When I was chatting with my elders recently, I talked about such a problem: it is generally reported that farm food is really better than the food in the city! Then why on earth? Why can farmhouse dishes attract everyone's appetite? Let's take a look at the style of farmhouse dishes with Xiaobian!

First of all, the influence of freshness: there is no freshness in the countryside in the city

This freshness is not only whether the leaves are withered, whether the ingredients are withered, but also the consumption of sugar and water in vegetables. Vegetables don't die immediately after they are picked, and cells are still consuming nutrients, while sugar and water are consumed the earliest, so the vegetables that farmers pick and fry now are often sweeter and crisper.

then there is the problem of growth cycle (maturity).

Let's just say that the apples on our own tree were given to our teacher, and she said that they could not be eaten if they were not red. My aunt's house used to have an apple orchard, and the apples sold were extremely beautiful. Why? Apply the medicine two days in advance to ensure the color is beautiful, and the apples on our own trees may still be blue and reddish when picked in late autumn. In fact, many vegetables and fruits bought in the city are not mature at all, and there is not enough time to accumulate flavor substances, such as tomatoes, pumpkins, bananas, oranges, apples and melons. They just look ripe, but they are not ripe at all, all for the convenience of transportation and storage. It's strange that it's delicious. Who will pick it if it's not ripe at home? You can smell a particularly fragrant smell when it's ripe. I am a northerner, and the oranges I ate in Changsha have subverted my senses for more than 2 years. Originally, the naturally cooked oranges are so sweet and tender, it makes me greedy to think about them.

There is also the factor of eating experience.

Take sweet potato as an example. If you want the best taste, first of all, the days should be enough for sweet potato to accumulate enough starch and sugar. Then, it needs to be dried on the dry ground for a few days to make water evaporate, and some starch will be converted into sugar, which is the best when the skin is slightly wrinkled. Another example is watermelon. The best eating time of different varieties is very different. Xin Jing No.1, that is, the medium-sized fragile watermelon with thin skin, is the best when it is just cooked. Long-shaped watermelon with light green pattern (varieties not remembered) tastes best when it is just ripe, while the big and crisp watermelon with green pattern on the market tastes best when it is ripe neither too early nor too late. These varieties may be confusing at first sight, not to mention the difference in food maturity.

and in the city, who has enough experience to judge the maturity of melons? Where is a convenient way to choose the appropriate degree of ripeness? Some people even say that it is pseudoscience to judge the ripeness by knocking on watermelons, and it is really ignorant. Many things are like this. Time, color and climate will profoundly affect the taste of food. These things need long-term experience, and many modern people can't even identify the species. How can we know these subtle differences?

the last variety is also a factor that cannot be ignored. It is not appropriate to compare different varieties of the same species.

Take Chinese cabbage as an example. There are many varieties of Chinese cabbage. The Chinese cabbage planted in our family last year is tender and sweet. Ask my mother, she said that the seeds bought this year are very expensive. A small bag in 9 yuan is very small but delicious. Ordinary Chinese cabbage seeds are only 2 yuan a pack. However, many varieties of cabbages grow very big. If they are sold, they will certainly have to grow big ones to earn more money. If they are eaten by themselves, they will be willing to take land to grow small and expensive cabbages (land in rural areas is also a rare resource now)

In this way, it is really difficult for the dishes in cities to catch up with the meals in rural areas.