Old pumpkin
The peeled pumpkin is yellow and red, and the pieces are upside down. Do you want to cover the whole plate tightly so that you don't reveal any news? Sandwiched a little, it was glutinous rice, and red beans. Sticking together in piles. It should be brewed with the soup above and the red beans. There is a lot of enthusiasm in the world!
White flakes are scattered and foiled. I thought it was an onion, and I ate it in my mouth, no. It's very familiar, I can't remember it for a while, and my mouth is rummaging for a long time, looking for answers. Suddenly, I remembered: Lily. Yes, it's lily. Autumn lilies, of course, are good, especially for women. Cook around the season and adapt to the weather. Dig out new combinations from old diets and mobilize old accumulation. There are lilies at home, packed in cardboard boxes. It was sent by a friend in the north, and it has been many years. There are more eye-catching characters, a little bit of crushed red must be chili. This time I was wrong again! It was the wolfberry, and the sweet and soft body was soaked in the clear soup, which had more meaning. The soup is bright, like a lot of oil coming together to make a bright. Dip it in your mouth and don't feel oily. I can only dip the depth and shallowness here with chopsticks.
Black fungus, stinky mandarin fish, green lentils (snow peas), chicken feet, and taro, corn, and peanuts are added to the deliciousness. The plate is a bit of a jumbo, and the compartment is like a white and smooth dam. The waves and the wonderful are closed there, and they are not given down for a while.
2023.9.30
Shrimp
Dried shrimp roe poured with spicy sauce, a bowl of red hometown flavor, directly put the rice. The rice is ready, and it is fragrant. It's very hassle-free. Boiled radish sprinkled with some shrimp, the flavor came up. When my lover returned to Taiping, I went around the Longjing vegetable market and wanted to buy some dried shrimp. In recent years, the price has continued to rise, but she still does not hesitate to buy it. Because I'm so good at it.
One year, there were so many shrimps in Shengjin Lake that a bamboo stick could catch hundreds of catties of fresh shrimp one night, and the men, women and children along the river went to catch shrimp. Shrimp are still pouring in, and the bamboo can't be busy, so there is an old cloth or gauze with a few sticks to join the ranks of fishing. The shrimp at night are doubly congested. Shengjin Lake is crazy, the shrimp are crazy, and the river is so dense that it is almost walkable. If the family can't accommodate it, they will sell it to Anqing. There is an endless stream of people who go to Anqing to sell shrimp. The whole city of Anqing was made breathless by the huge river fresh from the south of the Yangtze River, and the smell of shrimp wafted in the streets and alleys. Shengjin Lake still didn't look like it was breathing, so it had deep processing to remove the dried shrimp from the shrimp skin. It is to put the dried shrimp into a cloth bag and beat it constantly. It's like retrieving rice in a field and pulling out the grains of rice. What I used to do when I was a child, doing my homework under the erected drying rack, was like a heavy soldier sent by the family to guard the shrimp, so that the chickens and cats would not jump up and steal them. Two large baskets are full of half-dry and half-wet shrimp, waiting for the sun to shine.
Drunk shrimp in the restaurant. Small gray shrimp stumbled, and glassware became a round stage. The reddened river prawns, with long beards, came up like a costume play. There are also shrimps, coiled in rice noodles, plump and delicate flesh bulging rivers, lakes and seas. The life connected by shrimp is described with heart, and the paper is full of life.
2023.9.28
Clay pot stew
There are meat, enoki mushrooms, shiitake mushrooms, bamboo shoot slices, and ingredients such as goji berries. It may not be accurate to say that it is the ingredient, but is the meat the main ingredient? There is not enough meat in the jar to constitute the mainstream discourse, it is alone against the phenomenon of ups and downs, and it cannot suppress the feelings above the flames and the drumming and sudden discussions. I can't say exactly how meat and mushrooms are paired. In my opinion, soup is the mainstream, and meat and mushrooms bring their own experiences, different weights, deep or shallow experiences, which can be regarded as converging into streams and rivers. Don't look at the small can, when you bring it to you, it's actually a sea. More flavor, origin or saying than the sea.
