For example: nail paste-the thickness of the paste is like a nail cover, which is divided into noodle soup and fried noodles. I am a foodie and like fried noodles.

Inch-by-inch noodles-about 3~5 cm wide and long. Cook noodle soup with favorite vegetables. Light taste is the favorite of the elderly.

Home-cooked Lamian Noodles-Noodles should be kneaded well, and it is delicious to eat them with your hands and slender noodles.

Vegetable Stuffed Corn Flour jiaozi

In rural areas, many delicious foods are disappearing, such as sweet potato steamed bread, Lehe, vegetables jiaozi and Sophora japonica. After the 1970s, the author caught the tail of a difficult period when he was a child. I've eaten meals where the staple food is not enough, such as hard work and jiaozi. It used to be to fill the stomach, but now it is green food.

Today, we will talk about vegetable jiaozi, also known as yellow steaming. Jiaozi, a vegetable, is a kind of food that can't be eaten on normal days, but it can only be eaten during the New Year, unlike the white-flour steamed bread that is eaten with people around you now. When I was a child, that is, in the late 1970s and early 1980s, my living standard was not high, and I basically had no worries about food and clothing. During the Chinese New Year, white-flour steamed bread is rarely steamed, and vegetable dumplings are the most steamed. There are two kinds of vegetable steamed dumplings, one is corn flour and the other is millet flour (sticky noodles). Both are yellow noodles, so the vegetable jiaozi is also called yellow steamed. Jiaozi is usually rich in fillings, including vermicelli, shredded dried beans, shredded white radish, shredded carrot, radish Zi Ying and tofu. Stir-fry in oil, add seasoning, star anise and allspice powder, crushed salt, sesame salt, etc. After mixing well, the taste comes out. Mix corn flour or millet flour, wrap it into a round shape, and press it on a board for molding. Steamed vegetable dumplings use ground fire, which is the kind of fire that burns firewood. The fuel is corncob, dead branches and so on. The steamer uses an old-fashioned heavy benzene steamer. Jiaozi is evenly put into the steamer, covered with the steamer cover, and steamed by fire. Generally, children fill firewood in the stove fire and steam it for half an hour after filling it. Adults will look at horseshoes to calculate time. Generally, when steaming for more than 20 minutes, the smell of corn flour and millet flour is mixed with the smell of various original ecological vegetables, which floats out of the steamer and can only get into your nostrils. As soon as thirty minutes arrived, I couldn't wait to open the steamer and take it out while it was hot. When it's a little cooler, open the vegetable jiaozi by hand. They are yellow with red, green and white fillings. They smell good and look beautiful. With a bite, most of jiaozi disappeared, and with the passage of the sun and the moon, jiaozi gradually moved away from our dining table.

When it comes to food that is disappearing in the countryside, you will think of the past.

I have lived in the countryside since I was a child. I am born after 60. I remember when I was a child, I didn't have enough to eat three meals a day because of the difficulties of life.

At that time, I didn't catch up with hunger and caught up with eating sweet potatoes and carrots.

Usually, we eat steamed sweet potatoes at the last meal, boiled sweet potatoes at the next meal, and some carrots.

Steamed pot of dried sweet potato noodles is for my brothers and sisters who work for me, just like my children who just went to school can't eat it yet.

The most impressive and unforgettable thing is that one day when I came home from school, my mother was sitting by the fire, burning a lot of firewood and steaming sweet potatoes. I was so hungry that I cried. My mother put a handful of wheat flour with skin in the bowl, poured some water into the bowl and stirred it with a barber clipper. It was stirred into a big noodle and baked on firewood.

The yellow stick baked into a fragrant stick tastes particularly fragrant, not to mention the smell in the room.

Now that I think about it, it's full of memories and my mouth is watering.

I know a lot of food that is disappearing in the countryside. This is the most profound and unforgettable food in my memory. It has really disappeared.

Zhang Hu Town, Nanping City, Fujian Province is located in the middle of Minjiang River and the southernmost part of northern Fujian. The market town is located at the junction of Gutian, Youxi, Nanping and Minqing counties. It is also the largest market town in the middle reaches of Minjiang River. Zhang Hu Town has obvious geographical advantages and rich natural resources. It is located at the junction of mountains and seas, surrounded by mountains, and the Minjiang River passes through the town from west to east.

