? An oyster.
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When it comes to eating, I think of zongzi. Indeed, Zongzi is one of the traditional Chinese cuisines. Inside the package of zongzi leaves is steamed glutinous rice. Put a red date or some red bean paste in it. Of course, I like salty food, and I have to try more pork belly stuffing.
? There have been many zongzi in my memory. Having eaten their own bread; After eating the meat dumplings bought for two yuan at the breakfast stall; And the "Wufangzhai" big meat dumplings bought in the supermarket. They are all impressive, but what surprises me most and is unforgettable is the zongzi made by my grandmother.
? Every holiday or the beginning of the month, grandma will send zongzi to our family. Black-and-blue zongzi wrapped in bamboo leaves. Tied into a string by a string. Salty meat dumplings are often tied to one string, and sweet bean paste or red date dumplings are tied to another string. She came from the countryside a few kilometers away on his battered battery car. There are more than a dozen trips in a year. We tried to persuade her not to send zongzi every once in a while. Later, the number of times she sent zongzi decreased, but she still sent fresh meat zongzi every year. Zongzi is cooked. You can eat it as soon as you put it in the pot.
But I never liked the zongzi wrapped by my grandmother. The zongzi she made is too clean, too white and has no flavor. However, anyone who has eaten the famous Wufangzhai meat dumplings in Jiaxing will never forget its peculiar taste. Jiaxing's zongzi is used to putting a lot of condiments, and soy sauce must be essential. Peel off the leaves of the rice dumplings, and the whole meat is dark red. There is a strong meat aroma floating out, and with a heavy bite, the rich taste will burst out in the mouth. When eating the innermost layer of pork belly, drop by drop of gravy and soup oil ooze out, which not only looks appetizing, but also makes the meat very smooth and delicious.
However, compared with grandma's zongzi, it is too different, which can be said to be very simple. Peel off the fresh glutinous rice with zongzi leaves because there is no soy sauce rendering. Keeping the original plain white appearance makes people have no appetite at all. Take a bite gently, it's very dry, and there is no oil or water at all. Even if you bite the meat, you can only get a little salty taste, but there is a lot of meat, a big piece. However, deep red lean meat and two pieces of glistening lard are really disgusting.
Grandma's zongzi is not annoying, but she doesn't like it.
During the Spring Festival last year, my aunt in Jiaxing sent us a box of big meat dumplings. The taste is almost the same as that bought in the service area. But after eating it several times in a row, it lost its freshness when it was first eaten. No matter how fragrant the dumplings are, they become so greasy that it is difficult to eat them, so that when we saw them later, we felt sick.
Covid-19 broke out this year. Stay at home and you can't go anywhere. There are also many opportunities to eat delicious food, and it is very difficult to go out to buy food. Seeing less and less food stored, I was about to put on a mask and go out when my grandmother sent us zongzi.
We spend the Spring Festival in the countryside every year, and grandma's house is not far from us. He was busy with several neighbors during the New Year's Eve. Collect fresh Indocalamus leaves, bags of glutinous rice, meat, red dates and so on. Several rural women huddled together, poured glutinous rice and stuffing into folded zongzi leaves, wrapped them with ropes for several layers, and then put them into the pot. Hundreds of them were completed in a few days. Many of them were sent to neighbors, and dozens were sent to our side.
Looking at the rice dumplings that have been cooked again, I am a little surprised, but it is reasonable to think about it. Gently pull the slipknot open by hand. Holding zongzi leaves in one hand and driving zongzi into the bowl with chopsticks in the other. Based on previous years' experience, I have no idea about zongzi. But at that time, I was really hungry, so I picked up Zongzi and bit my mouth. Suddenly I was attracted by this clear zongzi: delicious zongzi! Bite off a corner of glutinous rice and chew it in your mouth. A soft glutinous rice dumpling suddenly melts and spreads in your mouth. There is a fresh smell of fresh leaves mixed with it, and there is a sweet smell of steamed glutinous rice, which makes you feel fragrant and fresh.
Continue to bite down, and the fragrance of zongzi will not fade because of deepening, but will become deeper. Gradually, a little more meat flavor was mixed with it until I saw white meat. I bite down the meat, glutinous rice and a small piece of white and transparent lard, and the mixed taste is stirred in my mouth. Zongzi not only has the delicacy of meat, but also has the fragrance of glutinous rice. A small piece of lard spreads on the tip of the tongue and becomes slippery, completely infiltrating the meat flavor into glutinous rice. It adds to the delicious taste of zongzi.
Because zongzi is delicious, I can't help eating several in one breath. But it is strange that people who didn't eat zongzi much in the past actually ate it. Even my younger brother, who is always picky about food, ate three at a time.
What is even more surprising is that grandma's zongzi seems to be never tired of eating. At the beginning of the year, every meal was inseparable from the participation of zongzi. But I always feel that I don't have enough to eat. So I always ask her for it after eating. Then, she rode the old battery car, carrying a few kilograms of zongzi, and slowly came to us.
The family lamented to grandma that this year's zongzi was particularly delicious. Grandma just smiled and said that she was still the same as usual, with the same ingredients and the same method, and she had not changed at all.
Become our tongues.
The family also smiled and said that this year we were particularly delicious and could eat so many things, especially grandma's zongzi.
I think this is the arrival of the epidemic, which has made us see a lot of things clearly, and the taste buds have been awake for a while because of pneumonia.