My favorite is glutinous rice cake. Later, when I went to school in Sichuan, I found there was a similar practice called pig cake!
After marriage, my husband and his family eat this for the New Year. They call this "steamed stuffed bun", which means reunion, because its wrapping method is round!
Production method:
Because glutinous rice flour is particularly easy to dry after kneading, we usually make stuffing first!
Chop half fat and half lean pork into meat stuffing; Tofu can be cut into small particles or crushed. Dice carrots, or use cowpeas, celery, mushrooms and the like, and put whatever you like! Ginger minced, onion chopped green onion!
Stir-fry the oil in the pan, stir-fry the minced meat to give oil, stir-fry the Jiang Mo to give fragrance, add salt to taste, stir-fry the minced tofu and vegetables until cooked, and then stir-fry the chopped green onion, and the minced meat is ready!
Put glutinous rice flour into a kneading basin, add boiling water, stir with chopsticks, slowly add dry powder, knead slowly, and be careful to burn! Knead into a smooth dough, you can divide it into small portions and start packaging.
The wrapped glutinous rice dumplings can be steamed with grapefruit leaves, banana leaves, Indocalamus leaves and Alpinia officinarum leaves. Eat when you are out of the pot!
The most profound food that will remain in my memory forever is a staple food that I must eat every day in the military camp for many years. It's called Mill.
Rice is a steamed staple food mixed with rice and millet. The rice and millet here are not the new grain of the year and have no fragrance. The second rice is more millet than rice, and the second rice out of the pot is yellow. After enlisting, the first meal in the morning was two rice. The next dish is a small pot of pickled radish strips in one class. Seeing this kind of food, more than 0/00 recruits who are used to pasta in our hometown in Henan don't know how to hold chopsticks. It was the monitor who knocked the rice into the bowl for us and distributed the small pot of pickled radish strips to everyone. Pickled radish strips are too salty and too little. You can only bite a little pickles when you eat a bite of rice, which can go with a big bowl of rice. Eating two meals at noon will enrich the dishes, usually three dishes and one soup, and there must be meat dishes. The best dishes of two rice meals are braised pork, large pieces of fat and a spoonful of thick clear soup, which makes everyone's mouth tired. At that time, our troops stationed in the northern mountainous areas had a low supply ratio of flour and rice. Until the end of the 1980s, rice was the staple food for four or five days a week. Many years later, whenever I think of the past in the military camp, I can't help but think of two rice and the smell of two rice with pickles and braised pork. Even a few times, I learned what I did in those days. I steamed two pieces of rice with rice and millet, cooked a plate of braised pork and fried a little salted radish. I ate it seriously, but I couldn't eat the taste of the year. It seems that the second bite of rice can only stay in my memory forever.
A cut-flower eggplant with shrimp skin made by Niang has made me greedy for many years! Every time I think about this dish, my mouth water! Mother washed the eggplant, cut it into round sections, and then cut each section with a finely chopped flower knife. The eggplant is not completely cut, and each section is connected with silk. Fry both sides in oil, then add onion ginger, pepper, shrimp skin and soy sauce, and simmer slowly. Add some vinegar and minced garlic, add some coriander before cooking, and then cook! This seemingly simple dish was a luxury when we were young, because life was tight at that time, and our family of nine only had more than ten kilograms of oil every year. Shrimp skin is exchanged for eggs laid by our own chickens. This dish is not easy to cook. It's an appetizer made by my mother for my father and grandmother. We sisters can't eat it, so we can only watch it! Grandma was a little partial to me. She slipped a chopstick into my mouth when my mother and other children didn't see it. It smells good! I have tasted it in my mouth for a long time, and I have a feeling of wanting more! The taste of this dish has also made me miss it for many years.
My grandmother who loves me the most has been gone for forty years, and my mother has left me for ten years! Whenever I want to eat this dish, I will think of the past. Now the living conditions are good, and I have everything I should eat, but I always feel that I lack a little original flavor!
Once upon a time, the poor did not get rich,
All year round, corn residue.
Now I'm worried in advance,
I don't want to eat any more.
The most profound food that will remain in my memory forever is my childhood. People usually remember things from the age of five or six, not every year, but special things will be remembered clearly. So recalling some things is often colorful.
