At the age of 20, I left home and the city where I grew up.

In those years when I was away from home, I basically ate fast food outside, which was convenient and time-saving. Occasionally, if you want to eat hometown dishes, you can find the Northeast Restaurant and order some home-cooked dishes. The dishes cooked in the restaurant are delicious, but they never taste like home. I think it may be that the restaurant has a lot of vegetable oil and spices. Later, I cooked by myself in my spare time, but I still felt something was lacking. At that time, I especially missed my father's fish, my mother's stew and my aunt's jiaozi.

Slowly, I understood what the taste I felt was missing. Because since I was a child, I have lived with my grandparents. On weekends, my aunt, uncle, brother and sister will come home for a party, and more than a dozen people will get together for dinner. At that time, the table was too small to sit on. My sister and I often ate around the table. Grandpa said that it was good for us to eat standing up, and we could eat whatever we wanted.

I don't know if it's because our family is located in the northeast or something. Anyway, my family loves to eat jiaozi, and they always pack it on holidays. Even after eating glutinous rice balls on the 15th day of the first month, they will cook another dish of jiaozi. I always feel that it is not perfect for a family to get together without jiaozi.

The smell of my homesickness is not only the dishes cooked by my parents, but also the happiness of my family when they eat together. As long as we get together, even a simple meal is comparable to delicacies.

In addition to CCTV's little Yaya's daily life of delicious food, I think that with every place, every family member's love is different, and there is no sense of belonging. This is also the living habit of dividing the north and the south. As a result, it is not appropriate for a family to divide the taste of the elderly and the young. As long as it is green food, vegetables and meat, it is delicious, and it is guaranteed that it will not exceed the standard. According to the return to the motherland, no additives will be added, but the vegetables in rural areas are bright.

Crispy chicken, steamed fish, fragrant barbecue, sliced duck, crayfish.

As the saying goes, relying on mountains to eat mountains and relying on the sea to eat the sea, Qingdao, my hometown, is a city near the sea. Many local hometown dishes are mainly seafood. Shrimp, tiger and dried shrimp are really delicious. Iron pot fish, oily prawns, seafood soup, sea scallops and shrimp sauce are our special dishes here, which is also the unique taste of home.

Eating noodles with shrimp sauce tastes good, and stewed ribs with shrimp sauce and shallots dipped in shrimp sauce are more home-like.

To say what is the taste of home, there is only one dish for me, boiled chicken! Yes, I'm from Guangxi! For Guangxi people, boiled chicken is an indispensable dish in red and white banquets on holidays. Without this dish, what is a holiday? Without this dish, what can I eat for a wedding? The practice of white-cut chicken is very simple. The killed chicken is scalded in boiling water, boiled, picked up, cut into pieces and arranged on the plate. So simple, how can it become our most unforgettable favorite food?

First of all, of course it's delicious! Chickens should choose castrated cocks, the free-range time should not be shorter than 7 months, the weight should be between 5-7 kg, neither fat nor thin, and a little fat layer under the skin is just right! After killing the chicken, blanch the chicken feet in boiling water for three times, tighten the chicken skin, then put it in a pot for 25 minutes, and stick it in with chopsticks without bleeding. The fished chicken is coated with a thin layer of peanut oil while it is hot to keep the skin shiny and yellow. Boiled white-cut chicken should be cooked well, the meat should be just cooked, the skin should be crisp and cool, and there should be reddish blood between the flesh and blood to show the tenderness of the meat. If you cook for a long time, you can't chew. If you don't cook well, the whole basin is bloody red. You dare not eat chopsticks! In fashionable terms, it's well done. Take a bite, full of meat, original flavor; The chicken skin is golden in color, crisp and elastic; Between the flesh and the flesh, the fat oil flows out and the taste is rich; The chicken is tender and the meat is thick and delicious. It makes my mouth water!

Delicious white-cut chicken is inseparable from delicious sauce. It should be said that sauce is the soul of white-cut chicken and the finishing touch. The practice of white-cut chicken is similar in every family, but the sauce is radish and cabbage, and each has his own love. For us, the sauce is the taste of home, the taste of mother, and the sauce made by mother is the boiled chicken at home. Commonly used sauces are onion ginger soy sauce, pepper vinegar, sweet and sour lemon, sand ginger onion oil. What my mother often cooks is ginger and scallion oil, and our whole family likes it very much. Cut chicken pieces, dipped in a little sauce, the taste becomes richer and more diverse, and the umami flavor of chicken is also activated. Sometimes you can eat a big bowl just by pouring rice with sauce.

