big white old corn, which is broken off and boiled in a pot, is called a fragrance. Unfortunately, it's gone now.

The food with deep memory and endless aftertaste is the oil shuttle and lean meat that I lived in the country when I was a child and ate in winter!

When we were young in the countryside, our living conditions were not very good. We raised a pig every year at home (there was no food to feed) and began to kill pigs in the twelfth lunar month. After killing pigs, there was a very important thing, that is, boiling oil. In a big pot, most of the pork suet and fat have to be boiled, because at that time, soybean oil was very expensive, and you could only eat lard all the year round. When the lard was boiled, it was put in a small jar and solidified into a milky solid. Just dig it out with a spoon when cooking.

whenever my mother cooks lard, it is always my happiest time, because it is delicious! Oil shuttle, meat, kidney, etc., can be eaten, quite delicious! On this day, I got up early to help. My task was to chop wood and make a fire. The firewood was usually branches or wooden sticks. The wooden sticks needed to be chopped now, and the axe was swung. After a fierce operation in the yard, a pile of sticks were chopped, packed into the kitchen stove, and lit or boiled. I moved a small bench to keep by the kitchen door and continued for a while.

Mom will put a little lean meat and kidney in the oil pan and fry them for us to eat. The lean meat and kidney are really delicious, and there is an oil shuttle with a little lean meat, which is crisp and fragrant when bitten, but you can't eat too much oil shuttle, which will ruin your stomach. But that lean meat can be enough, two big pieces, nearly a big bowl, tear one piece apart and just dip it in a little soy sauce. Wow, it smells good! It is really delicious! At that time, the pigs raised at home were all green food, and the meat tasted delicious! I really can't eat it now! Only memories are left!

hello, everyone, I'm a spoon gourmet. I remember when I was a child, my family was very poor. Basically, I could only eat a little meat a week. The meat I bought was basically pork belly, plus some fried pork such as pepper and garlic seedlings. At that time, my parents were reluctant to eat. Today, I will share with you the practice of Sichuan cuisine and Sichuan style pork. Prepare 2 grams of pork belly, 1 grams of garlic sprout, half of sweet pepper, 5 grams of bean paste, 5 grams of sweet noodle paste, a few pieces of pepper, a few pieces of lobster sauce, a proper amount of ginger and onion, 1 gram of sugar, 1 gram of soy sauce, 2 grams of soy sauce and a proper amount of cooking wine.

step 1: add water to the pot, add pork belly, ginger onion and pepper, cook with proper amount of cooking wine and salt until it is 7% ripe, and take it out to cool for later use. Cut the garlic seedling into 3cm with oblique knife, cut the sweet pepper into pieces for later use, and then cut the ginger slices and onion sections. Pork belly is cooled and cut into .2 cm pieces for later use.

Step 2: Heat 1 grams of oil in the pan, stir-fry a few peppers, stir-fry pork belly for two minutes, stir-fry the oil, stir-fry the bean paste, ginger and onion slices and lobster sauce until fragrant, stir-fry the red oil, stir-fry the sweet noodle sauce with soy sauce for a few times, pour the cooking wine from the side of the pan and stir-fry for a few times, and then pour the garlic sprouts and sweet peppers in and stir-fry for 3 times. Finally, add soy sauce, sugar, chicken essence and monosodium glutamate and stir-fry them to serve.

Third, Sichuan Cuisine is a classic, fat but not greasy, suitable for the public. Pay attention to several points when cooking. Don't cook the meat completely, just cook it for 7-8% maturity. The meat can't be cut too thick. It tastes bad and boring. There is no need to add salt during frying. Friends you like can try it at home.

What I miss most in my memory is the smell of my mother. Everything my mother did is unforgettable and fresh in my memory.

Hello, everyone, I'm glad to answer this question! The most memorable food for me is the special snack in our hometown: pumpkin sauce! Let me introduce the production process for you: 1 pumpkin, 2 salt, 3 soy sauce, 4 rice noodles and 5 peppers (you can not put them or change them into sugar according to your personal preference).

Practice: 1. Wash fresh pumpkin, peel it and slice it after seed; 2. Expose the sliced pumpkin in the sun, turning it over halfway. Until it is completely dried; 3. Put the dried pumpkin slices into a steamer for steaming; 4. Take out the pumpkin slices, add seasonings (salt, soy sauce, ginger, garlic, rice flour and pepper) and stir them evenly before putting them into a steamer for steaming; 4. Take out the prepared pumpkin sauce, divide it into blocks, and expose it in the sun; when it is a little dry, turn it over again, and turn it over repeatedly, so as not to be too dry, otherwise it will affect the taste! 5 after drying, put it in the shade for one day and you can eat it! Q play soft waxy pumpkin sauce and you're done! Thank you for watching!

When I was a child, I ate a glutinous rice noodle garden with shepherd's purse meat sent by my neighbor, but I can't eat it again.

I remember when I was a child, I liked Hailar ice cream best in Harbin. Very mellow creamy smell, I always can't help but ask my parents to buy a lot in winter, put it outside the balcony and freeze it. I want to eat it and run out to get one. Open a novel, read it while eating, and temporarily forget all the homework and exams! The most beautiful thing in the world.

