Corn rice that is gradually approaching

Corn rice that is gradually approaching

Corn, which we call here, is the bun grain. This corn, which was born on the Brazilian plateau and is regarded as a myth by Brazilians, has drifted away from our dinner table since we implemented the practice of chartering production to households.

Nowadays, some cardiovascular and cerebrovascular diseases that are only suffering from middle-aged and elderly people are rushing into our lives at a speed of 100 meters and rushing to many young people. We had to bring the corn back to the table.

The efficacy of corn, there are doctors and nutritionists to comment, I just drag out the old grain here, the delicious corn rice, with a clumsy pen to describe it, and share it with everyone.

The first way to eat: crisp and sweet bun grain and fragrant green bun grain cake

I remember when I was a child, when I was hungry in August, I looked at the tall and tall corn trees with red wisps in the field, and I couldn't help but tear open the shell and peek to see if I could eat it. If you look at the corn cob in the shell is full and no longer a slurry core, you keep pestering your grandmother to eat tender bun grain. Of course, children are not familiar with the suffering of adults, and adults at that time were very reluctant to eat Qingbao Valley, because the tender Qingbao Valley had not yet been fully nourished, and if they ate it in advance, they would reduce production, and if they reduced production, they would naturally be hungry. It is also because "children are difficult to know that hunger and bitterness" reasons, adults are always forced to cook and eat green tender bun grain. But they can't stop the hungry children, they will make a dead grinding and hard killer, or spoil or something, forcing the adults to cook to eat, forcing the urgency or forcing the heart to be soft, the adults are painfully breaking a pack or two of green tender corn, and picking left and right to find the one that looks full before breaking, the heartache is like taking their own heart and liver baby, secretly afraid that others will know to hide from boiling and eating green tender corn, like a thief. If a child knows, it is not easy to refuse, and it is reluctant to do so, and it will be in an embarrassing state of dilemma. Therefore, it is best to steal and eat, and the taste of stealing is of course extraordinary.

The aroma of the tender green bun valley still spread to the next door neighbor's house, and those children who were as hungry as me could not resist the temptation of the sweet aroma and still smelled the fragrance. At this time, the adults had no choice but to divide the tender green corn into several small sections, one small section per person. A few children nibbled carefully, hating not being able to chew all the corn cores, which corresponded to the village saying: "Eat less and taste more." ”

Sometimes, of course, Grandma burned a bag of tender corn in an old-fashioned stove hole while she was burning the fire to give my hungry worms a little settling. The sweet aroma of roasted corn revealed a tender sticky smell, which hooked the worms and stirred in the stomach, which was strangely uncomfortable. So to this day, when I think of that roasted aroma, it really makes people return to their childhood, and they are full of food in their mouths and salivating.

Nowadays, tender green corn is roasted, roasted, boiled, and even boiled... Everything is available, and there is no longer the sweet and pure fragrance of childhood. However, there is a most natural way to use the old variety of glutinous rice in the sanitary field in the valley to taste the true taste of the tender green bun valley. This kind of waxy corn, no matter what method is used to process it, will have a natural sticky sticky soft sweetness, which is unmatched by any kind of cuisine in the world.

Even more mouth-watering than the pristine tender green bun valley is the corn cake. The production of corn cake is also natural, and the process is more complicated. First of all, break some green and tender baogu back, tear off the shell of baogu, and peel off the baogu of the long-flowing tender pulp very patiently from the baogu core. In the evening, I used the small hand to grind the pulp slowly and slowly, so the hill came out: "Khororo, Khoraro ..." The sound of the small hand grinding happily biting the tender corn, of course, for the hungry me, I will not let the corn cake stay overnight, after the pulp is ground, I constantly beg my grandmother to steam the corn cake. The actual purpose of Grandma's doing this is to let her grandson taste it, naturally just to hang my appetite, or to make me hungry, and deliberately pretend not to steam me. It made me so anxious that I was about to cry, and my grandmother kindly asked me to burn the fire, and I cheerfully took firewood, burned the fire, and brushed the pot... Anyway, don't say let me do something, I'm so happy that I lose my head.

After grinding the green corn on the small hand mill, Grandma carefully made the juice, plus baking soda or baking powder, carefully made it into a square, placed it in a wooden koshiki with bamboo leaves, and put some clear spring water under the koshiki, but let me burn the fire. Repeatedly explain that the bigger the fire, the better, and the bigger the fire, the steamed corn cake will be more and more tender. Needless to say, I do it very hard. It didn't take long for the whole courtyard to be immersed in the sweet aroma of corn cakes, and the happy and peaceful atmosphere was even more lovely than the Heavenly Palace.

The steaming corn came to me, and I couldn't wait for the cold, and I took a bite and cried out happily. Grandma advised me to eat slowly, making sure I could eat enough. However, after eating two pieces, Grandma hid the corn cake, afraid that I would eat too much. But I still ate too much, and I had nightmares. And practiced martial arts in bed, kicking the quilt and running to the ground. This kind of contented enjoyment, at that time, I thought, no matter what suffering I encountered, I would not hesitate to do so, and it was rare to have such a enjoyment in life!

