In our rural hometown, there are two kinds of delicious food that I have always missed.
One is called potato bag, and the other is called bamboo shoots wrapped with rice fruit.
At the thought of them, my taste buds began to attack and saliva began to overflow in my mouth. When making them, our whole family had to work together to eat the delicious food on the tip of the tongue.
The making process of potato steamed stuffed bun is as follows:
First of all, you should wash the potatoes from your feet, peel them and dry them, and turn them from flat to mashed potatoes with an iron brush, so that there can be a transformation. Then add a proper amount of salt, leek or onion into the mashed potatoes, stir the glutinous rice and mix well.
After the ingredients are mixed, scoop a spoonful with your right hand, grab it with your left hand and buckle it with your thumb and forefinger, and a small potato bag will be formed. Put it into the oil pan quickly and gently.
Potatoes are bathed in an oil pan, and the hot oil gradually turns the purple skin of potatoes yellow. At this time, we have to turn them over with a spatula. Let them be heated evenly and covered with golden nails.
Then take a big colander, please take the golden potato bag out of the pot, put it on the edge of the pot to drain the oil, and then pick it up and put it in the washbasin. After cooling, you can taste the sweet and crisp potato buns.
Eating potato buns is also particular. People who are not afraid of heat and don't get angry will soon be able to taste it, and a bite of "Ga Bang" is fragrant and crisp; People who are afraid of getting angry have to put potato buns on the layer of the rice cooker and steam them for a while before tasting them.
There is also a unique way to eat. Put the fried potato buns into the glutinous rice-brewed wine girl and turn them over. Sweet and crisp, it will make your taste buds happy!
These delicious foods such as mugwort, bamboo shoots and rice fruit often make our mouths water. In spring, bamboo shoots in the back hills of rural areas are jointing. Dig the new bamboo shoots home, peel off the shells, wash them, cut the snow-white bamboo shoots into small pieces, then fry them with good bacon, add mountain pepper, and stir-fry the fragrant, spicy and fresh stuffing for later use.
Artemisia argyi is the field behind the house.
Take off the tender leaves of Artemisia argyi, wash them clean, soak them in boiling water until they are rotten, and then knead them with rice flour ground from green rice. While mixing in white flour, peel your fingers once left, once right, once left and once right, so that the originally green Artemisia argyi leaves and white flour are rubbed together and gradually become bright green lumps. Press it up and pull it up until the dough becomes soft.
Then grab a ping-pong ball from the dough, put it in the palm of your hand, rub it with your hands and pat it with your hands. Flat round green mugwort leaves are covered with rice flour.
Finally, like wrapping jiaozi, the diced bacon and bamboo shoots are wrapped in the skin of Artemisia argyi rice flour, and they are zigzag when closed.
Put the mugwort bamboo shoots wrapped with rice fruits into a steamer with bamboo leaves, and add mountain spring water to burn wood and steam on the earthen stove. These natural ingredients, handmade mugwort leaves wrapped in bamboo shoots, have the fragrance of mugwort leaves, bacon and bamboo shoots, which are absolutely delicious on the tip of the tongue!
There are many delicious foods in the countryside. I miss potato buns and mugwort leaf bamboo shoots rice very much, not only because of their unique taste, but also because I can feel the happiness of labor and the beauty of family in the production process.
Chai chicken should be a naturally stocked pheasant, which is different from ordinary chickens.
Pure natural breeding, long growth period and rich flavor accumulation. Cooked by a professional chef, it is rich in flavor, strong in taste and delicate in meat.
Where is the countryside, of course, those natural and pollution-free foods are the most memorable. There are yards and fields at home. Sprinkle seeds and water, and you can eat the freshest vegetables. Eat whatever you want at home, and never abandon the expensive and stale vegetables in the supermarket. Today, Yao Meier takes you to visit the "vegetable garden" in your hometown and countryside, so that you can feast your eyes. Although the countryside is not as prosperous as the city, it has the pastoral life you yearn for. 1: vegetable tomatoes, big city tomatoes vs rural tomatoes:
-& gt； There are many kinds of tomatoes in supermarkets in big cities (desert tomatoes, strawberry tomatoes, cherry tomatoes, Provence tomatoes, colorful tomatoes and Guangxi cherry tomatoes). But if you pick it up and eat it as a fruit, the tomato skin is incredibly hard and the taste is particularly poor, and it can hardly be eaten raw. Maybe it's a tomato grown under a ripening agent in a greenhouse.
-& gt； Tomatoes in rural areas can be bathed in sufficient sunshine and moisture. The fruit is thin and full, sour and sweet. If you have a chance to take a trip to our countryside and see the pure natural tomatoes, you will eat well.
2. Red amaranth outside the back wall of the yard In summer, almost every family in rural hometown has this kind of vegetable, red amaranth. When the noodle soup is almost cooked, wash it and put it in the noodle soup, and the soup will turn red immediately.
Children may all like to eat colorful food. When I was a child, as long as I saw red amaranth in the soup, I stuttered and smelled better than meat.
Yonghui Supermarket in the city is also available now, but the taste is not as good as that in my hometown. In this job, I go back to my hometown once or twice a year, and I can't go home in summer every time. I will never eat red amaranth again after graduation.
3. Cucumber The cucumber grown at home in summer must be tender and delicious. Cucumbers on the market are generally sold thick and old for profit. It tastes soft, dry and not crisp.
Cucumbers are planted at the doorstep of rural areas, and the cucumber flowers that bloom in the summer morning will grow up early, and when watered, they will grow up at night. Pick it, wash it and eat it directly. It's sweet, crisp and tender.