We were born in the sixties, and we were short of material resources. Eating occupies a lot of space in our memory. When I was growing up in the countryside, everything was divided by votes. Peanuts are 2 kg each, wrapped in small white gauze and picked. Apples include 65,438+00 kg of miscellaneous fruits. My brother and sister and I each took small bags home, one candy bar 1 kg. Brown sugar and white sugar are divided according to the number of people.
Going home for dinner is also shared. I am the boss, so I can eat naturally. My mother said that you can eat more than half of this food without eating it yourself, and my brother and sister have nothing to eat. So in my childhood memory, I always felt that I couldn't eat enough.
When I was six years old, my family bought saury, which cost 30 cents a catty. I bought a dollar, more than three kilograms. There was no such thing as farming at that time. They are all wild swordfish, of course they are delicious. After it's done, I can't wait to eat. My mother gave me a few pieces, so I took the bowl and ate it. Because my younger brothers and sisters are young, no one picks fishbones for me, but they take care of them. My mother suddenly got scared when she thought of me. Did she get caught in a fishbone? Why is there no sound? So she came to me quickly.
As a result, I sat on the threshold with fishbones lined up, and I ate with relish. My mother is happy when she sees it. The child is really good. He can find fault with the fish himself without being stabbed by the fishbone.
When I grow up, my mother often talks about it, saying that I am a greedy cat.
There are still many memories of eating when I was a child, and the taste has been deeply engraved in my heart, and I can't find it when I grow up.
The most profound food that will remain in my memory forever must be the tofu brain made by grandpa. Grandpa is a Hakka, and the tofu used is wide and thick, and both sides of the brewed tofu are full of swelling. Grandpa first put the brewed tofu in a pot and fried it slowly with low fire, then turned it into a casserole and stewed it very hot. Before leaving the fire, he sprinkled a handful of chopped green onion, which made his mouth water.
Grandpa likes to make tofu milk for us best. Grandpa stuffed tofu with lean meat and fat meat and added a little plum-flavored salted fish.
This kind of salted fish with plum flavor is made by fermenting fresh fish for one or two days, adding salt for seven or eight days after its nutritional composition changes, and then drying in the sun, which will produce a strange fragrance.
Tofu is tender, fragrant and tender, salted fish is soft, and salty flavor is fresher. Eat stuffed tofu, with rice, rice can eat more bowls.
However, now I can't eat my grandpa's tofu brain. A month before he left us, grandpa asked me when I would go home for dinner. He will cook tofu for me. Unexpectedly, grandpa left before he got home.
The smell of fermented bean curd can only remain in my memory forever. Although, in the days after grandpa left, we cooked tofu again according to grandpa's method, but the food was similar and not the taste of the old days. And in the future, I will never eat that taste again.
The most unforgettable thing is a bowl of noodles cooked with coriander sesame oil foam.
I grew up with my grandmother. I was five years old. I remember very clearly that day, in order to catch up with work, I followed my grandmother and elderly aunts in the village to pick cotton in the cold early in the morning.
Cotton is piled up in the yard like a hill.
I helped grandma pick cotton for half a morning. Tired and hungry, I found a shelter from the wind. In the depression of two cotton plants, I built myself a castle with cotton and hid in it to pick cotton alone.
I don't know how long it took, but a refreshing smell came to my face. Open your eyes, it's grandma!
A soybean oil lamp is on. In the warm light, grandma is holding a bowl of coriander sesame oil foam noodle soup and smiling at me kindly. The smell of noodles and birds' singing filled the whole room. I crawled up, picked up the noodles and wolfed them down. After eating, I licked my lips and deeply regretted eating too fast. Then I remembered to ask my grandmother: I am picking cotton. Why am I at home now? Why does grandma want to make noodles with sesame oil? Grandma just smiled gently. ...
Many years have passed, and there are countless delicious foods, but nothing is better than the bowl of vegetarian noodles my grandmother brought me.
In fact, the ingredients of that bowl of noodles are very simple. Grandma's handmade noodles, a spoonful of water, a few coriander leaves, and a drop of oil powder spilled by fragrant oil.
It is this bowl of noodle soup with simple ingredients and full of grandma's love that has become an irreplaceable food that I can't get rid of and will always stay in my memory.
Bow a handful of water and leave a heart fragrance!
The food that will stay in my memory forever is the food carefully prepared by my mother.
Mom remembers everyone's preferences, the dishes are scientifically matched, and the oil, salt, sauce and vinegar are just right. The food she carefully prepared is delicious, nutritious, loving and warm.
