What is the taste of spring? Some people say it's the smell of flowers, some say it's the smell of grass... But the villagers of Yongyang Village in Yuping Soap Jiaoping Street say that the taste of spring is social rice.
In the spring, everything sprouts, and all kinds of wild vegetables grow in the fields, on the slopes, in the crevices of the stones, and on the side of the road. Early in the morning, Xiang Deju and Yang Hui, who lived in Ongyang Village, Yuping Soap Corner Ping Subdistrict, carried baskets and hoes to the fields to find the raw materials for social rice- wild onions, artemisia and so on.
Yang Hui, a villager, said: "Because of the raw materials, making social rice is a unique symbol of spring. ”
The main ingredient in cooking is sticky rice, which is accompanied by glutinous rice according to a certain ratio. The auxiliary ingredients of the rice are its soul, mainly including artemisia, wild onions, bacon, dried beans, peanuts and rice, etc., but it can also be determined according to personal tastes. However, wild artemisia and wild onions are indispensable raw materials for social rice, and if there is no social rice, it will be tasteless.
"Cooking social rice may seem simple, but it is very tedious to actually cook. Therefore, every time I cook a social meal, I always invite neighbors to cook it together, and when I eat a social meal, there are many people who are lively. Xiang Deju said with a smile.
The production process of social rice can be described by the word cumbersome. First of all, the wild artemisia, wild onions, etc. picked from the field are cleaned and selected, and then it must be chopped, of which the artemisia must be kneaded out of the bitter water to squeeze out the water, while the dried beans and bacon are cut into small cubes, and finally all the accessories are put into a large pot for stir-frying.
In the other pot, rice is cooked, and in order to retain the aroma of rice, rice is generally stuffy. After the rice is cooked to eight minutes, pour the accessories into a large pot and mix well with the rice, and then simmer for two minutes before you can enjoy it.
"In the village, the use of the wood stove is convenient to grasp the heat, and the second is that the social rice made by the wood stove has a unique taste." While adding firewood to the stove, Xiang Deju introduced that although the rice cooked from the firewood contains a unique fragrance, its heat must be mastered, and the simmering can make its accessories and rice well integrated, and the taste can be better.
The firewood in the stove is burning, the rice in the pot is "nourishing..." sounding, and the mist wafting out of the pot is mixed with the unique aroma of bacon and artemisia. Before the community meal came out of the pot, the people who were waiting on the side were already salivating.
Looking at the time, Xiang Deju brought the washed basin to prepare the Shengshe rice and enjoyed the food. When the pot is opened, the room is filled with the seductive aroma of the community meal. Although the process of making a social meal is complicated and cumbersome, when you taste the social meal, the full fragrance makes people forget the hard work of the day.
Content source: Tongren Micro-report