Eat sauerkraut stuffed dumplings at noon
Get up early, pull back the curtains and see the big sun. The sun is bright and bright, shooting from the east, and the heavens and the earth are in the light, and there is life. Through the glass, I don't feel cold outside, and the thick snow is a windproof garment that warms everything.
Eat breakfast, think about the friends who are going to come at noon, think about what to eat, so that friends who come on the snow road can eat steaming, think, in addition to hot pot, can have this effect, is dumplings. In the winter of the north, eating dumplings is the most able to eat the atmosphere. From the beginning, all the way is jingling, knocking and knocking, and the smell comes out.
When my mother was there, every winter, it was either a bun or a dumpling. No matter how many walls are separated, as long as there is a drum-like sound, the taste buds open. Mother to make pasta is not by craftsmanship, is enthusiastic, from small to large, there is meat without meat, mothers like to make stuffing, steaming or boiling, the kitchen is always steaming. Mothers have the ability to make delicious meals, and we children have not disappointed her, and the speed of growing up has always been better than that of her peers.
Now, I can't eat any of the meals my mother cooked. As long as the daily nostalgia is talking about eating, I will think of my mother, miss the taste of my mother, like this winter, if my mother is here, after breakfast, my mother may say, what kind of stuffed dumplings do we wrap at noon.
The mother loves to eat leeks, and she thinks that the leeks in winter are watery, and the mother will also criticize that it is born in the warm shed. In the mother's consciousness, in winter, she should eat cabbage and potatoes, which are seasonal things. Even if you eat an out-of-season vegetable, you will think that it is not a taste. Every time I said this, my mother was probably already leaning toward sauerkraut. In fact, the mother is also talking to herself, what she does, no one will object. A person who spends his mind and energy at the dinner table every day has no reason to oppose her.
Now every winter, I also love to wrap sauerkraut dumplings, one is to eat, and the other is to subconsciously want to copy the winter as when my mother was alive. I also jingled when I entered the kitchen, but added "squeak". My mother never liked to use a meat grinder, and she felt that the meat that came out of the grinding had lost its strength. In contrast, I'll be lazy here. I am not as stubborn as my mother, and I have to work hard to get the best.
Mother often said that now life is better, unlike before, thinking that there is no good thing to do. In the past, my mother had difficulty cooking, and eating enough was the first, and I didn't dare to talk about it when I ate well. Mothers in that era, the standard for measuring good or bad was whether they could make three meals a day. Then again, how can it be good? Neighbor Lin Da Niang, born with nine children, the days have been chaotic, the only string left in the brain is cooking. Expect Lin Da Niang to do it well, it is too difficult for her, and it is the standard to be cooked.
To this day, I still remember that Mrs. Lin was dangling in and out of the vegetable field all day. Lin Da niang's kitchen is a ten-seal cauldron, and the daily meal is a pot of cooked, half pot dishes, and then half a pot of corn flour cakes. A sound of rice is ready, blinking kung fu, the pot will see the bottom, and then the next meal.
Mrs. Lin rarely cooks like my mother, mainly because many people can't afford it. Needless to say, Lin Da Niang also has a good hand, and the sauce is done well. A large tank that can hold five pieces of water, make one tank a year, and there is no one left in a year. Whenever Lin Da Niang was too lazy to move, the cauldron of the Ten Seals became a half pot of water at the bottom of the pot, only a circle of large cakes was pasted, and when the rice was served, one person and one spoonful of sauce were stuffed into the big cakes, and a Chinese version of the sandwich was also eaten with a smack.
Think about that time, the family population is large, eating is really hot ah, this is hot, but than I said steaming and lively, no need to heat to render, people in and out are enough. Although I felt that it was not easy for my mother at that time, as long as I thought that people were prosperous, I could praise the mothers who only worked in the kitchen all their lives.
Now the kitchen is not as smoky as it was when I was a child, the meal is cooked well, and the taste has improved. What to eat, according to the mood, what to eat can be determined by hot and cold rain, if you are dating friends, meet an unhappy one, get more spicy, eat and eat, you may eat a bright sunny day with red ears.
As I started to make the sauerkraut stuffing, my friend came and I had my hopes for the dumplings. Here are two old friends, no need to be pompous, a meal of dumplings can be peaceful in the world. The filling is done, and the next thing to work can be them. In my home, I can also sit still and wait to eat. I heard one of them say that this snowy day is the day of eating dumplings.
I went into the living room. Sure enough, when I was making the stuffing, the sun cat cated into the clouds early, and a large piece of snowflakes swept across, and danced wildly between heaven and earth, and the white snowflakes were like the yellow chrysanthemums that had bloomed in my window for a long time.
About the Author:
Dou Xianjun (Dou Pod), female, currently living in Heilongjiang, engaged in prose and poetry creation, since the 1990s began to publish poetry and prose works. His works have appeared in many publications such as Shilin, Novel Forest, Petroleum Literature, Years, Guangxi Literature, Tokyo Literature, Taihang Literature, Juvenile Literature, Chinese Prose, and Presence. Some works have been selected for multiple prose anthologies. The masterpiece "No Heart Grass" won the "PresenceIst Prose Award" of the 2012 Chinese Folk First Prose Award. The collection of essays on "No Heart Grass" won the Harbin Swan Literary and Art Award in 2016.
Editor: Ma Xuemin
One point number Qingwei Heze creative base