With profound cultural accumulation, it has always been the cultural, economic center and transportation hub of the four counties in central Fujian, and the back garden of Fuzhou and the developed areas in southeastern Fujian radiating to the inland of northern Fujian. Zhanghu Lake is adjacent to Minjiang River. For a long time, villagers in market towns have mainly lived by fishing or water, and gradually formed their own fishing and farming culture. Therefore, in the process of inheriting Fujian cuisine, it gradually formed its own unique local cuisine and food culture with the characteristics of eastern Fujian. After thousands of years of inheritance, Zhanghu Lake dishes have formed the edible value of local famous local products, which is suitable for long-term living by the river and farmland. At present, the banquet in Zhanghu Lake is divided into three parts. Before the banquet, small dishes are mainly used to stimulate appetite, mainly through snacks. The first half of the seats are mainly staple food, the purpose is to fill the stomach first, which is what Zhang Huren often says: seven points full and three points drunk. The second half of the table is mainly wine and vegetables, mainly to let the guests come happily and enjoy themselves, which can best reflect the host's enthusiasm and hospitality.

In the long-term practice, Zhanghucai has formed a Zhang Hu food culture with sweets as the main food, sour and spicy as the supplement, and one wine, two acids, three sweets and four softens. A kind of wine: rice wine brewed from pure grain. It is mainly brewed from glutinous rice, mountain spring water and red clam. Moreover, this wine must be eaten after three years of summer, commonly known as "old wine." After three years of aging, the wine is light green, clear and transparent, and its quality is pure and honest. As the saying goes, you can't go to Zhang Hu without two or three pots! It can be seen that the wine culture in my hometown is profound, and it can also be seen that the villagers are heroic and straightforward. Two acids (rotten beef tendon, hot and sour fish)

Stuffed beef tendon. This dish is a special dish made of local rotten vegetables and beef tendon. In order to choose the best bad food, it is necessary to use the bad food brewed by frosted mustard as the ingredient, so that the trace elements of the bad food can be used to soften the beef tendon and let the natural sour taste penetrate into it. This kind of beef tendon is tough but not hard and chewy.

Hot and sour fish. This dish is one of the more precious dishes on the table in Zhang Hu. It is made of high-quality dried fish, soaked in clear water until soft, cut into pieces and served with hot and sour ingredients. This dish is delicious, and it is the best dish in a folk banquet. Mita (blasting pills). Zhang Hu fried cake, glutinous rice cake)

Fried meatballs, this dish can only be eaten by distinguished guests. The production process is complex and the materials are exquisite. Mainly take local sweet potato powder, rock sugar and lard. This dish is characterized by tough outside and loose inside, sweet but not greasy, and it melts in the mouth. According to legend, this dish is used to test whether Zhang Hu's son-in-law knows the local customs. If you bite it, soft powder will splash out and become a laughing stock.

Zhang Hu Fried Cake is a must-have dish for Zhang Hu banquet. It pays great attention to cooking and frying skills. Mainly the local sweet potato powder in Zhanghu Lake, with the above good lard and rock sugar. The cake out of the pot should be spread flat on the bamboo plaque to dry until it is completely cooled, and then cut into prismatic shapes and placed in the tower shape, which means that it is pushed forward step by step. Zhang Lake is also commonly known as "Highlight". This dessert is crystal clear, oily but not greasy, and full of toughness. Not only do locals like to eat it, but it is also a necessary food for foreigners to come to Zhanghu Lake.

Glutinous rice cake; This dish is a delicious food with local characteristics, symbolizing a bumper harvest and celebrating the bumper harvest next year. Steam the pure glutinous rice thoroughly, mash it by hand, mash it into toughness, and wrap it with powder ground by black sesame, sugar and various beans. So a plate of sweet, delicious and chewy sweets was served. Four softens (peasant tofu, Zhang Hu taro mushroom, steamed potato pieces, seaweed balls)

Peasant tofu. Tofu is an indispensable food for Zhanghu people's festivals and Zhang Hu banquets. This dish is mainly made of soybeans planted on the ridge of Lake Zhang Hu. Well water from Zhanghu Lake is used, and hand-made tofu is used as raw material. Fresh tofu should be boiled in clear water until porous, broken into pieces by hand, and then cooked with dry goods (mushrooms, scallops, etc.). The more you cook, the more it expands. The tofu made in this way is fragrant and delicious, and it is also a nutritious farm dish, a banquet and home-cooked dish for soliciting guests.