Now Hailaer ice cream is occasionally seen in the supermarket, and it has lost its former taste. I don't know if the formula has changed, or if my memory is too biased.

Guo kui is very common in Chengdu. It's just an ordinary snack. Now some famous ones are Yan Taipo's Guo Kui, Wang Ji's special Guo Kui, Quan Ji's special meat Guo Kui and so on. At that time, I was still young. I just felt that any small shop on the street could bake a first-class pot helmet with a simple honeycomb coal stove. Crispy skin, soft lining with salt and pepper, and thin spicy kohlrabi shreds-the more you eat, the more spicy you eat. Holding a pot helmet after school makes you feel full of harvest in one day. I don't know whether it is the harvest of learning or the satisfaction of snack goods. It is estimated that the latter is mostly composed.

Kunming is not far from Chengdu, but the food is quite different. I remember the first time I went to Kunming in junior high school, and I was shocked when I first ate rice noodles crossing the bridge! A bowl of chicken soup, which looks uneventful and unremarkable, is surrounded by a circle of large and small plates filled with rice noodles and various kinds of meat, fish and side dishes. Throw them all into the soup bowl, and then take them out, which is actually a bowl of delicious food in the world!

Although there are Yunnan rice noodles everywhere now, the original amazing feeling can't be found.

There are more and more delicious foods, but those snacks in the past are still unforgettable foods, which remain in my memory.

Diguo chicken in my hometown

When it comes to unforgettable food, I have really come into contact with people of all ages at all stages. Those foods that I can't forget after trying for the first time, some have become my favorite, and some have joined my blacklist. In a word, my unforgettable taste is two extreme taste memories.

In the special time, place and background in history, there will be many unforgettable foods or even "delicacies" for historical figures. For example, the pearl jade white jade soup that Zhu Yuanzhang ate, such as the Wowotou eaten by Empress Dowager Cixi when she was in trouble, was hungry at that moment, and the food she ate was even more impressive than the imperial food in the palace. Therefore, the taste memory is also the most profound when cooking the food eaten under certain conditions.

I was born in peacetime, and the children born in 198s did not suffer from famine or starvation, and the diet and nutrition followed the rhythm of autumn every day. If it's an unforgettable taste, it's those wonderful dark dishes and the taste made by people you like that have the deepest memory!

I must talk about another favorite food of Galeries Lafayette-bean juice. I am a native of Beijing, but for this gray-green soup, the faint memory is the long swill smell, which really inhibits my appetite. However, bean juice is also rich in nutrition. protein, vitamin C and crude fiber have the effects of nourishing deficiency and moistening dryness, invigorating spleen and appetizing, clearing away lung heat and resolving phlegm. It is said that it can also cure colds.

bean juice is made by taking out starch and fermenting the remaining light green clear soup when making vermicelli with water mill mung beans.

The standard for drinking bean juice in old Beijing must be shredded mustard and inby, which is sweet, sour, salty and spicy with crispy taste. You must gulp it!

so, what's the food you can't forget?

at the age of 18, one month before going to Shanghai, I ate what a two-year-old child should eat in the traditional life of Kunming, which is called fresh milk and rice feeding.

One afternoon in midsummer, boudoir took me to a Kunming snack bar opened in 198s, and only asked for a bowl of fresh milk and rice to feed me. Rice flour and milk are mixed together, stirred in a small casserole, and cooked in a small fire to show a bright white paste, and the milk is overflowing. Stir up a spoonful, stir up a little with your tongue and put it in your mouth. The softness of milk fills your mouth almost in an instant, and the sticky rice flour, like silk, wraps around the whole taste bud. I crinkle my facial features with intoxication, give a satisfied hum, and be as surprised as a two-year-old child. I hold my intimate hand to express my gratitude. I'm a sweet tooth, and I'm so excited when a lot of things are sweetened. My girlfriend says that I have the special function of turning all foods into sweet and dark dishes, and sweets that are too greasy for everyone to swallow are food for me to give up.

However, in my sweet-addicted taste world, of all the desserts, it is really fresh milk rice that conquers me-it is hardly a "dessert" and is not good-looking at all. It is just the bitter opposite of milk and starch bred after oral blending, and the sweetness is often so weak that it is necessary to stop and look for it carefully. Therefore, a small pot of rice can often be eaten for a long time, and each spoon is a happy search.

It's definitely not macaroon's style. From beginning to end, the cheese series has no guilt of cream with strong calorie color, and it doesn't even have the strong healing power like spring breeze like egg tart and milk tart. Compared with all colorful and gorgeous desserts, it is more like being hugged gently in the dark. Small surprises are often forgotten in a flash, but once it is remembered again, it can make people forget everything around them and just want to go back to that moment.

During my one-year stay in Shanghai, I ate a lot of desserts. The strong sweetness can make people forget the endless homesickness in those dozens of minutes. Napoleon was crisp, macaroon was very honest, and Ruby's cream was pure, but I missed the subtle and warm taste.