The second way to eat: convenient and simple fire-fired cornflower

This is probably the ancestor of the world's fastest fast food.

It is the easiest food for hunters and woodcutters who go up the mountain to cut firewood and grow medicinal herbs, or all the mountain people who go up the mountain to work. Just take a few bags of dried corn, put them in your pocket, take a lighter or a match, and you're good to go up the hill, and you won't be hungry. When you are hungry, you choose a place to prevent fire in the shade, find some dry pine techniques, and you can make rice. After the fire is burned, after a while, there is a charcoal produced, and then the mother-daughter ash (hot fire ash, which we figuratively call the mother-daughter ash in our dialect here), in the bamboo forest by the ditch, get a pair of chopsticks, pull out the bags of dried corn, and you can eat fast food.

The dried corn seeds that were smeared down were thrown into the ashes of the mother and son, and the corn blossomed in the ashes of the mother and son, and a snow-white corn flower was fried, and the snowflakes that jumped out of the cheerful snow were clamped with simple bamboo chopsticks and thrown into the mouth, crisp, sweet, and fragrant, and the fragrance of the pine resin, as well as the special mountain-based earthy taste in the mountains, that was really the most natural delicacy under the sky, and I hoped that time would stop here!

"Snap", "Snap"... The crisp sound of the corn blossoming reverberated and reverberated in the valley, bringing some vitality and joy to this silent mountain forest. Almost finished eating, the popcorn sucked the spit out of his mouth, and his mouth was thirsty. It doesn't matter, not far away, in the ditch, there are natural mineral water. Of course, if it is convenient, it is best to bring a small teapot and a small tea pot for boiling water, and use the "head bitterness, two sweet, and three aftertastes" in the Bai three teas. "In the bitter way of the head, on the side of the fire pond on the charcoal while roasting tea clay pots, while shaking with the hands can not stop, because of this, so this tea is commonly known as the hundred trembling tea. Or because you want to roast the tea to the point of burnt yellow and overflowing with flavor, you will put "county magistrate" ("county magistrate": the consonant of the county magistrate. Rise: Dialect, meaning water open. The water rushed into the roasted boiling hot tea potato pot, and suddenly the sound of "rumbling, rumbling" sounded at the edge of the fire, because the valley was quiet, the sound seemed extremely ethereal and cheerful, and suddenly the tea fragrance escaped in all directions, and the tea and water were jubilant and happy in the teapot, which made people have an uplifting feeling, and the fatigue of the morning at this moment was cut a lot.

It is precisely because this is also a tumbling and rumbling sound, so people in the Bai area vividly call this earthen pot tea: Thunder Tea. Just like the fresh and sweet fire-fired popcorn, the bitter taste of the light and soft yellow thunder tea also became sweet. Due to the infection of the spirit of Thunder Tea, encouragement and the nutritional supplement of fire-fired popcorn, the fatigue and hard work of the morning disappeared.

The three teas of the Bai people are the wonders of the world created by the Bai people's speculation and understanding of the bitterness of life, and they are also the subtle hints and education of the Bai people to their children. Life is all "one bitter, two sweet and three aftertastes", which is the fulfillment of the word "bitter and sweet", so that life has room for aftertaste. The cultural education of the Bai people is also leading among the ethnic minorities in the country, because the Bai people's way of educating in the daily details has cultivated a large number of talents, of course, this is a digression.

The third way to eat: three blows and three dozen tortillas

Three blows and three dozen tortillas are the main hunger-filled items for the people in the mountains during the difficult times of life. The tortilla practice is an absolutely natural food from today's point of view.

First of all, corn is grown by slash and burn. It was May and June, when the corn was ready to be sown, and the cuckoo in the mountains cried out in a grumbling voice, afraid that people would be late in planting and would be hungry when the time came. When the people of the mountains reached the time of sowing, they went to the deep valley, looked at a flat land, cut down the miscellaneous trees there, and burned the weeds with a fire, so they used a sharpened bamboo knife, inserted a small hole, and sent the corn down, in order to prevent the birds and animals from eating the corn, kicked some soaked soil with their feet, buried the corn seeds deeply, and waited for the harvest. Of course, to protect the ecology now, it is absolutely impossible to do so, that was in the seventies and eighties.

By mid-autumn, the corn is ripe. At this time, to prevent the blind bear from tearing up the grain, the mountain people took the mountain dogs and built a shack in the pine forest to guard the cornfield. Eat the green tender bun valley, drink is thunder tea.

When the Baogu was golden, he invited the Horse Gang to come to the mountains to break the Baogu and drive the Baogu. After the pack returned, he grinded the golden bun grain by hand, and then either used water to grind the bun seed, or simply grinded the bun grain at home with his small hand. Anyway, this bag of grain can not stick half iron, that is, in the process of making tortillas, it is not sticky to half iron, which is a pure natural practice.

