1. Lard bibimbap

Add some salt and lard to make it tasty, and pour the cooked lard directly into the rice to accompany it. When I remember eating it for the first time as a child, I felt it was the best thing in the world.

2. sugar-coated berries

When I was a child, in a small town, people often held a stick with many candied haws on it. Every time they look at it, they want to eat it. It is sour, sweet and happy.

Latang

I don't know where you have it. When I was a child, we often saw an old man driving an old Jialing motorcycle with a big round plate tied to the back, which contained a lump of white sugar paste. I used to buy it for twenty-five cents when I was a child, but now I cut it. There are some peanuts and sesame seeds in the sugar paste, which are fragrant and sweet. However, I have rarely seen old people in recent years, and I buy them every time I see them.

Time flies, cherish the present! ! !

Hello, I'm Shisanlang.

If I want to say the food that impressed me the most, it must be the small yellow croaker cooked by my grandmother and the fried rice with lard cooked by my grandfather.

Grandma's little yellow croaker

I remember when I was a child, whenever my grandmother made small yellow croaker, it was my happiest time. Moreover, I have a habit. When I eat small yellow croaker, I will dig out the fish's eyes first, then eat the intestines in the fish's stomach, and finally the fish.

Grandma's method of cooking small yellow croaker is very simple, that is, steaming, without putting too much seasoning and accessories, but the taste is so delicious. It is this delicious taste that prevents me from cooking any fresh small yellow croaker, no matter how fresh it is or how it is cooked.

Fried rice with lard cooked by grandpa

Grandpa's fried rice with lard should be the most fragrant fried rice I have ever eaten in my life, and it is also my deepest impression on grandpa. Every time I cook fried rice with lard, I will definitely light the stove and stuff straw into it. . .

Alas! Once a person grows up, some things are completely lost.

The beauty of childhood, I can only rely on these memories to silently taste.

There is a kind of food that is more interesting. Many people avoid eating it, they can't stand its smell, and some people, on the contrary, will feel weak if they don't eat it for a day. It is Houttuynia cordata Thunb. Houttuynia cordata Thunb Some places are also called broken ears. Its name comes from its own peculiar smell, which is why many people can't accept it. But some people just like to eat it, just like coriander. Some people can't eat at all, while others want to put a little in everything.

First of all, let's talk about the origin of the name Houttuynia cordata. As the name implies, it has the word "fishy smell" in it, which means it has fishy smell. Actually, it's not like this. I don't know where the name comes from, but it's just "fishy smell" to describe this strange smell. If it really smells like fish, it is estimated that no one will eat it at all. In fact, this taste comes from a chemical substance contained in it, which is called "decanoyl acetaldehyde". Besides, like coriander or stinky tofu, some foods do have a special taste. If they eat it for the first time, they will feel uncomfortable, but when they get used to it, they will feel delicious. For Houttuynia cordata Thunb, many people who eat it for the first time really can't accept its taste.

When I saw the title, I thought of (* ▽)/★ * ☆ Now is the season to eat elms, peaches and Sophora japonica, and I miss the taste of childhood. Here are some simple ways to eat.

First, steamed elm money.

1, fresh elm stalks and impurities removed.

2. Put a little salt in the water, soak the elm for 5 minutes, wash it with clear water, and control the moisture.

3. Sprinkle flour on the dried elms and mix well by hand so that the flour can stick to each elm.

4. Add water to the steamer to boil, and spread the dough evenly on the drawer cloth.

5. Cover and steam for 8 minutes.

6. Immediately after steaming, pour into a container and sprinkle with salt and sesame oil.

7. Put sesame seeds and Chili oil when eating.

Second, Yu Qian wowotou

1, pedicled Ulmus pumila, screened and washed with clear water.

2. Mix corn flour, water, salt and elm seeds, and immerse the flour in water by hand.

3. Use a good wet surface, knead it into a ball with your hands left and right, and screw out the nest at the bottom of the dough with your thumb.

4. Add a proper amount of water to the steamer, put on the grate, put on the wet cage cloth, and put the steamed corn on it to start steaming.

