When my father came to Xi 'an in the morning, he brought me grandma's new corn flour to stir the dough. Huang Chengcheng stir-fried, without any dip, directly tore a piece with chopsticks and put it in his mouth, and the rich smell of corn spread out, full of happiness. Of course, it is also necessary to mix pepper and vinegar for dipping. Heat a small amount of oil in the pot, add ginger and stir-fry until fragrant, then pour in vinegar, use the high temperature of the oil to make the vinegar boil instantly, then add salt and a small amount of sugar, and adjust the vinegar juice. Add sesame oil and pepper or garlic, stir the dough and cut it into cubes. Dip it. Hot and sour with the fragrance of corn, endless aftertaste. Of course, there are many other fried methods of dumplings, such as stewing, frying, and leaking fish while it is hot, each with its own advantages and different flavors. Grandma's stirring is excellent, smooth and smooth, the entrance is soft and glutinous without losing strength, and she can swallow it without chewing. Sometimes it's buckwheat noodles, sometimes it's corn noodles. I always feel that the fragrance of food itself has been interpreted to the extreme by my grandmother.

Grandparents are especially good at discovering all kinds of delicious food. In the spring when I was a child, I often went to Harada to dig shepherd's purse with my grandparents and cousins. Shepherd's purse shepherd's purse, a kind of wild vegetable, is often cooked and eaten cold, or mixed with meat and shrimp skin to wrap jiaozi, which has a special flavor. There is also Artemisia argyi in spring, which is washed, fried, soaked in water and fragrant, and has the effect of nourishing the liver and improving eyesight. One of my favorite hometown delicacies-Maifanshu, fresh elm, celery or Sophora japonica, is washed and mixed with flour evenly, so as to ensure that every leaf is covered with flour as thin as possible. Then steamed in a cage, the fresh fragrance of the ingredients themselves will fill the whole kitchen with steam. Add pepper oil, grind pepper powder and sprinkle with garlic oil. It tastes delicious. Wheat rice must have fresh ingredients to get the medicinal fragrance of celery and the sweet fragrance of Sophora japonica. There was a time when my grandparents were particularly keen on cooking with watermelon peel. After dinner in summer evening, the two old people used a small knife to peel off the pulp on the upper layer of watermelon. Take the softest part of the pulp in contact with the skin, cut it into thin slices, and fry it with eggs and shredded pork. Crispy feeling is like fresh bamboo shoots. In Tip of the Tongue 2, I saw an old man who made watermelon sauce with watermelon skin, and his memory was instantly pulled back to childhood.

Grandma is especially good at pasta, such as steamed buns and steamed cakes. She has her own unique recipe for hair noodles, and the buns and cakes made every time are just right and soft. I especially like to eat evaporated cakes made by grandma. Pure corn flour cake has the smell of grain, and the cake with dried dates is sweet and delicious. And fried hemp leaves. Mix flour with eggs, spiced powder and pepper leaves, roll them into thin slices, cut them into quadrangles, cut them into crosses, and fry them in a hot oil pan. They become crispy sesame leaves, which are popular snacks.

Grandpa has always been heartless. He has many dishes invented by himself. They don't have nice names, but they are all unique. Braised pork is always indispensable, pork belly is crispy and rotten, and fat meat doesn't feel greasy. When making zongzi on Dragon Boat Festival, grandpa will also specially make zongzi with braised pork. The glutinous rice filled with the fragrance of reed leaves is wrapped in braised pork, and the oil, salt and fragrance of the meat are mixed with rice, which is really not more delicious. Sweet and sour tenderloin is a dish that grandpa likes to cook very much. The strip tenderloin is tightly wrapped in sugar syrup. Take a bite, it's tender outside. Fried chicken breast was probably invented by my grandfather himself. Stir-fried chicken breast slices and cumin, which is fried by ourselves. It's delicious. When I was a child, my cousin and I often scrambled to eat. When eating out, we often deliberately look for similar dishes, but we have never encountered the taste. Roast chicken, the whole chicken is stewed with various seasonings and put in a big pot, which can always tear off large pieces of meat along the muscle texture. Grandpa often tears a whole chicken leg for me to eat, which is not only delicious but also delicious. There is also moo Shu pork, fried with tenderloin, eggs, fungus and day lily, which is especially suitable for eating. By the way, how can you forget the hot steamed bread with beef sauce? Sauced beef is sultry in the pot, sliced and sandwiched in the hot steamed bread just out of the pot, and the beef oil steamed bread is integrated. I really want to eat another one after eating one. There are also fried kidney flowers, fried squid, crispy meat, meatball soup and so on. Oh, I really want to write. I remember seeing grandpa reading recipes with reading glasses at that time. There are some old cookbooks at home, which are still there, almost becoming antiques. I really miss that time.

The food at home is always the most reassuring, comfortable, casual and delicious. The beating of an old woman caused a lot of thinking. I recalled a lot, but I felt very happy. It will be uncomfortable if you don't write. Next time, write an article about mom's kitchen. There are more delicious foods there. Ha ha ~