Essay on Food and Memory 1
I still remember that when I was reading in the cold study room one day last semester, I suddenly remembered the pork rib soup I drank at home in the winter. So I ordered takeout of pork rib soup that day. There was not a lot of pork ribs in the soup, and the taste was not satisfactory. However, I have never had the comfort and comfort of returning home in the cold wind and drinking a bowl of warm pork rib soup.
Tremella soup at home on a snowy night one day
Food is always a very strange thing. It seems that its taste is not only related to its own preparation, but also to some specific dishes. Memories are linked together. When separated from the memory and atmosphere, it may be delicious, but it can no longer be something that lingers in your heart and soul...
Just like a bowl of beef that I drank one day more than ten years ago. Seaweed soup. It was winter at that time, and the north wind was howling outside the window, while my mother and I were sitting in the house, drinking a bowl of kelp soup. Sliced ??light brown beef and dark green kelp are scattered in the yellow soup base, with bright red chopped pepper and green coriander on top. Pick it up and take a sip. The spiciness and warmth blend together, and the aroma of beef hits your face. And my mother and I sat opposite each other, drinking soup quietly, listening to the whistling of the wind in the isolated dormitory... More than ten years later, I ordered this dish in a restaurant, and my mother cooked it again. It’s just that I can never drink beef and seaweed soup as delicious as that night.
I like to travel very much, like to see the outside scenery, taste the local food, and feel the customs, history and culture of the place. And as time goes by, the places I have tasted and walked through seem to have become a part of me...
If you mention Hangzhou, I will probably think of West Lake. And...Vinegar fish, beggar, chicken and water shield soup, lotus crisp, Dongpo meat, Song Sao fish soup...and street wontons, a certain chain Malatang and Mai Manfen...I will talk about Hangzhou dim sum and Song Sao fish soup on the first spring rainy night, in the morning The wheat is as full as the sun, the Jinyun sesame cakes on the Sudi under the gentle rain of apricot blossoms, the vinegar fish and water shield soup that three people enjoyed quietly on the lively Lantern Festival night, and the Qingshan Tower outside the mountain in the sunny afternoon...
Vinegar fish and water shield soup from the West Lake Country
Lotus cake from Zhiweiguan
I read the story about longing for water shield perch a long time ago. Zhang Jiying missed Wuzhong water shield and water shield soup. , Perch, so he resigned and returned to his hometown, saying: "Life is precious and you have ambitions. How can you detain an official for thousands of miles to invite a famous noble?". It's very romantic to think about it, seeing the autumn wind and thinking about the water shield, but I'm not just missing the food of my hometown, but more importantly, maybe I'm missing my unreachable hometown and the pure time... Food and Memory Essay 2 < /p>
Just after the Tomb-Sweeping Day, spring in Yantai came with a bang. I walked out of the gate of the community and took a look, haha, the spring flowers were in full bloom, the willow trees were green, and the white magnolia and pink magnolia were in bloom. Looking at the beautiful spring, the first thing I think of is to taste the delicious food of spring. In my childhood memories, there are many delicious foods to eat in spring.
The first thing that caught our eyes was the "head-cut leeks." As the saying goes: "Eating leeks in spring is fragrant, but eating leeks in summer stinks to death." From the perspective of Chinese medicine, the climate changes greatly in spring. It is necessary to maintain Yang Qi, and leeks are warm in nature and are most suitable for human body’s Yang Qi. Leeks contain antibiotics and have seasoning and sterilizing effects. In particular, leeks are rich in crude fiber, which has special effects on regulating the digestion and absorption functions of the spleen and stomach and strengthening the spleen and stomach.
In our Jiaodong territory, the most common thing to eat in spring is dumplings stuffed with chives. Around the Qingming Festival, under the walls in front of and behind the house, and in the fields, a touch of new green emerges from the ground, glowing with tender green luster, signaling the arrival of spring. One inch of tender leaves, three inches in the blink of an eye, and within a few days they are almost tall. Ever since, grandpa picked up the sickle and waved it a few times. With the crisp "swishing" sound, the rich aroma of leeks filled the yard. Generally speaking, making dumplings stuffed with chives requires fresh shrimps and eggs along with leeks. The best leeks are the first-cut leeks, which are rich in flavor and rich in nutrients. The shrimps are best fresh, and the eggs are best freshly laid by farm hens. First select and chop the leeks, season the shrimps (it’s better if there are prawns peeled and cut into pieces alive), fry the eggs in peanut oil and chop them into pieces, then put the three ingredients in a basin and add the green onion and ginger. and various condiments. Wrapped into dumplings with thin skin and large fillings, they are the famous Jiaodong Three Fresh Dumplings. After taking a bite, it was fragrant and delicious, and even the crying child burst into laughter.
