Cooking is to bring people happiness? ——Xiao Dangjia
In childhood, happiness and joy came very purely.
I still remember that when I was not in school, my cousin and my cousin collected 50 cents together. I went to the canteen of Lao Chen’s house at the entrance of the village and bought a pack of braised pork ribs noodles (the kind of instant noodles that only have one piece of bread and a pack of seasonings). I was very happy after buying the noodles, wrapping it with both hands and flying towards the kitchen of my hometown. Run away. Then there, my cousin and cousin had prepared the boiling water. When I came back, I handed the noodles to my eldest sister to open. My cousin prepared two iron bowls of similar sizes. She put the noodles and seasonings into one of them, poured boiling water until the water covered the noodles, and then filled the other bowl with an empty bowl. The bowl covers the noodles.
The boiling water continued to decompose the dough, and the boiling heat emerged from the gap between the two iron bowls, bringing out the aroma of ripe golden wheat after being fried, which attracted me and Tang. Brother's haha ??is flowing.
In the memory, in a quiet afternoon village, the setting sun shines through the window into a small house. Three little people sit around a low round table, their eyes filled with expectation and hope. Guard and wait for the delicious food to be "baked" together. The golden sunlight reflected on their little faces, and the dense breath leaking from the gap between the bowls blurred time and memories under the light of the beam. Looking back at that moment, the happiness at that time is still warm today.
Later, when I was in elementary school, probably in the second or third grade, I watched an anime about cooking on TV called "The Little Master of China". For many years, I have always thought it was made in China, emmmmmmm...
? In this Japanese animation, the young master Liu Angxing and his sidekicks Master Xie, Ren En, Master Jidi and others The delicious food he created haunts me in my childhood dreams every day.
My first time cooking was also influenced by Xiao Dangjia. It was also when I was in second or third grade. One day my cousin Su Hang was fishing by the river behind our village. In the afternoon, he came to my house because he was hungry. None of my adults were at home, so I planned to take him to the kitchen to see what he could eat.
But there were no leftovers in the kitchen, so I decided to cook for Suhang. I found tomatoes and eggs in the kitchen, then the little boss got up (that’s how I felt at the time), thinking about the plot of the anime, washed and cut the tomatoes. Then heat up the pot, add a little oil and beat the eggs. When the eggs are almost solid, take them out of the pot. Then add the tomatoes, add a little water, stir-fry until almost done, then add the previous eggs and stir-fry them together. Stir the seasonings and turn off the heat and take out the pot.
The first dish I made was tomato scrambled eggs. Although I have never tasted it, judging from the happiness on Suhang’s face and the dish that was licked clean, I might make it. Not bad. Your own efforts can bring happiness to others, and you feel a sense of accomplishment when you think about it. Hey, I guess being a chef is also a good job.
Tomato scrambled eggs is a national dish that can be found in both the north and the south. Everyone must have eaten it, or maybe, like me, it was the first time I started learning to cook. Even though they are extremely ordinary ingredients, through the reaction of fire, seasoning and human wisdom in the pot, dishes made from ordinary ingredients like eggs and persimmons taste very delicious. (Tomatoes are called persimmons here in the Northeast. I remember the first time I ordered fried noodles with eggs and persimmons in the cafeteria. I thought the persimmons were the ones that grow on trees. But when the noodles were ready and I brought them to me, I realized that "persimmon" refers to (Persimmons from tomatoes.)
Before the third grade, I was the kind of child who enjoyed being praised by other parents, and then watched their children being scolded, secretly laughing in my heart. . But when I was in the third grade, a girl was transferred to the class. She had good grades and was pretty. My mother kept talking about other people's children in front of me, and I felt aggrieved. So I have to participate in everything she knows, and try to do better than her.
Then my mother said that she can cook and the food is delicious. That year I learned cooking from my mother. When I thought I was ready to start cooking, she transferred to another school. From then until the college entrance examination, I basically never cooked by myself.
During the summer vacation after the college entrance examination, I was bored at home, my parents were not at home sometimes, and there were no good restaurants downstairs, so I started to tinker with dark cuisine for a while, and after a few After I became pregnant, my parents were on vacation, so I didn’t try again.
In the past few years of college, I have been to a daily rental house several times. The students in the class always cooked the food themselves. And during this period, I watched a Japanese drama - "The Emperor's Chef", which rekindled my fantasy of learning cooking.
During last summer vacation, I worked part-time at Qinxin Bakery in my hometown, and witnessed and participated in the pastry production process in the store. There is a kind of pan-fried bun in their store. Because it is delicious and affordable, more than 2,000 of them are sold in one morning.
When handing freshly baked pan-fried buns to diners and watching them enjoy the delicious breakfast, I am also happy as a part of the production process of pan-fried buns.
The last time I participated in a cooking operation was this semester at the Haodo Beef Noodles shop near the Polytechnic, where I saw the ramen process up close for the first time. The ramen chef’s name is Xiaoyu, and we usually call him Brother Xiaoyu. I just turned 18 this year, but I have been making ramen for four or five years. Due to years of pulling ramen noodles, his arms are extra thick and strong. A ball of dough was kneaded, thrown, beaten and pulled in his hands, and soon it turned into noodles of uniform thickness and length. Put the noodles into the soup and simmer for a while, take them out and put them into a bowl, add beef bone soup, beef slices, side dishes and seasonings, and a bowl of authentic somersault beef noodles is completed.
The ramen noodles appear to be very tough in the mouth, making people eager to chew them. During the process of eating the noodles, the rich aroma of the soup rolls into the mouth and nose, and the buds on the tongue seem to be fully activated at this moment, frantically absorbing the essence of the noodles. After eating a bowl of spicy beef noodles, hot sweat breaks out on your forehead, palms and even back, as if you are not in the cold winter, but under the hot summer sun in the south.
As I write, my mind seems to take out these delicacies that have been stored in my memory and chew them carefully. The gloom in my heart is also swept away, and I suddenly feel happy. But my stomach was unsatisfactoryly hungry.
——End
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