1. Lard bibimbap

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

2. Sugar-Coated Berry

When I was a child, in a small town, people often held a stick with many Sugar-Coated Berry on it. Every time they looked at it, they wanted to eat it. It was sour, sweet and happy.

Step 3 pull sugar

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. When I was a child, I often bought it at twenty-five cents and cut it now. The sugar paste contained some peanuts and sesame seeds, which was very fragrant and sweet. However, I rarely saw the old man in recent years and bought it every time I saw him.

Time flies, cherish the present! ! !

Hello, I'm Shisanlang.

If you 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 that when eating small yellow croaker, I will definitely dig out the fish eye and eat it first, then eat the fish intestine in the fish belly, and finally the fish.

Grandma's practice of small yellow croaker is very simple, that is, steaming, without putting too many seasonings and accessories, but the taste is so delicious and delicious. It is precisely this delicious taste that I can't cook any fresh small yellow croaker no matter how fresh it is, no matter 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 lard fried rice, I will definitely go to the stove to light the fire 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 it, and they can't stand the smell of it, while some people, on the contrary, feel weak all over if they don't eat it for a day. It is Houttuynia cordata Thunb. Houttuynia cordata Thunb. is also called the root of broken ears in some places. 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 it at all, while others want to put a little in everything.

First of all, let's talk about the origin of this Houttuynia cordata name. As the name implies, it has the word "fishy smell" in it, which means that it has a fishy smell. Actually, it's not like this. I don't know where the specific source of this name is, but this is just to describe this strange smell with "fishy 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 itself, which is called "decanoyl acetaldehyde". In addition, just like coriander or stinky tofu, some foods do have a special taste. If they are eaten for the first time, they will be very uncomfortable, but when they are used to it, they will feel delicious. For Houttuynia cordata Thunb, many people who eat it for the first time really can't accept the taste.

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

First, steamed elm money

1, fresh elm stalks and impurities are 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 the dried elm with flour and mix well by hand, so that each piece of elm can be glued with flour.

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

5, cover, steam for 8 minutes after the fire.

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

7. When eating, put sesame seeds and Chili oil on it.

Second, Yuqian Wowotou

1, remove the pedicel of Ulmus pumila, screen it, and wash it with clear water.

2. Mix corn flour, water, salt and elm seed, and dip the flour in water by hand.

3. Use a good wet surface, knead your hands left and right to form a ball, and use your thumb to spin out the nest at the bottom of the dough.

4, add the right amount of water to the steamer, put the perforated strainer, put the wet cage cloth, put the steamed corn on it and start steaming.

5. When the water boils for 20 minutes, turn off the fire and simmer for 10 minutes, and then the wok can be cooked.

Three ways to eat Sophora japonica flowers

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 well.

4. Add Sophora japonica and shallots and mix well.

5. Start baking in the pot.

6. Both sides are golden, and the Sophora japonica spring onion cake is successfully baked.

Second, Sophora japonica steamed buns

1, wash the Sophora japonica flowers with clear water, put them in a pot and cook them a little, then break them;

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

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

4, and bread buns, steam over high fire 15 minutes, stuffy for 3 minutes, and take out the pot (if you like, you can make pork and Sophora japonica stuffing, the same way).

Third, Sophora japonica scrambled eggs

1, Robinia pseudoacacia flower wash water control.

2. Break the eggs and add salt.

3. Add the egg liquid to the acacia flower, add the appropriate 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 a few days ago, I might have thought about it, but I don't need it now. The food in my memory is "Mianzaoer", and that taste is the taste of Mianzaoer!

It's been twenty or thirty years, but Mianzaoer didn't appear in my memory. Until a few days ago, I suddenly saw a video about how to dig Mianzaoer, how to cook it, what the finished product was like, and its past and present situation. While watching it, suddenly it can be said that it was crackling, and Mianzaoer just jumped out of my memory. I remembered that someone was carrying a load or pushing it. I don't know what kind of container I scooped out and put it in my bowl. It was dark. I held the bowl and tied it up with something to eat one by one. It seemed icy and sweet, but it had some special bitterness. In fact, it was bitter, which seemed to be inaccurate! Soup seems delicious, but mother always forces us to leave some out. She wants to take a string of thread and hang it under the eaves, saying it can 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 shrivel up little by little, small and black! At that time, I tried my best to think about it, but I couldn't find any subsequent memories about them! Did someone get stuck in their throat? Did anyone eat them? Can you bite? Really want to know!

The cotton jujube in my memory is what Figure 1 looks like!

Hello! Glad to answer for you.

When I was a child, the most impressive food in my hometown was peanut candy. I remember that peanut candy was made by my parents during the Chinese New Year. Now I miss the taste of happiness at that time. Eating it in my mouth is sweet in my heart.

If you want to make the best peanut candy, this is the most delicious and happy taste. Friends can learn together and make it sweet for their families.

Ingredients: peanut kernel 500g.

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

1, stir-fry the raw peanuts first, peel off the skins of the peanuts and put them in a bowl for later use.