The second thing I want to eat in spring is red root spinach mixed with vermicelli. In the years before plastic greenhouses, there were very few green vegetables in spring. Only the spinach seeds sown in the idle fields sprouted green buds early, bursting out the passion of the New Year in the withered fields, dressing up the farmhouses. Fields and tables. Pull out a few spinach stalks, remove the hairy roots and yellow leaves, clean them, and cut them into sections; take a carrot and a potato, peel them and cut them into thin strips, blanch them in boiling water, put them into a basin, and set aside; After the vermicelli is cooked, chop the onion, ginger and garlic. Later, mix the above ingredients evenly and pour rice vinegar.
Finally, fry the pot with peanut oil and fry a pinch of peppercorns. Pour the oil into the pot while it is hot. Cover the lid. After a while, take a bite. Wow, it’s crispy and sour. It’s so satisfying! Taste the joy of spring in one bite...
Spinach is an important variety of vegetables in spring. From the perspective of traditional Chinese medicine, spinach is tender, delicious, nutritious, and contains more calcium, phosphorus, and iron. In particular, it contains a lot of Carotene, eating 50 grams of spinach and vitamin A every day can meet the needs of the human body. Spinach has the functions of nourishing blood, stopping bleeding, and moisturizing dryness. It is effective for high blood pressure, dry stool and gastrointestinal diseases. It is a good ingredient for both medicine and food.
My grandma’s favorite is toon sprouts and scrambled eggs. In early spring, clusters of toon buds bloomed with mysterious smiles on the dry branches, as if they had tied a smart bow to the toon tree. The sunshine stimulated the hair, which gradually changed, and unknowingly turned into sky-high and playful pigtails. Grandpa found a long bamboo pole, hooked it with a wire hook, tied it to the top of the pole, introduced the buds into the hook, and twisted it suddenly, making two "beep" sounds, and the toon buds fell to the ground. Grandma washes the toon, chops it into pieces, puts it in a bowl, beats four or five eggs, adds some salt, and stirs evenly. Pour peanut oil into the pan, heat the oil very much, pour in the toon eggs, stir-fry for a minute, and you have a fragrant plate of scrambled eggs with toon sprouts.
My dad’s favorite thing to eat is shepherd’s purse dumplings. The shepherd's purse on the sunny slopes appeared early. I dug it back with a small shovel, picked out the dead leaves, cleaned them, controlled the moisture, and chopped them into pieces for later use. Chop the pork belly, stir in minced ginger and green onion, soy sauce, salt, and five-spice powder. Finally, put the above ingredients in a basin, stir evenly, and drip with sesame oil. Then wrap it with dumpling wrappers, cook it in a pot, and the fragrant shepherd's purse stuffed dumplings are served. One bite is so delicious that you can wake up laughing while sleeping.
Every time around the Qingming Festival, the stems and leaves of shepherd’s purse are fresh and tender, and it is the earliest fresh wild vegetable to announce spring. Shepherd's purse is rich in amino acids, proteins, vitamins, sugars, inorganic salts and trace elements. It is a good food that can be fried, stewed, boiled, and used as dumpling fillings. Traditional Chinese medicine believes that shepherd's purse is cold in nature, can cool blood and stop bleeding, clear the liver and improve eyesight, clear away heat and diuresis, and is a very delicious and healthy food. There are two types of shepherd's purse on the market: one is wild shepherd's purse with small leaves, aroma, and good hemostatic effect; the other is artificially grown shepherd's purse with wide leaves, not very fragrant, and inferior in medicinal effect.
There are many spring ingredients, such as sprouted green onions, locust flowers, and other wild vegetables that can enrich our dining table. Sisters and brothers, childhood is gone forever, the delicious taste of spring is here again, let us enjoy it beautifully.