5. After the water boils for 20 minutes, turn off the fire and stew for 10 minute.

Three ways to eat Sophora japonica

First, Sophora japonica cake

1. Wash fresh Sophora japonica and control the moisture.

2. Appropriate amount of shallots, chopped.

3. Mix flour, eggs, pepper and salt evenly.

4. Add Sophora japonica and shallots and mix well.

5. Start baking in the pot.

6. When the two sides are golden, the cake is baked successfully.

Second, Sophora japonica steamed buns

1, wash the Sophora japonica flowers with clear water, put them in a pot for a little boiling, and then cut them off;

2. Take the Sophora japonica out of the pot, brew it with clear water to remove the green gas, and then squeeze out the water by hand for later use.

3, fresh leeks or garlic, choose to wash, wash and chop; Appropriate amount of vermicelli or vermicelli, boiled in boiling water until soft, chopped; A few fresh eggs, fried and chopped. The sum of the above three materials should be equal to the sum of Sophora japonica, that is, 1/2 of the total. Add salt, sesame oil and a little pepper powder and mix well to make dumpling stuffing.

4. Like bread buns, steam them on high fire for 15 minutes, keep them stuffy for 3 minutes, and then take them out of the pot (if you like, you can make pork and Sophora japonica stuffing in the same way).

Third, scrambled eggs with Sophora japonica

1, Robinia pseudoacacia flower washing water control

2. Break the eggs and add salt.

3. Add the egg liquid to the acacia flower, add a proper amount of thirteen fragrant chicken essence, and stir well.

4, hot pot, put more oil, stir-fry chopped green onion, add Sophora japonica egg liquid, stir fry, slightly golden out of the pot.

Fortunately, there are many ways to eat, so I won't introduce them one by one. If you are interested, you can search online.

What was the food and taste that impressed me when I was a child? If you had asked me this question a few days ago, I might have thought about it, but I don't need it now. The food in my memory is "noodle jujube", and that taste is the taste of noodle jujube!

Twenty or thirty years have passed, but cotton dates have not appeared in my memory. Until a few days ago, I suddenly saw a video about how to dig cotton jujube, how to cook it, what the finished product is like, and its past and present situation. Looking at it, suddenly it can be said that it was scratching, and Mianzaoer jumped out of my memory. I remember someone picking or pushing something. I don't know what kind of container I scooped up and put it in my bowl. It's dark. I took the bowls and tied them up one by one to eat. It looks cold and sweet, but it has some special bitterness. In fact, it is bitter, and it seems not accurate! The soup seems delicious, but mother always forces us to keep some. She wanted to hang a string of thread under the eaves, saying it would prevent Maimang from getting stuck in her throat! In the later days, I always looked at the cotton dates hanging under the eaves and watched them wither little by little, small and black! At that time, I tried my best to think about it, but I couldn't find any follow-up memories about them! Is someone stuck in the throat? Has anyone eaten? Can you bite? I really want to know!

The cotton dates in my memory look like Figure 1!

Hello! I'm glad to answer your questions.

When I was a child, the food that impressed me most in my hometown was peanut candy. I remember that peanut candy was made by my parents during the Spring Festival. Now I miss the taste of happiness at that time. Eating in the mouth is sweet in the heart.

If you want to make the best peanut candy, this is the most delicious and happy taste. Friends can study together and bring sweetness to their families.

Ingredients: 500 grams of peanuts.

Accessories: 40g of corn oil, 250g of sugar and 250g of maltose.

1. First fry the raw peanuts, then peel them and put them in a bowl for later use.

2. Prepare a mold suitable for making peanut candy, spread plastic wrap in the mold, pour corn oil and sugar into the pot and boil it over medium heat.

3. Slowly boil the sugar, and the boiled sugar is brownish red. After pouring maltose, slowly boil it into syrup. Whether the syrup is cooked or not, we can dip some syrup in our mouth with chopsticks and take a bite. If it is crisp and not sticky, it means that the syrup is cooked.

4. After the syrup is boiled, pour the peanuts into the fire and stir them quickly and evenly. Then pour it into the mold and wrap it with plastic wrap, and quickly flatten the surface. After squashing, leave it for a while to remove the plastic wrap, cut the peanut candy into small pieces while it is hot, and eat it after cooling. The more you bite, the more brittle it becomes.

I still miss eating happy and delicious food when I was a child. Friends, were you like this when you were young?

