At noon, I want to spend as little time as possible on cooking, but I feel like there is not enough time every day.

Opening the top cabinet, I saw a box of Merlin lunch meat.

My husband probably cleared the canteen meal card a few days ago and brought it back to me.

He knows I like lunch meat.

Every time I see luncheon meat, it reminds me of my childhood... My uncle works in the city, across several provinces and counties.

Compared to our rural life, in my eyes it is like a city I have never been to.

My uncle always goes back to his hometown every year or so to visit his grandparents.

At that time, when I heard that someone was coming back from the city, I would always play at the entrance of the village and look at the winding path with eager eyes. As they walked past us, a good smell would float on their clothes.

At that time, I always felt that life in the city was beyond my reach.

Every time my uncle comes back, he always carries big and small bags. When we children hear the chatter and laughter coming from the distance, we always rush to help carry things.

My uncle always has one thing he needs every time, a cylindrical iron box containing luncheon meat.

Every time, my dad would have to grind it on a stone.

The lunch meat can't come out until the one or two millimeters high edges are ground.

When I was a child, I thought it was a kind of beautiful waiting.

My grandparents cooked the lunch meat and put some slices on it for my brother and me.

It smells of a strong meaty aroma. Put it in your mouth and chew it lightly, leaving a fragrant mouthful.

But there were only two slices per person. The more we ate, the hungrier and hungrier we became, and the more we ate, the more our mouths watered. We were still left wanting more every time!

Therefore, fragrant pork is really a delicacy in my memory.

As the saying goes: What you can't get is what you love most!

As an adult, I will buy every brand of luncheon meat and taste it, looking for the taste that is closest to my childhood!

Among all the lunch meats, I like the old-fashioned Merlin, and the little white pork is a little more expensive, but tastes good.

Luncheon meat is a must every time for hot pot.

Small white pigs are also great for breakfast. Cut them into thick slices, add a little oil and fry them on both sides.

Just the decoration of breakfast.

Another homely method is: put water in a pot, add ginger, garlic and onions to boil, add sliced ??lunch meat, and then add tender milk cabbage.

Add a few more drops of sesame oil.

A quick dish is ready.

At noon, I stewed a pot of beef bone soup.

I stewed the 8 yuan yak bones bought at the vegetable market for three hours, and the soup became thick and milky white.

I cut white radish, tender Chinese cabbage, luncheon meat, and cooked a large pot.

Put it in a basin, sprinkle some chopped green onion and take it out of the pot.

Mixed some dipping water.

Just this one dish, everyone can sit around and enjoy it warmly and peacefully, which can appease the stomach of the whole family.