When I chatted with my brother a few days ago, he said that when he was a child, his dream was to eat braised beef noodles in a barrel, and my dream when I was a child was to eat expired spicy slices from the village commissary and the ham sausage that my father brought when he returned from Jiayuguan. I said you don't want to write a song, the speaker is unintentional, the listener is intentional. In the evening he sent me demos, and the family immediately began to discuss the things about eating.
Cai Lan said: "The most extreme taste in the world is always the taste of the mother", a certain taste habit brought by the mother's cooking when he was a child, once the habit is formed, it is as stubborn as granite, and no matter where you go, you can't change it. That's right, all I have to say about eating is the taste of the dishes cooked by my mother and the Qin'an dishes.
<h1 class="pgc-h-arrow-right" > season</h1>
In the past, in the countryside, life was tense. In March, there is a shortage of vegetables, every day is either potatoes or vermicelli cabbage, so the monotonous dish repeats a winter, there is one fresh vegetable that people look forward to - green onions plucked in the field after spring. After the land thawed, the onions that had been sleeping for a winter began to absorb water frantically and grow taller. At this time, pluck a handful of green onions in the ground, peel off the skin, the green onions are as white as gelatin, the green onions are pleasant, cut into segments, and then accompanied by the jar cured meat made when killing the pig, the pot is fried, after the pot is fried, the meat slices are crystal clear, the green onion section absorbs the moisture of the lard, between the meat and vegetables, the lips and teeth are fragrant, at this time, eat two pieces of wheatgrass to burn the steamed bun, the satisfaction between the mouth and tongue is indescribable. For farmers, this is a seasonal hard dish in the busy months, whenever I eat fried meat with green onions when I was a child, I would pick up a porcelain bowl and drink it with the remaining half bowl of lard, probably because I hurt my stomach at that time, and now I have stayed away from fat meat.
In April, the weather warms up, the trees sprout one after another, every time at this time, I will go to the warmest place in the village to find toon buds, adults usually break their heads from around the buds, eat the next stubble, the head of the tree will not be suffocated, and I in order to eat fresh vegetables, even the head is broken and taken home, for this reason I am not less scolded by my mother, the boiled toon buds are added to the hand-crushed tofu, put salt, blend, and finally pour a spoonful of hot oil, this rice cold dish is successful. The toon-flavored punch and the tofu-flavored blandness make people feel appetizing.
In the past, it was necessary to cultivate the land, the adults supported the plough, the children followed behind to pick up the garlic, in the memory, the grandmother's small garlic bun was always mixed with a few hairs, people are old like this, but the taste of the small garlic bun is still delicious. The bitter bitter vegetables also grew up day by day, after boiling water, adding garlic, blending, chili salt, and still make people feel evocative today.
<h1 class="pgc-h-arrow-right" > cool off</h1>
Qin'an people have a tank for making pulp water at home, and in the hot summer, drink a bowl of pulp water, which is cool and cool, a bowl of pulp water, and then fried leeks have become the daily routine of the farmer. Of course, the pulp water surface will also eat tired, the mother will always choose the hottest noon, make a bucket of cornmeal and white noodle fish, with fried leeks, garlic paste, oil pepper, ginger, a spoonful of sour water, even sucking belt to eat, sweating, making people feel comfortable, the satisfaction of the tongue makes people have long forgotten the sun's roasting and the heat outside the house.
During the Dragon Boat Festival, the family folded willow branches and hung them on the door, cut the wormwood in the field, rubbed it into a fire rope, and dried it to smoke mosquitoes. The village would dance the gods, and at this time the mother would bake pies to worship the gods in the temple. Women from several families will cooperate to molt the wheat, peeled wheat under the pot to cook, drain the water, when the wheat grains are still warm, add yeast to stir evenly and put into the basin, covered with walnut leaves, fermented for a few days, a bowl of sweet wine sauce is ready, it is said that the wine will be drunk when it eats too much. People who make sake will bring a bowl to those who haven't. Rural people are simple, and whoever has good food will think of the neighborhood and think of sharing. Sake should be eaten as soon as possible, and over time, it will ferment sour, and at that time it will become a chicken delicacy.
