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如今,蒸馍、吃馍是居家必做的一项“功课”。但我最忘不了的还是年少时,母亲所蒸的黑面馍、黄面馍与白面馍。我生于上世纪70年代初,记事时土地刚刚承包到户,粮食产量都很低。而且,父亲去世早,家里缺劳力,辛辛苦苦一年到头,往往还不够吃。因为粮食奇缺,平常的日子,一日三餐以玉米、南瓜、红薯这些粗粮为主,难得吃上一顿精粉白面。只有家里来了贵客,或者逢年过节,母亲才舍得拿出
Today, steamed dumpling, eat steamed bread is home to do a “homework ”. But the thing that I can not forget most is when I was a young man, the black noodles, yellow noodles and white noodles steamed by my mother. I was born in the early 70s of last century, the land has just been contracted to memorize the memo, the grain output is very low. Moreover, his father died early, home labor, hard year-end, often not enough to eat. Because of food shortage, the usual day, three meals a day with corn, pumpkin, sweet potato, mainly coarse grains, rare powder meal flour meal. Only the family came to your guests, or festivals, the mother was willing to come up