When I grew up, I ate n kinds of tofu all over the country. The most exquisite and popular tofu is our salted tofu. It is said that there was an old overseas Chinese who went out around the time of liberation. After decades, he finally had a chance to come back. As soon as he came back, he searched the streets for salted tofu pudding. A bowl of tofu pudding made him think for decades, and when he ate it, he burst into tears. -I'm so lucky. I only want a few years at most.
River fish porridge/loach noodles: put these two together, because they are all carried by dad. When he was a child, he used a bamboo dustpan to dig out the small fish in the stream near his home. The small fish was not much bigger or smaller than the little finger. Grandma cooks fish and rice into porridge and adds some salt. This is called improving life. Dad always said, it's delicious ... (unfortunately, I haven't eaten it). Later, he went back to the countryside, and a township guest house invited them to eat small river fish porridge. Dad came back and talked for a long time.
And loach noodles, which I ate in eastern Fujian. It is a good season to touch loach in the field after cutting rice, and people often sell loach in pots and basins on the street. Take loach and boil the noodles, and put a big bowl of pepper, which is red and spicy, fragrant and fresh. This is my father's favorite, followed by me. Because I eat too fast, I am not careful, and I am often accidentally stabbed by loach bones. There is always a tragic ending after a good memory, so I discounted the delicious taste in this impression.
Ghost cake (dialect, I don't know how to say it in Mandarin): It is a necessary item for Ghost Festival in July and a half. It is triangular and dyed with the green juice of a grass on the mountain. The dyeing method is similar to the "Youth League" eaten in Tomb-Sweeping Day. Fillers are very rich, all chopped into thin Queena Ding, including diced mushrooms, diced bamboo shoots, diced dried mushrooms, diced meat, minced vegetables and so on. Each family has its own secret recipe, which is a good gift for visiting relatives and friends in July and a half. Actually, she is smarter than her daughter-in-law. My family won't do it, because I'm not a local, and they don't ask me, so I always eat a hundred meals without returning gifts, which is great. Later, life got better. Until July and a half, there are people selling "ghost cakes" in the street to satisfy their own desires, which is even more refreshing! Haha's laughter ...
Taro egg dumplings: steamed dumplings made of taro powder, containing various fillings. The stuffing is similar to the "ghost cake", with all kinds of delicacies and minced meat and vegetables. It is rare that the skin has the taste of taro, which belongs to most love.
Clear soup powder: Well, it makes my mouth water again. When I was studying, it was a bowl of twenty-five cents, a luxurious version of betting with my classmates. Clear soup is the clear soup that the bones of the old fire cow have been boiled for a long time. After the rice noodles are scalded, throw them in, cover them with some beef balls/beef tendon balls (described later), sprinkle some pepper, coriander and chopped green onion ... cover them! -How much people in Lanzhou miss Lamian Noodles in Lanzhou, so I miss our clear soup powder!
Beef balls/beef tendon balls: The style of Minxi beef balls is a bit like Chaozhou beef balls. But beef tendon pills should be the characteristic of western Fujian. It is to use a large piece of beef to remove beef tendon, add raw flour and seasoning, and the strong man pounded it with a big wooden stick for almost a day, just pounding the beef into slurry. Then knead it into the shape of a ball in your hand and cook it in boiling water to make a ball. Beef tendon pills are mashed with chopped beef tendon-I prefer the chewing head of beef tendon pills. Every time I go to buy beef balls or beef tendon balls, I bring a big jar. The proprietress tacitly scoops me two spoonfuls of soup from the pot where several hundred catties of beef balls are cooked-that's the soup in the old soup. This kind of soup is authentic when it is taken back to cook meatballs. It's a pity to see Cantonese people eating beef ball hotpot. Without that old soup, eating beef balls is not the highest level in my mouth.
Wet roasted peanuts: Ever heard of it? Hehe, it was cooked with new peanuts and salt water seasoning. Peanuts are covered with wet mud and then slowly roasted to dry. Finally, shake the mud shell outside, revealing the fat peanut shell inside. Such roasted peanuts are more crispy than boiled peanuts, more delicious than fried peanuts, and have no fireworks smell of fried peanuts. During the Chinese New Year, everyone is full and full, as if they can't eat anything. But peeling peanuts while chatting, I finally can't figure out why there are more peanut shells like hills in front. -our husband has this problem and has not changed it for many years. Seeing his old man's stomach tendency, I had to make a family code to restrict him from eating peanuts.
The greatest contribution of roasted peanuts in western Fujian is that as soon as the college entrance examination was released, those students who entered Longmen bought hundreds of kilograms of roasted peanuts-this is the golden age of peanut farmers. Then divide the roasted peanuts into small bags of 1-2 kg, wrap them in red paper, and add some sugar and cigarettes. It is often seen that the boys who have won the list are carrying big sacks of peanuts behind their parents, from school relatives, neighbors, parents, colleagues, friends and classmates, which is very hard. Fortunately, I was a girl and escaped the robbery. My dad had to carry it himself.
Changting dried bean curd: It is a kind of dried bean curd as thin as paper. Have you seen it? Yellow-this dye is very special. It was stained with the yellow of gardenia. You can just tear it and eat it. Dried tofu can eat delicious meat and chew your head. I always regard it as my best snack with Chengdu beef jerky.