Hello, I am @forgotten sky yang. I am happy to answer your questions.

Today's rural areas are incomparable with those of the past. Today's rural areas are no longer called rural areas, but called towns.

My hometown is also from a rural area. I feel that my hometown is no worse than the city. There are things in the city, but also in the countryside, and there are also things in the countryside that are not in the city!

My parents’ classic food: purslane (we call it wasp vegetable) steamed buns!

My family's staple food is mostly steamed buns. The soft, white and large steamed buns will never get boring no matter how you eat them. However, at the end of June and the beginning of July, when there is a fresh vegetable, I will use wasabi with flour.

Make pasta. This kind of pasta is soft and delicious, and the value is very high. It is much better than ordinary steamed buns.

There are a lot of wasps like this growing in our fields. There is heavy rain in summer. The wasps grow very fast and are very fresh. This vegetable is a good choice for stir-fries, salads or making pasta. You can definitely learn more about it.

Different ways to make it, let your family enjoy the delicious food in different ways. Below I will share with you in detail how to make pasta with this vegetable.

How to make the wasp vegetable buns: The newly steamed wasp vegetable buns are particularly delicious with garlic sauce. I can eat two of these big steamed buns in one meal!

Speaking of the most classic and delicious rural delicacies, my hometown in the countryside of Hanzhong Basin has a delicacy called "Potato Steamed Rice" that I never get tired of eating.

The scientific name of potato is potato, and it is called potato in my hometown.

It is a very simple ingredient that people in my hometown, whether they are urbanites or rural people, can't put down.

Nowadays, if you open a farmhouse in your hometown without "steamed potato rice", it will definitely not be authentic.

Because the recipe is simple, people in the city can make it, but without the big firewood hot pot in the countryside, the "steamed potato rice" seems to lack soul and always misses something.

Let me tell you how to make it: The ingredients required for steamed potato rice are very simple, just four items: rice, potatoes, oil, and salt.

Add more water to the large pot, bring it to a boil, put the washed rice in, burn the pot over medium heat, and cook the rice until it is halfway cooked.

Use a ladle to drain the rice and set aside for later use. The rice soup is also very delicious. People in my hometown eat potato steamed rice, so there is no need to make other soups.

Peel the potatoes and cut into hob cubes.

Put oil in the pot, heat the oil, add the potatoes and fry for a while, add an appropriate amount of salt. At this time, pour the dry rice into the pot, cover the potatoes, put a little water along the edge of the pot, then cover and turn on low heat

Simmer for about fifteen minutes. When the water in the pot is almost dry and the potatoes underneath are slightly browned, you can turn off the heat.

After turning off the heat, simmer for another minute, open the lid, stir the potatoes and rice evenly, and it's delicious.

This "Potato Steamed Rice", paired with home-pickled kimchi, tastes great.

Everyone in my hometown loves to eat it.

My hometown is in rural Hubei. I am born in the 1960s. I grew up in the countryside when I was a child. Every time it is time to eat in the countryside, many adults and children come out with bowls. Some just find a place to sit down to eat, and many people simply squat down.

, children like to pile together and share the dishes in their bowls with each other. At that time, they felt that as long as their mother cooked the dishes, any dish would be delicious. Although there were not as many seasonings as there are in cooking now, they were all authentic.

, it tastes more delicious than eating big fish and meat now.

At that time, we could only eat seasonal vegetables. We would eat vegetables in each season for more than a month, but our family would make them in different ways. At that time, our family would raise two pigs every year, and we would kill one before the Chinese New Year.

The pigs are used to buy new year goods and make lard. The other pig will be sold to the cooperative, and the money from the sale will be used to buy some daily necessities. The family also raises more than a dozen chickens, and they can collect fifteen or six eggs every day.

Until now, many of the delicacies I have eaten in the countryside are still unforgettable. The particularly classic and delicious delicacies include: Steamed egg custard with 2 to 4 eggs. The rice bowl in the countryside is relatively large. After breaking it up, add leeks or chopped green onions.

Add an appropriate amount of warm water. When simmering the rice, steam it together with the rice. When eating, scoop two spoons into the rice and mix well. You can eat two bowls of rice without any vegetables.

Steam the small fish. Clean the small fish, pickle it with salt for a day, and then dry it in the sun. When stewing the rice, steam it with the rice. Just eat it without any seasoning. It is chewy and original, and it really goes well with rice.

Stir-fried tofu with cabbage. Cut the tofu into cubes and fry in a pan until the skin turns yellow on both sides. Add a piece of cabbage and stir-fry. Finally, add an appropriate amount of water and cook for two minutes. Add a spoonful of lard and stir evenly before serving.

There are green ones and white ones at the end, which are particularly appetizing.

Simmer the chicken soup in earthenware pot. Kill the local chicken and cut it into pieces. First, pour the yellow chicken oil into the pot to refine the chicken oil. Then stir-fry the chicken pieces until fragrant. Then put the chicken gizzards, chicken giblets, and chicken pieces into a small pot. We

This is called a small simmering pot. It is placed in the hearth of the firewood stove and surrounded by firewood ash. In rural areas, stir-fry and steamed rice are usually cooked in one pot. When the vegetables and rice are ready, the chicken soup in the earthen pot is ready.

There is a layer of yellow chicken soup on the surface, and the chicken tastes particularly fragrant.