The earthen pots on Hanzheng Street in Wuhan are famous. I once passed through Wuhan and wanted to go to Hanzheng Street. Time was tight, and before I could find it, the whistle of the river wheel was already screaming. Later, in an alley in Sanxiaokou, Hefei, I smelled the smell of meat in the earthen pot, and I felt cordial, and I couldn't help but sit in that small shop. The winter sun, through the high-rise building and slanting over the fence, on the simple table, four or five people each holding a jar, eating hot red light and sweating profusely. Chairman Wang Wei has been to this small shop. He said, next time, I will take you to eat the clay pot stew of Sanxiaokou.
The earthen pot at home is a big-bellied Arhat, covered in pitch black, and the lid is no longer the original one. The broken bowl is reused at the bottom of the bowl. A pile of meat was placed in a jar, filled with water, and the earthen pot sat on the stove, the charcoal fire was half-lit and half-dim, and the splashing sparks were exploding. More often, the earthen pot is placed directly into the stove. We mainly cook with thatch, and the leaves of grass carry the aroma of fields and hills, lingering in earthen pots. If you burn hard wood, the remaining charcoal will surround the earthen pot like a moon of stars. The closed movement is not blocked, and the enthusiasm that comes out of the cauldron is circling in the stove. The grapevine is also news. The lid was lifted, and there were mountains and rivers, large pieces of meat were scattered and horizontal, the broth was bright and bright, and the fragrance of orchids was fluttering up.
2023.9.27
Fish
The Xi I like to eat fish should be related to the diet I ate when I was a child. At that time, there were no vegetables, and small fish and shrimp were indispensable. A child in a small town can choose what he can choose or be picky, and it is very good to have fish to eat. It was when I was growing my body that I was not picky and ate everything, and fish laid the foundation for the diet that had not yet been formed, and it has continued to this day.
We have the conditions to eat fish because we have Shengjin Lake, a large freshwater lake, which connects several counties mightily. The origin of the name Shengjin Lake is that the value of the fish produced in the lake has risen to the value of the day. There are many ways to cook fish and marinate fish, and there are many ways to cook fish, and the fresh fish is marinated a little, dipped in rice flour and fried in oil, without a little soup. When I went back to my hometown, my mother knew that I was not interested in other souvenirs, and I did not refuse the smoked fish she made herself, and her mantra was to bring it back to her to eat. The smoked fish made by my mother is browned with a little black flakes, which is the color of rice noodles or fish meat that has absorbed enough fire. The black film is the forerunner, and only when it appears, can the burnt yellow reach a large area. This is indispensable, you can't get it like this, the smoked fish is not ready for the heat, and to this extent, the blackened part is still crispy and delicious. There is a great deal of delicacies between the charred and the black, and it is not enough to have more or less, and my mother has never grasped between the two, and has never gone too far or not in place. Mother wore an apron and watched up and down the stove. The wind from the window stirred her silver hair, and her dignified and ruddy face was drawn by the sunlight with soft and clear outlines. She stood by the pot, guarding the movement in the pot, stir-frying every once in a while. A mother's meticulous protection of her son and her son's family is always ready to pick it up.
A large bowl of smoked fish, a few pots to make. It's usually done at night and I take it the next day. After wrapping in a plastic bag, I wrapped it in newspaper, and when I got to Tunxi, I took it out of the bag, and the newspaper was already oily. Fragrant. The son was used to eating, and he was already waiting on the side. I'll throw a word, grandma brought it to you. Smoked fish can be stored, and it doesn't matter if it is left for a few days on a hot day.
2023.8.25
abalone
I've never eaten abalone, but I've often heard of it. When I was wandering around the market in Lianyungang, I really saw abalone, and some of the previous statements gave birth to determination, I stopped in a daze, my energy was very focused, and the other two friends were also infected.
