The taste of hometown is the taste of eating, drinking, wearing and playing; This is a long and faint smell from father, mother and villagers. This smell has been with you all your life.
The flavor of hometown has been deeply implanted in bone marrow, blood and cells since childhood. When it meets the right environment or temperature, it will emit hot air and make people feel warm. It is really hard for people who grew up smelling the taste of their hometown to give up this taste and taste.
It is said that five things in life are always inseparable from eating, drinking and sleeping. And eating is often the first, it occupies the position of the wolf. Bread is a necessity of life. Man is iron and rice is steel. If you don't eat a meal, you will be hungry. If you don't eat a few meals, will you go to heaven? Someone told me that a person should consume at least 17.5 tons of carbohydrate, 2.5 tons of protein,10.3 tons of fat and 65.0 tons of water in his life, which is equivalent to more than10.400 times of his own weight. Although everyone eats it every day, how many people know how much food they will eat in their life? I'm afraid few people can answer.
I used to run around for a living. I have been to many places and tasted many foods from other places. I have eaten steamed bread, noodles, flower rolls, steamed buns, jiaozi, fried dough sticks, fried dough sticks, pancakes, oil cakes, sesame seeds, soup packets, corn residue, millet porridge in the north ... I have also eaten rice, porridge, rice noodles and rice noodles in the south ... I have also eaten spicy food and bacon in Yunnan, Guizhou, Sichuan and Hunan. It can also be said that I have traveled all over the country and eaten all kinds of meals. However, I can't forget the softness and fragrance of fish balls, lotus root powder balls, shredded beans and Zanba in my hometown. They are like air and boiled water. Wherever I go, they will follow me. Even a momentary separation will make me feel sad or nostalgic.
Fish balls. Hometown people sometimes call it fish balls for short. It is a home-cooked dish with a long history in my hometown, and every family can cook it by themselves. Its main raw materials are freshwater fish such as herring, mandarin fish, silver carp, silver carp head fish and mandarin fish. These fish are usually caught in their own ponds, and a few people sometimes buy them in the market.
Scrape out the fish and pile them together, then take them out. Pat the fish gently with the back of the knife. Touch the fish slightly with a knife, chop it with a blade, and chop it into minced fish or fish glue, which is basically enough. Add two egg whites, and then add starch. The ratio of surimi to starch is 3: 1. Starch includes red starch, lotus root starch, flour, wood flour, etc. Most people will add red powder. Add appropriate amount of onion, ginger, minced garlic, salt and sesame oil, and stir clockwise by hand. Stir for a certain period of time. When it feels almost the same, squeeze the fish mixture in your hand, squeeze out a fish ball, put it in a small glass and put it in a pot. Put more cold water in the pot and cook it over high fire. Fish balls will automatically float on the water after being cooked. At this point, the delicious fish balls are made.
Lotus root starch jiaozi. Whenever the lotus root matures, hometown people will dig out their own lotus roots from their own ponds or buy them from the market to make lotus root powder. Move out several large crocks with serrated inner layers, put the washed lotus root segments into crocks and pound them into powder, add a proper amount of cold water for brewing, filter out impurities with clean gauze, pick up the precipitated wet lotus root powder, and air dry it into lotus root powder for later use.
Take out a proper amount of lotus root starch, stir it evenly with cold water, then rinse it with boiling water, and then knead it into long strips and cut it into sections like making dough buns. Round and flatten the cut lotus root starch, wrap it with the prepared stuffing, and seal and knead it into lotus root starch balls. When eating, it is cooked in water or steamed in a steamer. Some people also rub the stuffing into a small round lump, roll it back and forth in the lotus root starch several times, dip it in a layer of lotus root starch, gently put it into boiling water, take it out quickly, roll it in the lotus root starch once again, and repeat it four or five times to become the lotus root starch jiaozi. Put the prepared lotus root starch jiaozi into cold water for curing. When eating, take them out of the water and put them in a pot for boiling or steaming.
The method of making stuffing is simple: cut kumquat cake and candied dates into fine particles, grind almonds, pine nuts, walnuts and sesame seeds into powder, add sugar and stir well.
The lotus root starch in my hometown, jiaozi, is crystal clear, elastic, soft, delicate and brown. It contains elements such as iron, calcium, protein and vitamins. It has good effects of nourishing stomach, strengthening spleen, replenishing qi and blood, stopping diarrhea and enhancing human immunity.
