"Little Forest Summer and Autumn Chapter": In the humid and hot summer, which of the seven dishes of the city is your favorite first dish Hard European bread second course Rice wine third course Jam fourth course Woods soy sauce fifth course Rain Kuku flower mud sixth course Salt grilled fish seventh course Canned tomatoes

Junichi Mori's "Little Forest" does not know how many people have been cured, and I watch it once a year to gain strength from it. It makes us really feel the true meaning of the saying that food soothes people's hearts.

As soon as the seven dishes of the city are finished, a season is over, the days are so plain and light, she waits for her mother's news in the cycle of seasons, waits for the revelation of life to her. The simplest food conveys a deep philosophy of life and a minimalist aesthetic of life.

<h1 class="pgc-h-decimal" data-index="01" > the first course of hard European bread</h1>

The weather is often so dull and wet in the summer, and this year is even more so.

Wet to the point that wooden spoons will be moldy, and the walls and floor will be covered with water.

Bread needs to be fermented, and if there is no fermentation tank, then ferment at room temperature. The high humidity of the weather is more conducive to bread fermentation.

When making bread and noodles, we must achieve "three lights", face light, pot light, and hand light. Kneading dough by hand, especially in the summer, is difficult to knead smooth, and it doesn't matter. Ichiko told us that we could knead it into a ball and let it sit for about 20 minutes, letting the gluten form on its own.

Once gluten is formed, it is easy to knead and smooth. Kneading the smooth dough began to shape, Ichiko was olive-shaped, and when you want to make an olive shape, you can follow her method.

The shaped bread continues to ferment, and after fermentation, it begins to be wrapped, and the pattern you like is cut with a knife.

Finally put in the oven to bake. This small stove and the bread kiln of Sister Qi's house are a principle. If the temperature in the oven is raised first, and the heat is concentrated, the toasted bread will be more delicious. Looking at the bread method of the market, it should be hard European bread similar to a baguette.

<h1 class="pgc-h-decimal" data-index="02" > the second course rice wine</h1>

In the summer, everything grows, and everywhere is green, which is what life looks like.

Rice wine is actually very simple to make, and our approach is slightly different from the way Ichiko does. We are glutinous rice steamed and cooled, put in the koji and stirred well.

In the summer, direct room temperature sealed fermentation, at least need to ferment for a day and a night, do not open it in the middle of the way, to avoid air entry, affecting fermentation.

The process of fermentation is actually a process of food breathing, and those small bubbles represent their vitality.

After fermentation is complete, scoop out the rice wine, add 10 times the amount of water to cook, after cooking, filter out the rice wine with gauze, bottle it, and refrigerate it. I don't mind drinking it with glutinous rice grains.

On summer evenings, shouting out to two or three friends, drinking a glass of iced rice wine, and talking freely, what could be more comfortable than this. A life of simplicity is the life we aspire to.

<h1 class="pgc-h-decimal" data-index="03" > the third course jam</h1>

This is a dish made for lovers. We will learn to cook a few dishes for the sake of our lover, and although the taste of the dish is not necessarily good, we can also feel each other's love.

Boiling jam is a time-consuming and laborious task that requires constant stirring with your arms.

Many people do not think that jam must be sweet, in fact, it is not, we eat fruit, fruit is sweet, but the jam that comes out of the boiling is not necessarily sweet, most of the jam is sour, how much sugar can not cover the sour taste that comes with the body. This is also the taste of love, sweet and sour.

When boiling jam, these froth must be skimmed off, otherwise it will be more sour.

When I saw this, I actually learned a new knowledge point, dripping jam into the water, if it can be condensed into a small ball, it proves that the jam is cooked. I usually use a shovel to shovel the jam from the middle of the pot, and if the jam on both sides is slower to the middle, it also means that the jam is boiled.

Ichiko's mother is right, cooking can reflect people's hearts, and attention should be concentrated. The meals made with care will be more delicious. We take food seriously and food gives back to us seriously.

The most common way to eat jam is to dip the bread slices, and when you take a bite, it is sweet and sour.

<h1 class="pgc-h-decimal" data-index="04" > fourth course, Woods soy sauce</h1>

It's a dish from memory. No matter how many years you live outside, the eating habits and tastes formed in your infancy will really accompany you throughout your life. I loved pickles when I was a kid, and I still do today.

Follow your mother's example and chop the carrots, ginger, peppers and celery.

Add spices to a pot, pour the chopped vegetables in and simmer over medium heat.

When cooked to half the amount, add soy sauce, vinegar and Japanese cooking sake and continue to cook for about an hour.

While making it and tasting the taste, everything learned from the mother's appearance, and also made the mother brand Worcester soy sauce. A thousand Moms brand Worcester soy sauce has a thousand different flavors. Only the taste that my mother made was the best.

When the parents are around, they feel that life does not need to spend much effort, and the parents are not around to find that the meal and porridge in life originally need to spend so much effort to do. We miss my mom's meals more than the days when I was around.

<h1 class="pgc-h-decimal" data-index="05" > the fifth course of yujiuhua mud</h1>

In the middle of summer, light years, it is hidden deep in this forest.

Living in the countryside, you can pick some wild vegetables to eat anytime, anywhere. Yes, as long as it is not grown in the vegetable garden, it is called wild vegetables.

This dish of Ichiko reminds me of leek flower sauce. I have never tasted it so far, and it is said to be very spicy.

Use a kitchen knife to chop off the sticky red part of the root of The Rain Hisa flower, so that the taste of the Rain Hisa flower itself is fully released.

Seeing Ichiko eat this rainy flower mud with white rice, I thought of my love of houttuynia cordata with rice, and like Ichiko, I can add another bowl.

<h1 class="pgc-h-decimal" data-index="06" > sixth course Salt grilled fish</h1>

Yuta says that those who pretend to know nothing don't really know anything; those who pretend to be on top of each other are actually just moving what others have made from the right to the left.

Ichiko says that Yuta returns to Komori to face his life, while she returns to escape.

More or less, we all want to run away from something. But avoidance cannot solve the problem, and we must face it in the end. The only thing we can do now is to build up more strength for ourselves to face what we are trying to escape.

Salted grilled fish is the easiest and most primitive method of grilling. Life eventually returns to the easiest way, and so does food.

<h1 class="pgc-h-decimal" data-index="07" > seventh course canned tomatoes</h1>

Planting tomatoes next year has been included in my plan, and tomatoes are really high-yielding vegetables and fruits, and they must be put on the shelf.

Tomatoes draw cross knives for easy peeling.

As soon as the tomato boils in boiling water, the skin is easily peeled off.

When cooking canned tomatoes, you can put some rock sugar in it, one is to make the tomatoes more translucent, and the other is to increase the sweetness. After cooking, pour it into a glass jar to eliminate the poison while it is hot, cover the lid and put it upside down, and refrigerate it when it is cold.

Seeing the pasta eaten by the city, I thought that I must make oil-stained tomatoes next year, which will definitely be better than canned pasta.

Because the frequent rain in the summer will kill the tomato seedlings, Ichiko does not want to build a greenhouse, she is afraid that her decision will let her keep Komori forever.

Life is like this, and I have been struggling with whether to leave a way out for myself. Will it be less brave to leave a retreat, and it will not be awkward not to come back without a retreat. The city has no answer, and we have no answer. But we can live in the moment, enjoy the moment, cherish the moment, and that's what this summer has taught me.