Morning reading | gossip bread

Although bread is an imported product, it has long been integrated into people's lives, relying on the persistence and efforts of producers, operators, professionals and regulators to have the happiness of the citizens.

　　Bread is not a Chinese food, there are materials to prove, the Museum in Zurich, Switzerland, has a piece of bread fossil from the bottom of the lake 6,000 years ago; the egyptian pharaoh tomb has a mural of making bread, which is also more than 5,000 years old. Of course, what I remember most clearly is the classic line in the movie "Lenin in 1918": There will be bread...

　　Although bread does not enter the Chinese dim sum sequence, the proportion of Shanghainese breakfast options that are eaten every day is not exaggerated, and it is not exaggerated to eat 30% of them every day, and it is not exaggerated to eat 30% to 4, or even 50%. The bread eaters, is the bread nutritious, or the hunger tolerance? Inexpensive, or good quality? Everyone's senses and feelings will not be the same, and it is difficult to form a consensus.

　　My first exclusive bread was my first spring outing as a student. When the homeroom teacher announced the news that the second-graders could also go on a spring trip, they couldn't sleep for several nights, and they asked their mother what snacks to bring for lunch. When I came home from school the day before the spring trip, my mother had prepared a large bread wrapped in green flower paper for me. My sister said that her mother was eccentric, and in the past they used to bring noodle biscuits on their spring trips. Yes, at that spring lunch, I also found that most of my classmates ate steamed buns or dry cakes, and most of them brought bread were borscht bread or shirtless bread, and of course, there were also cakes. I knew that the bread my mother had prepared for me was more expensive, when borscht bread was seven cents, shirtless bread was nine cents, and oil-paper bread was a dime a dime. For this reason, I have treasured this bread paper for many years.

　　Nowadays, bread is no longer unusual, and it can be seen everywhere. In the 1980s, there was a bakery called "Haihai" on Jiujiang Road behind the building where I worked, and a round circle of layered bread (torn by hand can be peeled off layer by layer) was the most popular. At that time, working overtime at night, or a few colleagues had to live the addiction of "Four Kingdoms War, Big Strange Road", this bread was definitely a staple food, maybe it was chewy, tough, grinding, this taste can PK other foods. At that time, I asked the bread master to learn that the size of the bread cut face directly affects the taste, and their bread fermentation time is controlled, and the hole is smaller when the bread is formed, which retains the original malt aroma and forms a tensioned taste. Therefore, whenever I taste bread today, I will not pick large holes, so that the taste is elastic and not a simple flavor. This bread is also the food that I used to bring back from my parents.

　　The strong sense of identity of bread stems from the hearts of Shanghai citizens, which is not only a way of life of cultural interpretation, but also because of the simplicity, simplicity and simplicity of bread consumption. The fast pace of adult citizens' lives has long been transmitted to children and teenagers, and many students will sleep with their eyes closed, and even finish breakfast with bread, milk and eggs. Breakfast bread was purchased and prepared mostly overnight by many families. Someone asked, why is it not like flatbread fritters bought on the spot? In fact, this is the shrewdness and delicacy of housewives. The process of internationalization of the city has made them already aware of pastry, taking bread as an example, the lactic acid and acetic acid in the freshly baked bread take a while to slowly dissipate; at the same time, the enzyme in the newly baked bread is retained due to high temperatures, and the carbon dioxide in the new oven will only be completely emptied after it has cooled. Of course, if you heat and bake before eating, there will be no sour taste.

　　Looking around, the bakeries in Shanghai's old communities and the bakeries under the new formats of commercial squares can be described as endless and emerging. Entrepreneurial operators know that bakeries cannot become rich and are difficult to match other industries, but in meeting the needs of citizens, there are elements of diligence, diligence and diligence, and it is definitely more than enough to support their families. Perhaps, the persistence and efforts of producers, operators, professionals and regulators have made the Shanghai bread market strong and strong, prosperous and gorgeous, which is the happiness of the citizens. (Chen Yonghu)