<h1 class= "pgc-h-arrow-right" ></h1>
The family will raise a pig every year, after the eighth day of the first lunar month, the pigs in the village have been killed one after another, and the annual pig is the main source of meat for the farmer for the year, and it is also a direct factor in the good or bad of the year. When I was a child, my brother could earn two cents by washing pig intestines, and I liked to drink sugar water and burn pig hair with a red-hot fire. Dad grinds an axe to chop wood, and Mom is steaming steamed buns and fried oil fruits and blanched meat in the kitchen, going in and out, such a scene continues until the twenty-ninth day of the Waxing Moon.
Dad is best at making braised pork, ribs, balls, from childhood to adulthood, my brother and I like to eat lean meat the most, ribs and braised pork are the exclusive of dad and mom. The fried braised pork ribballs are placed in a casserole dish made in Gankou Town and simmered for four hours. When I was a child, there were few balls, and when I was done, my mother would hide them, and I would only take them out to eat in the New Year, until the year before, when I killed a 300-pound big fat pig, my mother cut all the lean meat down and chopped all the balls, and fried them for a whole day, in fact, I knew that my mother hurt us. From childhood and my brother rushed to eat balls in the dish, to now open to eat balls, more than ten years have passed. Last year, looking at the stewed balls on the stove, I said to my mother with sadness, if my father is a hundred years later, who will give me stewed meat, although there are only a few spices, but the meat stewed by my father's own hands will be no more. Mom said jokingly, without your father you wouldn't eat meat.
Belly silk soup is indispensable for the first day of the New Year, Qin'an people love it is difficult to express, pork belly shredded, fried in oil, add water, garlic seedlings, fungus, yellow flowers, dried pepper shreds, onion ginger garlic, salt, vinegar, soy sauce, and the mixture of the powder of the year, vinegar and spicy seeds to come out, otherwise how to call sour and spicy belly soup, mother is very fond of drinking, for this soup, some people love to die, some people are scornful, respectful. It is inevitable to vomit when you smell the viscera.
Nian Brother Junfeng came to Qin'an, I asked him to drink sour and spicy belly silk soup, no matter how I praised its deliciousness, Nian Brother was still indifferent, I estimated that he would spit out his internal organs after drinking, and in the end, I enjoyed this delicacy alone. It's really my sugar, his arsenic.
< h1 class="pgc-h-arrow-right" > into the city</h1>
Every time you get home, after getting off the bus, you won't be in a hurry to go home, a bowl of spicy noodles under the belly is really home, about every Qin An person who is outside is good at this bite, and the taste does not need me to say more. When you leave, buy two bowls of cold skin and cold powder, such a local delicacy is like the rolled dough skin of Baoji.
If you are looking for a local specialty, you can't eat it in a star hotel. The Wei Wei small stir-fry in the alley behind the square, his family's spicy beef, the taste is extremely unique, and I have never eaten the same taste anywhere else. The marinade has a spicy and fresh flavor, and there are cold mixed beef in many places, but the taste of his home is unique, belonging to the unique Qin'an flavor in my taste code.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
The taste of home is in my mother's kitchen, from childhood to adulthood, the accumulated taste genes, all of which have been rooted in it and cannot be changed, so that until now, when I work outside, I carry a jar of home mixing (dry ingredients made of powder such as peppercorns). A few days ago, my father said to my brother in the video: Even if you two stay at home for five days a year, after 20 years, it will be only 100 days.
Yes, when I grow up, I spend all day running for my life, and the days of accompanying my parents are getting less and less. When we are homesick, the food of our hometown and the dishes made by our mothers become the best comfort in our hearts.