When I was young, children didn't have many snacks to eat, but my grandfather always tried to get something for us to taste. I was particularly impressed. Once, he steamed the sweet potato, pressed it, dried it on a cloth, turned it into thin cakes, and then made it into small pieces. Finally, he fried it in an oil pan, which was sweet and crisp, especially delicious. Now I sometimes remember it and was impressed.

In my old rural home, my favorite food is prickly heat! When I was a child, I was short of food, but the noodles fried in oil, commonly known as a kind of pasta with prickly heat, was the best food I had ever eaten. The oil was fragrant and smelled of wheat flour, which was delicious and anti-hungry!

in our hometown, there is also the laudatory name of gold bars. Especially before the Spring Festival, when every household wants to have crispy dishes, they finally come to a pot of rice dumplings. Not everyone can make this thing well. Every year, my family invites the pastry chef in the village canteen to make it for my family. His name is Liu Ranked Second, and I called him Uncle, who is also the chef of the village canteen. He is very popular in the village. Almost after the Spring Festival, he basically returned to the village and was called by the villagers to help. All over the craft, all kinds of pasta patterns are made very beautifully, and I also heard that I went to the county cooking competition on behalf of the village canteen to win the title!

My uncle's skill in making steamed dumplings is even more unique. He did it all by himself, except that others can make dough, and finally wake up and knead the dough. The steamed dumplings he made are particularly smooth and won't break when fried in the oil pan. After being taken out of the oil pan, it will be crisp but not greasy, so his steamed dumplings will be crisp. I don't usually eat this prickly heat. When my relatives and friends come after the Spring Festival, I will take it out to entertain them. As a child, I can always be called to the dinner table by my relatives and friends to share this delicious prickly heat.

prickly heat is eaten during the Spring Festival, which is also called gold bars in our country.

Add some lettuce and serve it on the table cold, which is a metaphor for making money! When a daughter-in-law gives birth to a child, she will also use prickly heat as a gift, and it is also food for guests to visit the home where the child is born, and this is usually eaten by children, so that I will be taken by my grandmother or mother when I am a child, and I will enjoy the prickly heat as a child! How many years have passed, this delicious food is still popular in the countryside, and it is more exquisite, and it has entered the city again. However, after buying it, the taste or taste is not as good as when I was a child. Hehe, my sumptuous food and beauty are left in that distant childhood that I can't go back!

When I was a child, my family was very poor, and there were hardly any decent dishes to eat. It was a dream to eat pork once a month. At that time, relatives were not allowed to visit my house every day, because only visiting relatives could buy meat.

When I was a child, the happiest thing I couldn't forget was to pack jiaozi, because jiaozi stuffed with leek meat was so tempting that my mouth started to drool every time I smelled it. After jiaozi is cooked, my mother will send a bowl to the neighbors to relieve their children's hunger. After the delivery, we will start eating. At this time, I am so greedy that I can't eat all the jiaozi in the pot. At that time, I was young and short, but eating jiaozi was definitely my strong point. Every time I brought jiaozi three bowls of soup, I really didn't exaggerate. There were more than 3 jiaozi in three bowls.

I can't stand it anymore, but I still want to eat it in my mouth. At this time, adults will tell us not to eat any more, worrying about how I can stand it! Now I still recall full of happiness and sweet love! I wonder if my friends have the same experience!

In the countryside, there used to be a dish of Sichuan style stew pork, which was simply beautiful.

Although the countryside is not as prosperous as the city, many things in the countryside are unforgettable. In my childhood memory, there are many delicious foods that I can't forget, but the most unforgettable snack is the dish paper made by my mother, which has many layers of steamed buns.

When I was a child, my family was poor, my father went out to work, my mother took care of my brother and me at home, and I had to do farm work in the field. When I was a child, weeding in the field was always done with a hoe or pulled out by hand. I often followed my mother to mow the grass in the field, and the taste was hot, itchy, uncomfortable and slow. Now I have been weeding, and it is difficult for children to understand that feeling. At the end of weeding, my mother always brought home a pack of weeds (wild vegetables).

when I get home, my mother will pick and wash the wild vegetables, then mix the flour and roll it into a big thin noodle, then chop the wild vegetables and put them on the big thin noodle, put all kinds of condiments, beat two eggs, then roll them up and steam them in the pot. This is also the time I look forward to most.

