The function of delicious food for people is to make people happy and full. In the process of satiety, people can enjoy all kinds of sour, hot, salty and sweet delicacies, and sometimes the function of pleasure may be greater than satiety. Whenever I see all kinds of dishes fried, steamed and fried, I can't help swallowing saliva, perhaps because food was too scarce when I was a child. When I was young, in the rural areas of Xinjiang from 1971 to 1981, I could only eat food that could barely be called "gourmet" during the Chinese New Year. I usually just ate my stomach. So, at that time, I can look forward to the New Year!
After 1981, life became easier and easier, and there were more and more things to eat. By the Spring Festival, jiaozi had all kinds of chicken, duck, fish and steamed buns. Among these delicious foods, what I can't forget most is my mother's fried fish.
When we were young, we usually didn't say "Chinese New Year" but were very busy. Every year, the Spring Festival is coming, and it will be about 21 days before New Year's Eve. There are two main busy contents: cleaning and cooking. Cleaning is a tiring job. You have to paint the walls with lime. Everything in the house is moved to the yard and cleaned upside down. And wash quilts, sheets, curtains, everything that can be washed. When these jobs are finished, we will start to do what we like ~ cook food. My hometown is Sichuan, and I'm not good at making pasta. After I came to Xinjiang, two neighbors cooked many kinds of pasta, which was especially delicious. My sister and I often visited and often ate it. My mother studies hard to satisfy our cravings. My sister and I are greedy cats and my mother's little helpers. Make enough food to eat until the fifteenth day of the first month! Steamed buns, steamed rolls and steamed buns are all kinds of sweet and salty; Fried oil cake and twisted oil fruit ~ At that time, although the conditions were not good enough, flour was still enough to eat!
among all the foods prepared during the spring festival, I like to eat mom's fried fish best. Small fish is a five-way black bought by my father from the market. It is about ten centimeters long and has four or five black lines on it, so it is called five-way black. This kind of fish may be cold-water fish, with a long growth period and very tight meat quality, which is very delicious. I bought frozen fish, soaked it in cold water to thaw it, scraped the scales, removed gills and viscera, washed it clean and controlled the water, and then my mother marinated it for half an hour with her secret recipe, then wrapped it in egg white starch, put it in a hot oil pan, and fry it slowly until the fish turned golden, then took it out and put it on a plate, ready to eat! Mom will fry a big pot, which is a must and the most popular dish for guests at home. At that time, there were a lot of people coming home to pay New Year's greetings during the Spring Festival. Most of the fried fish were for entertaining guests, and our children didn't eat much and basically didn't enjoy themselves. However, mom loves the children the most. When we first came out of the pot, everyone around the pot table could eat one or two.
? The little fish just out of the pot is golden and shiny all over, steaming and emitting an attractive fragrance. Have a bite! The skin is crisp and the fish is tender, so you can't bear to swallow it when you eat it. This dish is also my father's favorite. I don't know that since that year, I can't buy such a fresh five-course black. After my father died, I never ate my mother's fried fish again. This winter, my mother moved to live upstairs in the county, and spent the year upstairs. Chatting with my mother during the Chinese New Year, talking about the previous Chinese New Year, I talked about her dry fried fish. My mother said that my sophomore sister's brother-in-law is also missing her dry fried fish!
? As luck would have it, a few days ago, I saw an issue of "Let's Talk", in which Professor Wang Renxiang, an archaeologist from China Academy of Sciences, introduced food archaeology. ? In the program, Professor Wang introduced the food heritage of our country in a sweeping way. Bianjing's crab roe buns, old Beijing's pancake fruit, and noodles unearthed in Qinghai. These, even more, have induced my yearning for dry fried small fish, reminding me of more unforgettable tastes in the Spring Festival.
Yes, a country has a national food heritage, which can reflect the development of politics, economy, science and technology at that time to a certain extent, and reflect the production and living standards of local people at that time, so there is the knowledge of studying food archaeology. For a family, which family doesn't have a few family dishes! The family dish may be a plate of dry fried fish, or a plate of homemade pickles. Not so tall, but the laughter and laughter in the process of frying the dish, the whole family gathered around to enjoy the delicious scene during the Spring Festival, which made the dishes condense the taste of home. A wanderer will go home for the Spring Festival when he is thousands of miles away from home. He is going back to see the people who cook, taste the dish that he has been thinking about in his heart, relive the delicious warmth of his loved ones sitting around, and solve the sadness that he can't get rid of when he is away from home ...