We in China often say that food is the most important thing for the people, and if they don't have enough to eat one day, they will be miserable. This word is really wonderful, because, for a group of people like us who left prematurely, who hasn't enjoyed the warmest and most intimate belly brought by cabbage and radish?
Cabbage and radish are not only simple food for us, but also like a long-term friend who accompanied us through childhood, adolescence and youth. At every stage of our life, it can't be separated from us, not that it can't be separated from us, but that we can't do without it.
Therefore, there is a very vivid saying among the people that a hundred dishes are not as good as cabbage.
There are many memories about cabbage. When you think of cabbage, you will think of many old things that you can hear and hear in detail. It is a complex, which is related to home and warmth.
When I was a child, I ate cabbage, fried fungus with cabbage, Xiaoyi Wen cabbage and stewed potatoes with cabbage. If you add cucumber and dried bean curd, sesame oil, vinegar, salt and garlic foam, it will be a delicious home-cooked dish that can entertain guests.
In the menu, there are many ways to eat Chinese cabbage, but most people only cook these kinds. Flat-headed vegetarians live a simple life, that is, they can warm their stomachs and fill their stomachs, which is the best food.
Related to cabbage, there is another dish, which is a special dish in Northeast China, and it is refreshing. Stewed pork with sauerkraut and vermicelli, of course.
Sauerkraut is pickled with cabbage. When I was young, every family would take care of the chopped cabbage and clean it up in winter. Then they will boil a large pot of boiling water and start frying cabbage. Each one will be fried in a big clay pot, with a layer of cabbage and a layer of salt. A corner of the outhouse floor is filled with a large vat, which can be eaten in less than a month.
Stewed vermicelli with sauerkraut, or stewed pork with vermicelli, is very popular in Northeast China. Xue Cun sang affectionately in "Northeasters are Living Lei Feng": Our Naga is all Northeasters, our Naga is rich in Korean ginseng, our Naga is stewed with pork vermicelli, and our Naga is all living Lei Feng, and then we will say, Cui Hua, sauerkraut is served.
Sauerkraut and vermicelli are stewed with white meat in an authentic large iron pot, surrounded by several people. That feeling is coming, just like when the production team used to. In short, it is a very primitive and simple feeling, like Xiao Hong's Biography of Hulan River, like those earthy words.
Such practices and ingredients look a bit rough, not refined, and there is no clear priority, but when the temperature is ripe, it tastes delicious!
This kind of northeast local food is just like the northeast people. It is bold, extensive and informal. When it comes to talking, rude and loud, three sentences are inseparable from brotherhood. Such people are indomitable heroes in the Jianghu and sincere friends in the crowd.
Pig-killing dishes are also made of sauerkraut. In the past, killing pigs was very common in rural areas. People who have worked hard for a year want to reward themselves by the end of the year. Therefore, it is also a very grand thing to kill the pig.
Some friends in the village will help each other. Visit your home today, and it will be his turn tomorrow. He is always busy for half a winter and half a winter. Men drink cheap white wine every day, eat pig-killing vegetables, pig viscera and a plate of blood sausage. That's a refreshing thing! I drank till the willow tips were red on the moon, and then walked home askew.
As soon as this pig is killed and the pig-killing dish is eaten, the taste of Chinese New Year comes.
Therefore, I have always felt that cabbage is related to the memories of many of us in the past. The most profound memories are those of the warm neighborhood and the short memories of parents.
As for radish, people like to use it to wrap jiaozi and beef, but at that time, it was a very small way to eat it. Beef is scarce and expensive, and many people are afraid of it.
The longest thing my mother does is to shred the radish and mix it with sugar. Mom said that radish is a very healthy thing, suitable for eating and helpful for digestion, especially for children and the elderly. So she has been cooking this dish, and I have had rich feelings from snacks to big ones.
After getting married, I also learned to cook for my husband and children with my mother. It's crisp, sweet and delicious. They eat well, but they just eat, without my deep feelings and thinking about radishes.
My taste buds have been cultivated by my mother for many years, and I have the warmth for my mother that I can't give up all my life!
Yesterday afternoon, the grandfather in charge of lighting in the unit and his wife Wang Yi were hoarding cabbage and radish.
In late autumn, the weather began to get cold. Get up in the morning, push open the door, the ground is covered with frost and dew, and the flowers are shining. In a few days, it was smashed into pieces. It's time to transport radish and cabbage home.
Uncle Zhi and Wang Yi insisted that I take some vegetables and radishes home. They know that I am new here, alone, and there is nothing but breathable air in a small temporary borrowing place.
What a lovely pair of old people, so considerate, that this autumn cold moment is a little less.
I have always been ashamed to accept this reward without merit, but my heart is like a mountain in full bloom in spring.
I took two Chinese cabbages, which were very big, and the cabbage hearts were held together in groups. Some are as white as green, fresh and tender, and you can fall into the water with a bite.
This little warmth is everywhere in my new unit. I feel that they are very kind, amiable and lovely to me, just like the accompanying radish and cabbage, which is warm and heart-warming.
Eating is actually an interesting thing, especially in China, because there are many kinds and genres of food we eat. Sichuan cuisine is spicy, Shandong cuisine is mild, and Guangdong cuisine is vegetarian soup, each with its own advantages and disadvantages. But I still like authentic northeast food, which is really salty and spicy. It's the kind of Kaijiang fish feast that seems to be stewed casually with river water. It tastes fresh and delicious. Look at the way it is eaten, it is bold and delicious.
Of course, the most constant temperature in northeast cuisine is radish and cabbage, which is delicious and can support people for a lifetime.
Life is like this. In the end, the details in life are just a porridge and a dish, warm and suitable, just like this radish cabbage. Those luxurious meals and raw seafood, where is the normal state of life, away from real life!