025, simmer sweet potatoes
I've always loved eating sweet potatoes, even in the countryside, where sweet potatoes are abundant. My mother was a Zhiqing delegate, my father worked in the city, and my family ate "four households" grain, nine pieces of five-one-quintal grain, so I often ate white rice. Especially in the "old" where the old grain has been exhausted and the new grain has not yet been produced, my family still eats white rice, while people only eat the old sweet potatoes in the sweet potato cellar. At this time, the sweet potatoes are the most delicious, as soon as I see people eating, I am always hungry, full of a bowl of white rice to exchange with others for a bowl of sweet potato rice to eat. This became a joke in our old house at that time.
The country nursery rhyme says:
Front top hill, back top ridge,
Meals in a potato stove jar;
Shredded potatoes with rice,
Fried eggs with potato flour;
Potatoes are burned in the stove,
Potato vine leaves sautéed spotted pepper.
Sweet potatoes are delicious, and you can make many delicious fruits, such as: potato chips, potato paste, potato ears, potato balls, etc., I especially like to eat, but these are not often eaten. In my childhood life, the most frequent snack was simmered sweet potatoes.
Simmered sweet potatoes are simple to make and delicious, and naturally they are the favorite of children. Simmering sweet potatoes should first pick good sweet potatoes. This pick sweet potato is also exquisite, to pick slender and delicate, bright color, slender sweet potato is easy to cook thoroughly, other shapes are often burned outside, the inside is not yet cooked; the bright color of the water content is full, naturally sweet. After picking the sweet potatoes, they are put into the fire and buried with hot ash, the depth of the burial depends on the size of the fire, and the fire should be buried deeper. Do this and wait for the sweet potatoes.
The best time to simmer sweet potatoes is in winter, when people sit around the fire pit and chat over tea. The sweet potato is buried in the hot ash at the foot, and every ten minutes or so, the hot ash is pulled out, the softness of the sweet potato is tested, and then the sweet potato is turned over according to the softness and hardness. When the ash surface of the sweet potato is buried, a thin light smoke finally emerges, overflowing with a strong fragrance, then the sweet potato is ripe and digs out a good meal.
When I was a child, I don't know how many times I simmered sweet potatoes, but now that I think about it, the one that impressed me the most was the time my mother gave birth to my little sister. I was six years old, and the day before I gave birth to my little sister, my mother was still collecting sweet potatoes in the mountains, and the sweet potatoes that I carried home had been piled up into a hill in the corner. The next morning, after my mother carried back two loads of sweet potatoes, her stomach began to hurt, and she said to herself, "I'm afraid I'm going to give birth." "So I arranged for my sister to call the midwife, and I burned a charcoal pot."
There was no charcoal under the bed, only a few fine pieces of charcoal foam, and I shoveled them into the charcoal basin, put them into the fire, and puffed up my cheeks and blew the fire vigorously. Later, the sister and the midwife came together and burned the fire. I was curious about having a baby and wanted to see what was going on, but when I saw the charcoal fire burning, I thought of simmering sweet potatoes. I hadn't eaten breakfast yet, and my stomach was grumbling with hunger. I quietly selected a sweet potato, buried it under the charcoal fire, and waited for a heart to ripen. When the sweet potatoes were not yet baked thoroughly, the little sister was born. I felt that simmering sweet potatoes was a much more troublesome thing than having children.