To make tortillas, just by the Wannian Fire Pond (Wannian Fire Pond: In ethnic minority areas, a fire pit should be set up in the middle of the hall house that generally receives guests. All year round, for many years, there is no ceasefire, most of the local people are figuratively called: ten thousand years of fire pond), take a wooden basin (a kind of wooden basin dug out by the pole of the pine tree), take the rice noodles, put it into the mountain spring water, at the edge of the 10,000-year-old fire pond, make it into the shape of a cake, and then peel off the ashes of the mother and son, and there must be no fire ash in the ash of the mother and son, otherwise the corn cake is easy to burn. Then the raw grain noodle cake was buried deep in the ashes of the mother and son, and after a while, the tortilla emitted a seductive fragrance, and the fragrance drifted to the whole small mountain village. When you bury the tortilla, you can bake thundering tea, until the cornbread is baked, the thundering tea is burned, just burn a small piece of pot salt (a piece of salt made of iron pot in the past) in the red tongtong fire, and after the salt is burned red, put it into the boiling thunder tea, and the tea is burned by the red salt, and it is constantly tumbled in the earth tea pot. When it is time to pour the tea from the earth tea pot into the cup, the tortilla can also be shaved out of the ashes of the mother and son, and then after a while of three blows and three dozens, taste a mouthful of natural and pure fragrance tortillas, slowly chew, and then drink a mouthful of bitter and light thunder tea, the dissatisfaction and resentment of life will disappear in this fine chewing and taste. No matter how happy the pleasures are, it is just like that, at this moment, no one will consider the many gains and losses and graces of life?

The fourth way to eat: corn sand rice

In the past, Yuan Longping's hybrid rice has not yet been studied, and rice is still a luxury for many people, especially in the mountainous area, the paddy field area is not much, in order to be able to fill the stomach, it is necessary to mix grains. Bao Gu certainly tastes inferior to the soft and delicate white rice. If we compare the great white rice to the gege in the palace, the corn sand rice can only be regarded as farmhouse jasper. However, the gege has its own nobility, and the farmhouse jasper has its own fine virtues of the farmhouse jasper. As long as it is properly processed and the magic hand is rejuvenated, this corn sand rice also has its own wonderful taste.

The production process and process technology of corn sand rice are high, and they are often the touchstones for testing the cooking skills of housewives. And the technology is high, and it will not be blocked by the throat when it is eaten. Otherwise, the thick-skinned and strong corn rice will make people unable to swallow.

To make corn sand rice, using a bamboo dustpan, put the corn flour into the dustpan, the technology is on the water, more corn paste into a big pile, can not be mixed. Put less, the cornmeal can not be put together, the sand rice made can not be gathered together, steamed sand rice, like raw noodles simply can not eat.

The best corn sand rice should be no more water, no less, just right. It's like being human, all you ask is a matter of moderation. The water is mastered, the cornmeal is closed together, and the dustpan is evenly mixed, and it is evenly divided into grains the size of a grain of rice. These well-proportioned particles, put into the wooden koshiki, steamed with a fierce fire, the taste is noble mixed with a sweet fragrance, no less than the great white rice, and there is a more elegant fragrance than the great white rice mixed in, let people eat endlessly.

The fifth way to eat: corn paste

Corn paste clears the brain, eats more greasy food, easy to get "three highs" (high blood lipids, high blood sugar, high blood pressure), corn paste is the "three high" fat people's ideal health food. The corn paste method is very simple and feasible, as long as there is a heating utensil, a bag of cornmeal, some vegetables, you can make corn paste. And the production of corn paste hardly requires any technology, even children will do it. The elasticity is large, and it can be adjusted according to the different tastes of different people.

Here we briefly introduce the method of corn paste: just use a pot (any pot can be), boil water, put in oil (the quantity and quality of oil can be adjusted according to their own taste), and then put in their favorite vegetables, like to eat, put what you want. The intensity of the salt is all in your own hands. When those vegetables are cooked, you can cook more according to your own preferences, you can cook for a while, you can also cook less, anyway, all by your own interests. When the vegetables are cooked, grab a handful of cornmeal, take a pair of chopsticks, stir it on the side, sprinkle the noodles on the other, and after a while the corn paste will "boom, boom, boom..." Jumping, jubilant, unrestrained in the pot... At this time, it will emit a sweet and fragrant taste of vegetables and cornmeal, although the appearance of the corn paste does not belong to the kind of food that is full of color and fragrance, but belongs to the kind of simple but very realistic and very real food that "looks good or not, delicious or not good".

However, ugly things are really delicious to eat, just like people with ability are not the kind of embroidered pillows.

Everything in the world has to be innovated, and so is diet. The way corn is eaten is a good example, and I hope that corn, which we have eliminated from the table, will return to the table for the health of human beings, gradually integrate into our lives, and become our good companion.