People's highest evaluation of women is that there is a hall above and a kitchen below. In today's fast-paced society, the requirements for women are also very high. Women who can spend more time preparing food for their families in the kitchen are admirable. After work, they rushed into the kitchen and played a symphony of pots and pans. After intense work, they brought out plates of sweet and delicious food.
I am used to the food carefully prepared by my mother. No matter how far I go, I will miss my mother's recipes. Nothing is as delicious as my mother's home cooking. Wanderers from all over the world hurried home and ate the food carefully prepared by their mothers. Ah, it still smells familiar!
The food carefully prepared by my mother is the warmth of home and the inheritance of love. We learned what love is from our mother and how to love it. In my memory, the formation of the basic concept of home comes from the family getting together and eating the food carefully prepared by my mother.
I often go home to have a look and accompany my mother to have a meal carefully prepared by her. How much friendship is in it? You taste it and savor it. It is the wish of the old man to let the children enjoy their knees. It is the greatest filial piety for a child to accompany his mother, eat the food carefully prepared by her mother and listen to her chatter.
When I was a child, my family was poor and hungry every day. At that time, you have to share food with others, and you can only share food when you go to work. Like our children, I have to eat with adults. My mother is hungry and has a stomachache, because my mother works alone to earn work points, and every time our family eats the least! It's normal to be hungry, because my father is a worker, my mother is a farmer, and my grandparents are often sick, so at that time, eating meat every month was my greatest hope. I remember once my second grandma's house brought us a bowl of braised pork, and my brother and I had a fight to eat more. In fact, mom and dad didn't eat a bite, so they all let us eat. My father's monthly salary is 8 yuan. Actually, there are fat pigs at home. Isn't it strange for my friend? Why is there no meat when there are pigs at home? At that time, in fact, every family raised pigs and had no meat to eat, because half of the pork had to be handed over to the state, and a pig could only eat half. At that time, I was thin, ate a lot, and cried every day because there was not enough oil and water. 14, 15. I think life is very good now. I can eat whatever I want. Let me share the practice of braised pork:
Ingredients: pork belly, preferably five flowers and three layers, not too fat or too thin,
Seasoning: onion, ginger, garlic, star anise, soy sauce, cooking oil. Cooking wine, sugar, salt, monosodium glutamate, chicken essence and a small amount of fine pepper powder,
First, soak the meat in cold water for one hour, take out the pot and add ginger slices to cook until it is 70% cooked, as long as you can put chopsticks into the water without bleeding, cut into pieces, fry in an oil pan for a while until the skin is hard, or not, then fry the onion, ginger slices, garlic and star anise until cooked, and add soy sauce to the meat, which consumes oil. Stir-fry the cooking wine and add a little water, sugar, salt, miso, chicken essence and fine Chili powder. After boiling, the seasoning tastes a little sweet. Add some sugar, color, and simmer. The meat is rotten, hook it up and put it on the table.
I remember I was in my hometown 1 1 years old, a small seaside fishing village in Shandong. At that time, beach farming was in the ascendant, and the fishermen in the village only knew that breeding razor clam on the beach could make a fortune. However, we can't master the breeding technology of razor clam yet, and we can only rely on the breeding farms along the coast of Fujian. The process of transporting razor clam seedlings is extremely difficult. Starting from the coast of Shandong, I drove a big liberation car with a big water bag on it, and rushed to Fujian day and night. In order to save money, I always take the national highway back and forth for about a week. Father is one of the drivers.
Once my father came back from Fujian and said that he had brought me delicious food. I couldn't wait to climb into the messy cab full of bedrolls and took a green leaf prick from him, but it tasted good. Father told me that this is a pineapple! This is my first time to see pineapple, and I was deeply attracted by its aroma. After my father threw me the pineapple, he went to his business.
I am holding a pineapple with a toilet paper pad. Its smell makes my mouth water, but how to eat it? Surely it wasn't a direct bite? That's not a prick. I discussed it with a friend, found a kitchen knife, cut it like a watermelon, and one person took a piece and began to chew it. It's really sweet. I have never eaten anything so delicious.
Since then, the taste of pineapple has been deeply imprinted in my mind, and I often think of that sweet and fragrant feeling. After many years, with abundant materials and convenient transportation, the north can eat more and more fruits from the south. Of course, I have eaten a lot of pineapples, but I have never tasted that taste again.
Pineapple is actually getting more and more delicious, but people are getting more and more delicious, and they can't eat that kind of delicious food anymore.