The school does morning exercises at 7: 30 every day. I get up at six o 'clock. After washing, I put two steamed buns in my schoolbag and walked towards the school. There is a white porcelain jar and a pair of chopsticks on the school desk. After school at noon, all the students went home that day. My classmates in the same situation took their own porcelain pots or bowls to turn on water for the teacher's stove.
The teacher's stove is located in two tile houses next to the playground behind the classroom. As soon as I entered, there was a row of cauldrons near the window. There are two cauldrons with a diameter of about one meter on it, cooking and steaming steamed buns. Every time we go in and turn on the water, the wok is empty and there are two big shovels alone beside it. The steaming pot is still steaming, and the "boiling water" we want to make is quietly waiting for its little master.
The so-called "boiled water" is actually the boiler water left by the chef after steaming steamed bread for the teacher. It is light yellow in color and has a thick layer of sediment and scale underneath. Everyone tries their best to put their porcelain jar or bowl into the pot and want to scoop more water-there is only one chance, so you can't stay by the pot, let alone scoop water once (basically there is only a little water in the huge pot), and you will be scolded by the master.
Put boiling water on the desk, take out a bag of salt from the desk pocket and sprinkle a pinch, then take out the two steamed buns from the schoolbag, break them into peach pit-sized pieces and throw them into the jar. When the steamed bread was soaked, it dispersed and became hot, and then it began to purr like a pig-never picky about food, and there was nothing to choose.
Summer is a better day, not afraid of cold water or steamed bread. Sometimes you don't need blisters, just take a sip of water and a meal is over. Winter will be hard. The steamed stuffed bun I took from home in the morning has frozen into ice slag by lunch time, and it is hard to break. There's nothing I can do. One of my classmates used his quick wits to soak the whole steamed bread. A few minutes later, I saw him put chopsticks in the steamed stuffed bun and chew it from the side like ice cream. Sometimes the master is in a good mood and the water in the pot is a little warmer. Sometimes the teacher is late for class and the kitchen doors are locked. What can I do when I come back with a foreign porcelain jar and look at the steamed stuffed bun and worry?
Chili jiamo
1997 xiaoshengchu.
In the same town, I also make steamed buns myself, but the conditions are much better. The school has a special place to boil water. Every lunch and dinner, hot water will be turned on regularly, so don't worry about the problem that the water is not hot or gone. At this time, the boiled steamed bread has lost its dominant position, and we have added a lot of our own ideas. A hot pepper steamed bread can make many patterns.
The most common is spicy oil, steamed stuffed bun clip. Pour half a bowl of Chili noodles, sprinkle with salt, chopped green onion, pepper and other condiments, pour the oil into an iron spoon, heat it in a combustion furnace, and pour it on the Chili noodles after the oil is red (hot) and slightly dry. "Ding", the fragrance of oil, pepper and chopped green onion poured out. Carefully put it into the washed canned bottle bit by bit, it will never be too much, because this bottle of pepper will be taken to school to share with the students tomorrow, and it will be taken out when eating. Everyone will give me a chopstick, not to mention how fragrant it is.
In addition to spicy seeds, there is fresh Chili sauce. This is usually only available in autumn. Every household in the countryside grows peppers. In late autumn, pluck the dried peppers and pick the odds and ends of immature green peppers to make Chili sauce. Making steamed buns is delicious. Mom hasn't done it, but she has seen it delicious in classmates' cans and bottles more than once.
The most interesting thing is our own invented Chili bread. Bring a bottle of Chili noodles from home and put it in the pocket of the table. When eating, tear off a piece of paper from the exercise book, pour a small pile of Chili noodles, sprinkle with salt monosodium glutamate and stir well, then cut the steamed bread into thin slices about 1 cm thick with a pencil sharpener. Put a piece of steamed bread on paper, sprinkle a layer of Chili noodles, then put another piece, sprinkle another layer ... A steamed bread can be cut into four or five pieces, sprinkle three or four layers of Chili noodles, and finally it will sizzle with a pinch of hands, which is more delicious than instant noodle seasoning. Now think about it, isn't this our own Chinese hamburger (haha)!
In addition, there are green peppers dipped in salt, Chili noodles and steamed bread dipped in vinegar (now the restaurant is called Red Sun), which really confirms the saying in Shaanxi Baguai-"Chili is also a dish"! At that time, the classroom was filled with the smell of pepper and full of happy laughter.
Tile kang mill
Clever as we are, we even invented the Wakang steamed bun. Kang steamed buns are familiar to everyone. Slice the cooled steamed bread, pour a little rapeseed oil into the pot and spread it evenly (or without oil) and heat it. When the oil is hot, put it in the bun. When the buns turn yellow, turn them over one by one with a spatula to continue heating. In this way, the kang buns are ready. The tile kang steamed stuffed bun we invented is easier to make and crisper to eat.
To do this is inseparable from the northerners' anti-freezing artifact-hot kang! Find a clean tile, spread paper on it, put the cut bun on it, put the tile and bun together in the kang hole when sleeping, and take it out the next day. Crispy buns are ready and can be taken to school as snacks or lunch. But this invention was quickly denied-it tasted like soot and was said to be unhealthy, so it disappeared after being popular for a while.
Apple wine steamed bread
Not only can peppers be used as vegetables, but we also eat apples as vegetables.
Have you ever tried eating steamed stuffed buns with apples in your left hand and apples in your right hand? Have you ever thought that apples, the king of fruits, can be eaten as vegetables one day?
In the 1990s, fruit trees blossomed everywhere in Weibei Plateau, and the planting conditions were unique. Every family has an orchard ranging from ten acres to three to five acres. At first glance, there are fruit trees on both sides of the road. In this case, putting two apples in the schoolbag has basically become the standard for day students, which has also derived an alternative way to eat steamed buns: apples are steamed buns.
As mentioned above, left-handed apple steamed bread is right-handed, and left-handed apple steamed bread is right-handed. Apple is crisp and My Sweetie, and its flesh is full and juicy. After being cut by your teeth several times to make room, you can take a bite of steamed bread. Cold steamed bread with sweet and sour sauce soaked in butter has a unique flavor.
There is a classmate in the class who likes to eat like this (more of a challenge to hard conditions). Once in a Chinese class, the teacher was turning to write on the blackboard, only to hear a click, and the silence in the classroom was broken by the crisp apple biting sound. The teacher turned around and looked around. He didn't find anything unusual, so he turned and wrote again. "Click" is another sound. This time, everyone including the teacher figured out the source of the sound. Everybody turn your heads to the boys in the last row of the first group. With everyone watching, he bowed his head shyly.
Think of my classmates on WeChat: Do you still eat apples? He replied: There are no apples. Then he said, life was hard at that time, but there was joy in it!
Later, we derived this way of eating to pears, persimmons, tomatoes and even dates, but none of them were as sour and refreshing as apples, and their memories were so profound.
In the third year of junior high school, 1000 hours of lunch and dinner were spent by more than a dozen half-day students. The pot helmet Juan brought from home is even in fire color, crisp outside and crisp inside, and it is also covered with condiments such as oil, pepper and salt. More importantly, how did the pot helmet with a thickness of four or five centimeters cook bit by bit? How much mother's love and patience are hidden in this! The red and white radish pickled by red mother is crisp, a little sour and a little sweet. Chen often packs half a schoolbag of apples or sweet potatoes, and a whole bag of tofu steamed stuffed bun grabbed by Hengna. ...