Silver Needle Noodles with Minced Mushrooms and Pork

Such a simple yet never-get-get-you-get-you-eat bowl of noodle dishes. When I was a kid, I could eat them in every snack bar, even the most common ones. food. Later, these snack bars were replaced one by one by large chain restaurants, and I forgot about the taste of such an ordinary noodle for a long time. It wasn't until I came out to work that I came across a takeaway shop in a narrow street. I suddenly saw the name and had an idea. I realized that I hadn't eaten there in many years. As for that bowl of food that time, what I ate was more of the taste in memories and the emotion that filled my face.

There is another one: egg waffles

Eat them one by one Turn it over, one side is hollow and crispy inside, while the other side has a cakey and soft texture, and is golden in color and exuding the aroma of eggs. In recent years, various flavors have become popular, such as matcha, chocolate and red bean, but they are still not as tempting as the original pure egg flavor~

The last one: Mom’s failed creation

Hahaha, my mother’s masterpiece, I hope I can learn it in my lifetime and preserve the delicious food in my memory. So another delicious taste of the leftover home is probably the kind of mother's occasional failure. As children, we were still irresistible as children. We always said that we should not waste it but we must eat it, otherwise it might be a slap in the face. ...

Fortunately, the taste in these memories still exists...

The delicacies in my memory include Qingtuan dumplings made in spring, which I used to make when I was a child. In spring, my grandma would take me to the fields to pick mugwort, cook it at home, and knead it together with glutinous rice flour. The glutinous rice flour is grinded into powder from the glutinous rice that grandma had soaked in advance, and then wrapped in the salty and spicy paste she fried herself. Filled with bean paste, the dumplings have the special aroma of mugwort, soft and glutinous

I am from Shandong, and I have loved eating my grandma’s cooking since I was a child. There are many delicacies in my memory that I have never eaten since I grew up. I've passed it, or it won't taste the same again.

1. Sweet and sour carp.

"Sweet and Sour Carp" is my grandma's specialty.

"The Book of Songs" contains: If you don't eat the fish, you will have to eat the carp of the river.

Our home is not close to the sea, but close to the Yellow River.

A large carp from the Yellow River is cut with a flower knife on both sides, wrapped in gravy paste, and fried in oil until golden brown.

This process is very demanding of the fire. The fried carp has its head and tail tilted up, as if it is eager to jump over the dragon's gate.

Then pour the sweet and sour sauce. The ratio of sugar to vinegar is the key. As an adult, I have made sweet and sour carp according to the recipe many times, but it never tastes like the one my grandma made.

2. Fried bananas.

Go back 20 years. At that time, there were people selling fried bananas in the streets and alleys of Jinan.

A banana, coated in batter, fried in a pan until crispy on the outside and soft on the inside, then skewered with a bamboo skewer, dipped in tomato sauce, one yuan a piece, very delicious .

I also did this later, and I always felt that compared to what I ate when I was a teenager, something was missing. Maybe what I had in my memory was the best.

3. Pepper beef.

The dish of spicy beef is amazing. It does not belong to our Shandong cuisine. Why should we mention it? Because it left such a deep impression on me when I was a child!

Twenty years ago, Sichuan restaurants became popular all over the country, and one opened near my home.

The first time I tried spicy food was in this small restaurant. Chili pepper beef is my favorite dish.

When I grow up and go to Sichuan restaurants, it is difficult to order pepper beef. Many Sichuan restaurant owners shake their heads and say that this is not a Sichuan dish. They have never heard of it as a Sichuanese.

Later, I checked on the Internet and found that pepper beef is a dish in Kaizhou District, Chongqing. It also has a name called "pepper beef", which is much more famous than pepper beef.

I have never eaten this dish as an adult, nor have I tried it myself, but it is definitely imprinted in my mind and is my most profound memory of Sichuan cuisine and spicy food.

In my memory, my mother’s poached eggs with chopped peppers are the most classic delicacy. At that time, my family was poor and there were 5 brothers and sisters. Eating eggs was a very luxurious life.

But I will never get tired of my mother’s poached eggs with chopped pepper.

Fry the eggs until both sides are golden brown. At that time, chickens ate wild insects. The egg yolks were dark yellow, and when they were beaten into the bowl, the yolks were whole.

After the eggs are fried, put two spoons of chopped pepper into the pot while the oil is hot, and a rich aroma of rice wine will hit your nostrils.

Add some water and simmer for a while, so that the strong aroma of chopped pepper and the caramel aroma of poached eggs can fully blend.

Finally, sprinkle with chopped green onion or garlic sprouts, and the color will immediately become extra bright.

A delicious dish is ready. Remember to cook more rice.

This taste will always remain deep in my memory!

It is pleasing to the eyes and satisfying to eat.

Then I can only talk about the taste that I remember when I was a child: it was the bowl of mutton slivers. The mutton was roasted and fat but not greasy. It was fragrant and delicious. It is the delicious dish that I remember now. I can’t find it anymore

Cured Meat

In autumn and winter in the south, you can always see a row of bacon and sausages hanging on the balconies of some people. Yes, when the autumn wind blows, eat cured meat. Every time when the autumn wind blows, I always receive a box of sausages from my parents, which is my spiritual food for the next six months. I like all kinds of cured meats. Although I know that eating too much is useless, for me who is used to eating a bland diet, cured meats are a condiment that stimulates my appetite.

In my mind, the highest courtesy for all kinds of sausages and sausages is to boil them thoroughly in plain water or steam them, cut them into slices and serve them with white rice. After the steam impact of the hot white rice, the fat in the sausage will be stirred out, allowing the salty aroma to permeate every grain of rice. It's delicious.

Eating sausage without rice is a waste; mixing it with other ingredients for stir-fry is also a waste. Sausage is served with white rice. You don't even want to eat the sausage quickly. Instead, you take a bite of the sausage and take a few bites of rice. The eating image is like a donkey staring at carrots.

Because of the swine fever last year, the price of pork was high, and I was worried that the ingredients used in the sausages on the market were unsafe, so I didn’t eat any sausages this year. At this time, it was written about cured meat, and as I swallowed my saliva, my foodie nature was fully exposed.

The food in my memory is my dad’s hot pot fish