Puji made the spicy bean paste noodles delicious can not stop, not the market to sell the Lao Gan Ma, rice sauce, and not a variety of recipes in the spicy sauce, is the Puji family heirloom, the mother of the hands of the teach, all the food friends praised all the votes of their own spicy bean paste.

Playing from the childhood memory, every summer, the mother will cook a big pot of soybeans, and then wrapped in flour, about half an inch thick in the bamboo mat evenly spread, covered with the house behind the city wall site cut back on the tender artemisia, is a kind of artemisia. Three days after the inside of the soybean full of green hair, soybean also knotted into a block, lift is a refreshing fragrance of artemisia. This time to get under the sun to break open the sun, sun-dried to a large tile pot, filled with water, more salt, resting in the middle of the yard on two benches, a day of the sun to the sun. Then every morning with a rolling pin completely stirred once. Less than ten days there is a mellow sauce, day by day more than one day rich. 20 days after the basic no bright water, sauce thick, snuffy incense, sauce color calm, good sun. Then collected in a few tile altar, eat the next year new sauce sunshine into.

Memory of a few things, one is that the air at that time there is no PM2.5 and PM10, hilly terrain in the old country, the land is covered by crops, grass and water 100%, ten days and a half months do not see the desktop dust, open-air sunshine sauce from end to end of the dry and clean, that is, it's raining on the cover; two is the grandparents of the vegetable farmers, the house around the vegetable fields, a variety of summer fruits and vegetables in abundance, go out and casually Pick a few cucumbers thrown in the sauce pot is Puji's favorite thing to do, after a few days to fish out is an unforgettable meal; and then there is the soybean sauce to eat. In addition to often as a stir-fry seasoning, the mother often gathers a handful of scallions, pick a handful of chili peppers, cleaned and chopped, dig two spoons of soybean paste, mixing into the dry rice pot. Steamed rice, hot sauce also good, and then this appetizer is not down to the table, each time the rice, eat up until the end, finished and then do a small pot.