I am a typical food lover. Whether it is in a county where the market is full of seafood and fresh vegetables, or in a rural area where ingredients are scarce, or on a university campus where dining is only allowed in the cafeteria, as long as I have a few ingredients, I can overcome difficulties and create.

The conditions also require making delicious meals.

It is difficult to know the sound, and it is even more difficult to know the taste.

Meeting a "foodie" who understands and can cherish is the luck of things and people.

But in those days when I was an educated youth, food had a unique flavor: in Northern Jiangsu, the season for harvesting sweet potatoes (locally called sweet potatoes) in autumn was also the season for harvesting rice. In my first year of joining the queue, I took the autumn holiday with me.

The students picked up rice and kept bending down to raise their heads, which made me very tired when I first left school. Shaved sweet potato heads were my staple food. I often used a kerosene stove to cook a small iron pot full of it. I just cooked it in the morning.

Hershey eats hot sweet potatoes, but only eats cold sweet potatoes at noon and evening. Because I am too tired, I really don’t want to turn on the fire to heat up the hot and cool sweet potatoes. I still eat them deliciously, and even scare others.

I've never had stomach troubles.

In the second year after joining the queue, heavy rains caused disasters in the summer. In order to avoid the floods, we had to quickly gather at the commune auditorium on a higher ground to grab time. For lunch, we made dry rice made of rice and millet mixed with soy sauce. Maybe it was because of our youth.

Well, his face is still red, he is full of energy, and his whole body has endless energy.

When I was working in the queue, I often didn't go home for several weeks when the farming was busy, but my family members who were more than 30 miles away couldn't help but come over to see me. They were surprised that my appetite had decreased during the busy farming period.

Don't you know that when working in the fields, the people who pulled the radishes had already exchanged the "fruits of their labor" with the people who picked up the peanuts: the radishes had finished brushing the intestines and stomachs, and the peanuts were thrown over; when they were tired of the peanuts, the radishes came to relieve the oil, and how could they return after work?

How much rice can we eat? This peanut and radish was our field snack at that time!

The most memorable delicacy that I remember most and that I still make often is "Sea Sand Egg Pancake". It was the season of harvesting wheat, and it was also the time when the seafood was tender and delicious. The small village where I jumped in line was very close to the seaside, and

I brought a bowl of freshly washed sea sand meat to Xiao Songmei from Aunt Zhang’s family in the same production team next door.

It's a delicious food - known as the freshest in the world. This is a high-tech job that I can't do yet, and it was even more daunting at the time! If this little sea sand is not shelled, it can only be used as feed for ducks.

! The duck eggs are indeed red after eating them! Or they are good fertilizer for fertile fields! ) and the new wheat pancakes that were just peeled off the griddle, I felt like my whole body was falling apart when I smelled this.

The extra fresh seafood and the fragrant smell of new wheat pancakes immediately cheered me up. How can I save time and effort?

I took out the sea sand meat and filtered out the original soup, chopped it slightly with a knife, cracked in an egg, chopped green onions and ginger, mixed with a little flour and mixed well, then fried it in a pan to make delicious sea sand egg pancakes that were golden on both sides, and then put them in

Just filter the sea sand soup and a little water, then add chopped green onion, shredded ginger, and an appropriate amount of salt. The aroma after boiling has spread into my throat. I can't resist the temptation of the aroma and umami and I have been eating it ever since.

The biggest meal I’ve ever had: five wheat pancakes and two bowls of sea sand egg pancakes!

In that era, this was a very good meal, not only the food, but more importantly, the warmth and consideration between the rural aunts and little sisters!

Thank you for meeting them!

Although it is now the season for plump sea sand to be on the market (the current price is dozens of times higher than in the 1970s, the normal price is 2.5 times that of eggs! 10 yuan per pound). When I went to the market this morning and asked, I was shocked. 17 yuan

One pound! I suspected that I heard it wrong, so I asked again and it was still 17 yuan per pound. They said it was very clean, and now we are farming in the sea, and there is not a lot of seafood.) The stir-fried leeks with sea sand meat are a perfect match in early spring and summer!

I would often make some sea-sand egg pancakes at home, with even more ingredients than before. My family kept saying yes to them, but I couldn't taste the original taste anymore ------- Experience cannot be replicated, experience will stay forever.

From the bottom of my heart.

Farewell, the iron pot on the kerosene stove is leaning against the sweet potato heads; Farewell, the fresh radishes are just stained with the peanuts that have just left the seedlings; Farewell,...