It is when the sausage is filled

#2021 Vitality Conference #The weather is getting colder. On the way to work, I involuntarily tightened my body and walked forward quickly. Suddenly, I stopped. Not far away, there were strings of red and white things hanging. yes! It's sausage.

"Small snow pickles, heavy snow cured meat." This is a traditional habit that has been Chinese for thousands of years. In the Northern Wei scholar Jia Sixun's "Qi Min Zhi Shu", there is a special "enema method", which details the production process and ingredient method of sausages.

When it comes to eating, we can say that we are Chinese very good at it. The old ancestors said: The people take food as heaven. Just to say that this sausage has Cantonese sausage, Sichuan sausage, Beijing garlic sausage (starchy meat and garlic irrigation), Qingdao beer sausage ham sausage on the East Coast, blood sausage (pig blood) in the northeast, Qinghai blood sausage (sheep blood), Harbin red sausage (Russian flavor).

Cantonese sausage has a beautiful appearance, bright color, thin skin and tender flesh, mellow and fresh; Sichuan-style sausage is spicy, sweet and salty, there are lemons, roses, osmanthus flowers in the accessories, some add shrimp, peanut kernels, sesame seeds, etc., which are characterized by fat and thin, the flesh is red and white, the shape is delicate, and the taste is delicious; and our Jiangsu sausage is fat and moderate, the aroma is rich, the sweetness is salty, and the taste is delicious.

Seeing the sausage makes people smell a hint of the New Year in the slide of the day.

After the winter of this year, I have been thinking about the sausage filling. But my mother said that sausages should be filled until it is completely cold. In the daily waiting, seeing that there are already "pioneers", he immediately decided to go to the sausage tomorrow.

Countless times I have thought about the "prosperity" of the meat stall, but when I rushed to the vegetable market, I was still thundered by the big aunt and uncle and the little daughter-in-law who were crowded in front of the stall. Usually, the husband and wife stall of two people is three people today, the boss's brother is responsible for selling meat, the boss is responsible for filling sausages, and the boss lady is busy dividing large pieces of meat. For the questioning of many customers, the hostess who is usually warm on the internet also has a ride back.

"There is no anterior blade, and it should be booked three days in advance."

"There are three more in the back seat, choose your own."

"There are still seven or eight people in front, buy meat first, and then pour it in the afternoon."

.......

In the face of the "arrogance" of the hostess, the customers seem to be patient, while calmly and orderly queuing, calmly commenting on who has the most this year, chatting about various experiences of sausages, while joking with the hostess, "This year it was sent again!" ”

The lady boss said with a bitter face: "Sausages really don't make money, people are tired!" From 7:00 a.m. to 7:00 p.m., I really can't do anything except eat and go to the toilet! ”

Line up. One after another, people came to pour sausages, and the weak asked if there was anything else? It seems to have returned overnight to the era of the planned economy supplied by meat tickets. Someone in the queue immediately smiled happily, "This is the time to come, the meat has long been sold out!" ”

In the midst of chagrin, the hostess spoke, "It's possible to book!" ”

"Can I book?" It's like catching a life-saving straw,

"Then I'll order an anechoid." The hostess skillfully took out a small notebook and wrote it down.

"I'll book an axilla and a back seat."

Suddenly, a few pre-ordered sausages appeared, and I didn't know where they were going before.

I waited in line until my legs were trembling, the money and goods were clear, and I went home carrying sausages, and suddenly I had the happiness of the rest of my life. Come to Dejia, take out the S-type "tanning intestinal hook" that has long been cleaned and stopped, cut two segments, and carefully hang on the shelf, the task of filling sausages is a temporary end.