In our childhood, the biggest tension was not that there was no money at home, but that there was money that could not buy rice, and there were four brothers in the family, all of whom were masters who could eat, and the rice that everyone rationed was simply not enough to eat. Fortunately, there was always flour that people couldn't eat, so they borrowed a grain purchase certificate and bought their rations of flour home. As long as the father is in a good mood and not busy, he will make us a variety of pasta, of course, the dish with pasta is a must, and the sour and spicy soup is often made by the father.
Father makes sour and spicy soup has a history, not to mention that he is a big family in the old society on Huashi Street, he himself because the social environment at that time is rarely publicized, but the house in the hometown is in Ah, the old man in the hometown is in Ah, so we also silently remember that our Huang family is a big family with a garden and four bungalows, the eating of large families is naturally exquisite, although it is already the Cultural Revolution period, there is no political status, but eat or eat, so the elders of the Huang family will always find ways to use their brains to make all kinds of delicious, It was at that time that my father learned a lot of delicious methods, among which the sour and spicy soup with the cake and dough jacket was a must for him.
The first time I was blinded in the dark and confused to eat is the guiyu sour and spicy soup, it is the late autumn, the leaves are falling on the ground, the northwest wind began to whistle, my father did not know where to find a cinnamon fish, remembered that I did not eat fish, and did not buy anything to replace the small meat to eat, so I thought of making the Huang family's sour and spicy soup. Cinnamon fish in the steamer steamed for six or seven minutes, take out the fish skin to remove, fish meat pulled out, the original few fish bones to pick away, cinnamon meat and other fish are not the same, the meat into slices, very stylish, the steamed fish brine is not willing to pour, fish meat poured into the steamed fish brine for later. Then Rummaging through the boxes and cabinets to find shiitake mushrooms, bamboo shoots, looking for only a few hams wrapped in newspapers on the roof, carrots and hundreds of leaves brought home by the vegetable market, all of which, under the skillful knife skills of his father, all became the silk of habit.
A large iron pot into the overnight bone broth, mixed with boiling water, the ham silk bamboo shoot shredded mushroom shredded poured, and then poured carrot shutters, boiled water, fish brine and remove the spines and fish skin of the cinnamon fish meat poured in, prepare two eggs mashed into a pulp, to be rolled, add Zhenjiang old vinegar, pour water starch hook thin mustard, at this time, the egg drip, add a spoon of oil, pepper, pingwang small hot sauce, gently pound a few times, sour and spicy soup is completed. When I came home from school at night, I was already hungry, and I was shivering with the northwest wind all the way north, and I smelled the sour and spicy soup, where could I wait? Purring and purring on the hard shell cake or dough cake gobble up, until the top of the head is sweating, the snot is too late to wipe, the father smiled and asked: "First, don't be fishy?" "I just knew I was fooled!" I actually ate the sour and spicy cinnamon soup without eating fish, but the sour and spicy cinnamon soup without fishy taste was really delicious.
Every New Year's Festival, the father will also make chicken shredded sour and spicy soup, the slaughtered chicken blood is not willing to waste, skim off the foam, chopsticks quickly pounded, otherwise the blood will clot, it is not good to eat. A steamer is a steamer, and it is a very tender and good thing. The chicken is cooked in a large pot, leaving the amount of white chopped chicken, tearing the rest of the chicken into thin wires for later, the rest is the same as the sour and spicy cinnamon soup, but the cinnamon fish becomes chicken shreds, increasing the chicken blood, the chicken blood is cut into small strips that are dangling and dangling, and the chicken shreds are poured into the iron pot together, the bone soup becomes chicken soup, but the color is not the white of the sour and spicy cinnamon fish soup, but the semi-red soup after adding soy sauce, the chicken shredded sour and spicy soup seems to be far better than the sour and spicy cinnamon soup, at least for the psychological hate fish I think so. Therefore, a small bowl of chicken shredded sour and spicy soup was filled with a small bowl of chicken shredded soup per person, which was soft and fresh and thick, which was a bit of a high-end health soup per person in the hotel today.
Of course, in our childhood, where is it possible to eat these high-end dishes frequently? It is because it is rare to eat once, so it will leave a deep impression. Usually we are mostly pig blood blind mushrooms such as sour and spicy soup, as long as the water starch is added just right, pepper and pepper powder poured just right, sour vinegar drizzled just right, of course, there is a little bone soup pad at the bottom, that must also be the tone of eating gobble. Because in the hands of my father, any kind of thing can turn decay into magic and become an unforgettable good dish, not to mention a steaming, sour and spicy soup when the north wind whistles in winter.