#"Flash hour" theme essay issue 2 #
In this season when spring is fading and summer is approaching, the temperature is slowly rising, which is also the season of growth of all things, everywhere the green shade is full of vitality, the air is mixed with pollen, filled with the fragrance of flowers, making people always have a feeling of intoxication. At this time, the flowers bloom, the wild fruits in the mountains and fields are ripe, and the season for lobster fishing has arrived.
A few days ago, I wrote an article about common wild fruits, which evoked the childhood memories of many friends, in fact, at this time, in addition to the "wild fruits" that roamed the mountains, many foods also carried a lot of childhood memories.
Today, I want to share a few dishes full of memories, carrying the memories of too many rural children who grew up in the 80s and 90s, there will always be a funny thing that reminds you of some interesting things that happened at that time.
1. Fish for lobsters
In this lukewarm season, it is also the time to fish for lobsters, I remember when I was a child, every year in this season, as soon as I got out of school, I dropped my bag, picked up the tools for fishing lobsters and rushed to the pond, afraid of going late and the good position was occupied, the tool was also super simple, a stick tied to a line, and then got some frog meat or snail meat tied to the end of the line, put in the water can rest assured that the lobster is hooked, and now in retrospect, the laughter and screams of childhood playmates seem to be still in the ears.
Remember when fishing lobster to sell, just a few cents a pound, can sell a few dollars that is equivalent to a huge amount of money, eat fragrant drink spicy, but at that time most of the lobsters dropped or eat their own, then the oil braised prawns were not popular, the main thing is to pull the lobster butt down, and then burn, is also quite delicious.
【Spicy Shrimp Ball】
1. Wash the lobster clean, then pull the lobster's butt down and extract the lobster's sand line.
2. Cut some ginger slices, garlic, and peppercorns into a pot and stir-fry together, stir-fry with a little bean paste.
3. Then put the processed lobster meat into the pot and stir-fry, the shrimp shell turns red and then add the beer, before the shrimp meat can be added, then add salt, monosodium glutamate, chicken essence, oyster sauce, soy sauce, pepper, aged vinegar, bring to a boil over high heat, simmer over low heat.
4. About 8 minutes to open the lid, the lobster is cooked thoroughly, the soup is thick and ready to be plated.
2. Touch the screws
Touching the screw is also a fun thing that children often do, as long as there is free time, they will go to the field, pond, lake to touch the screw, for this is not less beaten, every time they go out clean, come back to the mud, sometimes grab the screw but others will be knocked down, a butt sitting in the mud, whenever I think of that picture will not help but laugh.
At that time, the screws I touched were not only used to fish for lobsters, but also more would be taken back to make dishes to eat, I remember when I was a child, I ate screws to pick out the snail meat from the shell, and then fried with chili peppers, the taste is really fragrant, it is really cool to eat.
【Leek snail meat】
1. Wash the screws back slightly, then boil water in the pot, cook the screws in cold water for about 5 minutes, wait for the thin shell on the screw surface to fall off, fish out and rinse with cold water.
2. After the screws are cooked, use the needles that sew clothes to pick out the meat one by one, and the intestines at the end of the screw meat are not, and the water is cleaned after picking.
3. Put water in the pot again, blanch the screw meat again, blanch the water and add some cooking wine to fish.
4. Cut off the minced ginger, minced garlic and chili pepper, heat the oil in the pot and fry until fragrant, then add the snail meat and stir-fry, simmer for a while with a little water, season with salt, chicken essence, oyster sauce, soy sauce, pepper and aged vinegar.
5. After the snail meat is cooked, add some washed and cut leeks and stir-fry together, and the leeks can be put out of the pot and plated.
3. Catch loach
When I was a child, my father plowed the field in the field, and he grabbed the loach with the back where he ploughed, talking about catching the loach, there were more interesting things, once after catching the loach, he saw that the loach was dirty, he thought of washing it, afraid that it had slipped away, he grabbed the loach with both hands and put it into the water and swung it gently, but he did not expect to slip away, a hurry and a slip, people fell into the water, the bucket containing the loach was also knocked down and fell into the water, and the result was to sit on the shore and cry for half a day.
In addition to catching loach, sometimes "lower baskets" (our dialect here), usually in the evening down to the field, ikeda, the next morning to pick up, with some harvest.
【Braised loach】
1. Put the loach into the bag, then sprinkle some salt into it, grasp the mouth of the bag, do not let the loach out, and then open the bag when the loach is not moving.
2. Then clean it, the larger loach will have to remove the internal organs, and the smaller loach can be left alone.
3. Start the heat, add more oil, heat up and put the loach into the pan and fry, fry until golden brown on both sides, drain the oil and set aside.
4. Cut some ginger slices, garlic, prepare a little spicy, cook the oil, put in the ginger garlic pepper to fry the incense, then add the bean paste to fry the red oil, put in the loach, add the appropriate amount of water, season add salt, monosodium glutamate, chicken essence, oyster sauce, soy sauce, soy sauce, pepper, aged vinegar, bring to a boil over high heat, turn the heat to low and slowly cook.
5. About 10 minutes or so, open the lid to see if it is cooked, the taste is not enough, if it is good, add some green peppers, red peppers to decorate the color, and dry the soup on high heat.
Ink whispers
Now is a lukewarm, floral burst of good times, can't help but think of the childhood of this season, then although life is not as good as now, what to have, but then life is really colorful, no toys to do themselves, no food on the mountains to find, want to improve the food on their own grabs, childhood has also left a lot of good memories, but also valuable memories in life, small friends, what other memories do you have about childhood food? Let's share it!