On March 23, I received a large box of gifts from the courier, and when I opened it, I saw that there were two bags of black lieba and two bags of white lieba, each with a net weight of 500 grams and four bags of 2 kilograms. Instructions on the package: The raw materials are made of ELS gluten whole wheat flour and rye flour, made by ELS traditional process, and the production date is March 20.
Photo: Changsha calf
When I watched the movie "Lenin in October" as a child, Vasily's words of comfort to his wife are still fresh in my memory. "There will be bread, there will be milk, everything will be", this became the mantra of that era. The bread he longed for was black lieba made from rye flour and white lieba made from whole wheat flour.
In the fifties and sixties of the last century, we were long bodies, and although we couldn't eat it in our mouths across the screen, we seemed to smell the tempting fragrance and soothe our hearts.
Photo: Changsha calf
Photo: Changsha calf
I really saw Da Leba in Harbin 10 years ago, it was a freshly baked round lieba, like the bran cake eaten in the past, more like an enlarged version of the buckwheat dumplings eaten when working in the countryside, the taste is far less beautiful than imagined. But coarse grains are said to be good for health, especially for those who avoid oil and sugar.
I brought back the big liebatang pillow on the train, and it was actually intact for two days, along with the grilled sausage, and gave it to Ms. Xiangbei of Harbin Zhiqing. Eight years ago, we traveled to neighboring countries and ate grilled fish and caviar, but we didn't taste the big lieba. Ten years on, is the neighboring Leba still traditional or up-to-date?
Photo: Changsha calf
Photo: Changsha calf
When I opened the package, it looked more like a pillow. Grab a piece and taste, it is still salty, chewy, no oil and no sugar. After all, our lives have greatly improved, and we are no longer the stomachs of the old society who eat chaff, and for rough food, we can only taste it and it is difficult to swallow.
I went to the supermarket downstairs to buy back the ingredients to accompany the meal: butter, jam, milk, grilled sausages, and prepared a rich Western meal. Looking at the supermarket receipt and the description on the ingredients, I couldn't help but smile: For this staple food worth 5 yuan, the condiments I bought cost more than 100 yuan, am I eating staple food or condiments?
Even more interesting, the supermarket does not have condiments produced in neighboring countries. The butter is French, the milk is Australian, the jam is local, and the grilled sausages are Henan Shuanghui, which is a meal that combines the cultures and flavors of many countries.
Photo/text Changsha calf