My home is in Dazhou in the Daba Mountains and the Basin Hills, and I know that Dazhou is a gas city, but today we are not talking about gas, we are talking about poop.
A poop to start with a flower, this blossoming tree we all know ---- gardenia. You all know the gardenia bloom swaying flawless, white and clear. I also for the first time to realize that its flowers and blossoms will bear fruit.
The ripe fruit is orange and shiny, like the fruit candy when I was a child. It also has a very imaginative name, Golden Seed. The seeds inside are like chili pepper seeds but brown. When ripe, pick the fruit and dry it in the sun and keep it for later use.
Also have to prepare some of the straw spare, dried straw can be tied into a scarecrow can also be made into handicrafts, nature to give things are natural, dried straw has a flavor of the sun, the original rural areas is to use it to pad the bed, just after the harvest, and after a round of the sun's rays. The first thing you need to do is to get a good deal on your own, and then you'll be able to get a good deal on your own, and then you'll be able to get a good deal on a good deal on your own.
But it also has a use as a food supplement. Take a bundle of rice straw and burn it to ashes, wrap it in a net and put it in a large pot and pour water over it to make a pot of lye.
And then cut up the gold seeds that look like candy and wrap them in a net and put them in the lye water.
Early morning or not, I scooped out the rice bowl of glutinous rice and the usual cooking rice in accordance with the ratio of good, wash, drain
A drop of water can not flow out of the time into the lye water mixed with gold, to give the rice degree of a layer of natural gold color. Then put it into the machine specializing in beating this kind of food, it becomes a pot of sticky paste, then put it into a pocket sewn with white cloth, tied to the bench.
The pressed juice is a bit like egg yolk, but not sticky, and has a bit of the aroma of rice and the sunny flavor of cereal grass. Tie it up overnight like that and it's basically lumpy the next day.
It must be dry to put into the steaming grid, but also water is thin to start the next process out of the cake to eat without a sense of silky pull, add coal to the stove, the fire to the maximum, rhubarb pot with water, set up a steaming grid, put on the compartmentalized cloth.
Tied to the bench inside the bag of noodles into a piece of a piece into the steaming grid, steam on high heat for forty minutes.
During this time you can watch a TV and free up a clean board to wait for a bunch of lovely pies to be laid out.
Forty minutes after the steaming grid in the unshaped cake can be tipped out into the basin, moved to the machine, be sure to mash while still hot, or can not get into the mouth of the machine, let alone out. Wash the stick vigorously pounded into the machine.
A circle of film to the center of a tight, a pot to be decorated poop sitting in the basin.
Cut out a portion with a thin thread, seal the rest with the film and squeeze it into a ball.
The advent of machines has replaced the laborious handwork, but some traditional practices have been preserved by the old man. A whole piece of wood with a concave piece in the center, in which various patterns are carved, and what comes out is called a seal box
Put the golden poi dough inside and clap your palms to be careful not to squeeze out the edges, and then take it out again when it turns into a food with a face known as yellow poi. It takes several days to make some of these cakes, and to keep them for a long time, you can either put them in the freezer after they've all cooled down, or put them in the lye water from the above mentioned grain and grass burner so that you can take them out and enjoy them when you want to eat them.
With lye water boiled in straw oozing with the flavor of sunshine, glutinous rice freshly harvested from the rice paddies every year, and a printed box with a purely woody scent, I can't imagine how many more ways there are to operate for the eater, from the derivation of a flower to a poi.
A: the old bacon and pickles fried yellow rice
Bright rapeseed oil in the pot burning hot, cut into chunks of yellow rice in line to go to be fried, to the golden brown and then turn over, both sides of the pan-fried yellow oil yellow pan, chopping board streaming oil bacon pushed down to the pan stir-frying, and then add the yellow rice mixed with the flavor of the bacon, and then add some old Sichuan pickles when you get up the pan. Think of my childhood can only eat this dish in the New Year, my poor and unattainable childhood ah. In view of the New Year's operation of the dish can only come back to the New Year to make up the picture.
Second: there are thousands of barbecue operation can only say 6666
Roasted to both sides of the charred, brush a layer of oil, sprinkle a handful of chili a handful of onions a cumin, in Sichuan for the operation of seasonings can only be a handful of a handful of a handful of a handful of a handful of a handful of a handful of a handful of a handful of a handful of a handful to block a hot and spicy heart.
three: there is an operation is my newest discovery, do not ask me to figure went there, I ate before I remembered to go on the draft.
Cut into chunks, and then knocked two eggs to stir it to drizzle on top, and then under the frying pan fried browned pan sprinkled with sugar, do not discuss the north and south to eat sugar to eat salty, a few operations casually used.
When it comes to food, not only to thank the gift of nature, but also to thank the ancestors of the endless nature of the food, and then there is to thank those old people have been using the old way of operation.