Smart people scrimp and save, and usually mix them with coarse grains such as sweet potatoes to cook them, in order to eat them evenly all year round until the harvest.
The daily dishes are basically fresh vegetables grown in the field, or leftovers that can't be eaten at ordinary times, and then they are made into pickles and stored in the vegetable tank.
In that poor era, eating meat was a particularly luxurious and happy thing compared with now. Because it is rarely eaten, it will feel particularly fragrant.
Being able to eat a big meal means visiting relatives and friends and hosting a banquet. The delicious dishes at the banquet can still make people drool.
At that time, the rural banquet was not as high-standard as it is now, but it was a delicious meal that everyone expected. Generally, a person's marriage or wedding, or birthday, is a major event in life. It is natural to share joys and sorrows with friends and relatives.
When the banquet is held, one day in advance, the host family will ask a butcher to kill the pigs at home and pull the big white pigs out of the pigsty. Knowing that the pig was going to be slaughtered, he struggled to resist, but he could not resist several men who were five big and three thick and pulled a pig's ear forward. Others patted the pig's ass and pushed it forward. The harsh pig barking shocked every corner of the village. I don't have to wait for the notice to know that there will be a happy event at home tomorrow.
When you kill a pig, you will take a big footbath, take pig blood, then take a burning firewood, pour the pig blood into a big iron pot, cook it into solidified pig blood, then break it into small pieces and put it away. On this day, the dishes for dinner have been set. It's delicious to cook some bloody vegetables or stir-fry some garlic seedlings.
Those who are invited to help with cooking will start to be busy tonight. There were not enough stoves at home, so I picked up some bricks in the yard and formed a circle about half a meter high. While keeping the mouth open, put the big iron pot on it and burn the firewood below, and a simple stove chamber is completed.
The meat of the freshly slaughtered pig is fresh. The lean meat is cut into large pieces and kneaded with cooked and drained rice soup, glutinous rice flour, pepper powder, Chili powder and other seasonings. It's about to start frying crispy meat, commonly known as running oil pan. Pour half a pot of rapeseed oil into an iron pan, and slowly boil it with a small torch. With the fragrance of the oil floating out, put the kneaded meat pieces into the oil pan one by one, and instantly hear the crack of rapeseed oil, and the flowers in the pot are in full bloom.
Put too much, turn it over quickly with a big net. At this time, the fire in the furnace cavity should be smaller to avoid being scalded. When the two sides are a little golden yellow and crispy, it's almost ready to go out. This big piece is called big crispy meat, also called fragrant bowl. Then cut into pieces and put them neatly in a big bowl. Wait until the next day to use taro, radish or peas as the base. Put it in a steamer and steam it in a pan. Add a spoonful of soup and put some sugar on it. At the main table, this dish is placed in the middle of the table. It's the main course. You can't help yourself. According to the rules of our country, you have to wait for the host family to send a message to thank you for coming. Please forgive my poor hospitality, and then the guests can eat this bowl of dishes with chopsticks.
A small piece of meat is fried into a small pimple, which is called crispy meat or crispy meat. When I first fished it out, it was crisp and delicious. However, this is not available to ordinary people. Only the chef can eat two pieces at the same time. This cupcake is also to be reprocessed on the main table. It is mixed with soup made in cook the meat, such as Rob or kelp. Then put this cupcake in and cook it. Each table is equipped with two bowls, which are placed on both sides of the table so that everyone on the table can get them.
After frying the crispy meat, the sticky sauce remains in the basin, then put the salted fish in, wrap it in a layer of sauce, and fry it in the oil pan until both sides are golden. Until the next day, with homemade sauerkraut, add coriander, onion, garlic, pepper and pepper to make a pot of thick sweet and sour fish soup. Put the fried fish in a long fish dish, pour a spoonful of fish soup with a big iron spoon, and then steam it in the pot for a while. On the table are Xian Yi, old and young.
Cut the pork belly into cubes, fry it in oil pan, fry the skin crisp, and then apply a layer of soy sauce. Cut the square meat into small squares, but don't cut off the skin. From the skin, it is still a complete piece of meat. Put one side of the skin on the bottom of the bowl, put a little homemade dried bean curd on the meat, then add a little soup and steam it in a steamer. When cooking, turn it over in a bowl with the skin facing up, put some sugar on it and serve it. When you pull it with chopsticks, the skin will crack and become a small piece of pork belly. Although the meat is fat, it is fat in your mouth but not greasy. And the dried beans in that soup are delicious, too.
There is also boiled pork belly (now commonly known as braised pork with plum vegetables), and the fried pork belly is cut into pieces and placed neatly. Then cut the pickles pickled at home into fine powder and fry until cooked. Put pickles at the bottom of the bowl and pork belly slices on it. Steamed by fire, this dish is soft and rotten, and it is not greasy when eaten too much, especially the pickles at the bottom of the bowl can hold several bowls of rice.
At that time, the rural conditions were limited, and I still remember that some dishes were very small. Basically, they are all cut into eight pieces on a table, one for each person, and you can't eat casually. After the chopsticks are moved on the table, they should be divided by the older people at the table, and each person should be divided into bowls to avoid too many greedy clips and some people can't eat them.
When dividing candy, elders should also divide it according to their heads. Sometimes I give two more children at the dinner table. That's two other sweets. As happy as finding a gold ingot.
At that time, the highest standard of rural banquets was five bowls and four plates, that is, nine dishes, mainly pork, and various fancy dishes. At that time, there were no restaurants to eat and no chefs to go to the countryside. They all ask their neighbors for help and cook together.
At that time, catering was very tiring, but it was also grand and prudent, and people who came to help were very happy. There are few dishes left on the table. Whoever doesn't come, the host will pack more.
Now, I have eaten a lot of banquets and delicious food, but I have never found the joy of eating banquets as a child.
Now that the conditions are good, eating meat has become the norm in life. There is no desire to eat a banquet in life, and naturally you can find the expectation and joy of that year.
Those simple foods, hidden in the depths of memory, have become the most beautiful taste!
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