My hometown, Shengzhou, is located on the bank of Cao 'e River, the hometown of Yue Opera and the hometown of Shu Sound. Picturesque scenery, a sea of people. It abounds in delicious food. There are countless steamed buns, tofu rice cakes, noodles, spring cakes, Chen's braised duck and glutinous rice fruit. My favorite things are tofu steamed bread and tofu rice cake.
Steamed buns are one of the favorite breakfasts of Shengzhou people. There are two kinds of fillings in Shengzhou steamed buns: fresh meat and tofu. When I was a child, I was poor in material things and rarely ate meat once. But I grew up really loving tofu buns more than fresh meat buns. With flour without yeast as the skin, tofu is stuffed with simple seasonings such as chopped green onion, bean paste, cooking wine, etc. The paper-thin skin is wrapped with tofu, wrapped with about 20% discount, and steamed in a steamer. The steaming tofu cage is ready. The freshly baked tofu cage is crystal clear. Through the thin leather, you can see the white tofu dotted with green chopped green onion, just like a handicraft, which makes people reluctant to swallow. But the tofu coming out of your mouth, accompanied by bursts of fragrance, makes your mouth water. Gently pick up a tofu pudding cage, take a bite first, and the rich soup will be drilled into the mouth first, which is sweet and delicious. Have another bite.
Now the steamed buns in Shengzhou have gone out of Shengzhou and spread all over the country, but tofu steamed buns are really rare. I searched two-thirds of the buns shops in Shengzhou, my city, looking for tofu buns, all of which only sell fresh meat buns. I once asked my classmates who opened a shop outside why they didn't sell tofu buns. The classmate replied: it's too much trouble to sell tofu buns, so I have to eat them now. If it is not steamed, it will be deformed, and it will take a long time to steam tofu.
Yes, in the hustle and bustle of city life, my breakfast is often hastily solved on the road. Only when you go back to your hometown on holiday can you sit under the big camphor tree, quietly wait for a drawer of tofu to come out, savor the food and talk about your parents.
Besides bean curd steamed stuffed bun, bean curd rice cake is also my favorite food in my hometown. Shengzhou rice cake originally belonged to New Year's Day food. In the cold winter, it was made almost a month before the Chinese New Year. The harvested japonica rice and glutinous rice are mixed, and the taste is soft and waxy. Compared with ordinary rice cake soup (hot dish rice cake and kimchi rice cake soup), tofu rice cake is the best in rice cake and the best in rice cake practice. When I was a child, there were only Chinese New Year holidays or guests or happy events at home.
Cut the rice cake into small strips, take out the pickles pickled in mom's jar, and shred the winter bamboo shoots, garlic, meat and mushrooms for later use. Spread the eggs into egg cakes and shred them. Stir-fry the rice cakes and side dishes. Add water and simmer with a large stove until the soup is thick. Then add tofu, garlic and shredded eggs. Stir well and a bowl of delicious rice cakes will be baked. The rice cake is very thick and the soup is delicious.
Tofu rice cake can be eaten in Shengzhou snack bar in the streets, but I don't know if it's because there is no simmering juice in the big stove or mom's pickles. Every time I eat them, I always feel that they are not so delicious. I still have to wait until I go home from vacation to satisfy my appetite.
Living outside has a taste, which is planted in your memory, attached to your memory, dissolved in your blood and accompanied by life. That's a hometown dish.