Radish, whether in large and small cities or rural bazaars, is one of the common vegetables and is sold almost every day of the year.
I don't know how many kinds of radish there are in the whole country, at least I have eaten five kinds of radish in northern cities: carrot, water radish, green radish, white radish and heart beauty radish. These kinds of radish should be said to have their own advantages and different qualities, but what I always remember is the carrot from Cangshan's hometown.
Nowadays, carrots are most common in the rural vegetable fields of their hometowns: from a distance, the leaves are green and swaying with the wind; when you go to the front and look closely, not only are the stems red and red, the rhizomes are also bright red, and more than half of them are firmly rooted in the soil, and a small half are exposed to witness the day and night, letting the wind and rain never fade.
Before the large-scale cultivation of winter greenhouse vegetables, carrots naturally became one of the main winter cabbages because of their ease of storage. Even today, when there are many kinds of vegetables in winter, even if the villagers only grow a vegetable, they must grow carrots.
Carrots, red skin, white water, look very refreshing. In the past, the people in the old family were hungry and thirsty in the fields, so they pulled out a carrot, took a bucket of well water to wash it, peeled off the red skin, and ate white meat raw, crisp and refreshing, and the sweetness was constantly immersed in the heart and spleen. I think it should be able to relieve fatigue and eliminate hunger and thirst.
Although the old family is not very good at food, the consumption of carrots has been very diverse. Late autumn dried carrots, early winter mixed with carrot beans, spring carrot pickles, now it seems that this should be regarded as a hometown flavor of small dishes, can be served on the hotel table, reception of guests from all over the world; stir-fried carrot shredded, pork vermicelli stewed carrot, this is the winter hot dish I often ate when I was a child, the cold is very warm and stomach, healthy people's bodies; fried carrot balls, carrot rolls, carrot pork stuffed dumplings are more indispensable food for the New Year's Holiday in childhood, now think about it is about to get drunk.
Bidding farewell to the familiar hometown, carrots also left me. Whenever I buy vegetables in a foreign market and see green and white radish, I always think of the carrots in my hometown. Perhaps, one side of the water and soil grows a vegetable and fruit, carrots can only be the special food of the old people.
Recently, when visiting relatives and leaving home, he plucked a few carrots from the field and brought them to Jinan, put them on the vegetable rack, and has been reluctant to eat them. After three or five days, free from the dirt on which to survive, the carrots slowly faded and were no longer so bright. It's time to eat it, but carrots are eaten in so many ways, how can I give full play to its use value?
Unconsciously, I haven't eaten carrot rolls for a long time. Although there is no meat filling, it is indeed the most beautiful taste that remains in my memory. So, I decided to make carrots homemade as a vegan green dinner staple.
The carrot rolls are not complicated, but they are even easier for me, who often ate them as a child. The whole process is carried out in an orderly manner in retrospect: the dough is made in advance; the carrots are washed and crushed, the salt is mixed well, squeezed out, and the appropriate amount of oil and salt seasoning is added; the appropriate size of the dough is rolled into a large dough crust with a rolling pin, the filling is spread evenly on the dough, rolled inward along the left and right sides, and finally rolled up from the dough below; steamed for 15 to 20 minutes before coming out of the pot.
The carrot rolls that the family had been waiting for for a long time were finally brought to the table by me. When the child heard that he ate carrot rolls for dinner, he changed the "problem" that he would come to the table under the urging of many times in the past, take three steps and make two steps, he couldn't wash his hands, picked it up and began to swallow it, and actually did not realize that the newly produced carrot roll was actually a little hot!
The child's appetite is wide open, eating one after another, while ignoring the stir-fry on the dinner table and dismissive. It wasn't until I had to remind my child to be careful that he suddenly realized that he still had a bowl of porridge in front of him waiting to be destroyed.
A piece of autumn rose red, ten miles of vegetable rolls fragrant. I think that in my lifetime, no matter where I go, I will never forget the carrots in my hometown.
Radish, I love the carrots of my hometown in Cangshan. (Song Yinfeng)
Keep an eye on us
This article is reproduced from Lanling, China