Shredded beans. It is the main traditional snack in my hometown. Delicious and convenient, every household is cooking. When you need to eat, add some water to boil and add your favorite seasoning. Or stir-fry in oil, and add Chinese cabbage, meat and seasonings such as shredded ginger, minced garlic, chopped green onion, salt and pepper.
The main raw materials for making shredded beans are rice, soybean (mung bean), Ge Fen, yam powder, buckwheat powder and asparagus granules. These things can be planted by hometown people in their own fields and fields.
When making, soybean or mung bean is mixed into rice at the ratio of 10: 1. After soaking for half a day, it is ground into rice slurry with a stone mill, and then a proper amount of flour, Ge Fen, yam powder, buckwheat powder and asparagus granules are added into the rice slurry. Pour the prepared rice paste into a large basin and stir it evenly with a rolling pin from time to time. After the wok is heated, brush the oil in the wok with a brush. Scoop a bowl of rice paste and pour it into the pot clockwise. Use a special tool to smooth and round the rice, and cover the pot. After a while, a whole piece of shredded beans can be cooked. Pick up the prepared shredded beans and put them on a small dustpan for thorough cooling, then roll them up and cut them into shreds. Then put it on a large dustpan made of bamboo sticks to dry and put it in a vat for later use.
Read it. This is the traditional food in my hometown, and every household is cooking it. There are two years in my hometown, white and red. The raw materials of the former are mainly glutinous rice and glutinous rice, which are configured according to the ratio of 2: 1; The latter is made of glutinous rice and sorghum in the ratio of 1: 1.
In the process of making rice cakes, many people follow the skills handed down from their ancestors. Put the prepared raw materials into a mortar and grind them into powder. Mix rice flour with water, cut it into balls, pat it into round cakes with a diameter of about 8- 10 cm and a thickness of about 1-2 cm, then steam it in a large steamer, and the rice cakes in my hometown will be ready. Put the cooled Ciba into a vat and soak it in cold water. It can be preserved for several months and keep its original flavor. When eating, it can be cooked with shredded beans or noodles; You can also fry it; You can also cook Zanba for several years, knead it into balls, cut it into small pieces, and wrap it in vegetable meat or sweet stuffing, all of which can satisfy your appetite.
With four kinds of fish balls, lotus root powder balls, shredded beans and Ciba, you don't have to worry about not eating it all. Just like "there is food in your hand, but you don't panic in your heart." The feeling of being down-to-earth and beaming is just as good.
A person is always busy with work and study, and his stomach and intestines are often empty. What should I do whenever I am hungry? Then leave three or five minutes, cook two or three pieces of Ciba, add some shredded beans, add one or two lotus root starch balls and three or five fish balls. A big bowl of delicious food will be presented to you to ensure that your stomach is smooth and round. Adequate nutrition. Don't put any more eggs at this time to avoid increasing unnecessary cholesterol. These things, even if eaten every day or meal, will not go bad! It is neither time-consuming nor satisfactory.
The main raw materials for making these things basically do not need to spend money or only spend a little money to buy, so the cost is low. Rice is planted in its own field and ground by itself; Beans can be planted in their own fields; Lotus roots and fish can be planted and raised in their own ponds. Self-reliance, convenience and reliability.
Rice, beans, fish and lotus root are all natural, primitive and pollution-free. The prepared food is nutritious, rich in elements such as iron, calcium, protein, vitamins, carbohydrates, amino acids, etc., and low in fat, sugar and purine, which is beneficial to preventing or reducing hyperlipidemia, hyperglycemia and uric acid and is very beneficial to health.
How can you find them when you are far away from home or haven't eaten them for a long time? You can entrust the folks who are visiting relatives to bring some by the way, or ask your relatives in your hometown to send some by express delivery to solve the urgent need.
When mom and dad were alive, they didn't worry about eating authentic fish balls, lotus root powder balls, shredded beans and Ciba. At that time, whenever I wanted to eat, they would try their best to make it for me. In the process of enjoying them, I obviously tasted the sweat and affection of my parents. After mom and dad died, they could only eat with the help and support of the villagers. Whenever I eat them, the kind faces and smiles of my father, mother and villagers will come to my eyes. ...