I don't know when people in Guangxi started eating boiled chicken. I only know that I started eating boiled chicken when I was a child. When I said to kill chicken, I knew that I was eating boiled chicken, red-cooked chicken and chili pepper diced chicken. I didn't know until I went to college and walked out of the mountain village and walked into a restaurant. At most, the old chicken at home is stewed with soup in a pressure cooker. I have never thought that boiled chicken is particularly delicious before, but I think it is a must-have dish, and we won't do anything else except boiled chicken. Until a few years ago, my brothers and sisters at home had their own business, and they didn't go back to their hometown for the New Year's Eve. When they were having a New Year's Eve dinner, they all took photos of boiled chicken: the fourth brother in Guangdong, the fifth brother in Fujian, the second brother in Northeast China, us in Jiangsu, our parents and uncles in our hometown, and all of them were in the middle position. At that moment, I really wanted to cry and miss home. Although we are far away from Wan Li and live in a foreign land, there is always a smell that lets us know where we come from! Guangxi people are forever labels attached to us. It doesn't matter where we bought a house or left our registered residence!

Having said that, let's finally introduce the practice of this famous dish in Guangxi. Maybe if you eat it, you will fall in love with this simple, simple and original boiled chicken!

Ingredients: Sanhuang Chicken Shajiang Onion Ginger Soy Sauce

Practice: 1. First, clean the chicken and boil water in a large pot. After the water boils, grab the chicken feet, scald the chicken in hot water, lift it up and repeat it three times to tighten the chicken skin. Put the chicken in the pot, the water should not exceed half of the chicken's body, the onion is knotted, the ginger is cut into pieces, put it in the pot, and cook for about 25 minutes on low heat. Do not cover the pot. After turning off the fire, continue to soak for about ten minutes to let the chicken soak up the soup.

2. Prepare a basin of ice water, put the chicken in it, and let the chicken skin be crisp and elastic. After picking it up, cut it into pieces and arrange it.

3. Ginger, chopped green onion, Jiang Mo, chopped and put into bowls. If you like spicy food, you can add pepper. Heat peanut oil, pour it into a bowl, add soy sauce and chicken powder to taste.

Mom's poached eggs

Modern people will say that there is nothing strange about poached eggs. Yes, poached eggs are the simplest food for people nowadays.

I was born in the late 1960s. My father is a small clerk, and his salary is more than 20 yuan a month. My mother is a rural woman, earning work points by working in the team. I have three brothers and sisters, four children, and the daily expenses of six people must be stretched by my father's salary. Therefore, our family is always over-funded in the team, and we owe the team rations every year.

My mother has to go out to work every day to earn work points. As the boss, I have to take care of my younger brothers and sisters. Children in rural areas are big with small ones. They are as expensive as children now, and they often bump into their bodies and get hurt. In order to encourage me to take good care of my sister, my mother will promise to fry poached eggs for me when I bring them.

There are two old hens at home, who can pick up an egg every day, usually saving up for money, so mom's promise is always empty talk. Once my mother fried an egg to reward me. I ate an egg yolk and my two sisters ate egg whites. I feel that the best thing in the world is fried poached eggs.

I have been taking good care of my brother and sister in order to eat poached eggs. Poached eggs have always been the best in my memory, and I always like to blow them.

I have eaten many dishes in my life, and the good taste left in my memory is still the poached eggs fried by my mother. In fact, no matter what kind of food, a family can eat the taste of becoming a monk when they sit together.

Sichuan style pork, the flavor of hometown, is mixed with various ingredients.

What dish is the smell of home?

Stewing a pot of thick chicken soup will remind me of the taste of home, and it is also the scene of my family eating around the table when I was young.

When I was young, I had a lot of chickens at home, at least seven or eight of them. Some cocks will invite people to "line" chickens when they grow up to a certain age. According to the current words, they are castrated.

At that time, the "line chicken" was all artificial. Although it was a very simple tool, it was a god-like technology. If the line is not good, the chicken will die easily.

The cock crossing the line grows fast and strong. The chicken soup is especially fresh. After stewing, the meat is easy to separate, delicate and soft, with less elastic connective tissue and easy to be absorbed by the human body.

