With the coming of the New Year, when the people of the whole country are celebrating the New Year's Day, the officers and men stationed in Sansha, South China Sea are still guarding the sea border of the motherland with vigilance. Most readers who pay attention to the soldiers guarding the reef know that the conditions of the soldiers guarding the reef are difficult, they live in high-rise buildings and eat canned food. With the construction of the South Island Reef, the living conditions of the soldiers guarding the reef have been greatly improved. What about Nansha on the tip of the tongue? What do reef soldiers eat now?
In the past, Nansha Island Reef was scattered and small in area, and food depended on supplies and was difficult to store. The food in ordinary people's daily life was also an unattainable delicacy in the eyes of soldiers guarding the reef. Although canned food was delicious, they were always tired of eating so many kinds. Now, with the construction of islands and reefs and the improvement of the naval security system, the diet of soldiers guarding reefs has greatly improved.
At about p>17 o'clock, the reporter called and learned that five dishes and one soup had been put on the dining table in Yongshu Reef, Nansha. The menu was as follows: fried pork with bamboo shoots, diced chicken in chili pepper, steamed pork ribs with potatoes and glutinous rice, steamed pumpkin pieces, onion mixed with yuba, and laver and egg soup. In addition, the officers and men were each given an apple.
The holiday dining table on Nansha Reef Castle looks like an ordinary home-cooked meal. However, in the distant and lonely Nansha, this table of rice is particularly grand and luxurious compared with the past.
"Man is iron and rice is steel." This well-known truth is a very important "catch-up" for the officers and men guarding the reef in Nansha. During the New Year's Day holiday these days, Hu Fei, who has just been relieved as the purser of Yongshu Reef, has been very busy. He told the reporter on the phone: "Now Nansha has sufficient supply, and the variety of ingredients before and after the change of defense is relatively rich. Especially after the supply time is shortened, the table on the reef has changed very obviously. On holidays, we have changed our tricks to make meals and tried our best to make more authentic hometown dishes for comrades from all corners of the country."
"How about the supply of vegetables?" The reporter has heard too many stories about the lack of vegetables in Nansha. Xu Wanxin, instructor of the Yongshu Reef Garrison, told reporters that the "four defenses" vegetable fields on Yongshu Reef can prevent typhoons, rain, sun and corrosion, which not only shortens the maturity of vegetables, but also supplies vegetables to the surrounding brother islands and reefs from time to time.
Hu Fei, the purser, talked about the recipes on the reef, and introduced to reporters the "signature delicacies" of various islands and reefs in Nansha: pickled fish in Yongshu Reef, babao duck in Nanxun Reef, meat buns in mischief reef, steamed buns in Hua Yangjiao, noodles with gravy in Dongmen Reef, and belt noodles in Zhubi Reef ...
"What do you like best on the reef?" The reporter asked several officers and men who had just changed their defenses and got off the reef.
"stir-fried sweet potato leaves." The answers of several officers and men happen to coincide.
why is this dish? When asked by the reporter, it turned out that the officers and men had planted many vegetables on the reef, and found that only after planting sweet potatoes, the leaves that grew were easy to live and love, and could stand the test of the impermanence of Nansha climate. When the supply is difficult, the cook can make an emergency by casually frying the sweet potato leaves on the edge of the reef fort.
Lin Chengjie, corporal of the cooking squad, talked about the experience of frying sweet potato leaves and cooking: "This dish is unremarkable, and it is usually cooked by the squad leader. First, you can't fry it yellow, second, it must taste good, and third, it must be fragrant. The temperature, oil temperature and time are all exquisite. If a pot of vegetables is fried, the comrades will not say anything, and we will not lift our heads. "
Another insatiable ingredient for officers and men in Nansha is soybeans, and all kinds of delicious food derived from soybeans. Li Feixiang, the purser, said that tofu and bean sprouts can be made on various islands and reefs in Nansha, and bean skins, dried beans and soybean milk can also be produced.
Almost all of these skills come from the "true biography" of Huang Shengfa, a senior sergeant. At that time, in order to enrich the "vegetable basket" on the reef, Huang Shengfa, who had just served as the squad leader, went home to visit relatives. His family didn't accompany him for two days, so he went to a tofu shop to work and study, and returned home with a full load a month later.
The hands of the reef keeper wrote the story of "Nanniwan" on the sea. Guo Peng, the cooking squad leader, said, "Now there are many new cooking utensils on the reef, including ovens, pancake makers and soymilk machines ... comrades can bake a decent cake on their birthdays. I used to make a big steamed bun with some fruits on it and then draw a pattern with ketchup. "
"A porridge and a meal is hard to come by, and a peck of it is full of bitterness, sweetness and bitterness". Nansha officers and men understand this sentence best. From the original three cans a day to the increasingly rich dining table, behind this change is the development and strength of the motherland, and it is the Nansha spirit of "taking root in the reef and enjoying the horizon".