Zhang Hu taro mushroom: This dish is smooth and delicate, mainly because farmers use local materials to knead taro and sweet potato powder into mushroom-like food in long-term labor to enrich their dining tables.

Boiled potato pieces. The soil quality of Zhanghu Lake and the potatoes grown in the water source of Zhang Hu Lake are completely different from other places. This dish must be a native potato, and the potatoes cooked in Zhanghu Lake will be very sweet and delicious. Locals call it "Tarinum". It has the functions of invigorating qi and concentrating attention.

Nostoc balls: This dish is mainly made of Zhang Hu tofu, chives and pork belly. It is stirred into paste, kneaded into balls and wrapped with seaweed. Taking this dish is mainly the local people's good wishes to the guests, which shows that it is developed.

Farmers are hardworking people in the world, especially when they live in that famine era, and sometimes they are in a trance because of a full meal. Similarities and differences between mountains and rivers, various customs, different looks and different diets, Renye Fang has unique cuisine. be adequately fed

In the age of trance, where can we talk about food? Everyone is happy to have a full meal. In any case, bitter people also have fun in suffering. At that time, farmers who had just started to work at home were not as hungry as they were in the era of big pot rice, but their lives were still relatively tight. Therefore, cassava steamed bread was also a popular food in rural areas at that time. Cassava is a kind of potato coarse cereals. After drying and grinding, potato powder can be processed into various delicacies. Cassava steamed bread is simple. As long as a proper amount of water is added to cassava flour, stirred evenly, steamed on a steamer, kneaded into steamed bread by hand, and then wrapped with meat stuffing or peanut sugar, it becomes a thick and fragrant cassava steamed bread. Cassava powder can also be used to ferment wine. Steamed cassava wine was a bitter wine that rural people liked to drink at that time. There are many kinds of food in rural areas. In the past, our common foods such as cassava corn, steamed glutinous rice, corn candy, peanut candy and sorghum candy gradually disappeared from farmers' tables.

With the improvement of people's living standards and the acceleration of the pace of life, the rural population has gathered in towns, and many rural delicacies are disappearing.

My hometown is Yiyang, Hunan. One of the best foods in summer-tea crushing is gradually disappearing. Tea crushing is a refreshing drink, which is used to relieve heat and fatigue in hot summer in rural areas. "The History of the Three Kingdoms" also records the special heat-clearing and detoxicating effects of crushed tea, which can relieve summer heat and refresh the mind.

90 years ago, every household in Yiyang rural area had the habit of smashing tea all year round. A guest came, a bowl of tea, and was polite. During the Chinese New Year holiday, a bowl of tea was smashed and it was very lively. Wedding date, a bowl of broken tea is beautiful ... Every time I go back to my hometown, my aunts will shout for tea as soon as I park the car. A big white porcelain bowl is filled with milk tea. When you smell it, the faint fragrance of tea and the fragrance of sesame and peanuts make you feel refreshed. When you take a sip, the pure fragrance of tea, sesame and peanut is highly integrated, and tea sticks made of tea seeds have been integrated into tea for hundreds of times, making you feel refreshed. After a long drink, I chewed the fragrant beans in my tea, and my mouth was full of fragrance, and the fatigue of bumping all the way disappeared immediately.

Nowadays, it is rare to grind tea sticks in a bowl, and it can be done in a few minutes directly in the juicer. Although the materials used are still tea leaves, sesame seeds and peanuts, there is no atmosphere in which everyone chats in the creak of tea, no elegance in slowly cleaning tea juice in a rolling bowl with a small bamboo tube, and no thick and long fragrance of tea, sesame seeds, peanuts and camellia.

I deeply miss and regret this disappearing country food. When I returned to my hometown this summer, I specially asked a friend to find an authentic tea smashing tool for my visit and brought it back to my home in Changsha. I am very happy.

When it comes to lard, I believe many people will think of lard residue. I have to say that this is really a very fragrant and delicious food. When I was a child, I didn't know how many dozen I got for stealing lard residue.

I remember when I was six or seven years old, my parents went to work in other places and sent me to the countryside to take care of my grandmother. At that time, lard was an essential edible oil for every household, and the dishes fried with lard were very fragrant. However, with the development of the times, fewer and fewer people will make their own lard, but buy canned vegetable oil directly. Children in rural areas should know that lard is bought from fat pork and then fried in a pan, which belongs to animal oil. After frying, what remains is called lard residue. In rural areas, lard residue will be left to make dishes. Some will be fried with Chili sauce or lobster sauce, others will be mixed with sugar, and the taste will be crisp.