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

3, slowly boil the sugar, the boiled sugar is brownish red, and slowly boil it into syrup after pouring maltose. Whether the syrup is cooked or not, we can dip some syrup in our mouth with chopsticks and bite it. 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 fry quickly and evenly. Then pour it into the mold and wrap it with plastic wrap, and quickly flatten the surface. After flattening, leave it for a while to remove the plastic wrap, cut the peanut candy into small pieces while it is warm, and eat it after cooling. The more you bite, the more crispy it is.

I still miss the carefree eating of happiness and delicious food when I was a child. My friends, were you like this when you were a child?

I was born in the 1980s. At that time, I was not as good as my children now. I could eat whatever I wanted! Food and clothing for children in our time was a problem! Only on holidays can we eat something good, and I love the fried oil twist by my mother. Don't mention how attractive the smell is, which I will never forget! Usually I like pestering my mother to go shopping on Sundays, because I can eat Sugar-Coated Berry in the street, which is not only beautiful in color, but also good in taste. It makes my mouth water when I think about it sour and sweet! There is another kind of food in the street that I can't forget-bean jelly, 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 foods:

1, rice tofu

Rice bean curd is made by grinding rice into rice slurry, then pouring it into a pot to heat it to evaporate the water in the rice slurry, cooling it and solidifying it to form a bean curd. Cut it into small squares with chicken soup and sprinkle with pepper and chives. A bowl of steaming rice bean curd is my favorite breakfast, and I often want to eat a bowl of steaming rice bean curd when I feel unwell.

2. Spicy bean paste

Spicy bean paste is made by my grandmother herself. Soybeans, garlic, peppers and other raw materials are marinated, poured into the jar and sealed. I don't know how long it will take. I scooped out a bowl to go with rice, which is fragrant and spicy, and it is very appetizing. Remember to bring meals to junior high school, and play with a small bottle of bean paste every meal. It's a pity that grandma left early and didn't eat spicy bean paste for many years.

3. Stir-fry octopus

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

4. Stewed chicken with medicinal herbs

A hen laying eggs and a pair of drug dealers come 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, dried tangerine peel, etc.), put the medicinal materials into 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 it is delicious with soup. The whole family is very lively. Basically, every winter, my mother will steam one, 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 who have nothing to eat. Tofu Workshop makes bean curd with bean dregs that are not needed for soybean milk. 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 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 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, etc., but time flies, my parents get old and my living standards improve, and the taste of my childhood can never be found again.

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

I am the descendant of this group of people.

Every holiday, the family will get together for a reunion dinner, and there will be this bowl of fish balls and boiled meat swallow soup on this reunion dinner.

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

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

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

The way I eat it at home is this: cook the duck eggs, fry them in an 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 in the exam after eating this egg.

When many foreign tourists come to Fuzhou, they will eat a bowl of meat swallows 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 wonton in Shanghai, wonton in Guangdong, flat food in Shaxian and wonton in Chongqing.

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

The skin of meat swallow is crystal clear after cooking, just like bird's nest, so it is called meat swallow.

There are some differences in the stuffing of meat swallow, 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.

It is rare to add water chestnut to food in other places, and the water chestnut is added to the meat swallow, which makes the taste more crisp.

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

Meat swallow is a wet bag.

Spread a layer of meat swallow skin on the wet chopping block. The water should not be too much, but it should be moist and impermeable. Then put the adjusted stuffing and knead it into the shape of a gold ingot.

However, the wrapping method of Jin Yuanbao is too troublesome. More often, just grab it casually _ (:з ∠) _

My favorite is boiled swallow skin.

My mother will cut the meat swallow skin into thin filaments as thick as wide noodles, add them piece by piece after boiling water, so as not to stick together, and then add salt, monosodium glutamate and red koji to taste, which is especially fragrant!

Some family practices are to fish the skin of meat swallows first, and then pour in 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's New Year's Day, I went back to my grandmother's house for dinner.

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

As a post-70 s person, I grew up in the countryside when I was a child. My childhood life is haunting and memorable.

In the evening, frogs croaked in the pond, dragonflies landed on the poles, green Artemisia along the country road, and the fields were covered with 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 fields to dig wild vegetables, carrying earth baskets and sickle heads, and with grandma's instructions, they rush to the wild fields in groups of three or five, such as Artemisia annua, shepherd's purse, wife-in-law, wild celery, etc., as long as they can eat, they all dig into the baskets. When the smoke curled up in the evening, the partners rushed home tired with mud.

Grandma scolded and picked the wild vegetables on the ground. At this time, my mother cooked the rice 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, no matter whether boys or girls are involved in a group, they bring their father's autographs 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. It sounded cruel. My mother fried the frog legs with a little oil, and my sisters and brothers ate them all.

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

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

Today's children 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 pickles, and the food was delicious.

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

When the corn cob in the vegetable garden was long enough, my father broke the corn husk and pinched it with his fingers, and it was just the right time. My father broke off a few sticks and put them in the kitchen pit. I squatted beside the kitchen pit and flipped them back and forth according to my father's instructions. The smell of burnt incense filled the air. At this time, my mouth was watering. The baked corn cob was brown and chewy, which was an unforgettable taste.

No matter how beautiful childhood is, it's just the thickness of two pages, and I occasionally think of sobbing twice. I also often go back to my hometown to see the big willow tree that grew up together, the ravine where I played, and the muddy road. My homesickness is a boat ticket that I 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!