My mother always said that after I went to school, there were only two people at home, staring at each other and not knowing what to do when cooking. As a result, the diversity of food colors and dishes in the photos seems to be reduced, and soup is also much less. Instead, it is dried fried dishes that can be eaten from noon to night.
After sending the photos, my mother said that the dish of sauerkraut was left over from breakfast, and she had Hainan noodle soup for breakfast. I thought "yes" in my heart, slipped my finger and sent it out with a sigh. Then the memory fell into the cooking pot at home, Hainan noodle soup, sauerkraut, "add some snails and mix some bell pepper sauce", but there was no soy sauce.
Powder soup and Hainan powder soup are two different things. Powder soup should be flat and wide, and Hainan powder should be round and thin. Some places are used to using coarse powder, but in my memory they always use "coarse powder" to emphasize it. Slim and round, I can't help but want to smoke. The brine for curing Hainan powder is sticky, which will make the powder stick together. Hainan noodle soup is mixed with soup, and every powder can be caught. If I was laughed at by my mother since I was a child, I wouldn't make chopsticks into big clips. I may just stir some powder, and they will slide back to that warm place deftly.
When cooking noodle soup at home, put a handful of leafy vegetables, which can be mixed with flat noodles, but you don't want to put vegetables and sauerkraut when you go to Hainan noodle soup. Sauerkraut in Hainan is pickled to black and yellow, which should be sweet and crisp in acid. Seeing such a small dish again in Beijing, the stall owner aunt called it pickles, which tasted only salty. Whether I can taste the sour taste depends on luck.
Mom and dad both like the sauerkraut cooked by the country people at home, which is more delicious than the sauerkraut bought in the vegetable market. Maybe because they all started cooking for themselves or their loved ones, they did it with more care. Every time I go back to my hometown or hometown, I always call a few days in advance and ask someone to pack a bottle or two. For bottling, sprite 7-up is used for the big bottle, and gold plate mineral spring is used for the small bottle. Take a red plastic rope to help at the bottleneck, which is convenient to carry.
When cooking Hainan noodle soup, there must always be snails. If you are interested, buy a small one with a shell and sprinkle it directly into the pot. Snails will hide in powder when they eat. Otherwise, you can buy a slightly larger snail, pour it directly into the soup without shelling, and suck it yourself when eating. Conch always has the salty taste of the sea, which stimulates appetite and can also be used for seasoning. It's salty and fresh, which is different from the soup with half a bag of monosodium glutamate in the small shop outside. In junior high school, I saw the master preparing to mix soup. First put some big bones, then grab a bag of salt or monosodium glutamate and pour it directly into the pot.
Sometimes I don't have time to clean the sand when I buy snails, and finally I can see the handful of sand at the bottom of the bowl. If you can see the bottom of the bowl, eat it clean, saying that Hainan powder is fine and smooth. When eating, the short one will stay at the bottom of the bowl with the clear soup, just waiting for you to pick up the bowl and drink it with the soup. The bowl in my house is thick and warm, which means that the heat can't be dissipated. Every time I finish eating the powder, the bowl is still too hot to hold. I stretch out my thumb and forefinger, bend it straight into a C shape, hold the bowl, take a sip of soup, take a breath, and drink the powder into my mouth with great strength. Then take a deep breath and you are full.
And meat. Lean meat is rich, so is pork belly. Most of them are cut into small pieces, and the lean meat is hard and chewy when cooked. It will taste much better if you bring some fat into the five flowers. Meat exists mainly to give soup a little oily taste. After thawing and cutting, they should be ready for cooking, so they have no complicated taste, just the simplest meat taste, and have a faint fragrance after chewing for a long time.
In my memory, a person watching this bowl of Hainan noodle soup is definitely not as delicious as the noodle soup spread outside. Pink white, covered with noodles, soup like water; Without vegetables, sauerkraut is a small piece, mostly with powder, and one or two pieces floating on the surface are very shabby; Meat is also white, and powder has no characteristics; If there is a snail, the snail's shell is half exposed, and you don't know if there is meat or only a shell underneath. It is estimated that my mother will say that eating at home is simple and it is time to have lunch without extension. That's the reason.
But now that I think about it, I really want to eat it. Lazy days never end. I opened my eyes with the cry of my father or mother, and listened to them carry the bowls to the balcony outside the room. The porcelain bowls made a dull sound on the concrete platform. Get up to collect mosquito nets and look at the balcony from the back door. A bowl of noodle soup, jiaozi and Hainanese noodle soup are steaming there, waiting for you to start a new day. After brushing your teeth and washing your face, take the chopsticks out of the cupboard, rinse them with clear water, and then think of the lantern pepper sauce in the refrigerator before inserting it into the noodle soup. Only clean chopsticks can provoke it. The small jar of Chunguang brand, once opened, can smell a spicy taste that is not very exciting, and disturb the nasal cavity with a chill. Don't try to be brave, just pick a little with chopsticks, mix it in the noodle soup, then take a bite of chopsticks and put the Chili sauce back in the refrigerator.
Missing is the deepest only when you are far away. At home, all nostalgia is gone, and there is no impulse to choose. So every time I want to go home, my mother will ask me what I want to eat so that she can buy it in advance. And I don't know what to eat every time I think about it for a long time.
Stewed pig's head with sauerkraut, full of memories about grandma; Stir-fried chicken feet, if you want to eat, your mother will say that the food is not nutritious. From the balcony behind the house to the roast duck stall in the alley, the butcher knife fell with a dull sound, and the oil splashed on the glass used for shielding, and the parabola drawn pointed to the opposite brisket stall. Beef brisket and beef offal are smoked in a soup pot full of Chili flavor. How the assorted sauce is made will always be a mystery in childhood. Red pomfret is fried to golden skin, but it still smells moist inside. Put a small dish of soy sauce and a little yellow pepper sauce and suck chopsticks loudly. The smell of dried sausage is in the crispy skin. Crabs have diarrhea every year, and shrimps can only be eaten safely when they are all peeled off while they are hot. In winter, the side stove puts the cut tomatoes and longevity fish in the pot. Is the soup with red light sour or sweet? It is a habit to drink a bowl of soup after a meal. When I didn't know what to eat, I took out a ticket for salted chicken from under the coffee table and called it to go straight to my door. When my grandmother brought me up, she asked me slowly in Hainan dialect more than once if I could ask my parents for some money for her, because I had no money to buy food. She wrapped the broken pot around her ear with wire, and it became her own special pot. She bought rice grains and cooked them into porridge. Sweet and sour tastes can travel through time and make them bitter and salty.
In the end, I can only leave the question to my mother with a silly smile, saying such ambiguous words as "everything is fine at home", and then thinking about going home and using TV programs as the background sound, three people sitting at the table to eat, chatting for a day without building.
The final conclusion is disgusting, but it is also true. It still depends on who cooks the food and who eats it with. Just like getting up at 9: 30 to meet breakfast, the pale color of Hainan noodle soup is all salt found at home.