I was born in the 1980s. I was not as good as a child now. I can eat whatever I want! In our time, food and clothing for children was a problem! Only on holidays can we eat good food. I like my mother's fried dough twists. Don't mention how tempting the taste is, which I will never forget! Usually I like pestering my mother to go shopping on Sunday, because I can eat candied haws in the street. It is not only beautiful in color, but also delicious. My mouth is watering at the thought of it being sour and sweet! There is also a kind of delicious food I can't forget in the street-bean jelly, which is white and tender, smooth and delicious, plus the smell of Chili oil and garlic, not to mention how beautiful it is to eat with shredded cucumber! [Cover your face]

Looking for the taste of my hometown when I was a child, I remember the following food:

1, rice tofu

The method of making rice tofu is to grind rice into rice slurry, then pour it into a pot to heat it to evaporate the water in the rice slurry, and then cool and solidify it to form tofu. Cut it into cubes with chicken soup and sprinkle with pepper and chives. A bowl of steaming rice tofu is my favorite breakfast. When I feel unwell, I often want to eat a bowl of steaming rice tofu.

2. Spicy bean paste

Spicy bean paste is made by my grandmother herself. Soybeans, garlic, peppers and other raw materials are pickled and poured into a jar for sealing. I don't know how long it will take. I scooped a bowl of rice, which was delicious and spicy, and it was very appetizing. Remember to bring a meal in junior high school and play with a small bottle of bean paste every meal. It's a pity that grandma left early and hasn't eaten spicy bean paste for many years.

Step 3 stir-fry octopus

Fried octopus is one of my mother's specialties. Every time my mother has a family dinner, she cooks it. Once it is served, it is basically swept away, and my mother will smile happily and say, "I'll fire you tonight." Clean the fresh octopus, add garlic and ginger slices, stir-fry until fragrant, then add octopus and celery, stir-fry and season.

4. Stewed chicken with herbs

A hen laying eggs and a pair of drug dealers came to the door to prepare a tonic (including more than ten kinds of medicinal materials such as angelica, gastrodia elata, coix seed, lily, lotus seed, medlar, prepared rehmannia root, astragalus root and dried tangerine peel). ), put the herbs in the hen's stomach, put them in a pot and steam them in a pressure cooker for 30 minutes. Without any seasoning, the meat is soft and delicious with soup. The whole family is very lively. Basically, my mother will steam one every winter, but every time my mother basically doesn't eat it, leaving it to us.

5. Stir-fried bean curd residue

There should be very few people without food. Tofu shop uses bean dregs that are not needed for soybean milk to make tofu. Bring a bucket back, put lard in the pot, then pour the bean dregs in and stir fry, add salt, chopped green onion and Chili powder to taste, stir fry and then take out the pot. This fried bean curd residue is actually dry and astringent, but because grandma is old and has a bad mouth, she can swallow it without chewing more. So I also like to eat this kind of fried bean curd residue since I was a child.

In fact, there are many delicious foods in my hometown when I was a child, such as stewed loach vermicelli, fried eel, winter bamboo shoots and bacon. But time flies, parents get old, living standards improve, and the taste of childhood can no longer be found.

At the end of last century, a group of Fuzhou people moved out of Fuzhou and settled in other places.

I am the offspring of this group of people.

Every festival, the whole family will get together for a reunion dinner, and this reunion dinner will have this bowl of fish balls and boiled meat swallow soup.

Fuzhou people's attitude towards Rouyan is probably the same as that of northerners towards jiaozi. It's important, but it's also common.

Breakfast shops, supermarkets and vegetable markets can be seen everywhere at the entrance of the community.

I also pay attention to the anniversary of my loved ones. On holidays, there will be a bowl of meat and soup on the dining table.

The way I eat at home is this: cook duck eggs, fry them in oil pan until the skin is golden and crisp, cook them with fish balls and meat swallows, and finally sprinkle with chopped green onion.

Some children at home are going to fry some eggs, and you can get a hundred points after eating this egg.

When many foreign tourists come to Fuzhou, they will eat a bowl of meat swallow and fish balls. The skin of fish balls is made of chopped fish, but how many people know that the skin of meat swallows is also made of meat?

The skin of meat swallow is similar to that of Shanghai, Guangdong, Shaxian and Chongqing.

