Mother's snack

I don't know if anywhere else, farmers will make some dim sum as a holiday snack during the Spring Festival or other festivals, but in my hometown, every household will make several kinds of dim sum. It's just that my mother's dim sum is the best, and no one is unmatched in ten miles and eight townships.

Probably due to the inconvenience of transportation in the early years, or the lack of materials, most of the snacks used by the wives and girls in the village were prepared by themselves, and the dim sum masters were invited to make at home. The Spring Festival requires less consumption, so I had to do it myself. The mother's craftsmanship is already at the level of a master. When it comes to the joy of marrying a daughter-in-law or a girl, it is a great honor to be able to ask my mother to come and guide me when I make a snack. Because, the dim sum made under the guidance of the mother can often earn more face for the family.

Because my mother was familiar with the light car of making dim sum, our family could eat my mother's snacks at any time of the year. However, during the Spring Festival, my mother will make more kinds of dim sum to let us enjoy the blessings of the mouth, and also let the villagers of the neighbors taste it. Of course, I will also let my brothers and sisters take some with them when they leave home.

My mother's snacks include wife cake, horseshoe puff pastry, butterfly puff pastry, sagema, honey bean carob, assortment, egg fruit and so on. All the snacks, most of them are sweets. The dim sum made by my mother is exquisitely crafted, exquisitely shaped, and deliciously sweet or crispy. The reason for this is that the mother is making it with her heart, which incorporates the mother's reverence for food and the love of the person who enjoys it.

Because to make snacks, in addition to the flour and sugar that is often found in the family, my mother also prepared many other things. For example, lard that makes the snacks crisp, syrup, rock sugar, and white sugar that make the snacks bright and sweet, as well as food dyes and orange peels that make the dim sum colorful and green and red silk, as well as various nuts such as peanuts, melon seeds, and walnuts. Of course, the necessary molds are also essential.

The most complicated part of the dim sum made by my mother is horseshoe puff pastry.

The ingredients for horseshoe puff pastry are particularly simple, flour, vegetable oil, lard and water. Flour and vegetable oil and water, in a certain proportion and into water oil noodles, lard and flour and into lard noodles. There is also a certain proportion of the two surfaces. The reconciled noodles need to be covered with a damp cloth and left in a basin for four or five hours. The awakened water and oil noodles are rolled out on the board, and the lard noodles are partly wrapped in it, and the long strips are rolled out, and the evenly sized agent is pulled out. The remaining lard noodles should also be pulled into the same amount of agent. In order to keep all the proportions exactly the same, such a procedure is repeated many times.

Next, it is time to make a billet of horseshoe puff pastry.

To make a horseshoe puff pastry, you need to press the water and oil noodles into a dumpling skin with the palm of your hand, and then put the lard bread into it. At this time, if I am at home on vacation, the next step is basically completed by me. Roll the dough wrapped in lard into slender strips, flatten it, coil it in a spiral shape, and finally press it with your thumb in the middle. OK, a billet is ready.

When all the blanks are ready, they enter the frying process. Mothers would usually put the stove in the middle of the yard and sit on a large pot of oil. When the oil temperature rises to 70% hot, start releasing the blanks into the oil pan. During the frying process, the oil temperature should not be too high. So my mother had to keep moving the oil pot back and forth on the stove and on the shelf next to it. Finally, all the raw blanks were fried, and the rest was dipped in sugar.

To dip the sugar, you must first boil the syrup. The raw materials for boiling syrup are syrup and white sugar. Dilute the sugar, white sugar according to the amount of needed poured into the pot, add water to boil, and so on until scooped up with a spoon and poured down, in a gelatinous consistency. While hot, soak the fried blank in the boiled syrup for a while, stack it on a plate, sprinkle the prepared peeled sesame seeds, and the horseshoe puff pastry with beautiful shape, bright color and texture is complete. Take a bite and it's crisp and sweet to your taste buds and make you craving.

Wife cake is also a snack that my mother often makes. Compared with horseshoe puff pastry, in addition to more raw material preparation, the production procedure is relatively simple.

Wife cakes require a variety of nuts and rock sugar, green and red silk to make fillings. Various nuts are fried and peeled, and the orange peel is cut into filaments and soaked softly, dyed with edible dyes. The flour is fried in lard and vegetable oil and added to various raw materials. If you make sweet rock sugar and white sugar, if you make salty, add salt and peppercorns. Relatively speaking, mothers make more sweets. Make a dough with lard and flour, like a bun, wrap in a variety of fillings, use a plate to press it into a cake shape, use corn leaves to dip some red, yellow, green pigments, print some patterns on the cake, and the billet of the wife cake will be ready. Next, the cake blank is set on the stove like a baked cake, and then baked on the wall of the stove. As the wife cake was baked on the stove by fire, for a while, the whole house was filled with the aroma of wife cake. The stove for baking the wife cake should not be too strong, and the low heat should be slowly baked. In about ten minutes, you can bake a stove cake. The baked cake can not be eaten while it is hot, but needs to be warmed by hand to eat, which is to make you better enjoy its unique taste.

Egg fruit is probably the easiest snack. With eggs and noodles, after waking for half an hour, roll out the dough slices, cut them into crescent shape with a knife, then coil them into the shape of ears and fry them in a frying pan. The dough is put into a boiling oil pot, that is, unfolded like a flower, and the color is pale yellow, which is very beautiful. Fry until golden brown and remove from the pan. A pound of noodles can be fried into a large pot of fruit, golden in color, crisp in taste, is an indispensable snack in our family during the Spring Festival.

When it comes to my mother's snacks, it seems that I can't say enough. The production methods and characteristics of each are different. It's a long time that I need to spend my whole life reminiscing, to reminisce.

My mother's snacks, each of which evokes sweet memories for me. It was the mother's love of life and the love of her family. It is in the taste of our mother's snacks that we taste the happiness and joy of life.

I miss my mother and her snacks.