As soon as it's cold, I especially miss my hometown. Although he has settled in Chongqing for many years, with the ripples of time, the hometown in his heart has grown from a tree to a forest, the mangroves on the beach, the sea breeze and the seawater breath day and night have become the footnotes of every dream about hometown.
I think of the gold and silver that I loved to eat when I was a child, and the folk snacks in southern Fujian, called "Misuo" in my hometown, are the snacks that I love to eat every day. In middle school, every morning I rode my bicycle through a field of daylight tree shadows and went straight to the commissary, one dollar a piece, soft and sticky like the unguarded heart of adolescence. I remember being late and not rushing into the school gate in a sweat until the bell rang in the morning, but I still stubbornly rushed to the commissary to buy one, and then rushed to the team, stealing food while doing stretching exercises.
To go to Grandma's house to go through Zhongshan Road, there is a small stall on the old street, the rice shuttle is very delicious, a big filling, and added oil and shallot crisp, it is very delicious to eat. I would buy some to bring to Grandma, who was very ill with her legs and rarely stood and walked, and had to be delivered to her for food, but no matter what our little grandchildren brought to her, she always smiled and said: Grandma's teeth are not ok, you eat, you eat.
That night I had a dream, I went back to the small county town by the sea in my hometown, back to my teenage years, the school playground bell rang as scheduled, my grandmother's kind smile was still clear, and in the dream I did not know when there was more than one Misuo in my hand, the warmth spread from the palm, and I burst into tears outside the dream.
The years can't be replicated, but the taste of hometown can.
Using glutinous rice flour tapioca flour, it is mixed with a white and soft thought. The ratio of tapioca flour, flour and glutinous rice flour is about equal to 1:4:15, with boiling water and noodles, you can add a little cooking oil during the kneading process, and the dough will be smoother and easier to knead.
I served the filling according to my memory. Shiitake mushrooms dried shrimp and rice meat filling, salty and mellow, is a rich and delicious taste of time.
Take an appropriate amount of dough crust, put in the filling, fold the sides in half and squeeze carefully, it is a raw blank about memories.
After steaming in the steamer, add the rice shuttle and steam until it is translucent, that is, cooked, and the taste of the hometown jumps to the tip of the tongue.
A gold and silver is my homesickness, ancient taste, the growth mark left to me by the years, and the call from my hometown that I can't give up in my lifetime.