Saw this question [what] [what] What do you miss most about your hometown?

I miss the taste of my hometown the most... too much. My hometown is in [smile] Jilin in the Northeast. There is rich land, mellow Northeastern people, and countless delicacies.

Northeastern barbecue, stewed fish in iron pot, stewed turkey in iron pot, stewed goose in iron pot... Just one iron pot can stew countless delicious dishes... There are also pasta, sticky bean buns, [I want to be quiet] glutinous

Sticky red beans, that's a sweet... Northeastern Pork Stewed Vermicelli, really delicious, what I miss the most about [come to see me] is also... when I was a kid, I could only eat it... during the New Year... during the holidays...

As we all know, [silly laugh] pork bones, sauerkraut, stewed vermicelli... Prepare the pork bones, clean them, soak them in salt water for 15 minutes, soak the blood to wake up the Northeastern potato vermicelli, Northeastern specialty sauerkraut, clean them and set aside

... The soaking time for the big bones is up. Blanch the big bones in a pot under cold water. Clean the big bones for the second time. Then put the big bones into the pot under cold water again. Put the big bones into the pot and add... a little salt, pepper, five-spice powder,

Oil, cooking wine, Northeastern scallions, a red pepper, pressure cooker... Start cooking the bones, about 20 minutes, the bone soup is ready, so fragrant [Fear][Fear] Put the Northeastern sauerkraut and potato vermicelli together

Put it in the pot and simmer for 7 minutes. Oh my gosh, it's so fragrant. When it comes out of the pot, add some chopped green onion and coriander. It's full of color, aroma and flavor. It's a delicious dish... Big bones with meaty flavor, paired with pickled cabbage.

Taking a bite of stewed vermicelli, it feels so good. This is what I [silly laugh] and what we Northeasterners miss the most about the taste of my hometown... 1. Regarding this question, I think it is very suitable to answer this question, what is the hometown I miss the most?

It tastes like the shepherd's purse pancake made by my grandma. I lived with my grandma before I was 5 years old.

Grandma often digs shepherd's purse in the vegetable fields on the mountain to make shepherd's purse cakes for me to eat.

Shepherd's purse cake is my grandma's specialty, and it is the taste of my hometown that I miss the most.

2. The main method of making shepherd’s purse cake is frying, which is salty and delicious. The main ingredient is shepherd’s purse.

As the saying goes, "On March 3rd, shepherd's purse is the best elixir" and "Eating shepherd's purse in spring is the best elixir." Shepherd's purse is rich in chlorophyll, dietary fiber and minerals. It has a fragrant taste, is fresh and delicious.

Below I will share the process of making shepherd’s purse pancakes.

3. Ingredients list for shepherd's purse cake: 150 grams of shepherd's purse, 90 grams of flour, salt, oil, chicken essence (you can add some shredded carrots) 4. Cooking steps ***Step 5 1. Wash and chop the shepherd's purse and prepare the flour.

2. Add some salt to the shepherd's purse and soften it.

3. Add flour, chicken essence, a little water, and stir in one direction to form a batter.

4. Heat the oil in the pan, put the batter, spread it into a pancake, and fry over medium heat.

5. Turn over and fry until cooked through.

Warm reminder: Knead the shepherd’s purse with salt to remove the water and then mix it with flour.

Water should be added little by little.

Stir in one direction.

5. The above is the shepherd's purse cake that I introduced. Every time I go back to my hometown, I will definitely miss my grandma's shepherd's purse cake. It is the taste that my grandma loves.

At the same time, everyone is welcome to leave a message below to comment on the flavor of hometown you miss most.

Now is the time to enjoy the delicious food!

Nostalgia has always been a feeling that cannot be let go in life.

I was born in the late 1960s, and my childhood was in the 1970s.

At that time, rural life was relatively poor, but childhood life was still rich and interesting. What I miss most is the lively scene of making rice cakes before the Spring Festival every year.

For children, it is a village reunion event where they can eat and play as much as they want. The lively, joyful and steamy atmosphere is something that today’s children will never be able to experience.

Nowadays, machines are used to make rice cakes. In the past, they were made by hand. The taste of rice cakes produced in this way is unmatched by machine rice cakes.

First of all, you need to make an appointment. A person in charge will make an appointment with several households to form a small group, and then each of them will decide how many kilograms of rice they want to make for rice cakes (mix the glutinous rice and japonica rice according to your preference and grind it into rice flour at the processing plant)

), and then estimate how many dozen times to make based on the total kilograms. At that time, we called it several times of steamed rice cake (equivalent to how many times the rice was cooked in the pot). The rice noodles were steamed in the steamer, taken out of the pot, and then poured into the rice noodles.

On a door panel (this is a clean and smooth door panel built with a bench), because it has been steamed, the rice noodles have become cylindrical, and then you can start making rice cakes. This is a collective effort and skill.

In an integrated activity, two relatively capable men held a relatively thick bamboo pole, holding both ends of the bamboo pole, and pressed hard on the rice noodles in a rhythmic and directional manner.

After a while, I saw that the rice noodles on the template were pressed by thick bamboo poles to create grooves. After a while, the direction of the grooves tilted to another direction, a bit like a cross. There must be another person next to me who keeps moving.

Sprinkle water on the bamboo pole to prevent the rice flour from sticking to the bamboo pole and reducing the rolling effect.