4. Crispy watermelon peppers in the pepper field grow taller, a bit like the four seasons, and are generally sparsely planted. Watermelon sticks to the ground and crawls everywhere. In order to make full use of land resources, many rural people often interplant watermelons in pepper fields, so that the land is also fully utilized, and both of them are bathed in sunlight and fully photosynthesis.
The crispy watermelon in the countryside is really a must. You can't touch it when it's cooked. You must hold it gently and open it with a little force. But don't be disappointed, just be happy. This kind of crispy watermelon, with thin skin and fleshy sand, is a taste that can't be eaten in the city.
Maybe it's because crispy watermelon is easy to burst during transportation. So it is rarely eaten in the city. Even if there is a thin-skinned unicorn melon in the supermarket, it is expensive or not, and it is not as good as this crispy watermelon in the countryside.
What do you know about Hetao cuisine? I can't leave after eating. Spring Festival, I think of all kinds of delicious food in my hometown. I can't help but feel hungry. I'm hungry just after eating.
My hometown is in Hetao Plain, located in Bayannaoer City, Inner Mongolia. Hetao Plain is an important grain production base in China. The fertile land and rich products here have created a unique food culture, which makes the guests from afar drool and linger, and makes the wanderers forget it.
Forget it, go directly to the picture, feast your eyes with everyone, and go home and have fun tomorrow.
1, Hetao hard four dishes (roast pork strips, steamed mutton, red-cooked chicken pieces, braised pork balls)
Only the above: roast pork strips.
Only the above: steamed mutton
Only the above: red-cooked chicken pieces
Just above: braised meatballs
2. Stewed pork with sauerkraut
3, iron pot braised noodles
4, sauce bone
5. Fine leeks
6. Stupid chicken dipped in vegetarian cake
7, pigskin jelly
8, pork hook chicken
9, rice sour porridge
10, Shan Ye Maruko
1 1. Shan Ye fried pork.
12, pancakes
13, bameng gluten
14, fried cake
That's all I remember. Actually, there are many more. I hope that the foodies in my hometown will supplement together.
In my deep memory, there are two kinds of country food in my mind, one is baked sweet potato, and the other is mugwort Baba.
Roasting sweet potatoes in the countryside, it is best to have a picnic with several partners. Everyone takes some pots and pans from their own homes, digs some sweet potatoes, bakes them in the mountains, cooks some children's dishes and enjoys the beautiful scenery. This is what we often do, and we are often scolded by adults for being afraid of burning mountains. Although we are afraid of the majesty of adults, we still like this activity very much. Every autumn is sweet potato season, so we dig it up. With the firewood on the mountain, everyone scrambled to eat a small sweet potato, which tasted special. A group of little faces looked up at the blue sky, chatting about the sky and dreams. This is so sweet that they can't forget it so far.
Childhood is long gone, and everyone has already developed baked sweet potatoes from outdoor to home. Nowadays, tricycles can be seen everywhere in the streets and lanes to bake sweet potatoes, and you can smell a refreshing fragrance from a distance. It costs about 20 yuan to buy a catty for 8 yuan, and it costs a lot of money to eat it once. The skin is thin and brown. In winter, my mother will bake some on the fire and eat it hot and enjoy it.
Baba has many tender mugwort leaves every spring. There are Qingming grass and wormwood in Baba. I prefer to eat Qingming grass, which smells fragrant. This is a traditional snack of Han nationality, usually eaten in Tomb-Sweeping Day. It is said that because Artemisia argyi can ward off evil spirits, it is cooked with boiling water after washing and made into Artemisia argyi Baba.
After the mugwort leaves are cooked, flour and flour can be added directly, or the wall can be broken by a wall-breaking machine. Friends who like exquisite food can use this method. Every spring, I go for an outing with my family. This year, my mother and I ran a long way before we found some Qingming grass. Busy all morning, I picked a big pot and made a lot of mugwort cakes, and the children scrambled to eat them.
This is a thorn pear, covered with thorns. When it is ripe, it is eaten raw or dried and soaked in water.
My favorite is scrambled eggs with wild onions. I can eat three bowls of rice in that taste, and now I can rarely eat these rural flavors in the city.
These foods not only taste on the tip of the tongue, but also represent the purest times.
Seeing this topic reminds me of many unforgettable foods I ate at home when I was a child. Without saying much, I will introduce the delicious food I miss in the countryside one by one.
Bean paste buns
Bean paste buns are my favorite buns. The making method is the same as other steamed buns, except that the stuffing inside is red bean paste. The steamed bean paste buns are so sweet that they are often refreshing to eat, so that when I introduce this delicious food now, I can recall the good times when I ate bean paste buns.
Rugamo; Chinese hamburger
Although this is also very common in cities, the Chinese hamburger in the countryside makes me miss it even more. Because the people in rural areas are simple, the meat in steamed buns is often very rich and fragrant. In rural areas, the meat in steamed buns is usually eaten as dinner. A steamed stuffed bun stuffed with slow meat, a spoonful of delicious soup, a bite of meat in the steamed stuffed bun and a mouthful of delicious noodle porridge are really indescribable.
Fried steamed bun
After a busy day, fried dumplings with rice porridge can be used for breakfast and dinner. It is precisely because of the delicious fried dumplings and the light rice porridge that these two kinds of food become a wonderful match. Writing here, I can still recall the "zi zi" sound when making fried dumplings.
Confused face
This is my favorite pasta before. Although the name is confused noodles, it tastes not confused at all. The most distinctive feature of paste noodles is to maximize the delicious taste of noodles and yellow noodles. No matter fine noodles or thick soup, it tastes delicious.
(GSJ)
Babao chillies