As for lard residue, I believe most people will make it, because it is not difficult to make it, but it is precisely because of this kind of pig oil residue that many people talk about it, because some people think that although this kind of lard residue tastes delicious, it is not good for our health, because there is too much fat in this kind of lard residue, although it is refined, it contains much more oil than usual meat, so

Although lard residue is delicious, we should eat it in moderation, because if we eat it in moderation, it will still be of great help to our health, especially if we eat some fried oil in moderation in winter, we can get some heat quickly, so we will naturally feel warm, so if we mix lard residue with vegetables, it will naturally solve the problem of greasy fat, because we fry lard residue and vegetables together again.

With the development of modern life, some handmade foods in rural areas have gradually disappeared, and the once delicious food has gradually become a memory of the old times. What foods are disappearing in the countryside? Let's recall it together.

1, hand-fried rice cakes

In our local countryside, fried rice cakes were particularly popular in the 1980s and 1990s. At that time, during the Chinese New Year, almost dozens or even hundreds of kilograms of fried rice cakes were cooked for our own consumption and entertainment.

This kind of fried rice cake is cooked with cooked rice, then beaten into rice flour, added with cooked brown sugar or white sugar, sprinkled with peanuts and sesame seeds, made into rice cake, and put it on charcoal fire to dry excess water. This is the delicious hand-fried rice cake.

Nowadays, with the improvement of living conditions and the development of modern food production, few people in rural areas cook handmade fried rice cakes, and many people have not eaten or seen them for many years.

2. doughnuts

Doughnuts are also homemade food for Chinese New Year in our local countryside. They are made of glutinous rice flour and brown sugar into specific shapes and fried in an oil pan. Like fried rice cake, it was the favorite food of rural people in the 1980s and 1990s, but now fried sugar doughnuts have gradually disappeared in rural areas.

3. Hit the cake with your hand

Once, it was a must-have food for many grandmothers in the New Year. In the traditional rural gift-giving communication, Ciba is the highlight of gift-giving. Nowadays, there is almost no trace of handmade Ciba in rural areas, and the lively scene of handmade Ciba has become a memory.

In short, in addition to the traditional handmade food mentioned above, with the development of modern life, some other traditional foods in rural areas have gradually faded out of people's lives. Those ancient traditions are becoming the past and delicious memories in people's hearts.

In my memory, there are many delicious foods in my hometown, but the food that impressed me deeply and is rare now is pickled radish.

I remember when I was a child, when radishes were sold in the market, my mother would buy some radishes of different sizes and pour them into wooden barrels. Add clean water, and dig and wash the soil on the radish back and forth with the ash-digging wood climbing machine used in the cauldron stove; Then clean with clear water and air dry; Then put it into a clean clay pot, add cold salty water, spread several thick layers of dried lotus leaves in the mouth of the clay pot to the neck, seal the mouth with cement paste, and then put the clay pot in a cool and dry place.

I wonder how long has that clay pot been there, how many months? Mother cut the unsealed cement with scissors, then removed the lotus leaves from the mouth and neck, put her hand into the altar many times, took out the seemingly pale and transparent radish, and put it into the pottery bowl with a little force; When the earthenware bowl is full, put the lotus leaf into the earthenware pot, cover it with radish, and seal the cement block again for next use.

When cooking, put piles of rotten radishes into a pot rack, pour in some sesame oil, add a pot ring, cover the pot, and cook over high fire. With the steam steaming on the surface of the pot, the unique smell of rotten radish, coupled with the oily smell of sesame oil, got into people's nostrils and penetrated into people's stomachs, making people eat a lot, salivating and eager to taste it.

Open the lid, the steam will disperse, wrap the rotten radish and the soup that is still squeezing your eyes with cloth, pour some radish soup into the remaining bowl of big pot rice or yellow and orange rice crust in big pot rice, pick it up and melt it in your mouth, and you will have a unique and indescribable delicious radish. Just take a bite of rice or rice crust soup. Now that I think about it, this is really a delicious food that can't be expressed in words!

Nowadays, all kinds of delicious food are like clouds. People enjoy delicious food not only at home, but also in hotels and restaurants, but I still have a soft spot for rotten radishes. Although it's a cheap dish for people in lower Ba Li, in my opinion, it's the simplest food! It's just that it's hard for me to copy my mother's technique of making rotten radish!