I remember drinking fresh chicken soup at that time, mostly in the evening of the weekend, and rarely drinking fresh stewed chicken soup at noon.

From killing chickens and bleeding (blood can also be used to make soup, making soup with fans), to plucking hair and gut-breaking. It takes a lot of time to stew a pot of thick chicken soup at last.

At that time, cookers and cookers were not as convenient as they are now. Stewing a chicken is really a tedious thing. But cumbersome, we children can still eat once every once in a while.

Chicken soup is mostly simply stewed with chicken, or stewed with some mushrooms. When I ran home after playing outside, I could smell a thick smell of chicken soup before I got to my door ...

In fact, I secretly compared myself. Compared with my child's childhood, she didn't eat as much chicken soup or duck soup as I did when I was a child.

I'm ashamed to say it. I just think it's troublesome to clean up chickens and ducks, so I usually stew soup with ribs to save trouble.

Now whenever I stew chicken soup, I still remember the thick mushroom chicken soup I used to drink when I was young.

Stewed black-bone chicken with mushrooms (3 people)

Main ingredients: appropriate amount of black-bone chicken, 40 grams of dried mushrooms, and 3 red dates.

Seasoning materials: 5g of edible salt and proper amount of sugar.

Production method:

1: Wash the dried mushrooms, put them in cold water, and soak them with appropriate amount of sugar, so as to avoid the loss of delicate flavor components of mushrooms. Soak for about 45 minutes, and when the mushrooms are soft, remove them and control the water for later use.

2. Slaughter the fresh black-bone chicken, chop it into pieces, clean it, soak it in clear water for 5 minutes, rinse it again and put it into the stew pot.

3. Wash the red dates and put them into the saucepan with mushrooms, and inject appropriate amount of water. (The number of red dates is optional, you can put more.)

4. After a one-time injection of clean water, stew it for about 10 minute on high fire, remove the floating foam on the surface, and then simmer for about 3 hours.

5. After the chicken soup is stewed, put a proper amount of edible salt. When the salt is put in, don't stir it. Turn it to the fire and stew it 10 minutes later, turn off the fire and don't uncover it halfway.

6. After the mushroom stewed black-bone chicken soup is completely stewed, it can be served.

Black-bone chicken is a specialty of Taihe County, Jiangxi Province. When I first ate it as a child, it was also a little "shocked". This chicken is really black!

What dish is the smell of home? You are welcome to write your own thoughts in the comments section.

What kind of food you eat can make you feel the taste of home. In fact, everyone's taste is different, because everyone loves to eat the taste of his parents' cooking, and only the taste of parents' cooking is his favorite. Most of our post-80 s home tastes like that of mom's cooking, because the parents of post-80 s are doing logistics work at home, and dad goes out to earn money. Unlike the post-90 s, the living conditions of every family are very good, and fewer people go out to work.

Why do you say that the taste of home is the taste of parents' cooking? Because you grew up eating a lot of parents' cooking, you are used to the taste of parents' cooking.

We grew up in different cities now. No matter which city you are in, you will miss the taste of home. Therefore, you should go home to visit your parents during the Chinese New Year holidays, or you will think about going home to visit your parents on Saturdays and Sundays near your parents. Some parents live directly with their children. Wherever your parents are, that is home, so it is a happy thing for your parents to live with themselves. Let's take a look at the food I recently made when I went back to my hometown to visit my parents.

Son's Birthday: A meal cooked by his parents for his birthday.

Home cooking for the weekend.

Home cooking for the weekend.

What is the taste of home, the food cooked by parents is the taste of home, and where there are parents is the taste of home. I hope you will have time to visit your parents and spend more time with them.

What dish is the smell of home?

As long as it is cooked by mom and dad, it is the taste of home. Dad also cooks in the kitchen when he is free, and it's delicious. Braised pork is delicious and delicious, with good color, flavor and taste. But usually my mother cooks and cooks. My mother always says that her cooking is not as delicious as others', but I never agree with her. I said, No, my mother's cooking is delicious, more delicious than the restaurant's. Mom smiled, so did I. No matter what kind of food, mom can cook it, but it tastes good.

My mother is old. I worked hard to cook all kinds of dishes, only to know that cooking is not a simple matter. I tried to find the taste of my mother's cooking. When I could make the dishes taste like home, my mother left.

The smell of home, the smell of home ...