Presumably, it is precisely because of this characteristic that potatoes are abundant in the Qinghai-Tibet Plateau where I was born and raised. People who live in this area with an average altitude of more than 3000 meters call it "potato", and I call it "favorite".

The position of potato here is unshakable, because in recent years, potato has become the third largest crop here after wheat and rape. Ordinary people will even praise "it doesn't matter if you don't collect grain, as long as you have two acres of potato eggs."

When I was a child, I paid little attention to these little flowers, just like I used to see them often. Now it seems that I often lament the gift of the earth.

The magic of nature is that all living things contain a lot of energy. It looks like a small flower on the ground, but it can silently grow rich fruits underground.

During his stay in the scientific research institute, Wang Lao wanted to draw a potato map in the institute and gave him the task, so he went to Guyuan to start the work.

Although he is not a painter, he paints very carefully and tries to make the painting look like it. Although he is lonely alone in Guyuan, he also gives birth to a kind of relaxation.

While painting potatoes, I also taste potatoes (which makes me envy):

There are not many varieties of potatoes I have eaten in my hometown, but there are many special potato practices.

The simplest and most direct way to eat is the same as Wang Lao's "cow dung roasting" in my impression. I usually use potatoes that are not very big. After washing, I put it in the oven without peeling it.

After potatoes are cooked, the skin will crack, and some will become warped, so it is easy to tear one piece by grabbing a corner. At the moment, Huang Chengcheng's delicious food is steaming in your hands, so you can dip it in and eat it. There are salt or pepper and salt, garlic and leek fritters, and Chili noodles. When I was a child, I often just dipped in a little salt, which could make me addicted to its delicacy.

Later, when the stove failed, I used a pan that almost every household had: a flat-bottomed aluminum pot. My flat-bottomed aluminum pot was bought by my mother at work. Strong, heavy and durable, I don't know how much potato essence has been absorbed at home.

Mom is good at making potato kang pots. There are many changes in making kang pots. The simplest one is very similar to a baked potato, except that it is cooked in a aluminum pot, and a brown hard shell will form at the place where it sticks to the pot, which is the best place for me. If you add cauliflower pickled with radish and kohlrabi, a meal will be delicious.

The advanced version is that there are more than potatoes in the pot. My family usually cuts potatoes into large pieces and spreads them at the bottom of the pot, and then puts beef or mutton on them. The oil of meat is slowly cooked with the increase of the temperature in the pot, and then permeates into the potatoes laid below. Salt, ginger and pepper gradually stimulate the fragrance of all ingredients. The cooked potato oil is bright and fragrant.

Potatoes are more common, that is, they are fried. I like potato chips, especially those that are fried very well. I often beg my mother to do it for me at school. It is the simplest satisfaction in my memory to fry a bowl and eat half a steamed bread for everyone.

Leaving home after work seems to be eating "potatoes" instead of "potatoes". The potatoes, potato salad and potato cakes in the barbecue shop are all delicious, but they always feel that they are not the taste of their hometown. Perhaps in my memory, the original taste of potatoes is the taste of hometown.