Three abalones on a plate, one half a foot long. In the dim light, the fish looked yellow, similar to a small mandarin fish. It was marked 45 yuan, and the landlady accosted us. If you eat here, it can be cheap, that is to say, ten yuan a piece, to ensure that it is burned well and the bag is satisfied. I wondered in my heart, once I invited a friend to dinner at Huangshan Golf, if I served abalone, the food standard soared all of a sudden. Why is this so cheap? Later, when I thought about it, this is the sea, which should be true (I didn't think of artificial breeding at that time). In that case, let's open the foreign meat here and eat the abalone!
Brother Chang's interest is great, and Brother Fei is also eager to try. Brother Chang said so, I'll go and make an appointment with my female compatriots, and they all buy crystals below. Brother Fei and I were waiting on it. Look here, look there, what moray eels, sea cucumbers, and so many more, and so many more than I can't even name. There are conch conch on the table in the hotel. The female boss brought mineral water, we declined, in case it was not delivered, it is difficult to say. She said it doesn't matter, business doesn't do favors!
The mobile phone rang, and Brother Chang said that the female compatriots were unwilling, saying that it would only take a while for dinner? There are many famous women! I can't get along with them. Brother Chang didn't come up either, and the two of us were left in a daze, so we had to apologize and say to the female boss, I'm sorry!
I talked to my friends about the experience of Lianyungang Xugou. They say that abalone is not fish, but shellfish to be precise, they have shells on one side and tender meat on the other, and they move on their stomachs on the rock walls of the deep sea, abalone has suction cups, and they can't move with their hands, and they come down with a shovel. Now there are fewer and fewer abalone in the wild, and the technology of artificial breeding has come up.
2023.9.22
Yama powder rolls
Mix the potato flour with good water and pour it into a hot pan. There was a swoop, and the fog opened. How busy it has become a hot search. Pull the batter up with a spatula on the bottom of the pot. The seats around me can't be empty! In some repetition and persistence, the heat and powder roll are subdued. It's not that uniform, and it doesn't need to be that uniform. Cover the pot and simmer for a while. The bottom of the pot looks like it's in the potato roll. It should be said that how big the pot is, how exaggerated the slope and arc are. Low-key and pragmatic is the mother's style, using a spatula to cut this big dick. They were yelling in the pot, and it was already quiet when they shoveled into the bowl.
A bowl of fragrant curls and a sprinkle of sugar. I like it. The yam flour is white, and after a trip in the pot, how does it turn dark? Is the mystery here also crystal clear? A drop of water is transparent. Add more water to a piece, and the sea will not be able to see the end. A big ball of potato flour is like a cliché getting together. The situation is different, the fire is strong. The topic is half hot here. There is always a time when the old imperial calendar is turned over. White sugar is a little reminiscence of the past.
The land in our hilly areas is mostly yellow mud and sandy soil, and planting yams is also vigorous on the road. The yam is very powdery, the cooked yam is shiny, and the starch content is high. There was a bumper yam harvest one year. Many people came to the house to help, washing the yams, carrying water, rubbing the yams, and crushing the yams on a kind of wooden planer. I'm also rubbing on the planer. Rubbing and rubbing, there is a little bit of the potato left. There is a risk, if you don't grasp it well, the bulging iron sheet will touch your fingers. Leave a little residue for the pig to eat! Wrap the crumbs in a cloth and knead them with water, and use a jar to catch the filtered slurry. For a while, the family came and went. The tub was piled with debris. The cloth bag swayed under the hanger. The water was murmuring in the yard. Catch up with the sunshine on time.
At the end of the night, scoop off the brown water in the tank, revealing the white starch at the bottom of the tank, as if the night sky gave back the starlight. Scoop the ground with an iron scoop and shovel with a spatula. Put it in a large basket to bask in the sun. The potatoes are full of treasures. The potato residue is kneaded into a ball and put on the tile to dry, which is a good feed for pigs. When it is broken, it will waft out a fragrance. The white potato flour is made into a seasoning like a gourd, and it can also be made into balls and burned with meat and put on the New Year's dinner table.
2023.10.6