The skin of the meat swallow is made of lean meat, which is hammered into mud with good pig hind legs and added with sweet potato powder and starch. And cut into small squares smaller than a woman's fist and as thin as paper after molding.

After the meat swallow is cooked, its skin is crystal clear, just like bird's nest, so it is called meat swallow.

The stuffing of meat swallow is a little different, but they are similar.

The most classic way is to add minced fish, lean pork and shrimp, cut water chestnut into small pieces, and then add cooking wine, monosodium glutamate and eggs to taste.

In other places, water chestnuts are rarely added to food, and water chestnuts are added to meat swallows to make the taste more crisp.

Moreover, the wrapping method of meat swallow is different from wonton.

Meat swallow is a wet bag.

Spread a layer of meat swallow skin on the wet cutting board. Don't have too much water, but it should be moist and impervious. Then add the prepared stuffing and knead it into the shape of a gold ingot.

But the wrapping method of gold ingot is too troublesome. Just grab it more often _ (:з∞) _

My favorite is boiled swallow skin.

My mother will cut the meat swallow skin into thin threads as thick as lasagna, add them one by one after boiling water to avoid sticking together, and then add salt, monosodium glutamate and red yeast to taste, which is particularly fragrant!

Some family practices are to remove the skin of the meat swallow first, and then pour in the bone soup and seasoning.

For the older generation, eating meat swallows is a habit.

For the new generation, meat swallow is more of a special dish.

I'll wait for you in Fuzhou?

Boiled swallow skin ww

Today is Chinese New Year, I go back to my grandmother's house for dinner.

Well, there must be a bowl of meat swallow on the table.

As a post-70s, I grew up in the countryside when I was a child. My childhood is unforgettable.

At night, frogs croak in the pond, dragonflies land on telephone poles, green Artemisia grows along country roads, and the fields are full of wild vegetables and wild flowers. Waterlogged land, wild fruits, cooking smoke, narrow paths and cooking smoke are my best memories. My playmates played hide and seek, dug wild vegetables, fished, caught grasshoppers and watched open-air movies, which accompanied me throughout my childhood.

Every spring, my friends go to the wild to dig wild vegetables, carrying earth baskets and sickle heads, and under the instructions of my grandmother, they rush to the wild in groups, such as Artemisia annua, shepherd's purse, wife-in-law, wild celery and so on. As long as they can eat, they all dig into the basket. When the smoke curled up in the evening, the partners rushed home with mud all over them.

Grandma scolded while picking wild vegetables on the ground. At this time, my mother cooked the meal and put a bowl of soy sauce on the dining table. The washed wild vegetables were dipped in rice by the whole family, and then there was a sense of accomplishment in my heart.

In my childhood, whether boys or girls joined a group, they would take their father's signature and go to the pond to tie some frogs. When I came back, I left the frog legs and fed the rest to the ducks. This sounds cruel. My mother fried the frog leg with a little, and my sisters and brothers ate it.

At that time, children didn't have snacks, and they often ate tortillas in memory, which was also a snack of that era. The big cake posted by my grandmother is my favorite. After school, before the meal was ready, grandma put sugar among the leftover cakes for us to eat, and we ran along the country road with the big cake.

The roadside Sophora japonica is very fragrant, birds are singing, grasshoppers are singing ... The smell of childhood has been printed in my mind, and I can't get rid of it. ...

Children today can never imagine the poverty of that era. In my memory, my mother often mixed rice with soy sauce and meat oil, accompanied by radish and pickles. The food was delicious.

Now food is all over the streets, no matter how you look for it, how you taste it, no matter how much you spend, you can't taste it.

When the corn cob in the garden grew long enough, my father broke the corn husk and pinched it with his fingers, just in time. My father broke some sticks and put them in the pit in the kitchen. I squatted by the pit in the kitchen and flipped them back and forth according to my father's instructions. The air smelled of incense. At this moment, my mouth is watering. Baked corn cob is brown and chewy, which is an unforgettable taste.

No matter how beautiful my childhood is, it is only two pages thick. I occasionally think of sobbing twice. I often go back to my hometown to see the big willows that grew up together, the ravines where I played, and the muddy roads. Homesickness is a boat ticket that can't go back, and it is also the memory of that generation. Although I was gone when I was a child, my hometown is still there!