Savvy people, are the white rice to save to eat, usually mixed with red camas and other coarse grains mixed together to cook, in order to look forward to the year can be evenly eaten, to hold out until the harvest season.
Basically, the daily dishes are not only the fresh vegetables grown in the field, but also the leftovers that are not eaten, and then made into kimchi and pickles, and put them in the jars of vegetables to be stored up.
In those poor days, eating meat was a luxury and a blessing compared to today. Because it was rare to eat it, it was especially flavorful.
To eat a lot of meat is to go to visit relatives, eat a banquet, that banquet on the delicious dishes can still make people salivate when you think about it.
Then the rural banquet did not have such high specifications now, but it was a delicious meal that everyone looked forward to. The most important thing to remember is that when people get married, or marry, or celebrate a birthday, it's a good idea to have a good time with your friends and family.
When the banquet is held, one day in advance, the host family will invite the pig killer to come to the house to kill the pig, from the pig pen to pull out the fat head of the big white pig. The pig knew that the fate of the ring is about to be slaughtered, struggling to resist, but how can not withstand a few big and thick man dragged a pig's ear, pulling hard to the front, there are people in the back of the pig patting the ass to push hard to the front. The ear-splitting sound of the pig's squeal shocked every corner of the village. No need to wait for a notice to know that so-and-so's family is having a wedding tomorrow.
When a pig is killed, a large foot basin is taken to carry the pig's blood, and then a roaring fire is set up to pour the pig's blood into a large iron pot and cook it into a solidified pig's blood wang, and then break it into small pieces and put them away. This day, the dinner dishes will have a fall, get some blood skin vegetables boiled blood wang, or put some garlic seedlings so fried, that is very delicious.
The people who are invited to help with the cooking will be busy on this night. The home stove is not enough, in the yard to pick up some bricks, rounded into a half-meter-high round shape, one side of the mouth, the big iron pot to the top of a put, the lower side of the firewood to the inside of a burn, a simple stove is completed.
Just killed the pig, the meat can be fresh, lean meat to cut into large, small slices, with cooking rice and rice soup and thickening powder, plus pepper, chili powder, and other various seasonings, so a knead and so in. It is time to start frying crispy meat, commonly known as running the frying pan. Iron pot pour half a pot of rapeseed oil, slowly over low heat to boil the oil, with a burst of oil flavor wafting out, this time to knead and good meat, a piece into the frying pan, and instantly hear the vegetable oil cracked bared sound, in the pot to blossom.
Put more, to use a large leakage net quickly turn a few times, this time the fire in the stove should be a little smaller, so as not to fry the scorched. When both sides show a little golden brown, knocked up a little crunchy sound, it is almost ready to start the pot. This large piece of meat is called a large crispy meat, also known as incense bowl, and then cut it into slices, neatly arranged in a large bowl, until the next day and then with taro, or roti, or peas on the bottom of the steamer basket in a pot of high-flame steaming, and then a ladle of soup, the top of the sugar and then put a little bit of white sugar. In the main table, this dish is placed in the middle of the table, is a main dish, can not be eaten casually, according to the rules of our countryside, we have to wait for the host family to send a message, thank you for coming, hospitality is not good please forgive me and so on the modest, then the guests can move chopsticks to eat this bowl of food.
Small slices of meat fried into a small pile, called small crispy meat or small crispy pile, just fishing up, and crispy and crunchy, can be delicious, but this is generally not eaten, only the person in charge of the kitchen can take advantage of the flavor to eat two pieces. This small crisp is also to be processed in the main table again, with the Luo Bu or seaweed and so on, boiled meat soup, and then put this small crispy pile of boiled, each table loaded with two bowls, placed on both sides of the table, so that a table of people will be able to clip to get.
After frying the crispy meat, the remaining unglued gravy in the basin, and then put the marinated fish in a layer of gravy, and put it into the frying pan to fry into a golden brown on both sides. Until the next day, with home-made sauerkraut, plus cilantro, green onions and garlic, pepper, pepper, chili, simmering on a pot of thick sweet and sour fish soup ingredients. The fried fish, with a long fish plate arranged, with a large iron spoon, hit a spoonful of fish soup to the top of a shower, and then put into the pot to steam for a while. The fish is then steamed in a pot for a while, and then served on the table, which is a favorite of young and old.
The fat and lean meat, cut into four square pieces, in the frying pan, fried a bit, the skin fried crispy, and then smeared with a layer of soy sauce. Cut the four-square meat into small four-square pieces, but do not cut off the skin, from the skin side will still be a complete piece of meat. Place the skin side toward the bottom of the bowl, top the meat with a little homemade dried bean curd, then add a little stock and steam in a steamer over high heat. When it comes out of the pot, turn it over in a bowl, skin side up, put a little sugar on it, and bring it to the table. With chopsticks a stroke, the skin will open, into a small piece of pork, do not look at the meat fat ah, but eat in the mouth is fat but not greasy. And the dried bean curd in the soup is also a delicacy.
There is also a pork made of roasted pork (now commonly known as pork with preserved vegetables), fried pork, cut into slices, neatly arranged. Then the home pickled salt vegetables finely chopped, fried incense to. The bottom of the bowl put salt vegetables, the top of the cut five-flower meat slices. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Then the conditions in rural areas are limited, I remember that some of the dishes are less, basically cut a table of eight pieces, a person a piece, can not be arbitrarily pinch to eat, on the table after the chopsticks, have to be when the table to be allocated to the table, a person a piece of the distribution of the bowl, so as not to have a gluttonous pinch more than one, someone can not eat it.
Splitting the candy, but also by the elders to the head over, sometimes more than two, will be given to the table of small children. That got two more candies of the little like picking up the gold treasure as happy.
Then the highest specification of the rural feast is five bowls and four plates, that is, the total **** nine dishes, basically pork-based, do a variety of fancy dishes. At that time, there is no pavilion to go down, there is no chef to go to the countryside, are their own to ask neighbors to help, together with the hands of the cook out.
At that time, it was very tiring to make a banquet, but it was also grand and discreet, and the people who came to help were happy to do so. There were very few leftovers on the table, and when there were family members who didn't show up, the host family would even pack up some of the extra food and bring it back.
Now, I have eaten a lot of wine, eaten a lot of delicious, but never found the kind of joy of eating wine when I was a child.
Now people, conditions are better, eat meat into the life of the norm, life less on the desire to eat dinner, naturally, you can not find that year's expectations and joy.
These simple delicacies, hidden in the depths of memory, have become the most beautiful flavor!
2021-11-11