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时至今日,我还是觉得,童年时母亲所做的饭菜,天下为最,无与伦比。那时,家景贫寒,天天吃的,基本上是俗食,就是说,都是从黑土地里长出来的养命植物。家乡人,平日吃的都是小米、高梁、苞谷和荞麦。荞麦产量低,因此稀贵,吃荞面饴铬和荞面饺子,算是改善了生活。母亲的荞面饴铬,是神来之食,左邻右舍无不夸其为一绝。还有杂面饴馅,是母亲的独创品牌。依稀记得它的做法是:先把白高梁米、苞米渣子、小米等杂粮,泡在大土盆里,放在灶台上发酵,待散发出一些酒香酸味时,将其捞出,摊晒在用红柳
Today, I still think that when a child was a mother’s food, the best in the world, unparalleled. At that time, poor family, eat every day, basically vulgar food, that is, are grown from the black soil in the life-supporting plants. Hometown people, usually eat millet, sorghum, Baogu and buckwheat. Buckwheat production is low, so rare, eat buckwheat noodles Chou chou and buckwheat noodles dumplings, be considered to improve the life. The mother’s buckwheat noodles chrome chrome, is God’s food, left neighbors for all praise. There are miscellaneous noodles stuffing, is the mother’s original brand. Vaguely remember its approach is: first white sorghum rice, corn crap, millet and other grains, soaking in a large basin, on the stove fermentation, to be distributed some scent, remove it, spread the sun With red willow