The northerners are delicious, but they are not as particular and refined as the southerners. The taste of the dishes is heavy and dark, so very few people can really get on the table. But ordinary people's homes don't need any seats, so those home-cooked dishes have always been our favorite. If it's not a festival, it's very simple for everyone to eat normally. Because the hometown is located in a bitter cold place, the winter is long and no grass grows, so fresh green vegetables cannot be eaten. What we eat are all the vegetables stored in the cellar in late autumn: potatoes, radishes, cabbage, carrots, kohlrabi, zucchini, and of course pickled sauerkraut and dried vegetables in summer, such as dried beans, dried zucchini, dried eggplant Wait. People love to eat stews, and winter dishes are especially good for stewing. A large pot of steaming stew with soup and vegetables was brought to the table, and the cold was driven away by three points. People like to soak the staple food in the stew, such as tortilla and sorghum rice. Once the stew is soaked, it is like wine that has undergone the baptism of years, and the taste is extraordinarily mellow. And in the summer, stews are replaced by dipping pickles and stir-fries. There are all kinds of green fresh vegetables in the garden, such as spinach, cucumber, shallots, lettuce, etc., which are suitable to be eaten raw with dipping sauce, while celery and pepper can be stir-fried. The staple food in this season is not as dry as in winter. At this time, people like to drink porridge. Kidney bean porridge, sorghum rice porridge and millet mung bean porridge are the masters of the table at this time.

When the common meal comes to the festival, it is like a day laborer who has been sent away, and the festival has its own festival food. Let's start with spring. On the day of the beginning of spring, every family has to bake spring cakes. The spring cakes should not be too oily, they should be rolled out as thin as paper, gently flipped in the pan over slow heat, and baked onto the white dough cakes with golden marks like sunset glow, and the cakes are cooked. After baking the spring cakes, fry a plate of shredded potatoes that are as thin as gossamer threads, and roll them with spring cakes, I really feel that spring is coming back warmly. In addition to eating spring cakes, this day also has to "gnaw on spring", as if the lingering winter is a stubborn stone, and the breath of spring will not come out without chewing on it with your teeth. The object we eat for spring is the radish. When the radish arrives in the beginning of spring, the wood is more crunchy than the crispy one. Therefore, choosing a radish for eating spring is the same as an emperor choosing a concubine. It depends not only on its appearance, but also on whether it is plump and juicy. full. It is very strange that after nibbling on the spring, there will be a fragrant smell in the mouth, just like the breath of spring grass and trees.

After the beginning of spring, Qingming is not far away. On this day, people will carry baskets to the mountains to visit the graves of their deceased relatives. The baskets contain boiled eggs dyed red. After they have been offered, they will still be brought back to the table of the living to be shared by everyone. It is said that eating such eggs is auspicious. And if anyone has a child, the owner will boil the egg, dye the skin red, and give it to relatives and neighbors to share. So I think the red-skinned egg goes on two extremes: birth and death. They are like a pair of invisible hands, one hand holding a newborn baby to the earth, and the other hand sending a decaying life back to the dust.

The northerners are delicious, but they are not as particular and refined as the southerners. The taste of the dishes is heavy and dark, so very few people can really get on the table. But ordinary people's homes don't need any seats, so those home-cooked dishes have always been our favorite. If it's not a festival, it's very simple for everyone to eat normally. Because the hometown is located in a bitter cold place, the winter is long and no grass grows, so fresh green vegetables cannot be eaten. What we eat are all the vegetables stored in the cellar in late autumn: potatoes, radishes, cabbage, carrots, kohlrabi, zucchini, and of course pickled sauerkraut and dried vegetables in summer, such as dried beans, dried zucchini, dried eggplant Wait. People love to eat stews, and winter dishes are especially good for stewing. A large pot of steaming stew with soup and vegetables was brought to the table, and the cold was driven away by three points. People like to soak the staple food in the stew, such as tortilla and sorghum rice. Once the stew is soaked, it is like wine that has undergone the baptism of years, and the taste is extraordinarily mellow. And in the summer, stews are replaced by dipping pickles and stir-fries. There are all kinds of green fresh vegetables in the garden, such as spinach, cucumber, shallots, lettuce, etc., which are suitable to be eaten raw with dipping sauce, while celery and pepper can be stir-fried. The staple food in this season is not as dry as in winter. At this time, people like to drink porridge. Kidney bean porridge, sorghum rice porridge and millet mung bean porridge are the masters of the table at this time.

When the common meal comes to the festival, it is like a day laborer who has been sent away, and the festival has its own festival food. Let's start with spring. On the day of the beginning of spring, every family has to bake spring cakes. The spring cakes should not be too oily, they should be rolled out as thin as paper, gently flipped in the pan over slow heat, and baked onto the white dough cakes with golden marks like sunset glow, and the cakes are cooked. After baking the spring cakes, fry a plate of shredded potatoes that are as thin as gossamer threads, and roll them with spring cakes, I really feel that spring is coming back warmly. In addition to eating spring cakes, this day also has to "gnaw on spring", as if the lingering winter is a stubborn stone, and the breath of spring will not come out without chewing on it with your teeth. The object we eat for spring is the radish. When the radish arrives in the beginning of spring, the wood is more crunchy than the crispy one. Therefore, choosing a radish for eating spring is the same as an emperor choosing a concubine. It depends not only on its appearance, but also on whether it is plump and juicy. full. It is very strange that after nibbling on the spring, there will be a fragrant smell in the mouth, just like the breath of spring grass and trees.

After the beginning of spring, Qingming is not far away. On this day, people will carry baskets to the mountains to visit the graves of their deceased relatives. The baskets contain boiled eggs dyed red. After they have been offered, they will still be brought back to the table of the living to be shared by everyone. It is said that eating such eggs is auspicious. And if anyone has a child, the owner will boil the egg, dye the skin red, and give it to relatives and neighbors to share. So I think the red-skinned egg goes on two extremes: birth and death. They are like a pair of invisible hands, one hand holding a newborn baby to the earth, and the other hand sending a decaying life back to the dust.