. Brown tastes better than eating!
As time went by, our brothers and sisters grew up one by one. My father no longer undertakes the work of pushing rice with a stone mill, but me or my brother. Of course, the elder sister and younger sister are still responsible for "grinding" or making leaves, and other procedures have not been reduced.
Later, our brothers and sisters stopped pushing the stone mill, and the "iron mill" replaced the stone mill and withdrew from the historical stage. The rice slurry produced by "Iron Works" is finer. Similarly, other production procedures remain unchanged.
The rice used to make leaves no longer uses the "refined" broken rice from the rice screen as the "bottom cake" but directly uses high-quality rice, and glutinous rice is also the best and most glutinous.
Nevertheless, I still feel that there is a gap between the leaves made of rice pulp ground by "iron mill" and those made of rice pulp ground by stone mill, and the specific gap can only be said to be the reason of "grinding".
Later, our brothers and sisters all grew up and got married. In the words and deeds of parents, we all learned the craft of making Yebal, and we can make Yebal ourselves, and it tastes good. This may be the so-called "mentor makes mentor".
Later, brothers and sisters went their separate ways, and we were too troublesome. We haven't done leaf brush for many years ourselves.
Few people in the countryside make their own leaves now. Therefore, anyone who likes to eat leaves at the "Double Festival" will go to the streets to buy leaves to eat. The people who sell leaves on the street have a good business.
But I never eat leaves sold on the street. I still like to eat yerbar cooked by my mother.
When I got a call from my mother, I seemed to smell the fragrance of Ye Ba 'er made by my mother. ...
About Ye Ba 'er Prose 2 At five o'clock in the morning, people were awakened by the chirping of birds, and they couldn't sleep late-besides the harassment of birds, they were also hungry.
In summer in the countryside, the days are long and the nights are short. The body is like a lush thing, and it seems that most of the time, the stomach is hungry.
When I heard my mother say that she wanted to be Yebal, I suddenly exulted-I could reward my stomach. In that era when there was almost no meat, yebar was a better hunger-resistant food.
To eat the Ye Er Dam, it takes a lot of trouble: cleaning the stone mill, grinding rice pulp, picking tung leaves and steaming the Ye Er Dam on fire.
The sun is not so poisonous in the morning, and the atmosphere has not come up yet. This is the prime time for us to work in the fields. After I came back from the ground and had breakfast, I drew water from the well, and then I ground it with my father, while my mother ground it. Dad is on a business trip, and my aunt will come to help push the mill.
Grinding, also called watching grinding, is to put the soaked rice into the grinding hole with a spoon, not too much per spoon. Eating too much will make it rough and unpalatable, or even uncooked. Grinding is often a good kind of labor, and it seems to be a kind of "care" for those who put grinding.
In fact, this is not the case. In the process of grinding rice pulp, grinding seems to be the easiest job, but it is people's patience and determination-every time you scoop rice grains, you should also scoop a little water, so that the ground rice pulp is even and delicate-the moderate thickness of rice pulp will determine the shape, color and taste of Ye Er Ba.
At about ten o'clock, the sun suddenly slanted across the eaves and fell brightly, making people unable to open their eyes.
I was sweating like a pig, so I called my mother "hurry up" with a smile. Mother said, it's almost over Hold on a little longer.
Mom still keeps a slow pace.
Leaf bar, made of tung leaves, is soft and comfortable with a wide leaf surface. Climbing trees should choose leaves that are not damaged, and naturally there should be no small and asymmetrical leaves. Picking tung leaves is often a man's business, because first of all, it is necessary to psychologically defeat a terrible animal-octopus, which sleeps on the leaves.
At this time, it was the time when Illicium verum ate the leaves of Jatropha curcas, and the ferocious face made people get goose bumps all over. Eight-legged tripod, the same color as leaves, climbs on the back of leaves. When it hears noise, its feet are weapons, and its hair stands on end. Hands will be poisoned, swollen and itchy wherever they touch.
If you want to eat leaves, you will get in the way. It's like going to the market in high spirits, but you must pass someone else's yard, so be careful that bad dogs suddenly rush out and bite people. Helpless, we had to bypass other tung trees. Take a stick in your hand and poke the leaf surface first. When you see that there is no octagonal cut leaf surface and the leaf surface is wide, complete and symmetrical, you can quickly pick it off.
If you want to eat leaves, the whole family must be busy. My sister has washed the utensils for steaming leaves under the arrangement of her mother, and then prepared firewood to make a fire. When a fire is lit in summer, everyone will be reluctant to part with it. Children will watch with envy their brothers and sisters doing housework with their parents and always say, "When can I grow up?"
Mao Mao firewood, such as crop stalks, will not blink after entering the stove, and steamed leaves will not be burned. Smart sisters will naturally pick some thick dry branches or wood blocks carved from tree roots, hold a furnace, watch from a distance, and pass them in when they are about to fall.
It's called watching fire. Compared with burning Mao Mao firewood at ordinary times, the people who burn the fire are much more detached.
Mao Mao firewood is burning every day, and people are indispensable in front of the stove. It is an additional compensation or "preferential treatment" for those who burn dry branches or wood blocks before burning "hard dishes" during the Chinese New Year holiday.
Mother scooped the rice paste onto the washed tung leaves, folded the leaves along the middle vein, then gently closed them and arranged them in a steamer. A fierce fire came and the water soon boiled. Soon, the fragrance of leaves floated out.
There is a large family living in the yard. After the leaves were cooked, my mother asked us to send some to our uncles separately, and then the family ate around the table.
Tear open the leaves, the soft and fragrant leaves are printed with clear veins, and a faint fragrance comes to my face. Take a bite of the leaves, drink a bite of porridge and chew some pickles. Lunch was simple, and our faces were covered with sweat.
In the afternoon, plan a kang in the kitchen, cover it with charcoal fire, take it out every once in a while, pat off charcoal ash and crisp leaves, and can't wait to take a bite of golden banana and chew it slowly. The smell is so strong that I can't bear to swallow it.
Decades have passed, and the stone mill under the eaves of the old house is still there, engraved with traces of wear and tear. Every time I go back to my hometown in summer, I want to say "Be Yebal". I still submit to humiliation when I see my elderly parents.
This year, tung flowers were frozen, and my father finally got rid of the disease and left. Remembering the first time he arranged for me to pick tung leaves alone, I couldn't help but burst into tears-he roared, "You are a big man who is afraid of star anise. What else can you do? "
It was an unforgettable growth of a teenager more than 30 years ago.