Taste of time - ham tempeh sauce

Reading time, living in tears, and the warmth of my mother has always encouraged me to move forward.

No matter at any stage, no matter how far you go, the taste of motherhood is the attachment of the moment, the pregnancy of the past, the nagging of today, overflowing in the heart, indelible memory.

Dried soy sauce beans are the flavor of my mother's annual production, a small dish that has never stopped, and I once wondered about my mother's persistence until one day my mother said meaningfully that this humble soy bean once helped our family spend one winter after another.

Indeed, in those days, though difficult, the mother supported everything in life, and the whole youth was happy. At that time, my mother made different flavors of soy beans to live in Vizi.

Soybeans are planted in their own fields, after late autumn the bean leaves fall, the pods are full and yellow, harvested into bundles, the mother carries home with a mallet to knock out the beans, dry and store, waiting for the winter to make tofu and soy beans.

After entering the winter, the work in the countryside gradually became sparse, the mother always could not stop, got up early in the morning to carry water from the well at the head of the village, and went back and forth several times to clean the soybeans, a large pot, boiled with two large pots of soybeans, boiled after draining the water, spread on the grass mat to dry, almost half dry when collected, put in the grass pile to start the first fermentation, the weather in the ice, the fermented soybeans were broken by the mother's hands, washed and dried, and then used a morning time to chop the green onions, ginger, garlic, peppers, filled with several large basins, a large tank , staggered layer by layer, after sealing the cylinder, this winter's dishes have landed.

As the calendar is torn off one by one, Xiao Su's north gradually becomes full of new year flavor, the quiet vat in the waxing moon brews the delicacies of the family, the day of opening the cylinder is joyful, the mother will specially steam a pot of pure white noodle steamed buns, hot steamed buns, mellow sauce beans, it seems that at that time it was already the supreme delicacy.

Near the Spring Festival, my mother would fish out the soy beans, boil them in a pot, drain the sauce, and dry them outdoors, and the dried soy beans were dark brown, which is the dried soy bean. Sometimes my mother would drop a few drops of sesame oil, and she would also chop up and mix dried radish, in short, my mother would always surprise me unexpectedly.

Today, brewing in memory, the ham tempeh sauce of the semi-salty hall is the taste of the mother, the branding of memory, the good book, the old wooden box, and the Song Dynasty ding kiln bowl containing all the memories.

Reading the passage of time, the years are full of the smell of time...