What to eat in the morning?

What to eat at noon?

What to eat at night?

Hearing this, the men with bare chests and open trousers couldn't help picking their nostrils, smashing their phlegm on the ground and gnashing their teeth, saying, "melodramatic! I don't care, I can eat. "

When I was in college, a northern classmate said earnestly to the unchanged food in the canteen: "Eating at home is called life; Eating out is called survival. " I understood at that time. But I didn't know until I really stepped into the society that there was a world of difference between the two.

I have always had a feeling of awe about sending imported food. The most common three meals are the most easily overlooked. In the era when e-commerce is sweeping every corner of life, if you are hungry, ordering a takeaway will kill your hunger in minutes. Soon, it may be delicious, but there seems to be something missing. If the ship of time can be reversed, can you still remember what you ate?

Eating should be the most memorable and gentle action that can easily awaken the deep heart.

When I was in primary school, there were often vendors pushing carts to sell sugar cane, and my father would buy a whole tree from time to time. When we come home from school, dad will drag sugar cane from behind the door like a magician. Hold the cane on your shoulder in one hand at an angle of 45 degrees with the ground, and cut off the black hard scar on the joint with a kitchen knife in the other hand, cut off all the bumps on the surface of the cane, and then chop it into pieces 30 to 40 centimeters long. Scrub the chopped cane with salt water and cotton cloth before putting it in your mouth, for fear of pesticides.

Everyone moved a small bench and sat around the basin dedicated to spitting slag. Sugarcane can't bite joints, it's too hard and it's easy to hurt teeth. You should just chop it off with a knife. Hold the cane up and down with both hands, bite down, pull out the long tail, chew, swallow the juice, spit out the residue, and then take a new bite, and so on. Sweet juice happily rolls into the stomach and then spreads to every cell. The sweeter, the harder it is to chew.

But now, when there is sugar cane, I am not at home; Even at home, I am the only one who eats. Mom and dad are old, their teeth are loose, and they find that their blood sugar is high, so they basically don't eat sugarcane. I happened to see freshly squeezed sugarcane juice in Guangzhou and put the segmented sugarcane into the blender. In less than ten seconds, a glass of juice is ready. But I can't eat that expectation back.

Eating is not the ultimate goal. The process of preparing for dinner, this interest and longing, is simply wonderful.

When I was a child, I used to bake sweet potatoes in the mountains. Sometimes sweet potatoes are brought from home, sometimes they are secretly dug into other people's fields, and then the dirty things on the surface of sweet potatoes are wiped off with leaves. Looking for branches and weeds all over the mountains. The sun is hot, but it doesn't feel hot; Some weeds have thorns, which will scratch the skin but do not feel pain; My mind is full of sweet and crisp sweet potatoes. Find a big stone in the lee, bury the sweet potato in the picked branches and weeds, light it and start burning, and then add firewood constantly. In fact, the professional firing method is to build a stone kiln, but we don't understand it, so we just do it casually. Often the sweet potato is baked black outside, but it is still hard and immature inside. However, everyone still ate happily and chewed hard. While eating, they ridiculed that "raw sweet potato has tonic" (Chaoshan proverb means that raw sweet potato is good for health).

I can't eat the taste of home outside, but I don't want to make do with it, so I try to make it myself. I don't want to follow the recipe. I always want to add some creativity and accidentally make dark dishes. At first, it was a flashy dish, exquisite and attractive, but actually it was not delicious. For example, this pork chop, in fact, the innermost meat is not fully cooked. The taste is really average.

But I didn't give up. Hang in there. Now, it's getting better and better.

My boyfriend likes fishing. Every time I go with him, I quietly play games or brush the news. Last week, we caught the biggest fish so far, weighing three and a half pounds.

Make a steamed whole fish? Too common. We should make the best use of everything to be worthy of the sacrifice of this fish. So, make the fish head into a chopped pepper fish head. Cut one side of the fish to make grilled fish, the other side of the fish to make fish balls, and the remaining bones with meat to make pickled fish. Only in this way can we complete our merits. Let me introduce these methods in detail.

Steamed fish head with diced red pepper

Cut the fish head in half, marinate it with salt for a few minutes, then rinse it with clear water, chop onion and coriander, chop garlic and onion, put it in a bowl, soak the fish head, cover it with chopped pepper, pour in cooking oil and sprinkle with half a spoonful of salt. Put it in a pot and steam it in water. Don't ask me, the proportion of various ingredients should be adjusted according to personal taste.

roast fish

Cut several scars on the fish with a knife, sprinkle with salt, mix well with a spoon, marinate for a few minutes and rinse. Put the fish on a baking tray, brush it with thick butter, put it in the oven, bake until the fish is slightly browned, and then take it out. Cut eggplant into long strips, cut potatoes into pieces, fry them in oil pan until half cooked, take them out, spread them on a baking tray, and then put fish on them. Cut the ginger onion into long strips, cut the garlic into small pieces, heat it in an oil pan to make it fragrant, add the Chili bean paste, stir well, and then pour it on the fish. Let the fish soak quietly in the seasoning for ten minutes, and then bake in the oven for at least 200 degrees 10 minutes. If it's not ripe enough, take it out and put it in for baking.

fish ball

At present, most of the so-called handmade fish balls on the market are made by machines. Traditionally, fish skin is cut down. Use a kitchen knife to cut fish continuously in one direction, and the cut fish paste will stick to the knife surface.

When it accumulates to a certain thickness, scrape off the fish paste with a spoon and put it in a bowl. Repeatedly, the fish is almost cut, and you can stop when the bones are exposed.

Put the raw flour, salt and sugar into the fish sauce. The ratio of raw flour to fish sauce is about one to two. If you are afraid of fishy smell, you can put more raw flour. Boil the pot, chop ginger, onion, garlic and coriander and put them in water to cook. Scoop some from boiling water into the fish sauce and stir well until it becomes sticky.

Scoop out the spherical fish paste with a spoon, boil it in boiling water and take it out.

When the water is dry, fry it in the oil pan until the skin is slightly yellow.

Boiled fish with Chinese sauerkraut and Chili

Marinate the fish with salt and then wash it. Slice sauerkraut and chop ginger, onion and garlic. Pour oil into the pan, stir-fry all the ingredients in the pan, and when the fish is white and fragrant, pour in appropriate amount of water, sprinkle with salt, cover the pan and cook for 20 minutes.

Speaking of sauerkraut, it fascinates me. When I was a child, my mother always pickled a large jar of sauerkraut, which made people want to drool when they mentioned it. Sauerkraut in Chaoshan is made of mustard. Select chubby and full mustard, cut it vertically into two or four petals, wash the leaves, put them in a hollow bamboo basket one by one, dry them in a basin, sprinkle with salt, sugar and ginger, stir well, and compact them with pebbles. Marinate for at least 24 hours. When the leaves become soft, pour out the seeping acid water. One by one, put them neatly in clay pots, pour in salt and sugar, press them hard, leave no gaps, press pebbles on them, and seal the pots. You can open a can to eat in half a month. Fried lean meat or eel is absolutely wonderful.

Forget it. I'm going to wipe my saliva.