It will be cooked in about 2 minutes. At the moment when my mother lifted the lid, my mouth watered. My brother and I gathered around the pot to urge my mother to make it out quickly. My mother took it out and cut it into small pieces on the chopping board. My brother and I quickly grabbed a piece and filled it in our mouth. We were too hot to wait for a while. It was delicious.

that kind of taste, feeling and expectation is incomparable to any food now, and it is also the best to eat, the most to look forward to and the most unforgettable when I was a child.

Now, when I go home for the Spring Festival, my mother will cook us a pot full of memories, and this taste can only be made by my mother.

what was your favorite food when you were a child?

When I was a child, I was very picky about food, so my grandma tried to cook me all kinds of delicious food by all means. So far, I can't forget the stewed vermicelli with pork, and the delicious taste is gone. Now I have time to cook it, but I can't make the taste cooked by my grandma. I wonder if the vermicelli has changed, or the pork has changed. At that time, the vermicelli was made by my own peas. It's not an improved variety now. Pork is the meat of pigs fed at home. Now many things have lost their former taste. < P > At that time, we rural people were particularly difficult. I remember I was in the second grade of primary school. One day in the spring of March, after school at 4: 3 in the afternoon, there was a smell coming from the hospital.

"Mom, I'm back." "Wash your hands and get ready for dinner." The old empress said. It seems that the old empress had poured water into the washbasin (a copper goldfish basin). After I washed my face and hands three times, five times and two times, the old empress put the dishes and rice on the kang table.

what cold gray vegetables, alfalfa sprouts, shepherd's purse, and chicory? Give me a bowl of rice with leeks in it. I found that my sister and sister didn't have any in their bowls. The old lady glared at me: "Eat slowly and be careful!" That tone seems a little heavy. I mixed a little oil and splashed pepper, and wolfed down two bowls. My sister asked me what the smell was. What kind of meal? "I don't know, it's delicious anyway." "Wild vegetables taste beef, potato rice."

hey, how many years have passed, but I will never forget this delicious food.

Popcorn fried by the oldest machine

When I was young, the living standard in rural areas was very low, and I ate all coarse grains. Rice flour is only eaten when guests come for the Chinese New Year holiday. In order to increase the appetite of the whole family, my mother tried her best to make coarse grains carefully. Remember that my mother used corn flour: the fried dumpling with corn residue was very palatable, but it was delicious in retrospect! Practice; Corn flour is mixed with hot water, corn residue is cooked in advance, then salt, chopped green onion and various ingredients are added, and then the mixed corn residue is made into tortillas and steamed in a hot pot. I think it is also a kind of food now.

braised pork. Henan braised pork, which was the most unforgettable food in my childhood. Every year, on the 28th day of the twelfth lunar month, my parents get up early and are busy eating for the New Year: stuffing dumplings, steaming steamed buns, and primary processing of all kinds of vegetables and vegetarian dishes, so as to try to eat them "ready-made" before the 3th to the 5th day of the first month. On that day, my mother was busy cutting vegetables in the kitchen, and my father dug a hole in the corner of the yard to build a stove, put a big iron pot and added water, and then. Mother set out a big basin, put the ingredients such as sweet potato flour, tofu, paddled vermicelli and shredded white radish in the basin, add onion and ginger seasoning, pour the broth cooked by father into it and stir it by hand, then spread the stirred ingredients on the steamer grate and steam it for about an hour. The steamed food is round and one inch thick, which is the braised pork. The braised pork was originally sliced during the festival and fried with onion, ginger, garlic and pepper, but our sisters couldn't wait. When the braised pork was steaming in the steamer, it turned around the kitchen stove in the courtyard, sniffing the fragrance floating in the steamer and swallowing water. When the stew is steamed, put it on the chopping board, and let it cool, a grate of stew is eaten by her children in the mother's "scold" voice. Alas, the stew at that time was really fragrant, and the smell is unforgettable. Now there are people selling braised pork in the street, so I can't help but buy it with my memories from there. But the braised pork, vermicelli and vermicelli are not excellent, and they are steamed with water, so I can't eat the taste of childhood anymore. Alas, braised pork, a childhood braised pork in rural Henan, is fragrant in my memory!