Hometown carries too many childhood memories, and every child has his own special memories. In the series of aftertaste, you will find many touching things hidden in your heart, especially when it comes to hometown food and the taste of your mother. Here are some special foods from your hometown.
Lin Qingxuan has an article "Red Heart Sweet Potato", which tells about his father's deep affection for red heart sweet potato. From inland to Taiwan Province, he experienced the baptism of war. In Lin Qingxuan's father's heart, red heart sweet potato is closely linked with his distant hometown. People's favorite taste is the taste of hometown, which is a kind of memory and a kind of feeling that becomes more mellow with the years.
the moment I saw this title, my first thought was my father. On the contrary, my father doesn't like sweet potatoes the most. Every time my mother and I buy baked sweet potatoes from the outside, hold hot sweet potatoes, peel off the oily skin, and look at the caramel pulp in Huang Chengcheng. My father is always unmoved. I hold the sweet potatoes to my father's mouth like a present, and he takes a stingy bite and never eats them again. Actually, dad didn't hate sweet potatoes, but when he was a child, his family was poor, and there were many children. He often ate sweet potato porridge, and there were not many grains of rice in the porridge. Sweet potatoes accompanied his father's youth with hunger, and it was really not a delicious food worth remembering.
Dad likes to eat preserved fish, preserved meat, fermented glutinous rice and Zanba, which is delicious only during the New Year, although it is always necessary.
dad cooks bacon every year, which is not difficult. In the twelfth lunar month, he buys pork, washes it, sprinkles salt layer by layer, spreads it evenly, hangs it through the pork with a hook and dries it for a while. Pickled bacon is consistent in appearance and appearance, cooked and sliced, transparent and shiny, bright in color, red in yellow, mellow in taste, fat and not greasy, thin and not stuffed, not only unique in flavor, but also has the functions of appetizing, removing cold and promoting digestion. Hubei bacon has maintained the characteristics of good color, fragrance, taste and shape, and is known as the praise of "One cook the meat has a hundred fragrant flowers". Mom's fried bacon with garlic sprouts, fried bacon with lettuce and bacon noodles will be especially delicious for dad.
the curing method of cured fish is similar to that of cured meat. Take freshwater fish, generally grass carp, silver carp and herring. Cut the belly, wash it, sprinkle a lot of salt for pickling, spread the belly of the fish with chopsticks and put it in the sun. When there is no sun, put it in a cool and ventilated place. There are fish hanging on the balcony at home, and the air is fishy. After salted, preserved fish can be eaten directly, but dad will reprocess it, chop the preserved fish into small pieces, prepare a pot of hot oil, put the chopped fish in a pot and fry it until it is golden yellow, then take it out of the pot, then sprinkle the oil on the fish pieces. I like to eat the preserved fish cooked by my father best. It is just salty and has the smell of Chili oil. It is especially delicious to eat.
My family loves to eat fermented glutinous rice. In my memory, my father made it once, but my father said that he made it several times, but I don't remember it.
1. Wash the glutinous rice with clear water, soak for 1 hour, and then drain.
2. spread gauze in the steamer, pour the drained glutinous rice on it, steam it on high fire for 1 hour, then pour it into the basin, and when the rice temperature is lowered to 2℃-4℃ with an electric fan (depending on the type of distiller's yeast, the origin of glutinous rice is different, and even the temperature will be different at different latitudes), then pour a proper amount of cold boiled water into the basin and mix well by hand. Grind the distiller's yeast into powder, put it into a basin and mix well again.
3. Dig a small nest in the middle by hand, then add a little cold boiled water to the remaining distiller's yeast powder and sprinkle it on the surface of the rice. Then cover it tightly with a lid and wrap it with cotton wool. Let it ferment naturally.
Dad's fermented grains are full, and the taste is sweet and mellow, which is much stronger than that sold in the supermarket. It is the best fermented grains I have ever eaten! Every time I go back to my hometown, I don't have to eat rice, but I have to eat mash.
Ciba is a popular food in the south. Ciba is made by putting cooked glutinous rice in a stone trough and mashing it with a stone hammer. It can be made into cakes and fried, or mixed with brown sugar while it is hot. I like to eat brown sugar mixed with Ciba best, which is soft and sweet and full. According to mom and dad, more than ten years ago, the young people in the village in the twelfth lunar month would pound glutinous rice together, shouting all the time, which was festive and lively. Now that the young people have entered the city, the old people have no strength, and the lively scene of smashing glutinous rice will never be seen again. The bought Ciba lacks that effort, and there is always something wrong, that kind of excitement, that kind of labor for the New Year's celebration is hard to taste.
there is also a unique traditional cake food in Hubei province-meat cake, which is also our favorite food. It is made by mixing sweet potato starch, minced fish and minced pork and steaming. In our country, meat cake is one of the necessary dishes for every family during the Chinese New Year, and there is a saying that "nothing can be done without meat cake". "Meat cake seems to be simple to make. If the proportion of fish, meat and sweet potato starch is uneven, it will not be delicious and soft, so it will be splashed. It is the top grade of meat cake that is picked up with chopsticks.
My father passed on the delicious food from my hometown, took it to my heart, and passed it on to me. Although my days in my hometown are numbered, it has become the flavor of my hometown because of the flavor of my hometown cooked by my father. Hometown, in the form of delicious food, has been handed down from generation to generation on the tip of the tongue, turning it into a hometown on the tip of the tongue and becoming a thought in people's hearts.